Steamed lion's head
By VicentaLakin
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Steamed lion's head
1
raw materials.
2
Soak the fungus and shred it.
3
Break the broccoli, soak it in salt water for 10 minutes, and wash it. Shred tofu skin and cut ham into diamond-shaped pieces.
4
Blanch the tofu skin in water and remove it for later use.
5
Blanch broccoli in water and remove it for later use. Slice bamboo shoots and blanch them in water and remove them
6
Add spring onions, ginger, and bamboo shoots to the meat paste, and chop them together into meat paste. If you like something smoother, use the cooking machine to make meat paste.
7
Add a little five teaspoons of salt to the chopped meat paste, light soy sauce, and pepper stir vigorously.
8
Add egg white, starch, and cooking oil, and continue to stir until white and delicate minced meat.
9
Take one-third of the meat paste and beat it repeatedly with both hands into a smooth meat ball.
10
Boil water in the pot, and blanch under the lion's head into the pot to shape.
11
Spread tofu skins and shredded fungus in a casserole or stew cup.
12
Put in the lion's head, arrange the ham, add in the stock, and sprinkle with half a teaspoon of salt.
13
Put rice on the lower layer and steam it.
14
Put the lion's head on the upper floor. Steam for 45-50 minutes.
15
Decorate the steamed lion's head with blanched broccoli.
16
The steamed food is super delicious, three lion heads for three people.