Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chinese lionhead meatballs. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Chinese Lionhead Meatballs is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Chinese Lionhead Meatballs is something which I have loved my entire life.
Lion's Head Meatball Recipe Instructions To make the meatballs: Make sure to find fatty ground pork. To serve Lion's head meatballs, serve each meatball on a small plate surrounded by the greens, or in soup bowls with some of the bok choy and broth. You can also thicken some of the broth with a cornstarch and water thickener and pour over the meatballs.
To begin with this recipe, we must first prepare a few ingredients. You can cook chinese lionhead meatballs using 42 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chinese Lionhead Meatballs:
- Prepare Meatballs
- Take 1 pound ground pork
- Make ready 3 tablespoons soy sauce
- Prepare 1-1/2 tablespoon sugar
- Take 1 tablespoons Shaoxing wine
- Take 8 ounces water chestnuts
- Take 1 cup panko breadcrumbs
- Make ready 1 teaspoon sesame seed oil
- Prepare 1/2 teaspoon ground ginger
- Take 1 tablespoon minced garlic
- Take 2 tablespoons water
- Prepare 3 large eggs
- Take 1 teaspoon salt
- Prepare 1 cup peanut oil to fry in
- Take Bok Choy
- Get 1-1/2 pound bok-choy
- Get 1 teaspoon sesame seed oil
- Get 1 teaspoon salt
- Get 1 tablespoon soy sauce
- Get Steaming
- Take 1 quart water
- Prepare 1 tablespoon salt
- Prepare 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
- Prepare 1 tablespoon soy sauce
- Take 1-1/2 pints chicken broth
- Get 1 splash sesame seed oil
- Prepare Garnish optional
- Get 1/4 cup thinly sliced scallions
- Get 1 teaspoon soy sauce
- Prepare 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
- Take To taste salt
- Get 2 tablespoons soya sauce
- Take 2 cup steam water with drippings from meatballs and bok-choy
- Make ready 1/4 cup peanut oil used to fry meatballs
This is a well-known holiday recipe for example Chinese New Year. Basically this is large fried Chinese meatballs. And we are having a braised version today. It is called Lion Head meatballs because, once cooked, the meatballs are surrounded by Chinese cabbage, and the meatball is said to resemble the head of the lion, while the long pieces of cabbage.
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.
Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. Pour all but two tablespoons of. Shanghai-style Lion's Head meatballs have a name that sounds intimidating, but they couldn't be easier to make. In this recipe, ground pork is mixed with mashed tofu (for tenderness), minced water chestnuts (for crunch), seared until golden, and then simmered in broth with vermicelli noodles, cabbage, and bok choi. Lion's Head (simplified Chinese: 狮子头; traditional Chinese: 獅子頭; pinyin: Shīzitóu) or stewed meatball is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs stewed with vegetables.
So that’s going to wrap this up for this special food chinese lionhead meatballs recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
