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年菜必備~獅子頭
又快過年了,調頻、電視都在介紹年菜,《獅子頭》算的上是經典的,你知道為什麼叫《獅子頭》嗎?
New Year's Essentials-Braised Pork Balls
Chinese New Year is coming soon. FM and TV are introducing New Year dishes. "Lion Head" is considered classic. Do you know why it is called "Lion Head"?
獅子頭是一道江浙菜
發源自楊洲,又叫《大丸子》、《四喜丸子》
因為長的像廟前的石獅子,捲捲的頭,因此得名😆😆😆
“Lion head” is a Zhejiang dish.
Originated from Yang Zhou, also named "Big ball"
Because it looks like a stone lion in front of a temple, and has a curly head, it is named . Funny and cute ~
獅子頭要吃它綿密的口感,其口感的來源還是在長時間的煨煮,湯汁的浸潤才能讓肉丸入口即化
很多食譜會加茡薺,但我不喜歡軟嫩的食材加入脆脆的東西,很怪~
也有食譜會加板豆腐,這出發點不錯,但加了豆腐,覆熱容易壞,蛋白質含量太高
沒經過煨煮的丸子其實做小一點就是炸丸子,也很下飯,小朋友超愛!
材料:
豬絞s 3台斤(1800克
薑泥 15 克
鹽 15 克
雞粉 少許
胡椒粉 適量
糖 三大匙
滷汁:
醬油、米酒、薑片、八角2顆、水
Ingredients:
Pig ground s 3 kg (1800 g
Ginger puree 15 g
Salt 15 g
Pepper 2g
Sugar 30g
MSG 3g
Braised:
Soy sauce, rice wine, ginger slices, 2 star anise, water
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