Lion Head without Pork

Name: Lion Head without Pork
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Plant meat; 300g Water chestnuts; 100g celery; 100g Pleurotus eryngii; 300g Old tofu; 10g Black Fungus; 200g Cassava flour; 10g salt; 20ml Soy sauce; 10g brown sugar

by polaris drops review

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

The vernal equinox is when water chestnuts are eaten. Water chestnuts can moisturize the throat to relieve dryness, clear heat and relieve troubles. The lion's head of Jiangnan cuisine will be added to water chestnuts.
Today I used a strain of meat to make this Jiangnan cuisine lion head.

Lion Head without Pork

1. After peeling the water chestnuts, blanch them in boiling water

2. Thaw the meat in advance and then mash it for later use

3. Dice eryngii mushrooms into the minced meat

4. Then pour the black fungus that has been soaked and diced

5. Pour in the blanched water chestnuts and diced, then pour in

6. Pour the diced celery

7. Dice old tofu and pour

8. Pour 10 grams of table salt and stir

9. While stirring, pour the tapioca flour to increase the cohesion of the mixture

10. Knead the mixture into balls

11. Pour part of the water in the pot, pour in the soy sauce and brown sugar, then pour in the boiled balls

12. Pour the soy sauce soup on the balls continuously, it will be colored in about 20 minutes

13. After the Yuanzi is colored, it can be thickened

Tips:
1. If you don't have tapioca flour in your home, you can replace it with corn starch
2. The plant meat is a kind of simulated pork made from soybeans, if not, it can not be added

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Lion Head without Pork

Ingredients

Lion Head without Pork

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