Lion's head is a kung fu dish that requires thought, effort and time. Braised and steamed have always been two genres, braised is common in the north, and the meatballs have to be deep-fried before steaming, also known as Sihi meatballs. The south see steamed, to Yangzhou lion head famous, white tender, spoon a poke, tofu like spread, the entrance is soft, mixed with some horseshoe crisp, eat is a mouthful of meat good texture.

Home to do lion's head, do not need to be like a professional chef, casual a little good.

Steamed lion's head, materials:

Five pancakes, lotus root, green onions and ginger in moderation, eggs

1, the most critical part of this dish:

Lion's head is concerned about the fine cut coarse chopping. Meat must not be whole into minced meat!

To cut into diced meat! To cut into diced meat! To cut into diced meat!

It's important to say it three times.

Lotus root is also diced.

2, add the cut lotus root diced meat, onion and ginger, cornstarch, an egg stirring vigorously, similar to the practice of dumpling filling, more stirring for a while, so that the meat is not easy to loose. Continue to add salt, soy sauce, cooking wine, sugar, continue to stir.

3, the meat into a round meat round.

4, do a good job and put a thin layer of oil into the disk, slightly separated from the center.

5. Steam for about 10 minutes in a pot of boiling water.

Delicious finished out of the pot open eat it ！！！！

1, (1) 500 grams of acid-expelled thighs, plus 20 grams of minced green onions, 10 grams of minced ginger, 10 grams of white soy sauce, 10 grams of cooking wine, 4 grams of pepper, 8 grams of chicken broth, 8 grams of salt, two eggs, 50 grams of corn starch, first all mixed well, and then add 250 grams of chicken broth mixed well in batches, and then take some of the meat underneath the hand to fall on the top, and so on repeatedly, so the meat filling is very strong. (2) Lotus root intact. (2) 250 grams of lotus root intact, scrape the skin and cut off the ends, clean, cut into green beans size, soak in water to soak off the powdered lotus root, fished out and drained. (3) the meat and lotus root grain put together and mix well slightly marinated for more than ten minutes, made larger than a walnut ball, into the container, on the steamer for 1 hour.

2, do pouring sauce. Bowl salt 2 grams of chicken essence 2 grams of steamed meatball juice 100 grams of soy sauce 5 grams of soy sauce, 10 grams of onion and ginger, 10 grams of corn starch, chopped scallions, frying spoon on the fire to put lard vegetable oil 30 grams of hot, sautéed onion and ginger did not pour the above material into the boiling into a thick paste, poured into the steamed meatballs on the sprinkle of chopped scallions on the table on can.

Steamed lion's head taste tender, fresh flavor beautiful, rich meat, very tasty, loved by everyone, do it yourself at home, tasty and affordable, steamed lion's head practice is also very simple, the main thing is to adjust the stuffing, steaming time to master , I am also very fond of eating steamed lion's head, often do it at home.

Lion's head believe that many people have eaten, lion's head has braised, there are steamed, are very delicious, steamed lion's head fresh flavor beautiful, meat aroma rich, smooth texture, tender, fresh flavor, melt in the mouth, loved by everyone, practice is also very simple, do it yourself at home, tasty but also affordable, I also like to eat steamed lion's head, every time the family add guests will be doing the dishes, the following to share How to make a steamed lion's head.

A steamed lion head practice

1, prepare ingredients: 500 grams of pork, horseshoes, green onions, ginger, egg white, salt 7 grams, 2 grams of pepper, 5 grams of yellow wine, 3 grams of sugar, onion and ginger, 180 grams of water, starch paste appropriate amount

2, the meat washed clean, the meat peeled, the skin and fat meat separate, lean meat and fat meat were cut into small dices, mixing the fat meat with lean meat, onion and ginger washed clean and chopped, pre-soaked soak in advance, soaked in the water. Clean and chopped, soak the onion and ginger water in advance and spare, wash and chop the horseshoes, put the meat in the pot, add salt, sugar, pepper and yellow wine.

3, put the hoof in, and then add an egg white, and finally add the onion and ginger water, stir in one direction, mix well, add a little starch paste, stir until the meat mixture on the strength, the next hand constantly wrestling meat mixture, more wrestling, wrestling until the meat mixture sticky, the pot to add water.

4, after the water boiled and turned to the fire, the meat mixture into equal-sized balls, put in to cook, stereotypes, fish out and put in a bowl, pour the original soup, prepare a few pieces of cabbage leaves, washed, evenly covered in the top of the lion's head, steamer water open into the steam, steam on medium heat for an hour on it.

Second, steamed lion's head tips

1, steamed lion's head, the choice of meat is also very important, it is best to choose the meat, do out better taste, the meat should not be chopped too much, cut a little bit bigger taste better, it is very important to mix, mixing time, you can put seasoning according to their own preferences, mixing time, add a little bit of green onion and ginger water, not only to remove the fishy taste, the taste will also be better.

2, when mixing the filling, be sure to add egg whites, so more tender, better taste, meat mix evenly, be sure to wrestle a little more, make out the taste is better, steamed lion's head, steaming time, time to master the fire, steaming time should be enough, so that it will be more tender, better taste.

Summary: Steamed lion's head is done, the meat is rich, smooth, tender taste, tender flavor, melt in the mouth, look at the delicious, the practice is also very simple, do it yourself at home, tasty and affordable, as long as you master the skills, you can make your own home to make a good-looking and tasty steamed lion's head, like you can try.

Steamed lion's head delicious steps:

Lion's head meat should be four fat and six lean, to be diced rather than chopped puree.

Add onion, ginger, eggs, salt, pepper, starch, starch should be less, otherwise the taste is not good, the meat should be wrestled on the strength, not stirred with chopsticks. The surface can use starch to help shape the ball when it is rolled into a ball.

Using boiling water to set the shape, the action should be gentle, do not break the balls. Steam on the pot for about an hour.

Steaming an hour out of the pot and put some blanched scale greens, garnish can be. This makes the lion's head inside fresh and fragrant, melt in the mouth.

Choose five-flower hard rib.

Meat divided into fat and thin cut corn kernels large, do not chop.

Mix in proportions, and wrestle to a mush.

You can add 10% water chestnut or green apple.

Add salt and onion and ginger juice.

Add salt and green onion and ginger juice.

In a pot of white water, place a cabbage leaf.

Put in the lion's head and cover with a cabbage leaf.

Put the meat skin in the pot to increase collagen.

Steam not less than 2 hours.

How to do it is delicious