In a distant place, there is a paradise known as the "Book Hometown" and "Tea Hometown" and praised by the outside world as "the most beautiful village in China." The mountains there, the water there, the flowers there, the grass there, the people there, and the love there are all so memorable.
There, there is a village in the mountains, and there is a mountain behind the village. The mountains are shaded by ancient trees; there is water next to the village, which leans against the home, and the clear river flows across the sky. There are white walls and black tiles, the stream is slow, and the clouds and mist surround it, reflecting it. Ancient villages with small bridges and flowing water, paintings of green mountains and beautiful rivers, scenic spots of Taoyuan, and villages in paintings. It is a beautiful picture of the south of the Yangtze River where man and man are united.
In my picturesque hometown surrounded by mountains and rivers, I spent the happiest period of my life; on the path in the fields, I left countless footprints of growth; in the kitchen with curling smoke, my parents cooked me countless delicacies.
Lion's head is a very home-cooked dish. There are many different methods and different tastes. In my hometown, there is also its unique method, and it is generally used for steaming. It is truly nutritious and healthy, original and delicious.
Steamed lion's head
By BradyHuels
Recipe Recommendations
- pork belly 500 grams
- lotus root half-section
- onion 3 pieces
- Jiang 3 tablets
- water starch a little
- salt 2 teaspoons
- cooking wine 2 tablespoons
- soy sauce 1/2 spoon
- white sugar 1 teaspoon
Steps for Steamed lion's head
1
Material drawings. (Pork belly, lotus root, onion, ginger)
2
Remove the fat meat and cut it into dices. Peel the lotus root and cut it into dices.
3
Cut the lean meat into small dices.
4
Chop into finer meat paste. (About 7 points of satisfaction are enough)
5
Add the chopped lotus root cubes and chop until they are basically integrated with the meat.
6
Add the diced fat.
7
Chop until the three are completely integrated.
8
Put the chopped meat paste into a deeper basin, add salt, soy sauce, cooking wine, white sugar, shredded ginger, and chopped green onion, and stir well in the same direction.
9
Slowly add starch water, stirring in the same direction while adding, continue stirring for about 5 minutes after adding.
10
Make them into meatballs the size of table tennis balls in turn.
11
After you are done, place it in a thinly oiled plate, slightly spaced apart in the middle.
12
Pour into a boiling pot and steam for about 10 minutes. (Don't dump the original soup out of the pot, sprinkle with chopped green onion and serve)Steamed lion's head Make Tips
Poetic heart phrase: 1: Cut the lotus root a little thinner when cutting, so that it is convenient to chop. 2: First chop the lean meat to a satisfactory level of 7 minutes, and then add the diced lotus root to avoid cutting all the diced lotus root into lotus root paste. 3: Add the fat meat and chop it at the end, because if you add it early, it will be chopped into oil. 4: If you don't like fat meat, you can put it a little less (I usually put as much on the meat I buy), but if you don't put it, the taste will be slightly worse. 5: Chop the shredded ginger and chopped green onion as thin as possible. If you can't cut it thin, you can also chop it a little after you cut it. (It's chopped green onion. Don't add green onion to avoid yellowing during steaming and affecting the appearance and taste.) 6: In step 9, add the prepared water starch,(ratio of 1 tablespoon starch to 4 tablespoons of water), not dry starch. Because the dry starch is melted with a little water first, it can be easier and more uniform when stirring.