What is braised lion s head? How to do it, what is braised lion head and how to do it?

Ingredients. Pork 500 grams.

Starch 3 scoops.

Chives 1 small handful.

1 scoop of dark soy sauce.

1 tablespoon of cooking wine.

1 egg.

Ginger a little.

Oyster sauce to taste.

Method steps.

The first step is to prepare an appropriate amount of pork, rinse it with water, control the surface moisture, chop the pork into fine pieces, and chop the green onion and ginger respectively, and then chop them into minced pieces.

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Step 2: Put the minced meat and minced green onion and ginger in a container, knock in 1 egg, stir it in one direction until it is strong, add some salt to taste, and then add 2 tablespoons of dry starch.

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The third step is to stir well again until you pinch the state that is not easy to spread out with your hands, add oil to the pot, and when it is hot to 6, rub the filling into large balls by hand, put them in the pot and start frying.

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The fourth step is to fry on low heat until both sides are golden brown, take out a new pot, add a little cooking oil, add bay leaves and star anise to fry the fragrance, add some rock sugar, add dark soy sauce, soy sauce and a little cooking wine.

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The fifth step, add a little water, boil it over high heat, put in the fried meatballs, simmer for 10 minutes on low heat, pick out the spices, pour in the water starch to thicken and boil again.

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end precautions.

1. If you are worried that it will be more greasy to eat all meat, you can match it with some vegetarian dishes, mushrooms, lotus roots, carrots, etc., and the side dishes are half of the meat filling.

2. It is more important when the filling is prepared, adding eggs is to make the filling more viscous, and adding starch is also to play a role in bonding, so that the prepared filling is not easy to spread out and will be particularly tight.

3. When the croquettes are fried, the oil temperature is almost 6 into the hot when you can get out of the pot, if the oil temperature is too high, it is easy to make it quickly black outside, pay attention to the meatballs are not cooked, because the follow-up will be cooked, so you only need to fry until the skin color of the meatballs becomes better.

It is made of meat, and the meat is more grainy.

Seasoning: 1 tsp salt, 2 tbsp soy sauce, 1 tbsp starch, 1 tsp sugar, 1 tsp pepper, 1 tsp oyster sauce, 1 tbsp rice wine, water starch to taste.

Garnish: About 10 small rape, half a bamboo shoot, 1 large black fungus (choose some seasonal vegetables, such as cabbage and lentils can be braised together).

Method: 1. Wash the pork, remove the fascia, chop it into minced meat, or whip it into minced meat with a blender.

2. Peel the water chestnut or fresh lotus root, wash it, and cut it into minced pieces for later use; The oil should also be minced.

3. Wash the green onion, remove the old leaves, flatten it and cut it into filaments; Wash the ginger, crush it, slice it and set aside; Prepare 1 cup of water, add green onion and ginger, knead the spicy flavor with your hands, and strain out the green onion and ginger to make it green onion and ginger water.

Green onion and ginger water is commonly used for cooking meat, marinating meat, marinating fish, as long as 1-2 tablespoons of green onion and ginger water are added, it has the effect of removing the fishy smell and increasing the fragrance, in addition to the scalding of pork ribs, beef brisket, seafood and other meats, add some green onion and ginger water into it, not only can remove the blood water, but also increase the umami, more fishy and fresh than fresh green onion and ginger.

4. Put the minced pork puree and plate oil into a container, beat in the eggs, add the minced water chestnuts or fresh lotus root, then add 1 tbsp soy sauce, 1 tbsp starch, 1 tbsp green onion and ginger water, a little salt, stir well, stir vigorously.

5. Then pinch the meatballs with your hands and set aside, pour an appropriate amount of oil into the pot, burn until it is hot, put in the meatballs, fry them until the appearance is golden brown, remove and drain the oil. The meatballs are most afraid of falling apart after being put into the pot, so they should be fried quickly on high heat for 2 minutes and then turned to low heat immediately so that they will not be burned.

