Lion head with egg

Lion head with egg

Introduction:

"I don't know if lion's head is my favorite dish. In a word, every time I go to Xinghe restaurant, I can't miss a lion's head. Often, I think, when should I try this dish?!! Finally, the time of heart came. Ha ha ~ ~ ~ in fact, the lion head is different from the common meatballs. Meatballs are usually made of mashed meat, some seasonings and starch, which are also sold in school restaurants, and the lion head is quite particular. For me this entry-level novice, to make the traditional authentic Yangzhou lion head, there is still a lot of difficulty. Well, I'll call what I've made "Suxin lion head"

Production steps:

Step 1: peel the water chestnut and cut it into pieces. Chop the cabbage leaves, ginger and scallion. Put them into a big bowl with the meat. Pour in the starch, cooking wine, soy sauce and beat an egg. After mixing well, use chopsticks to stir the meat filling clockwise.

Step 2: beat the appropriate meat filling and knead it into an irregular ball. I made an improved version of the lion's head this time, so I wrapped the cooked eggs in it.

Step 3: saute the remaining oil in the pan until fragrant with scallion and garlic. Pour in the soup and bring to a boil. Then add the fried lion head and simmer for about 15 minutes.

Materials required:

Pork: 200g

Loin: 150g

Water chestnut: 5

Raw egg: 1

Cooked eggs: 3

Vegetables: some

Garlic: 2 cloves

Shallot: how many

Refined starch: 4 teaspoons

Cooking wine: 2 teaspoons

Delicious soy sauce: 1 teaspoon

Note: the first time to do this dish, I feel that the meat is too delicate, so that there is no obvious concave convex feeling on the surface. The next time you do it, you should pay attention not to chop the meat too mucky ~ ~ ~ this egg lion's head is not difficult, even if it's a little troublesome ~ ~ ~ but it's a wonderful thing to enjoy this process!

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: onion