From Wuyuan, the most beautiful mountain village in China - steamed lion head(lai zi zhong guo zui mei de shan cun wu yuan qing zheng shi zi tou )

From Wuyuan, the most beautiful mountain village in China - steamed lion head

Introduction:

"In a distant place, there is a paradise known as" the hometown of books "and" the hometown of tea "and known as" the most beautiful village in China ". The mountains, the water, the flowers, the grass, the people and the feelings are so memorable. There, there is a village in the mountain, a mountain behind the village, the ancient trees on the mountain are thick and shady; there is water beside the village, the water is close to the home, the clear river flows across the sky. White walls and black tiles, the stream slowly, clouds and fog, reflecting among them. The ancient village of small bridge and flowing water, the middle reaches of green mountains and beautiful water paintings, the beautiful scenery of Taoyuan and the villages in the paintings make a picture of the unity of heaven and man in Jiangnan. In my picturesque and picturesque hometown, I spent the happiest part of my life; in the path in the field, I left countless footprints of growth; in the smoke curling kitchen, my parents made countless delicacies for me. Lion head, a very homely dish. There are many different approaches and tastes. And in my hometown, it also has its own unique method, and it is generally used for steaming. It's really nutritious and healthy. It's original and delicious. "

Production steps:

Step 1: material drawing. (pork, lotus root, onion, ginger)

Step 2: take off the fat and cut it into small cubes. Peel the lotus root and cut it into small cubes.

Step 3: dice the lean meat.

Step 4: chop into fine minced meat. (about 7 points of satisfaction)

Step 5: add the diced lotus root and chop until it is blended with the meat.

Step 6: add the diced fat.

Step 7: Chop until the three are completely integrated.

Step 8: put the chopped minced meat into a deep basin, add salt, soy sauce, cooking wine, sugar, ginger, onion, and stir in the same direction.

Step 9: slowly add the starch, and stir in the same direction. After adding, continue to stir for about 5 minutes.

Step 10: make table tennis ball sized meatballs in turn.

Step 11: after finishing, put it into a plate smeared with a thin layer of oil, and separate it slightly in the middle.

Step 12: steam in boiling water for about 10 minutes. (don't pour out the original soup. Sprinkle with scallions and serve.)

Materials required:

Pork: 500g

Lotus root: half section

Scallion: 3

Ginger: 3 tablets

Starch: a little (1 tbsp starch, 4 tbsp water)

Table salt: 2 teaspoons

Cooking wine: 2 tbsp

Raw soy sauce: 1 / 2 tbsp

Sugar: 1 teaspoon

Note: the heart of the poem phrase: 1: lotus root in the cut when cut a little bit fine, so easy to chop. 2: First cut the lean meat to 7 points of satisfaction, then add the diced lotus root, so as not to chop the diced lotus root into mud. 3: The fat should be added and chopped at the end, because if it is put in early, it will be chopped into oil. 4: If you don't like fat meat, you can put less (I usually put as much meat as I buy), but if you don't put it, the taste will be slightly worse. 5: Add in the ginger and onion white powder to try to cut a little bit, if not fine, you can cut after a little bit. In order not to affect the taste of the soup, add the green onion starch (4) instead of the water. Because first with a little water to dry starch, so that stirring time can be more relaxed, but also more uniform.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: light

Chinese PinYin : Lai Zi Zhong Guo Zui Mei De Shan Cun Wu Yuan Qing Zheng Shi Zi Tou