清蒸狮子头

2024-05-07 03:03:31 2000

清蒸狮子头
狮子头一般有清炖、清蒸、红烧三种烹调方法,如果想吃清淡一点,建议用来清蒸,既可以保持食材原有的鲜美,又尽量不破坏它的营养成分!

Details of ingredients

  • 五花肉200g
  • 莲藕50g
  • 香菇5个
  • 油菜4棵
  • 1小勺
  • 白糖1小勺
  • 鸡精少许
  • 蛋清1个
  • 白胡椒粉少许

Technique

  • 难度初级
  • 工艺
  • 口味清淡
  • 时间三刻钟

Steps to make 清蒸狮子头

  • 1.香菇、莲藕和姜剁成末。
  • 2.五花肉去皮剁成末,加盐、鸡精、白糖、料酒、和蛋清,顺时针方向拌匀。
  • 3.再加入淀粉和香菇、莲藕和姜末,顺时针方向搅拌。
  • 4.煲中放入4片油菜垫底。
  • 5.将调好的肉末做成肉丸。
  • 6.放入煲中的油菜上(可以加少许高汤)。
  • 7.隔水蒸40分钟,再将油菜芯放入,蒸5分钟,汤中撒少许白胡椒粉即可。
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