[HD]Easy Chinese Food: Lion's Head (紅燒獅子頭)

Hello guys, today I would like to show you a dish that will conquer the stomach of your other half. Lion's

head

is one of the most popular and common Chinese dishes and if you are a fan of dumplings, this is definitely your dish, so let's get started. First wash the cabbage leaves and cut them about three centimeters apart, then you will reserve them for later, then we will cut some ginger, the ginger will be covered with the cabbage, so I usually use 4 to 5 slices for a whole cabbage. in a bowl and set them aside for later, then take about two dried black mushrooms and soak them in water for about five to ten minutes, they expand a lot so also for this recipe it will be enough, make sure all the mushrooms are moist. the site and we'll need them later, then we'll chop some onions.

I'm using about half a small onion; however, if you don't have honey in that house, you can also use green onions and we have one last thing to do. Chuck that's our mushroom there will be what I call yours they're a little tough so let's cut them up first now we can cut the mushroom and we're ready to start making the

lion

's

head

. The next part is my favorite part. piece of tofu and make a fist and crush it as much as possible. It's really a great way to release some anger if you like to hit.

Just kidding, but it's fun to mash tofu with my bare hand. The function of the tofu is to really make the meatballs tender so you can adjust the proportion of tofu and pork to your liking so when everything is ready now is the time to add the ground pork mix the ground pork and tofu well and now we will add the rest of the ingredients and seasonings. So, in addition to the chopped onions and mushrooms, we will add an egg as a seasoning. I'm using this scream wine to give it more flavor. You can replace it with regular cooking rice wine, or if you don't have Chinese cooking wine, you can use sake. instead then add some soy sauce, white pepper powder, sesame oil and some salt mix well and let's start cooking so first turn on a pot with cooking oil on high heat so first We will fry the ginger slices until the smell of ginger comes out and what.

What I like to do here is start cooking the cabbage stems first, so let's add just the cabbage stems and leave the leaves for later, give it a quick stir and add a little bit of water to create some steam to help to cook the seals. make sure all the stems are coated with a little oil and then I'd like to add a little soy sauce to help speed up the process of transferring flavors to the cabbage, stir it well and lower the heat to medium-low. and we'll love this on low heat, so while the cabbage is cooking we need to fry the meatballs or the line heads, but today I'm going to fry them in a pan over medium-high heat while the oil is heating up, let's make the

lion

heads. so take a spoonful of ground pork mixture, put it in the palm of your other hand, scoop it up with this gunk and throw it back into your palm, repeat this with firm motions to increase the stickiness of the meat and firm up the meatballs when it feels nice and firm, shape it into a bowl and put it in the frying pan, which should be hot by now, so let's make another one.

I shortened the toss because I was worried that you guys would get bored just watching me throw meatballs, but I did about 20 tosses for each meatball and that's what makes the lies good. It seems like a lot of work now, but it's actually very quick to finish and just a few little visual notes to listen to if you're actually frying the meatballs. the colors would be more uniform, the pale sides on mine are really from them getting Lee's contact with the oil, so keep frying them until they are nice and golden brown, then take them out and place them in the pods with the cabbage when they are all covered , cover them with the cabbage leaves, the leaves cover very easily, so if we cooked them from the beginning, they would be very soggy, but yes, cover the lid and let it cook for about 20 minutes or so and that's it.

Enjoy this delicious dish that will definitely make your partner's stomach tickle. Hey guys, it's been a long time since I filmed the last video. This is actually the first cooking video I've made since we got back from the trip, so it's been a long one for me. It's been about a month now so yeah I really hope you like today's recipe on how to make line heads, it's one of the most symbolic Chinese

food

s and I'm pretty sure you can order this dish in many Chinese restaurants and because it is so common that almost every family has a slightly varied recipe for lion's head, there are some tips that I would like to share on how to make lion's head now, first of all, as I mentioned in the video, when you are making the meatball, try not to make it too small because think of this as a giant meatball that you're looking for, so don't make one of those really small ones because it's not actually a lion's head, I probably don't know, I'm hours ahead , so We want a lion, so that's why you want to do it and try it.

My advice is that when you throw the meatball into your palm, when you get close to your palm, do that quick force so that that way you don't need to pick it up. your hands so high and secondly when you don't have to raise your hand, then how do you not risk the meatball flying somewhere else? That's my number one tip. The second thing is not so much advice, it's more of a personal alteration to the recipe, so sometimes I feel like frying just uses a lot of oil and I don't feel like using that much oil because I don't like to reuse my oil after fry things in it and also just It's an extra step for the mom that takes quite a bit of time so sometimes I don't do it so sometimes I just put the meatballs right in the Napa pot to cook and yeah so they come out pale, As you can see in the photos, not deep.

The fried version still tastes good, but it tastes a little simpler, so it's now a personal preference for

food

enthusiasts. I know you're thinking the unfried version isn't what Lines Head is supposed to be like and I agree. That's not the traditional way, it's just a matter of personal preference, so if you fancy this dish, you know it's too much work, you can skip that step if you're okay with a simpler flavor lines head and the next thing is that. I used black wood year, that's why we call it in Chinese, it's actually called fungus in English, so appetizing, but believe me, it's great and very healthy, so I added chopped mushrooms on the lion's head.

Now traditionally people use chopped water chestnuts and personally. I'm NOT a big fan of water chestnuts, don't ask me why I don't really know, but using water chestnuts is to create this little crunch that you know here and there when you bite into the lion's head, so instead of that I found that mushroom after cooking it, it's still crispy so I like to use mushrooms instead to recreate the same kind of texture, the crunchy character, so it's your choice and yes I think they are equally good except the taste it's a little different because don't try water chess so the next tip is that as you saw in the video I put a piece of tofu in the ground pork mixture to give it that texture and that the ground pork after cooked not so firm and There are other options that you can use instead of tofu if you are not a fan of tofu, so another option that many people or the Chinese do is to use white rice, white sticky rice, first of all, it helps the head of the lion. so you know it needs to be bigger and the second, as we mentioned, the same function as tofu is to make the texture not so firm after cooking it now, the third option if you're not a fan of tofu or white rice.

Another thing you can do is use toast, so soak one or two toasts, it's up to you, in milk and then just mash them up and then mix them with ground pork and all these other ingredients that we add have the same effects, so there are my four tips for making lines here today. I really hope you enjoy today's video. Subscribe to my channel for more cooking videos and give me a thumbs up. I'll see you in my next cooking video. Thanks guys.