2. Braised lion head
How to make a lion's head?
The raw materials for making lion's head are: 350g pork stuffing, 3 water chestnuts, 2 eggs, 7 mushrooms (small), proper amount of lettuce, 2 spoonfuls of starch, ginger, salt, sugar, soy sauce and coriander powder. Methods: 1. Cut the water chestnut into pieces.
Put more oil in the pot. After heating, put the meat stuffing into the meatballs with a diameter of about 6 cm, fry them in the oil pan until the surface is dark red, and take them out (due to gravity, the meatballs need to be turned from time to time when they first enter the oil pan to keep spherical). 3. Take the chicken rack and boil the soup, scald the washed lettuce in the soup and spread it at the bottom of the plate.
Add a little salt and sugar to the chicken soup, add ginger slices and soy sauce appropriately, and add fried meatballs. After the fire started, the juice was collected in the middle fire. When the soup is almost finished, take out the meatballs and put them on the lettuce leaves. Then add the sauce to the pot, collect the juice over high fire and pour it evenly on the meatballs.
Pay attention, because the chicken soup will be very thick in the end, be careful when you first put salt and soy sauce.
Braised lion head?
Stewed Pork Ball in Brown Sauce
Ingredients: lean meat 140g, lunch meat (or fat meat) 60g, a little onion, ginger and garlic, 5 horseshoes (shiitake mushrooms and horseshoes), 2 shiitake mushrooms, eggs 1 piece, and cooked quail eggs.
Exercise:
1, cut lean meat and lunch meat into ultrafine dices, and then chop them with a knife for two minutes. You can't use a blender, or it will be like eating sawdust.
2. Cut water chestnuts and mushrooms into fine particles, mix them with minced meat, egg white, starch, salt and ginger rice, wrap them with quail eggs and knead them into balls.
3, put more oil in the pot, turn to a low heat after the oil is spicy, fry the meatballs, pick them up, and then add the broth (chicken soup, bone soup, water and thick soup, I use sparerib soup). Cook over low heat.
4. Leave the bottom oil in the pot, add onion, ginger, minced garlic, watercress, a little sugar and tomato sauce (for color enhancement) until fragrant, add a proper amount of broth for cooking meatballs, then add chicken essence, soy sauce and vinegar to boil, thicken, pour some bright oil and take out the pot.
5. Put the stewed lion's head on the plate and pour the juice on it.
Braised lion's head, how to eat well, and the daily practice of braised lion's head.
Ingredients: 1, half a catty of pig forelegs, chopped.
2, tender segment.
3. An egg.
4. Eight cabbages.
5, a small piece of ginger.
6. Three onions.
7. Three tablespoons of soy sauce.
8. Mix one tablespoon of dry starch, another tablespoon of starch and appropriate amount of water to make juice.
9, salt, monosodium glutamate right amount.
(delicious 123)
Exercise: 1 Chop the lotus root into fine particles, cut the onion into sections, beat the ginger with a knife, beat the eggs into dry starch and stir them clockwise to form a whole egg paste.
2. Pour the egg paste into the meat stuffing and lotus root starch, add some salt and two spoonfuls of soy sauce, and stir clockwise.
3. Knead the meat into a flat ball.
4. Heat the oil in the pot to 70% heat, fry the meatballs for about two minutes, and fry them into the skin to seal the inside of the meatballs.
5. Take out the drained oil and put it on a plate for later use.
6. After the oil in the pot is filled, put it into the meatballs, add about two kilograms of soup or water, three tablespoons of soy sauce, ginger and onion, and then simmer for more than an hour. 7. After cooking, take out the meatballs and put them on a plate for later use.
8. Put the cabbage into the soup in the pot and cook for about a minute until it is cooked.
9. Take out the cabbage and put it in the meatball plate, thicken it in the pot and pour it into the plate.
How to cook braised lion's head?
Braised pork balls
Raw materials: 50g of winter bamboo shoots, 20g of water-borne fungi, 20g of soy sauce, 3g of cooking wine 15g, 3g of vinegar, 8g of salt, 3g of sugar, 0/80g of oil 10g of onion, 0g of ginger 10g of starch.
Practice: Slice winter bamboo shoots. Select auricularia auricula and wash it. Starch dissolves in water.
