How to write an essay about braised lion head

1. Write an essay on Yangzhou braised lion head 450

I like to eat braised lion head the most, and it makes me salivate every time I think about it. No, my gluttony came back again, and I pestered my parents to take me out to eat.

Dad couldn't resist me, and suddenly said to me with a smile: "You like eating so much, why don't we try making it ourselves?" "Make it ourselves?" I was surprised. Then I thought, if I succeed, I can eat it often: "Okay, let's make it ourselves!"

Dad first made the meat filling according to the recipe, and then we started making the lion head. . My mother told me that the meat filling should be squeezed repeatedly to squeeze out the air inside, and then beaten continuously between the hands to prevent it from cracking during frying. I followed my mother's example, put a spoonful of meat filling in my hand and started to shape the balls. Unexpectedly, the meat stuffing was very soft, like a naughty little mouse burrowing around in my hand. If I wasn't careful, it would escape from my hand, leaving me in a hurry.

After finally making the meatballs, we successfully entered the stage of frying the meatballs. Dad heated up the pot, poured half the pot of peanut oil into it, and then turned down the heat when small bubbles appeared at the bottom of the pot. At this time, it was our turn for the first batch of tourists to enter the "hot spring". This group of guests were very timid. When they first entered the "hot spring", their faces turned pale with fright. After I turned over for them a few times, their faces slowly returned to yellow. Some tourists may have been too happy while soaking in the "hot springs" and laughed so hard that they couldn't close their mouths while soaking. Fortunately, she stopped her laughter in time and didn't break in half. After a while, the faces of the guests turned golden, and it was time to invite them out. Soaking for too long is not good for your health. I am still waiting to eat.

Next, Dad put water and seasonings in the casserole. After the water boiled, he put the fried meatballs in and simmered for an hour. The delicious braised lion head finally came out with my mouth watering! I couldn't wait to pick one up and taste it. Wow, it's fragrant and tender. It's so delicious!

2. Braised lion head

Method 1 Ingredients Preparation materials: 500 grams of pork filling, 50 grams of rape, 25 grams of carrots, 1 chive, 1 small piece of ginger, Moderate 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 onions and ginger, wash the rapeseed, and wash and shred the carrots.

2. Mix the pork filling with green onion, minced ginger, starch, pepper, and soy sauce thoroughly, and beat until elastic to make meatballs of the same size. 3. Heat half a pot of oil, pour the meatballs into the oil and fry until golden brown.

4. Leave a little cooking oil in the wok, lightly fry the rapeseed and carrot shreds, then pour in the fried meatballs, add soy sauce, water and cooking wine and simmer over medium heat for more than 10 minutes Minutes until cooked, thicken with water starch, drizzle with oil and serve. Features: Appropriate fatness and leanness, overflowing with meaty aroma.

Chef’s Tip: When mincing meat fillings, follow the principle of “30% fat, 70% lean”. Method 2 Ingredients Preparation ingredients: 250 grams of pork front leg sandwich meat (chopped), 1 tender lotus root (or 50 grams of water chestnuts), and 1 egg.

Accessories: 8 rapeseed hearts, 1 piece of ginger, 3 green onions. Seasoning: 3 tablespoons of soy sauce, 1 tablespoon of dry starch (add 1 tablespoon of water to make gravy), appropriate amount of salt and MSG.

Cooking method 1. Wash, peel and mince the water chestnuts, ginger and green onions; wash the cabbage, blanch it in boiling water, remove and set aside; 2. Chop the pork into a bowl and stir Add the egg liquid, add green onions, water chestnuts, minced ginger and an appropriate amount of salt and soy sauce, stir clockwise until it becomes sticky, and shape into meatballs with your hands; 3. Put the meatballs into a hot oil pan and fry over high heat until golden brown on the outside. Take it out, drain the oil, and prepare it for braised lion head; 4. After draining the oil from the pot, add the meatballs, add stock or water, soy sauce, ginger, and green onions, bring to a boil, then reduce to low heat and simmer for more than 1 hour. When cooked, take the meatballs out and put them on a plate for later use; 5. Thicken the meatballs in the pot and pour them into the plate, sprinkle with chopped green onion, and serve. Method 3 Ingredients: Prepare raw materials: 500 grams of pork (30% fat), 100 grams of water chestnuts (or tender lotus roots), and 50 grams of green vegetables.

