Winter is a good season for tonic supplements. Eating some yam before tonic in winter is more conducive to the absorption of supplements. Yam is a medicine for replenishing the middle and replenishing the spleen and stomach. It has the effect of replenishing the spleen and stomach. It is especially suitable for people with weak spleen and stomach to eat before tonic. Yams, also known as Huaishan, are known as "Food of Immortals". Yam contains a large amount of protein, various vitamins, beneficial trace elements and carbohydrates. It can regulate the human immune system and enhance human immunity. Eating more yam has the functions of "improving ears and improving eyesight" and "preventing hunger and prolonging the year", which is very beneficial to human health. It is also rumored among the people that yam has significant effects on regulating physiological abilities, weakening physique after illness, nursing women after childbirth, and strengthening children's physique. The effect is therefore called "food medicine".
Lion Head is a traditional dish in Huaiyang cuisine in Yangzhou and other places in China, Jiangsu Province. It has been widely rumored for more than 100 years that it has the characteristics of snow-white color, tender meat quality, fragrant and mellow taste, and suitable for all seasons. It can be steamed or braised, fat but not greasy. Yangzhou Lion Head has three cooking methods: stewed, steamed and braised. Personally, I prefer clear stewed. Yams are added to the lion's head to make it taste fresher, have higher nutrition, and are more suitable for healthy consumption in winter.
Stewed Chinese yam lion head
Recipe Recommendations
Steps for Stewed Chinese yam lion head
1
Chop the skinless pork hind legs into fillings. Add egg salt, monosodium glutamate, sesame oil, pepper powder, cooking wine and stir well.
2
Stir in one direction until strong, then add starch and stir well.
3
Peel the yam and smash it with a knife.
4
Chop the chopped yams into pieces.
5
Add shredded yams to the stir-stirring meat.
6
Stir well.
7
Pour water into the pan, add onions, ginger and star anise to boil.
8
Make the mixed meat paste into large meatballs.
9
Add the lion's heads one by one and bring to a boil over high heat. Reduce heat and simmer for 1 hour.
10
Pick and wash the rapeseed.
11
Blanch the rapeseed into the pan.
12
Add monosodium glutamate, salt and sesame oil to taste.Stewed Chinese yam lion head Make Tips
When beating the meat filling, stir in one direction. The yams are not easy to chop and are too shredded so that the taste is better.