Stewed lion head(qing dun shi zi tou )

Stewed lion head

Introduction:

"Huaiyang famous dish with soft taste, instant taste, fat but not greasy, and rich nutrition. As long as you choose the right materials and pay attention to the key points in the steps, it's not difficult to do it at home. Take a look at the pictures and the process step by step - for a delicious lion head, you should use the best ribs and pork, four layers square, seven thin and three fat, cut into small pieces, and stir the tendons. But also with crisp and tender vegetables without peculiar smell, water chestnut is the best. It's just that the seasonality of water chestnut is relatively strong. When you can't buy water chestnut, you can use lotus root instead. But I found a better alternative, better nutrition and taste, which is crispy yam. The mucus protein of yam is not only more nutritious, but also has a good adhesion effect, which can effectively prevent the balls from spreading. In spring and summer, it's a bit greasy to stew in brown sauce, but it's delicious to stew in clear sauce. "

Production steps:

Step 1: cut the scallion and ginger into large pieces and flatten them slightly. Pour them into cold water to soak them. Put more scallion and ginger and less water

Step 2: frozen to hard pork, first cut into slices, then cut into shreds, and finally finely cut into small pieces;

Step 3: put the diced meat into a large bowl, add a small amount of onion and ginger water several times, and stir in the same direction each time until the diced meat absorbs the water. Next time, I add about 3 or 4 tablespoons.

Step 4: add until the meat is sticky and looks oily, and there is no excess water that cannot be absorbed. The amount of water is related to the quality of meat. The more delicious the meat is, the more water there is. If you buy water filled meat, you can't get much water.

Step 5: add 1 egg, salt, pepper and rice wine, and stir in the same direction;

Step 6: clean and peel the crisp yam;

Step 7: cut into diced meat;

Step 8: add the yam into the meat immediately, and stir evenly along the original direction; (yam peeled and diced is easy to oxidize and turn black, so be sure to wait until the meat stuffing is almost mixed, cut the yam immediately after peeling, and add the stir immediately after diced.)

Step 9: finally, add the dry starch, throw it in the original direction and stir it vigorously;

Step 10: stir until the meat is strong. (what is motivation? That is to say, the meat stuffing is more and more sticky, and it's more and more difficult to stir. If you don't use a little bit of strength, you can't stir it

Step 11: start, dip your hand in cold water, pick up a handful of minced meat (depending on how big your hand is, I made five of these minced meat, although there are three in the picture), ball them together, throw them back and forth between your two hands, at least 50 times, don't be lazy, otherwise your balls will be in danger of breaking.

Step 12: drop the balls and put them directly into the steaming bowl. The bowl should be deeper;

Step 13: take another big bowl, add 750ml cold water and two pieces of clear chicken soup;

Step 14: stir well; (you can also use chicken soup directly, so you don't need finished soup. But chicken soup must be cold, not hot. If the raw meatballs are poured with hot soup, what's the result? Think about it.)

Step 15: along the edge of the steaming bowl, slowly pour into the steaming bowl, without passing all the balls;

Step 16: add a little Shaojiu (extra portion) and a few pieces of ginger;

Step 17: cover the bowl and put on the steamer; steam for 1-1.5 hours after steaming on high fire (depending on the size of the balls you make, nature needs to steam them a little longer);

Step 18: when steaming the meatballs, prepare the vegetables: wash the heart of the rape, add a little salt into the boiling water and blanch until cooked;

Step 19: prepare a few more Lycium barbarum fruits, wash them and scald them with boiling water;

Step 20: steam the balls and put them in a beautiful container;

Step 21: add the filtered stock

Step 22: put it into the heart of rape, and then add wolfberry.

Materials required:

Pork: 500g

Crispy Yam: 100g

Sauerkraut: right amount

Wolfberry: right amount

Salt: 1 teaspoon

Pepper: 1 teaspoon

Shaoxing yellow rice wine: 2 teaspoons

Eggs: right amount

Dry starch: 3 tbsp

Onion ginger water: 3 to 4 tbsp

Clear: 750ml

Mellow clear chicken soup: 2 pieces

Note: this amount of material, do 5 large meatballs is more appropriate, I made 5, the picture shows 3. The rest of the mince was stored at zero in the refrigerator, and two more were made the next day. For a family of three, one meal per person is enough. It can be reduced by 300g meat and other materials.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qing Dun Shi Zi Tou