Materials for making steamed lion head:
Ingredients: 400 grams of pork (fat and thin) and 250 grams of soybean sprouts.
Accessories: 50g of winter bamboo shoots, 50g of starch (corn) and 50g of eggs.
Seasoning: 20g of ginger, 2g of pepper, 8g of salt, 20g of cooking wine and 3g of vegetable oil.
1. Chop pork into fine powder, put it in a small pot, and add refined salt, clear water, cooking wine, eggs, Jiang Mo, pepper, wet starch, etc. , and stir hard to make it dry and thick without spitting water;
2. Make 4 large flat balls and put them in a bowl covered with vegetable oil;
3. Wash and cut the winter bamboo shoots into fine powder and sprinkle them on the meatballs;
4. Put the meatballs in a cage, steam them over high fire and take them out;
5. Add broth (500g) and soybean sprouts to another pot and cook;
6. Season with salt and monosodium glutamate and pour into a bowl with lion's head.
Practice 2 of Yangzhou Lion Head
1. Add chopped green onion, chopped water chestnut, soy sauce, salt, sugar, sesame oil, pepper water and starch into the pork stuffing and stir clockwise.
Knead into big meatballs
3. the eggs are completely broken for use.
4. the meatballs are wrapped in egg liquid and fried in oil pan until the surface is golden.
5. Put the meatballs into a large bowl, pour the prepared juice into the meatballs, sprinkle with appropriate amount of onion, ginger, star anise and water, and steam for 20 minutes.
6. Take another pot, put the washed and half-cut rape into hot water, add a little oil and salt, cook in cold water, and drain.
7. Put the rape on the edge of the dish, put the steamed meatballs in the middle of the rape, and remove the shredded onion and ginger.
8. Pour the juice of steamed meatballs into the pot, add appropriate amount of water starch to harvest thick sauce and pour it on the meatballs. The delicious Yangzhou lion head is so delicious that there are no friends.
skill
1. The meat stuffing should not be too dry or too thin. It's too dry to taste good, and it's too thin to keep its shape.
2. Because you need to add salt many times, you should master the amount of salt according to your own taste.
3. Steam on the fire for 20 minutes.