Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chinese lionhead meatballs. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Chinese Lionhead Meatballs is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Chinese Lionhead Meatballs is something that I have loved my entire life.
Lion's Head Meatballs (狮子头 - shīzitóu) are large pork meatballs that are steamed/braised and served with vegetables. Their name derives from their shape, which resembles the head of a Chinese guardian lion, or foo dog. How to make beef meatballs Chinese style.just like those steamed dim sum Chinese meatballs. These meatballs are awesome, and melt-in-your-mouth tender from a lengthy braise.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chinese lionhead meatballs using 42 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Chinese Lionhead Meatballs:
- Make ready Meatballs
- Take 1 pound ground pork
- Make ready 3 tablespoons soy sauce
- Get 1-1/2 tablespoon sugar
- Get 1 tablespoons Shaoxing wine
- Prepare 8 ounces water chestnuts
- Take 1 cup panko breadcrumbs
- Prepare 1 teaspoon sesame seed oil
- Get 1/2 teaspoon ground ginger
- Make ready 1 tablespoon minced garlic
- Get 2 tablespoons water
- Take 3 large eggs
- Make ready 1 teaspoon salt
- Get 1 cup peanut oil to fry in
- Make ready Bok Choy
- Prepare 1-1/2 pound bok-choy
- Make ready 1 teaspoon sesame seed oil
- Prepare 1 teaspoon salt
- Get 1 tablespoon soy sauce
- Make ready Steaming
- Get 1 quart water
- Get 1 tablespoon salt
- Get Broth
- Make ready 1/4 cup peanut oil you used to fry meatballs
- Prepare 1/3 cup all purpose flour
- Take 1/2 teaspoon salt
- Take 1/2 teaspoon ground white pepper
- Make ready 1 tablespoon soy sauce
- Make ready 1-1/2 pints chicken broth
- Prepare 1 splash sesame seed oil
- Prepare Garnish optional
- Take 1/4 cup thinly sliced scallions
- Take 1 teaspoon soy sauce
- Make ready 1/2 teaspoon rice vinegar
- Get 1 splash roasted sesame seed oil
- Get 1 teaspoon honey
- Make ready Rice optional
- Make ready 1 cup long grain rice
- Get To taste salt
- Take 2 tablespoons soya sauce
- Get 2 cup steam water with drippings from meatballs and bok-choy
- Make ready 1/4 cup peanut oil used to fry meatballs
Lion's head meatballs is a Shanghai casserole dish featuring oversized pork meatballs and bok choy. It is traditionally cooked in a sand Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking. Lion's Head (large Chinese meatball) sometimes is known as Four-Joy Meatballs. This is a well-known holiday recipe for example Usually for most of Chinese meatballs, we like to add some vegetables; on one hand, balancing the nutrition and on the other hand.
Instructions to make Chinese Lionhead Meatballs:
- Mix the meatball ingredients. It may be a bit runny if so add a little more panko breadcrumbs. If to hard add a little water.
- Heat the oil. Form the meatballs and fry the meatballs in the oil. The meatballs will be just sticky but firm enough to form. Get the water boiling in the steamer so it will be ready to steam. Get a good crust on the outside of the meatballs. No need to get the meatballs done, that will happen when you steam it.
- Wash the bok-choy very carefully separate the stalks/ribs.
- If you are using baby bok-choy just trim the ends. If using bigger bok-choy cut the big parts of the stalks into small portions. Coat the bok-choy with sesame seed oil, soya sauce, and salt. Let sit and marinate for 10 minutes. Steam the bok-choy with the fried meatballs for 30-40 minutes.
- In the pot with the flour mixture add and reduce the chicken broth to half. When the bok-choy and meatballs are done dip into bowls or plates, and add some of the broth.
- Slice the scallions and mash gently with a fork to separate the rings. Add to a bowl with soya sauce, honey, sesame oil, and vinegar serve over the top as an option, or just serve with meatballs over the top of rice, and bok-choy with the sauce. I hope you enjoy!!!
- Add oil to pot and sauté the rice. Add 1 tablespoon of soy sauce and splash of sesame seed oil. The water should still be hot.
- Measure out 2 cups and add to the sauteeing rice. Bring to a boil and simmer. Add the rest of the soya sauce.
- When craters form cover and turn off the heat and let rest covered and undisturbed for 20 minutes. Fluff with a utensil and serve.
Lion's Head (large Chinese meatball) sometimes is known as Four-Joy Meatballs. This is a well-known holiday recipe for example Usually for most of Chinese meatballs, we like to add some vegetables; on one hand, balancing the nutrition and on the other hand. Shanghai-style Lion's Head meatballs have a name that sounds intimidating, but they couldn't be easier to make. Why this recipe works: Mashed tofu guarantees moist and tender meatballs. Two kinds of pork, including fatty ground pork, adds moisture to the.
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