25 grams each of dried dried shrimps, ham, and winter bamboo shoots. Accessories: 25 grams of shredded green onion and ginger, 6 grams of salt.

Seasoning: 2g MSG, 20g cooking wine, 25g soy sauce, 2 eggs, 75g water starch, 1g pepper, 25g sugar, 1000g cooked lard (50g actual consumption) . Braised lion head cooking method 1. Cut the pork, water chestnuts, and dried sea rice into small pieces, and cut the ham and winter bamboo shoots into rectangular slices of braised lion head.

2. Put the meat filling into a basin, add water chestnuts, dried shrimps, eggs, salt, pepper, cooking wine, water starch and mix evenly. 3. Shape the mixed ingredients into four equal large meatballs, fry them in 70% hot oil until the surface turns light yellow, and take them out.

4. Put the meatballs into a large casserole, add ginger and scallions, cooking wine, soy sauce, sugar color, and 1000 grams of water. 5. After boiling, skim off the foam on the soup surface and simmer on low heat for 1 hour.

6. Place the wok on high heat, add vegetable oil, and when it is 50% hot, add cabbage, winter bamboo shoots, and ham and stir-fry briefly. 7. Decant the meatball stew soup and bring to a boil. Add pepper, MSG, and water starch to thicken the gravy. Remove from the pot and pour into the casserole containing the meatballs.

Step 4: Prepare the main ingredients: 650 grams of pork filling and 1 egg. Accessories: 4 water chestnuts, half of steamed buns, appropriate amount of minced onion and ginger + onion and ginger slices.

Seasoning: 1 tsp each of dark soy sauce cooking wine, light soy sauce, water starch (1 tsp dry starch). Cooking method 1. Wash and dry the pork, chop into fillings, don’t be too fine. 2. Peel the water chestnuts and chop into small pieces; cut the steamed buns into small cubes.

3. Beat the eggs into the meat filling, add the onion and ginger, add all the "seasonings" except the peppercorns and aniseed, beat in one direction until vigorous, add a few drops of water and beat together. Then add chopped water chestnuts and diced steamed buns, mix well.

4. Form the meat filling into balls. 5. Add oil to the pan, when it is 60% hot, add the meatballs and fry until the surface is golden brown, then remove and drain the oil.

6. Add an appropriate amount of water to the casserole, add the fried meatballs, green onions, ginger slices and peppercorns, add dark soy sauce to your favorite color, bring to a boil, then reduce heat and simmer until the soup becomes liquid. See less, then fish out the meatballs. 7. Continue to boil the remaining soup in the casserole, add water starch (out of the amount) to thicken it until thick, pour in sesame oil, and then pour it on the meatballs.

[3] Method 5 "Sixi Meatballs", Shandong cuisine, a home-cooked dish, is one of the classic representative dishes of Shandong cuisine. It has a crispy and tender skin, a delicious taste, and melts in the mouth. Delicious delicacies that men, women and children alike cannot resist. Food ingredients: Main ingredients: pork filling, eggs, chopped green onion Seasoning: soy sauce, cooking wine, minced ginger, water starch, oil, salt Preparation method: 1. Add chopped green onion, minced ginger, soy sauce, cooking wine, salt, eggs and water starch to the pork filling , stir continuously in one direction with chopsticks until the pork filling is thickened.

2. Divide the mixed pork filling into 4 portions, dip your hands in a little water, and form into large meatballs. 3. Heat the oil in the pan over high heat. When it is 80% hot, gently put the large meatballs in and carefully roll the meatballs so that they can be heated evenly and maintain their shape. Since the meatballs are larger, the meatballs will The upper part will be exposed to the oil, so you can use a spoon to scoop up the hot oil from the pot and pour it over the large meatballs repeatedly.

After the meatballs have completely changed color, use a slotted spoon to drain the oil and set aside. 4. Put the fried large meatballs into a soup bowl, then add soy sauce, water and cooking wine, put them into a steamer, and steam over high heat for 15 minutes.

