Steamed lion head(qing zheng shi zi tou )

Steamed lion head

Introduction:

"The smoothest lion's head I've ever made is definitely a valuable experience accumulated through failure. The wood that used to be easy to make is not strong. This time, it's so smooth and delicious. "

Production steps:

Step 1: raw materials.

Step 2: soak and shred Auricularia auricula.

Step 3: break the broccoli and soak in salt water for 10 minutes before washing. Cut tofu skin into shreds and ham into diamond shaped pieces.

Step 4: blanch the bean curd skin and set aside.

Step 5: blanch the broccoli and set aside. Slice bamboo shoots and blanch them

Step 6: chop the minced meat with green onion, ginger and bamboo shoots into minced meat. I like the smoother one. Mash the meat with a cooking machine.

Step 7: add 1.5 tsp salt, soy sauce and pepper to the minced meat.

Step 8: add egg white, starch, cooking oil, continue to stir into white and delicate minced meat.

Step 9: take one third of the puree and beat it with both hands repeatedly to make a smooth meat ball.

Step 10: Boil the water in the pot, put the lion's head into the pot and blanch it.

Step 11: cover the casserole or stew cup with bean curd skin and shredded fungus.

Step 12: put in the lion's head, arrange the ham, add the soup and sprinkle half a teaspoon of salt.

Step 13: steam the rice in the lower layer.

Step 14: put the lion's head on the top. Steam for 45-50 minutes.

Step 15: decorate the steamed lion head with blanched broccoli.

Step 16: steamed super delicious, three lions, three people's weight.

Materials required:

Minced meat: 250g

Bamboo shoots: Three

Broccoli: 100g

Auricularia auricula: 50g

Onion: a paragraph

Ginger: two

Ham: one piece

Tofu skin: one

Egg white: one

Cooking oil: half tbsp

Starch: 1 tbsp

Salt: two teaspoons

Black pepper: one teaspoon

Soy sauce: 1 tbsp

Big bone soup: a bowl

Note: 1, lion's experience is that meat can not be lean meat, not fragrant. It's better to be three fat and seven thin. 2. Mixing must be in place, otherwise it will be very loose. 3. Egg white and starch are necessary. It makes the meat smooth and tender.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Qing Zheng Shi Zi Tou