A review of childhood delicacy: Braised lion head(su cai zhong wen er shi de mei wei hong shao shi zi tou )

A review of childhood delicacy: Braised lion head

Introduction:

"Braised lion head in brown sauce is a traditional Huaiyang famous dish. It's very popular since childhood. When I was young, I was short of materials. I can only enjoy this delicious food during the Spring Festival. It also has a very auspicious name called Si Xi Wan Zi. Such a delightful name makes it often appear on the family's holiday table, which makes it happier as a child. After I get married, I will be alone in this city with LG. It's hard to avoid missing my family. I miss the scene when my family had a reunion dinner when they were young. Every time I like to cook this dish again, I can always feel the warmth of home and the happiness of childhood when I eat it in my mouth. "

Production steps:

Step 1: chop the pork, chop the onion and ginger. The meat should not be too thin. It's better to be fat and thin.

Step 2: add egg, cooking wine, sauce, sugar, salt, chicken essence and starch.

Step 3: stir clockwise until sticky.

Step 4: put a food bag on your hand and wrap the meat stuffing into meat balls.

Step 5: heat the oil in the pan to 70% heat, put in the meatballs and fry them slowly over low heat until golden brown. Remove.

Step 6: put the casserole on the fire, add appropriate amount of water, add salt, sugar, soy sauce seasoning, and then put the meatballs into the casserole, bring to a boil and simmer for about 1 hour.

Step 7: when out of the pot, put the cooked vegetables around the meatballs. When blanching vegetables, add a little oil to the boiling water to keep the vegetables green.

Materials required:

Pork: moderate

Scallion: right amount

Ginger: right amount

Salt: right amount

Cooking wine: moderate

Sugar: right amount

Starch: right amount

Eggs: right amount

Vegetables: moderate

Note: 1, the meat is best chopped with a knife, chopped than minced meat machine taste better. 2, add onion, ginger and other seasonings, meat to clockwise direction to stir, so that the meat will be more fragrant. 3, meat can also add a small amount of lotus root or water chestnut. 4. Don't often turn the meat round when frying, wait until the skin of the meat round is hard, or the meat round will scatter.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: light

Chinese PinYin : Su Cai Zhong Wen Er Shi De Mei Wei Hong Shao Shi Zi Tou