Lion s head balls are made, and lion s head balls are made in a video

Four Joy Maruko (Lion's Head).

Ingredients: 500 grams of minced pork, 1 egg, 50 grams of shiitake mushrooms, 20 grams of ginger, 10 grams of green onions, 5 grams of salt, 20 grams of corn starch, 2 spices, 2 grams of Sichuan peppercorns, cooking oil.

Steps: 1. First of all, we wash the mushrooms, cut them into dices, and put them on a plate for later use.

2. Peel and wash the ginger, cut it into minced pieces, and cut the green onions into minced pieces, and the green onions should be a little less, because they are easy to paste when fried.

3. Put the pork filling in a large bowl, add 10ml of freshly cut diced shiitake mushrooms, chopped green onions, minced ginger and cooking wine to remove the smell.

4. Add 10 ml of light soy sauce, 5 ml of dark soy sauce, 5 grams of salt, 2 grams of pepper, and pepper to the filling, which is an indispensable seasoning, and stir evenly in the same direction.

5. After the meat filling is strong, we add water, generally we add 2 taels of water to a pound of meat.

6. Add 20 grams of cornstarch to the bowl, stir well, and the filling is ready.

7. Add cooking oil to the pot, after the oil temperature is 6 hot, we knead the meat filling into balls, and go down the edge of the pot when we go down.

8. Fry the meatballs until they are set, then remove them.

9. Next, we start to stew the meatballs, pour water into the pot, add salt, pepper, ginger slices, green onions, dark soy sauce, and water to the pot, and then add the fried meatballs, and simmer for 30 minutes after boiling again.

Summary: 1. The meat filling is more delicious than the fat 4 and the thin 6.

2. When stirring the meat filling, stir it in the same direction, so as to better improve the strength.

3. When the croquettes are fried, they can be set, and they should not be fried for too long.

The practice of lion's head balls. First of all, stir the meat filling and add 1 little white flour starch. Breadcrumbs.

Bean curd. Wine. Seasoning.

Light soy sauce. Oyster sauce. Refined salt and minced ginger.

Monosodium glutamate chopped green onion. Stir to combine. Regimental group.

Under. Fry in a pan. Yes.

7 to 8 into heat. in the lower pot. Fry over low heat until golden brown and remove from the sturgeon.

Put it in a drawer and steam for about 40 minutes. That's it. Serve on a plate.

Crochet disaster. The lion's head is good for this, and the lion's head is very tasty. Crispy on the outside and tender on the inside.

Think about it first.

Ingredients. Pork (fat and lean) a pound.

2 rapeseeds. Accessories.

Sichuan pepper ingredients, cinnamon, bay leaves, small meat fragrance, appropriate amount.

Appropriate amount of green onion and ginger. Light soy sauce, dark soy sauce, oyster sauce, sugar.

Potato starch egg to taste.

Step 1: Soak Sichuan pepper water first.

Step 2: Puree the meat, add Sichuan pepper, shallots, ginger, cooking wine, salt, white pepper, eggs, potato starch, and stir vigorously.

Step 3: Knead into meatballs of about the same size.

Step 4: Fry slowly over low heat.

Step 5: Fry until golden brown and remove.

Step 6: Put water in the casserole, add the green onion, ginger, peppercorns and all the ingredients.

Step 7: Wash the rape and cut it.

Step 8: Blanch with boiling water and arrange the plate.

Cooking skills. The minced meat should be stirred, fried slowly over low heat, and simmered for half an hour.

Ingredients, main ingredients, one pound of pork (fat and lean), 2 rape. Excipients, Sichuan pepper, cinnamon, bay leaves, cumin, green onion and ginger, light soy sauce, oyster sauce, sugar, potato starch, eggs. Method, first soak pepper water, stir the meat into a puree, add pepper water, green onion and ginger, cooking wine, salt, white pepper, eggs, potato starch, stir hard, knead into meatballs of about the same size, fry slowly over low heat, fry until golden brown and take out, put water in the casserole and put in the green onion, ginger and pepper ingredients and all the ingredients, wash and cut the rape, and blanch it with boiling water.

150 grams of pork belly, 10 grams of water chestnuts, 10 grams of mushrooms, 5 green cabbage hearts, and 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 soup, 10 grams of dark soy sauce, 5 grams of sesame oil.

The production process. 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. [1]

Stewed crab roe. Method. Stewed crab roe lion's head.

Stewed crab roe lion's head.

1.Cut the skinless pork belly into granules the size of pomegranate beads, and then chop into a filling, the specific fat and lean ratio is 4:6, use green onions, ginger, cooking wine, and water to make green onion and ginger wine, transfer it into the filling, put salt and a little pepper, stir in the direction, and put in the river crab meat for later use.

