2. braised lion head
home cooking of lion head How to make lion head?
The raw materials for making lion's head are: 350 grams of pork filling, 3 water chestnuts, 2 eggs, 7 mushrooms (small), lettuce, 2 spoons of starch, ginger, salt, sugar, dark soy sauce, thickening powder in moderation Preparation: 1. Cut the water chestnuts into mung bean-sized particles, and the mushrooms into small particles after they are hydrated and also cut into small particles, and mix with the meat filling, eggs and starch, and one-way more than a little bit of time, add salt to the right amount.
2. Put more oil in the pan, when hot, the meat mixture will be balled up into balls about six centimeters in diameter into the frying pan, until the surface of the deep red and fish out (because of gravity, the meatballs just into the frying pan need to be turned from time to time to keep it in the shape of a ball). 3. Take the chicken rack to simmer the broth, and scald the cleaned lettuce in the broth, laying it on the bottom of the plate.
Salt and sugar in the chicken broth, add ginger, appropriate amount of dark soy sauce, into the deep-fried meatballs, high heat, medium heat to reduce the juice, the soup is almost finished when the meatballs out of the yard to the lettuce leaves. Then add gravy to the pot, high heat sauce, evenly poured on the meatballs can be.
Be careful with the salt and soy sauce at the beginning because the chicken broth will be very thick at the end.
The home cooking of braised lion's head?
Braised lion's head home cooking
Ingredients: 140 grams of lean meat, 60 grams of luncheon meat (or fat), a little onion, ginger and garlic, water chestnuts (Izumi mushrooms, horseshoes) 5, mushrooms two, an egg, cooked quail eggs
Practice:
1, lean meat and luncheon meat cut into ultra-fine fine dices, and then chopped with a knife for two minutes, can not be used in a blender haha, or it will be like eating textured wood chips. It will be like eating palatable wood chips.
2, water chestnuts, mushrooms chopped into fine grains, and minced meat, egg whites, starch, salt, ginger and rice accompanied by puree, wrapped in quail eggs, pinched into a meat round.
3, put more oil in the pot, oil spicy after turning to low heat, the meatballs fried molding after fishing, and then put into the soup (chicken broth, bone broth, water plus soup can be, I use the pork bone soup). In a small fire to cook.
4, leave the bottom oil in the pot, put onion, ginger and garlic, bean curd, and a little sugar, tomato sauce (in order to increase the color) burst incense, add the appropriate amount of boiled meatballs in the broth, and then put the chicken essence, soy sauce, vinegar, a little boiling, thickening, dripping a little oil, out of the pot
5, simmering good lion's head on a plate, dripping with juice.
practice, braised lion's head how to do delicious, braised lion's head home practices
ingredients: 1, half a catty of pork foreleg sandwich meat, minced.
2, a tender lotus root.
3, an egg.
4, eight vegetable hearts.
5, a small piece of ginger.
6, three green onions.
7, three tablespoons of soy sauce.
8, a tablespoon of dry starch, another spoonful of starch with the right amount of water to thicken the sauce.
9, salt, monosodium glutamate moderate.
(HaoChi123)
- operation: 1, the lotus root into fine grain, green onion cut into segments, ginger with a knife to break, the egg hit dry starch in the clockwise direction into a whole egg batter.
2, pour the egg paste into the meat, lotus root, put the appropriate amount of salt and two tablespoons of soy sauce, clockwise stirring vigorously.
3: Pinch the meat mixture into flat balls.
4, put the oil in the pot to boil until 70% hot, under the balls fried for about two minutes, deep-fried into the skin to the exterior closed to the inside of the balls.
5, fish out and drain the oil on a plate for use.
6, the pot of oil out, put the balls, add about two pounds of soup or water, three tablespoons of soy sauce, ginger, green onions, boil and then change the heat to burn more than an hour. 7, cooked through the meatballs out of the plate to be used.
8, put the vegetable heart into the pot of soup and boil for about a minute until cooked.
9, fish out the heart of vegetables loaded balls in the plate, pot thickening dripping into the plate is complete.
How to do braised lion head?
Braised lion's head
Ingredients: 50 grams of asparagus, 20 grams of fungus, 20 grams of soy sauce, 15 grams of cooking wine, 3 grams of vinegar, 8 grams of salt, 3 grams of sugar, 180 grams of oil, 10 grams of green onions, 10 grams of ginger, 3 grams of starch.
Directions: Slice the asparagus. Water fungus selected and washed. Starch dissolved in water.
