lion head
Although the authentic traditional method is troublesome, it does not add starch, chicken essence, or monosodium glutamate. It is oil-free. It tastes crispy and not greasy. It has a pure salty and fresh meat flavor. I still want to eat one after eating one
Recipe Recommendations
- sea cucumber art. 2
- Green shrimp several
- horseshoe of 3
- onion appropriate amount
- Jiang appropriate amount
- Chinese cabbage few slices
- salt appropriate amount
- yellow wine appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for lion head
1
Wash all ingredients and prepare onion and ginger water first.
2
Then there is meat cutting, which is crucial. The proportion of fat and lean is 30%-40%. It is too thin to taste good, and the meat will die. Cut fat and lean meats separately. Don't chop fat meat. Cut lean meat into fine pieces and chop it a few times. Sea cucumber, shrimp, and water chestnut are also cut into small pieces and should not be too crushed. The shrimp should be removed from the shrimp line and washed after cutting to remove the fishy smell and make the color beautiful. Cut the hooves last, otherwise they will easily oxidize and turn yellow.
3
Find a larger container, put all the fillings in it, add rice wine, salt, onion and ginger water, and beat repeatedly until strong. Because there are no starch, bread crumbs, ground meat, or seafood, the meat filling is weak and needs to be beaten repeatedly to make it gelatinous. Add the onion and ginger water a little. Add too much at once and the meat will twist.
4
Now you have three options: 1, braise after frying, 2, steam, 3, and stew. I cooked it this time. Spread cabbage cakes at the bottom of the casserole, add boiling water to boil, change to medium heat, carefully add meatballs one by one, and add appropriate amount of onion, ginger and yellow wine to the soup. Then seal the cabbage leaves on top and simmer slowly over low heat for at least an hour.lion head Make Tips
① The onion and ginger water should be prepared first to give full play to the flavor ② The meat cutting strategy: Now apply a dense cross knife on one side, beat it in reverse, and then just cut everything casually. ③ Add the onion and ginger water a little bit, too much at a time, the meat will twist.④ If you cook too much, the meatballs will fall apart when stacked. You can cook it in a frying pan to shape, and then put it in a casserole ④ to fry the meatballs, you can dip your hands in starch and water to make the meatballs, so that the shrimps and sea cucumbers are not easy to fry, and the starch can be blended with the fat meat to fry a crisp shell.