The practice of lion head
Raw materials:
300g of fat and lean pork, 50g of poplar, 60g of soy sauce, 750g of clear soup, 50g of wet starch, 3 onions, 50g of pepper oil10g, 50g of water-soaked magnolia slices, 0/2g of refined salt10g of Shaoxing wine10g, 2 egg whites and minced onion ginger.
Method:
1. Preparation: Cut the lean pork into 4 mm square dices; Peel Tilia amurensis, slice it with Magnolia officinalis, cut it into 3 mm square dices, and blanch it with boiling water; Split the scallion and cut it into 6 cm sections. Put diced meat, diced radish, Flos Magnoliae, minced onion and ginger, 15g soy sauce, 5g refined salt and 5g Shaoxing wine into a bowl, stir well, and make into 4 large balls by hand; Put 35g egg white, salt and wet starch into another bowl, and stir into egg paste for later use.
2. Cooking: Put the frying spoon in medium heat, add white oil and heat it to 50%. Dip the balls in the egg paste one by one and add oil. When they are fried to medium maturity, take them out with a colander. Enlarge the bottom of casserole with scallion, put meatballs on it, add clear soup, soy sauce and ginger slices, boil over medium heat, skim off floating foam, move to low heat and stew until the soup is half, take out scallion and ginger, and take out meatballs and put them in a soup plate. Pour the original soup of stewed meatballs into a spoon, boil it, thicken it with wet starch, add Shaoxing wine and pepper oil, stir well and pour it on the meatballs.
Several methods of braising lion's head in soy sauce
Raw materials:
50g of winter bamboo shoots, 20g of aquatic fungus, 20g of soy sauce, cooking wine 15g, vinegar 3g, salt 8g, monosodium glutamate 3g, sugar 3g, oil 180g, onion 10g, ginger 10g, and starch 3g.
Exercise:
① Slice the winter bamboo shoots. Select auricularia auricula and wash it. Starch is soluble in water;
(2) wok fire, add 150g oil. When the wok is 80% hot, fry the lion's head and drain the oil.
(3) Put 30g of oil into the wok, add 300g of onion and ginger into the stir-fried lion head, soy sauce, cooking wine and water, add salt, vinegar and monosodium glutamate, add bamboo shoots and auricularia auricula, cook for about 5min, add water starch and concentrate the juice, and serve.
2. Several methods of braising lion's head in soy sauce
Braised lion head.
Its cuisine is Fujian cuisine.
Featuring a strong hometown flavor, the lion's head spits meat, which is sweet and delicious. Together with the original pot on the table, it is most suitable for delivering meals. (Fujian cuisine)
raw material
Semi-lean pork, Xiaotang cuisine (12 taels each), stock (half a cup), soy sauce, sugar (one teaspoon each), and seasonings: salt, soy sauce (one teaspoon), ginger juice, onion juice, corn starch, sugar, wine (two teaspoons) and water (two tablespoons).
manufacturing process
1. Pork is divided into fat meat and lean meat.
2. Dice the fat meat, cut the lean meat into small pieces, then chop them, put them together in a large bowl, add seasonings and mix well to form a jelly, and knead them into six balls.
3. Wash the Xiaotang dishes, cut them into pieces, stir-fry them in an oil pan, put half of them in the bottom of the casserole, put the meatballs, then put the rest of the dishes on the meatballs, add the soup, soy sauce and sugar, boil them until they boil, and simmer for about an hour.
3. Several methods of braising lion's head in soy sauce
Raw materials:
Pork belly 150g, horseshoe 10g, Dongru 10g, 5 green vegetable hearts and a little ginger.
Seasoning:
500g of peanut oil (actual oil consumption is100g), 0/2g of salt, 0/0g of monosodium glutamate/kloc-0, 5g of sugar, 30g of corn flour, 0/50g of chicken soup/kloc-0, 0g of soy sauce king10g and 5g of sesame oil.
Production process:
1. Chop pork belly into paste, cut water chestnuts and winter flowers into rice, add salt, monosodium glutamate and cornstarch and beat until the meat is gelatinous, and beat into four big balls. Blanch the cabbage with boiling water, pick it up and put it on the plate. Slice ginger.
2. Put the oil in the pot, put the big balls at the oil temperature of 130 degrees, fry them until they are golden outside and cooked inside, and pick them up for use.
3. Leave oil in the pot, add ginger slices, chicken soup, meatballs, salt, monosodium glutamate, sugar and soy sauce, simmer on low heat until the juice is thick, and then thicken with wet raw powder.
4. Several methods of braising lion's head.
material
1 potato, 4 raw mushrooms, 60g vegetarian minced meat, 30g vegetarian shrimp, 20g peas, 1 ginger, 2 pieces of tofu, 1/2 bamboo shoots, 1/2 Chinese cabbage and 30g vegetarian ham.
condiment
1 bowl of flour, 5 tablespoons of white powder, 1 tablespoon of salt and vegetarian meal, 2 eggs and a little pepper.
working methods
A, put the potatoes into a steamer and steam until they are soft and ripe.
B. Soak the vegetarian meat in water, then scoop it up and drain it. Pour the steamed potatoes and tofu into the mud respectively. Cut the vegetarian ham, mushrooms, ginger and bamboo shoots into powder. Peel the Chinese cabbage and cut it into chunks. Remove the peas from the head and tail. Wash the vegetarian shrimp for later use.
C, adding mashed potatoes, minced bamboo shoots, minced ham, minced mushrooms and all seasonings into the bean curd, uniformly stirring, and kneading into balls.
D, fry the tofu balls in hot oil until golden brown, and drain the water.
E, reheat 2 tablespoons of oil in the pot, add Jiang Mo and stir-fry until fragrant, then add Chinese cabbage, pea clip and 2 bowls of water to stir-fry until soft, add tofu balls, salt and miso and cook until the juice is dry.
5. Several methods of braising lion's head in soy sauce
Raw materials:
Pork belly 150g, horseshoe 10g, Dongru 10g, 5 green vegetable hearts and a little ginger.
Seasoning:
500g of peanut oil (actual oil consumption is100g), 0/2g of salt, 0/0g of monosodium glutamate/kloc-0, 5g of sugar, 30g of corn flour, 0/50g of chicken soup/kloc-0, 0g of soy sauce king10g and 5g of sesame oil.
Production process:
1. Chop pork belly into paste, cut water chestnuts and winter flowers into rice, add salt, monosodium glutamate and cornstarch and beat until the meat is gelatinous, and beat into four big balls. Blanch the cabbage with boiling water, pick it up and put it on the plate. Slice ginger.
2. Put the oil in the pot, put the big balls at the oil temperature of 130 degrees, fry them until they are golden outside and cooked inside, and pick them up for use.
3. Leave oil in the pot, add ginger slices, chicken soup, meatballs, salt, monosodium glutamate, sugar and soy sauce, simmer on low heat until the juice is thick, and then thicken with wet raw powder.