Frying pan on the fire, add 150 grams of oil, burned to 80% hot, will do a good job in the lion's head into the deep-fried to the top color, removed from the filter dry oil.
frying pan on the heat, put 30 grams of oil, the onion and ginger pieces into. Stir out the flavor of the next lion's head, put soy sauce, cooking wine and 300 grams of water, then add salt and vinegar, put the asparagus slices and fungus and then burn about 5 minutes, and finally into the water starch, the juice thick, you can plate.
Home made braised lion's head
Ingredients: meat, eggs, flour, cooking wine, green onions, ginger, five-spice powder, soy sauce, salt.
Method: chopped green onions, minced ginger, eggs into the meat, add a little flour, then add wine, minced green onions, minced ginger, five spice powder, salt and soy sauce, stirring vigorously, so that the ingredients evenly and into the meat.
Add oil to the pan, turn on low heat, until 80% hot, the meat mixture into a large meatball, into the pan, slow frying seven mature, then serve.
After all the meatballs are fried, put all the meatballs back into the pot, add a little water and soy sauce, and simmer over medium heat. When the meatballs are cooked, put them in a bowl with the soup.
How to make braised lion's head?
Ingredients:
Half a catty of pork foreleg sandwich meat, chopped. The first thing you need to do is to make sure that you have the right ingredients and that you have the right ingredients for the job. The first time I saw this, it was a very good thing that I was so happy. Vegetable heart eight. A small piece of ginger. Three green onions. Three tablespoons of soy sauce. One tablespoon of dry starch, and another tablespoon of starch with appropriate amount of water to make gravy. Salt, monosodium glutamate moderate.
Practice:
1, the lotus root chopped into fine grains, scallions cut into segments, ginger broken with a knife, eggs hit the dry starch in the clockwise direction stirred into the whole egg paste. [Food China]
2, pour the egg paste into the meat, lotus root minced, put the right amount of salt and two tablespoons of soy sauce, clockwise stirring vigorously.
3: Pinch the meat mixture into flat balls.
4, put the oil in the pot to boil until 70% hot, under the balls fried for about two minutes, deep-fried into the skin to the exterior closed to the inside of the balls.
5, fish out and drain the oil on a plate for use.
6, the pot of oil out, put the balls, add about two pounds of soup or water, three tablespoons of soy sauce, ginger, green onions, boil and then change the slight fire more than an hour.
7, cooked through the meatballs out of the plate to be used.
8, put the cabbage into the pot of soup and boil for about a minute until cooked.
9, fish out the heart of vegetables loaded balls in the plate, pot thickening dripping into the plate is complete.
How to do lion's head, to be tender and will not fall apart
Ingredients
Pancake 250g
Eggs 1 pho
Green onions moderate pho
Starch moderate
Soy sauce moderate
Salt moderate
Vegetable moderate pho
Oil in moderation
枸杞适量相克食物
獅头的做法
1. Pork is washed and chopped, plus chopped scallions together into a puree.
2. Into the container, add the appropriate amount of starch and salt, soy sauce, eggs and stir vigorously.
3. Knead into a smooth round.
4. All ready to set aside.
5. Heat the oil in a frying pan to 7 minutes, add the meatballs and fry until the surface is golden brown.
6. Fish out and control the oil.
7. In a separate pot, add the gumbo and soy sauce and bring to a boil.
8. Add the fried meatballs and simmer for 10 minutes.
9. small rape in advance with hot water, meatballs arranged neatly, decorated with rape, and then put the wolfberry garnish.
Watch this recipe on your phone
Tips
1, lion's head is best to use half fat and half lean pork to do, very fragrant.
2, meatballs are most afraid of falling apart in the pot, to high-fire speed frying 2 minutes after the shape, and then turn to low-fire frying will not be paste.
The practice of braised lion's head The practice of braised lion's head
Main Ingredients: pork triple meat (or pork stranded meat) 600 grams.
