Stewed lion's head(qing dun shi zi tou zhi qing shuang shao you ban )

Stewed lion's head

Introduction:

"The traditional Yangzhou lion's head is about three parts fat and seven parts thin. After cutting, seasoning, wrestling and other processes, it has always achieved a delicate, soft but fat taste. However, as the saying goes, if you don't lose weight in March, you will be sad in April, sad in May, sad in June Because I didn't want to be sad all the time, I didn't dare to eat too much fat, so I chose whole lean meat this time. However, generally speaking, the selection of lean meat has a big disadvantage, that is, the finished product will appear very Chai, not soft enough, affect the taste. So, is there a delicious and healthy way to do it? The answer is to replace fat with tender tofu! In addition to adding tofu, there are a few vegetables added to relieve greasy and increase fiber, which can be described as a refreshing version of the stewed lion head

Production steps:

Step 1: prepare the ingredients.

Step 2: dice the fried bean skin, put it in the oven and bake it over medium heat until crisp. (used instead of fried dough sticks)

Step 3: cut the sea rice with water and mix it with onion and ginger paste. (leave some sea rice for use)

Step 4: press the tender tofu on a plate for a while, remove the excess water, cut the green vegetable stalks, and put them into the basin together.

Step 5: mix the bean curd and minced scallion in the bowl.

Step 6: sprinkle a little Shaoxing wine on the pork stuffing and marinate for 10 minutes.

Step 7: mix pork stuffing with tofu and sprinkle a little salt.

Step 8: beat the stuffing hard and pour Shaoxing wine into it until the stuffing is strong.

Step 9: stir the baked diced bean skin into the filling.

Step 10: take a frying pan, add water, boil, wash the cabbage leaves too hot.

Step 11: immerse the scalded cabbage leaves in cold water to cool them.

Step 12: take a casserole, smear a little oil on the bottom, and spread a cabbage leaf on the bottom.

Step 13: take a little stuffing into a ball in your hand, wrap it in the vegetable leaves, and put it into the casserole.

Step 14: put the reserved sea rice into the casserole, add appropriate amount of water, bring to a boil over high heat, and simmer for 45 minutes over low heat.

Step 15: put the stewed lion head and cabbage leaves into a bowl.

Materials required:

Minced pork: 200g

Tender tofu: 100g

Cabbage leaves: 4

Shuifa Haimi: a little

Shanghai Green: 2

Fried bean skin: 2 pieces

Ginger: a little

Scallion: a little

Salt: right amount

Shaoxing wine: moderate

Note: 1. To replace fat meat with tofu is for less oil and refreshing; 2. To replace fried dough sticks with diced bean is for high fiber health; 3. To replace crab meal with shrimp is for low cholesterol; 4. With the cabbage rich in fiber to promote gastrointestinal peristalsis, a healthy and refreshing version of stewed lion head is born.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qing Dun Shi Zi Tou Zhi Qing Shuang Shao You Ban