How to make lion head with lettuce? How to make a lion s head with cabbage?

Lion's head] Introduction.

Lion's head with lettuce, hot dish, salty and umami type. Features: beautiful color, generous dishes, loose entrance, delicious and fragrant. Preparation: Deep-fried, grilled. Because the round is like a lion's head carved in stone, it is named.

Lettuce lion's head] in detail.

The practice of Sichuan flavor lion's head:

1. Cut into pieces with golden hooks, cigu (peeled), fat and lean meat (half each), ham, fresh green beans, etc., and put them in pots, add egg white, bean flour, seasonings and mix well.

2. Make the above stuffing into 4 flat balls weighing about 150 grams, fry them in the lard pan until they are picked up when the skin is in.

3. Put the fried balls into a small packet, add clear soup, ginger, green onions, salt, etc., and cook over low heat for 1 hour.

4. Add the lettuce and burn it until it is fully cooked, lift it, and put it flat in the nest plate, and the lettuce is inlaid around. Add chicken fat to the original juice in the jar and pour it over the vegetables. <>

Operation essentials: When making balls, the dryness of egg white and soybean flour should be appropriate; The fire of fried balls should not be too large or too long. The lion's head is a type of ball.

The origin of the dish is because of Cangzhou, Hebei, the home of the miracle doctor Xilaile, and the iron lion in Cangzhou is a scene, so it is called this ball iron lion head. The main thing is that it is large on the outside and tender on the inside. There are also braised lion's heads, and there are many ways to do it.

There is also a longan lion's head. Steamed lion's head. Some places are called Sixi balls.

The approach is basically the same.

Chop the meat finely, add eggs, potato flour, salt, monosodium glutamate, ginger and mix well. In addition, the peeled water chestnuts and shiitake mushrooms are finely chopped, the glutinous rice is put in boiling water, soaked until half-cooked, scooped up, washed with cold water, half of which is made into 25-gram balls with meat, water chestnuts, shiitake mushrooms, etc., and the other half is put into the plate, the meatballs are glutinous rice, and steamed in a steamer with a strong fire.

1.Chop the pork belly into meat puree, cut water chestnut and mushroom rice, add salt, monosodium glutamate, corn starch and beat 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 the outside is golden brown and the inside is cooked, 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.

How to make a lion's head with cabbage?

Ingredients: 1 Chinese cabbage, 600g ground pork with 50% fat-to-lean ratio, 1 handful of green onion, 2 tbsp minced garlic, 2 tbsp grated ginger, 2 tbsp soy sauce, 1 tsp white pepper, 2 tbsp rice wine, 500ml water, 1 tsp five-spice powder, 1 tsp peppercorn powder, shredded ginger.

Steps: If the proportion of ground meat is higher, the more juicy and delicious, the fat meat accounts for about 80%, and we can decide the proportion and taste at our discretion. It is generally recommended to add tofu or breadcrumbs to add a juicy feeling, and then add eggs or too white powder to condense, but it is easy to spread out for novice operators and is not easy to succeed.

Ginger and garlic are ground into a puree, seasonings are mixed with ground meat, and stirred until the meat is pureed and sticky when beaten.

Add chopped green onions, mix well, shape into balls, and bake in the oven until the surface is solidified. (200 degrees for 10 minutes).

In addition to the Chinese cabbage, the soup base is boiled together (or fried spices and fried green onions in oil and then boiled with water), put in the roasted lion's head and simmer for 30 minutes, or boil for 20 minutes and then soak for a meal. Place a drop lid to help with coloring.

Before eating, add the Chinese cabbage and cover the lion's head, and cook for about 10 minutes.

Nutritional value of cabbage:

1.Chinese cabbage has a moisture content of about 95% and is very low in calories.

3.Chinese cabbage is also rich in iron, potassium and vitamin A.

4.Cabbage is rich in crude fiber.

Chinese cabbage, ground pork, green onion, ginger, quenched soy sauce, dew, water, salt, aged Shaoxing wine, eggs, too white powder.

