The practice of the Huaiyang Lion Head


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[Lion Head \”is Huaiyang, Yangzhou and other places in Jiangsu A traditional vegetable in the cuisine. It is said that the original name of sunflower chopped meat and sunflower meatballs was later renamed the lion head. According to different seasons, the lion head is 60 % lean meat, 40 % fat or thin 7 fat 3, plus onion , Ginger, eggs and other ingredients are chopped into meat, making meatballs with fists, fat but not greasy.

The cooking of the lion head and a dish is very heavy. After the production is made, it is fat but not greasy, and the entrance is melted. Yangzhou lion head has three cooking methods: clear stew, steaming, and braised burn.
I use the method of stewing to cook, or it can be called [Stew Lion Head]. The reason why I named [Huaiyang Lion Head] was based on the characteristics of Huaiyang cuisine.
Huaiyang cuisine pays attention to fresh selection; fine workmanship; light taste;
This dish I chose peeled pork belly, because it is summer, so the fat and lean ratio takes fat 3 thin and 7; the workmanship takes fine cut and chop, first cut into meat grains — slightly chopped — finally smashed with the back of the knife, and then seasoned- -Loles-into the pot — 煨-.
The lion head cooked with a thin and rough method, the taste is soft and tender, and the entrance is melted; The taste of the lion head becomes very strong. Q is full of strength.
In this way, I named this delicately cooked delicious lion head, named [Huaiyang Lion Head]! \”

[ 123] The details of the ingredients

Main ingredients



  • Shrimp Skin 100g [100g [100g 123]
  • Auxiliary materials

Laver last

A moderate amount
Coriander last

    A moderate amount

  • ingredients

cooking wine

A moderate amount





    123] Pepper

  • A moderate amount
  • Chicken powder

  • A moderate amount Ginger
  • A moderate amount

  • salt A moderate amount
  • Sugar A moderate amount
  • MSG A moderate amount
  • starch 20g
  • [ 123]

  • Salted fresh flavor

  • 煨 craft
  • A few hours of time

Ordinary difficulty

  • The practice of Huaiyang Lion Head



  • Main ingredients: 500g of pork, 100g shrimp skin. With some shrimp skin, one is fresh, and the other is calcium supplement.

  • 2

  • Small ingredients: coriander, laver.

  • 3

  • Seasoning: cooking wine, pepper, chicken powder, ginger, salt, sugar, monosodium glutamate, starch 20g [123 123 [123 ]


  • Put the pork and shrimp skin together into the filling, put it in a bowl for later use.

  • 【苏菜】--淮扬狮子头的做法步骤:4


  • Add cooking wine, pepper, chicken powder, ginger, salt, and sugar, add starch.

  • 【苏菜】--淮扬狮子头的做法步骤:5


  • According to the water content of the meat, you can add a small amount of water and mix it well.

  • 【苏菜】--淮扬狮子头的做法步骤:6


  • Then repeat the filling to remove the air in the filling. Tuancheng had four \”lion heads\”.

  • 【苏菜】--淮扬狮子头的做法步骤:7


  • Add water to the pot, burn to about 90 °, put the \”lion head\” raw blanks.

  • 【苏菜】--淮扬狮子头的做法步骤:8


  • After boiling, use a small fire for about 40 minutes. (I use Adi pressure cooker, you can automatically complete the meat key)

  • 【苏菜】--淮扬狮子头的做法步骤:9

    Add an appropriate amount of salt and MSG to the soup.

  • 【苏菜】--淮扬狮子头的做法步骤:10

    Put the coriander and laver in the soup bowl.

  • 【苏菜】--淮扬狮子头的做法步骤:11

    Intertured into the \”Lion Head\”, poured into the original soup to form.

  • 【苏菜】--淮扬狮子头的做法步骤:12小窍门

    1、一般的概念:’丸子’个头小, ‘Lion head’ is big;

    2.But the \”Sixi Maruzi\” and ‘Lion Head’ of the wedding banquet are basically the same;

    3. The south is called ‘Lion Head’, and the north is used to \”Maruko\”;

  • , Steamed, 汆, stew; you can also burn and coke red after frying; you can pour juice after steaming; the cooking method changes a lot.

5. Some names are taken according to the cooking method: such as dried fried balls, steamed balls, slipballs, braised lion heads, stewed lion heads, 汆 [[, etc.;

: Such as crab powder lion head, egg yolk lion head, beef balls, lamb balls, pork balls, tofu balls, fish meatballs, etc.;


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