Lion's head has clear soup and red soup, I prefer red soup in the restaurant as long as this dish comes up to order a bowl or two bowls of rice to make at home, you can also choose steamed buns with balls, steamed buns dipped in sauce as the toppings of noodles, and then sandwiched a chopstick to suck the soup full of baby dishes that are really comfortable haha
By Zang Wei_2m02
Salt to taste
Cornstarch 30 g
Soy sauce to taste
Water to taste
1/3 green onion
1 slice of ginger
Water chestnut 8
White pepper powder
Wine
Minced meat 500 g
2 baby cabbage
1. Prepare the meat filling with a fat and lean ratio of about 3:7 (500 grams)
2. Prepare 8 peeled water chestnuts
3, water chestnut chopped and set aside Don't chop into mud A little grainy
4: Prepare the ginger slices, peel and cut into strips, cut the green onion into strips
5: Soak the green onion and ginger in warm water in half a bowl of water and set aside
6, now we start to mix the minced meat with 2/3 tablespoons of salt about 10 grams
7: Add 2/5 tablespoon of ground white pepper
8: Add 2 tbsp cooking wine
9, grasp 5-6 times, grasp evenly
10: Add 30g corn starch
11, 3/4 times slowly add the freshly soaked green onion ginger water onion ginger do not pour into the onion ginger water if the soaking does not have to put all in the onion ginger water is to let the meat filling absorb the water become soft and tender Taste good Slowly add a little hand to catch the water in and then slowly add water Do not add more, otherwise the meat filling will leak
12, catch all the water into the meat filling, fall a few times in the middle can not be stirred can only grasp and fall when the fall is not too fierce, otherwise it will splash everywhere look at the look in my picture can be often made of stuffing can also be a good grasp of this step Beginners to grasp slowly should not be a big problem to say that they can hold together will not easily scatter the feeling of a bit of Q bomb on the shoot
13: Add small crushed watercress
14. Grasp well again and set aside
15: Prepare a slice of peeled ginger and some chopped green onion with a knife
16. What is now prepared is the soup base of the stewed lion's head, and the pot is boiled with a little oil
17: Stir-fry the green onion and ginger and pour into the soy sauce pan
18, add cold water boiling water can probably add more than half a pot or so high heat
19: Add an appropriate amount of dark soy sauce toning about 2-3 tablespoons
20: Add a spoonful of cooking wine and bring to a boil
21, because the other pot at home is occupied, I have to pour the soup base into the cooking pot, because the pot that just makes the soup base needs to wait down and fry the lion's head Please understand that after the soup is boiled, the lid can be covered on a low heat
22, cook oil Prepare to fry the lion's head The amount of oil is about 1/3 of the amount of chopsticks into a small bubble and adjust to a low heat or medium-low heat
23, the meat stuffing we just prepared by hand adjusted to a circle about the size of a tennis ball can be put into the pan to fry when put in the oil noodles Slowly put into this step must be careful not to be splashed by the oil or scalded must be careful Ah Beginners suggest using a spoon and other tools to assist in the meatballs may not be so round but also stronger than hot Don't move after putting in Wait for 30 seconds -1 minutes and then turn over the noodles Slowly fry over medium heat Do not worry
24. Turn over
25. Turn over again
26, after turning over the noodles several times, fry the shell scorched yellow set the shape, then fish out a few oil control and prepare to put it into the soup pot
27, the pot with a colander out of the ball into the soup spoon into the soup pot Why do you want to pour more than one soup spoon is because the colander and so on also in the oil pot to fish the balls dipped in water will cause the oil Ha pay attention to it
28, and then repeat the process of croquettes and the process of putting them into the soup pot, the balls are fried one by one, it is better to grasp 2-3 fried together, it is also possible to slowly fry over a medium-low fire, and if the rapid fire is fried, the balls will crack Oh, it is not recommended
29: Put all the balls in a pot and boil on high heat, then reduce the heat and simmer for 50 minutes
30. At this time, we prepare two baby cabbages to root and wash and set aside
After 31, 50 minutes, we open the lid and put in the baby cabbage
32, taste the saltiness of the soup, add some salt according to your own taste, because it is recommended to add some salt with the addition of salty and taste salty
33: Bring the baby cabbage to a boil over high heat, then close the lid and cook for another 10 minutes
34, time to turn off the fire and open the lid, prepare a few bowls, two balls with a plate of soup and baby cabbage can be served
35, sprinkle a little green onion or coriander garnish a yard of baby cabbage can take a picture Haha Home guests to entertain the words This will be very beautiful Ha Cover picture I added a filter The actual pot of lion head (large balls) will be slightly darker than the color of this photo Finally thank you for your patience to see here I also hope you can comment more and pay more attention Thank you for your support Thank you!
Mixing the meat filling and the preliminary preparation is slightly cumbersome After everything is ready, it is actually to put the fried lion's head into the soup and stew for 50 minutes, then add the baby dish in the stew for 10 minutes to come out of the pot When frying, don't be burned to ha This dish pays attention to eating because the lion's head is relatively large and relatively soft Chopsticks a clip will be relatively easy to scatter Haha Love to eat it Fragrant is over
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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