红烧狮子头
材料
"大白菜 半颗","葱 2根","姜 4片","水 1000cc","酱油 160cc","红糖 1大匙","瘦肉 420g","肥肉 180g","荸荠 6颗","姜末 15g","葱末 15g","鸡蛋 1颗","盐 适量","水 100cc","细砂糖 10g","酱油 15㏄","米酒 15㏄","香油 1大匙"
做法
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1: 先将绞肉剁成泥,放入钢盆中,加入盐搅拌后,将肉拿起往盆中摔,重复数次直到肉有黏性为止
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2: 拌入细砂糖、鸡蛋、荸荠、姜末、葱末、酱油、米酒、香油,拌匀后将100cc的水分2次加入,一面加水一面搅拌至水分被肉吸收
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3: 将肉馅分成数等份,约一个手掌大小
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4: 热锅用中火将狮子头煎至表面成形且略焦黄
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5: 取一炖锅,将葱、姜放入锅底后,放入煎好的狮子头,再来加水、酱油、红糖
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6: 烧滚后,转小火煮约30分钟,加入大白菜,再煮约15分钟,直到大白菜软烂就好囉~
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7: