Yangzhou Lion's Head
Yangzhou Lion Head has a history of over a thousand years. It was listed as one of the four famous dishes of Yangzhou in the late Sui Dynasty, and has remained popular for centuries. The changes and innovations in its making are significant. Here, we will look at how to make Yangzhou Lion Head.
Yangzhou Lion Head—Braised Lion Head
Ingredients Preparation
Ground pork,Tender Tofu, soaked seaweed,Shanghai green vegetables, deep-fried Skin, scallions Ginger Garlic, salt,Soy sauce，Star anise Shaoxing wine.
Method Steps
1. Cut the fried skin into small pieces and put it in Oven at medium heat, bake until crispy;
2. Chop the soaked seaweed and mix with chopped scallions and ginger paste;
3. Press the tender tofu with a plate to remove excess moisture,Green vegetables stems, cut into small pieces, and put together in a bowl;
4. Mix the tofu and seaweed, scallion paste in the bowl,Ground pork filling, sprinkle a little Shaoxing wine, and marinate for 10 minutes;
5. Mix the ground pork with tofu, add a little salt, and knead the filling, while kneading, add Shaoxing wine until the filling becomes firm;
6. Mix the baked skin pieces into the filling, and knead well;
7. Take a small pot with a deep bottom, heat oil, and fry the lion head into a circular shape over medium heat;
8. After frying for about 5 minutes, remove and set aside. After all are fried, increase the heat and raise the oil temperature to re-fry and extract oil, then cool and freeze;
9. Add a little oil in the wok, add minced garlic, ginger, and a star anise, and stir-fry over low heat to release the fragrance;
10. Add the thawed lion head, cook over low heat, and sear the surface. Add a spoonful of Shaoxing wine, a spoonful of soy sauce, a little sugar, and cover with water to cook the lion head over medium heat for 5 minutes, then thicken the fire;
11. Boil a separate pot of water and blanch the green vegetables. Place the cooked lion head and blanched green vegetables in a dish.
Tips
When frying lion head, always use medium heat, and cook slowly. Meat is most afraid of being half-cooked and is difficult to preserve.
Yangzhou Lion Head—Crab Roe Lion Head
Ingredients
Lean meat 400g, 150g fat, 125g crab meat, fresh Leafy greens a few lettuce leaves, 50ml, 50g scallions, 30g ginger, 10g salt, 20g potato starch White pepper powder 15g.
Method Steps
1. Wash scallions and ginger, chop and mince;Leafy greens Wash and prepare the leafy greens;
2. Cut the pork into small pieces and chop it coarsely;pomegranate rice-shaped, put it in a bowl;
3. Add crab meat powder, scallion ginger white pepper, salt,, dry potato starch, and stir until firm;4. Divide the mixed meat into several portions, and form into smooth meat balls with your hands, and turn them over 4-5 times; 5. Heat the pot, pour in edible oil, and fry the meat balls until the outside is golden and the inside is cooked, and remove;
6. Take
pot one, use cooked lard
10g, rub the bottom of the pot, then place lettuce leaves in it, pour high-quality soup, and boil over medium heat;7. Add the fried meat balls, add salt, chicken powder , sugar,, scallion ginger, and cook over medium heat for about 40 minutes;
—Ingredients Pork (fat 40%, lean 60%), lotus root, scallions, ginger, egg whites, salt,, pepper, chicken powder,green vegetables. Method Steps
1. Cut the pork into small pieces, and chop the fat into coarse pieces;
2. Peel and chop the lotus root;
Wash scallions and ginger and soak in water;
3. Add the chopped pork, lotus root, egg whites, scallion ginger water, salt,, and pepper and knead into a meat paste;
4. Place a pot of boiling water, and use
cabbageleaves to line the bottom, put the meat paste into the pot to form large balls;
5. Add a little salt and, and cook over low heat for about 1 hour, then add green vegetables and chicken powder to adjust the flavor.
—Ingredients North tofu
, shrimp paste, meat filling,
wood ear mushrooms
eggs, salt,
MSG, white pepper, green potato starch.Method Steps，1. Soak the tofu for 5 minutes, and squeeze out the water, then chop and mix with 500g of tofu and 75g of shrimp paste and 75g of meat filling;2. Add cilantro
leaves, wood ear mushrooms, and stir in salt, white pepper, MSG, and egg.
3. In a pot, add a little water, and use a spoon to spread a little potato starch water, and shape the tofu into balls. When the water temperature reaches 40 degrees, put it in the pot;4. Cook over low heat until it solidifies, and then cook over low heat for 5 minutes. After removing, add MSG, white pepper, and salt, and sprinkle with scallions and cilantro. 5 minutes, squeeze out excess water, then chop finely.
Add chopped cilantro, chopped wood ear mushrooms, and season with salt, pepper, white sugar, cornstarch, and egg. Mix well until a dough forms.
Place balls of the tofu mixture into boiling water. Coat your hands with a little cornstarch water and form the mixture into balls.
Cook over low heat until the balls are firm, then remove from heat and simmer for another 5 minutes. Season with MSG, pepper, and salt, and garnish with chopped scallions and cilantro.
