Chinese Food
Stewed lion's head
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Take part in the taste war training. There is a link in it that the shortlisted players learn to use Siemens kitchen equipment for practical operation. Everyone makes a dish in a limited time according to the limited materials provided. Due to the limited ingredients, and I usually contact and use more limited ingredients. Finally, I turned the menu and now learn to make a eggplant and fish fillet. After tasting, the two chefs of the review gave their improvement suggestions one by one. I'm not interested in this dish. I took the time to ask the teacher about the lion's head. Because the dishes of my friends have been served continuously. This process was interrupted for two or three times. But I kept on asking for advice. After going home, I have been so busy. So busy. Then I finally went to the supermarket to buy food materials and came back. Today I tried to do it with patience. I feel very good. Lion's head. It's also a big meatball. But it's really not a big meatball made of ordinary meat
Cooking ingredients
Cooking Steps
Step1:My glutinous meat, fat meat and lean meat are sliced, sliced, diced, pomegranate seed sized diced, and then mixed into three fat and seven thin meat filling
Step2:Cut scallion and ginger. Put into blender. Add pepper, salt and a little pure water. Beat into scallion and ginger mud
Step3:Filter out the onion and ginger water from the onion and ginger mud. Add it to the meat filling in several times. Let the water fully absorb into the meat filling
Step4:Take the skin off the horse's hooves and beat them with a knife. Dice them. Mix in the meat stuffing. Beat them repeatedly. Mix the meat stuffing and the horse's hooves evenly. Of course, don't forget to add some salt to the meat stuffing to make it taste good
Step5:Add an egg and a little cornstarch. Continue beating the mea
Step6:Take a proper portion of meat filling. Use your hands to make a big ball. Turn your hands alternately for dozens of times. Put some corn starch on your hands to make the skin of the ball complete. The inside of the meat ball is soft and the outside is compact and complete
Step7:Boil a large pot of boiling water. Put the balls into the boiling water and boil for a while to shape them
Step8:Take another casserole. Add in the boiling water (if there is high soup or fresh chicken soup), scallion, ginger slices, chicken essence, boil. Remove the preliminary shaped balls from the boiling water and put them into the casserole's soup water. Continue to boil. Cook for about ten minutes. Cover the balls with some washed cabbage leaves. After the water boils, change the temperature. Simmer slowly for about two hours. Finally, add a little salt to the soup for seasoning and a few medlar embellishments.
Step9:Wash the little rape heart, draw a cross knife at the root, stir fry the oil in the pot and change the colo
Step10:Take a soup cup, put in a lion's head, and then pour in some soup. Throw in two vegetable hearts. Put some medlar on the lion's head. Stewed lion's head.
Cooking tips:1. To make authentic lion's head, the meat must be 3-fat-7-thin or 4-fat-6-thin. It's better to have no fascia. It's better to dice rather than cut the meat puree. 2. The meat stuffing should be beaten vigorously instead of using chopsticks as usual. The meat stuffing stirred by chopsticks will be very tight and elastic. It's not suitable for the texture of lion's head. 3. Add eggs and a little starch. The starch must not be too much. Otherwise, the taste is not good. When the ball is made, the surface can be Use starch to help shape. There must be less starch inside the meatballs. 4. Meatballs are soft on the whole. They are bigger and more scattered than the meatballs made of ordinary meat filling. So they need to be shaped quickly. Braised lion's head is usually fried and shaped. Stewed. We use boiling water to shape. The action should be light. Don't break the meatballs. 5. The soup for stewing meatballs is very important. It's best to use high soup and chicken soup. It's really not. Just mix the clear soup with a proper light taste to stew. Simmer slowly. Finally, you can also import it. 6。 A lion's head in this way
