Stewed lion head with bean curd(qing dun dou fu shi zi tou )

Stewed lion head with bean curd

Introduction:

"Tofu with a small amount of pork and shrimp paste, mixed into a lion's head, or stewed, or braised. Tofu is not only light, but also fragrant; pork and shrimp add to the taste and taste of lion's head, meat and shrimp taste, soft waxy mixed with tendons and fragrance; with some fungus and horseshoe, it tastes crispy - not only delicious, but also nutritious, very suitable for the elderly, of course, middle-aged, young people and even children

Production steps:

Step 1: cut the bean curd into thick slices, put it into the steamer, steam it for 5 to 8 minutes;

Step 2: crush the steamed tofu and let it cool;

Step 3: when steaming tofu, prepare ingredients: Chop pork into mud, wash shrimp, remove sand line and chop into mud; chop coriander; chop agaric, peel Horseshoe; chop scallion and ginger; wash green vegetables;

Step 4: add meat paste and shrimp paste into tofu, and stir evenly in the same direction;

Step 5: add onion, ginger, fungus, horseshoe, coriander, mix well in the same direction;

Step 6: beat in the eggs and mix well in the original direction;

Step 7: finally, add the dry starch and mix well in the original direction until strong;

Step 8: add appropriate amount of chicken soup (or water) into the pot, heat it to about 40 ° over medium heat (extend your hand to try, warm but not hot), turn the heat down and keep the temperature;

Step 9: at this time, prepare a bowl of water, add a little dry starch (other than the amount), mix well, and stick starch water on both hands;

Step 10: grab a ball of tofu stuffing and turn it into a ball. Pour it back and forth between your hands After 50 rounds, the ball is firm and sticky;

Step 11: along the edge of the pot gently into the pot, when your hand will inevitably touch the soup, soup temperature to keep hot;

Step 12: after all, keep the soup at about 40 degrees, simmer slowly until the balls float one by one, turn the fire a little bigger, let the surface of the soup turn slightly, and then cook for about 5 or 6 minutes, the balls will be cooked;

Step 13: take out the balls and put them into the container;

Step 14: high fire (at this time, you can finally use the high fire) boil the Zhongyuan soup, add salt and pepper to taste, add green vegetables and cook slightly, turn off the fire;

Step 15: put on the vegetables, pour on the soup;

Step 16: finally, sprinkle some chopped parsley.

Materials required:

North tofu: 700g

Pork: 100g

Shrimp: 100g

Chopped coriander: 1 tablespoon

Horseshoe shreds: 2 tablespoons

Broken agaric: 3 tbsp

Chopped green onion: 1 tablespoon

Ginger: 1 tablespoon

Salt: 1.5 TSP

Sugar: 1 teaspoon

Pepper: 1 teaspoon

Egg: 1

Dry starch: 1 tablespoon

Chicken Soup (or water): moderate

Vegetables: moderate

Note: 1, I do this amount is quite large, can be halved, as long as the ratio of tofu, meat and shrimp is 7:1:1, other seasoning, seasoning are appropriate to reduce. 2. Steamed tofu can remove the beany smell and make it more compact and fragrant. This is my mother's unique skill. 3. Mix the stuffing, always follow the same direction, the wrong direction of the stuffing will be scattered; 4, cooking meatballs must use warm soup "raise", with the fire will boil the meatballs to pieces; 5, the final soup can be adjusted according to their own taste, vegetables can also be used at will, what Haimi ah, mushroom ah, spinach ah, etc., but with their own like, no certain requirements.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qing Dun Dou Fu Shi Zi Tou