5. Move the steamed Sixi meatballs to a plate, pour the soup in the pot into a pot and bring to a boil over high heat, add water starch to thicken the juice, and finally pour it on the Sixi meatballs. . Tasty tips: 1. The meat filling must be stirred in one direction to be strong, and the stirring direction cannot be changed midway. 3. An essay about Huai'an delicacies A 500-word essay describing the lion's head

Every Spring Festival, our farmers in northern Jiangsu always make some buns, dumplings, "dumplings"... some traditional pasta.

At that time, everyone will gather together to celebrate the festival together. At this time, we children can have a feast.

My favorite thing is to eat "Dumplings", which are "lion heads". Why do I love to eat? It turns out that "lion head" has good color, fragrance and other ingredients.

When eating "color", people who have never tasted it think it is colorful. In fact, they are wrong. The color of "lion head" is just like its name - the brown hair of a lion is light yellow. This also implies that the loess soil is the root of our farmers.

When we talked about "color", we talked about "fragrance". Although this "lion head" is not as "fragrant" as sweet-scented osmanthus, it can still be smelled dozens of meters away.

Every time when we make it during the Chinese New Year, the children in the neighborhood will smell the "fragrance" and go to the "banquet", clamoring to eat it. The taste of this "lion's head" is extraordinary.

This "taste" took many generations of ancestors in our hometown to pass down. Its "taste" is the fragrance of chopped green onion and minced ginger mixed with a bit of fishy meat flavor, accompanied by the umami flavor of seasonings. Don't forget to drink some soup when you eat it. The soup is also very good. .

When the soup and stuffing perform a Latin dance in your mouth, many tourists will sigh: This thing only exists in heaven, how many times can it be tasted in the world. Today's society is a propaganda society. It is impossible without advertising, and "Lion Head" is nothing more than a "ghost gate".

How to advertise this worldly delicacy? Don't worry, our ancestors have already done enough advertising for us. Legend has it that Emperor Qianlong personally tasted it when he went to the south of the Yangtze River and named it "Lion Head".

Since then, the ancestors have used this as a "publicity slogan", it is "magnificent"! This "lion head" looks good and tastes good, but it's hard to make. Let me show you the process! Before cooking, prepare a clean large bucket, chop the meat into stuffing, chop the onion, ginger, garlic and cypress into mince and then cut into puree.

Okay, let’s get started. Usually adults will first put the minced meat directly into the bucket, pour in the "mud", add a spoonful of salt, a drop of vinegar, add MSG, and finally add two spoons of soy sauce.

After stirring well, it is ready to be fried. In order to prevent it from losing its shape, you can add a little starch first.

After putting it in the pot, carefully add firewood and control the fire head carefully. After a while, it was successful.

Take a thin piece of cloth to carry the oil. Whenever this happens, I can't help drooling. I grab one and run away quickly.

This little "lion head" has become our expectation for the New Year because of its color, fragrance and famous ingredients. It also connects our hearts and narrows the distance between us, so I love "lion head". head"! uv. 4. Braised lion head

Braised lion head is a dish often eaten during Chinese New Years and festivals. It is also called Sixi meatballs, which means auspiciousness. This dish is cumbersome and time-consuming to make, and the preparation process takes about an hour and a half from start to finish. In the process of home cooking, it can be combined with other dishes to save time.

Braised Lion Head - Production Materials

Braised Lion Head

Ingredients: 400 grams of pork belly and rib meat (the meat should be selected from the pork belly and rib parts, About 7 points lean meat, 3 points fat meat, no minced meat)

Accessories: mushrooms, black fungus, green vegetables, green onions, ginger, garlic, Sichuan red pickled peppers, eggs

Seasoning: Shaoxing cooking wine, light soy sauce, salt, sugar, cornstarch

Note:

Pick out 4 mushrooms with smaller caps and good-looking ones, remove the stems and do not cut them. Use whole, save and braise with the lion's head. Chop the rest with the minced meat.

Pick the whole black fungus, which looks good. After it is ready, use scissors to carefully cut off the roots so as not to scatter them. This is to make the dish look good-looking when fired.

