Ingredients: 500 grams of pig's front leg sandwich meat, 50 grams of lotus root 100, 50 grams of Hericium erinaceus, eggs 1 piece, chives 1 root, ginger 1 piece, 30 grams of auricularia auricula and 30 grams of Chinese cabbage.
Seasoning: cooking oil, light soy sauce, salt and pepper.
Practice steps:
Step 1: Wash 500 grams of pig front leg sandwich meat (seven points lean meat and three points fat meat). It's best to soak the pork for a while, remove the bloody smell, cut it into small pieces with a knife, and then chop it into minced meat with a knife. The size should be as small as a grain of rice, not too fine, so as to keep the gap between the meat and be delicious. The key to making lion's head is meat stuffing. Lion head should be soft and delicious. It's best to chop the meat yourself, not by machine, but by hand.
Step 2: wash lotus root 100g, slice it first, then cut it into shreds with a knife, and finally chop it into cubes and put it on a plate for later use; Steamed lion heads are usually made of horseshoes, but horseshoes are still rare now. This time I switched to lotus root, which is also delicious. Lotus root can clear heat and cool blood, and has the effect of clearing heat and cooling blood. Eating in early autumn can clear away heat and dry dampness, and has a good taste.
Step 3, wash 50 grams of Hericium erinaceus, cut it into small pieces, and put it on a plate for later use; Hericium erinaceus, shark's fin, bear's paw and bird's nest are also called the four famous dishes. Hericium erinaceus is a veritable high-protein and low-fat food with high nutritional content. Hericium erinaceus has the functions of stimulating appetite, enhancing gastric mucosal barrier function, increasing lymphocyte transformation rate and increasing white blood cells, and can improve human immunity. Hericium erinaceus is troublesome to soak, so it should be soaked in advance.
Step 4: Wash the onion and ginger, cut them into powder, add the diced Hericium erinaceus and diced lotus root into the meat stuffing, add some cooking oil first, then beat the egg white, water starch, pepper and salt until they are elastic (beat them in one direction), make them into balls with the same size, and put them in a steamer for later use.
Step 5, put a proper amount of water into the steamer, put the steamer into the steamer, boil it in water for about 8 minutes, simmer it for about 1 minute after turning off the fire, and take out the steamed lion head for later use; Wash the small vegetables, wash and tear the fungus into small flowers, and put them on a plate for later use;
Step 6: Take out the pot, heat the pot and put in cold oil. First, add onion and ginger until fragrant, then add steamed lion's head and boil it. Finally, add small vegetables and fungus and cook together. Add some salt and pepper to the pan and put it in a bowl.
This popular steamed lion head is ready. Its skin is crisp and tender, delicious, instant in the mouth, fat but not greasy. It not only has the fresh flavor and smoothness of pork, but also has the soft waxy sweetness of lotus root and the nutrition of Hericium erinaceus. At present, it is very suitable for tonic, which is very beneficial to our health.