红烧狮子头

2024-06-16 03:02:56 343

红烧狮子头
狮子头,其实就是大大的肉丸子,这菜可以说是我们江浙一带的菜,平常也是嫌麻烦不大做,但是在过年的时候,都要做一些。
狮子头有清蒸的,也有油炸好红烧的,我这次做的是油炸的。

Details of ingredients

  • 猪肉糜800克
  • 山药80克
  • 面粉60克

Technique

  • 难度初级
  • 工艺
  • 口味咸鲜
  • 时间一小时

Steps to make 红烧狮子头

  • 1.猪腿肉洗净切碎,用姜,葱,盐,糖,胡椒粉,植物油,鲜抽等等调料搅拌好,放置60分钟入味。
  • 2.山药洗净,去皮,用刀背刮成泥。
  • 3.把山药泥与猪肉糜混合搅拌好。
  • 4.再加入适量面粉。
  • 5.搅拌均匀。
  • 6.锅里放入600克植物油,7分热,用手把肉糜揉成圆子,放入炸。
  • 7.炸成金黄色。
  • 8.捞出控油。
  • 9.把油倒出,留些底油,放入炸好的狮子头,加适量水,糖,鲜抽,料酒,大火煮开,小火焖20分钟。
  • 10.盛出,用些生菜叶与枸杞做装饰即可。
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