Ask for a braised lion s head pure simple method!!

Braised lion's head preparation.

1.Put 1 egg, some starch, pepper, salt, sugar, cooking wine, minced green onion and ginger in the ground pork, mix well.

2.Beat with chopsticks in one direction and set aside. This step is to make the lion's head taste good.

3.Wear disposable gloves, grab the right amount of minced meat, and note that the lion's head is not kneaded, but broken. The minced meat becomes more and more sticky when repeatedly beaten between the hands, and then naturally becomes a beautiful ball shape that is not easy to break.

4.Fry in a pan.

5.The surface is golden and forms a hard shell, which can be fished out to control the oil.

6.Leave the bottom oil in the pan and stir-fry the green onion and ginger slices until fragrant.

7.Add a little more boiling water to a boil.

8.Pour in the dark soy sauce, add salt and rock sugar to taste.

9.Add the fried lion's head, bring to a boil over high heat, reduce the heat, cover and simmer for 20 minutes. Blanch a few choy sums and garnish them. The green vegetables with the fat but not greasy lion's head are particularly delicious.

1.Prepare the ingredients.

2.Wash the quail eggs in clean water, cook them in a pot, and peel them in cold water.

3.Mash the meat into a puree.

4.Peel and chop the horseshoe. 5.Put the meat in a bowl and add eggs, chopped green onions, minced water chestnuts, breadcrumbs, light soy sauce, salt and rice wine.

6.Whip up the same aspect.

7.Wear disposable gloves, put an appropriate amount of minced meat on your hands, then put in quail eggs to make a meatball shape, and then beat the meatballs back and forth with your left and right hands a few times to expel the air and make it stronger.

8.It's all done.

9.Pour an appropriate amount of oil into the pan, and when it is 8 hot, add the meatballs.

10.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).

11.Pour out the oil from the pan, add the fried meatballs, water, light soy sauce, dark soy sauce, rock sugar, rice wine, cinnamon, bay leaves, chili pepper, star anise, salt and bring to a boil over high heat. 12.Turn the heat to low for about 30 minutes until the juice is quickly reduced and turn off the heat.

The easiest way to braised lion's head (text), one is a very common dish, have eaten, and many people want to do it but can't, in fact, the braised lion's head is not complicated, so how to do it, the easiest way to braised lion's head (text).

Prepare your ingredients. Chop the pork belly into a filling and add green onions, ginger and garlic.

Continue to chop the meat finely, and soak the peppercorns in warm water.

Beat two eggs in a bowl and beat.

Pour the pepper water and egg mixture into the meat filling, then add cooking wine, salt and starch and stir.

Until the meat filling is strong, cut the water chestnuts into small cubes.

Pour into the minced meat and stir well.

Knead the balls into larger balls in your hand, heat a large amount of oil in the pan, and then add the lion's head.

Fry until golden brown and remove from another pot, pour in soy sauce, hot water, star anise, and green onions.

Pour in the lion's head, cover with a lid, and cook over medium-low heat, and finally reduce the juice over high heat.

Precautions

Pour a large amount of oil into the pan and be careful to splash the oil on your body when it is hot, so as to avoid burns.

Be sure to stir well when stirring, otherwise the taste may not be so good.

Introduction to the ingredients of braised lion's head

Ingredients: Pork (appropriate amount) with fat and lean

Excipients: egg (1 piece), green onion, ginger, dried garlic (appropriate amount), dried steamed bread (appropriate amount), salt (appropriate amount), oil consumption (appropriate amount).

The steps of how to make braised lion's head:

1. Chop the pork, mix all the ingredients, and the steamed bread is best to dry the steamed bread to remove the slag.

2. The stirred stuffing is formed into a ball, beaten with the left and right hands, and it is firm and not easy to disperse when it is fried in the pot.

3. Heat the oil and fry the lion's head in the pan.

4. Plating.

5. Adjust the juice, use oil, salt, and a small amount of sugar.

6. The lion's head with a special flavor is ready.

The process of making braised lion's head.

1. Prepare ingredients: minced pork, lotus root, shallots, eggs, sugar, five-spice powder, rock sugar, star anise, cinnamon, corn starch, ginger.

2. Finely chop the lotus root, ginger and shallots.

3. Stir: Put it in the minced meat, beat in an egg, and stir vigorously clockwise with three chopsticks.

4. Add a little water in 3 times during the stirring process.

5. Seasoning: Add sugar and five-spice powder.

6. Add two tablespoons of salt.

7. Add a little cooking wine.

8. Add a spoonful of dark soy sauce.

9. Add a spoonful of cornstarch and stir together vigorously clockwise.

10. Lion head: Take an appropriate amount of minced meat, beat it back and forth between the palms of the two hands, and then shape it into a circle with your hands.

11. Put the balls on a plate and stack them.

12. Fried lion's head: Pour enough oil into the pot (it is better to not pass the meatballs), when it is heated to 7, fry the meatballs, and gently push it with a spatula several times after it is slightly set.

13. Remove when frying until the skin is golden brown.

14. Braised lion's head: Put cinnamon, rock sugar, ginger and star anise in the casserole.

15. Pour in water,**.

16. Add 2 tablespoons of dark soy sauce and stir well.

17. Add the meatballs and simmer for an hour, pushing the non-stick pan several times during this time.

18. Thickening: Hold the meatballs and add a little water starch to the soup.

19. Add chopped green onions, stir well, and turn off the heat. Drizzle the sauce over the lion's head.

The so-called "lion's head" is a big slash of meat in Yangzhou dialect, and Mandarin is a big meatball, but there are crab meat, crab roe, pork, seasoning, and then a green cabbage heart underneath, and it is stewed in a cage. In the words of Yangzhou people: "The pork is fat and tender, the crab roe is fresh and fragrant, the cabbage heart is crispy, it must be scooped with a spoon, and the fragrance is full of fragrance after eating, and the teeth and cheeks are fragrant, which makes people forget it for a long time."

