Steamed Surimi Lion Head
by Large frying spoon
Favorite
Difficulty
Easy
Time
30m
Serving
2
"Lion head" is a famous dish in Jiangsu and Zhejiang. It can be divided into braised, stewed and steamed. "Lion head", as the name implies, requires a slightly larger head when making it and resembles a lion head. When operating, use your hands to handle it. The minced meat feels elastic when reunited, but it also has a mottled convex and concave feeling after the finished product, so that it looks like a lion head. The size of the meatballs should be no less than four per catty of raw materials.
"Lion head" is not called a lion head if the skin is smooth. Therefore, this requires attention to the selection of materials, cutting and matching, operation techniques and the strength when beating minced meat. In fact, it's also very simple. As long as the link is mastered, everyone can make a delicious lion head.
The flavors of "lion head" are also divided into minced meat lion head, sanxian lion head, crab noodle lion head, seafood lion head, surimi lion head and so on. However, no matter what kind of preparation is made, it must be mixed with at least 50% minced meat. You must not choose meat when making lion heads. It must be cut with a knife. The size of the particles should not exceed 3-5 mm, and the particles should be cut evenly. For meat, you can use pork neck or notoginseng pork, which means that pork is 30% fat and 70% lean. It is best to cut the fat and thin pieces separately and then mix and stir. This is the characteristic of making lion heads. Because the fat must shrink during frying, steaming or stewing, so that the convex and concave shape of the lion’s head is highlighted, and the senses have the feeling of a lion’s head. If the selected meat is fat and thin, the layers are very distinct, and the texture is not good enough to cut the fat and thin separately, or they can be mixed and cut into pellets, but this is only a family practice, and it is advisable to cut them separately in the hotel.
Today I made a steamed lion head called "steamed surimi lion head". Half of the pork and half of the fish are used in it, and the fish is made of pure scorpion fish, which can be bought in these markets. To save trouble, I use mixed family practices. The main recipes for this dish are as follows;"
"Lion head" is not called a lion head if the skin is smooth. Therefore, this requires attention to the selection of materials, cutting and matching, operation techniques and the strength when beating minced meat. In fact, it's also very simple. As long as the link is mastered, everyone can make a delicious lion head.
The flavors of "lion head" are also divided into minced meat lion head, sanxian lion head, crab noodle lion head, seafood lion head, surimi lion head and so on. However, no matter what kind of preparation is made, it must be mixed with at least 50% minced meat. You must not choose meat when making lion heads. It must be cut with a knife. The size of the particles should not exceed 3-5 mm, and the particles should be cut evenly. For meat, you can use pork neck or notoginseng pork, which means that pork is 30% fat and 70% lean. It is best to cut the fat and thin pieces separately and then mix and stir. This is the characteristic of making lion heads. Because the fat must shrink during frying, steaming or stewing, so that the convex and concave shape of the lion’s head is highlighted, and the senses have the feeling of a lion’s head. If the selected meat is fat and thin, the layers are very distinct, and the texture is not good enough to cut the fat and thin separately, or they can be mixed and cut into pellets, but this is only a family practice, and it is advisable to cut them separately in the hotel.
Today I made a steamed lion head called "steamed surimi lion head". Half of the pork and half of the fish are used in it, and the fish is made of pure scorpion fish, which can be bought in these markets. To save trouble, I use mixed family practices. The main recipes for this dish are as follows;"
