material

Keywords minced pork, green vegetable core, water chestnut, whole wheat toast, onion ginger, eggs,

Seasoning: cooking wine, salt, soy sauce, sugar and sesame oil.

working methods

1 mince onion and ginger, break eggs and add them into minced meat;

2 Add cooking wine and salt to the minced meat and stir vigorously in the same direction until it becomes thick;

3 peeled and chopped water chestnuts, chopped whole wheat toast (the practice of whole wheat toast is here), and mixed with minced meat;

Scoop a spoonful of stuffing with your palm, knead it into a ball, and then pat it back and forth between your palms to expel the internal air, so that the lion's head will be stronger;

5 After the wok is heated, add oil to heat it, fry the meatballs on medium heat until the surface is golden yellow, and filter off the excess oil;

6 Add soy sauce, sugar and appropriate amount of water, cook on low heat until it tastes delicious, collect juice, pour sesame oil on the plate;

7 Wash the vegetable core, take another pot of boiling water or broth, add oil and salt after the water boils, and wrap the vegetable core on the lion's head after it is cooked.

Braised lion head method 2

material

Ingredients: original pork belly 150g, horseshoe 10g, Dongru 10g, 5 green vegetable hearts and a little ginger slices.

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.

working methods

1. Chop pork belly into paste, cut water chestnuts and winter flowers into rice, add salt, monosodium glutamate and cornstarch and beat until the meat is gelatinous, and beat 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.

Method 3 of braising lion's head in soy sauce

material

500 grams of edible oil (actual consumption 60 grams)

2 tablespoons soy sauce

Cooking wine 1 tablespoon

Pepper 1 teaspoon

500g pork stuffing

50 grams of rape

Carrot 25g

1 leek

Ginger 1 small pieces

Appropriate amount of starch

working methods

1. Wash and shred onion and ginger, wash rape and carrot;

2. Pork stuffing, onion, Jiang Mo, starch, pepper and soy sauce are fully mixed and stirred until they are elastic and made into meatballs of 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 oil in the wok, stir-fry rape and shredded carrot, then pour in the fried meatballs, add soy sauce, water and cooking wine, cook for more than 10 minutes on medium heat until cooked, thicken the water starch, and pour in the oil to serve.

Method 4 of braising lion's head in soy sauce

material

A pound of minced meat, minced onion and ginger, chopped horseshoe, two pieces of bread, and two eggs.

working methods

1. Mix the raw materials (except bread), add cooking wine, soy sauce, chicken essence and proper amount of salt, and mix well. Finally, add bread crumbs.

2. Make a big ball by hand, roll the starch dry, shake off the excess dry powder, and fry it in a hot oil pan until golden brown.

3. The meatballs are out of the pot. Stir-fry ginger and garlic in another oil pan, add stock, soy sauce, sugar and salt, boil the cabbage, take out the cabbage and put it at the bottom of the plate, add the fried meatballs and cook for about 10 minute, and turn over in the middle. Take out the meatballs and put them on the cabbage, thicken the soup in the pot, pour it on the meatballs and sprinkle with chopped green onion. Eat!