2, the good lion's head sprinkled with a little chopped green onions and wolfberries, into the steamer for 60 minutes, take out can be.
. 1 tablespoon of groundnut flour add 5 tablespoons of water and mix well, set aside.
5. Dice the fat meat and lean meat separately, set aside the fat meat first.
6. Mince the lean meat into a coarse mince.
7. Add the diced fat meat.
8. Minced into a more delicate minced meat. (Do not too into the paste, to maintain a granular, so that the lion's head is crunchy)
9. Add horseshoe diced, chopped green onions and ginger.
10. slightly chopped well. (Do not chop for too long here, mainly for mixing, if the hoof all chopped up, the lion's head will not have the particles of the hoof, and it will not be so crispy)
11. Put the chopped meat into a larger bowl, mix in the above seasoning, wear disposable gloves, add the water starch made of groundnut flour prepared earlier in the meal in small portions, and scrub the minced meat well. (About 2, 3 minutes can be grabbed, do not need to mix vigorously)
12. Take the appropriate amount of minced meat in the palm of the left hand, the right hand with a kitchen knife to repeatedly scrape up, until it becomes a round lion's head look. (This step is a little difficult, need to be skilled, I was raised to see the family cook and dad are doing this, so also so learn, now has been skilled, if you do not know this method, you can use an iron spoon, the right hand holding, with the left hand on the repeated scraping up the system round. Iron spoon is generally feeding children to eat the kind, because this spoon in the middle is round, and we usually drink soup ceramic spoon, the bottom is flat, so it is not suitable)
13. In order to do a good job of all the lion's head, I did 2 plates.
14. After doing so, steamed on the pot. (Cold water into the pot, the water boiled to medium heat steaming for about 5 minutes, the picture is already steamed, you can see a lot of soup in the plate, this is because the seasoning added water starch)
15. Steamed lion's head taken out of the plate, according to their own imagination a little bit of decoration.
16. Pour the soup on the plate into the pot, add a little water starch, hook into a thin gravy. (Thin gravy can be, not too thick silk)
17. The gravy evenly poured on the decorated plate can be. 150 grams of pork, 10 grams of horseshoes, 10 grams of mushrooms, 5 green cabbage hearts, a little ginger.
Seasoning
500 grams of peanut oil (100 grams), 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 dark soy sauce, 5 grams of sesame oil.
Making process
1. Pork chopped into puree, horseshoes, mushrooms cut into rice, add salt, monosodium glutamate, cornstarch and beat until the meat gelatin, for four large balls. The heart of the green vegetables with boiling water to boil cooked fish up into the dish, ginger slices.
2. Boil the pot of oil, oil temperature of 130 degrees into the large meatballs, deep-fried until the outside of the golden brown inside cooked and put away for use.
3. pot of oil, into the ginger, add chicken broth, into the 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 into a dish that is ready. [1]
Clean stewed crabmeat edit
Practice
Clean stewed crabmeat lion head
Clean stewed crabmeat lion head
1. Peeled pork pork cut into pomegranate beads large particles, and then chopped into stuffing, the specific fat and lean ratio of 4:6, with green onions, ginger, cooking wine, water made of onion and ginger liquor water, mix into the filling, put salt and a little pepper, and in the direction of the Stir, put in the river crab meat to be used.
2. Cut the water chestnuts into small cubes, and wash the cabbage.
3. Take the casserole pot boiling water, put onion, ginger, cooking wine, and then the meat into about 100 grams - 150 grams of meat round, the top of the river crab yellow, into the casserole pot, stew about two hours over low heat, skim off the floating oil, put monosodium glutamate, salt, and then put into the hot heart of the vegetable stew slightly can be.
Flavor
Original soup, original flavor, "lion's head", that is, Yangzhou said "big chopped meat", the northern language called "big meatballs" or "four happy balls". The "lion's head" is called "big chopped meat" in Yangzhou dialect, "big meatballs" or "four happy balls" in northern dialect. It is said that its "distant ancestor" is "Jumping Pill Roasted" (Qimin Yaojiaozhi 80), which was recorded in "Food Scripture" of the North and South Dynasties. Roasted method of eighty").