Chicken soup vegetarian lion head
By VicentaLakin
Recipe Recommendations
- tofu
- Hericium erinaceus
- horseshoe
- Apple a
- bean sprouts small handful
- rape few
- salt 2 and a half scoops
- pepper 1 scoop
- chicken powder 1 scoop
- sugar 1 scoop
- chicken essence 2 tablespoons
- milk 1 small cup
- water 2 bowls
- milk fragrance
- stewed
- half an hour
- simple
Steps for Chicken soup vegetarian lion head
1
Prepare the ingredients.
2
Grind tofu several times with the back of the knife and grind it into mud for later use.
3
Cut the Hericium erinaceus as thin as possible into a paste shape, and cut the water chestnut into small diced pieces.
4
Put into the basin at the ratio of 60% Hericium erinaceus (95g), 15% tofu (65g) and 25% water chestnut (55g).
5
Add 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon chicken powder, and 1 teaspoon sugar to the filling, and stir well in one direction.
6
Use your hands to dry the moisture of the filling and knead it into a ball for later use.
7
Pour a lot of cold oil into the pan and add a few tablespoons of salt to the anti-stick pan, add all the lion's heads, and fry over medium to medium heat throughout the process.
8
Fry until golden brown and serve out.
9
Fry until golden brown and serve out.
10
Prepare the ingredients of "chicken soup", wash the apples and bean sprouts, and cut the apples into slices for later use.
11
Pour 2 bowls of water into the pan and add the apples to boil the bean sprouts to taste.
12
Remove it and add milk, 1 and a half tablespoons of salt, and 2 tablespoons of chicken essence.
13
Add the lion's head and rapeseed to the pan and cook for 3 to 5 minutes before leaving the pan.
14
Serve out.