[HD]Easy Chinese Food: Lion's Head (?????)
hi guys today I'd like to show you a dish that will win your other halfs stomach the
headis one of the most popular and common
Chinesedishes and if you're a fan of Meatballs this is definitely your dish so let's get started first wash the cabbage leaves clean and cut them about three centimeters apart then you will set them aside for later you then we will slice some ginger the ginger will be coats with the cabbage so I usually use about 4 to 5 slices for a whole cabbage take a bowl and set them aside for later next take about two dried black fungus and soak them in water for about five to ten minutes they do expand a lot so too for this recipe will be enough make sure that all of the fungus are wet set on the site and we will need them later then we will chop some onions I'm using about half of a small onion however if you happen to be out of honey in that home you can also use green onions instead and we have one last thing to Chuck that is our fungus there will be these what I call his they're kind of hard so let's cut them first now we can chop the fungus and we're ready to start making the
headthis next part is my favorite part take a chunk of tofu and make a fist and just smash it as much as possible it's really a great way to release some rage if you like punching just kidding but it is fun to mash tofu with my bare hand the function of the tofu is really to make the meatballs tender so you can adjust the ratio...
of the tofu and pork to your liking so when that's all done now it's time to add the ground pork mix the ground pork and the tofu well and now we will add the rest of the ingredients and seasonings so other than the chopped onions and fungus we will add one egg for seasonings I'm using this shouting wine for added flavor you can replace it with a normal cooking rice wine or if you don't have any
Chinesecooking wine you can use sake instead then add some soy sauce white pepper powder sesame oil and a little bit of salt mix it well and let's start cooking so first start a pot with cooking oil on high heat so let's first fry the ginger slices until the ginger smell comes out and what I like to do here is to start cooking the stems of the cabbages first so let's add only the stems of the cabbages and leave the leaves for later give it a quick stir and add a bit of water to create some steam to help cooking the stamps make sure all the stems are coated with some oil and then I'd like to add just a little bit of soy sauce to help speeding up the process of the flavors going into the cabbage stir it well and turn the heat down to medium-low and we will love this simmer so while the cabbage is cooking we need to deep fry the meatballs or the lines
heads but today I will pan fry them instead start a pan on medium-high heat while the oil is heating up let's make the
heads so scoop a spoonful of ground pork mix put it in the palm of your other...
hand pick it up with this filth and throw it back into your palm repeat this with firm throws so it increases the stickiness of the meat and firms up the meatballs when it feels nice and firm shape it into a bowl and put it in the pan to fry which should be hot by now so let's make another one I've shortened the throwing because I was worried that you guys would get bored just watching me throwing meatballs but I did about 20-ish throws for every meatball and that's what makes the lies had good now it sounds like a lot of work but it's actually really quick to finish and just a little sight notes to hear if you are actually deep-frying the meatballs the colors would be more even the pale looking sides in mine are really because they get the Lee's contact with the oil so then keep frying them until they are nice and golden brown then scoop them out and put them into the pods with the cabbage when they are all in cover them with the cabbage leaves the Leafs get coats really easily so if we were to cook them from the very beginning they would be really soggy but yep cover the lid and let it cook for about 20 minutes or so and there you have it enjoy this delicious dish that will definitely when your partner's stomach hi guys it's been a long time since I filmed the last video this is actually the first cooking video I'm doing since we got back from the trip so for me it's been a long time it's been about a month so yeah I really hope that...
you like today's recipe on how to make lines
heads it is one of the most symbolizing
foodand I'm pretty sure you can order this dish from a lot of the
Chineserestaurants and because it's so common so almost every family has a slightly varied recipe for it
headthere are a few tips I would like to share about making
headnow first of all as I mentioned in the video that when you're making the meatball try not to make too small because this is think of this as a giant meatball you are going for so don't do one of those really tiny ones because that's really not a
headthat's probably I don't know I'm hours a
headso we want
lionso that's why you want to do and try to my my tip is that when you're throwing the meatball in your palm when you get closer to your palm do that quick force so that way you actually don't need to raise your hands so high and second of all when you don't have to raise your hand so how you're not risking the meatball flying elsewhere so that is my tip number one the second thing is not so much of a tip it's more like a personal alteration of the recipe so sometimes I feel like deep-frying just uses a lot of oil and I don't feel like using that much oil because I don't like reusing my oil after deep-frying things in it and also it just it's a mother extra step that takes quite a while so sometimes I don't do that so sometimes I just put the meatballs...
directly in the Napa pot to cook and yeah so they will come out pale as you can see the pictures the non deep-fried version still tastes good but it just it does taste a little bit more plain so it's a personal preference thing now for
foodenthusiasts I know you're thinking the non deep-fry version is not how lines
headis supposed to be and I agree that is not the traditional way that is just a personal preference thing so if you feel like this dish just you know it's too much work you can skip that step if you're okay with a more plain tasting lines
headand next thing is that so I used black wood year that's why we call it in
Chineseit's actually called fungus in English this is how very appetizing but trust me it's great and it's very healthy so I added chopped fungus in the
headnow traditionally people use chopped water chestnuts and personally I am NOT a huge fan of water chestnut don't ask me why I really don't know but using water chestnut is so is to create this little crunchiness you know here and there when you are taking bites of the
headso instead of that I found that fungus after you cook it it's still crunchy so I like using fungus instead to to recreate the same kind of texture the crunchiness so it's your choice and yeah I think they're equally good except that taste is a little different because you don't taste water chess so the next tip is that as you saw in the video I put a...
chunk of tofu in the ground pork mixture to make that texture so that a ground pork after they're cooked they're not so firm and there are other options that you can use instead of tofu if you're not a fan of tofu so one other option a lot of people along or