Ingredients: A, 3 tbsp cornstarch, 300g each of Chinese cabbage and bok choy, 2 tbsp soy sauce, 200g water chestnuts, 1 tbsp rice wine, 50g each of green onion and ginger, 1 tsp pepper, 1 egg; B, 1 cup cornstarch, moderate amount of oil; C, 2 cups of water, 3 tbsp soy sauce, 1 tbsp each of sugar and rice wine Directions: 1, water chestnuts, ginger, respectively, peeled and cleaned, washed, green onion, both minced; Wash Chinese cabbage, cut into large pieces; wash green cabbage, put it into boiling water and scald it, then lift it up and put it into a plate for spare. 2: Dice pork, then mince it (stranded pork) and put it into a bowl, beat an egg, add green onion, water chestnuts, minced ginger and Ingredient A and mix it until it becomes sticky, then pinch it into a ball and dip it into Ingredient B. Put it into a hot pot and deep-fry it on high heat until the appearance is golden brown, then lift it out and drain off the oil and reserve it for spare. 3: Add Ingredient C to a pot and cook the cabbage over high heat. Add the cabbage, cook over high heat, add the meatballs, reduce heat to low and cook until the meatballs become flavorful, turn off the heat, serve on a plate with green cabbage, sprinkle with chopped green onion, and serve. Lion's head to be soft and tasty, the meat is best to chop their own, another focus is on the container, to be stewed slowly over a fine fire to the casserole for the best, the late master of Chinese painting Zhang Daqian taught his wife a good dish is "braised lion's head", Mr. Daqian's method of operation is that ten percent of the lean meat, three percent of the fat meat, fine chopping and chopping, the size of the grain of rice, can not be chopped too finely! The first step is to keep the gap between the meat, in order to contain the juice.
Braised lion's head Ingredients: 250g of ground pork, a little pork fat, lotus root / water chestnut 50g (cut into pieces), 300g of vegetables, a little ginger, ginger 2 slices, star anise 1, 1 clove of garlic, starch, egg white 2, salt, sugar, monosodium glutamate (MSG), wine, soy sauce, soy sauce, oil. Practice: 1. Minced pork bought, add a little fat, chopped loose with a knife, chopped for about 10 minutes, until the meat is not obvious.
2. minced meat in a container, add ginger, lotus root / water chestnut minced, 1 tsp salt, 1 tsp sugar, ? tsp monosodium glutamate (MSG), a tablespoon of wine, a tablespoon of soy sauce, enough starch with 2 egg whites and a little water, mix well. Put it in the refrigerator for 15 minutes to solidify slightly.
3. Pinch the minced pork into ping-pong ball size balls. 4. Fry the meatballs in a frying pan until they are cooked to 8 minutes, then remove from the pan and drain.
5. Put the meatballs into a small pot, add water not over the meatballs, add two slices of ginger, two tablespoons of dark soy sauce, 1 tsp salt, two tablespoons of sugar, anise, half a tablespoon of monosodium glutamate (MSG), when the water boils, turn the heat to low, and simmer for about 1 hour. 6. start the oil pan, the garlic pat loose after bursting the pan, the vegetables into the heart, fried through can be.
7. Turn the meatball pot to high heat and thicken the gravy. 8. The vegetables as the base, meatballs lay on the top, topped with soup, can be.
The easiest way to make braised lion's head
The way to make braised lion's head is as follows:
Step 1: Remove the top layer of meat from the prepared pork, and wash it well and then chop it up.
The second step: the ready hoof peeled and washed, cut into small dices with a knife.
Step 3: Put the chopped pork into a bowl, add the appropriate amount of chopped green onion, ginger, cooking wine, salt, beat an egg, and then pour in water and starch.
Step 4: Mix the above ingredients well with chopsticks.
Step 5: Pour in the diced horseshoes after mixing well and continue to mix well.
Step 6: Grab the meat mixture with your hands and make a big meatball, pour it left and right with both hands to expel the air in the meatball.
Step 8: Fry the large meatballs evenly into golden brown out of the pan.
Step 9: Finally, take another pot to add the right amount of hot water, cooking oil, cooking wine, soy sauce, soy sauce, sugar, ginger, scallion and salt on high heat to boil, turn the heat to simmer until the lion's head is cooked through the flavors, the juice can be served on the table.
Braised lion's head practice
Home cooking braised lion's head practice
Ingredients: 1, half a catty of pig front leg sandwich meat, chopped.
2, a tender lotus root.
3, an egg.
4, eight vegetable hearts.
5, a small piece of ginger.
6, three green onions.
7, three tablespoons of soy sauce.
8, a tablespoon of dry starch, another spoonful of starch with the right amount of water to thicken the sauce.
9, salt, monosodium glutamate moderate.
(HaoChi123)
- operation: 1, the lotus root into fine grain, green onion cut into segments, ginger with a knife to break, the egg hit dry starch in the clockwise direction into a whole egg batter.
2, pour the egg paste into the meat, lotus root, put the appropriate amount of salt and two tablespoons of soy sauce, clockwise stirring vigorously.
3: Pinch the meat mixture into flat balls.
