Braised lion's head is a delicacy that everyone likes, the history originated in Yangzhou, but because of the unique taste, fat and thin, soft and sticky without losing tenacity, the entrance is melted, so it is a school of its own.
Braised lion's head, domineering leaks out. The epidermis is rosy and firm, a spoonful down, the heart is moist and delicate, slightly trembling, the food is fresh and smooth, fat is thin, thin is fat, and the entrance is melted. When the jack is left in one-third, the rice and the lion's head are mixed well, and a high-quality lion's head rice with meat and rice grains intertwined, each bite can't help but close your eyes and concentrate on it.
Based on the traditional lion's head technique, it has been improved through creativity. Selected nearly a kilogram of high-quality pork belly, through more than ten processes, slow simmering for several hours, is a labor-intensive and time-consuming kung fu dish, this dish must have the three senses:
Perception: The color of the product is ruddy, the shape is shocking, fat and lubricated.
Feel: Dig with a porcelain spoon, feel tender like tofu.
Taste: No need to chew when entering, slowly eat, let the unique meat aroma in the mouth slowly diffuse. If you add rice to mix, it has a different flavor. This dish is unique in color, aroma and taste, and is admired and sought after by many diners, and is now prepared as follows:
Ingredients: 1 kg of minced meat, 8 water chestnuts, 1 egg, 3 rapeseed, ginger and shallots to taste, 2 tbsp soy sauce, 40 g starch, dark soy sauce, 1 tbsp oyster sauce, 2.5 tsp salt, 1 tbsp cooking wine, 1 tbsp sugar, peanut oil to taste
steps:
1. Beat the meat embryo vigorously, fry it in 60% oil temperature until the surface is shelled, put it into the soup bucket and add seasonings (80 kg of water, 150 g of salt, 50 g of monosodium glutamate, 400 g of sugar, 60 g of dark soy sauce, 250 g of green onion and ginger) and simmer for more than 5 hours.
2. Yawn with the original soup (200 g), drizzle with oil and pour on the surface.
3: Make a three-spoonful of E-Baifu beef sauce, put on the prepared lion's head, and steam for 15 minutes. Delicious braised lion's head is ready.
Whether it's a variety of pasta rice or a variety of meat dishes, you can inspire a wonderful taste with e-Baifu sauce. In a sense, Yi Baifu is a perfect interpretation of the ancient and modern sauce "toning the dingding and the taste of the people".