How to make sweet and sour lion head, how to make sweet and sour lion head?

Ingredients: Pork head meat filling.

2 eggs.

Onions, ginger, garlic.

Fish sauce cooking wine.

1 spoonful each of light soy sauce, dark soy sauce and oyster sauce.

Fritters with a starch salt.

Sugar: Small half a spoonful.

Essence of chicken Small half a spoonful.

The secret sweet and sour lion's head recipe.

Chop green onions, ginger, garlic, fritters, add them to the meat filling, beat two eggs, a spoonful of light soy sauce, a spoonful of cooking wine, a spoonful of dark soy sauce, a spoonful of oyster sauce, a small half spoon of fish sauce, sugar, a pinch of salt, a spoonful of starch, and mix well.

The balls are rounded and drenched with starch water is starch water, not paste.

Heat the oil pan over medium-high heat, add it to the oil pan, wait until one side is browned, and then turn over.

Drain the fried meatballs.

In another pot, put a little oil in the croquettes, add the meatballs, take a small bowl of two spoons of sugar, two spoons of vinegar, a spoonful of light soy sauce, two spoons of water, half a spoon of water starch, a little chicken essence, and pour it into the pot, bring to a boil over high heat, cover and simmer for 10 minutes, reduce the juice on high heat.

Sprinkle with chopped green onions and let's go.

Ingredients. Ingredients: 7 lion's heads, appropriate amount of oil, appropriate amount of salt, half a spoon of sugar, appropriate amount of vinegar, six cloves of garlic, a little dark soy sauce, and an appropriate amount of monosodium glutamate.

Steps. Sweet and sour lion's head preparation step 11Mince the garlic.

Sweet and sour lion's head preparation step 22Get the lion's head ready.

Sweet and sour lion's head practice step 33Put oil in a hot pan over low heat, add minced garlic and stir-fry until fragrant.

Sweet and sour lion's head preparation step 44Pour some dark soy sauce into the lion's head, sweet and sour lion's head practice step 55Stir-fry and tap.

Sweet and sour lion's head preparation step 66Stir-fry for two minutes and add water.

Sweet and sour lion's head practice step 77Put a little salt, the lion's head itself is salty, if the taste is light, you can ignore this step.

Sweet and sour lion's head preparation step 88Add half a tablespoon of sugar.

Sweet and sour lion's head practice step 99Put a spoonful of vinegar and cook for a minute.

Sweet and sour lion's head recipe step 1010Add water starch.

Sweet and sour lion's head practice step 1111Reduce the juice on high heat until it is thick and ready to come out of the pan.

Ingredients: Pork head meat filling.

2 eggs.

Onions, ginger, garlic.

Fish sauce cooking wine.

1 spoonful each of light soy sauce, dark soy sauce and oyster sauce.

Fritters with a starch salt.

Sugar: Small half a spoon of shelter.

Essence of chicken Small half a spoonful.

Sweet and sour lion's head preparation.

Green onion, ginger, garlic, fried fritters, minced into the meat filling, beaten two eggs, a spoonful of light soy sauce, a spoonful of cooking wine, a spoonful of dark soy sauce, a spoonful of oyster sauce, a small half spoon of fish sauce, sugar, a pinch of salt, a spoonful of starch, and mix well.

The balls are rounded and drenched with starch water is starch water, not paste.

Heat the oil pan over medium-high heat, add it to the oil pan, wait until one side is browned, and then turn over.

Drain the fried meatballs.

In another pot, put a little oil in the freshly fried croquettes, add the meatballs, take a small bowl, two spoons of sugar, two spoons of vinegar, a spoonful of light soy sauce, two spoons of water, half a spoon of water starch, a little chicken essence, and evenly, pour it into a big boiling pot, bring to a boil over high heat, cover and simmer for 10 minutes, reduce the juice on high heat.

Sprinkle with chopped green onions and let's go.

1.Mix 1 egg, some starch, a little pepper, salt, sugar, cooking wine, and minced green onion and ginger in the pork filling. If you have fresh water chestnuts (water chestnuts), chop them and add some to the minced meat for better taste.

2.While adding a little water, keep stirring with chopsticks in one direction until the meat filling is strong. To put it bluntly, the meat filling is no longer loose.

3.Apply a little oil to your hands or simply wear disposable gloves and grab enough meat to handle with one hand (not too small) and beat them between your hands repeatedly until they form a natural circle (I usually add a cooked quail egg in the middle of the meatballs).

4.Fry in hot oil over medium heat until the surface hardens and sets. It's not easy to toss once, make one more base and fry it, freeze it naturally cool, and steam it in the pot as you eat.