6. Pour out the oil in the pot, put back the meatballs, add an appropriate amount of soup or water, bring to a boil over high heat, change to low heat and simmer for about 12 minutes, add black fungus, bamboo shoots, sugar, pepper, oyster sauce, soy sauce, rice wine, burn until the soup is almost dry, and finally thicken it with water starch, and put small rape on the edge of the plate. This is a relatively short time process.

You can also add more stock or water, not over the meatballs, then add seasonings, turn to low heat and simmer for about 1 hour after boiling, stew until the soup is about to dry up, and then the water starch can be thickened The side dishes can be put in a little later It will be better to stew for a while

Braised lion's head is a famous dish in Huaiyang. The taste is fatty but not greasy, so when choosing ingredients, you must use pork belly, preferably three red and two white belly, so that you will not feel greasy when eating. At the same time, water chestnuts must be used to enhance the sense of layering.

When choosing ingredients, use pork belly, eggs, water chestnuts, cinnamon, corn starch, bay leaves, soy sauce, cooking wine, five-spice powder, pepper, ginger, and salt.

The pork belly is minced and pureed into meat, and the lion's head will have a chewy head. Then add the eggs, cornstarch, allspice, minced ginger, pepper, and salt. Stir well in one direction, then add the water chestnuts and crushed water chestnuts, stir well, and keep beating the meat puree with your hands.

Then smear an appropriate amount of oil on your hands, take out the meat filling, and keep exchanging the left and right hands to form meatballs until the surface of the meatballs is smooth.

Heat the pan, put an appropriate amount of oil, put the balls into the oil pan, fry them directly, fry them until golden brown, and remove the oil.

Heat the pan with a little oil. Add star anise, cinnamon, bay leaves, ginger and shallots and stir-fry until fragrant, add fried meatballs, add an appropriate amount of water, soy sauce and cooking wine, boil and turn to low heat and cook for another 25 minutes. Remove from the pan and serve on a plate.

Braised lion's head is a famous dish in Huaiyang, the fragrant fragrance after coming out of the pot will arouse the appetite just by smelling, and the mellow meatballs are super delicious. And it is also rich in nutrition, smooth and tender, suitable for all ages.

Method 1 Finely chop the green onion and ginger, beat the eggs, and add them to the minced meat;

2 Add cooking wine and salt to the minced meat and stir vigorously in the same direction until it is sticky;

3 Peel and chop the water chestnuts, chop the whole wheat toast (the whole wheat toast is made here), add them to the minced meat and stir well;

4 Scoop a large spoonful of the filling into the palm of your hand, knead it into balls and gently pat it back and forth between the palms of your hand to expel the air inside. Make the lion's head stronger;

5 After the wok is hot, add oil to heat it, put the meatballs over medium heat and fry until the surface is golden brown, and filter out the excess oil;

6 Add soy sauce, sugar and an appropriate amount of water, simmer over low heat until the flavor is absorbed, then reduce the juice, pour sesame oil on the plate;

Braised lion's head preparation.

10g slices of green onions, 10g of green onions minced; Ginger slices, ginger minced; Cut the water chestnut into cubes and set aside, pour the minced meat, eggs, 3g salt, 1g of white pepper, 20ml of cooking wine, 10ml of light soy sauce, 3ml of dark soy sauce, 5g of dry starch, minced green onion, minced ginger, minced water chestnut and 5ml of sesame oil into a bowl, stir it with chopsticks in one direction, and then gather it into four balls of equal size, mix 3g of dry starch and 30ml of water into water starch for later use, pour 1000ml of peanut oil into the pot, and burn to 6 oil temperature over medium heat. Fry the meatballs for 3 minutes until set (6 minutes on medium heat) in a pot over medium heat until the palm is hot, add 10ml of peanut oil, put in green onion slices, ginger slices, star anise 2g, bay leaves and stir fragrant, then add 10ml of light soy sauce, 3ml of dark soy sauce, 800ml of water, 10g of white sugar, 2g of salt and fried meatballs (1 minute on medium heat) After boiling over high heat, turn to low heat and cover and continue to simmer for 30 minutes, take out the meatballs and put them on a plate, pour in water starch after the soup in the pot boils over low heat and stir well. Finally, pour the soup over the meatballs (simmer for 1 minute).