Braised lion head - production process

1. Chop the green onion and ginger, beat the eggs, and add them to the minced meat;

2. Add the minced meat to the Add cooking wine and salt and stir vigorously until it becomes sticky;

3. Peel and chop the water chestnuts, chop the whole wheat toast (here is how to make whole wheat toast), add them to the minced meat and mix evenly;

4. Scoop a large spoonful of stuffing into the palm of your hand, knead it into a ball and pat it gently back and forth between the two palms to expel the air inside and make the lion head stronger;

< p> 5. After the wok is hot, add oil and fry the meatballs over medium heat until the surface turns golden brown. Filter off the excess oil;

6. Add soy sauce, sugar and appropriate amount of water. Simmer over low heat until the flavor is absorbed and the juice is reduced, pour with sesame oil and serve on a plate;

7. Wash the green cabbage cores, take another pot of boiling water or stock, add oil and salt after the water boils, add the cabbage cores and simmer until cooked Just wrap it around the lion's head.

Braised Lion's Head - Features

A famous Huaiyang dish, with fat and lean meat, red and shiny, paired with green vegetables, the bright color and tangy fragrance are just a sight to behold. It arouses appetite, and the rich meat and juice are irresistible top-notch delicacies. 5. Braised lion head

This dish is a lion head that I fried at the same time when I was making Sixi meatballs. I put it in the refrigerator and can be taken out and braised at any time.

Ingredients

Ingredients: 500 grams of pork filling Ingredients: 1 egg, appropriate amount of sesame oil, 3 grams of salt, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 2 grams of allspice, appropriate amount of onion, ginger, appropriate amount of starch 2 steamed buns

1 Add eggs, soy sauce, cooking wine, chopped onions, ginger, five-spice powder, salt, starch, sesame oil, and chicken essence to the meat filling.

2 Stir evenly in one direction and beat with your hands until it becomes sticky.

3 Cut the steamed buns into pieces and soak them in cold water until they become batter.

4 Squeeze out the moisture from the steamed bun batter and put it into the beaten meat filling.

5 Stir until it becomes thick.

6. Heat a large amount of oil in the pot over high heat.

7 Use a spoon to knead the meat filling into a round ball in your hands.

8 Place the oil into a pan with 80% hot oil.

9 Fry until the surface is golden brown.

10 Take a bowl, add water, soy sauce, sugar and salt to blend into a sauce.

11 Pour oil into the pot and sauté the star anise until fragrant.

12 Add onion, ginger and sauce and bring to a boil.

13 Add the fried lion head, bring the soup to a boil and then turn off the heat. Simmer until the soup becomes dry and concentrated.

Notes

You can fry more at a time and put it in the refrigerator, and you can eat the braised lion head at any time.

Haodou Food Network 6. Braised Lion Head

The raw material for Braised Lion Head is half a pound of pork front leg sandwich meat, minced.

A section of tender lotus root. One egg.

Eight cabbage heads. A small piece of ginger.

Three green onions. Three tablespoons of soy sauce.

Take one tablespoon of dry starch, add another tablespoon of starch and appropriate amount of water to make gravy. Appropriate amount of salt and MSG.

Method 1. Peel and wash the water chestnuts and ginger respectively, wash and mince the green onions; wash the Chinese cabbage and cut into large pieces; wash the green vegetables, blanch them in boiling water and remove them. , put it into a plate and set aside; 2. Cut the pork into cubes and chop it (pork mince) into a bowl, beat in the eggs, add onions, water chestnuts, minced ginger and ingredient A, stir until sticky, and shape into meatballs with your hands , evenly coat ingredient B, put into a hot pot and fry over high heat until golden brown, take out, drain the oil and set aside; 3. Pour ingredient C into the pot, add Chinese cabbage, bring to a boil over high heat, add meatballs, Reduce the heat to low and simmer until the flavor is fragrant, turn off the heat, place on a plate lined with green vegetables, sprinkle with minced green onion, and serve. The lion's head should be soft and delicious. It is best to chop the meat yourself. Another important point is the container. It should be stewed slowly and slowly, preferably in a casserole. A specialty dish taught by the wife of the late Chinese painting master Zhang Daqian is "braised lion's head". " Mr. Daqian's method is to use very lean meat and three-thirds fat meat. Chop it finely and roughly. The size should be as big as a grain of rice. Don't chop it too finely so that there are gaps between the meat to contain the juice.