Method: 1. Prepare materials. Wash the Chinese cabbage and cut it into large pieces or peel 2, and chop the green onions. Finely chop the ginger and set aside: 3. Cut the green end of the green onion into sections. Soak ginger slices in water.

How to prepare the lion's head of cabbage Step 1 Cut the cabbage into small pieces, wash and set aside. 2. Bring water to a boil in a micro-pressure cooker of Maxim. 3Put the cabbage in it. 4I bought ready-made meatballs, and I can make them myself. Put the meatballs and cabbage in and cook for about 15 minutes.

After removing the head of Tianjin cabbage, peel off the leaves, wash and slice for later use.

Peel and wash the horseshoe, pat it flat and chop; Slice the shallots; Wash the garlic and pat it for later use.

Take a container, add the B ingredient and mix it with all the seasonings until it appears.

First, grasp the lion's head filling, mix it well, let it stand for half an hour, wait for the flavor, and then knead it to half a fist size, bounce back and forth on the sticky board and then knead it, which can make the lion's head more elastic and delicious. If the bamboo chopsticks are blistered, you can fry the meatballs in the pan, fry the meatballs until golden brown, and drain the oil. Wash the Chinese cabbage and cut it into sections, fry the remaining oil from the meatballs, stir-fry the cabbage and then spread the bottom, pour in the remaining water and seasoning of the soaked mushrooms.

Put in the lion's head and winter powder, cover the pot, turn to low heat and simmer for 15 minutes, and put a little coriander leaves to enhance the fragrance.

Material. 500g pork hind leg meat, 100g pork back fat, 1 egg, 1 tablespoon fried glutinous rice, half a green onion, 5g ginger, 1 2 tsp white pepper, 1 2 tsp white powder, appropriate amount of salt, 1 tbsp soy sauce, 2 tbsp rice wine, 6 Chinese cabbage leaves, appropriate amount of frying oil, 1 tbsp shrimp skin, appropriate amount of broth.

Method. 1. Finely chop the green onion and ginger and set aside.

2. Cut the pork hind leg meat and pork back fat into large pieces first, put them in a large bowl, stir them together with rice wine, white pepper, green onion and ginger for about 45 seconds to form a sticky meat puree, take it out and replace it with a dough knife, then add eggs and white powder and continue to stir for about 20 seconds until it becomes a sticky mud ball.

3. Add step 2 to the fried glutinous rice, mix well, divide into quarters and knead into large meatballs, and poke a hole with your finger in the middle for later use.

4. Put an appropriate amount of oil in the oil pan and heat it (depending on the size of the pot, the amount of oil can cover the meatballs), put in the large meatballs when the oil starts to streak, fry them over medium heat until the surface is golden brown, and then pick them up for later use.

5. Take a casserole, use 2 cabbage leaves to pad the bottom, then add the fried meatballs, shrimp skin, soy sauce, wine and the broth that is submerged until the meatballs are about 8 minutes full, then cover the rest of the cabbage leaves, boil over high heat, turn off low heat and simmer for 1 and a half hours.

Add sweet potato powder and eggs to knead the meat foam into a dough and fry it in a pan and wrap it in sauce.

The lion's head, which is three parts fat and seven points thin, is the most delicious.

The family version of the braised lion head tutorial is for everyone.

Add sweet potato powder and eggs to knead the meat foam into a dough and fry it in a pan and wrap it in sauce.

Home-cooked braised lion's head recipe.

Ingredients: 1. Half a pound 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 batter 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.

Stewed vegetarian lion's head.

Recipe name: stewed vegetarian lion's head.

Recipe Classification:Vegetarian Food Ingredients:

Ingredients: Aunt Cigu, winter bamboo shoots, mushrooms, carrots, tofu.

Ingredients: salt, monosodium glutamate, pepper, egg, starch.

Production method: 1. Peel the aunt first, wash it and crush it, control the moisture, put it in a bowl, then add tofu, salt, monosodium glutamate, pepper, eggs, starch, stir evenly, and make a filling.

2. Put water in the casserole, boil over high heat, after the water boils, knead the filling into a circle, put the whole into the boiling water, put all into the pot, change to medium heat, and cover with a lid, wait until all float up, and remove the head of the vegetarian lion.

