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标题: 红烧小小狮子头 [打印本页]

作者: ghongxin 时间: 2014-4-8 06:30
标题: 红烧小小狮子头

原料，五花肉650克，香菇12个，桂皮八角适量，葱花适量 五花肉切成丁，放姜，盐，白糖，生抽，红素淀粉，水，搅匀上劲，稍腌一会，让它入味<center><img title="DSCN0041.JPG" src="http://i3.meishichina.com/attachment/201507/2/14358414212706.jpg"/></center>团成丸子，丸子在两手之间互相摔打，使丸子里没有空隙<center><img title="DSCN0044.JPG" src="http://i3.meishichina.com/attachment/201507/2/14358414455218.jpg"/></center>上油锅炸至表皮有层金黄的硬壳<center><img title="DSCN0046.JPG" src="http://i3.meishichina.com/attachment/201507/2/14358414661698.jpg"/></center><center><img title="DSCN0049.JPG" src="http://i3.meishichina.com/attachment/201507/2/14358416054772.jpg"/></center>油锅爆香桂皮八角<center><img title="DSCN0051.JPG" src="http://i3.meishichina.com/attachment/201507/2/1435841628256.jpg"/></center>入狮子头，倒入热水，因为狮子头已经调好味，这里只加老抽就可以了<center><img title="DSCN0053.JPG" src="http://i3.meishichina.com/attachment/201507/2/14358416568149.jpg"/></center>烧一个小时，汤汁渐浓，入香菇，这时尝下汤汁的味道，淡了可以加点盐<center><img title="DSCN0059.JPG" src="http://i3.meishichina.com/attachment/201507/2/14358416815128.jpg"/></center>最后收汁，撒葱花，出锅罗 <center><img title="DSCN0068 (2).JPG" src="http://i3.meishichina.com/attachment/201507/2/14358417526336.jpg"/></center>香不香 <center><img title="DSCN0076 (2).JPG" src="http://i3.meishichina.com/attachment/201507/2/14358417725286.jpg"/></center>

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