Heat the wok, add 150g oil, heat to 80%, fry the lion's head until it changes color, and take out and drain the oil.
Heat the wok, add 30 grams of oil, and add chopped green onion and ginger. Stir-fry the scent, add the lion's head, add 300g of soy sauce, cooking wine and water, add salt and vinegar, add winter bamboo shoots and black fungus, and cook for about 5 minutes. Finally, add water starch, thicken into juice, and serve.
Stewed lion's head at home
Ingredients: minced meat, eggs, flour, cooking wine, shallots, ginger, spiced powder, soy sauce and salt.
Practice: Chop the shallots, chop the ginger, beat the eggs into the meat stuffing, add a little flour, add cooking wine, chopped green onion, Jiang Mo, spiced powder, salt and soy sauce, and stir vigorously to make the seasoning and meat stuffing mix evenly.
Add oil to the pot, turn on a small fire, when it is 80% hot, put the meat into a big ball, put it in the pot, fry it slowly until it is 70% cooked, and then take it out.
After all the meatballs are fried, put them all back in the pot, add some water and soy sauce, and stew them over medium heat. When the meat is cooked, put the soup and meatballs in the bowl.
How to cook braised lion's head?
Raw materials:
The pig's front leg is stuffed with half a catty of meat and chopped. Tender lotus root segment. An egg. Eight cabbages. A small piece of ginger. Three onions. Three tablespoons soy sauce. One tablespoon of dry starch, another tablespoon of starch and the right amount of water are mixed to make a thick juice. Salt and monosodium glutamate are appropriate.
Exercise:
1. Chop the lotus root into fine particles, cut the onion into sections, beat the ginger with a knife, beat the eggs into dry starch and stir them clockwise to form a whole egg paste. [Gourmet China]
2. Pour the egg paste into the meat stuffing and lotus root starch, add some salt and two spoonfuls of soy sauce, and stir clockwise.
3. Knead the meat into a flat ball.
4. Heat the oil in the pot to 70% heat, fry the meatballs for about two minutes, and fry them into the skin to seal the inside of the meatballs.
5. Take out the drained oil and put it on a plate for later use.
6. After the oil in the pot is filled, put it into the meatballs, add about two kilograms of soup or water, three tablespoons of soy sauce, ginger and onion, and then simmer for more than an hour.
7. After cooking, take out the meatballs and put them on a plate for later use.
8. Put the cabbage into the soup in the pot and cook for about a minute until it is cooked.
9. Take out the cabbage and put it in the meatball plate, thicken it in the pot and pour it into the plate.
How can the lion's head be tender but not scattered?
Ingredients and materials
Pork belly 250 grams
Eggs 1 g food
Eat the right amount of food with scallion.
Appropriate amount of starch
Proper amount of soy sauce
Proper amount of salt
Appropriate amount of rape food
Proper amount of oil
Eat Lycium barbarum in moderation
The practice of lion head
1. Wash and chop pork belly, add chopped green onion and chop it into mud.
2. Put it into a container, add proper amount of starch, salt, soy sauce and eggs and stir.
3. Knead into a smooth circle.
Everything is ready.
5. Heat the oil in the oil pan for 7 minutes, add the meatballs and fry until the surface is golden yellow.
6. Remove the oil control device.
7. Take another pot, add thick soup treasure and soy sauce to boil.
8. Add the fried meatballs and simmer 10 minutes.
9. Scald the small rapeseed with hot water in advance, put the meatballs neatly, decorate them with rapeseed, and then decorate them with medlar.
How to watch this dish with a mobile phone?
skill
1, the lion's head is preferably half fat and half thin pork belly, which is very fragrant.
2, meatballs are most afraid of being scattered in the pot. They need to be fried for 2 minutes before setting, and then they won't paste.
Stewed Pork Ball in Brown Sauce
Material: three layers of pork (or minced pork) 600g.
