Crush the lion head
By VicentaLakin
It's soft, it's fertilized, it's fat and it's nutritious. Just pick the right materials and look at the key points in the steps, and do it at home. Look, look at the process, step by step -- a good lion's head, with a good rib, bouquets, four layers, seven lean, three fats, fine, small, twitching. It's got to be with fresh and fresh vegetables, and it's got to be the best. It's just that it's more seasonal, and when you can't buy it, you can replace it with a lotion. But I found a better alternative, a better nutritional taste, and that's Cream. The mucous proteins of the mountain medicine are not only more nutritious but also have a good adhesive effect and are effective in preventing the spread of the pills. At spring and summer festivals, the red fever is a little fat, and the stew can taste better。
Recipe Recommendations
- pork belly 500G
- Crispy yam 100g
- Little rapeseed heart appropriate amount
- wolfberry fruit appropriate amount
- salt 1 teaspoon
- pepper 1 teaspoon
- Shaoxing rice wine 2 tsp
- eggs appropriate amount
- dry starch 3 tablespoons
- onion ginger water
- Qing 750ml
- Pure and strong chicken soup 2 branches
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Crush the lion head
1
Scratch and flattened a little bit. Scrambling into the cold water and smelling
2
Frozen to hard fragrance, first sliced, then sharpened into silk, and finally finely cut into small particles
3
The meat is put into the bowl, and a small number of times is added to the ginger onions, each time it is mixed in the same direction to dry up the water, and next time I add about three or four spoons。
4
Added to the sticky, seemingly oily particles, there is no more water that cannot be absorbed. The amount of fetching water is related to the quality of the meat, and the more the meat tastes, the less the amount of water you can get if you buy it。
5
Adding an egg with salt, pepper and yellow wine, which is still evenly mixed in the same direction
6
And that it shall be washed and skinned
7
Cutting into little dings like meat grains
8
Add the meat grains immediately, and mix it in the same direction. (The meds go to the skin, the oxidized to the black after the oxidation, so we have to wait for the meat to get ready, the pelt to go to the pelt, and the cedin to mix immediately)
9
Finally, we add starch, throw it in the right direction and stir it up
10
Smuggle it up. What do you mean? That's when the meat is getting sticky, and it's getting harder and harder and harder and harder and harder and harder and harder and harder
11
I've made five of these, though three of them are in the picture, and I've been in groups, falling back and forth between two hands at least 50 times, so don't be lazy, or your balls are in danger of breaking。
12
You'll have to put it in the steam bowl
13
taking another big bowl, adding 750 ml of cool water and two chicken soups
14
It's evenly mixed; it's just chicken soup, so there's no need to make good soup. But chicken soup must be cold, not hot soup. What if the raw-balls pour hot soup? Think
15
Following the edge of the steam bowl, slowly injecting the steam bowl, without all the balls
16
Add a little wine (out of weight) and a few gingers
17
Cover the bowl, put the steam pot on it, steam it for 1/2 hours after the fire
18
(a) Vegetables are prepared when they are evaporated: small oils are washed and burned in boiling water with a little salt
19
- Prepare a few more gills, wash them and burn them with boiling water
20
Steamed balls in beautiful containers
21
Add filtered original soup juice
22
Put it in the tarp, light it up, that's all。