Stewed crab powder lion head is a traditional dish in Yangzhou, Jiangsu Province, belongs to the Huaiyang cuisine, the lion's head is fat and tender, the crab powder is fragrant, the green vegetables are crisp and clear, the fragrance is full of flavor after eating, and the teeth and cheeks are fragrant. At the same time, it has the effect of nourishing the body, double tonic conditioning of qi and blood, healthy spleen and appetizer conditioning, and malnutrition conditioning.
According to legend, the Sui Dynasty Emperor Yang Guang, once, with his concubines and ministers, took a dragon boat and a thousand boats, went south along the Grand Canal to Yangzhou to watch the Qionghua, and at the same time feasted on the four famous scenes of Yangzhou's Wansong Mountain, Qiandun, Ivory Forest, and Sunflower Gang, and was very happy. Return to the palace, summon the imperial chef, and let them make four dishes with the theme of the four scenic spots of Yangzhou to commemorate this trip to Yangzhou. Under the guidance of yangzhou celebrity chefs, the imperial chefs worked hard to finally make four famous dishes: squirrel mandarin fish, money shrimp cake, ivory chicken strips, and sunflower chopped meat. After the Sui Emperor tasted it, Long Yan was very pleased, especially for the sunflower chopping meat, very much appreciated, so he gave a feast to the courtiers, for a time Huaiyang cuisine, dumped the government and the opposition.
Spread to the Tang Dynasty, one day, the Duke of Xi (xún) Wei Zhi (zhì) feasted, and the famous chef Wei Juyuan in the palace also made these four famous dishes in Yangzhou, accompanied by mountain treasures and sea flavors, water and land treasures, which made the guests in the audience marvel. In particular, the "sunflower chopping meat" made of that huge meat ball is even more exquisite. Because the fat minced meat on the surface of the meatballs has been mostly dissolved or semi-dissolved after cooking, while the lean minced meat is relatively convex, at first glance, giving you a rough feeling, like the head of a male lion. The guests took the opportunity to exhort the wine: "The Duke of Guoguo is half-dressed on a horse, and his battle achievements are impressive, and he should wear the lion's handsome seal." Wei Zhi happily raised a glass and drank it all, saying: "In order to commemorate today's grand event, 'sunflower chopping meat' is better to change to 'lion's head'." Since then, the first lion in Yangzhou has been passed down to this day.
Method one
ingredient
pork
Cooking wine (100 g),
Shallots (100 g)
Ginger (30 g),
Lard (refined) (50 g),
Salt (15 g),
Starch (fava beans) (25 g)
Production steps
1, wash the green onion and ginger, wrap it in gauze and squeeze out the onion and ginger water for later;
2, choose about 6 cm of lettuce heart wash, the head of the dish with a knife cut into a cross knife pattern, cut off the tip of the vegetable leaf;
3, the pork is finely chopped into pomegranate rice shape, put into a bowl, add green onion ginger water, crab meat, shrimp a little, fine salt, cooking wine, dry starch and stir;
4, put the pot on the high heat, scoop in 40 grams of cooked lard, put in the lettuce heart and simmer until emerald green, add a small amount of shrimp, fine salt, pork broth 300 ml, boil away from the heat;
5: 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 boil;
6, the mixed meat into several parts, one by one in the palm of the hand, with both hands back and forth 4 to 5 times, bundled into a smooth meat round, one by one on the heart of the dish;
7, then the crab yellow is embedded in each meat ball, covered with green vegetable leaves, covered with pot lid, and burned;
8: Bring to a boil and simmer over low heat for about 2 hours, remove the lettuce leaves when serving.
Precautions
1, this dish requires strict selection of ingredients, meat filling to choose pork rib meat. And the ratio of fat and thin should also be appropriate, with fat seven thin three is better, so that the lion's head is tender.
2, in the knife work to finely cut coarse chop, respectively, the fat meat, lean meat into fine wire, and then cut into fine cubes, and then separately coarse cut into pomegranate rice, and then mixed up roughly chopped, so that the fat, lean meat evenly glued together.
3: Add various spices to the baled meat filling and stir in a bowl until it is "strong".
4, the bun meat round also has a cleverness, put a mixed meat filling in the palm of the hand, fingers together, the palm of the hand is nest-shaped, let the meat stuffing on both hands bundled up, in the process of bundling naturally round, become smooth. It takes dexterity to make the lion's head round and smooth when binding.
5, to pay attention to the fire, in the cooking of meat balls to distinguish the situation, appropriate use of fire. Place the "lion's head" in the boiling soup in a casserole dish and simmer for a few hours, until the soup is boiling again, then simmer over low heat for about two hours. In this way, the cooked "lion's head" is fat but not greasy, and the entrance is magical.
Method two
Net pork rib meat.800 g,
Crab meat 125 g,
1 g shrimp,
100 g of sake,
300 g shallot ginger water,
Cooked lard 50 g,
Crab yellow 50 g,
Green cabbage hearts 1250 g,
Pork broth 300 g,
Refined salt 15 g,
Dry starch 25 g
1: Cut the pork into pomegranate rice, put it in a bowl, add green onion and ginger water, crab meat and shrimp 0.5g
7.5 grams of fine salt, rice wine, stir in starch. Wash the green cabbage hearts of about 6 cm, cut the head of the vegetable into a cross knife pattern with a knife, and cut off the tip of the vegetable leaf.
2: Heat the pot on high heat, scoop in 40g of cooked lard, add green cabbage hearts and simmer until emerald green, add 0.5g of shrimp, 7.5g of refined salt, pork broth, bring to a boil and remove from heat. Take a casserole dish, rub the bottom of the pot with 10 grams of cooked lard, then drain the vegetable hearts, pour in the broth, and bring to a boil over medium heat. Divide the mixed meat into several portions, place them in the palm of your hand, flip back and forth with your hands 4-5 times, bundle into smooth meat balls, arrange them one by one on the heart of the dish, and then embed the crab yellow on each meat ball, cover the green vegetable leaves, cover the pot, bring to a boil and then move to a low heat and simmer for about 2 hours. Peel off the green leaves when serving.
Method three
Ingredients: 500 grams of pork ribs, 12 green cabbage hearts, 100 grams of crab powder
Excipients: dry starch 50 g
Seasoning: 20 grams of refined salt, 1.5 grams of monosodium glutamate, 15 grams of green onion and ginger juice, 10 grams of rice wine
1. The pork is shaved, boned and peeled. The fat and lean meat are first finely cut into fine grains, mixed with wine, salt, onion and ginger juice, dry starch, crab powder 75 grams, to make 6 large meat balls, the remaining crab powder is glued to the meat balls, placed in the soup, basketed and steamed for 50 minutes, so that the fat in the meat balls overflows.
2: Sauté the cut green cabbage in a pan of hot oil until emerald green. Take a sand pot, place a piece of cooked meat skin (skin facing upwards) at the bottom of the pot, pour in the simmered green cabbage hearts, then add the steamed lion's head and the steamed soup, cover it with green vegetable leaves, cover the pot, simmer on the heat, and simmer for 20 minutes. Remove the green leaves when eating, put in msg, and serve in a sand pot.
1, pork must be fat and lean with, do not chop too fine.
2, steaming or stewing, you must eat enough heat, so that the fat in the meat balls naturally overflows, melted in the marinade, so that it is fat and not greasy. [1]
Method four
Pork ribs 500 g,
12 green cabbage hearts,
Crab powder 100 g,
Dry starch 50 g,
Refined salt 20 g,
MSG 1.5 g,
15 g shallot ginger juice,
10 grams of sake.
Preparation method