The braised lion's head belongs to the authentic Huaiyang cuisine. The fat and lean meat is ruddy and oily, which arouses appetite in the eyes, and the mellow and fragrant meat pieces and juices are an irresistible super delicacy!

Ingredients: 500g pork belly, 1 egg, 1 spoonful starch, a little minced green onion and ginger, a little salt, a little sugar, a little black pepper, green onions, a little dark soy sauce, 2 ingredients, a little monosodium glutamate, 1/2 spoon of oyster sauce, appropriate amount of water.

The method is as follows: 1. Wash the meat, and then chop it until it can be separated one by one.

2. Put the minced meat in a pot, add eggs, salt, sugar, minced green onion and ginger, cooking wine and black pepper.

3. Take a pair of chopsticks and stir the adjusted meat filling in one direction until the meat becomes very tough.

4. Knead the mixed meat filling into large balls by hand, put them in a hot oil pan and fry them until the whole meatballs turn golden brown and take them out.

5. Heat the oil in the pan, add the ingredients and stir-fry until fragrant, then add the oil and stir-fry until fragrant, then add water, salt, monosodium glutamate, sugar, dark soy sauce, monosodium glutamate, and pepper to boil over high heat.

6. Finally, put in the fried lion's head and simmer for 20 minutes.

7. Put it out of the pot and sprinkle it with coriander, and a braised lion's head with all colors will be displayed in front of everyone.

Braised lion's head: Ingredients: 1 piece of pork belly, half a broccoli, 4-6 water chestnuts, 1 egg, appropriate amount of red yeast rice, appropriate amount of minced ginger, appropriate amount of starch, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of bay leaf, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of five-spice powder, appropriate amount of pepper, appropriate amount of oil and salt.

Method 1: Add 1 egg, starch, five-spice powder, minced ginger, pepper and salt to the minced meat. 2. Stir well in one direction, then add the water chestnuts. 3. Keep beating the minced meat with your hands.

4. Smear some oil on your hands, take out a ball of minced meat, and keep exchanging the left and right hands to form a meatball ball until the surface of the meatballs is smooth. 5. Heat the pan, add an appropriate amount of oil, and put the balls into it to fry. 6. Fry until golden brown and remove.

7. Heat a pan, add a little oil, add star anise, cinnamon, bay leaves, ginger and shallots and stir-fry. 8. Add the fried meatballs, then add an appropriate amount of water, soy sauce, cooking wine and a few grains of red yeast rice. 9. After boiling, cover and turn to low heat and cook for 25 minutes.

10. Boil the pot water again, add an appropriate amount of salt and oil, boil and blanch the broccoli in it and remove it. 11. Add an appropriate amount of salt and pepper to the meatball pot to taste, then reduce the juice over high heat, and turn off the heat to a suitable extent. 12. Put the boiled lion's head in a bowl, place the blanched broccoli next to it, and pour the juice over it.

Braised lion's head is a famous dish in the Jianghuai region, this dish should be an indispensable dish during the New Year's Festival, and the production method of this dish is also very simple, if you want to eat braised lion's head, you can try to make it at home.

Step 5Pour out the oil in the pot, leave only a little base oil, add garlic and ginger and stir-fry until fragrant, put the freshly fried lion's head in it, add light soy sauce and water and simmer for 10 minutes, and finally thicken it with starch water to get out of the pot.

This dish is to chop the meat and green onion and ginger together and knead it into large balls and steam it, and finally pour it over the boiled soup.

The braised lion's head is made with chopped pork belly, an appropriate amount of green onions, salt, turmeric, rice wine and other seasonings, and then added starch and stirred. After stirring well, knead into balls, fry them in an oil pan, and finally cook for a few more hours to make them.

The production method of braised lion head, you can find the specific experience and production method shared by everyone on the Internet, which is very helpful to improve the success rate of production.

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?