Lion head in casserole

How to make lion head in casserole

Raw materials for making lion head in casserole

Pork 500g, rape heart 50g, egg 50g, Haimi 5g.

Seasoning for making lion head in casserole

Peanut oil, soy sauce, refined salt, monosodium glutamate, cooking wine, starch, clear soup, sesame oil, onion and ginger powder.

Making steps of lion head in casserole

(1) Cut the meat into small pieces, put it into the basin, add the green onion, ginger, cooking wine, monosodium glutamate, salt and starch, mix well, and make 5 big balls by hand. Beat the eggs in a bowl and add starch to make a thick paste.

(2) Add half a pot of oil to the frying pan and heat it over high heat until 70%. Hang the meatballs with egg powder paste and fry until golden. Remove. Scald the rape heart with boiling water.

(3) Put the lion's head in a casserole (5 in each bowl), add Shanghai rice, soy sauce, clear soup, cooking wine, monosodium glutamate and salt, bring to a boil over a high heat, move it to a low heat and simmer it thoroughly, then spread rape and bring to a boil. Adjust the mouth.

Characteristics of lion head in casserole

The texture is soft and delicious.

Attention should be paid to making lion head in casserole

The meatballs should be pasted, fried into yellow and then stewed. Prevent aging

Lion head in casserole

Shizitou in casserole is a simple home dish. The ingredients used are 800g tofu (North), 150g oil gluten, 100g carrots, 100g mushrooms (fresh), 50g bamboo shoots, 150g Chinese Cabbage (Qingkou), 35g wheat flour and 50g indica rice flour (dry and fine).

On September 10, 2018, "Chinese food" was officially released, and "lion head in casserole" was rated as one of the top ten classic dishes in Jiangsu Province.

brief introduction

Cuisine and efficacy: home recipes malnutrition recipes fattening recipes osteoporosis recipes

Taste: salty and delicious Technology: casserole

Manufacturing materials

Ingredient: tofu (North) 800g

Accessories: 150g oil gluten, 100g carrot, 100g mushroom (fresh), 50g bamboo shoot, 150g Chinese Cabbage (Qingkou), 35g wheat flour, 50g indica rice flour (dry, fine)

Seasoning: 200g soybean oil, 15g sesame oil, 20g starch (corn), 8g salt, 2G monosodium glutamate, 15g cooking wine, 3G sugar, 2G pepper, 10g ginger

Taste characteristics

Beautiful color, shape like lion head, soft, tender and delicious, crispy heart.

Production method

1. Wrap the bean curd with clean cloth, squeeze out the water and put it into the basin;

2. Soak the oily gluten in warm water, take it out to squeeze out the water, and cut it into small nail sized pieces;

3. Peel the carrot and cut it into pea sized cubes;

4. Remove the stem of Lentinus edodes, wash and cut into strips;

5. Cut the cabbage heart into 4 pieces, and then cut into 6 cm long segments for standby;

6. Put gluten slices, diced carrots and Lentinus edodes into the bean curd basin, add refined salt, monosodium glutamate, ginger powder, dry starch, fried rice flour and sesame oil, mix well;

7. Knead 12 tofu balls with both hands, dip in flour and put them into the basin for later use;

8. Put the frying pan on the high heat, add the oil, and after the oil is hot, fry the tofu balls in the pan;

9. Fry for about 3 minutes. When both sides of the ball are golden, pour in the colander;

10. Leave a little oil in the original pan, stir fry the cabbage and bamboo shoots, add the fresh soup, salt, cooking wine, sugar and ginger;

11. After boiling, pour into the casserole, put in the fried tofu balls, cover them with vegetable leaves, then cover them tightly, and turn the casserole to simmer for 10 minutes;

12. After stewing, remove the green leaves, add monosodium glutamate and pepper.

Production tips

This product has frying process, need to prepare about 250 grams of soybean oil.

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