Red burning lion head
By VicentaLakin
Lionheads are also a kind of croquettes. “Lion Head”, or “Big Cuttings” in the State of Jan, or “Big Meatball” or “Four Herpes” in the North. The red-burned lion's head, the salty, the fragrance of the sauce, the colour of the yellow, and the fragrance of the fragrance, are the axioms of the feast, and the feast shall be delicious. Mid-Autumn's here. Want to go home and do it? Food: Pentafa, 750, 150, 80, salt, 25, raw, 15, water starch. Ginger 10 grams, onion 10 grams, egg clean one. One of the eight corners, a few cinnamon peels and two fragrances。
Recipe Recommendations
- pork belly 750 grams
- lotus root 150 grams
- cornflour 15 grams
- qingshui 80 grams
- salt 2 grams
- Jiang 10 grams
- onion 10 grams
- egg white one
- soy sauce 10 grams
- soy sauce 15 grams
- octagonal one
- cinnamon appropriate amount
- geranyl 2 tablets
- water starch appropriate amount
- salty and fresh
- burn
- an hour
- ordinary
Steps for Red burning lion head
1
Food。
2
Separate the fatty, cut the small particles。
3
After cutting the grain, you can chop it up a few more times. Ginger and onion are cut off。
4
Slice the pelvis and chop it with a knife。
5
Add 15 grams of raw, 10 grams of old, 15 grams of raw powder, 1 egg purifier with mixed water。
6
Smuggle, grab the meat, squeeze it out of the tiger's mouth, shake it around the palms。
7
Blow the meatball oil pan to the outer twilight。
8
Put on onions, guacamole, fragrance leaves, eight horns in the pot。
9
Add meatballs. 10 grams old, 10 grams raw, clean water or high soup past round. After burning, the fire slowly boils for 15 minutes。
10
The pills are loaded out. Take a proper amount of starch into the pot。
11
Just put it on the balls。Red burning lion head Make Tips
1. Cut the meat before mincing it; this makes it easier to mince, and the texture is better than using a machine.
2. You can also use water chestnuts or Chinese yam instead of lotus root.
3. Adding water makes the meatballs more tender. If you have mastered the technique of stirring the mixture until it becomes sticky, you can add even more water.
4. When frying the meatballs, you can push them along the edge of the pot with a spatula once they are in. I used a fryer with a mesh basket, which is more convenient.
5. Use less salt in the meat, as soy sauce will be added after frying.
6. If you dislike ginger or scallions, you can add ginger-scallion water instead. Do not use scallion greens as they burn easily.
7. Slow-cooking in a clay pot makes it even more delicious. When stewing in a clay pot, you can place ginger slices and seasonings at the bottom.