Steamed lion head with mushroom and vegetable

Steamed lion head with mushroom and vegetable

Introduction:

"When it comes to private food, I think the lion head in my family is very private, because my husband likes steamed lion head, and he must add vegetables, but he doesn't like pure meat. So my family's lion head is to add suitable vegetables in it, making the famous lion head into my family's private dish. Today's lion's head is not only made with lotus root in the meat, but also made with mushroom and vegetable. It's steamed. It doesn't need to be fried. It doesn't taste greasy, and it tastes delicious because of the addition of mushroom and vegetable. "

Production steps:

Step 1: prepare the raw materials, chop the meat into stuffing, soak the mushrooms in advance, and keep the water. Wash water bamboo and Pleurotus eryngii

Step 2: add five spice powder, salt, pepper, ginger, rice wine and soy sauce to the meat stuffing. Stir in one direction until the meat stuffing is strong

Step 3: mince lotus root and add an egg. If you are a novice, you can put an appropriate amount of starch. In fact, there is no problem if you don't put it. Because lotus root itself contains starch, I usually don't put it.

Step 4: continue to stir evenly in one direction

Step 5: sliced Zizania latifolia and Pleurotus eryngii, and sliced Lentinula edodes

Step 6: the mushrooms and water bamboo slices are laid on the bottom of the casserole. Because it's cold, I used the casserole with good heat preservation. I can use any container at home.

Step 7: turn the meat stuffing into meatballs, put them on top, put mushrooms aside, and put some scallions, shredded ginger, pepper and salt on the side

Step 8: filter the water for soaking Lentinus edodes, and pour the seasoning into the casserole. Don't pour on the meatballs, because the raw meatballs have no toughness and will be washed away.

Step 9: steam for 20 minutes,

Step 10: steam the lion's head, drizzle with a few drops of sesame oil, and then add chopped coriander

Materials required:

Front leg meat: 150g

Pleurotus eryngii: 100g

Mushroom: 100g

Water bamboo: 100g

Lotus root: 150g

Egg: 1

Salt: right amount

Five spice powder: appropriate amount

Pepper: right amount

Ginger: right amount

Soy sauce: moderate

Yellow rice wine: right amount

Note: when pouring the mushroom water, be sure to pour it along the side, and pour it into the salt and pepper powder, so that the seasoning can be evenly washed into the soup, and the balls will not be scattered.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh