Lion’s Head Seitan Meatballs
Steps Cook Recipes Lion’s Head Seitan Meatballs using 11 ingredients and 3 steps
Lion’s Head Seitan Meatballs - Lion's Head Meatballs (狮子头 - shīzitóu) are large pork meatballs that are steamed/braised and served with vegetables. Their name derives from their shape, which resembles the head of a Chinese guardian lion, or foo dog. It is traditionally cooked in a sand clay pot. To serve Lion's head meatballs, serve each. Chinese pork meatballs are also called lion's head (狮子头, shi zi tou). - When you've got a ardour for cooking and also you spend lots of time in your kitchen, then most likely you've gotten a considerable quantity of recipes available. Some cooks have an orderly group system and some do not. If you end up usually shuffling through mounds of recipes and never discovering what you are on the lookout for, then you need to do some organizing.
This dish is a staple food for my family, because it's quite easy to cook in big batches and is so comforting to enjoy any time.
Lion's head meatballs (Adam Liaw)Source: Adam Liaw.
You can cook Lion’s Head Seitan Meatballs using 11 ingredients and 3 steps. Here is how you cook it.
Ingredients make Lion’s Head Seitan Meatballs
- Prepare Seitan meatballs.
- It's 2 tbsp finely chopped ginger.
- It's 2 garlic cloves, finely grated.
- Prepare 1/4 cup finely chopped coriander, plus extra to serve.
- Prepare Spring onion, shredded for garnish.
- It's Sauce :.
- It's 50 ml water.
- Prepare 1 tsp mushroom bouillon.
- Prepare 2 tbsp soy sauce.
- Prepare 2 tbsp Chinese shaoxing cooking wine.
- You need 1 tsp sugar.
Lion’s Head Seitan Meatballs step by step
- Mixed well together the sauce ingredients then adding chopped ginger, garlic and coriander..
- Place the seitan meatballs onto a plate that will fit inside a large deep-sided pan with a lid. Pour the sauce over it..
- Cover with a lid and steam for 10 minutes. Garnish with extra coriander leaves and spring onion and serve.
Lion’s Head Seitan Meatballs - WHY WE LOVE IT: These meatballs are just plain delicious, but they have two things in particular working to make them super tender: three eggs instead of two, and undergoing a quick steam on bok choy at the end of cooking. 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. For the meatballs, place all of the meatball ingredients into a large bowl and stir to combine. With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining meatball mixture. I cooked my Lion's head and mine look much better than yours. Thank you and good luck