Red burning lion head
By VicentaLakin
The red-burned lion head used to be good with the baby's favorite. Let's take a look at the legend of red-burning lion heads. The legend is “Lionhead”, which in Yanzhou's words is big meat, and in the north, it's called “Big Meatball” or “Four Herpes”. It is said that its “future ancestors” are “jumpballs” as documented in the food books of the north and south. As the Emperor went south along the Grand Canal, he had a deep attachment to the four great places of fame: Mount Wansong, Yangzhou; the money field; the ivory forest; and the sunflower. When I returned to the palace, the chef was ordered to cook with this view, so the four dishes of squirrel cinnamon, cash shrimp cakes, sprouts and sunflower chops. When he came to Tang Dynasty and saw the dish "The Sunflower Crack" coming up, the giant meat pack was made with a beautiful heart like a lion's head. "Lion Head" has been added since the time of the attack. Since it was the first to come from Yangzhou, it is clear where the red-burned lion head is, it's Jiangsuyan. Know what he's up to. Let's have a taste。
Recipe Recommendations
- meat 400g
- water chestnut 80g
- soy sauce 5 scoops
- sugar 1 spoon
- octagonal the 2
- salt 2 tablespoons
- starch 5 scoops
- sesame oil 1 spoon
- onion 1
- Jiang 1 block
Steps for Red burning lion head
1
The pork is cut into small pieces and mixed in a dry glass of a nine-sun
2
Put the meat in the container and add the tatters, the ginger onions, the raw, the salt, the spices
3
Make a big meatball out of the mixed meat
4
Two eggs were mixed into an appropriate amount of starch in a paste, three spoons of raw smoke, one spoon of salt and one spoon of sugar into juice。
5
The meatballs are packed with eggs and starch6
Hot oil (slightly more) in the pan, hot oil in the balls blown up to the surface of the gold and yellow surface to extract the controlled dry oil
7
Put the meatballs in the bowl, pour the well-made juice into the meatballs, soak the ginger, eight horns, and boil the water for 20 minutes。
8
In another pot, wash-to-screech little oils into hot water with a small amount of oil and salt curds to put the oil on the side of the plate, steamed pills in the middle of the tarp, removed onions of gingers, poured meatball juice into the pot with an appropriate amount of water starch to produce thick gravy, poured on the balls with delicious red-burned lion heads, tasted like no friends, and snuffed the baby。Red burning lion head Make Tips
1. Meat is not too dry or too thin, tastes too dry and too rare to maintain shape. 2. Because of repeated salting, the quantity of salt is controlled according to its own taste. 3. The fire steamed in the pot for 20 minutes。