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Anonymous users2024-02-05Braised lion's head is a representative cuisine in Jiangsu and Zhejiang, with a sweet taste, it is a unique dish, delicious!
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Anonymous users2024-02-04The homely preparation of the braised iron lion's head is as follows:
1. Cut pork, water chestnuts and water dumplings into small pieces, and cut ham and bamboo shoots into rectangular slices.
2. Put the meat filling into the basin, add water chestnuts, sea rice, eggs, salt, pepper and pants, cooking wine, water starch and mix evenly, knead into four equal large meatballs, put them in hot oil and fry them until the surface is light yellow and pure color.
3. Put the meatballs into a large casserole, add ginger and shallots, cooking wine, soy sauce, sugar, 1000 grams of water, skim off the foam of the soup noodles after boiling, and simmer over low heat for 1 hour.
4. Put the wok on the fire, add vegetable oil, put in the cabbage sum when it is hot, fry the winter bamboo shoots and ham slightly, decant the soup of stewed meatballs and boil, add pepper, monosodium glutamate, add water and starch to thicken, and pour it into the casserole containing meatballs.
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Anonymous users2024-02-03Ingredient breakdown. Pork to taste.
Quail eggs to taste.
Horseshoe to taste. Breadcrumbs to taste.
Light soy sauce to taste. Appropriate amount of dark soy sauce.
Rock sugar to taste. Rice wine to taste.
Cinnamon to taste. Appropriate amount of bay leaves.
Salty and umami taste. Burning process.
One hour is time-consuming.
Advanced difficulty. The steps of the braised lion's head.
Prepare the ingredients. <>
Wash the quail eggs in clean water, cook them in a pot, and peel them in cold water.
Mash the meat into a puree.
Peel and chop the horseshoe.
Put the meat in a bowl and add eggs, chopped green onions, minced water chestnuts, breadcrumbs, light soy sauce, salt and rice wine.
Whip up the same aspect.
Wear disposable gloves, put an appropriate amount of minced meat on your hands, then put in quail eggs to make a meatball shape, and then beat the meatballs back and forth with your left and right hands a few times to expel the air and make it stronger.
It's all done.
Pour an appropriate amount of oil into the pan, and when it is 8 hot, add the meatballs.
Fry until the appearance is golden brown (the oil should be at a high temperature, and the meatballs can be quickly set after being placed in the oil pan, and they are not easy to fall apart).
Pour out the oil from the pan, add the fried meatballs, water, light soy sauce, dark soy sauce, rock sugar, rice wine, cinnamon, bay leaves, chili pepper, star anise, salt and bring to a boil over high heat.
Turn the heat to low for about 30 minutes until the juice is quickly reduced and turn off the heat.
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Anonymous users2024-02-02Braised lion head making tutorial.
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Anonymous users2024-02-01The method of braised lion's headBraised lion's head Sixi meatballs are authentic Lu cuisine. The fat and lean meat is ruddy and oily, with the green vegetables in the background, the bright color and the tangy fragrance will arouse the appetite just by looking at it, and the mellow and fragrant meat pieces and juices are irresistible top delicacy. The surface of the lion's head should be uneven to look the best, and the fried meatballs are easy to taste, so the stew time does not have to be too long Although it is a large lump of meat, it will not be greasy at all, and the meat inside is very tender and delicious.
The method is not complicated, and the face-saving banquet dishes must be tried
How to make braised lion's head:
Ingredients: Appropriate amount of minced pork.
Excipients] 1 egg, appropriate amount of starch, appropriate amount of rape moss.
Seasoning] appropriate amount of salad oil, appropriate amount of salt, a little rock sugar, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of pepper, appropriate amount of sugar.
