I believe that many people know "lion's head", this dish as a popular Yangzhou famous dish, once on the menu of the state banquet. Take a bite, the taste is fat and tender, fresh and delicious. Perhaps many people wonder, why is it called "lion's head", is it a dish made of lion meat?
<h1 class="pgc-h-arrow-right" > the origin of "stewed crab powder lion's head"</h1>
In fact, "lion's head" is called "big meatballs" in Yangzhou, also known as "sunflower chopping meat". In the process of making lion's head, a piece of fat pork ribs should be cut into a small piece of shape, and then cut into minced meat with a large knife, and finally cut into three points of fat and seven points of lean fine minced meat, and the meat balls made of finely minced meat cubes by hand, the surface of the meat balls is concave and fluffy, just like the stone lion in front of the Suzhou garden gate, so the sunflower chopped meat is named "lion's head".
< h1 class="pgc-h-arrow-right" > the origin of "stewed crab powder lion's head"</h1>
The history of "Lion's Head" is very long, dating back to the Sui and Tang dynasties. Because the taste of the lion's head is very delicious, it is deeply loved by talented women and literati inkers, and even wrote poems praising the lion's head. "But one dish with two crabs, there are really Yangzhou cranes in the world", and the metaphor of eating "stewed crab powder lion's head" to the happy immortals who "ride cranes down to Yangzhou" is enough to show how delicious and tempting this dish is, famous all over the world.
<h1 class="pgc-h-arrow-right" > the Sui Emperor was also amazed</h1>
It is said that "fireworks in March under Yangzhou", the Sui Emperor also admired the beauty of Yangzhou, when enjoying the beauty of Yangzhou in the lower jiangnan, he never forgot the beauty of Yangzhou, even if he returned to the palace, he always missed the flowers and grasses of Yangzhou, as well as various famous Yangzhou gardens.
One day, the Sui Emperor suddenly appeared in Yaxing, he ordered the imperial kitchen in the palace to make a delicacy with the theme of Yangzhou, the imperial cooks pondered the mind of the Sui Emperor, knowing that the Sui Emperor loved the cuisine of Yangzhou, they made four famous dishes according to the practice of Yangzhou cuisine, and after the Sui Emperor ate it, he took it to feast on the ministers, and the ministers were full of praise when they ate. These four dishes also caused a sensation in the country and became a famous dish in the world, and one of these four dishes was "sunflower chopping meat", which was later "lion's head".
<h1 class="pgc-h-arrow-right" > tang dynasty chef named "lion's head"</h1>
When "sunflower chopping meat" developed into the Tang Dynasty, it was already a famous dish, and it was often used by dignitaries to entertain guests. In the Tang Dynasty, there was a Guo Gong who loved to taste the four-way cuisine, because he pursued exquisite meals every day, so he was called "Guo Gong Chef" by posterity.
One day he invited a friend to come to his home as a guest, and asked the cook to make the dish of "sunflower chopping meat", when the feast was presented with the dish of "sunflower chopping meat", the friends praised the Duke of Guogong in order to flatter the Duke of Guo, and they praised the duke of Guo's life and great achievements, and they advised the wine: "The gong should wear the nine-headed lion handsome seal." Guo Gong drank it all, and after listening to it, he also sighed a thousand times, and saw the "sunflower chopping meat" on the table, just like the lion's head, so he changed the "sunflower chopping meat" to "lion's head".
<h1 class="pgc-h-arrow-right" > the steps to make a stewed crab powder lion's head:</h1>
1, green onion, ginger wash, wrapped in gauze to squeeze out the green onion ginger water for later, choose about 6 cm of lettuce heart to wash, the head of the dish with a knife cut into a cross knife pattern, cut off the tip of the vegetable leaf.
2: Cut the pork into pomegranate rice, put it into a bowl, add green onion and ginger water, crab meat, a little shrimp, fine salt, cooking wine, dry starch and stir vigorously. Heat the pot on high heat, scoop in 40 grams of cooked lard, add lettuce hearts and sauté until emerald green, add a small amount of shrimp, fine salt, 300 ml of pork broth, bring to a boil away from the heat.
3: Take a casserole dish, rub the bottom of the pot with 10 grams of cooked lard, then drain the vegetable hearts, pour into the broth, put it on medium heat and bring to a boil. Divide the mixed meat into several portions, place them in the palm of your hand, flip it back and forth with your hands 4 to 5 times, bundle it into smooth meat balls, and arrange them one by one on the heart of the dish.
4: Then insert the crab yellow into each meat ball, cover the green vegetable leaves, cover the pot lid, burn together, boil and then move to a low heat and simmer for about 2 hours, remove the lettuce leaves when serving.
Four hi balls
Moreover, this "Stewed Crab Powder Lion Head" is different from the "Sixi Balls" in Lu cuisine, and this "Stewed Crab Powder Lion Head" belongs to the Huaiyang cuisine, which pays more attention to umami and the taste is also light. The addition of crab yellow can stimulate the original umami taste of the meat, and it is addictive after eating.
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Text/oil pot lid