This issue of the guide: Chef teaches you to make braised lion's head, add these two ingredients, the taste is layered, no teeth can eat
Recently, I've often been asked by friends how to make braised lion heads at home. The old man in her family ate the lion's head in the restaurant, saying that the soft rotten taste was delicious, and often chanted, but she would not do it, bought a semi-finished product starch outside too much, the old man felt that there was no meat flavor, did not like to eat, asked me if I could teach her.
With such a filial friend, how could I not teach it? So I sorted out the practice of lion's head, and taught it again, and my friend said vigorously, the old man was especially satisfied with the lion's head made this time, and he also wanted to ask me to have a meal at home.
Seeing the happiness of friends and the satisfaction of the elderly, I feel that love is the most precious thing in the world, even if it is just a braised lion's head.
Below the chef will share the braised lion head suitable for making at home, if you have a favorite friend can collect it first. The production skills are all in the steps, and the comment area where you don't understand the message.
Braised lion's head
Ingredients required: 200 grams of pork belly, 300 grams of hind leg meat, 1 green onion, 1 piece of ginger, 100 grams of shiitake mushrooms, 1 section of lotus root
Seasoning required: 10 grams of salt, 5 grams of monosodium glutamate, 5 grams of chicken essence, 2 grams of pepper, 25 grams of soy sauce, 15 grams of dark soy sauce, 10 peppercorns, 4 large ingredients, 2 pieces of fragrant leaves, 1 small piece of cinnamon, 1 thirteen spices, 15 grams of rice wine, 3 eggs, 25 grams of corn starch, 5 grams of sesame oil, 20 grams of salad oil
Preparation Method:
1, pork belly peeled and hind leg meat cut into chopsticks head sized cubes, can also be machine twisted into granules. Wash the shiitake mushrooms and blanch them in the water, remove the diced, peel the lotus root and cut into evenly chopped cubes. Cut the green onion into sections and green onion, cut the ginger into slices and parts minced ginger.
2: Put the diced meat into a large basin, add the green onion and ginger and stir well. Directly putting in green onion ginger is better than onion ginger water, and it is also more convenient.
3: Drain the diced shiitake mushrooms and mix well with the diced lotus root in a basin. Shiitake mushrooms can increase the umami taste, lotus root can increase the taste, and adding these two ingredients can increase the taste level of the lion's head, soft and sticky, crisp and tender and delicious. Horseshoe can also be used instead of lotus, and the effect is similar.
4: Season with a pinch of salt, monosodium glutamate, chicken essence, rice wine and pepper. Remember to season the meat filling here, do not adjust the whole mouth, adjust the half mouth, because during the stewing process, the flavor in the soup will also enter the lion's head to avoid being too salty.
5: Season with an appropriate amount of salad oil, soy sauce and sesame oil, and stir clockwise. Ordinary soybean soy sauce is enough, other fresh soy sauce can also be used.
6: Add two teaspoons of thirteen spices or five-spice powder, beat in two eggs and add the appropriate amount of cornstarch.
7, stir well, and repeatedly beat, so that the meat filling is strong, so that the stewed lion's head tastes better, but also can put less starch. Thirteen spices can be deodorized, eggs and starch can lock in the moisture inside, curing the tightness of the lion's head.
8: Now start to mix a pot of soup, put an appropriate amount of water in the casserole, add green onion and ginger, peppercorns, large ingredients, cinnamon and fragrant leaves, and cook out the aroma.
9, put in the appropriate amount of salt, monosodium glutamate, pepper, chicken essence and soy sauce seasoning, put rice wine to remove fishy, put in the old soy sauce color, the soup is red sauce, cook for about 10 minutes to produce the aroma. #跟着头条看世界 - Meet in Autumn #
10: Relax the oil in a wok and heat it at about 60%. Pull up the minced meat, work with your left and right hands to form a goose-egg-sized ball, dip a little egg mixture or salad oil to smooth the surface of the meat ball. The oil temperature should be slightly higher, and if the fire does not work, you can re-fry it. Generally fried outside the peel can be stewed. #生活有温度 #
11: Push forward along the edge of the pot and put in the lion's head to avoid splashing hot oil on yourself. Depending on the amount of minced meat, fry it in two to three times. Gently stir the bottom of the pot, and when the lion's head is floated and set, it is fished out when the surface is golden brown.
12: Put the lion's head in a casserole dish, bring the broth to a boil over high heat, skim off the foam and cover the lid. The soup should be smeared over the lion's head.
13, turn the small heat to simmer for about 90 minutes, you need to flip twice in the middle, check the amount of soup, if the soup is too small, you can add a little boiling water into it. It is also possible to put bamboo grates in a casserole to prevent the bottom of the paste.
Generally, it can be eaten after 1 hour of stewing, but it takes about 90 minutes to achieve the effect of crispness. When serving, you can use the original soup and pour a little mustard on top of the lion's head. It can also be eaten directly, and the remaining soup can also be stewed with cabbage or potatoes.
Hui Ge has something to say
1, the fat and lean ratio of meat filling can be flexibly adjusted, the traditional practice is 3:7, or 4:6. Now people do not like fat, can be reduced to 2:8.
2, shiitake mushrooms and lotus root are to increase the umami taste and taste.
3, if you like the taste of flour a little more, you can increase the amount of starch or flour, or add leftover rice, steamed buns can be. #多样世界生生不息 #
4, when frying the lion's head, the size of the head depends on their preferences, the general goose egg size is more appropriate, neither will be stewed for too long, and do not lose the soft and sticky taste of the lion's head. If you change it to a small ball, it becomes a braised ball.
5, fried lion head needs high oil temperature, if the fire is weak, directly burn the oil temperature to 70% heat. Pay attention to safe operation, do not have moisture into the oil pot, to prevent splashing.
6, the use of spices is also adjusted according to personal preferences, this braised lion's head is more suitable for northerners, the color is heavy and thick, and it is more like rice.
Hello everyone, I am Hui Ge, the creator of the field of gastronomy. Today's sharing is the family version of braised lion head, friends who like food can try it. This article is Hui Ge original, photo code words are not easy, it is strictly forbidden to copy and embezzle bad media, welcome to forward, comment and like, thank you for your support! 【Original content Plagiarism must be investigated】