红烧狮子头

2024-06-16 06:02:27 4424

红烧狮子头
狮子头算是一道冬天很给力的大荤菜了,最近老偷懒做烧菜,烧一大锅有肉有菜的给浇个盖头就解决一顿饭,于是在今天的狮子头里面加了最经典的土豆和胡萝卜组合。现在新出来的小土豆非常好吃,洗净了不用去皮直接拿来烹调,土豆味儿特别浓。
说的是私家,其实是前两天吃了红烧肉的底汤还留着,拿来烧狮子头正好对味儿,非常好吃。飘雪的大冬天,炸点丸子,酥肉的放冰箱过宅人生活也还不赖。

Details of ingredients

    Technique

    • 难度中级
    • 工艺
    • 口味咸鲜
    • 时间半小时

    Steps to make 红烧狮子头

    • 1.鹌鹑蛋煮熟剥壳待用。
    • 2.胡萝卜,藕,姜切碎末加到猪肉馅里,加鸡蛋拌匀,再加盐,鸡精,少许生抽,老抽,淀粉搅拌均匀。
    • 3.将鹌鹑蛋包进肉丸里,两手来回捏,整型放盘子里。
    • 4.油烧熟,放入丸子炸至冒出的泡变少,捞出。
    • 5.待油烧滚后再复炸一次至丸子便面变成稍微深一点的颜色。
    • 6.红萝卜去皮切滚刀。
    • 7.小土豆洗净上锅大火蒸熟(大概十五分钟左右)。
    • 8.将狮子头和小土豆放入锅中,加入红烧肉汤汁烧滚,再加水没过食材,加盖大火焖烧。
    • 9.待汤汁收汁到一半时,加入胡萝卜盖上盖子焖煮十分钟左右,起锅勾湿芡,加少许盐调味即可。
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