Refreshing and Less Oil Version of Stewed Lion Head
1.
Prepare the ingredients.
2.
Cut the fried bean curd into small cubes, put in the oven, and roast on medium heat until crispy. (Used to replace fried dough sticks)
3.
Finely chop water-fat sea rice and mix with scallion and ginger paste. (Reserve some sea rice for later use)
4.
Press the soft tofu on a plate for a while to remove excess water, chop the green stalks, and put them in the pot together.
5.
Mix the tofu in the pot with the chopped dried onions and seaweed.
6.
Sprinkle a little Shaoxing wine on the pork filling and marinate for 10 minutes.
7.
Mix the pork filling with tofu, etc., and sprinkle a little salt.
8.
Whisk the filling vigorously, pour in the Shaoxing wine while stirring, until the filling is firm.
9.
Stir the toasted diced bean curd into the filling.
10.
Take a wok, add clean water, boil, the washed cabbage leaves are too hot.
11.
Soak the blanched cabbage leaves in cold water to cool them down.
12.
Take a casserole, grease the bottom with a little oil, and place a cabbage leaf on the bottom.
13.
Take a small amount of stuffing and throw it into a ball in your hand, wrap it in vegetable leaves, and place it in a casserole.
14.
Put reserved sea rice in the casserole, add appropriate amount of water, bring to a boil on high heat, and simmer for 45 minutes on low heat.
15.
Put the stewed lion head and cabbage leaves into a bowl.
Tips:
1. Use tofu instead of fat, which is less oily and refreshing;
2. Replace fritters with diced beans, which is for high-fiber health;
3. Use dried shrimp instead of crab meal, which is low cholesterol;
4. With the addition of fiber-rich cabbage that promotes gastrointestinal motility, a healthy and refreshing version of stewed lion's head is born.