Chinese Food
Oven version of lion's head without frying, low fat and oil
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No matter it's sunny or snowy, people love lion's head. However, to make a delicious lion's head, there are many steps. Especially in the conventional way, it needs frying. It is often daunting. The procedure of frying lion's head is mainly to make use of the high temperature, so that the appearance of lion's head can be shaped without being lax. Can the high temperature of the oven achieve the same effect? Yes. In the past, instead of frying, we used to make oven versions of all kinds of fried things. After many attempts, Xiao Ka chose to bake the lion's head at high temperature, which also played a role in shaping. At the same time, the fat inside the lion's head has been baked out a lot. Oil control and fat reduction - although the fat is also a delicious part. But this practice undoubtedly gives us the option to control the heat. Further, we can also choose to stew the lion's head in the oven. Further reduce the hot work. Create a healthy, low-fat version of the lion's head with less oil and convenience. Don't fry, don't fry. Don't even open the fire
Cooking ingredients
Cooking Steps
Step1:Prepare the materials used.
Step2:The fat and thin pork is peeled, sliced and chopped into pieces.
Step3:Chopped shallots, ginger and peeled horse tellurium.
Step4:Put the meat stuffing and all the marinating materials into the bowl. Mix well with chopsticks and stir until the meat is strong.
Step5:Cover the meat and marinate for about 20 minutes to taste it.
Step6:Put on gloves and dip in a little water. Divide the marinated meat into about the size of an egg
Step7:Rub it into a circle and put it in the dish.
Step8:Put all the meatballs in the starch again and roll around
Step9:And beat off the excess powder on the surface
Step10:Drain into the baking tray.
Step11:Brush a small amount of oil on the surface of the meatballs stained with starch.
Step12:Co726a pressure oven. Preheat it 200 degrees in advance. Put the baking tray in the lower layer and bake for about 15 minutes
Step13:It's just a layer of golden skin on the surface.
Step14:In the stew, add other ingredients except Shanghai green. Add the roasted meatballs. Close the lid.
Step15:Co726a pressure oven. Pressure mode. Set the fire 230 degrees in advance and preheat well. Put the stew pot in the lower layer and stew for about 40 minutes.
Step16:Stew until there is a little soup to come out.
Step17:Loading is complete.
Cooking tips:1. The meat should be fat and thin. The taste is better and it is easier to keep its shape; the meat stuffing that you chop with a knife will be better to eat. It can also be broken with a cooking machine. 2. The meatballs are baked in the oven before stewing. It can force out some oil. It also saves the trouble of frying with a large pot of oil. It's very easy. 3. It's OK to cover the balls with the water added during stewing. Too much water will make it difficult to collect juice and easy to break the balls. There are skills in making delicious dishes.
