Steamed Lion Head in its natural color
2024-09-04 14:59:17 1650
The reason why the recipe is named "Natural Steamed Lion Head" is because this lion head is steamed using the natural steaming program of an electric pressure cooker. In the past, when making lion heads, they were usually fried in oil, blanched in water, steamed in a steamer, then braised or juiced. These methods have both advantages and disadvantages. The aroma of deep frying is not very healthy, and chefs have to endure the smoke and fumes. Blanching in water is healthier, but it may lose some flavor. Steaming is better than the first two methods, but it is more time-consuming. Replacing frying in oil, boiling in water, and steaming in a steamer with the natural color of a pressure cooker not only retains all the advantages of the three methods, but also makes up for all the shortcomings. And it is also energy-saving and environmentally friendly, saving time and effort.
Details of ingredients
Technique
Steps to make Steamed Lion Head in its natural color
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1. Boil quail eggs and peel them.![]()
2. Add oil, salt, soy sauce, white sugar, white pepper, cooking wine, and eggs to the pork filling and stir vigorously in one direction. Then add starch, scallions, and ginger and stir.![]()
3. A small portion of well mixed meat filling that is evenly sized.![]()
4. After reunion, press flat and add quail eggs.![]()
5. Wrap quail eggs with meat filling and place them in a pressure cooker after reunion.![]()
6. After packaging them one by one, put them all into the pressure cooker. Place the inner pot into the pressure cooker and cover it with a lid. Turn on the power, select the natural steaming mode, and the pressure cooker will start working.![]()
7. After the program ends, decompress and place the steamed lion head into a dish.![]()
8. Mix broth, salt, soy sauce, white sugar, cooking wine, and starch to make a sauce, and pour it over the lion's head.![]()
9. You can enjoy it now.
