Stewed green vegetables with lion's head(shi zi tou hui qing cai )

Stewed green vegetables with lion's head

Introduction:

"Lion head is a traditional dish in Huaiyang cuisine. It is said that the lion's head practice began in the Sui Dynasty. When Emperor Yang of the Sui Dynasty was on a tour, the four famous sceneries of Wansong mountain, jinqiandun, ivory forest and kuihuagang in Yangzhou were used as the theme to make four dishes: Squirrel mandarin fish, jinqianshrimp cake, ivory chicken strips and sunflower chopped meat. It is said that the original name was sunflower chopped meat. Wei Juyuan, the chef of Wei Zhi in the Tang Dynasty, made four famous dishes: mandarin fish with squirrel, shrimp cake with money, ivory chicken sticks and sunflower meat, which impressed the guests. The sunflower meat was renamed lion head. (source network) this dish is LG's favorite, and it's also LG's aunt's specialty. Every new year's day, the fried balls are sent to the refrigerator and taken as you like. The balls are delicious and juicy. Whether they are braised in soy sauce or stewed soup, the taste is very good, but they are a little big. Fat people don't stop eating three or four of them, so they turn into small ones every time they make them This is not only addictive but also not too greasy

Production steps:

Step 1: raw material drawing.

Step 2: Chop onion and ginger, beat eggs into meat foam, pour cooking wine to remove fishiness. Salt seasoning.

Step 3: add the raw powder, pour in a proper amount of cold water, and stir along one direction.

Step 4: pour the bottom oil into the pan, and the oil temperature is 80% hot.

Step 5: put on disposable gloves and knead the meat foam into a small round pill.

Step 6: put the kneaded meatballs into the pot and fry them over medium heat.

Step 7: Fry one side and turn it over, fry both sides golden and take out.

Step 8: take a large bowl, pour in water, and put the fried balls in.

Step 9: after all fried, leave a small amount of base oil, put the fried balls together with water into the pot, add cooking wine, rock sugar and dark soy sauce. Cook over low heat, then collect the juice over high heat.

Step 10: blanch the vegetables in boiling water.

Step 11: then put it in ice water to cool, put it on a plate and put the meatballs in.

Materials required:

Meat foam: 500g

Green vegetables: moderate amount (small pieces)

Egg: one

Shallot: moderate

Ginger: moderate

Raw powder: appropriate amount

Cold boiled water: appropriate amount

Salt: right amount

Rock sugar: right amount

Old style: moderate

Cooking wine: moderate

Precautions: 1. Add the raw meal, eggs and water, and stir along one direction to make the meatballs strong and juicy. 2. Deep fry over medium heat, so the meatballs are easy to cook and don't burn. 3. If there is no non stick pot, it is easy to stick to the pot when frying meatballs. Just put the meatballs in and fry them over medium heat. Don't turn them over. When the bottom is yellow, they can easily turn over without sticking. Pay attention to the heat when frying. 4. The fried meatballs are put into clear water for a while, so that the meatballs will not be old, but soft and juicy. 5. Blanch the vegetables and put them in ice water. They are crisp and fresh green. It doesn't turn yellow when boiled.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Shi Zi Tou Hui Qing Cai