Braised lion head

Ingredients: 900g lean meat, 400g lean meat, 2 eggs, 200g fresh lotus root (red skin)

Ingredients: refined Vegetable oil, rice wine, MSG, salt, sugar, Zhenjiang vinegar, soy sauce, onion, ginger, starch, etc.

Side dishes: i.e. base dishes. Beans are suitable, such as green beans and edamame (shelled); Chinese cabbage can also be used. Selection principle: Anyone who likes to eat without taking away the taste is welcome

Preparation:

1. Chop the lean meat and the lean meat into minced meat separately, mix them and then chop them together ( Commercially available "meat stuffing" is not advisable);

2. Soak the minced ginger and green onion in just submerged cold water for 30 minutes, then pour the water into the minced meat;

3. Pour the lotus root puree crushed with a processor (the more minced the better) into the minced meat

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

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

6. The amount of starch is the key: taking cornstarch as an example, 1,300 grams of minced meat requires about 30 grams;

7. Use 3 or 4 chopsticks to stir vigorously in one direction. , do not stir until it is strong (i.e. elastic) and set aside;

8. Add 10 grams of starch to 50 grams of water to make a syrup and set aside.

Preparation:

1. Take about 80 grams of minced meat and gently knead it back and forth between the palms of your hands and pour it into a flat round patty. At the same time, apply a small amount of starch sauce;

2. Gently put the oblate meatloaf into a slightly hot oil pan, and fry slightly on both sides until the meatloaf takes shape but does not fall apart. Do not fry it into yellow color - this process is the best for this dish. The key to success;

3. Place the oiled meat patties in a casserole with bottom vegetables (such as 200 grams of green beans);

4. Add hot water When the meat patties are covered, add a small amount of MSG, salt, soy sauce and sugar;

5. Simmer over low heat for more than 2 hours. From start to finish, you must use low heat to keep it slightly open, and avoid high heat!

Characteristics of braised lion head: bright red color, attractive aroma, fat but not greasy, melts in the mouth, suitable for all ages. Often the base dish (green beans) is sold out first.

Crab Meat Lion Head

Ingredients: 800g pork ribs, 50g crab roe, 125g crab meat, 200g cabbage heart, 1g shrimp roe, 500g clear soup.

Prepared Method:

Chop the pork into pomegranate rice shapes; put it in a bowl, add onions, ginger juice, crab meat, shrimp roe, salt, cooking wine, and starch and stir well; wash and oil the green cabbage hearts and put them in a casserole. Add broth and bring to a boil; squeeze the mixed meat into meatballs, place it on the cabbage heart, add crab roe, cover with cabbage leaves, cover and simmer over low heat for 2 hours.

Stewed lion head

Ingredients:

800g pork ribs, 100g pork soup, 1250g green cabbage heart.

Method :

Cut the pork into rice grains, add onions, ginger, water, refined salt, cooking wine, and dry starch, stir well, cut the cabbage head into ten-shaped knife patterns, stir-fry in an oil pan until it turns green, add Add refined salt and pork soup to a boil. Take a casserole and smear the bottom of the pot with cooked lard, put the cabbage in, pour in the broth, bring to a boil over the fire, divide the mixed meat into several portions, and make smooth meatballs. Place it on the cabbage heart, cover with green cabbage leaves, add a lid to the pot, bring to a boil, then reduce to low heat and simmer for two hours.