The preparation process of braised lion head 1. Wash and mince the onion, ginger and garlic, wash the rapeseed, wash and shred the carrot; 2. Mix the pork filling with the minced onion, ginger, garlic, starch, white pepper and soy sauce thoroughly Mix well and beat until elastic, make meatballs of equal size; 3. Heat half a pot of oil, place the meatballs in the oil pan and fry until golden; 4. Leave a little oil in the wok, lightly fry the rapeseed and carrot shreds, Then pour in the fried meatballs, add soy sauce, cooking wine, and water and cook together, simmer over medium heat for more than 10 minutes until cooked, thicken with water starch, drizzle with oil, and serve; it has the right fat and lean texture, and the meat is fragrant. Tips for overflowing: 1. When mincing meat fillings, follow the principle of "one third is fat and seven is thin"; 2. If the meat filling is not going to be used for a while, put it in a bowl, smooth the surface, and then pour a layer of cooked meat Oil can isolate the air and make the meat filling less likely to deteriorate.

Recipe for nutritious pork (fat and lean): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine ??that promotes iron absorption, which can improve iron deficiency anemia; it can nourish the kidneys, nourish blood, and nourish yin. It has the effect of moisturizing dryness; however, due to the high cholesterol content in pork, obese people and those with high blood lipids should not eat more.

Tofu: Tofu is rich in protein, and tofu protein is a complete protein. It not only contains eight essential amino acids for the human body, but the proportion is close to the needs of the human body, and has high nutritional value; it can reduce blood lipids and protect vascular cells. , the role of preventing cardiovascular disease. In addition, tofu is also very beneficial for post-illness recovery, weight loss, and delicate skin.

Water chestnuts: The phosphorus contained in water chestnuts is the highest among root vegetables. It can promote human body growth and development and maintain physiological functions. It is of great benefit to the development of teeth and bones. It can also promote the production of sugar in the body. Metabolizes the three major substances, fat and protein, and regulates acid-base balance. Therefore, water chestnuts are suitable for children to eat.

Water chestnuts have certain inhibitory effects on bacteria, and are also effective in lowering blood pressure and preventing and treating cancer. Water chestnuts contain crude protein and starch, which can promote large intestine peristalsis.

The crude fat contained in water chestnuts has a laxative effect and can be used to treat constipation. Water chestnuts are tender and rich in fluid, which can treat fever, thirst, wounds, and diarrhea. It has a certain auxiliary therapeutic effect on diabetic patients with excessive urination.

Decoction of water chestnuts can diuresis and relieve stranguria. It has a certain therapeutic effect on those with stranguria and astringent urination. It can be used as a good dietary therapy for patients with urinary tract infections. Water chestnuts also contain an antiviral substance that can inhibit meningococcal and influenza viruses and can be used to prevent the spread of meningococcal meningitis and influenza.

Rapeseed: Rapeseed is rich in calcium, iron and vitamin C. In addition, carotene is also very rich and is an important nutrient source for the growth of human mucous membranes and epithelial tissues. It is very helpful in resisting hyperkeratosis of the skin. People who love beauty may wish to eat more rapeseed.

Rapeseed also has the effects of promoting blood circulation, dispersing blood and reducing swelling, activating blood circulation and removing blood stasis, detoxifying and reducing swelling, widening the intestines and laxative, and strengthening the body. In addition, foreign scientists recently discovered that rapeseed contains substances that can promote the synthesis of rhodopsin in the eyes, which can improve vision. They also pointed out that cruciferous vegetables such as rapeseed can reduce the risk of pancreatic cancer.

Recipes that are incompatible with pork (fat and lean): Pork should not be mixed with ebony plums, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, coriander, soft-shell turtle, water chestnut, buckwheat, quail meat, beef Eat together. It is not advisable to drink a lot of tea after eating pork.

