Refreshing and Less Oil Version of Stewed Lion Head

Refreshing and Less Oil Version of Stewed Lion Head

by Blue Crystal Ling

4.8 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

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. "

Ingredients

Refreshing and Less Oil Version of Stewed Lion Head

1. Prepare the ingredients.

Refreshing and Less Oil Version of Stewed Lion Head recipe

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)

Refreshing and Less Oil Version of Stewed Lion Head recipe

3. Finely chop water-fat sea rice and mix with scallion and ginger paste. (Reserve some sea rice for later use)

Refreshing and Less Oil Version of Stewed Lion Head recipe

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.

Refreshing and Less Oil Version of Stewed Lion Head recipe

5. Mix the tofu in the pot with the chopped dried onions and seaweed.

Refreshing and Less Oil Version of Stewed Lion Head recipe

6. Sprinkle a little Shaoxing wine on the pork filling and marinate for 10 minutes.

Refreshing and Less Oil Version of Stewed Lion Head recipe

7. Mix the pork filling with tofu, etc., and sprinkle a little salt.

Refreshing and Less Oil Version of Stewed Lion Head recipe

8. Whisk the filling vigorously, pour in the Shaoxing wine while stirring, until the filling is firm.

Refreshing and Less Oil Version of Stewed Lion Head recipe

9. Stir the toasted diced bean curd into the filling.

Refreshing and Less Oil Version of Stewed Lion Head recipe

10. Take a wok, add clean water, boil, the washed cabbage leaves are too hot.

Refreshing and Less Oil Version of Stewed Lion Head recipe

11. Soak the blanched cabbage leaves in cold water to cool them down.

Refreshing and Less Oil Version of Stewed Lion Head recipe

12. Take a casserole, grease the bottom with a little oil, and place a cabbage leaf on the bottom.

Refreshing and Less Oil Version of Stewed Lion Head recipe

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.

Refreshing and Less Oil Version of Stewed Lion Head recipe

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.

Refreshing and Less Oil Version of Stewed Lion Head recipe

15. Put the stewed lion head and cabbage leaves into a bowl.

Refreshing and Less Oil Version of Stewed Lion Head recipe

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.

Comments

Similar recipes

Beef Pie

Flour, Yeast, Caster Sugar

Meat Ball with Soy Sauce

Ground Pork, Carrot, Tofu

Yuxiang Tofu

Tofu, Ground Pork, Watery Black Fungus

Cabbage, Mushroom and Pork Dumplings

Chinese Cabbage, Fresh Shiitake Mushrooms, Ground Pork

Onion Pork Bun

Flour, Water, Yeast

Cilantro, Shiitake, Carrot and Pork Dumplings

Ground Pork, Dumpling Skin, Shiitake Mushrooms

Tofu Skin Buns

Tofu Skin, Ground Pork, Shrimp