Raw materials: lean meat 900 grams

fine fat 400 grams

eggs 2

fresh lotus root (red skin) 200 grams

Applications: refined vegetable oil, yellow wine, monosodium glutamate (MSG), salt, sugar, Zhenjiang balsamic vinegar, soy sauce, green onion, ginger, starch and so on.

Side dishes: that is, the bottom dishes. Beans are preferred, such as: green beans, beans (shelled); also available cabbage and so on. Selection principle: not take away the flavor and like to eat can be.

Preparation: 1, lean meat and fat meat into minced meat, mixed and then chopped together (commercially available "meat" is not desirable);

2, ginger and green onion with just missed the end of the cool water soaked for 30 minutes, the water will be poured into the minced meat;

3, will be used to processor pureed lotus root (the more crushed the better). (the more crushed the better) into the minced meat;

4, will be 2 eggs knocked into the minced meat, add the appropriate amount of yellow wine, monosodium glutamate, salt, soy sauce, sugar;

5, drop 7, 8 drops of Zhenjiang balsamic vinegar is very important!

6, the amount of starch is the key: to corn starch, for example, 1300 grams of minced meat about 30 grams;

7, with 3 or 4 chopsticks always a direction of forceful stirring, do not reverse stirring, until the power (i.e., elasticity) to standby;

8, 10 grams of cornstarch to add 50 grams of water to hook into the starch juice to standby.

Production: 1, take about 80 grams of ground meat in the left and right palms back and forth gently kneaded and poured into a flat round patty, while coated with a small amount of starch;

2, the flat round patty gently put into a lightly heated frying pan, frying on both sides until the patty is formed and does not fall apart can be, don't blow up into a yellow - this process is the key to the success of the dish;

This is the key to the success of the dish;

This is the key to the success of the dish.

3. Put the oiled patties into a casserole dish with a vegetable base (e.g., 200 grams of green beans);

4. Add hot water to cover the patties, then add a small amount of monosodium glutamate (MSG), salt, soy sauce, and sugar;

5. Slowly simmer the patties for 2 hours or more over a low flame. From the beginning to the completion of the must use a small fire to keep slightly open, do not avoid large fire!

The characteristics of braised lion's head: red color, attractive aroma, fat but not greasy, melt in the mouth, young and old salty. Often the base dish (green beans) is first snatched up.

Seasoning without soy sauce, the flat round meat directly on the washed lotus leaves, on the pot on the fire steam for more than 2 hours, that is, "Steamed Lion's Head", this is also a famous dish!

Change "crabmeat" can do famous dishes "crabmeat lion's head

Materials: 400 grams of pork (lean 240 grams, 160 grams of fat), 1 egg, water chestnut, "lotus root", cabbage, green onions, ginger, each moderate.

Seasoning: salt, chicken essence, sugar, cooking wine, cornstarch each moderate.

Stewed lion's head:

Practice:

1, cabbage wash, separate the stalks from the leaves and spare.

2, the onion and ginger shredded, take a small bowl of water, soak the onion and ginger, and squeeze the water into the onion and ginger water.

3, the pork fat and thin separate, lean meat first shredded, then change the dice, and then chopped.

4, the fat part of the shredded knife into pomegranate granules, water chestnuts are also the same shredded knife into pomegranate granules

5, the fat and lean meat mix, add green onion and ginger water in batches, stirring in one direction, so that the meat to absorb enough water.

6, add salt, chicken essence, a small amount of sugar, cooking wine, a little cornstarch and an egg, mix in one direction, until the meat on the strong sticky, in the addition of water chestnuts and mix well.

7, take the pot (preferably a casserole, following the disappearance of our family pressure cooker valve, my casserole also cracked for no reason! Had to use a frying pan.) Spread a layer of cabbage leaves

8: Take the meat, wrestle it back and forth between your two palms until it is solid and shaped, place it lightly on the cabbage, and cover each meatball with a cabbage leaf

9: Pour water along the sides of the pot, not over the meatballs.

10: Bring to a boil, reduce heat and simmer for 2 hours or more.

11, finally, if you are treating, you can divide the meatballs in a small casserole, and then put one or two blanched cabbage dishes, if you just eat with your own family, then I suggest not to bother, directly the stalks of the vegetables with more under the leaves braised into the casserole with the burnt, the dish is better than the meat.

1You will certainly ask why you put cabbage leaves? Because cooking lion's head is a lot of oil, the first oil absorption, the second to maintain the fresh flavor of the meat.

2, chopping meat must be fine cut coarse chopping, if the whole into a large piece of meat to start chopping meat is ruined! Also, don't be lazy to buy the current meat filling, so you can't make a good lion's head out of death.

3, do not mix fat and lean meat in a piece of chopping, because the fat is not required to chop, only cut into pomegranate grains on the line, this is a test of patience

4, the water should be added to the full one time, if you want to replenish the water, be sure to replenish the boiled water.

Put on the crabmeat, you can also make stewed crabmeat lion's head.

It is recommended not to deep-fry, if you do jiao yi pills can be fried, fried food eat more bad, for their health consider it