Clean up the lion's head
By VicentaLakin
“Lion Head”, also known as the Sunflower Bite, sounds like a very hectic feeling. A lion's head is made by choosing the top five flowers (the proportion of which varies slightly from season to season), separating the fat meat, cutting it down and adding the foods of the time, such as horseshoes, winter rolls, mushrooms, crab powder, etc., stifling and forming, and then cooking. There are two types of lion-head practice: stew and red burning. The former is soft, fat and not tired, and the soup is beautiful. The latter is oily and savory. Personally, I prefer to clean up. I think that this approach, which would first preserve the most natural raw taste of food, would not allow us to ingestion too much oil and salt, and, more importantly, the taste of it would be less and less, giving me a sense of “change without change”. In addition, the fact that the lion's head is round and round is consistent with our traditional custom of family reunification at every festival. Such a dish, whether it's a small meal table or a table for everyone at the festival, will be a classic dish。
Recipe Recommendations
- pork belly 500G
- horseshoe
- Jiang a small piece
- shallots 2 small roots
- eggs of 2
- cabbage appropriate amount
- vegetable leaves a number of
- cooking wine 15ML
- salt appropriate amount
- qingshui
- cornflour a tablespoon
- sesame oil few drops of
Steps for Clean up the lion's head
1
Five flowers to wash and freeze in the fridge
2
After approximately 30 minutes, the thawing to the hard bouquets is removed, and when the skin is removed, the fat meat is sliced separately
3
Cut into little strips
4
Finally cut to Ding
5
The meat is not cut too small, it's the size of the pomegranate seed
6
Cut down the cutter a little bit, put it in the container, and prepare ginger and horse hoof
7
And when the ginger goes to the skin, cut it and add it to the flesh
8
(b) Equation of eggs from two eggs, placed in a basin, evenly mixed
9
Add wine and salt and mix them evenly
10
A small number of times are added to the water, each time until the last has been fully absorbed
11
(b) Continue to mix quickly in one direction until the flesh is soared
12
(b) Slicing small particles after a hoove is crushed
13
Join the mixed lull and keep it even
14
Add onions and continue to mix evenly and provide backup
15
The electric cooker is filled with a proper amount of open water and selects the “temperature function”. The powder is added to a small amount of clean water and mixed to the full melting of the powder
16
Prepare some more leaves and wash the spare. The cabbage can be arranged
17
Put some powdered water on both hands, then take an appropriate amount of meat and fall back and forth several times between hands. If it gets hot in the front, it should be easy to form a group and not stick to the hand
18
I'll put the fine meat in the electric cooker
19
(b) The number of hulls in turn, depending on the size of the electric cooker
20
(a) Adapting the electric cooker to the “cooking mode” where it is boiled until it boils, so that the surface is free of foam and adequate salt is added
21
(b) Cover the ready leaves lightly with the meat round and turn them into a "heating mode" for one night
22
The next morning, when the electric cooker is opened, you can see that the leaves have turned yellow, and the leaves are taken out
23
Take a proper amount of soup from the lion's head (and also high soup) and boil it with its own taste, and put it into a small vegetable heart, with a little stubble and a little soy sauce。