braised lion head
I haven't served food for several days. I've been lazy recently. I saw that there were new regulations in the essence diary yesterday. It's really happy to hear. As long as you follow the specified figure size, you can easily get the essence log... We can happily post and compete for points for prizes. This dish is the lion's head that I fried at the same time when making Sixi meatballs. Put it in the refrigerator and freeze it, and take it out and braise it at any time.
Recipe Recommendations
- pork stuffing appropriate amount
- eggs appropriate amount
- steamed bread appropriate amount
- starch appropriate amount
- spiced powder appropriate amount
- vegetable oil appropriate amount
- sesame oil appropriate amount
- refined salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- MSG appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salty and sweet
- burn
- half an hour
- ordinary
Steps for braised lion head
1
Add egg, soy sauce, cooking wine, onion, ginger, chopped five-spice powder, salt, starch, sesame oil, chicken essence to the meat filling.
2
Stir evenly in one direction, and beat with your hands until sticky.
3
Cut steamed buns into slices and soak them in cold water to form batter.
4
Squeeze the steamed bun paste to dry and put it into the beaten meat filling.
5
Stir well until thick.
6
Put a lot of oil in the pan and heat it over high heat.
7
Rub the meat into balls in your palms with a spoon.
8
Pour into an oil pan with an oil temperature of 80% hot.
9
Fry until the surface is golden brown.
10
You can fry more at a time and put it in the refrigerator to freeze, and you can eat braised lion heads at any time.
11
Take a bowl, add water, soy sauce, sugar and salt to blend into a sauce.
12
Cut the spring onions into sections and shred the ginger for later use.
13
Spread the oil into the pan and saute the ingredients until fragrant.
14
Add green onions, ginger and sauce and bring to a boil.
15
Add the fried lion's head, boil the soup and turn off the heat.
16
Simmer until the soup is dry and concentrated.