Some people also use the red lion's head as a symbol to celebrate the New Year, which means that the group is round and beaming, and it is also called the four great wastes. Make fat and thin, and mix into a big meatball. There are some in it, and each one is different. Usually, our kitchen is cooked in a casserole.
Stewed lion head can be said to be our Huaiyang dish. Along the north and south of the river, almost every time, the next time will appear again. Some people don't have the lion hair of a few people. But the lion heads they made are not real, because too many additives will lead to their original flavor and great nutritional value.
Today, we make lion's head to ensure the original flavor. Without any additives, we can make a more delicious lion head. As long as you look at it a few times, it's not a problem.
First of all, the choice of lion head must be appropriate, and it must be 40% fat and 6 lean meat, which is very good and easier to taste.
I will tell you:
Spare parts: chicken, glutamic acid, mushrooms, fresh, fuel, ginger, onion, salt, soy sauce and sugar.
1. The first step is to put the fat and thin pork into the meat, and then put it into the cauldron.
2, the second step adjustment, add chicken essence, monosodium glutamate, salt (because when you make lion's head in the pot, it will cook a salty taste), increase fuel consumption, and there are many ancient oriental countries. Soy sauce is of course important.
3. In the third step, start stirring by hand. Be sure to stir in that direction to thicken it. I think it will last for a few minutes, because the lion's head is not meat, plus good times and onions.
4. Try to form a big circle and put it next to it. Boil the pot from the bottom, and add half a pot of oil to the pot until it is 70% hot.
5. Wrap the lion in raw powder, and then slowly put it into the pot. Be sure not to be fierce, otherwise it will break, and you can slow down after the blow. Can be taken out of the golden bowl (directly put into the casserole).
6. Put it into a casserole or boiling water, and then consume the fuel, sugar, salt, chicken and monosodium glutamate in the casserole. Small bay with cabbage leaves on lion's head.
7. Then stir slowly with low fire for 30 minutes to serve. Then take out the juice from the pot and pour it on the lion's head.
Made a delicious lion's head, which was very refreshing and rich.
Lion's proposal:
1, stir, it must be thick, or after you make slag.
2. The color should be appropriate. If the color is not good, it will be ugly, otherwise it will feel disgusting. When the lion's head is in the pot, it must be constantly rigid, and it can shake in the middle, but it doesn't.
The juice must be very strong. Be sure to stick it when pouring juice.
This dish is completely honest. I'm a chef. We can always talk about this dish. If you don't understand, you can talk in private.
Besides, you like to eat, but you can do it in private. I can know everything and what I will know. These words must be admitted that I will have to get it.