This lion's head is not the other's head
In layman's terms, it is a large meatball
Lion's head is a type of meatball
There are many kinds of meatballs
Pork, beef, chicken, fish, and shrimp can all be made into balls
Lion's head
Common is only made with pork and beef
In China
The north is called "big meatballs" or "six joy balls"
The South is generally called lion's head
Large meatballs
About lion's head
The most famous is the lion's head in huaiyang cuisine in Yangzhou, Jiangsu, China
Lion's Head has a long history
It began during the Sui Dynasty
It was originally called sunflower chopping meat
Its taste is soft and creamy, and the meat is tender
Subsequently, it flourished in jiangsu and Zhejiang
The first banquet of the founding of the People's Republic of China in 1949
Braised lion's head was featured on the state dinner menu
thereupon
The lion's head struck in an uncontrollable posture
It is prevalent all over the country
"Sunflower Chopped Meat"
About material selection
Six fat and four lean pork leg meat is the standard
Water chestnuts and shiitake mushroom cubes are standard
The minced meat is pounded for a long time
It is a rough action that guarantees the taste of Q bullets
Add egg whites and starch
It is the key to the tenderness of the flesh of the lion's head
Fry in oil
It is a measure to ensure the shape and burnt aroma of the lion's head
Stir the minced meat
Fried lion's head
About the practice
The practice of lion's head
There are three common ones
Braised, stewed and steamed
teriyaki
The focus is on color grading, heat and juice collection
Sugar-hued color
After the fire is boiled, it must be slowly burned over a low heat
Drizzle the oil to collect the juice
The color is bright, fat but not greasy, and the meat is tender and slightly sweet
Stewed
The focus is on broth, paste-proof pots, and low-heat slow simmering
The lion's head is formed and placed on the vegetable leaves before entering the pot
Add the soul broth and simmer slowly
The taste is delicious and the texture is fluffy
Fat but not greasy, rich in nutrients
An important representative is the stewed crab powder lion's head
steamed
The focus is on the fire and the sauce to taste
When steaming, the fire is full
Blanch the hearts of the vegetables and serve on a plate
Hook glass into a dish
Refreshing and palatable, the taste is tender and fragrant
With the change of times
Foodies are constantly improving and innovating lion's head
The main direction of attack is to improve the taste of rich content
Minced meat becomes tofu
Water chestnuts become lotus roots, chicken fir...
The lion's head is stuffed inside
Eggs, quail eggs...
No matter how times change
How foodies are improving
Eat the pyrotechnic scent of a lion's head
It will get thicker and stronger
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