年夜菜菜谱红烧狮子头的做法大全.doc

材料：主料：猪肉500g，藕200g，鸡蛋1个，大葱1根，姜10g，淀粉20g，盐5g，生抽15g，花生油。葱姜水：葱白1/3根，姜3-4片，凉白开。红烧调味料：葱段1/3根，姜3-4片，生抽10g，老抽8g，冰糖10g，淀粉5g，白开水/高汤800ml。做法：1.葱姜切丝放进凉白开中，搓洗出香味即成葱姜水。2.猪肉剁成肉泥，藕、葱、姜切末。3.将剁好的猪肉、葱姜藕末放入大的容器内，打一个鸡蛋进去。4.放生抽15g、盐5g、淀粉20g、葱姜水1大勺（15g左右），用筷子顺着一个方向搅拌至肉馅上劲儿。5.戴上一次性手套（手套上可提前沾一点点水或油防粘），取适量的肉馅，两手交替摔打肉馅，一让肉馅变得结实有弹性，二让其成形。6.摔打成形后的肉丸子。7.汤锅内放适量的花生油，油温7成热后放入肉丸中小火炸。8.待肉丸表面变成金黄色后捞出控油。9.平底锅滴少许花生油，煸香葱段、姜片，然后加入热水（没过狮子头2/3即可），调入生抽10g，老抽8g，煮开。10.放入炸好的肉丸子，转小火炖20分钟。11.20分钟后放入冰糖，调入水淀粉，转中火煮至冰糖融化后收汁即可出锅。12.出锅后，马上肉丸，浇上一些汤汁，点缀些绿叶菜，好吃又好看的宴客菜就可端上桌了。贴心提示：-1.做狮子头的肉不宜选择太瘦的，太瘦了口感会发柴、不香，我选择的猪肉肥瘦比例为1:2。2.摔打肉丸成形时，手套上沾些水或者油，肉馅就不容易粘手且形状光滑。3.红烧狮子头时水的量以没过肉丸的2/3为宜，烧制中如果担心上色不均可以不时用勺子肉丸身上浇一下汤汁。Material Science.Ingredients:pork 500g,lotus200g,1 egg,green onions1root,ginger 10g,starch 20g,salt 5g,soy sauce 15g,peanut oil.Onion gingerwater:onion1/3 root, ginger 3-4sheet,cold boiled water.Braisedflavorings:spring onion1/3 root,ginger3-4,soy sauce 10g,soy sauce8g,sugar 10g,starch 5g,whiteboiling water/broth800ml.Practice:1shred onion gingerinto thecold boiled water, ruboutfragranceinto theonion gingerwater.2porkchop intominced meat,lotus root,green onions,ginger mince.3the mincedpork,onion powder inlargecontainers,playingan egg.4freepumping 15g,salt 5g,starch 20g,onion gingerwater 1tablespoons(about 15g),alongwithchopsticksstir in one directiontokick onmeat stuffing.5 weardisposable gloves(glovescan bestained witha little wateror oil,anti sticking),take the right amount ofmeat stuffing,alternating handsbeat themeat stuffing,someat stuffingbecome strong and flexible,twoforits forming.6beatafter formingmeatballs.Put peanut oilthe right amount of7pot,the oil7 into the heatinto theRice-meat dumplingsandfried in the fire.8 to beRice-meat dumplingssurface becomesgolden yellowfish oil control.The 9pandropsa little peanut oil,stir fryscallion,ginger,then addhot water(notthe lionhead2/3 can betransferred to soy saucesoy sauce),10g,8g,boil.10put it into a good deep ,turn a small firestew for 20minutes.After 11.20 minutes,add rock sugar,into thewater starch,turn to medium heatand cook untilsugarmeltsthesaucepan.The 12pan,immediatelyRice-meat dumplings, poured somesoup,adorn someleafy green vegetables,good-looking and deliciousbanquetdishescan beput on the table.Intimate tip:-1 do thelion headmeatshould not betoo thin,thintastehairChai,not sweet,I chooseporkfatratio of 1:2.2beatRice-meat dumplingsforming, dipped inwater oroil,meat stuffingis not easy tostick in handand the shape ofsmooth.Braised meat balls in brown sauce3wateramount tonoRice-meat dump