How to make delicious braised lion's head? Of course there is a secret, as long as you master a few points. Here is my compilation of the lion's head practice, welcome to check!
Practice 1: a product of eight treasures lion's head
The characteristics of this dish: the soup is thick and fresh, soaking rice is a great, lion's head melt in the mouth, oil bean curd fresh and flavorful.
Primary processing:
1, peeled pork 5 pounds cut into pomegranate seeds the size of the cubes, the pot after adding the appropriate amount of onion and ginger water, chicken powder, cooking wine, pepper, shrimp roe (dry shrimp roe and chicken broth steamed through and then cooled), salt in a direction of stirring on the strength.
2, hairy Liao Sen 3, abalone 3 were cut into pomegranate ding; hairy fish maw, skirt 80 grams each cut into pomegranate ding; scallop 50 grams plus onion, ginger, cooking wine steamed through, after fishing rubbed; bamboo shoots, soaked mushrooms 200 grams of flying water and then cut into dices; 200 grams of water chestnut skinned and diced. The above eight treasures material into the basin containing meat, add a little salt, onion and ginger water, continue to beat in the same direction, and then mix into the appropriate amount of eggs, starch to increase the viscosity. 3, will be good eight treasures of meat mixture into 600 grams / a large ball. The bottom of the pan oil is hot, into the large balls of low heat frying until the top and bottom of the two sides of the golden brown and stereotypes.
4, soup bucket with broth, put the water of the old chicken, bone, pork skin (60 pounds of broth with an old chicken, 8 pounds of bone, 4 pounds of pork skin), into the large balls (to ensure that the broth did not exceed the balls 15 cm), medium heat boil and turn to simmer for 4 hours. After the meal in the lion's head add appropriate amount of oil bean curd with stew.
Walking process:
1, take a lion's head into a large casserole, into the appropriate amount of broth, placed in the pot on the stove, open micro-fire insulation.
2, on the guest in the casserole dish into the flying water of the oil bean curd 350 grams, seasoned with the right amount of salt, Dongguyi Pinch of fresh soy sauce on a small fire stew for 30 minutes you can go dishes.
Method 2: Lion's Head with Crabmeat in Huaiyang Style
Raw Materials
Main Ingredients: 500g of sandwich meat, 50g of crabmeat.
Seasoning: Ingredient A (3g each of tenderized meat powder and loose meat powder, 6g each of salt, monosodium glutamate (MSG) and crabmeat oil, 2 egg whites, 10g each of horseshoe granules, minced ginger, scallion whites and round onion, 8g each of cornstarch and eagle cornstarch), 1,500g of stewing juice in iron pot, 5g each of salt and MSG.
Making method
(1) will buy the sandwich meat clean, cut into diced meat add cornstarch, eagle cornstarch, egg white and mix well, and then add crabmeat, horseshoe granules and the rest of the A material to make a lion's head.
(2) iron pot into the stew sauce, under the remaining seasoning, and then add a good lion's head with high heat to boil, and finally changed to a small fire.
Practice 3: excellent double-flavored lion's head
The really good lion's head used in the minced meat must be the size of a pomegranate seed cut by the chef with a knife, the fat meat is slightly larger than the lean meat is slightly smaller, seven points of fat and three points of lean, add salt, eggs and starch, and constantly wrestling and become, and then up to five hours of `stewing. The large lion's head also hides a lot of secrets, there are crab roe, water chestnuts, double-yolked eggs, prunes, a spoon down as if digging for treasures, eat in the mouth meat tender and soft, soup viscous.
Raw materials
Main ingredients: 400 grams of black pork
Accessories: 200 grams of eggs, 100 grams of crab brain, 60 grams of water chestnuts, 50 grams of preserved vegetables
Seasoning: 6 grams of salt, 2 grams of chicken powder, ginger, 10 grams of cooking wine, 5 grams of cornstarch 6 grams of cornstarch
Making steps
There is a lot of secrets in this dish. The last spoonful of soft and flavorful sauce on the lion's head is the finishing touch, presenting the best lion's head in front of diners.
2, the black pork with a knife grain cut into pomegranate grain, cut when the fat grain slightly larger, lean meat grain slightly smaller. The amount of control in seven points of fat, three points of lean, cut must be fine.
3, in the cut black pork grains add salt, chicken powder, starch, appropriate amount of ginger, and constantly hand rubbing wrestling, so that it is strong, flavorful.
4, the meat granules clenched into a ball with your hands, in the middle of the processed crab roe, water chestnuts, prunes and other ingredients, on the pot to simmer for 5 hours.
13. Add an appropriate amount of hot water, water boils and then turn the heat down to simmer for 20 minutes, and then add two small spoons of salt to taste;
14. Cooked sauerkraut and fish head fish bones fished out of the bottom of a large bowl spread;
15. This time to the fish piece by piece in the pot, gently shaking the pot;
16. Matured fillets of fish poured into the large bowl;
17. Put a little cooking oil in the pot, and when the oil is hot, put in the dried chili peppers and peppercorns to burst;
18. Pour the chili peppers and peppercorns with the oil on the fish fillets can be.