Stewed lion head: a light new year's dish(qing dun shi zi tou qing dan bu gua dan de nian wei cai )

Stewed lion head: a light new year's dish

Introduction:

"Lion head", also known as "sunflower big chop meat", sounds like a very domineering feeling. It is said that the origin of the name is due to its uneven appearance, which is similar to the head of the lion stone statue placed at the door of a wealthy family at that time. To make a lion's head, you should choose the best pork with fat and thin (the ratio of fat and thin may vary slightly due to different seasons). Separate the fat and lean meat, cut it carefully and chop it roughly, then add seasonal ingredients, such as horseshoe, asparagus, mushroom, crab powder, etc., stir and shape it, and finally cook it. There are two kinds of lion's head: Stewed and braised. The former taste soft, fat but not greasy, delicious soup. The latter is ruddy and glossy with mellow taste and thick juice. Personally, I prefer stewing. I think this way, first of all, can retain the most natural and original taste of food to a greater extent. Secondly, it won't let us take in too much fat and salt. More importantly, its taste is light rather than light, giving me a feeling of "responding to changes with constancy". In addition, the shape of the lion's head is round, which is in line with the traditional Chinese custom of family reunion, so it is also very pleasing. Such a dish, whether it's a small dinner table in ordinary times or everyone's lunch in festivals, will be a classic dish that will never be out of date. "

Production steps:

Step 1: wash the pork and put it into the refrigerator for freezing;

Step 2: after about 30 minutes, take out the frozen pork, remove the skin, slice the fat and lean meat separately;

Step 3: cut into strips again;

Step 4: finally cut into dices;

Step 5: do not cut the diced meat too small, and pomegranate seed size can be equivalent;

Step 6: chop the diced meat slightly, put it in the container, and then prepare the onion, ginger and horseshoe;

Step 7: cut ginger into minced meat after peeling;

Step 8: take the egg white of two eggs, put it into the basin, and mix well;

Step 9: add cooking wine and salt, stir well;

Step 10: add a small amount of clean water for many times. Each time, wait until the previous clean water is completely absorbed before adding the next time;

Step 11: continue to stir quickly in one direction until the meat foam is strong and forms a ball;

Step 12: smash the horseshoe and cut it into small pieces;

Step 13: add into the stir good meat foam, continue to stir evenly;

Step 14: add onion powder, continue to stir well, set aside;

Step 15: put proper amount of boiling water into the electric rice cooker and select "heat preservation function". Add a little water into the flour and stir until the flour is completely melted;

Step 16: prepare a few more leaves and wash them. Cabbage is OK;

Step 17: dip some flour water on your hands, then take some meat stuffing, and beat back and forth between your hands several times. If the front stirring is strong, the meat foam should be easy to form a ball and will not stick to the hand;

Step 18: put the meatballs into the rice cooker gently;

Step 19: make several meatballs in turn, and the specific number depends on the size of the electric rice cooker;

Step 20: adjust the electric rice cooker to "cooking mode", boil until boiling, remove the surface froth, and then add an appropriate amount of salt;

Step 21: gently cover the prepared vegetable leaves on the meatballs and turn them into "heat preservation mode" for a night;

Step 22: the next morning, open the electric rice cooker, you can see that the leaves have turned yellow, take out the leaves;

Step 23: take an appropriate amount of stewed lion's head soup (or another soup), boil it and season it according to your own taste, add green cabbage heart, decorate wolfberry, drop a little sesame oil, then you can serve it.

Materials required:

Pork: 500g (fat to lean ratio is 3:7 or 2:8)

Horseshoe: 6-7

Ginger: a small piece

Shallot: 2 small roots

Eggs: 2 (only take the part of egg white)

Vegetable heart: moderate amount

Vegetable leaves: Several

Cooking wine: 15ml

Salt: right amount

Water: 50 ~ 80ml

Raw meal: 1 tablespoon

Sesame oil: a few drops

Note: 1. Don't cut the pork too small, the secret of the soft taste of lion's head is the pomegranate seed size of the meat foam; 2. The meat foam must be stirred vigorously, in one direction quickly, after a period of time, it will be cramped; 3. Before rubbing the meat round, dip some flour water on the hands, one is convenient to form a ball, the other is not sticky; 4. When raising the meat round, the water must not roll Boil, otherwise it will break the meatballs. I like to use an electric cooker. It's easy to make. I can also use a gas cooker. If you use a gas stove, you should heat it with a small firefish eye Blister; 5. After all the meatballs are ready, boil them in high heat to make the surface of the meatballs solidify quickly to help them shape, and then simmer them in low heat to make them melt in the mouth; 6. Cover the surface of the meatballs with vegetable leaves to prevent the surface of the meatballs from blackening. Add salt in the soup, because in the process of simmering, the salt in the meatballs will precipitate in the soup. If the soup does not add salt, then the final taste will be too light; 7. Like the light taste of TX, simmer the lion head, just use the original soup on the table. If you like the strong flavor, you can make another thick soup.

Production difficulty: Advanced

Process: simmer

Production time: several hours

Taste: light

Chinese PinYin : Qing Dun Shi Zi Tou Qing Dan Bu Gua Dan De Nian Wei Cai