红烧狮子头

材料:

猪三层肉(或猪绞肉)……600公克

A.太白粉………..3大匙
大白菜、青江菜…各300公克
酱油………….2大匙
荸荠………….200公克
米酒………….1大匙
葱、姜………..各50公
胡椒粉………..1小匙
鸡蛋………….1个

B.
太白粉………..1杯
油……………适量
C.
水……………2杯
酱油………….3大匙
糖、米酒………各1大匙

做法:
1. 荸荠、姜分别去皮、洗净,葱洗净,均切末;大白菜洗净,切大块;青江菜洗净,放入滚水中烫熟,捞起,排入盘中备用。

2.猪肉切丁后剁碎(猪绞肉)放入碗中,打入鸡蛋,加入葱、荸荠、姜末及A料搅拌至有黏性,用手捏成肉丸子,均匀沾裹B料,放入热锅中大火炸至外表呈金黄色,捞出,沥乾油分备用。

3. 锅中倒入C料,放入大白菜以大火煮滚,加入肉丸子,改小火煮至入味,熄火,盛入排有青江菜的盘中,撒上葱末,即可端出。

Reference

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Published in: on November 13, 2010 at 9:32 pm  Leave a Comment  

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