To eat at a Huaiyang restaurant or a Jiangsu restaurant in Beijing, you must order a lion's head, and the practice of lion's head is varied, and each restaurant has its own tricks. As long as you can enter yangzhou, there will be lion's head in the restaurant, the value ranges from ten yuan to a hundred yuan, but the methods and ingredients are different. This time I came to Yangzhou to eat the Quyuan Tea House, the Gonghe Spring Tea Society, the coarse tea light rice, and the lion's head of several restaurants in the day, and the taste was the best in the Quyuan.
Lion's head is a Huaiyang dish. Pork fat and lean half, love to eat fat can also be fat seven skinny three, to "fine cut coarse chopping", such as pomegranate rice size can not use the meat grinder like will destroy the umami taste of meat, horseshoe chopped, mixed with minced meat, with the hand into about 2 pairs of balls, put into the water pot, add broth, sugar, salt, etc., slow cooking, cook until the taste is transparent, put the soup into a deep belly dish. The lion's head is loose and loose, and the entrance is melted, and the "Four Joy Pills" in the north cannot be compared.
Lion head is the most famous stewed crab powder lion head, stewed crab powder lion head is one of the famous three-headed feasts in Yangzhou. Legend has it that the lion's head originated in the Sui and Tang dynasties, and after the Sui Emperor Yang Guang went to Yangzhou to see the Qionghua, he was very nostalgic for the four famous scenes of Yangzhou Wansong Mountain, Qiandun, Ivory Forest, and Sunflower Gang, and returned to the palace to instruct the chef to make four dishes with the above four scenes as the title. Through the efforts of the imperial chef, four dishes were made: "Money Shrimp Cake", "Squirrel Cinnamon Fish", "Ivory Chicken Strips" and "Sunflower Meat Offering". After tasting it, the Sui Dynasty Emperor was full of appreciation, so he gave a feast to the courtiers. In this way, these dishes spread throughout Jiangnan and became Huaiyang cuisine. In the Tang Dynasty, the Duke of Youguo set up a banquet, and the famous chef in fuzhong referred to the preparation method of "sunflower meat offering", and made a sunflower with a huge meat ball, shaped like the head of a male lion, and Yu Guogong called "sunflower offering meat" "lion's head". This dish has been spread in Zhenjiang and Yangzhou regions and has become a famous Huaiyang flavor dish.
"Lion's head" can be braised or steamed. Because the stewers are tender and fatty, more mellow and delicious than the braised ones, the "stewed crab powder lion's head" is now prevalent in the Zhenyang area.
Ingredients: 500 grams of pork ribs, 12 green cabbage hearts, 100 grams of crab powder.
Seasoning: 10 grams of rice wine, 20 grams of refined salt, 1.5 grams of monosodium glutamate, 15 grams of green onion and ginger juice, 50 grams of dry starch.
Method:
1. The pork is shaved, boned and peeled. The fat meat and lean meat are first finely cut into fine grains, mixed with wine, salt, onion ginger juice, dry starch, crab powder 75 grams, make 6 large meat balls, the remaining crab powder is glued to the meat balls, placed in the soup bowl, basketed and steamed for 50 minutes, so that the fat in the meat balls overflows.
2: Stir the cut green cabbage hearts in a pan of hot oil until emerald green.
3: Take a casserole dish, place a piece of cooked meat skin (skin facing upwards) at the bottom of the pot, pour in the simmered green cabbage hearts, and then add the steamed lion's head and the steamed soup, cover it with green vegetable leaves, cover the pot, boil on the heat, move to a low heat and simmer for 20 minutes. Remove the green leaves when eating, put in msg, and serve in a sand pot.
Features: the meat is round and fat but not greasy, the green vegetables are crisp and clear, the crab powder is fragrant, and the fat is abnormal.
The key to mastering: (1) Pork must be fat and lean, do not chop too fine. (2) When steaming or stewing, it is necessary to eat enough heat to let the fat in the meat balls naturally overflow and dissolve in the marinade, so that it is fat and not greasy.
The reason why the fame of crab powder lion head is so big is due to the love of Premier Zhou, which cannot be seen in many film and television dramas and documentaries. Mr. Wang Zengqi also said in "Taste of the World" that the meat eaters also said that the lion's head is grasped into the size of an orange, put the oil pot inside a slight roll, to the outer knot of thin shells, fished out, put into the water pot, add soy sauce, sugar, slow cooking, cook until the taste is thorough.
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