Steamed lion head with minced fish(qing zheng yu mi shi zi tou )

Steamed lion head with minced fish

Introduction:

"Lion's head" is a famous dish in Jiangsu and Zhejiang Province, which can be divided into several methods of braised, stewed and steamed. "Lion head", as the name suggests, requires that the head should be slightly larger and look like a lion head. During the operation, the minced meat should be round by hand and feel elastic, but the finished product should also have the feeling of mottled convex concave, so that it can look like a lion's head. The size of the meatballs should be no less than four per kilo. The production of "lion head" is not called "lion head" if the skin is smooth. Therefore, it requires that attention should be paid to the selection of materials, cutting and matching, operation techniques and the strength of minced meat. In fact, it's also very simple. As long as we master the links well, everyone can make delicious lion heads. The taste of "lion head" is also divided into minced meat lion head, three fresh lion head, crab lion head, seafood lion head and minced fish lion head, etc. But no matter what kind of meat is made, it should be mixed with at least 50% minced meat. You can't choose meat stuffing for making lion head. You must cut it with a knife. The size of the particles should not exceed 3-5mm. The particles should be evenly cut. Meat, the use of pork neck or Panax notoginseng can be, that is, 30% fat and 70% lean pork is good. It's better to cut the fat and thin separately, and then mix them well. This is the characteristic of making lion head. Because, in the process of frying, steaming or stewing, the fat must shrink, so as to highlight the convex and concave shape of the skin of the lion's head, so as to have the sense of lion's head. If the choice of meat fat and thin alternate layer is very clear, and the texture is not good, the fat and thin separate cut, you can also mix cut into particles, but this is only the family practice, and the hotel must separate cut is appropriate. Today, we make a steamed lion head, which is called "steamed surimi lion head". It uses half of the pork and half of the fish, and the fish uses the net meat of the Dragon mackerel, which can be bought in these markets. In order to save trouble, I use the mixed family approach. The main methods of this dish are as follows; "

Production steps:

Step 1: dice the pork and fish separately.

Step 2: cut the water chestnut into granules the same size as the meat.

Step 3: put the raw materials into the cooking basin, sprinkle a little salt, pepper, monosodium glutamate and Shaoxing wine, and stir vigorously.

Step 4: then pour in about 40-50g onion ginger water in three times, and mix well every time.

Step 5: finally put in the flour, and then beat repeatedly with your hands in the basin.

Step 6: until the glue feels sticky and elastic.

Step 7: prepare the soup; put boiling water into the pot, pour appropriate amount of concentrated chicken juice, and drop a few drops of Shaojiu.

Step 8: sprinkle a little pepper and salt, add onion and ginger, stir well and bring to a boil.

Step 9: mix the stuffing into two balls of the same size and put them into the container.

Step 10: after making the balls, spoon the prepared soup into the container slowly.

Step 11: put the container into the steamer.

Step 12: cover the pan and steam over high heat for about 25-30 minutes.

Step 13: steam the balls and take them out.

Step 14: put them into small bowls, pour on the soup, sprinkle a little coriander powder, and garnish with the wolfberry which is cooked in advance. Then they can be served. This home-made "steamed surimi lion head" is ready.

Materials required:

Anchovy: 150g per piece

Pork neck: 150g per piece

Water chestnut: 70g (peeled)

Coriander powder: appropriate amount

Wolfberry: right amount

Refined salt: 3 G

MSG: 1g

Pepper: 0.5g

Shaojiu: 15g

Onion and ginger water: 40g

Raw meal: 20g

Chicken juice concentrate: 15g

Scallion: 10g

Ginger slices: 5g

Water: moderate

Note: this dish features light and beautiful color, smooth and tender taste, extremely delicious meatballs, crisp water chestnut, clear and delicious soup, endless aftertaste. This dish is light and most suitable for spring consumption. It's the best food made at home, whether it's with meals or for dinner. Warm tips: 1. The key to this dish is to make stuffing. After adding the raw powder, you must beat hard until the glue is elastic. Don't use too much raw powder, just less than 10%, add a little raw powder, the taste will be more smooth and tender. 2. When mixing onion and ginger water, drop a few drops of Shaojiu into it, add a proper amount of water, and then scratch onion and ginger repeatedly by hand to make the juice and taste overflow. Remember, don't put particles like onion and ginger into the stuffing. 3. Soup, the best use of chicken soup or bone soup, if not, according to the above method to blend, taste good, and concentrated chicken juice taste better than chicken essence, the price is more than ten yuan a small bottle. This kind of private food "steamed fish surimi lion head" is ready for your reference!

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qing Zheng Yu Mi Shi Zi Tou