Tofu: Tofu should not be cooked with spinach and chives, as it will produce calcium oxalate that can easily form stones; tofu should not be eaten with honey, wild rice, bamboo shoots, and pork liver. 7. How to make braised lion head

Ingredients: 600g minced meat, 1200g Chinese cabbage Seasoning (1) 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 egg, 1 salt /2 tsp, 1 tbsp water starch (2) 2 tbsp starch (3) 4 cups stock, 1 tsp salt, a little pepper Method 1. Chop the meat filling slightly evenly, stir in the seasoning (1) and mix well, divide into 4 Equal parts, shape into large meat balls, pat some seasoning (2) mixed with half a cup of water on the surface, fry with plenty of oil until the skin turns yellow, then serve out.

2. Cut the Chinese cabbage into thick chunks, stir-fry it with 2 tablespoons of oil and put it into the pot, then add 4 lion heads, then add seasoning (3) and bring to a boil. 3. Reduce heat to low and simmer for 50 minutes. When the lion head is dry, serve it out.

Cooking Guide 1. Seven parts lean meat and three parts fat meat is the ideal meat quality for making lion head. Sandwich meat is more suitable for meat filling, but do not chop it too finely and do not stir it in the same direction for too long to avoid the meat becoming too hard.

2. Don’t cut the Chinese cabbage too small and stir-fry it too soft, otherwise it will not last long and melt. 3. Heat-resistant pots are not afraid of high fire or prolonged burning, while casseroles cannot be cooked over high fire to avoid cracking.

Name of the dish Braised lion head Ingredients: 600 grams of pork three-layer pork (or minced pork).

Ingredients: A. 3 tablespoons of Taibai powder, 300 grams each of Chinese cabbage and Qingjiang vegetables, 2 tablespoons of soy sauce, 200 grams of water chestnuts, 1 tablespoon of rice wine, 50 grams each of onion and ginger, 1 teaspoon of pepper, and 1 egg; B. 1 cup of Taibai powder, appropriate amount of oil; C. 2 cups of water, 3 tablespoons of soy sauce, 1 tablespoon each of sugar and rice wine. Method: 1. Peel and wash water chestnuts and ginger respectively, wash and mince all green onions; Wash the cabbage and cut it into large pieces; wash the green vegetables, blanch them in boiling water, pick them up, and put them on a plate for later use; 2. Dice the pork and chop it into pieces (pork mince), put it in a bowl, and beat in the eggs. , add green onion, water chestnuts, minced ginger and ingredient A and stir until sticky, shape into meatballs with your hands, dip in ingredient B evenly, put in a hot pan and fry over high heat until golden brown, take out, drain the oil and set aside; 3. Pour ingredient C into the pot, add the Chinese cabbage and bring to a boil over high heat. Add the meatballs, reduce to low heat and simmer until the flavor is absorbed. Turn off the heat, put it into a plate lined with Qingjiang vegetables, sprinkle with minced green onions, and serve. .

The lion head should be soft and delicious, and it is best to chop the meat yourself. Another important point is the container. It should be stewed slowly and slowly, preferably in a casserole. This is a specialty taught to my wife by my late Chinese painting master Zhang Daqian. The best dish is the "braised lion head". Mr. Daqian's method is to use very lean meat and three-thirds fat meat. Chop it finely and roughly. It should be as big as a grain of rice. Don't chop it too finely so that there are gaps between the meat to retain the juice. 8. How to make braised lion head~

1. Wash and peel the yam, chop into small pieces and set aside. Peel 5 hard-boiled eggs and set aside. Add chopped yam to the meat filling, add 1 raw egg, and seasonings (1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon salt, 1 tablespoon oyster sauce, a little black pepper, 1 tablespoon pepper oil, minced green onions, Ginger, 30g of bread crumbs.) Mix everything together and stir vigorously in one direction. (Most of them use water chestnuts, but they are not available in this season, so you can use lotus root or yam instead, which can enrich the taste. The meat filling should be fat and thin, and the lean meat will not taste good. Adding bread crumbs will make the texture softer. It should be smooth. Stir the meat filling in one direction.)

2. Wrap the peeled hard-boiled eggs into the meat filling and make 5 large balls. (You can dip your hands in water before grabbing the meat filling to prevent it from sticking to your hands.)

