Stewed Chinese cabbage with mushroom and lion head

Stewed Chinese cabbage with mushroom and lion head

Introduction:

Production steps:

Step 1: grind the meat and add an egg, and beat along one direction.

Step 2: add minced meat, ginger, onion, salt, sugar, chicken essence, pepper and cornmeal, and stir well.

Step 3: add chopped mushrooms.

Step 4: make shiitake lion head.

Step 5: add water to the flour and make a paste. Roll the lion's head well.

Step 6: add oil into the pan and add the lion's head.

Step 7: deep fry into golden yellow and put it out of the pot.

Step 8: add oil into the pan, add ginger, scallion, star anise and stir fry until fragrant.

Step 9: stir fry cabbage in water.

Step 10: add oil, soy sauce, salt and sugar.

Step 11: add lion's head and simmer for 25 minutes, add pepper and chicken essence, and then serve.

Materials required:

Minced meat: moderate

Dried Lentinus edodes: appropriate amount

Chinese cabbage: moderate

Eggs: right amount

Ginger: right amount

Scallion: right amount

Raw powder: appropriate amount

Star anise: right amount

Old style: moderate

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Oyster sauce: right amount

Pepper: right amount

Note: the meat filling is fat and thin, the proportion is 7% lean meat and 3% fat meat, the meat is better, the Chinese cabbage stewed for a long time will be better.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: Original