Lion Head
By VicentaLakin
Lionheads are state foods and the production process is more complex. What I did was wrong, and the process was to combine the heads of the families and produce formulas that were satisfactory to their families. There are a number of preparatory work that must be done ahead of schedule, such as the removal of the skin, the removal of the shrimp, the removal of the shrimp wire and the preparation of quail eggs. Of course, you can buy ready-made meat, shrimp, canned quail eggs, and so much less. But to be good, raw materials have to be refined and some steps cannot be saved. I made a total of 29, each weighing 50 grams (excluding egg weight), of which 17 were eggs and 12 were eggs。
Recipe Recommendations
- pork shoulder meat 500 grams
- shrimp 300 grams
- water chestnut 200 grams
- tofu 200 grams
- Broken steamed buns 100 grams
- chives 8 pieces
- ginger 1 block
- starch 2 tablespoons
- eggs in 1
- pepper 1 tsp
- salt 7 grams
- sugar 4 grams
- soy sauce 1 tsp
- soy sauce 1 tsp
- oyster sauce 25g
- quail eggs of 17
- salty and fresh
- fried
- several hours
- ordinary
Steps for Lion Head
1
Five hundred grams (three cents fat and seven cents thin) of the pig's front shoulder are frozen in the fridge for two hours to remove the small grains, especially the fat, which must be small. If you're in trouble, you can buy meat. It's better to cut hands。
2
300 grams of shrimp. The prawns go to their heads (don't throw them away, put them in the fridge, use them for cooking), go to the shrimp wires and cut into small pieces, which are slightly larger than the meat pie。
3
200 grams early to cut the skin, like the size of the meat。
4
A hundred grams of buns. Cold buns go to the skin, smudge, or be replaced with bread buns。
5
Cooked broccoli eggs。
6
Cracked onions. Ginger
7
The mix of the main and the auxiliary materials was cleaned, the hands were mixed in one direction for about five minutes, divided into three more, with up-to-down falls and 30 falls each. One more minute to mix。
8
The hands were covered with cold water, divided into 50 grams of flat agents, each of which fell about 20 times to the right or the left。
9
Packed with boiled quail eggs and then slid the surface。
10
Put some more fried meat. It was also a hand-to-hand fall at the time of the blast, which was put in by the side of the pot, with a long handle and a light swing, maintaining a balance between shape and colour. Keep the little fire made。
11
Flaming lion headLion Head Make Tips
1. The meat must be removed. 2. It is better to mix it with the hand, and it is easier, faster and less powerful than with chopsticks. You can't use one-time gloves. It'll be a mess! 4. Each agent shall be subjected to as much wrestling as possible. 5. When the blast is made, move gently with a spoon to keep the shape round even with the colour of the finished product