Meatballs "Lion's head"

Description

Lion's head - so called because a huge dish of meat balls symbolize the head, and the cabbage round them-the mane of a lion. Many Chinese dishes symbolize prosperity, wealth, success. This dish symbolizes power and strength. Say these meatballs were fed to the Emperor himself, and now mothers feed their children this dish, saying "Be strong as a lion." or the second version of the name according to legend, he first made a woman from Yangzhou, specially for your father-in-law who lost all her teeth and could eat only soft food. In General, choose what You like.

Ingredients

Pork

300 g
Shrimp

100 g
Ginger

2 Tbsp
Chicken egg

1 piece
Wine rice

1 Tbsp
Soy sauce

1 Tbsp
Oyster sauce

1 Tbsp
Sesame oil

1 Tbsp
Corn starch

2 Tbsp
Garlic

3 tooth
Vegetable oil
Salt
Black pepper
Mushrooms

3 piece
Cabbage

1 piece
Wine rice

1 Tbsp
Soy sauce

1 Tbsp
Oyster sauce

1 Tbsp
Ginger

1 piece
Corn starch

3 Tbsp
Green onions

1 coup
Seasoning

1 tsp
Salt
Pepper white

Cooking

Dry shitake mushrooms, soak in hot water for half an hour, squeeze, remove legs and cut into large slices. I don't like the smell of shiitake, so I got your dry mushrooms. Cut pork in small cubes, mince the Shrimp clear from the shell, remove the esophagus, and finely chop. To the mince add the shrimp, grated garlic and ginger, sesame oil, soy and oyster sauces, rice wine, corn starch, egg. Add salt carefully, you've already added soy sauce. Mix well, the stuffing is sure to knock and let stand.

Form of minced meat balls, about 8 inches in diameter

Fry them in a preheated 190 From the oven until browned. Spread on paper towel and drain off excess oil.

Sauce: Green onion (white part) slice lengthwise, ginger thin strips, then cover with cold water and leave for at least 20 minutes. To drain the water.

Cabbage to separate the leaves and each leaf cut across into two parts. The top green part of the leaves left as it is, and the lower, coarser, cut into strips with a width of approximately three centimeters.

In a saucepan heat the oil, fry the mushrooms, add the bottom part of Chinese cabbage, white part of onion with ginger and a little fried. Then add soy and oyster sauces, rice wine, 5специй. Salt

Put in a casserole meat balls, shifting them green pieces of Chinese cabbage. The starch to dissolve with the broth and pour the meatballs, so that they were covered half, cover with a lid and bring to a boil and reduce heat to low. Simmer for 20 minutes. Add green part of onion literally 3 minutes until tender. Serve with rice, obvernuv each ball cabbage ( don't forget the mane).

After seeing this recipe, of course I decided to try, and here I began to rush between the two expressions of this recipe, but the chef Lychee was given a prescription, have Beloniki a little different. Took a little from both recipes. Though not quite turned out the manes of lions, but overall the recipe was like. The meat is juicy, interesting taste. That's how it is.

Here is a lion head I did it, now I think, whether I have everything at home as strong as lions, or it's time to see a doctor. I like the first option, don't YOU?

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