Improved version: steamed lion head(gai liang ban chi le bu fa pang qing zheng shi zi tou rang nin chi chu bu yi yang de wei dao )

Improved version: steamed lion head

Introduction:

"The most important part of steamed lion head is the process of making lion head. It is usually made of pure meat stuffing. I've seen others make it with lotus root on the food website before, and I've done it before, but I think it's better to eat without adding corn kernels, so I made an improved version with corn kernels, pork and other ingredients. Let's have a try. It's really delicious... No specific pictures One by one, because it's inconvenient for the cook to take a picture with the camera. Next time, I need to upload it. I'll write more detailed steps, but it's also very simple. Let's make delicious steamed lion head with me. It's absolutely not greasy and fat

Production steps:

Step 1: prepare the pork stuffing, starch water, apply olive oil on the plate, and soak several medlar. Stir the pork stuffing with rice wine, soy sauce, salt and chicken juice (clockwise)

Step 2: mix the meat, put in the right amount of corn, add the right amount of starch water, stir while pouring, so as to make it more viscous.

Step 3: mix the meat well, put in the right amount of corn, and add the prepared starch water. Pay attention to pour while stirring, which can make it more viscous and not too much water.

Step 4: after mixing, prepare a plate and coat it with olive oil, then put on gloves or wrap it into small meatballs by hand and put them into the plate.

Step 5: after boiling the water in the pot, put on the steamer and put on the steaming plate to steam the meatballs. It's about 10 minutes.

Step 6: take out the steamed lion head after 10 minutes

Step 7: after 10 minutes, take out the steamed lion's head and add some pickled wolfberry.

Step 8: 6. Take another pot, heat some vegetables, put them into the steamed plate, and pour chicken soup on it.

Materials required:

Pork stuffing: right amount

Corn kernels: right amount

Vegetables: moderate

Wolfberry: moderate

Rice wine: moderate

Salt: right amount

Chicken juice: right amount

Soy sauce: moderate

Starch: right amount

Olive oil: right amount

Note: pork filling can not put ginger, because the use of rice wine, do not put onions, steaming will stick. Put olive oil on the plate and steam the meatballs to prevent them from sticking to the plate. Be sure to boil water and steam it.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: Original

Chinese PinYin : Gai Liang Ban Chi Le Bu Fa Pang Qing Zheng Shi Zi Tou Rang Nin Chi Chu Bu Yi Yang De Wei Dao