A simple and delicious winter warm dish -- stewed lion head(yi dao jian dan you hao chi de dong ji nuan wei cai qing dun shi zi tou )

A simple and delicious winter warm dish -- stewed lion head

Introduction:

"Delicious and simple."

Production steps:

Step 1: 1, ginger juice, about 3G, spare. Cut the bamboo shoots and mushrooms into slices. After soaking the fungus, divide it into small pieces and set aside 2. Chop the meat into small pieces (it is not recommended to buy ready-made minced meat, which tastes completely different). Add wine, soy sauce, sugar, salt, white pepper and a small amount of fresh ginger juice and stir clockwise. Taste according to personal preferences, 2, mix well, add appropriate amount of water to continue stirring, water to add a little bit, until the meat absorbs water, you can add more. 3. Add starch and stir clockwise. 4. Knead the minced meat into meatballs. A catty of pork can make about 6-7 lion heads. Personal preference, can be larger, can also be smaller. 5. Prepare a casserole and lay green leaves on the bottom of the casserole

Step 2: 6, add cold water,. Put the lion's head in, and spread a layer of vegetable leaves on it. Put in red dates, winter bamboo shoots, mushrooms, ham and agaric

Step 3: 7. Bring to a boil over high heat, skim the foam, turn to low heat and simmer for 2-3 hours

Step 4: 8. Before serving, remove the underlying and covered leaves (the leaves will turn yellow after boiling for a long time). You can also add some fresh leaves, cook for a few minutes and start the pot. In this way, the leaves can be used as a foil, and the color will be very beautiful.

Materials required:

Pork: 500g

Starch: 10g

Jinhua ham: moderate

Winter bamboo shoots: moderate

Lentinus edodes: right amount

Auricularia auricula: right amount

Red dates: moderate

Ginger: moderate

Ginger juice: 3G

Vegetables: moderate

Cooking wine: moderate

Soy sauce: moderate

White pepper: moderate

Salt: right amount

Chicken essence: a little

Sugar: right amount

Water: moderate

Note: 1. In Chinese food, the amount of seasoning is not as standard as western food. It can be adjusted according to your own taste, so there is no definite amount. 2. The amount of meat is also according to your own preference. If you like fat meat, you can add more fat meat, but the whole lean meat will be too firewood. 3. A little trick to make the lion head taste tender and smooth, you can mix as much meat as possible I don't recommend monosodium glutamate. I just add a little chicken essence when mixing meat stuffing, or I don't recommend it. Bamboo shoots, mushrooms. Fungus, ham. They're all fresh ingredients, so there's no need to add these bad condiments

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: light

Chinese PinYin : Yi Dao Jian Dan You Hao Chi De Dong Ji Nuan Wei Cai Qing Dun Shi Zi Tou