How to make the braised lion s head delicious

Soak ginger slices, Sichuan peppercorns, and ingredients in hot water. Add eggs, 10 grams of starch, cooking wine, wheat germ, and 5 grams of salt to the minced meat and stir vigorously in the same direction until strong.

Add the minced water chestnuts together to the minced meat and stir well.

Sichuan pepper water is gradually added to the meat filling and stirred.

The meatballs produced in this way are very tender on the inside.

Scoop a large spoonful of minced meat with disposable gloves, knead it into balls and gently pat it back and forth between the palms of your hands to expel the internal air.

Half of it is fried in oil, I used an air fryer this time, which is healthier. Place in a fryer at 160 degrees for 15 minutes. When the time is up, pull out the fried blue and turn the meatballs over for 10 minutes.

Blanch the broccoli in a pot with a pinch of salt.

In another pot, add an appropriate amount of hot water, light soy sauce, oyster sauce, salt, sugar and half a bowl of Sichuan pepper water to boil, put the fried meatballs in and cook over low heat until the flavor is removed.

The rest of the soup is thickened with water starch and the juice is reduced.

Pour over the meatballs and put them on a plate, and wrap the blanched broccoli around the lion's head.

hello！I 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?

Add tofu puree, egg starch, grasp the meat foam into a ball, fry it in an oil pan, and remove it.

Twenty do not confuse" with the same food braised lion head, easy to learn, delicious to eat.

Braised lion's head, delicious and delicious.

Homemade braised lion's head.

Braised lion head making tutorial.

Let's keep the favorite baby.

Seasoning sauce (2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, a small handful of chopped green onions, 2 tablespoons of vinegar, 3 tablespoons of sugar, a few slices of ginger, 1 star anise, appropriate amount of salt, half a bowl of water, 2 tablespoons of starch. When the soup is boiling, add the minced meat dumplings and color to taste. After coloring and seasoning, put it on a plate, boil water in another pot, add salt and oil, blanch the greens, scoop them up, and spread them around the lion's head for decoration.

<> make a delicious braised lion's head, you must add water chestnuts to the meat filling, stir clockwise until it is strong, and when making balls, you need to roll a layer of dry starch, and then beat it back and forth with the left and right palms a few times to make it more elastic before frying it in the pan. Grab the mixed ingredients by hand and beat them repeatedly in the pot until they are strong, and they can be easily squeezed or clumped into large meatballs. If you want to steam, put it in a soup with a temperature of about 70 degrees Celsius to form, and then fry it in oil and then braise it to taste.

The braised lion's head is mainly made of pork with three fat and seven lean, chopped into the size of a rice grain, then added water chestnuts and chopped shiitake mushrooms, kneaded into balls with seasonings, and then fried until golden brown, and finally braised with an appropriate amount of water. Nowadays, the meat grinder is generally used to make meatballs for convenience and speed, and the braised lion's head requires hand-chopped meat, which is also the reason for the slow work!

The braised lion's head is mainly made of three fat and seven lean pork, minced into the size of a rice grain, then added water chestnuts and chopped shiitake mushrooms, kneaded into balls with seasonings, and then fried until golden brown, and finally braised with an appropriate amount of water and infiltrated together. Nowadays, the meat grinder is generally used to make meatballs for convenience and speed, and the braised lion's head requires hand-chopped meat, which is also the reason for the slow work!

The fatty and lean meat is paired with water chestnuts, shiitake mushrooms and other materials to make meatballs, fried first and then boiled, and the fragrant fragrance after the pot is out of the pot, just smelling it will arouse the appetite, and the mellow and fragrant meat pieces and juice are super delicious. The lion's head should be soft and delicious, and the meat should be chopped by yourself, After stewing for two hours, the lean meat of the lion's head is soft and rotten, and the fat is turned into slag, but the shape is still a ball, which cannot be scattered or broken. The whole lion's head absorbs the deliciousness of the chicken soup, and the viscosity of the elbow soup is like the four bushes in the sky.

The fatty and lean meat is paired with water chestnuts, shiitake mushrooms and other materials to make meatballs, fried first and then boiled, and the fragrant fragrance after the pot is out of the pot, just smelling it will arouse the appetite, and the mellow and fragrant meat pieces and juice are super delicious. The lion's head should be soft and delicious, and the meat should be chopped by yourself, After stewing for two hours, the lean meat of the lion's head is soft and rotten, and the fat is turned into slag, but the shape is still a ball, which cannot be scattered or broken. The whole lion's head absorbs the deliciousness of the chicken soup, and the viscosity of the elbow soup is like the four sons of the heavens.

Enlighten Guess. Mix the soy sauce, consume oil, salt, pepper, boil the soy sauce and put the lion's head into the soup, steam it in the steamer for 50 minutes, and then pour the oil-consuming juice after the pot, and it is delicious. Features: Fragrant, suitable for all ages. After eating, the fragrance is full of mouth, and the teeth and cheeks are fragrant, which makes people unforgettable for a long time.

Clause. 1. Chop a piece of pork belly into minced pieces, add chopped green onions, oyster sauce, corn oil, light soy sauce, sweet potato starch and water to make the meat filling. After the oil is heated, the meat filling is made into balls, slowly put it into the oil pot, fry it until it is golden on both sides, and take it out.

Clause. 3. Put oil in the pot, add chopped green onions and stir-fry until fragrant, put in the fried meatballs, pour in a bowl of water, add light soy sauce, dark soy sauce, a little sugar, simmer slowly over low heat for 15 minutes, sprinkle with monosodium glutamate and salt, and you can put it on a plate.

It is best to chop the braised lion's head by yourself, seven coarse things are divided into lean meat, three points of fatty meat, finely cut and coarsely chopped, the size should be like a grain of rice, not too fine, so that the meat can keep a gap between the texture, in order to contain juice. In the selection of containers, it is necessary to simmer for about three hours on low heat, with a casserole as the best.

You can go to fully crush the pork, then stir it together to know the mold, put in various spices and seasonings Li Wang, salt monosodium glutamate to season, and then knead it into a ball to fry it, and then put it in the soup pot to slow cook, so that it is delicious.

Prepare the filling, and ingredients, squeeze the filling into a circle, then put it in the oil pan to fry, fry it and remove it, then heat the oil, put the fried meatballs and ingredients in the pot, add some water, and cook over low heat.

The pork foreleg should be washed, and greens, ginger, shallots, ginger, garlic, oyster sauce, dark soy sauce, light soy sauce should be added, and these seasonings should be stirred together so that a delicious lion's head can be made.

First of all, the pork should be prepared, cut into minced pieces, and then put the pork puree and plate oil into a basin and add an egg, then add the fresh lotus root, water chestnut, add starch, soy sauce, green onion, ginger, water, a small amount of salt and stir well, and then pinch out the shape of the balls with your hands, place them in a flat place, and then add an appropriate amount of oil to the pot when the oil temperature is heated to 7 into the pot, put the meatballs into the pot, fry them until the surface is golden and take them out, and then pour out the oil in the pot, put the previous meatballs in the pot, and then add appropriate water, Bring to a boil over high heat, then change to low heat and simmer for 12 minutes, then add bamboo shoots, sugar, pepper, black fungus, rice wine, soy sauce, and oyster sauce to reduce the juice.

First of all, the pork skin is washed first, then chopped into minced meat, stirred into meat filling, and then mixed together with some green onions, ginger, garlic and various condiments. Pinch out the balls of a good size by hand, put them in a pan and fry them, then add black fungus, bamboo shoots, sugar, pepper, oyster sauce, soy sauce, and then put them in the pot and cook for a while.