Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, chinese lionhead meatballs. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chinese Lionhead Meatballs is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Chinese Lionhead Meatballs is something that I have loved my whole life.
Chinese braised Lion's Head Meatballs have long been a noticeable gap in our repertoire. But now that Chinese New Year is upon us again, and we're heading into a new decade, we figured it was finally time to nail down and record this classic recipe! Chinese pork meatballs are also called lion's head (狮子头, shi zi tou).
To get started with this recipe, we have to first prepare a few ingredients. You can have chinese lionhead meatballs using 42 ingredients and 9 steps. Here is how you can achieve it.
What needs to be prepared of Chinese Lionhead Meatballs:
- Make ready Meatballs
- Get 1 pound ground pork
- Make ready 3 tablespoons soy sauce
- Make ready 1-1/2 tablespoon sugar
- Make ready 1 tablespoons Shaoxing wine
- Make ready 8 ounces water chestnuts
- Get 1 cup panko breadcrumbs
- Get 1 teaspoon sesame seed oil
- Get 1/2 teaspoon ground ginger
- Get 1 tablespoon minced garlic
- Get 2 tablespoons water
- Take 3 large eggs
- Prepare 1 teaspoon salt
- Take 1 cup peanut oil to fry in
- Make ready Bok Choy
- Make ready 1-1/2 pound bok-choy
- Get 1 teaspoon sesame seed oil
- Get 1 teaspoon salt
- Take 1 tablespoon soy sauce
- Make ready Steaming
- Take 1 quart water
- Prepare 1 tablespoon salt
- Take Broth
- Get 1/4 cup peanut oil you used to fry meatballs
- Get 1/3 cup all purpose flour
- Take 1/2 teaspoon salt
- Make ready 1/2 teaspoon ground white pepper
- Make ready 1 tablespoon soy sauce
- Prepare 1-1/2 pints chicken broth
- Get 1 splash sesame seed oil
- Take Garnish optional
- Get 1/4 cup thinly sliced scallions
- Take 1 teaspoon soy sauce
- Get 1/2 teaspoon rice vinegar
- Make ready 1 splash roasted sesame seed oil
- Take 1 teaspoon honey
- Take Rice optional
- Get 1 cup long grain rice
- Prepare To taste salt
- Prepare 2 tablespoons soya sauce
- Prepare 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. this link is to an external site that may or may not meet accessibility guidelines. 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.
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 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. Water-chestnut and lotus root are two commonly used side ingredients in China. But if you can skip this side ingredient if you feel they are just too difficult to find.
That’s how to make Chinese Lionhead Meatballs , If you follow it correctly, then of course the outcomes are really great. This dish has actually been evaluated, so you do not require to question the taste. If you are satisfied with this Chinese Lionhead Meatballs recipe, please share it with your friends. We will compose a range of other recipes, obviously the ones that have actually been verified successful as well as taste good.
So that is going to wrap this up for this special food chinese lionhead meatballs recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
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