This dish is a must-have dish for Chiang Kai-shek’s Chinese New Year. It is characterized by no need to fry, and the taste is refreshing and not greasy. I once ate in Taiwan and never missed it. After chasing people's ass, I asked the secret party. Later I went home and tried many times. Finally I made a successful model. Now I have already starred at the Xiaoyu family feast! The most important thing is that it is not troublesome to do, as long as you master a few key steps, you will be successful. The following recipes can be made into five large lion heads. Special note: 1. Regarding the choice of meat, some people choose pork belly when making the lion's head. I personally think that the pork neck meat (also known as plum meat) with a piece of fat meat is better because it has not only fat meat but also lean meat. Mixed with fat pork, the taste is more oily. 2, on the ratio of fat and lean meat, the most authentic way is the fat meat 70%, lean meat 30%, in order to achieve the taste of the mouth, I tried, is not very good shape, so the proposal can be half and half , or 40% fat, 60% lean meat. You can try several different proportions and try out your favorite taste. 3. Regarding the ratio of meat to clams, I am basically 50 g of meat stuffing with 1 clam. 250 grams of meat plus 5 crickets, and finally 5 big lion heads are just right. Taobao shop: Xiaoyu private kitchen (10% off the kitchen partner) http://xiaoyusichu.taobao.com
The meat is first peeled and sliced, then cut into strips, and finally cut into pomegranate-sized diced meat. The most important thing to do with a lion's head is the treatment of the meat. It must be cut by hand to have a good taste. It is absolutely impossible to use lame meat. In addition, there are four key words to remember 'fine cut and rough', that is to say, when cutting, you should carefully cut into small Ding, when you are squatting, it will be thick and rough on a dozen or so. The stuffing is like a stuffing into a meat chop, so that it will have no taste. Be sure to keep the meat grainy.
Cut the peeled skin into small pieces of the same size as the meat. Onion ginger chopped. Put it in a large bowl with the meat. If you do not want to eat onion ginger, you can chop the onion ginger, soak it in 30 grams of water for 30 minutes, take the taste, and then just add the soaked onion ginger water.
Add soy sauce, rice wine, salt and white pepper and mix well.
Add 20-30 grams of water and mix well to make the lion's head feel smoother. If you have soaked the onion ginger before, add the onion ginger water directly.
Pour cornstarch and mix well. The role of starch is mainly to make the meat stuffy and easy to form a dough. I have tried a lot of starch selection. The best is corn starch. Others such as potato starch and sweet potato starch are not very good. In addition, the starch must be added at the end, do not make the wrong order.
Take an egg, pry it open, take only the egg white, pour it into a bowl and stir it with chopsticks.
Put the previously prepared meat into ingredients. For example, if I want to do 5, I will divide it into 5 parts in advance. Then take a piece of meat stuffed into a group and beat it in the hand to increase its viscosity. Then put in the egg white bowl and wrap a layer of egg white.
Prepare the pot to be stewed with the lion's head in advance. It is recommended to use a thick casserole. I use the Taji pot. Heat a few pieces of Chinese cabbage leaves in advance to make them soft and spread on the bottom of the pot. The good balls are wrapped in egg whites and placed directly on the cabbage leaves. There is no water in the pot at this time.
Put all the lion heads in a good size and put them in the pot. When you code, pay attention to the gap between them. Then add the rolled chicken broth and pour the soup slowly into the pot from the edge of the pot. The hot soup will make the egg clear in an instant, wrap the lion's head, and it won't be scattered when it is cooked again later. (Follow the WeChat public account 'Xiao Yu private kitchen', and then enter 'chicken soup', you can see the practice.)
The amount of chicken soup depends on the size of your pot. The basic principle is that you have probably never had a lion head. It’s about eight o'clock to the pot. After the chicken soup is added, it is essential to add scallops and ham to be used for freshening.
Then fire again, be sure to use the smallest fire, keep the soup in a slightly boiling state, avoid fire, otherwise the lion's head will be washed away. If your home is too hot, it is recommended to buy a thermal pad to make the fire even and gentle. Sterilize with a minimum of 90-120 minutes. Take out the cabbage leaves before the pan, and put them in a small rapeseed core for 30 seconds.