Ingredients: A, 3 tablespoons of white powder, 300g of Chinese cabbage and Qingjiang cuisine, 2 tablespoons of soy sauce, 200g of water chestnut, rice wine 1 tablespoon, 50g of onion ginger, pepper 1 teaspoon, eggs 1 piece; B, 1 cup of white powder, with proper amount of oil; C. 2 cups of water, 3 tablespoons of soy sauce, 1 tablespoon of sugar and rice wine. Practice: 1, water chestnut and ginger are peeled and washed respectively, and onions are washed and chopped; Wash Chinese cabbage and cut into large pieces; Wash Qingjiang vegetables, blanch with boiling water, pick them up and discharge them into the plate for later use; 2. Dice pork, chop it (mince pork), put it in a bowl, beat in eggs, add onion, water chestnut, Jiang Mo and material A, stir until it becomes thick, knead it into meatballs by hand, evenly wrap material B, fry it in a hot pot until golden brown, take it out, and drain the oil for later use; 3. Pour the material C into the pot, add the Chinese cabbage to boil over high fire, add the meatballs, cook over low fire until it tastes good, turn off the fire, put it in a dish with Qingjiang vegetables, sprinkle with chopped green onion and serve. The lion's head should be soft and delicious, and it is best to chop the meat yourself. Another key point is to stew slowly in a container, and casserole is the best. One of the famous dishes of Professor Zhang Daqian, a master of Chinese painting, is "Braised Lion Head". Mr. Daqian's practice is that it is very lean meat, one-third of the fat meat, finely chopped and roughly chopped, the size should be like rice grains, and it should not be cut too finely, so that there is a gap between the meat to accommodate the juice.
Braised lion head raw materials: minced meat 250g, a little pig fat, sliced lotus root/horseshoe 50g, Chinese cabbage 300g, a little Jiang Mo, 2 slices of ginger, star anise 1, garlic 1 petal, 2 slices of starch, egg white, salt, sugar, monosodium glutamate and wine. Practice: 1. Buy minced meat, add a little fat, chop it loosely with a knife, chop it for about 10 minutes until the meat is not obvious.
2. Put minced meat into a container, add Jiang Mo, lotus root/water chestnut powder, 1 teaspoon salt, 1 teaspoon sugar, half teaspoon monosodium glutamate, 1 teaspoon wine, 1 teaspoon soy sauce, enough starch, 2 egg whites and a little water, and stir well. Put it in the refrigerator 15 minutes to make it slightly solidify.
3. Knead minced meat into a ball the size of a ping-pong ball. 4. Take the oil pan, fry the meatballs until 8 minutes are cooked, take them out and drain them.
5. Put the meatballs in a small pot, add water until the meatballs are finished, and add two slices of ginger, two tablespoons of soy sauce, 65,438+0 teaspoons of salt, two tablespoons of sugar, one star anise and half a teaspoon of monosodium glutamate. After boiling, turn to low heat and stew for about 1 hour. 6. Start the oil pan, pat the garlic loosely, then saute the spicy pot, and pour the cabbage and stir fry thoroughly.
7. Turn the meatball pot to high heat and thicken. 8. Make the cabbage as the bottom, spread the meatballs and pour the soup.
The simplest way to braise lion's head in soy sauce
A method for making braised lion head comprises the following steps:
Step 1: Remove the top layer of pigskin from the prepared pork belly, wash it and chop it up.
Step 2: Peel the prepared horseshoe, wash it and cut it into cubes with a knife.
Step 3: Put the chopped pork into a bowl, add appropriate amount of chopped green onion, Jiang Mo, cooking wine and salt according to your own taste, beat in an egg, and then pour in water and starch.
Step 4: stir the above materials evenly with chopsticks.
Step 5: stir well, then pour in horseshoe diced and continue to stir well.
Step 6: Grab the meat stuffing with your hands and make a big meat ball. Pour it left and right with your hands to exhaust the air in the meat ball. (For hygiene, you can wear gloves to operate)
Step 7: Then put it into the colander and put it into the oil pan. Generally, the oil temperature is controlled at around 130 degrees.
Step 8: fry the meatballs evenly into golden brown and take them out of the pot.
Step 9: Finally, add a proper amount of hot water, oil consumption, cooking wine, soy sauce, soy sauce, sugar, ginger slices, onion slices and salt into another pot, simmer on low heat until the lion's head is cooked and tasty, and then juice can be obtained.
Stewed Pork Ball in Brown Sauce
Stewed lion head in home-cooked dish
Ingredients: 1, half a catty of pig forelegs, chopped.
2, tender segment.
3. An egg.
4. Eight cabbages.
5, a small piece of ginger.
