Don't know if everyone has eaten braised lion's head? Today Xiaobian will take a look at it with you, what is the homely practice of braised lion head, and how to make braised lion head delicious? Let's learn together with Xiaobian.
The home-cooked practice of braised lion's head
1: Add a spoonful of cooking wine, light soy sauce, soy sauce, sesame oil, a little salt, and pour in a bowl of diced shiitake mushrooms.
2: Whisk the minced meat and marinate for 30 minutes.
3. Take an appropriate amount of marinated meat filling, and glue a layer of starch after reuniting with your hands.
4: When the oil in the pan is 20% hot, add the meatballs.
5: Fry over medium-low heat until the bottom is set.
6, turn the noodles and continue to fry, fry until the surface is golden brown, the balls are no longer soft when the fishing out of the oil control.
7: After the oil is controlled in the pot, pour in an appropriate amount of water, add two spoons of light soy sauce and a spoonful of cooking wine.
8: Put the meatballs and cover with a lid, bring to a boil on high heat, then reduce heat and simmer for 8 minutes.
9: Pour in an appropriate amount of water starch, collect the juice on high heat, and put it out when the soup is thick.
Braised lion head how to make delicious
1, 1 tbsp peppercorn oil, 1 tsp dark soy sauce, 1 tbsp dark soy sauce, star anise 5g, peanut oil 20g, 1 pinch of peppercorns, 1 teaspoon salt, 1 tablespoon oyster sauce, 1/2 tbsp Huaishan root, 20ml of water, 100g of starch, 300g of minced meat, 1 stupid egg, 30g of breadcrumbs, 5g of rock sugar, 10g of ground black pepper.
2: Wash and peel the yam, chop up 5 boiled eggs and peel them for later, mix well with the yam egg seasoning, wrap the boiled eggs into the meat filling and make 5 large balls and fry until golden brown.
3: Pour the juice on the balls, cook for about 30 minutes, add rock sugar until dissolved, and collect the juice with water starch.
Braised lion heads are a specialty of where
Braised lion's head, also known as Sixi Balls, is a famous Dish in Huaiyang. Fat and lean meat with water chestnut, shiitake mushrooms and other materials, made into balls, first fried and then cooked, out of the pot after the smell of the smell to attract appetite, mellow flavor of meat and juice, super delicious. The lion's head should be soft and delicious, and the meat should be chopped by itself, and it should be fat and lean, and the lean meat should be slightly more than the fat meat. However, if time is limited, it is not impossible to buy ready-made meat fillings. Another important point is on the container, to simmer slowly over a fine heat, with a casserole as the best. The late Chinese painting master Zhang Daqian taught his wife a good dish is "braised lion's head", Mr. Daqian's approach is, seven points of lean meat, three points of fat, finely cut coarsely chopped, the size should be like a grain of rice, can not be chopped too fine, so that the meat between the gaps, in order to contain juice.
Why is braised lion head called braised lion head
"Lion's head", in Yangzhou dialect, is the big chopped meat, and the northern dialect is called "big meatballs" or "sixi balls". It is said that its "distant ancestor" is the "jumping pill burning" recorded in the Food Classics of the Southern and Northern Dynasties (see Qi Min Zhi Shu. Burning Law 80)." In the Tang Dynasty, with the economic prosperity, the officials and eunuchs and magnates also paid more attention to diet. Once, Wei Zhi, the Duke of Guoguo, feasted on guests, and Wei Juyuan, a famous chef in the palace, also made these four famous dishes in Yangzhou, accompanied by mountain treasures and seafood, water and land treasures, which made the guests in the audience marvel. When the dish "Sunflower Chopped Meat" was served, I saw that the sunflower heart made of the huge meat ball was exquisite, like the head of a lion. The guests took the opportunity to persuade the wine: "The Duke of Guo has been a horse for half his life, and his battle achievements are impressive, and he should wear the lion's seal." Wei Zhi happily raised his glass and drank it all, saying: "In order to commemorate today's grand event, 'sunflower chopping meat' is better to change the name to 'lion's head'." Since then, Yangzhou has added the famous dish of "Lion's Head".