The lion's head should be soft and delicious. It is best to chop the meat yourself, not put it in a meat grinder, and it should be fat and thin. Lean meat is a little more than fat meat. However, if time is limited, it is not bad to buy ready-made meat stuffing. Another key point is to simmer slowly on the container.
Cooking method
Method one
Food preparation
material
500 grams of pork stuffing, 50 grams of rape, 25 grams of carrot, chives 1 tree, ginger 1 small piece, and appropriate amount of starch.
seasoning
60 grams of cooking oil, 2 tablespoons of soy sauce, cooking wine 1 tablespoon, pepper 1 tsp.
Cooking method
1.Wash onion and ginger and cut into powder, wash rape and wash carrot and shred.
2. Pork stuffing, onion, Jiang Mo, starch, pepper and soy sauce are fully mixed and beaten until elastic, and made into meatballs with the same size. When chopping meat stuffing, you should refer to the principle of "three points fat, seven points thin".
3. Heat half a pot of oil, pour the meatballs into the oil pan and fry until golden.
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, simmer for 10 minutes on medium heat until cooked, thicken with water starch, pour in the oil and serve.
Features:
Fat and thin are suitable, and the meat is fragrant.
Method 2
Food preparation
250g (minced), tender lotus root 1 joint (or 50g of water chestnut) and egg 1 piece were used as raw materials.
Accessories: 8 rapeseed hearts, ginger 1 piece, and 3 shallots.
3 tbsps of seasoning soy sauce, dry starch 1 tbsp (in addition, add 1 tbsp with appropriate amount of water to make a sauce), salt and monosodium glutamate.
Cooking method
1.Wash water chestnut, ginger and onion, peel and cut into powder; Wash the cabbage, put it in boiling water, and then pick it up for later use;
2. Chop the pork into a bowl, beat in the egg liquid, add the onion, water chestnut, Jiang Mo and a proper amount of salt and soy sauce, stir clockwise until it is sticky, and knead it into meatballs by hand;
3. Put the meatballs in a hot oil pan, fry them until they look golden yellow, take them out and drain the oil for later use.
4. After the oil in the pot is taken out, add the meatballs, add the broth or water, soy sauce, ginger and onion, bring to a boil, and then simmer for more than 1 hour. When cooked, take out the meatballs and put them on a plate for later use.
5. thicken the pot, pour it into the plate and sprinkle with chopped green onion, then serve.
Method 3
Food preparation
Raw pork 500g (30% fat meat), water chestnut100g (or tender lotus root) and vegetables 50g.
25 grams of dried seaweed, ham and winter bamboo shoots.
25g of shredded onion and ginger and 6g of salt.
2 g of monosodium glutamate, 20 g of cooking wine, 25 g of soy sauce, 2 eggs, 75 g of water starch, 25 g of pepper 1 g of sugar color, and 50 g of cooked lard 1000 (actual consumption).
Cooking method
1.Cut pork, water chestnut and dried seaweed into small particles respectively, and cut ham and winter bamboo shoots into rectangular pieces respectively.
2. Put the meat stuffing into the basin, add water chestnut, dried seaweed, eggs, salt, pepper, cooking wine and water starch and mix well.
3. Knead the mixed materials into four equal big meatballs, fry them in 70% hot oil until the surface is light yellow, and take them out.
4. Put the meatballs into a big casserole, and add ginger onion, cooking wine, soy sauce, sugar color and1000g water.
5. After boiling, skim the floating foam on the noodle soup, and simmer with low heat 1 hour.
6. Put the wok on a high fire, add vegetable oil, and when it is 50% hot, add the cabbage, winter bamboo shoots and ham and stir fry slightly.
7. Boil the soup of stewed meatballs, add pepper, monosodium glutamate, water and starch to thicken, and pour into the casserole containing meatballs.
Method 4
Food preparation
Ingredients: 650g pork stuffing, eggs 1 piece.
Accessories: 4 steamed buns with horseshoes, half steamed buns, minced onion and ginger+sliced onion and ginger.
Seasoning: old cooking wine each 1 tsp, light soy sauce, water starch (dry starch 1 tsp)
Cooking method
1, wash and dry the pork, chop it into stuffing, not too fine.
2, the horseshoe is peeled and chopped; Dice the steamed bread.
3. Beat the eggs into the meat stuffing, add the minced onion and ginger, add all the "seasonings" except the pepper aniseed, and beat them in one direction, adding a few drops of water to beat them together. Then add chopped horseshoe and diced steamed bread and mix well.
4. Group the meat stuffing into balls.
5. Add oil to the pan. When it is 60% hot, add meatballs and fry until the surface is golden. Then remove and drain the oil.
6. Add a proper amount of water to the casserole, add the fried meatballs, onion ginger slices and pepper aniseed, transfer the soy sauce to your favorite color, boil and simmer until the soup is less, then remove the meatballs.
7. Continue to boil the soup left in the casserole, add water starch (except the weight) to thicken it until it is thick, pour sesame oil on it, and then pour it on the meatballs.