Chinese cabbage and lion head(bai cai shi zi tou )

Chinese cabbage and lion head

Introduction:

"I don't like big meatballs like Sixi meatballs and shitous meatballs all the time. I feel too much pressure when I eat them. But today's dish belongs to the special case of meatball, because it plays a supporting role at best, and the main character should be Chinese cabbage. "

Production steps:

Step 1: put the minced meat into a large bowl.

Step 2: soak mushrooms in water.

Step 3: cut green onion and ginger

Step 4: squeeze out the water and dice the mushrooms.

Step 5: put scallion, ginger and mushroom into the meat stuffing, stir slightly.

Step 6: add appropriate amount of soy sauce.

Step 7: add some pepper.

Step 8: add proper amount of sesame oil.

Step 9: add the right amount of cooking wine

Step 10: add proper amount of raw starch and mix well.

Step 11: beat an egg and mix well.

Step 12: put more oil in the pan.

Step 13: when the oil temperature is 50%, turn the meat into big balls and put them into the pot, then fry them over medium heat.

Step 14: prepare a garlic clove.

Step 15: fry the meatballs until golden on one side and turn them over. After all the meatballs are turned over, add garlic and fry them together.

Step 16: fry the meatballs until golden on both sides. Because the meatballs are soft, the fried meatballs are thick pancake shaped, and the middle part is red. This degree is OK.

Step 17: clean the cabbage, and roughly divide the upper and lower leaves into two pieces.

Step 18: continue to use the oil you just fried the meatballs, leave the garlic cloves and continue to fry them together.

Step 19: add the cabbage and fry it

Step 20: Fry one piece at a time until transparent and slightly scorched.

Step 21: put the fried dishes in another pot, preferably a deeper pot.

Step 22: after all the dishes are fried, fry the leaves. The leaves are better cooked.

Step 23: Fry well and put it on the cabbage side.

Step 24: fire and press the ball on the cabbage.

Step 25: add some soy sauce.

Step 26: add some cooking wine.

Step 27: add water to the cabbage. Bring to a boil over high heat and simmer for 5 minutes, then turn to low heat and simmer for 2 hours.

Step 28: after stewing, you can also soak it overnight. The cabbage is transparent and absorbs the strong flavor of broth. There is no oil in the meatballs, and the meat quality is relatively loose. Chop it up a little and add some broth to mix with rice, not to mention eating more.

Step 29: Golden garlic is delicious too. Don't miss it.

Materials required:

Pork stuffing: right amount

Cabbage: moderate

Lentinus edodes: right amount

Eggs: right amount

Garlic: right amount

Soy sauce: right amount

Sesame oil: appropriate amount

Cooking wine: moderate

Chopped pepper: right amount

Ginger: right amount

Scallion: right amount

Starch: right amount

Note: 1, because of adding mushrooms and onions, so the ball looks like there are some small black spots, although the appearance is poor, but if not, the absolute taste will be much worse. 2. When frying the meatballs, you can cook them on both sides. In this way, the meatballs are juicy and tender in the middle, so don't try to make the meat stuffing too hard at the beginning. If it's solid, it won't taste good. 3. In the first hour of stewing, the water will be a little less, and then continue to stew, the water will be more and more, the oil in the ball will be stewed out, you can see from the picture, how thick the oil layer is.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Bai Cai Shi Zi Tou