3. Take a casserole, spread the bottom with winter bamboo shoot slices, mushroom slices, carrot slices and cabbage sum, then put the vegetarian lion's head, pour in the vegetarian soup, add salt, monosodium glutamate and pepper to boil, switch to low heat and simmer for 5 minutes, pour in sesame oil.

It's just that kind of big ball, just braise it.

Braised lion's head.

Ingredients: minced pork, eggs.

Excipients: vegetable oil, sesame oil, refined salt, soy sauce, cooking wine, monosodium glutamate, green onion and ginger, five-spice powder, starch, steamed bread.

Method. 1 Add eggs, soy sauce, cooking wine, chopped green onion and ginger, five-spice powder, salt, starch, sesame oil, and chicken essence to the meat filling. Stir well in one direction and beat with your hands until sticky.

2 Heat a large amount of oil in a pan over high heat. Use a spoon to knead the minced meat into a round ball in the palm of your hand. Put it into a hot pan with 80% of the oil. Fry until golden brown on the surface.

4 Take a bowl, add water, soy sauce, sugar and salt to mix into a sauce. Cut the green onion into sections and shred the ginger for later use. Distribute oil in the pot and stir-fry until fragrant. Add the green onion, ginger and sauce and bring to a boil.

5 Add the fried lion's head, bring the soup to a boil, turn off the heat. Simmer until the soup is dry and concentrated.

Steamed lion's head.

Ingredients: A (500g pork, 100g water chestnut), B (minced ginger, rice wine, 1 egg white, salt, chicken essence, starch, white pepper).

Method. The buttocks are slowly chopped into minced meat at home, and the minced meat must be better than the meat stuffing bought directly.

Peel and chop the water chestnuts for later use.

Put the minced water chestnuts into the minced meat, add ingredient B, stir clockwise, and stir until strong.

Boil a pot of water in a pot, turn off the low heat after boiling, knead the stirred meat filling into large balls, and slowly put it into the pot.

Add water to the steamer and bring to a boil, put a washed dried lotus leaf on the plate, and put the plate into the steamer; When the balls change color and form, gently remove them and put them on the lotus leaves of the steamer.

After the water in the steamer is boiled, change to medium-low heat, steam for about 2 hours, take it out and put it on a plate.

ps: The water in the pot is subject to the fact that it can pass the balls, the water must not boil, and soy sauce must not be added.

Stewed lion's head.

Ingredients: pork stuffing (preferably seven points lean, three points fat), shrimp, water chestnuts, green onions, ginger, ham, cabbage, wolfberry, salt, cooking wine, chicken essence. There are no rules for the selection of these materials, and they can be freely replaced according to the materials at hand.

Steps: 1 Chop the shrimp into coarse particles; Water chestnuts finely chopped; Mix the shrimp, water chestnuts and pork filling and stir well; Add cooking wine, salt and chicken essence to taste;

2 Stir the minced meat in one direction until it is thick and firm, and insert a pair of chopsticks to easily stand up; Roll your hands into large balls and beat them back and forth between your hands a few times;

3 Add the chopped green onion and ginger slices to the water, in order to make the soup clear and beautiful later, you can put the green onion and ginger into a disposable seasoning bag for easy scooping; You can also add a small piece of Jinhua ham to improve the freshness, and it is better to have ready-made stock at home;

4 After the water is boiled, temporarily scoop up the green onion, ginger and ham first, of course, if the diameter of the casserole at home is larger, this step can also be omitted; Turn down the heat to keep the water bubbling and gently add the balls, don't be in a hurry to stir them first, let them fully set;

5 When the meatballs are completely set, add the green onion, ginger and ham again, cover the pot, and simmer over medium-low heat for 40 to 50 minutes. Add the greens before removing from the pot and sprinkle with wolfberries;

Just pour the juice.

I haven't eaten anything else yet!

Lion's head is a special dish of the Han nationality, which belongs to the hot dish and the salty and umami type. The color is beautiful, the dishes are generous, the entrance is loose, delicious and fragrant. Because the round is like a lion's head carved in stone, it is named.