Chinese Food
Braised lion's head
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Chinese cooking not only pursues the integration of color, fragrance and taste, but also has the exquisite and moral meaning in naming. Braised lion's head in brown sauce is a dish that Chinese people often eat on Chinese New Year's day. It's also called Sixi meatball. It's a famous Huaiyang dish with auspicious meaning. The meat selection of lion's head is also very exquisite. It requires fat and thin. It tastes fat but not greasy, soft and refreshing. It's matched with green vegetables. The bright colors and the fragrant fragrance make people have a good appetite. -
Cooking ingredients
Cooking Steps
Step1:Chop the streaky pork into minced mea
Step2:Prepare the meatball materials
Step3:Cut lotus root, onion and ginger into a mixing bowl. Add minced meat, eggs, dried starch and salt.
Step4:Use chopsticks to stir in one direction until the meat is strong
Step5:Put on disposable gloves (a little water or oil can be dipped on the gloves in advance to prevent sticking). Take a proper amount of meat stuffing. Beat the meat stuffing alternately with both hands to make it into meatballs
Step6:Put a proper amount of cooking oil in the pot. When the oil temperature is 70% hot, put the meatballs. Fry the meatballs with 1000 watts in the hot pot of electromagnetic furnace. When the meatballs become golden yellow on the surface, take out the oil control
Step7:Drizzle a little cooking oil in the pan, and then stir the sections of chives and ginger slices
Step8:Then add the broth (less than 2 / 3 of the lion's head) and meatballs. Mix in 5g of raw soy sauce, 3G of old soy sauce and 6 pieces of rock sugar. Cook for about 20 minutes at a 1000 Watt hot pot in an electromagnetic stove
Step9:Put in the water lake powder. Collect the juice over high heat, and you will be out of the pot.
Step10:Wash the rape core. Take another pot of boiling water. Add oil and salt after boiling. Blanch the vegetable core and put it on the lion's head.
Step11:Vertical drawing of finished product drawin
Cooking tips:It's not suitable to choose too thin meat for lion's head. Too thin meat will make firewood and smell bad. I choose streaky meat; there are skills for making delicious dishes.