6. Three onions.
7. Three tablespoons of soy sauce.
8. Mix one tablespoon of dry starch, another tablespoon of starch and appropriate amount of water to make juice.
9, salt, monosodium glutamate right amount.
(delicious 123)
Exercise: 1 Chop the lotus root into fine particles, cut the onion into sections, beat the ginger with a knife, beat the eggs into dry starch and stir them clockwise to form a whole egg paste.
2. Pour the egg paste into the meat stuffing and lotus root starch, add some salt and two spoonfuls of soy sauce, and stir clockwise.
3. Knead the meat into a flat ball.
4. Heat the oil in the pot to 70% heat, fry the meatballs for about two minutes, and fry them into the skin to seal the inside of the meatballs.
5. Take out the drained oil and put it on a plate for later use.
6. After the oil in the pot is filled, put it into the meatballs, add about two kilograms of soup or water, three tablespoons of soy sauce, ginger and onion, and then simmer for more than an hour.
7. After cooking, take out the meatballs and put them on a plate for later use.
8. Put the cabbage into the soup in the pot and cook for about a minute until it is cooked.
9. Take out the cabbage and put it in the meatball plate, thicken it in the pot and pour it into the plate.
The most authentic braised lion head
The practice of braising lion's head in soy sauce introduces dishes and their functions in detail: home-cooked recipes.
Braised lion head: Ingredients: original pork belly 150g, horseshoe 10g, Dongru 10g, 5 hearts of green vegetables and a little ginger.
Seasoning: peanut oil 500g (actual oil consumption is 100g), salt 12g, monosodium glutamate 10g, sugar 5g, raw flour 30g, chicken soup 150g, soy sauce king 10g and sesame oil 5g. Teach you how to cook braised lion's head. How to make braised lion head delicious? 1. Chop pork belly into paste, cut horseshoe and winter flower into rice, add salt, monosodium glutamate and cornstarch and beat until the meat is gelatinous, and make 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. The practice of lion head pot introduces the cuisine and its function in detail: Shandong cuisine
Materials for making braised lion head pot: main ingredients: ground meat 1200 g minced garlic, 4 tablespoons chopped green onion, 2 tablespoons Shandong steamed bread 1 marinade material: salt 1 teaspoon soy sauce 1 cup star anise 1 slice licorice 1 slice rock sugar, 2 tablespoons sugar. Salt 1/2 tablespoons of soy sauce, 3 tablespoons of pepper 1/2 tablespoons of sesame oil, 2 tablespoons of white powder and 2 tablespoons teach you how to make a braised lion head pot. How to make a braised lion head pot is delicious 1. Soak Shandong steamed bread in water until it becomes sticky, then mix it with other materials and seasonings and put it in the refrigerator for about 60 minutes. 2. Make the meatballs into patties by hand, fry them on both sides in a pan, and then put them in a deep pot. 3. Add all the marinades, pour appropriate amount of cold water, cover the patties and marinate for 1 hour. You can prepare another Chinese cabbage, blanch it in advance, and then cook it in the marinade until it is soft. When you put it in a casserole, first enlarge the bottom of the cabbage, then put the lion's head on it, and then pour some marinade on it to serve.
Braised lion's head, how to eat well, and the daily practice of braised lion's head.
Ingredients: 1, half a catty of pig forelegs, chopped.
2, tender segment.
3. An egg.
4. Eight cabbages.
5, a small piece of ginger.
6. Three onions.
7. Three tablespoons of soy sauce.
8. Mix one tablespoon of dry starch, another tablespoon of starch and appropriate amount of water to make juice.
9, salt, monosodium glutamate right amount.
(delicious 123)
Exercise: 1 Chop the lotus root into fine particles, cut the onion into sections, beat the ginger with a knife, beat the eggs into dry starch and stir them clockwise to form a whole egg paste.
2. Pour the egg paste into the meat stuffing and lotus root starch, add some salt and two spoonfuls of soy sauce, and stir clockwise.
3. Knead the meat into a flat ball.
4. Heat the oil in the pot to 70% heat, fry the meatballs for about two minutes, and fry them into the skin to seal the inside of the meatballs.
5. Take out the drained oil and put it on a plate for later use.
6. After the oil in the pot is filled, put it into the meatballs, add about two kilograms of soup or water, three tablespoons of soy sauce, ginger and onion, and then simmer for more than an hour. 7. After cooking, take out the meatballs and put them on a plate for later use.
