Braised lion head(hai pai jing dian hong shao shi zi tou )

Braised lion head

Introduction:

"Everyone says that light with a touch of fresh and sweet is the characteristic of Shanghai cuisine, but I always feel that thick oil red sauce is the most common thing I eat in Shanghai. In the university cafeteria, cuttlefish, crispy crucian carp, father's former comrade in arms, uncle Jiang's aunt's specialty dishes, such as Babao chili sauce, braised pork, etc., are all red and covered with sauce, which makes people fall in love at first sight. They can't help but eat an extra bowl of rice unconsciously. Today's braised lion's head was fried together when it was stewed. It was frozen in the refrigerator. When I was free yesterday, I took it out and braised it. It's delicious. It's still the killer of rice, which seriously affects my weight loss plan. "

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.

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 deep small pot, heat it with oil, put in the lion's head repeatedly beaten into a round shape, and fry it over medium heat.

Step 11: fry about 5 minutes later, take out the spare, after all fried, turn to high fire to raise the oil temperature, then fry again to force the oil, cool and freeze.

Step 12: put a little oil in the frying pan, add garlic, ginger and a piece of star anise, stir fry over low heat.

Step 13: put in the thawed lion's head and fry it over low heat.

Step 14: cook a spoonful of Shaoxing wine, a spoonful of soy sauce and a little sugar.

Step 15: add water over the surface of the lion's head, simmer over low heat for 5 minutes, and collect the juice over high heat.

Step 16: start another pot, add water and a little salt, and blanch the vegetables.

Step 17: put the cooked lion's head and hot vegetables on a plate.

Step 18: finished product drawing (Xiaoqing new edition)

Step 19: finished product drawing (happy endless rice dressing version)

Materials required:

Minced pork: 200g

Tender tofu: 100g

Shuifa Haimi: a little

Shanghai Green: 4

Fried bean skin: 2 pieces

Shallot mud: right amount

Ginger paste: appropriate amount

Mashed garlic: right amount

Salt: right amount

Soy sauce: right amount

Shaoxing wine: moderate

Star anise: 1 capsule

Note: 1. To replace fat meat with tofu is for less oil and refreshing, and to replace fried dough sticks with diced bean is for high fiber health; 2. When frying lion's head, you must fry it slowly over low heat. The meat is not easy to preserve because it is half cooked.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hai Pai Jing Dian Hong Shao Shi Zi Tou