Ingredients: 900g lean meat.

400g refined fat

Two eggs

200 grams of fresh lotus root (red skin)

Ingredients: refined vegetable oil, yellow wine, monosodium glutamate, salt, sugar, Zhenjiang balsamic vinegar, soy sauce, onion, ginger, starch, etc.

Side dish: the bottom dish. Beans should be used, such as green beans and edamame (with shells); Chinese cabbage can also be used. Selection principle: anything that likes to eat without losing its taste can be used.

Compilation: 1. Chop lean meat and fat meat into minced meat respectively, and chop them together after mixing (the "meat stuffing" on the market is not desirable);

2. Soak Jiang Mo and chopped green onion in cold water for 30 minutes, then pour water into minced meat;

3. Pour the lotus root paste crushed by the processor (the more crushed, the better) into the minced meat;

4. Knock 2 eggs into minced meat and add appropriate amount of yellow wine, monosodium glutamate, salt, soy sauce and sugar;

5, 7, 8 drops of Zhenjiang balsamic vinegar is very important!

6. The amount of starch is the key: taking corn starch as an example, 1300 grams of minced meat needs about 30 grams;

7. Use 3 or 4 chopsticks to stir vigorously in one direction all the time, and don't stir backwards until it becomes firm (that is, elastic) for use;

8 8. 10/0g of starch and 50g of water to make juice.

Output: 1. Take about 80 grams of minced meat, gently knead it back and forth in the left and right palms and pour it into oblate patties, and at the same time coat it with a small amount of precipitated juice;

2. Gently put the oblate patties into a slightly hot oil pan and fry them on both sides until the patties are formed. Never fry them-this process is the key to the success of this dish;

3. Put the oiled patties into a casserole with a bottom dish (such as 200g green beans) in turn;

4. Add hot water without patties, and then add a small amount of monosodium glutamate, salt, soy sauce and sugar;

5, simmer for more than 2 hours. Be sure to keep the small fire slightly open from beginning to end to avoid a big fire!

Braised lion's head is characterized by bright red color, attractive fragrance, fat but not greasy, and it melts in the mouth, which is suitable for all ages in Xian Yi. It is often the bottom dish (green beans) that is robbed first.

Without soy sauce in the seasoning, put the flat meat directly on the washed lotus leaf and steam it for more than 2 hours, which is "steamed lion's head" and a famous dish!

Change it to "crab powder" and make a famous dish "crab powder lion head"

Ingredients: 400 grams of pork (thin 240 grams, fat 160 grams), eggs 1 piece, water chestnut "lotus root is ok", Chinese cabbage, onion and ginger.

Seasoning: salt, chicken essence, sugar, cooking wine, raw flour.

Stewed lion's head:

Exercise:

1. Wash the cabbage and separate the stems and leaves for later use.

2. Shred onion and ginger, put water into a small bowl, soak onion and ginger, and squeeze them with water to make onion Jiang Shui.

3. Separate the fat and lean pork, first shred the lean meat, then dice it, and then chop it.

4. The fat part becomes pomegranate granules after shredding, and the water chestnut also becomes pomegranate granules after shredding.

5. Mix the fat and lean meat, add onion and Jiang Shui several times, and stir in one direction to make the meat absorb enough water.

6. Add salt, chicken essence, a little sugar, cooking wine, a little cornmeal and an egg, stir in one direction until the meat becomes hard and sticky, then add water chestnut and stir well.

7, take the pot (preferably casserole, after the valve of our pressure cooker disappeared, my casserole also cracked for no reason! Only use a wok. ) spread a layer of cabbage leaves.

8. Pick up the meat and pat it back and forth between your palms until it becomes solid and shaped. Place it gently on the cabbage and cover each meatball with cabbage leaves.

9. Pour water along the side of the pot, and don't eat meatballs.

10, simmer for more than 2 hours after boiling.

1 1. Finally, if you are a guest, you can put the meatballs in a small casserole and put one or two blanched Chinese cabbage dishes. If you only eat them for your family, then I suggest you don't bother. Just put the stems and leaves in a casserole and stew them. That dish tastes better than meat.

1 You will definitely ask, why do you want to put cabbage leaves? Because boiling lion's head will produce a lot of oil, one is to absorb oil, and the other is to keep the flavor of meat.

2, the meat must be very fine, if it is made into large pieces, it will be ruined! Also, don't be lazy to buy meat now, so you can't make a delicious lion's head even if you kill it.

3. Don't mix fat meat with lean meat, because fat meat doesn't need to be chopped, just cut into pomegranate grains, which is a test of patience.

4, water should be added at one time, if you want to replenish water halfway, you must make up boiling water.

Add crab powder, or you can make stewed crab powder lion head.

It is recommended not to fry. If you make jiaozi meatballs, you can fry them. It's not good to eat too much fried food. Think about your health.