How to make the most delicious lion head
As one of the famous traditional Chinese dishes, lion head is deeply loved for its tenderness, juiciness and rich taste. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce you to the preparation method of lion head in detail, and attach structured data to help you easily master this delicious dish.
1. The origin and characteristics of the lion head
Lion head originated in Yangzhou, Jiangsu and belongs to Huaiyang cuisine. Its name comes from the fact that it is shaped like a lion's head, but is actually a meatball-type dish with pork as the main ingredient. The characteristic of lion head is that the meat is tender and melts in your mouth, and the soup is rich, suitable for eating with rice or steamed buns.
2. Steps to make a lion head
1.Material selection: Choose pork belly with alternating fat and thin. The ratio of fat to thin is 3:7.
2.mince meat: Hand-minced meat has a better taste than machine-minced meat. The minced meat is minced finely but has a grainy texture.
3.seasoning: Add onion and ginger water, cooking wine, salt, light soy sauce, eggs and other seasonings, and stir evenly.
4.Stir: Stir the meat filling clockwise until thickened.
5.forming: Roll the meat filling into evenly sized meatballs and flatten slightly.
6.cooking: You can choose braised, steamed or stewed.
3. Key techniques for making lion heads
1.Fat to thin ratio: Too much fat meat will make it greasy, and too much lean meat will make it taste bad. 3:7 is the optimal ratio.
2.Stir vigorously: Stir until the meat filling is thick and elastic, so that the lion head will be firm and not loose.
3.Fire control: When braised, use high heat to set the shape first, then simmer slowly over low heat to keep the meat fresh and tender.
4. Hot topics related to lion heads on the Internet in the past 10 days
| hot topics | Discussion popularity | Main point |
|---|---|---|
| Fat and thin ratio of lion head | high | Most netizens recommend a fat-to-thin ratio of 3:7 |
| Lion's Head Ingredient Innovation | middle | Add water chestnuts, mushrooms, etc. to increase the taste |
| How to cook lion head | high | Braised in braised sauce is the most popular, steamed is healthier |
| Lion head regional differences | Low | Practices vary slightly from place to place |
5. The best match for lion head
1.side dishes: Green leafy vegetables such as cabbage and green vegetables can relieve fatigue.
2.staple food: Rice, steamed buns or noodles are all good choices.
3.soup: Pair with clear soup or stock to enhance the overall flavor.
6. The improved version of the lion head recommended by netizens
1.horseshoe lion head: Add chopped water chestnuts to add a crispy texture.
2.Shiitake Mushroom Lion Head: Add minced shiitake mushrooms to enhance the umami flavor.
3.Seafood lion head: Add shrimp or scallops to make it more upscale.
7. Frequently Asked Questions about Lion Head Making
| question | Solution |
|---|---|
| lion head spread out | The meat filling is not stirred vigorously enough, or the heat is too high when adding it to the pot. |
| Tastes too bad | The proportion of lean meat is too high or the cooking time is too long |
| The taste is too bland | Seasoning is not enough, add more salt or light soy sauce |
| Heavy greasy feeling | Too much fat or too much oil |
8. Conclusion
As a classic home-cooked dish, the production process of lion's head is very particular, but as long as you master the ratio of fat to thin, mixing skills and heat control, you can make delicious lion's head. I hope the detailed introduction and structured data in this article can help you easily master the preparation method of this dish and serve it as a delicious dish to your family and friends.
Final reminder: When making lion head, you can adjust the ingredients and seasonings appropriately according to your personal taste to create your own unique flavor. Happy cooking!
check the details
check the details
en