5.Put the steamed lion's head on a plate. Start making the juice.

6.Prepare an empty bowl and mix sweet and sour sauce with sugar, rice vinegar, light soy sauce (the color of dark soy sauce is not good), salt, monosodium glutamate and starch and water.

7.Stir-fry the garlic slices in a hot pan, pour in the sauce and stir in one direction with a spatula, and turn off the heat when the noodles begin to thicken.

8.Pour the sauce over the lion's head and garnish with a little chopped chives and cooked sesame seeds

Sweet and sour lion's head preparation.

1.Chop green onions, ginger, garlic fritters and add them to the meat filling.

2. Beat two eggs, a spoonful of light soy sauce, a spoonful of cooking wine, a spoonful of dark soy sauce, a spoonful of oyster sauce, a small half spoon of fish sauce, sugar, a little salt, a spoonful of starch and stir well.

3.Heat the oil pan over medium-high heat, add it to the oil pan, wait until one side is browned, and then turn over.

4.Drain the fried meatballs.

5.In another pot, put the oil that has just been fried into the croquettes, put a little Jane Zhao into the meatballs, take a small bowl of two spoons of sugar, two spoons of vinegar, a slow spoon with a spoon of raw smoke, two spoons of water, half a spoon of water starch, a little chicken essence and evenly, pour it into the pot, bring to a boil over high heat, and cover. Simmer for 10 minutes.

Reduce the juice over high heat.

The delicious way to treat the lion's head is your sweet and sour ratio, this true Fengcha must be adjusted, how to say this? You have to choose the taste of the aged vinegar you like, and then the ratio of sweet and sour and soy sauce must be blended well, so that it will be more delicious, and it will hit the taste you like, my personal ratio is 1 to 1 to one, and then well, after the sauce is done, I think it's pretty much the same, almost all of them are the same practice, pay attention to the meatballs must be watered, and the level of the meat filling must be fully done to make the meatballs taste better.

1. Chop green onions, ginger, garlic, fritters, add them to the meat filling, beat two eggs, a spoonful of light soy sauce, a spoonful of cooking wine, a spoonful of dark soy sauce, a spoonful of oyster sauce, a small half spoon of fish sauce, sugar, a pinch of salt, a spoonful of starch, and mix well.

Step 2: Rub the balls round and pour starch water It is starch water, not paste.

Step 3space

Heat the oil pan over medium-high heat, add it to the oil pan, wait until one side is browned, and then turn over.

Step 4space

Drain the fried meatballs.

Step 5space

In another pot, put a little oil in the croquettes, put in the meatballs, take a small bowl of two spoons of sugar, two spoons of vinegar, a spoonful of light soy sauce, two spoons of water, half a spoon of water starch, a little chicken essence, and evenly, pour it into the pot, bring to a boil, cover and simmer for 10 minutes, reduce the juice over high heat.

Material. Ground pork 150 yuan, 1 piece of traditional tofu, 1 onion, a little soy sauce, a little rice wine, an appropriate amount of sweet potato powder, 1 broccoli, an appropriate amount of tomato paste, an appropriate amount of black vinegar, and an appropriate amount of sugar.

Method. 1. Cut the onion into small cubes, put it in a large pot, add ground meat, tofu, He Qiao soy sauce, and rice wine! Stir well and shake a few times. Refrigerate for 10 minutes.

2. Wash the broccoli and cut it into florets. Put it in a pot of boiling water and blanch it, add a little salt and oil, remove and drain it for later use.

3. Take out the refrigerated ground meat and rub it into a proper round ball with your hands. Dip the surface in sweet potato powder and set aside. (If you like hamburger steak, make a bigger ball, then flatten it to make your favorite shape, this time to make a heart-shaped celery curry)

4. Put a little more oil in the pan and fry it half-fried! Put the meatballs in it, fry until it is slightly set, then change the surface up and down, fry until the surface changes color, remove and set aside.

5. Put a little oil in the wok first, then put the tomato sauce, and stir-fry it first! Add 1 cup of water and add meatballs. Cover the pot and bring to a boil over medium heat!

6. After boiling, add black vinegar, a little soy sauce and sugar, and cook until the soup is a little thick! Put it on a plate, lined up with freshly scalded cauliflower, and the sweet and sour lion's head Zen button is full of color and flavor....Complete Ro!

Sweet and sour jujube wisdom bureau, how to do the lion's head? Normal sweet and sour stones are meatballs, which are fried directly, and after they are fried, they will play and then make sweet and sour mouths, so that the sugar stool makes the vinegar lion's head.