4, put the oil in the pot to boil until 70% hot, under the balls fried for about two minutes, deep-fried into the skin to the exterior closed to the inside of the balls.
5, fish out and drain the oil on a plate for use.
6, the pot of oil out, put the balls, add about two pounds of soup or water, three tablespoons of soy sauce, ginger, green onions, boil and then change the slight fire more than an hour.
7, cooked through the meatballs out of the plate to be used.
8, put the vegetable heart into the pot of soup and boil for about a minute until cooked.
9, fish out the heart of vegetables loaded with meatballs in the plate, pot thickening and dripping into the plate is complete.
The most authentic braised lion's head practice
Braised lion's head practice details Vegetables and Efficacy: home cooking
Braised lion's head of the preparation of the materials: Main ingredients: the original 150 grams of pork, 10 grams of hoofs, 10 grams of Dong Ru, cabbage heart 5, ginger slices a little.
Seasonings: 500 grams of peanut oil (consume 100 grams of oil), 12 grams of salt, 10 grams of monosodium glutamate (MSG), 5 grams of sugar, 30 grams of cornstarch, 150 grams of chicken broth, 10 grams of soy sauce king, 5 grams of sesame oil. Teach you how to do braised lion's head, how to do braised lion's head to be delicious 1, chopped meat into puree, horseshoes, Dong Ru cut rice, add salt, monosodium glutamate, cornstarch hit until the meat gelatin, made into four large balls. Vegetable heart scalded with boiling water and put up into the dish, ginger slices. 2, burning pot of oil, oil temperature of 130 degrees into the large meatballs, fried to the outside of the golden brown inside cooked and removed for use. 3, the pot of oil, into the ginger, add chicken broth, into the large meatballs, put salt, monosodium glutamate, sugar, soy sauce king, with a small fire until the juice is thick, and then thickened with wet cornstarch thickening sauce dish that is completed. Braised Lion's Head Casserole recipe details Cuisine and Efficacy: Lu Cuisine
Braised Lion's Head Casserole Ingredients: Ingredients: Ground meat 1200 grams Garlic 4 tbsp minced scallions 2 tbsp Shandong Steamed Buns 1 Marinade Ingredients: Salt 1 tsp Soy sauce 1 cup Star anise 1 Glycyrrhiza Glabra 1 slice Ice Sugar 2 tbsp Sugar, Salt 1/2 tbsp Soy Sauce 3 tbsp Pepper 1/2 tbsp sesame oil 2 tbsp Vino Verdes 2 tbsp Teach you how to make braised lion's head casserole. How to make braised lion's head casserole, how to make braised lion's head casserole is delicious 1. Shandong steamed buns with water soaked into a char, and then with other ingredients and seasonings together with a full mix, into the refrigerator for about 60 minutes. 2. Use your hands to make meat patties from the ground meat ball, brown on both sides in a pan, and put them into a deep pot when done. 3. Add all the marinade ingredients and pour in cold water to cover the patties and marinate for 1 hour. 4. you can also prepare cabbage, boil beforehand, and then into the marinade to cook soft, into the casserole, first put the cabbage on the bottom, and then put the lion's head on the top, dripping some marinade can be served on the table to eat.
practice, braised lion's head how to do delicious, braised lion's head home cooking
ingredients: 1, pig front leg sandwich meat half a catty, chopped.
2, a tender lotus root.
3, an egg.
4, eight vegetable hearts.
5, a small piece of ginger.
6, three green onions.
7, three tablespoons of soy sauce.
8, a tablespoon of dry starch, another spoonful of starch with the right amount of water to make gravy.
9, salt, monosodium glutamate moderate.
(HaoChi123)
- operation: 1, the lotus root into fine grain, green onion cut into segments, ginger with a knife to break, the egg hit dry starch in the clockwise direction into a whole egg batter.
2, pour the egg paste into the meat, lotus root, put the appropriate amount of salt and two tablespoons of soy sauce, clockwise stirring vigorously.
3: Pinch the meat mixture into flat balls.
4, put the oil in the pot to boil until 70% hot, under the balls fried for about two minutes, deep-fried into the skin to the exterior closed to the inside of the balls.
5, fish out and drain the oil on a plate for use.
6, the pot of oil out, put the balls, add about two pounds of soup or water, three tablespoons of soy sauce, ginger, green onions, boil and then change the heat to burn more than an hour. 7, cooked through the meatballs out of the plate to be used.
8, put the vegetable heart into the pot of soup and boil for about a minute until cooked.
