Egg lion head
Overview
Two days ago, I made dumplings with meat fillings, and there was a bowl leftover. When I was grocery shopping today, I found that eggs had dropped in price, so I bought a bag of eggs, thinking of making an egg lion head, which would be just in time to get rid of the bowl of meat fillings. This time I made a modified version of the lion head, adding eggs and wrapping it in the meat filling. It was really delicious. Even I didn’t expect that the leftover dumpling fillings would be so delicious if prepared differently. Compared with freshly made meatballs, it is really convenient to use leftover dumpling fillings. You just need to beat them into balls and put them in the pot. Lion's head is a classic southern delicacy. To northerners, it is just meatballs. Those who have eaten it are full of praises, and those who have not eaten it are full of imagination.
Tags
Ingredients
Steps
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Pour cold water into the pot, add the eggs, turn to low heat and cook for 8 minutes
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After taking it out, immediately rinse it with cold water until it is completely cold and peel off the egg shells.
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Add salt, pepper, and minced ginger to the meat filling and mix well. Add light soy sauce, oyster sauce and sesame oil and mix, add 2 tablespoons of water and 1 tablespoon of starch and beat in one direction. Wrap the chicken with the meat filling, and beat the egg back and forth between your hands. This is for shaping and making the meat filling tighter.
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Put the oil in the pot, heat it to 70% heat, add the meatballs, and fry over high heat for 4-5 minutes to set.
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During the frying process, ensure that the surrounding area of the lion head is evenly heated. Remove the fried meatballs to control the oil and set aside
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Leave a little oil in the pot, add onion, ginger, garlic, dried chili pepper, and Sichuan peppercorns and stir-fry until fragrant
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Put the meatballs in. It is best to have enough water to cover the meatballs. Add 1 spoon of light soy sauce, 1 spoon of oyster sauce, 3 grams of rock sugar, and 1 spoon of red yeast powder (for better coloring, you can omit it or use fermented bean curd)
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After boiling, reduce heat and simmer for 30 minutes
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Add appropriate amount of water starch to the leftover stew in the pot to make a thick gravy
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Pour the soup over the meatballs, and the delicious meatballs are ready. They are soft and glutinous in the mouth, and the meat is fragrant!
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Beautiful color, fresh taste, fat but not greasy, suitable for all ages
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One meatball can eat a whole bowl of rice! This is best especially in winter!
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Compared with freshly made meatballs, it is really convenient to use leftover dumpling fillings. You just need to beat them into balls and put them in the pot.