The home practice of the lion's head is as follows:

Ingredients Tools: pork belly, dried shiitake mushrooms, eggs, water chestnuts, chives, minced ginger, salt, pepper, starch, cooking wine, kitchen knife, paring knife, stainless steel basin, broth.

1. Wash the Heshen pork belly first, peel it, switch it into small pieces first, and then chop it into minced meat for later use.

2. Wash and peel the horseshoe and cut it into minced pieces; Soak the dried shiitake mushrooms in blanched water and chop them into finely chopped pieces; Soak the green onion and ginger slices in warm water for 10 minutes, remove and drain the water and chop into minced pieces.

3. Put the pork belly into a basin, add cooking wine, green onion and ginger to the minced skin, salt, pepper, eggs, starch, shiitake mushrooms, water chestnut, stir well, and squeeze the minced meat into orange-sized meatballs.

4. Heat the oil and remove the golden skin of the meatballs. Drain the fried lion's head, put it in the pot again, add the stock, bring to a boil over high heat, reduce the heat and cook for 15 minutes.

5. Add dark soy sauce and sesame oil to the pot, then add starch to thicken, pour the soup on the lion's head, and collect the juice.

The home practice of the lion's head is as follows:

Ingredients: oil, salt, rape, minced meat, minced green onion and ginger, water chestnut, chopped green onion, ginger slices, shiitake mushrooms, broth, oyster sauce, dark soy sauce, light soy sauce, white chocolate sugar, etc.

1. Bring the water to a boil in the pot, drop a little oil, add salt, blanch the rape, and remove it.

Add the meat filling spoonful, stir the water into the meat filling each time, and no excess water can be seen, add the next time until the water cannot be stirred. Add salt and whip the minced meat in one direction. Put the filial piety silver into the meat filling seasoning and stir well.

3. Add minced green onion and ginger and water chestnuts and stir well. Reconcile the meat filling, take a fist-sized meat filling, and beat it back and forth dozens of times in the left and right hands to make the meat filling naturally form a ball.

4. Mature in the oil pan 7, put in the meatballs, fry them over high heat until golden brown, and remove them.

5. Leave the bottom oil in the pot, chopped green onion and ginger slices, add shiitake mushrooms and stir-fry, add broth, meatballs, oyster sauce, dark soy sauce, light soy sauce, white sugar, and bring to a boil.

6. Simmer on low heat for 30 minutes, when the soup is thick, turn to high heat, pour the soup on the meatballs repeatedly, and reduce the juice.

The home practice of the lion's head is as follows:

Preparation: 500 grams of pork belly, 80 grams of lotus root, 1 egg, appropriate amount of oil and salt, appropriate amount of cooking wine, light soy sauce, braised soy sauce, appropriate amount of sugar, 2 grams of green onions, 3 grams of ginger, appropriate amount of star anise, appropriate amount of cinnamon powder, appropriate amount of thirteen spices, appropriate amount of corn starch, appropriate amount of tapioca flour, etc.

1. After the bought pork belly is cleaned, separate the lean meat from the fatty meat, cut the fatty meat into fine dices, and chop the lean meat into dices.

2. Peel the lotus root and clean it, chop it into minced pieces, and clean the green onions and ginger and chop them into minced balls.

3. Mix the lean meat and fatty meat in a container, add lotus root, green onions, ginger, knock in the eggs, add a little water in 3 times, and stir well in one direction.

4. Add sugar, salt, cooking wine, light soy sauce, thirteen spices and a little tapioca flour in turn, and continue to stir in one direction.

5. Then dip some water in the palm of your hand, grab an appropriate amount of minced meat, beat a few times, and then make it into a ball.

6. Add oil to the pot, when the oil is heated to 7, put in the meatballs, fry them until the meatballs are formed, and when the surface is golden, you can take them out to control the oil.

7. Take out the casserole, add green onions, ginger, 1 star anise and a little cinnamon powder to the base, and put fried meatballs on top.

8. Add water flush with the meatballs, add braised soy sauce, bring to a boil over medium heat, turn to low heat and simmer for 1 hour.

9. After stewing the meatballs, turn off the heat and take out the orange balls, put them on a plate, and remove the soup in the pot from the green onion and ginger star anise.

10. Use a small bowl to hold some of the original soup, add an appropriate amount of starch and mix thoroughly, after the soup in the pot is boiled, slowly pour in the starch juice, stir continuously into the braised sauce, pour it on top of the meatballs, and sprinkle some chopped chives.