8. Put the cabbage into the soup in the pot and cook for about a minute until it is cooked.
9. Take out the cabbage and put it in the meatball plate, thicken it in the pot and pour it into the plate.
Authentic lion head?
Talk about the practice of "stewing Yangzhou lion's head";
First of all, the main ingredients are pork, 30% fat meat and 70% lean meat (this ratio is very important)
Then eggs, starch, onion and ginger cooking wine and seasoning.
Chop the lean meat and put it on a plate. Then cut the fat into small pieces and chop it a little, but don't chop it fine. Put it on a plate with chopped lean meat.
Remove the egg white from the egg and discard the yolk (because it is stewed, the lion's head should be kept milky white, and the yolk will deepen the color of the lion's head). Egg whites are also put into minced meat.
Pat the onion and ginger loosely and soak them in half a bowl of water.
Stir the lean meat and fat meat by hand (remember: stir in one direction, don't change the direction), add the soaked onion Jiang Shui (you can add more water, which will make the lion's head more crisp and delicious), starch (not too much starch), egg white, monosodium glutamate, cooking wine (too much water is easy to darken), and add more water in proportion, so you don't have to worry about the thinning of minced meat. Because as long as you stir hard clockwise, the minced meat will absorb enough water and gradually thicken. During this period, you can slowly add some salt, which will increase the consistency of minced meat and make the lion's head absorb water more easily. Master said that many families do not drain water, which is the biggest mistake. The lion's head is very old and tastes bad. )
Stir the minced meat, then put enough water in a deep-bottomed casserole, heat it with a stove, then take the meat the size of a fist and slide it with your right thumb and forefinger, and then pat it with your hand, so that a rough plush shape will be formed on the surface of the lion's head between the lean meat and the fat rice. Gently put it in a warm water pot, then boil it (the lion's head will take shape), and then simmer for two or three hours with low fire, and the crispy "stewed lion's head" will be fine. When you stew the lion's head, you should constantly skim off the foam and broken foam, because the soup should be clear.
Authentic braised lion head!
Do you like to eat stewed lion's head? Let me introduce you to the most authentic practice:
1 chop the meat into minced meat first, and it's delicious to cook it yourself. Wash the glutinous rice as soon as possible and cook it in the rice cooker as usual!
2 Put the minced meat in a pot, then add ginger, yellow wine, salt, monosodium glutamate and onion (most importantly, put more), then beat one or two eggs and mix well! The season has changed again!
3 Mix the cooked glutinous rice and minced meat evenly, and be sure to stir evenly! Re-season
4 Prepare the oil pan and a bowl of wet starch.
5 Knead the glutinous rice meat into a ball, roll it into wet starch, and then fry it in an 80% hot oil pan until it is golden yellow. Suddenly I can feel the smell! Have one, it doesn't matter, it's ripe!
The above is the prototype of the lion head. Fried lion's head can be braised or put in hot pot. Braised lion's head is more delicious.
Put the cold lion's head into the pot, add some water, bring it to a boil, add soy sauce and monosodium glutamate, and cook for a while until the lion's head is soft, then add sugar. When the soup is thick, you can take it out of the pot. Sprinkle some chopped green onion on it, which will be more exciting!
Wow, my mouth is watering!
If you want to make braised lion's head, don't go to the market to buy fried lion's head, because there is more flour, it is better to cook it yourself!
The most authentic braised lion head
Ingredients: pork stuffing 500g, rape 50g, carrot 25g, chives 1 root, ginger 1 small pieces, starch, and appropriate seasoning: cooking oil 60g, soy sauce 2 tablespoons, cooking wine 1 tablespoon, pepper 1 tablespoon. Cooking method:/kloc-0. 2. Mix the pork stuffing with onion, Jiang Mo, starch, pepper and soy sauce, and stir until it is elastic, thus making meatballs with the same size. 3. Heat half a pot of oil, pour the meatballs into the oil pan and fry until golden brown. 4. Leave a little cooking oil in the wok, stir-fry rape and shredded carrot, then pour in the fried meatballs, add soy sauce, water and cooking wine, and stew over medium heat.
Features: both fat and thin, and the meat is fragrant. Chefs know everything: when chopping meat stuffing, we should refer to the principle of "three points fat, seven points thin"