Baxilinmen braised lion head (less oil version)

Baxilinmen braised lion head (less oil version)

Introduction:

"I remember when I was a child, I especially liked to eat braised lion's head. Every time I went to the wedding banquet with adults, I was looking forward to the steaming, big and fragrant lion's head. Slowly I grew up, and always participated in all kinds of wedding banquet, but no matter what restaurant I went to, I couldn't eat the taste of my childhood. I always felt that the lion's head was not fragrant, but greasy! Since people outside don't like to eat, it's better to cook at home. Today is the Double Ninth Festival. I went back to my mother's home early in the morning. I just made some delicious food for my parents, so that they could relax and do their best. This lion's head is an improved method. It doesn't use much oil. The crispy lotus root just sweeps away the greasiness of the meat stuffing, adding a refreshing feeling. It's very delicious. "

Production steps:

Step 1: blanch mushrooms in boiling water for 5 minutes and chop them. Wash lotus roots and chop them.

Step 2: Chop onion and ginger with minced meat.

Third step: Chop meat stuffing into five powder, old soy sauce, salt, cooking wine, peanut oil, sesame oil. Stir clockwise.

Step 4: add rice, lotus root, mushrooms, still along the original direction of mixing.

Step 5: finally, add flour and a little warm water (my water is very warm, if it is too hot, it will make the starch hot)

Step 6: stir the meat stuffing in clockwise direction.

Step 7: put the oil in the pan and heat it to 80%. Turn down the heat and turn the meat stuffing into a big round ball by hand. How about it? It's bold enough. Ha ha.

Step 8: deep fry over low heat until golden on both sides. You don't need to put a lot of oil. It's said that it's deep fried. In fact, you can fry it on both sides to make the outer layer of the ball set.

Step 9: eight big balls out of the pot, put aside.

Step 10: leave a small amount of oil in the pot, saute with Scallion sauce, add cabbage and stir fry.

Step 11: place the balls on the cabbage.

Step 12: add hot water, rock sugar, garlic and pepper. Simmer for 20 minutes.

Step 13: add a little monosodium glutamate to taste before leaving the pot, sprinkle with cooked sesame and chive. Originally, I wanted to take care of the internal structure, but later I was afraid I couldn't grab it, so I quickly asked to eat and didn't take care of it. ha-ha.

Materials required:

Pork stuffing: 400g (fat and lean 8:2)

Fresh lotus root: 250g

Mushroom: 250g

Starch: 80g

Cooked rice: 0.5 bowl

Scallion: 1

Ginger: 5 pieces

Garlic: 4 cloves

Pakchoi: 400g (can be replaced by other leafy vegetables)

Cooking wine: 2 tbsp

Soy sauce: 2 tbsp

Salt: 2.5 spoons

Five spice powder: 1.5 spoon

White pepper: 1 teaspoon

Peanut oil. : 500 g

Sesame oil: 1 tbsp

Rock sugar: 3

Note: 1. Chop the onion and ginger together with the meat stuffing to help the meat stuffing absorb the flavor of onion and ginger and remove the fishiness more easily. 2. The lion's head I made is rice, steamed bread residue or bean dregs, which can make the lion's head taste more soft. The reason why I didn't choose flour is that the flour is sticky and tastes bad. 3. Adding starch can make the stuffing hold well and avoid spreading during frying. 4. When cooking meatballs, use low heat to avoid rotting during cooking.

Production difficulty: ordinary

Process: others

Production time: one hour

Taste: salty and fresh