Chinese Food
Egg and lion's head
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Two days ago, I made dumplings with minced meat. There was a bowl left. Today, when I bought vegetables, I found that the price of eggs fell. I bought a bag of eggs. I wanted to make an egg lion's head. I just wiped out that bowl of minced meat. This time, I made a modified version of lion's head. It was wrapped in meat stuffing with eggs. It was really delicious. I didn't even think of the leftover dumpling stuffing. In other words, it's delicious. Compared with meatballs, it's very convenient to use leftover dumpling stuffing. Just beat them into meatballs and put them in the pot. Lion's head is a classic delicacy in the south. In the eyes of northerners, it's meatballs. People who have eaten it are full of praise. People who haven't eaten it are imaginative.
Cooking ingredients
Cooking Steps
Step1:Pour cold water into the pot. Put in the eggs. Turn the water to low heat and cook for 8 minute
Step2:Rinse the eggs with cold water until they are cold. Peel off the eggshells.
Step3:Mix the meat stuffing with salt, pepper and ginger. Add soy sauce, oyster sauce and sesame oil. Add 2 tbsp water and 1 tbsp starch and beat in one direction. Wrap the chicken with meat stuffing. Beat the eggs back and forth between your hands properly. One is for shaping. The other is to make the meat stuffing more compact.
Step4:Put oil in the pot. Heat it to 70% heat. Put in meatballs. Fry for 45 minutes.
Step5:In the process of frying, make sure the heat is evenly distributed around the lion's head. Take out the fried meatballs and control the oil for later use
Step6:Leave a little oil in the pot. Stir fry onion, ginger, garlic, dried pepper and pepper
Step7:Put in the meatballs. The best amount of water is not too much. Add 1 scoop of soy sauce, 1 scoop of oyster sauce, 3 grams of ice sugar, 1 scoop of red koji powder (no need or use of Sufu for coloring)
Step8:Simmer on low heat for 30 minute
Step9:Stewed soup left in the pot. Add some water starch to make a thick sauc
Step10:Pour the soup on the balls. The delicious balls will be ready. The entrance is soft and waxy. The meat is fragrant.
Step11:Beautiful color, fresh and tender taste, fat but not greasy. It used to be suitable for all ages
Step12:A meatball. A whole bowl of rice. Especially in winter.
Step13:Compared with meatballs, it's very convenient to use leftover dumpling fillings. Just beat them into meatballs and put them in the pot.
Cooking tips:1. When frying meatballs, gently push the pot to prevent the lion's head from sticking to the bottom of the pot. Fry until golden on one side and then turn over to fry. 2. The meat filling should not be too dry or too thin. It's not good to taste too dry. It's too thin and hard to keep its shape. 3. Finally, dish it. Before pouring the juice, you can take part of the soup. Mix the sauce with raw meal alone. Pour it on the lion's head. The color is better and the taste is stronger. 4. It's recommended to choose a smaller pot for frying Meatball. In this way, the oil can be put less. The area of the utensil is small. The height of the oil can be increased by 1.5. It is recommended to dip a little cold water on the hand when beating the meatball. It is not easy to dip the meat filling. It is very easy to use. 6. According to your preference, you can use lotus root, horseshoe, mushroom, etc. for the side dishes in the meat stuffing. 7. Pork is made of two or eight kinds of fertilizer. At most, three or seven kinds of fertilizer are not too greasy. 8. When filling, you must beat hard in one direction to make the meat stuffing strong. 9. The raw eggs must be boiled in cold water to prevent the shell from cracking. 10. After the boiled eggs are fished out, they should be cooled immediately