9, fish out the heart of vegetables loaded balls in the plate, pot thickening dripping into the plate is complete.
Authentic lion head practice?
Tell us about the "stewed Yangzhou lion's head" practice:
First of all, it is the main material pork, to fat meat 30%, 70% of the meat (this ratio is very important)
Then there is the egg, starch, green onions, ginger, cooking wine, as well as seasonings and so on.
Chop the fine meat finely and put it on a plate. Then cut the fat meat into small pieces, slightly chopped, but not chopped fine. Put it on a plate with the chopped 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 make the color of the lion's head darker). Put the egg white into the chopped meat as well.
Pat the scallions and ginger loose and soak them in half a bowl of water.
The fat meat with hands, (remember: to mix in one direction, do not change direction) and then add soaked onion and ginger water (you can put some more water, which can make the lion's head more crispy and delicious), and starch (starch does not have to be too much), egg white, monosodium glutamate, cooking wine (in moderation, too much easy to make the color darker) together with hard mixing, according to the proportion of more water can be put, do not have to worry about the meat minced diluted! Do not worry about the minced meat becoming thin and can not be molded. Because as long as the force of clockwise stirring, minced meat will absorb enough water and gradually thickened. During the period, you can slowly add some salt, which can increase the consistency of the minced meat, and make it easier for the lion's head to absorb the water. (Master said many family practices do not put water, this is the biggest mistake, do out of the lion's head is very old, the taste is not good)
Stir the minced meat, and then in a deep-bottomed casserole dish with enough water, with the stove stove burner to warm up, and then take a fist-sized amount of meat with the right hand thumb and forefinger sliding form, and then two hands gently patted, so that between the fine meat and fat meat rice will be formed in the surface of the lion's head in the form of rough plush-like. Then gently placed in a pot of warm water, and then boil, (the lion's head on the shape), and then stewed over low heat for two or three hours, crispy and tender "stewed lion's head" is good. (When stewing the lion's head, you have to keep skimming off the foam and crumbs, because you want to keep the soup clear.
The authentic way to make braised lion's head!
Do you like to eat braised lion's head? The following will give you the most authentic practice:
1 first meat chopped into minced meat, their own chopping is delicious, take the opportunity to put the glutinous rice amoy good in the rice cooker to burn with the usual rice as burned!
2 will be chopped minced meat in a pot, and then into the ginger, wine, salt, monosodium glutamate, green onions (the most critical, to be a little more fragrant on some) and then hit one to two eggs together with the mixing of all! And then seasoning!
3 will be cooked glutinous rice and minced meat and mix well, must be mixed evenly! And then seasoned
4 ready to frying pan, a bowl of wet starch
5 will be pinched into a round ball of glutinous rice meat into the wet starch rolled on the line, and then put into the eighty percent of the frying pan in the frying pan until the appearance of the golden brown on the OK! At once you can feel the aroma! One of them, it's okay, it's cooked!
The above is the original shape of the lion's head, good fried lion's head, can be braised, can be put into the hot pot can, braised is more delicious
The cold lion's head into the pot, put a little water, boiled, put the soy sauce, monosodium glutamate, cook for a while, cook the lion's head is soft on the line, and then into the sugar, such as soup thick, can be out of the pot, and then sprinkled with some scallion on top of it! The first thing you need to do is to make sure that you have the right ingredients for your meal!
Wow, mouth watering!
To make braised lion's head, don't buy fried lion's head in the market, that kind of flour is more, not as good as the one you make!
The most authentic braised lion's head practice
Ingredients: 500 grams of pork stuffing, 50 grams of greens, 25 grams of carrots, 1 scallion, 1 small piece of ginger, starch in moderation, Seasoning: 60 grams of cooking oil, 2 tbsp of soy sauce, 1 tbsp of wine, 1 tsp of pepper, cooking method 1. scallion, ginger washed and chopped, wash greens, washed and carrots, shredded 2, Pork filling and onion, ginger, starch, pepper, soy sauce, mix well, and wrestle until elastic, made of the same size meatballs, 3. Heat half a pot of oil, meatballs poured into the frying pan fried to golden, 4. frying pan, leaving a little cooking oil, frying vegetables and carrots, and then fried meatballs poured into the soy sauce, water, cooking wine with the burner, simmering on medium heat for more than 10 minutes until cooked, thickening with cornstarch, pouring oil to the plate can be.
Characteristics: suitable fat and thin, meat flavor overflowing. Chef's tip: Mince the meat to refer to the "three points of fat, seven points of thin" principle.