How to make braised sieve head

Braised Lion's Head is a very standard local dish. It not only tastes delicious, but also has an irresistible fragrance. It can even help lose weight. Friends can't help but drool when thinking about it. You need to pay attention when making the braised lion's head. The choice of method is very important, as well as the proportion of ingredients and the production process. As long as you pay attention to these, you can avoid failure in making the braised lion's head.

Dishes

Braised Lion's Head is an authentic Huaiyang cuisine. The meat, which is both fat and lean, is rosy and shiny, and is set off by emerald green vegetables. The bright colors and the tangy aroma whet your appetite just by looking at it. The mellow and rich meat and juice are an irresistible top-notch delicacy.

Related legends

Regarding "Lion Head", it is said that its "distant ancestor" is the "Jumping Ball Roasting" recorded in the "Food Classic" of the Northern and Southern Dynasties (see "Qimin Yaoshu", Roasting Method No. 80). According to historical records, when Emperor Yang of Sui led his concubines and entourage on a dragon boat and thousands of boats down the Grand Canal, he ordered all prefectures and counties within 500 miles to offer food.

There are hundreds of carriages in one state, and they are rich in treasures from land and sea (Zizhi Tongjian). Yang Guang saw the magnolias in Yangzhou and was particularly nostalgic for the four famous scenic spots in Yangzhou: Wansong Mountain, Jinqiandun, Ivory Forest and Sunflower Hill. After returning to the palace, he ordered the imperial chefs to prepare four dishes with the above-mentioned four scenes as the theme. Under the guidance of the famous chefs in Yangzhou, the imperial chefs finally made four dishes with great effort: squirrel fish, gold coin shrimp cakes, ivory chicken strips and sunflower chopped meat. After tasting them, Yang Guang was very happy, so he gave a banquet to all the ministers. For a time, Huaiyang dishes were popular in the court and the country.

Officials and dignitaries were proud to have these four dishes when entertaining guests and regarded them as treasures. In the Tang Dynasty, as the economy prospered, officials and dignitaries also paid more attention to diet. Once, Duke Xun held a banquet, and the famous chef Wei Juyuan in the mansion also prepared these four famous dishes of Yangzhou, accompanied by delicacies from the mountains and the sea, and rare treasures from land and sea, which amazed the guests.

When the dish "Sunflower Meat" was served, the huge meat ball made of sunflower heart was exquisite, like a "lion's head". The guests took the opportunity to persuade him to drink: "Duke Xun has been a soldier for half his life, and his military exploits are outstanding. He should wear the lion seal.

Duke Xun happily raised his cup and drank it all. To commemorate the event, he changed the name of "Sunflower Meat" to "Lion's Head". As soon as everyone agreed, Yangzhou added the famous dish "Lion's Head", which was braised or steamed and was very popular.

Method 1

Ingredients preparation

Material:

500 grams of pork filling, 50 grams of rapeseed, 25 grams of carrots, 1 shallot, 1 small piece of ginger, and appropriate amount of starch.

seasoning:

60 grams of cooking oil, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 teaspoon of pepper.

Cooking Method

1. Wash and mince the green onion and ginger, wash the rapeseed, and wash and shred the carrot.

2. Mix the pork filling with green onions, minced ginger, starch, pepper and soy sauce, and beat until elastic, then make meatballs of the same size.

3. Heat half a pot of oil, pour the meatballs into the pan and fry until golden brown.

4. Leave a little in the wok

Add a little cooking oil, stir-fry rapeseed and shredded carrots, then pour in the fried meatballs and add soy sauce, water and cooking wine. Simmer over medium heat for more than 10 minutes until cooked through. Thicken with water starch, drizzle with cooking oil and serve.

Features :

The fat and lean parts are just right, and the meat is full of fragrance.

Chef Tips:

When chopping meat, follow the principle of "three parts fat and seven parts lean".