Taste: Home-cooked taste. Technology: casserole
Materials for making lion's head in casserole:
Ingredients: 500g of tofu (north), 0/00g of carrot/kloc-and 0/00g of oil gluten/kloc-.
Accessories: 50g of bamboo shoots, 50g of Chinese cabbage150g, 50g of Chinese cabbage150g, 20g of indica rice flour (dried essence) and 20g of glutinous rice flour.
Seasoning: 50g of vegetable oil, sesame oil 15g, cooking wine 15g, 5g of salt, 2g of sugar, 2g of monosodium glutamate, 2g of white pepper, 20g of starch (pea), 20g of ginger 10g, 25g of onion, 25g of ginger, and 20g of star anise1g.
Characteristics of lion's head in casserole;
The soup is very thin and delicious, and the meatballs are soft and tender.
Making:
1. First wrap the tofu with a clean cloth to squeeze out the water and put it in a big bowl; Soak oil gluten in hot water, squeeze out water and cut into diced beans; Steamed carrots are cut into pea-sized dices; Cut the rape heart into four petals and cut it into 5cm long. 2. Put the diced gluten and diced carrot into a tofu bowl, add salt, monosodium glutamate, Jiang Mo, fried rice flour, dried starch and sesame oil, stir evenly, and make them into 10 balls with the same size by hand. 3. Put the spoon on the fire and stir fry, inject peanut oil and burn it to 60% to 70% heat, then add tofu balls and fry until golden brown, and take out and drain the oil; Leave the base oil on the frying spoon, stir-fry the Chinese cabbage and bamboo shoots for a few times, add cooking wine, add 750ml of bean sprout soup, bring salt, sugar, pepper, onion and ginger to a boil, pour into a casserole, put the fried tofu balls on the Chinese cabbage and bamboo shoots, cover the balls with Chinese cabbage leaves, add the lid and bring to a boil over medium heat, and move to a low fire for stewing.
Tips for making lion head in vegetarian casserole;
50 grams of vegetable oil in raw materials is the actual dosage. Because of the frying process, it is necessary to prepare about 300 grams of vegetable oil.
Only leaves of Chinese cabbage are used as raw materials.
Preparation method of fried rice noodles: stir-fry glutinous rice and rice in a pot and grind them into fine powder.