红烧狮子头

2024-05-06 06:03:12 659

红烧狮子头
红烧狮子头过去搭配好吃不腻,嘟嘟宝贝的最爱。一起来看看红烧狮子头的传说吧!传说“狮子头”,用扬州话说即是大斩肉,北方话叫“大肉丸子”或“四喜丸子”。据说它的“远祖”是南北朝《食经》上所记载的“跳丸炙”。隋炀帝沿大运河南下时,对扬州万松山、金钱墩、象牙林、葵花岗四大名景十分留恋。 回宫后,命御厨以这四景为题做菜,于是松鼠桂鱼、金钱虾饼、象芽鸡条和葵花斩肉这四道菜。到唐代,郇国公韦陟看到“葵花斩肉”这道菜端上来时,那巨大的肉团子做成的葵花心精美绝伦,有如雄狮之头。便将葵花斩肉改名为‘狮子头’。”一呼百诺,从此扬州就添了“狮子头”这道名菜。 既然是最早发源于扬州,那么红烧狮子头是哪个地方的菜就很明了了,就是江苏扬州菜。知道了他的由来接下来就一起品尝美味吧。

Details of ingredients

  • 肉馅400g
  • 荸荠80g
  • 生抽5勺
  • 1匙
  • 八角2颗
  • 2勺
  • 淀粉5勺
  • 香油1匙
  • 1颗
  • 1块

Technique

  • 难度初级
  • 工艺
  • 口味原味
  • 时间三刻钟

Steps to make 红烧狮子头

  • 1.猪肉切成小块放入九阳料理机干磨杯中搅成肉馅,荸荠末,葱姜切末备用
  • 2.把肉馅放入容器中,加入荸荠末,葱姜末,生抽,盐,香油搅拌均匀
  • 3.把搅拌好的肉馅搓成大肉丸
  • 4.2个鸡蛋加入适量淀粉搅拌成糊状,容器中倒入3勺生抽,1勺盐,1匙糖调成汁。
  • 5.让肉丸裹满鸡蛋和淀粉混合液,
  • 6.锅中热油(稍多),油热放入丸子炸至表面金黄外表变硬捞出控干油分
  • 7.将肉丸放入大碗中,将调好的汁倒入肉丸,撒适量葱姜,八角,水开上锅蒸二十分钟。
  • 8.另起锅,将洗净对半切开的小油菜放入热水中加少许油和盐焯熟将油菜摆于盘边,蒸好的丸子放在油菜中间,去掉葱姜丝,将蒸肉丸的汁倒入锅中,加入适量水淀粉收成浓稠的芡汁,浇在丸子上,美味的红烧狮子头,好吃到没朋友,嘟嘟宝贝一口气吃了两口半。
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