Where is the braised lion head?

summary

With the improvement of people's living standards, the dishes on the new year's table are more and more abundant. You can also order a meal in a hotel and eat it at home. No matter what kind of dishes, you can eat it. Braised lion's head is one of the most common and longest dishes on our table. It looks very similar to Sixi meatballs, In fact, we can put them into the same category, but after eating so much, we still don't know the origin and source of it, or which of the southern cuisines it belongs to?

Where is the braised lion head?

Braised lion head has a long history. It can be eaten by the ancient officials and nobles. According to the records in the book of food, it was first called tiaowuanzhi. Later, it was called sunflower chop meat in the Tang Dynasty. Because it looks like lion head, people simply changed its name to "lion head".

Braised lion's head belongs to Huaiyang cuisine, which is the highlight of Fujian cuisine. It has a strong hometown flavor. With the progress of living standards, southern dishes such as braised lion's head can also appear on the dinner table of northern families anytime and anywhere, which brings us great gospel.

We can also learn to make this dish at home by ourselves. First, prepare the materials, such as pork, onion, ginger, cornmeal and eggs. When the oil and soy sauce are ready, chop the pork, put in the egg, onion, ginger and other materials, make the shape of the ball by hand, deep fry it in high heat until golden, drain the oil, and boil it in low heat until it tastes good.

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It's almost the Spring Festival. If you make this delicious stewed lion head for your relatives, you can not only enjoy the temptation of delicious food, but also enjoy the strong family affection. I hope you all like this dish.