2.Cut the water chestnuts into small cubes and wash the choy sum.

3.Take a clay pot and pour water to boil, put green onions, ginger slices, cooking wine, and then put the meat stuffing into about 100 grams -150 grams of meat balls, put river crab roe at the top, put it into the sand pure plum pot, simmer for about two hours, skim off the slick oil, put monosodium glutamate, salt, and then put in the scalded cabbage sum and stew it slightly.

Taste. Lion's head.

Lion's head. The original flavor of the soup, "lion's head", that is, "big chopped meat" in Yangzhou dialect, and "big meatballs" or "four happy meatballs" in northern dialect. It is said that its "distant ancestor" is the "Jumping Pill Burn" recorded in the "Book of Food" of the Northern and Southern Dynasties ("Qi Min Yao Shu. Burn Law No. 80).

Yifeng lion head.

Raw material. 500 grams of pork foreshoot, 400 grams of Xiangchi high-quality glutinous rice, 10 grams of shiitake mushrooms, 50 grams of water chestnuts, 1 egg, 25 grams of potato flour, as well as salt, monosodium glutamate, ginger and other raw and auxiliary materials.

Make. 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.

Ingredients: 1 kg of pork filling, 5 grams of salt, 10 grams of starch, 3 teaspoons of oil, 4 teaspoons of dark soy sauce, 5 teaspoons of sugar, 20 ml of cooking wine, two slices of ginger, and thick soup. The minced meat is added with marinade and water and whipped in one direction to make the balls.

Heat the oil in a pan and fry the meatballs in the oil until golden brown. Add dark soy sauce, sugar, cooking wine, thick soup to the pot, add enough water, and bring to a boil over high heat. Add the lion's head and simmer, reduce the juice over high heat until thick.

Ingredients: 1 kg of pork filling, 5 grams of salt, 10 grams of starch, 3 teaspoons of oil, 4 teaspoons of dark soy sauce, 5 teaspoons of sugar, 20 ml of cooking wine, two slices of ginger, and thick soup.

1. Add the minced meat to the marinade and about 20ml of water, and beat vigorously in one direction to make the meatballs.

2. Put oil in a hot pan, fry the meatballs in the oil until golden brown and take them out.

3. Add dark soy sauce, sugar, cooking wine, and thick soup to the pot, add enough water, and bring to a boil over high heat.

4. Add the lion's head and simmer, reduce the juice over high heat until thick.

Cooking skills: 1. The lion's head should be soft and delicious, rich in juice, and the meatballs are best made with half-fat and half-lean pork belly puree, and it is best to chop them manually, rather than using a meat grinder. Finely chop and coarsely, the size should be like a grain of rice, not too fine, so that the meat can keep a gap between the texture, so that it can contain juice.

In addition, it is best to simmer slowly, and if you are afraid of greasy, you can appropriately increase the proportion of lean meat.

2. When making this braised lion's head, the thick soup treasure should be added when pouring into the soup, and after being heated and melted in boiling water, it will be fully integrated with the soup, and when the thick and mellow sauce meets the lion's head, it will bring a smooth and delicious taste experience.

Braised lion's head, a famous dish with Chinese characteristics. It is a dish that is often eaten in China during the New Year's Festival, also known as Sixi Balls, which is to take its auspicious meaning. This is a famous dish of Huaiyang, there are fat and lean meat ruddy and oily, with emerald green vegetables to cover, bright color and tangy fragrance, just looking at it will arouse the appetite, mellow and fragrant meat pieces and juice, is irresistible top delicacy.

Material: Main material

700g of pork, 50g of carrots, 70g of water chestnuts, 30g of shiitake mushrooms, 30g of sausages

Seasoning.

Appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of blending oil, appropriate amount of sugar, appropriate amount of bread crumbs, appropriate amount of sesame oil.

The practice of the lion's head

1.The main ingredients are carrots, water chestnuts, shiitake mushrooms, and ham sausages.

2.Add water to the pork filling and stir it in one direction, add salt, cooking wine, sugar, soy sauce and sesame oil to the seasoning, add the above ingredients, and finally add breadcrumbs and mix well.

3.Roll the minced meat into a ball, which can be larger.

4.Meatballs that have been made.

5.Pour an appropriate amount of oil into the pan, and when it is hot until 8 is hot, add the meatballs and fry them.

6.Fry until the appearance is golden brown (the oil should be at a high temperature, and the meatballs can be quickly set after being placed in the oil pan, and they are not easy to fall apart).

7.Fry until golden brown and remove.

8.Steam in the pot, and the water in the pot is boiled for 20 minutes.

9.Pour the juice from the steamed meatballs into the wok and bring to a boil, add water starch and drizzle with sesame oil.

10.Pour the prepared juice over the steamed meatballs.

11.A lion's head would be fine.