braised lion head
By TyreekRunte
I remember that when I was a child, I especially liked to eat braised lion heads. Every time I went to the wedding banquet with adults, what I looked forward to most was the steaming, big and fragrant lion heads. Slowly, I grew up and always attended various wedding banquets, but no matter what restaurant I went to, I couldn't taste the taste of my childhood. I always felt that the lion's head was not fragrant, but greasy! Since people don't like to eat outside, it's better to make them at home. Today is the Double Ninth Festival and I returned to my parents early in the morning. I can cook something delicious for my parents to relax and fulfill their filial piety. This lion's head is an improved method. It doesn't use much oil. The crispy lotus roots just sweep away the greasy meat from the meat filling, adding a refreshing feeling and being very good for the meal.
Recipe Recommendations
- pork stuffing 400 grams
- fresh lotus root 250 grams
- mushrooms 250 grams
- starch 80 grams
- boiled rice 0.5 bowl
- onion 1 piece
- Jiang 5 pieces
- garlic 4-merous
- pakchoi 400 grams
- cooking wine 2 tablespoons
- soy sauce 2 tablespoons
- salt 2.5 material spoon
- spiced powder 1.5 material spoon
- white pepper 1 scoop
- sesame oil 1 tablespoon
- rock sugar 3 capsules
- salty and fresh
- other
- an hour
- ordinary
Steps for braised lion head
1
Blanch mushrooms with boiling water for 5 minutes and then chop them. Wash lotus roots and chop them for later use.
2
Chop the onions and ginger together with the meat filling.
3
Add five-spice powder, soy sauce, salt, cooking wine, peanut oil, and sesame oil to the chopped meat. Stir well clockwise.
4
Add the rice, lotus root, and mushrooms, and stir in the original direction.
5
Finally, add flour and a small amount of warm water (my water is very, very warm, if it is too hot, the starch will be cooked)
6
Stir the meat filling vigorously clockwise and tighten.
7
Put the oil in the pan and cook until it is 80% hot. Turn down the heat and make the meat filling into a large round ball with your hands. How about it? Let's do it, right? Hah!
8
Fry until golden on both sides. You don't need to put a lot of oil in it. You can fry it on both sides to shape the outer layer of the meatballs.
9
Eight large meatballs were out of the pot and placed aside for later use.
10
Leave a small amount of oil in the pan, add chopped green onion soy sauce and saute until fragrant, add pakchoi and stir fry.
11
Place the meatballs on the cabbage and grade them well.
12
Add hot water, rock sugar, garlic cloves, and pepper. Cook over low heat for 20 minutes.
13
Add a little MSG to taste before taking out of the pan, sprinkle with cooked sesame seeds and chives. I originally wanted to take photos of the internal structure, but then I was afraid that I couldn't grab it and quickly greeted them to eat, but I didn't take photos. haha.braised lion head Make Tips
1. Chopping the onions and ginger together with the meat filling will help the meat filling absorb the taste of the onions and ginger and make it easier to remove the fishy smell. 2. The lion's head I made is filled with rice, or steamed buns or bean dregs can also be added to make the lion's head taste softer. The reason why I didn't choose flour is that the flour is sticky and does not taste good. 3. Adding starch can make the meat paste stick well and avoid spreading out during the frying process. 4. Use low heat when cooking meatballs to prevent them from rotting during the cooking process.