Lotus root and lion head(lian ou shi zi tou )

Lotus root and lion head

Introduction:

"When meat meets lotus root, it becomes greasy, crispy and fragrant. To the original greasy lion head with fresh lotus root, the integration of the two is just like lotus clip. Take a little more thought. The white lotus root is the bottom, the brownish red lion head is the pillar, the white lotus root and the red wolfberry are the cap, and the green rape heart is the edge. Does this kind of plate make the lion head feel fresh? You can also have the fresh style of lion head

Production steps:

Step 1: take the lotus root slices out of the bag, rinse them several times and soak them in water.

Step 2: soak lean pork in cold water for 20 minutes, wash off blood and chop it into meat stuffing.

Step 3: soak Chinese prickly ash in a little warm water for 10 minutes, put the meat into the pot, and pour the soaked water into the meat. Add a little starch and mix well. Then beat in the eggs and mix well in one direction.

Step 4: take out most lotus root slices (leave a little for decoration) and cut them into pieces.

Step 5: put the minced lotus root into the meat stuffing and mix well.

Step 6: add salt, five spice powder, sugar, cooking wine, soy sauce, oyster sauce and sesame oil.

Step 7: cut the scallion and ginger into pieces, put them in and mix well.

Step 8: take the right amount of stuffing into your hands, beat it back and forth between your hands and knead it into a meatball shape.

Step 9: pour proper amount of oil into the pot. When the oil is warm, put in the meatballs one by one, knead one by one, fry until the surface color becomes dark, and then take out.

Step 10: leave a little oil in the pan, heat the oil, add ginger slices and scallions, stir fry the flavor, pour into meatballs, add salt, sugar, soy sauce and soy sauce, boil over high heat, skim the foam, boil over low heat, cover and cook for about 15 minutes until done. Add chicken essence and mix well.

Step 11: wash the rape heart, pour some water into the pot, boil it, put in the alkali noodles, put in the rape heart, boil it for a few seconds to change color, then take it out, rinse it with cold water, and squeeze out the excess water after soaking. Lotus root into the plate, put into the rape heart.

Step 12: turn the frying pan to high heat and collect the soup. Add the water lake powder twice, mix well, pick up the meatballs and put them on the plate, then pour some soup with a spoon.

Materials required:

Pork stuffing: 350g

Lotus root slices: 320G

Egg: 1

Rape heart: moderate amount

Wolfberry: moderate

Water: moderate

Oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Pepper: 1g

Five spice powder: 1 / 2 spoon

Starch: a little

Sesame oil: appropriate amount

Oyster sauce: 2 tsp

Sugar: right amount

Chicken essence: 1 / 4 spoon

Cooking wine: 1 teaspoon

Soy sauce: moderate

Soy sauce: 1 / 8 spoon

Alkali noodles: a little

Starch: appropriate amount

Note: 1, bag lotus root contains citric acid, take out to soak in water for a while, you can add a little sugar in the water to remove the sour taste, fresh lotus root is not added. 2. Lotus root is easy to turn black when it meets air, so soak it in clean water after taking it out, and then take it out and chop it up when using it. The ones that decorate the plates have also been soaked before use. 3. Always stir the meat in one direction when stirring, so it's easy to work hard. Pepper water and starch are not too much, a little can. 4. When cooking rape heart, add alkali noodles to make it more green. If there is no alkali noodles, add a little oil and salt.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Lian Ou Shi Zi Tou