狮子头

2024-07-10 15:00:41 2717

狮子头
狮子头,是非常受大众欢迎的一道肉菜,也是江苏一带的名菜。

在我们这里,逢年过节,但凡酒席,都少不了它。

其成菜咸鲜酥嫩,肥而不腻,色泽金黄,香味四溢,

且又老少皆宜,宴客桌上,常常也是压轴菜。

今天是双休日,做些狮子头,犒劳犒劳家人.

Details of ingredients

  • 肋条肉500克
  • 鸡蛋1个
  • 山药80克

Technique

  • 难度中级
  • 工艺
  • 口味咸鲜
  • 时间三小时

Steps to make 狮子头

  • 1.准备好食材
  • 2.肋条肉洗净,把肥肉切成丁,稍微剁几下。
  • 3.把瘦肉切成丁,再剁碎。
  • 4.山药去皮洗净,切成米粒大小的丁。
  • 5.把肥肉瘦肉丁放入大碗,加些清水往一个方向搅拌匀,
  • 6.放入姜,葱末,白糖,盐,料酒,五香粉,先抽搅拌匀,
  • 7.磕入一个鸡蛋,放入山药,2小勺淀粉,
  • 8.继续往一个方向搅拌上劲。
  • 9.手心里沾些水,抓适量肉糜,反复用力的在手心里倒来倒去甩打几下,再团成肉圆子。
  • 10.锅里放入400克植物油,7分热时,放入肉丸子,
  • 11.炸至表面金黄成型,捞出控油.
  • 12.取砂锅,放入姜,葱,八角,桂皮,炸好的肉丸子,
  • 13.加入冰糖,
  • 14.加老抽,加与肉丸子持平的清水,
  • 15.中火煮开,小火慢炖60分钟.
  • 16.把狮子头取出装盘,
  • 17.砂锅里的汤汁倒入炒锅,用水淀粉勾芡,撒些葱花,
  • 18.把芡汁浇在狮子头上即可食用。
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