Ingredients:

Ingredients: 350g pork belly

Excipients: 100g water chestnut, appropriate amount of shiitake mushroom, 500g of Shanghai green, 1 egg, appropriate amount of ginger and shallots, appropriate amount of pepper, appropriate amount of corn starch, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of edible oil.

Method:

1.Prepare pork, water chestnuts, shiitake mushrooms, eggs, ginger and shallots.

2.Chop the meat into minced meat.

3.Chop the water chestnuts, ginger shallots, and shiitake mushrooms separately.

4.Mix all the ingredients into the minced meat, then add salt, pepper, cooking wine, cornstarch and mix well, then stir in one direction for a while.

5.Roll the minced meat into the right size meatballs.

6.Crack one egg into a bowl and stir well.

7.Heat a certain amount of oil in a pan and dip the meatballs in the egg mixture.

8.Fry the meatballs dipped in egg wash over high heat.

9.Fry the meatballs until golden brown, remove and set aside.

10.Add water to a pot, add ginger, green onion, light soy sauce and dark soy sauce to a boil.

11.Add the meatballs to the pot, bring to a boil and simmer for 40 minutes.

12.Wash the green and cut it in half.

13.You can blanch the Shanghai green in the pot where the meatballs are boiled.

14.Blanched Shanghai green plate for later use.

15.After the meatballs have been cooked for enough time, thicken them with water starch.

16.Put the boiled meatballs in the middle of the greens and drizzle with the gravy.

Cooking Tips:1. Add water chestnuts to the meat filling to make the meatballs richer in taste.

2. The ratio of shiitake mushrooms and water chestnuts should not be too much, about one-third.

3. Wrap the egg liquid croquettes to make the croquettes easy to shape.

The filling of the braised lion's head can be said to be the chef's own preferences and innovations, and this time the braised lion's head is added to the tofu, isn't it very novel?The tofu is tender and tender, and it also replenishes calcium, and the taste is also good, let's try the taste of the braised lion's head this time.

Braised lion's head preparation.

Step 1

Prepare the main ingredients you need, step by step

Chop the onion and carrot and chop it finely, so that the lion's head is delicate enough, step step

Add the required condiments, soy sauce, sesame oil, salt, white pepper, step step

Then put in the pieces of tofu, grasp it with your hands, step step

Then put the chopped carrots and onions into it, grasp it evenly with your hands, step step

Take an appropriate amount of meat filling, hit the meat filling into a round ball with the right hand and put it on the plate, put an appropriate amount of cooking oil in the pot, heat the oil to about 7 percent, put in the meat filling of the group, fry it until golden brown, at this time the lion's head is not completely cooked, but the appearance is set, the inside is still raw, step step

Put an appropriate amount of water in the casserole, put the green onions, ginger slices, peppercorns and ingredients, and then put in the lion's head, step step

Cut the cabbage heart into four parts, put it in a casserole, pour in soy sauce, cooking wine, salt and white pepper, boil over high heat, then turn to low heat and cover the pot and cook for about 30 minutes.

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 the new year, and the birthday wishes of the second day 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?

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

"Twenty Don't Confuse" has the same delicacy braised lion's head, which is easy to learn and delicious.

Homemade braised lion's head.

Let's keep the favorite baby.

Ingredients: 25 0 grams of pork foreleg sandwich meat (minced), 1 section of tender lotus root (or 50 grams of water chestnuts), 1 egg.

Auxiliary materials: 8 rape hearts, 1 piece of ginger, 3 green onions.

Seasoning: 3 tablespoons soy sauce, 1 tablespoon of dry starch (another 1 tablespoon with an appropriate amount of water to make a sauce), salt and monosodium glutamate.

Method: 1 Wash water chestnuts, ginger and green onions, peel and chop themWash the cabbage, blanch it in boiling water, pick it up, and set aside

2 Chop the pork into a bowl, beat in the egg mixture, add green onions, water chestnuts, minced ginger and an appropriate amount of salt and soy sauce, stir clockwise until sticky, and knead into meatballs by hand;

3 Put the meatballs in a hot oil pan, fry them over high heat until golden brown on the outside, remove them, drain the oil, and set aside.

4 After the oil in the pot is served, put in the meatballs, add the stock or water, soy sauce, ginger and green onions, boil and change to a slight heat for more than 1 hour, and after they are fully cooked, remove the meatballs and put them on a plate for later use.

5 Thicken in a pot and pour it into a plate Sprinkle with chopped green onion and serve.

A home-cooked recipe for braised lion's head

1Prepare the ingredients. 2. Wash the quail eggs in clean water, cook them in a pot, and peel them with cold water. 3. Beat the meat into a puree.

4. Peel and mince the horse's liquid hooves. 5Put the meat in a bowl, add Hengta's eggs, chopped green onions, minced water chestnuts, breadcrumbs, light soy sauce, salt, and rice wine. 6. Whip up the same aspect.

7. Put on disposable gloves, put an appropriate amount of minced meat on your hands, then put in quail eggs, make a meatball shape, and then beat the meatballs back and forth with your left and right hands a few times to make them expel the air and be stronger. 8 are all done. 9. Pour an appropriate amount of oil into the pot, and when it is hot until 8, add the meatballs.

10. Fry until the appearance is golden brown (the oil should be at a high temperature, and the meatballs can be quickly shaped after being put into the oil pan, and they are not easy to disperse).