Glutinous rice assorted lion head
By AdaHeller
Everyone is no stranger to lion heads ~~~ There are many ways to make lion heads and eat them, and the flavors are also varied. I am making glutinous rice assorted lion heads today. The reason for doing this is that I don't want to eat only the lion heads with greasy meat flavor. glutinous rice is a very sticky thing to begin with. Coupled with other ingredients, the original lion heads will be more chewy and easier to aftertaste. Let's take a look at my glutinous rice assorted braised lion heads. Let's take a look at my glutinous rice assorted braised lion heads ~~~~
Recipe Recommendations
- pork belly moderate
- eggs one
- glutinous rice the three
- red bean two
- pea two
- carrots a
- Flammulina velutipes a small handful
- dried mushrooms two large
- shrimp of 20
- chicken essence two spoonfuls
- cooking wine two spoonfuls
- geranyl two pieces
- octagonal one
- dried chili three
- salty and fresh
- burn
- an hour
- ordinary
Steps for Glutinous rice assorted lion head
1
Prepare ingredients. Pork belly, glutinous rice, red beans, peas, carrot, mushroom, dried mushrooms, shrimp, eggs.
2
Chop carrots, shrimp, mushroom mushrooms, and soaked dried mushrooms into small pieces.
3
Mix the chopped pieces with the glutinous rice, red beans, and peas that have been soaked all night.
4
Add salty salt, chicken essence, white sugar, cooking wine, 1 spoonful each of oil consumption, soy sauce, and 1 spoonful of pepper water to steam the mixed glutinous rice for an hour and a half. If steamed for two hours, the rice will become more glutinous and fragrant.
5
Chop the meat filling well, never chop the ginger and onions together with the meat filling, and use an egg separator to separate the yellow and egg liquid.
6
Stir together one spoonful of egg liquid, salty salt, chicken essence, twenty-three spices, oil consumption, cooking wine, and granulated sugar, one spoonful each of light soy sauce, soy sauce, and two handfuls of dry starch until the meat is tough.
7
Steam the glutinous rice jambalaya for an hour and a half and let it cool.
8
Use disposable gloves to divide the assorted rice into evenly distributed rice balls.
9
Wrap it with live meat filling. If you find it sticky, you can rub some vegetable oil on your gloves.
10
Pour into the pan and fry until golden brown and leave the pan.
11
Put water in the pan, add a spoonful of soy sauce, soy sauce, chicken essence, salty salt, oil consumption, cooking wine, twenty-three spices, white sugar, three dried peppers, cut green onions, sliced ginger, one fragrant leaf, and one star anise. Put them together in the pan and cook.
12
Put in the fried lion's head meatballs when the water is half-boiled and cook over low heat for half an hour.
13
Take half an hour out of the pan, place it on a plate, and add some soup.
14
Bring the water to the boil and steam for 10 minutes and leave the pan.
15
Pour out the soup from which the lion's head was cooked just now to thicken it, then add a small spoon of soy sauce, soy sauce, and vinegar and serve out of the pan.
16
Pour the sauce on the steamed lion's head, sprinkle with shredded shallot, and it's ready.
17
Isn't it delicious?
18
Let's try it, everyone.
19
Isn't the inside of the lion's head very waxy and rotten, huh?Glutinous rice assorted lion head Make Tips
I am used to eating lion's head that is all meat. This kind of glutinous rice mixed braised lion's head will give you a different taste. I hope it will become a new dish on your New Year table.