Sweet potato and lion head

How to make sweet potato lion head

Raw materials for making sweet potato lion head:

Pork 500g, vegetable 100g, water chestnut 100g, golden hook 30g, ham 50g, salt 3G, pepper 3G, cooking wine 20g, egg white soybean powder 40g, lard 500g, ginger 10g, onion 15g, fresh soup 500g, monosodium glutamate 1g, water soybean powder 15g, cooked chicken oil 10g.

Processing steps of sweet potato lion head:

Golden hook bubble up, peel water chestnut, pork, ham are cut into about 3 cm small particles, put in a basin, add salt, pepper, cooking wine. Mix the egg white and soybean powder to make four equal round meatballs. Wash the sweet potato. Heat the lard (about 150 ℃) over a high heat, then put it into the meat ball. When it is light yellow, take it up and put it into the pot. Add fresh soup, salt, cooking wine, ginger and scallion. Bring it to a boil and skim off the foam. Simmer the cake over low heat. Add pepper. Add the sweet potato to taste. Add monosodium glutamate. Take up the meat ball and put it on a plate. Set the sweet potato in all directions. Thicken the original juice with soybean powder. Pour in Cooked chicken oil, pour in plate and serve.

The characteristics of sweet potato lion head are as follows

The meat is tender, fresh and delicious, and the sweet potato is fragrant. It is a spring delicacy.

Sweet potato and lion head

Sweet potato lion head is a special dish of Han nationality, which is hot and salty. Beautiful color, generous dishes, loose entrance, delicious fragrance. Because the round son is like a lion's head carved in stone, it is named.

Detailed introduction

Main materials

Pork 500g, vegetable 100g, water chestnut 100g, golden hook 30g, ham 50g

accessories

3 g salt, 3 G pepper, 20 g cooking wine, 40 g egg white soybean powder, 500 g lard, 10 g ginger, 15 g scallion, 500 g fresh soup, 1 g monosodium glutamate, 15 g water soybean powder, 10 g cooked chicken oil

make

1) Golden hook bubble up, peel water chestnut, pork, ham are cut into about 3 cm of small particles, put in a basin, add salt, pepper, cooking wine;

2) Mix the egg white and soybean powder to make four equal oblate meatballs. Wash the vetch;

3) Put lard on a high heat (about 150 ℃) and put it into the meat ball. When it is light yellow, remove it and put it into the pot. Add fresh soup, salt, cooking wine, ginger and green onion. Bring to a boil and skim off the foam. Simmer it over a low heat. Add pepper. Add vetch to taste. Add monosodium glutamate. Remove the meat ball and put it on a plate. Set the vetch around. Thicken the original juice with soybean powder;

4) Pour in cooked chicken oil and serve on a plate.

Core tips

This paper introduces in detail the production method and category of sweet potato lion head, the production technology, the main and auxiliary materials, various raw materials, cooking methods, recipe nutrition introduction, the method of making sweet potato lion head and various nutrients, etc.

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