3. Heat the pot until it is 8-90% hot, you can see slight smoke, put it in Fry the meatballs until golden brown and take them out. (The oil must be heated first before adding the meatballs, and the high temperature can be used to quickly shape the meatballs, so that the meatballs are not easy to fall apart and are rounder. But be careful to avoid over-heating and frying until they are golden in color.)

4. Take another pot, put large meatballs in the pot, add supplementary ingredients (excluding rock sugar and water starch) (1L stock, 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 star anise, 1 piece of cinnamon, 1 pinch of Sichuan peppercorns, Scallions, ginger slices), bring to a boil and then reduce to medium-low heat. While cooking, use a spoon to scoop up the juice and pour it on the meatballs. When cooking for about 30 minutes, add rock sugar until it melts and water starch to thicken the juice. (Adding rock sugar can enhance the color and flavor. If the soup is thick enough, it does not need to be thickened.) 9. Braised lion head

Iron lion head

Specific instructions:

Braised lion head is a famous dish in Huaiyang. There are actually many ways to make it, which vary from person to person and from place to place. What is introduced here is a family recipe, which has its own uniqueness. Compared with many famous restaurants in Beijing, it is only inferior to them in terms of price. As long as you strictly follow this method, you will be guaranteed to be happy for both men, women and children.

This is a Kung Fu dish that requires a lot of patience.

Ingredients: 900 grams of lean meat

400 grams of lean meat

2 eggs

Fresh lotus root (red skin) 200 Gram

Ingredients: refined vegetable oil, rice wine, monosodium glutamate, salt, sugar, Zhenjiang vinegar, soy sauce, onion, ginger, starch, etc.

Side dishes: base dishes. Beans are suitable, such as green beans and edamame (shelled); Chinese cabbage, etc. can also be used. Selection principle: Anyone who likes to eat without taking away the taste is welcome.

Preparation: 1. Chop lean meat and lean meat into minced meat respectively, mix them and then chop them together (commercially available "meat mincing" is not recommended);

2. Soak the minced ginger and green onion in cold water just submerged for 30 minutes, then pour the water into the minced meat;

3. Pour in the lotus root puree crushed with a processor (the more minced the better) into the minced meat;

4. Crack 2 eggs into the minced meat, add appropriate amount of rice wine, monosodium glutamate, salt, soy sauce, and sugar;

5. Drop 7 or 8 drops of Zhenjiang balsamic vinegar Very important!

6. The amount of starch is key: taking cornstarch as an example, 1,300 grams of minced meat requires about 30 grams;

7. Use 3 or 4 chopsticks to stir vigorously in one direction. , do not stir until it is strong (i.e. elastic) and set aside;

8. Add 10 grams of starch to 50 grams of water to make a syrup and set aside.

Preparation: 1. Take about 80 grams of minced meat and gently knead it back and forth between the left and right palms and pour it into a flat round meat patty. At the same time, apply a small amount of starch sauce;

2. Flatten the meat into a round patty. Gently put the round meatloaf into a slightly hot oil pan and fry both sides until the meatloaf is formed but not falling apart. Do not fry it into yellow color - this process is the key to the success of this dish;

3. Place the oiled meat patties in a casserole lined with bottom vegetables (such as 200 grams of green beans);

4. Add hot water to cover the meat patties, and then Just add a small amount of MSG, salt, soy sauce and sugar;

5. Simmer over low heat for more than 2 hours. From start to finish, you must use low heat to keep it slightly open, and avoid high heat!

Features of braised lion head: bright red color, attractive aroma, fat but not greasy, melts in the mouth, suitable for all ages. Often the base dish (green beans) is sold out first.

Do not add soy sauce to the seasoning. Place the oblate meat dumpling directly on the washed lotus leaves and steam it over high heat for more than 2 hours. This is the "steamed lion head", which is also a famous dish. !

Instead of using "crab powder", you can make the famous dish "Crab Meat Lion Head".

I remember that "Xilaile, the Miracle Doctor" introduced "Iron Lion Head" in a big way, and it was produced in "Cangzhou". It was the favorite of Miracle Doctor Xilaile! I really want to have a taste! ! !