Braised beef with lion head

Stewed beef lion head method:

Raw materials for making braised beef lion head

Beef 500g, wet starch 50g, monosodium glutamate 0.5g, steamed cake 100g, soybean oil 1000g (actual consumption 75g), cabbage 8, soy sauce 20g, shrimp 10g, Tricholoma matsutake 25g, sesame oil 1g, egg 100g, flour 50g, chili noodle 0.5g, refined salt 2G.

Processing steps of braised beef lion head:

1. First, wash the beef, remove the fascia, and chop it into mashed mushrooms with a knife; cut the rice cake into small cubes; wash the mushrooms with water, remove the pedicels, and cut them into small cubes; chop the shrimps with water, and set them aside.

2. In a porcelain bowl, add minced beef, steamed rice cake, mushroom and dried sea rice, beat two eggs (100g), then add 25g wet starch, 50g flour, 1.5g salt and 10g soy sauce, stir well to make 4 flat meat cakes.

3. Heat up the frying pan, add soybean oil, when it is 80% hot, add beef cake, when it is 20% golden, remove from the frying pan, buckle it with a bowl, and pour out the frying oil.

4. Put 100ml beef soup in beef bowl, add 10g soy sauce, steam for 1 hour.

5. Heat the wok, add a little soybean oil and refined salt, blanch the vegetable heart and put it on the plate

The characteristics of braised beef lion head are as follows

It is golden in color, fragrant and rotten in taste, and like a lion's head.

Braised beef with lion head

Braised beef lion head is a Korean dish, the main materials are beef, wet starch, monosodium glutamate, hair cake, soybean oil, vegetable heart, Tricholoma matsutake, etc.

Raw materials

Beef 500g, wet starch 50g, monosodium glutamate 0.5g, steamed cake 100g, soybean oil 1000g (actual consumption 75g), cabbage 8, soy sauce 20g, shrimp 10g, Tricholoma matsutake 25g, sesame oil 1g, egg 100g, flour 50g, chili noodle 0.5g, refined salt 2G.

Production process

1. First, wash the beef, remove the fascia, and chop it into mashed mushrooms with a knife; cut the cake into small pieces of rice; wash the mushrooms after they are watered, remove the pedicels, and cut them into small pieces; cut the shrimps into small pieces for later use. 2. In a porcelain bowl, add minced beef, steamed cake, mushroom and dried sea rice, beat two eggs (100g), then add 25g wet starch, 50g flour, 1.5g salt and 10g soy sauce. Stir well to make 4 flat meat cakes. 3. Heat the frying pan. Add soybean oil. When it's 80% hot, add beef cake. When it's 20% golden, take out the frying pan. Buckle it with a bowl and pour out the frying oil. 4. In the beef bowl, add 100ml beef soup, add 10g soy sauce, steam for 1 hour. 5. Heat the frying pan, add a little soybean oil and refined salt, blanch the vegetable heart, put it into the bottom of the plate, then put the meat cake on the main dish, decant the original soup into the casserole, bring to a boil, add 25 grams of monosodium glutamate and wet starch, hook it into thick juice, pour it on the meat cake, sprinkle with sesame oil, and sprinkle with hot pepper noodles.

Longitude: 104.06573486

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