How to make braised lion head? How to make braised lion head?

Preparation of ingredients. Ingredients: 500 grams of minced pork, 50 grams of rape, 25 grams of carrots, 1 shallot, 1 small piece of ginger, appropriate amount of starch, Seasoning: 60 grams of cooking oil, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 teaspoon of pepper, cooking method.

1 Wash and mince the green onion and ginger, wash the rape, wash the carrot and shred it, 2 Mix the pork filling with the green onion, ginger, starch, pepper and soy sauce well, and beat until elastic to make meatballs of the same size, 3 Heat half a pot of oil, pour the meatballs into the oil pan and fry them until golden brown, 4 Leave a little in the wok.

Allow cooking oil, slightly fry rape and shredded carrots, then pour in the fried meatballs, add soy sauce, water, cooking wine and burn together, simmer over medium heat for more than 10 minutes until cooked through, thicken with water starch, pour oil and serve on a plate. Features: Fat and lean suitable, full of meat aroma.

Chef to know: When chopping the minced meat, refer to the principle of "three points of fat, seven points of lean".

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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.

Good luck in the new year, all the best!

Braised lion's head, delicious and delicious.

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Home-cooked braised lion's head recipe ingredients:

1. Half a catty of sandwich meat from the front leg of the pig, chopped up.

2. Tender lotus root.

3. One egg.

4. Eight cabbage sums.

5. A small piece of ginger.

6. Three green onions.

7. 3 tablespoons soy sauce.

8. One tablespoon of dry starch, and another spoonful of starch and an appropriate amount of water to mix into a thickener juice.

9. Appropriate amount of salt and monosodium glutamate.

Operation: 1. Chop the lotus root into fine grains, cut the green onion into sections, beat the ginger with a knife, and beat the egg into a whole egg paste in a clockwise direction in the starch.

2. Pour the egg batter into the meat and lotus root, add an appropriate amount of salt and two tablespoons of soy sauce, and stir in a clockwise direction.

3. Knead the minced meat into flat-shaped meatballs.

4. Put oil in the pot and boil until it is hot, fry the meatballs for about two minutes, and fry the oil into the skin to close the inside of the meatballs.

5. Drain the oil and set aside.

6. After the oil in the pot is served, put in the meatballs, add about two catties of soup or water, three tablespoons of soy sauce, ginger and green onions, and change to a slight heat for more than one hour after boiling.

7. After they are fully cooked, remove the meatballs and put them on a plate for later use.

8. Put the choy sum in the soup in the pot and cook for about 1 minute until cooked.

9. Take out the cabbage sum and put it in a meatball plate, thicken it in the pot and pour it into the plate.

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

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

Braised lion's head, delicious and delicious.

Good luck in the new year, all the best!

Braised lion's head recipe 1, ingredients: minced pork, green cabbage core, water chestnut, whole wheat toast, green onion and ginger, egg, seasoning: cooking wine, salt, soy sauce, sugar, sesame oil.

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 method two.

Ingredients: 150 grams of original pork belly, 10 grams of water chestnuts, 10 grams of Dongru, 5 green cabbage hearts, a little ginger.

Seasoning: 500 grams of peanut oil (100 grams of actual oil), 12 grams of salt, 10 grams of monosodium glutamate, 5 grams of sugar, 30 grams of corn starch, 150 grams of chicken broth, 10 grams of dark soy sauce, 5 grams of sesame oil.

Method 1: Chop the pork belly into meat puree, cut water chestnut and winter ru rice, add salt, monosodium glutamate, and corn starch until the meat is gelatinized, and make four large balls. Blanch the cabbage hearts in boiling water, scoop them up and put them on a plate, and slice the ginger.

2. Boil the oil in the pan, put the large meatballs in the oil temperature of 130 degrees, fry them until golden on the outside and cooked on the inside, and set aside.

3. Leave oil in the pot, add ginger slices, add chicken broth, put in large meatballs, add salt, monosodium glutamate, sugar, dark soy sauce, cook over low heat until the juice is thick, and then thicken the juice with wet cornstarch and put it on a plate.

Braised lion's head recipe three.

Ingredients: 500 grams of cooking oil (actual consumption of 60 grams).

2 tbsp soy sauce.

1 tablespoon cooking wine.

1 teaspoon of ground pepper.

500 grams of minced pork.

50 grams of rape.

25 grams of carrots.

1 stalk of chives. 1 small piece of ginger.

Starch to taste. Method 1Wash and mince green onions and ginger, wash rape, wash carrots and shred;

2.Mix the ground pork with green onion, minced ginger, starch, pepper and soy sauce and beat until elastic to make meatballs of the same size;

3.Heat half a pan of oil, pour the meatballs into the pan and fry until golden brown;

4.Leave a little oil in the wok, fry the rape and shredded carrots slightly, then pour in the fried meatballs, add soy sauce, water and cooking wine, simmer for more than 10 minutes on medium heat until cooked thoroughly, thicken with water starch, and pour oil on the plate.

Braised lion's head recipe four.

Ingredients: 1 pound minced meat, minced green onion and ginger, chopped water chestnut, chopped two slices of bread, 2 eggs.

Method 1Mix the ingredients together (except bread), add cooking wine, light soy sauce, chicken essence, and appropriate amount of salt, and mix well. Add the breadcrumbs at the end.

2.Roll the balls into large balls by hand, roll the starch dry, shake off the excess dry powder, and fry in a hot oil pan until golden brown.

3.The meatballs are out of the pan. Stir-fry the ginger and garlic until fragrant, add the broth, soy sauce, sugar and salt, boil the cabbage, take out the cabbage and put it on the plate to the bottom, put the fried meatballs and cook for about 10 minutes, turning one in the middle.

Take out the meatballs and put them on top of the cabbage, thicken the soup in the pot, pour them on the meatballs, and sprinkle with chopped green onions. Let's eat!

Braised lion's head, delicious and delicious.

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

Good luck in the new year, all the best!

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