Steamed lion head with mushrooms and vegetables

Overview

Speaking of private dishes, I think my lion's head is very private, because my husband likes steamed lion's head, and must add vegetables. He doesn't like pure meat. Therefore, my family's lion's head is added with suitable vegetables, making the famous lion's head become my family's private dish. The lion head I made today not only adds lotus root to the meat, but also uses mushrooms and vegetables as a bedding. It is steamed and does not need to be fried. It does not taste greasy at all, and because of the addition of mushrooms and vegetables, it tastes very delicious.

Tags

• hot dishes
• common dishes
• meat dishes
• pregnant women
• huaiyang cuisine
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• egg
• five spice powder
• forelegs
• king oyster mushroom
• light soy sauce
• lotus root
• mushrooms
• rice wine
• wild rice
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the raw materials, chop the meat into filling, soak the mushrooms in water in advance, and save the water for soaking the mushrooms. Wash the wild rice and king oyster mushrooms

   

2. 2 Add five-spice powder, salt, pepper, ground ginger, rice wine and light soy sauce to the meat filling, stir in one direction until the meat filling is thickened

   

3. 3 Chop the lotus root into fine pieces and add an egg. If you are a novice, you can add an appropriate amount of starch. In fact, there is no problem if you don’t add it because the lotus root itself contains starch. I usually don’t add it.

   

4. 4 Continue to stir evenly in one direction

   

5. 5 Slice the wild rice and king oyster mushrooms, and chop the mushrooms with a knife

   

6. 6 Spread the mushrooms and wild rice slices on the bottom of the casserole. Because it was cold, I used a casserole, which has good heat preservation. You can use any container at home.

   

7. 7 Form the mixed meat into meatballs and place them on top. Place the mushrooms aside and add some chives, shredded ginger, pepper and salt

   

8. 8 Strain the water used to soak the mushrooms and pour it into the casserole along the side with the seasonings. Be sure not to pour it over the meatballs, because the raw meatballs are not yet tough and will be washed away.

   

9. 9 Steam over high heat for 20 minutes,

   

10. 10 Steamed lion head, drizzle with a few drops of sesame oil and add chopped coriander