Name: Refreshing and Less Oil Version of Stewed Lion Head
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Ground pork; 100g Soft tofu; 4 sheets Cabbage leaves; a little Water-fat sea rice; 2s Shanghai Green; 2 sheets Fried bean curd; a little ginger; a little chopped green onion; Some salt; Some Shaoxing wine

Refreshing and Less Oil Version of Stewed Lion Head

by Blue Crystal Ling

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Traditional Yangzhou lion heads pay attention to three-point fat and seven-point thinness. After cutting, seasoning, beating and other processes, it has always achieved a delicate and soft but fat but not greasy taste.
However, as the saying goes, do not lose weight in March, sorrow in April, sorrow in May, sorrow in June... Since I don’t want to be sad forever, so I dare not eat too much fat, so this time Whole lean meat is used. However, generally speaking, the use of lean meat has a big drawback, that is, the finished product will look very woody and not soft enough, which will affect the taste. So, is there any way that is both delicious and healthy? The answer is-use soft tofu instead of fat!
In addition to the addition of tofu, a little vegetable is added to relieve the greasiness and increase the fiber. It can be described as a refreshing version of the stewed lion's head. "

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.