Steps:1Put 1 egg, some starch, pepper, salt, sugar, cooking wine, minced green onion and ginger in the pork filling, mix well;
2.Beat with chopsticks in one direction and set aside. This step is to make the lion's head taste good;
3.Wear disposable gloves, grab the right amount of minced meat, and note that the lion's head is not kneaded, but broken. The meat filling will become more and more sticky when repeatedly beaten between the hands, and then it will naturally become a beautiful ball shape, and it is not easy to break;
4.Fry in an oil pan;
5.The surface is golden and forms a hard shell, which can be fished out to control oil;
6.Leave the bottom oil in the pot, add the green onion and ginger slices and stir-fry until fragrant;
7.Add a little more boiling water to a boil;
8.Pour in the dark soy sauce, add salt and rock sugar to taste;
9.Add the fried lion's head, bring to a boil over high heat, reduce the heat, cover and simmer for 20 minutes. Blanch a few choy sums and garnish them. The green vegetables with the fat but not greasy lion's head are particularly delicious.
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Anonymous users2024-01-31helloļ¼I am a specialty dish at your Chinese New Year's Eve dinner - braised lion's head. I am afraid that the firecrackers on Chinese New Year's Eve are too loud, there are too many New Year's congratulations on the first day of junior high school, and the birthday wishes of the second junior high school are too chaotic.
Chinese New Year's Eve is approaching, what are you going to cook for this year's Chinese New Year's Eve dinner?
How to make braised pork delicious?
First, cut the pork belly into pieces of about three centimeters, put it in boiling water and cook for three minutes, remove it and set aside; This is to reduce the foam in the stew later. After the pot is hot, pour a little oil, after the oil is slightly hot, put in the sugar, stir, wait until the sugar begins to change color, put in the pork belly and fry, at the same time, put in a small amount of soy sauce, so that the meat will become red, and then put in the cinnamon, star anise, pepper, bay leaves and other stewed meat materials, as well as green onions, ginger and garlic, cooking wine salt, etc., stir-fry a few times, then pour in the appropriate amount of water, cover the lid, boil over high heat, and then turn to the smallest low heat, stew for an hour, spray fragrant, slippery, let you reminisce for three days of braised pork is done.
The first is to wash the fat intestines, and I learned a trick from my mother, that is, after washing the fat intestines first, of course, turn the inside out, pour an appropriate amount of vegetable oil, and rub it for a while, and wash out those slippery things, wash them with clean water, then boil the water, put the washed intestines inside, boil for about five minutes, scoop up the bubble in cold water, and then clean it again, cut it into sections for later use. >>>More
Ingredients: 1 piece of pork belly with skin, 2 tablespoons dark soy sauce, 2 tablespoons cooking wine, 2 tablespoons sugar, 2 green onions, 2 slices of ginger, 2 star anise, 1 tangerine peel, 1 cinnamon, 2 bay leaves, a little water, a little salt, 1 recipe 1, wash the meat and put it into the pot, pour in the water, submerge the pork and cook it for 15 minutes, then remove it and let it cool, cut the cooled pork into small pieces 2, pour an appropriate amount of oil into the wok, put in the pork and stir-fry for 5 minutes, fry the oil and put it out 3, wash the pot and put it into 2 tablespoons of water, pour in sugar after the water boils, When the sugar becomes bubbles, add the fried pork and stir-fry twice, then pour in the dark soy sauce and cooking wine and stir-fry for 2 minutes 4. Pour the meat into a casserole (you can also use an iron pot for stir-frying meat), add green onions, ginger, star anise, tangerine peel, cinnamon and bay leaves, and then pour half a cup of water to soak the meat in the soup, add a little salt, cover the pot and simmer for 1 hour Intimate suggestions: 1. To make braised pork, you must choose pork belly with skin, and the most delicious is the skin and fat 2. Because the meat oil that has been fried in advance has been fried a lot, Therefore, the braised pork is not greasy at all 3, because the pork skin is very easy to stick to the pan, so it is best to use a non-stick pan when frying meat 4, I think the dishes stewed in a casserole are very fragrant, of course, you can also use a wok to cover and simmer or use a pressure cooker to save time, if you use a pressure cooker to stew meat, turn to the minimum heat for about 15 minutes after exhausting. >>>More
My best steamed fish is here again.