淮扬菜之所以可以成为国宴菜，就在于它的制作工艺精细，口味天然。而国宴菜的名角之一就是“扬州狮子头”。之所以称为“狮子头”就因为这个菜形态丰满，犹如雄狮之首。扬州人做狮子头一般选用肋条五花肉，肥瘦各半。现代人讲究健康饮食，把肥肉和瘦肉的比例变成四六开或三七切开。我现在大都选用梅头肉来做狮子头，省去了去皮的麻烦。扬州狮子头之所以不同于一般的肉丸子就在于它主要是切出来的。扬州狮子头从烹制方法可以分为：清炖狮子头，清蒸狮子头或红烧狮子头。不管是哪一种做法，最后所要达到的味觉感受都应该是“清而不淡，肥而不腻”，这才是扬州狮子头的独特之处。扬州人一般都会用清炖狮子头来宴客，而红烧狮子头主要是家常的一种吃法。出国至今已有二十余年，一直都在沿用妈妈做清炖狮子头的方法，每每吃上连“香蕉人”的儿子都赞不绝口。
材料：
500克梅头肉，5颗小青菜，25克虾米，3根葱，一块生姜，2小匙盐，1小匙糖，1小匙鸡粉，1大匙料酒，4颗干贝，2张腐皮，枸杞适量。
The reason why Huaiyang cuisine can become a state banquet dish lies in its fine production process and natural taste.
One of the famous characters of the state banquet dish is "Yangzhou Lion's Head". The reason why it is called "lion head" is because this dish is plump in shape, like the head of a male lion. Yangzhou people generally use pork belly to make lion head, which is half fat and thin. Modern people pay attention to healthy diet, and change the ratio of fat to lean meat into forty-six or thirty-seven cuts. Now I mostly use butt pork meat to make lion heads, which saves the trouble of peeling.
The reason why Yangzhou lion head is different from ordinary meatballs is that it is mainly cut out. Yangzhou lion head can be divided into: stewed lion head, steamed lion head or braised lion head. No matter which method is used, the final taste should be "clear but not bland, fat but not greasy", which is the uniqueness of Yangzhou lion head. Yangzhou people generally use stewed lion heads to entertain guests, and braised lion heads is mainly a home-cooked way to eat.
It has been more than 20 years since I went abroad, and I have always used the method of my mother to make lion head stew. Every time I eat it, even the son of the "banana man" is full of praise.
Material:
500g butt pork meat, 5 small greens, 25g dried shrimp, 3 shallots, 1 piece ginger, 2 tsp salt, 1 tsp sugar, 1 tsp chicken powder, 1 tbsp cooking wine, 4 scallops, 2 sheets of bean curd The skin, the amount of wolfberry.
#肉圆#狮子头#MEATBALLS