How to make stewed tofu lion head

If you have been away from home for a long time, do you always miss home when it is late at night? Do you miss the delicious food your mother made? The home cooking my mother makes is simple, but it tastes really good. So, in order to relieve your lovesickness, why don’t you try to learn how to do it yourself? Next, I will teach you how to make the dish of braised tofu lion head.

1. Cut the northern tofu into thick slices and steam it in a steamer over high heat for 5 to 8 minutes;

2.121 While steaming tofu, prepare the ingredients: mince the pork, clean the shrimp, remove the sand from the shrimp and mince it; chop the coriander; chop the fungus, peel and chop the water chestnuts; chop the green onion and ginger; wash the green vegetables;

3.212 Crush the steamed tofu and let it cool for later use;

4. Add meat paste and shrimp paste to tofu and stir evenly in the same direction;

5. Add onion, ginger, black fungus, water chestnuts, and chopped coriander, and mix well in the same direction;

6.12 Add the eggs and mix well in the original direction;

7.21 Finally, add dry starch and continue to mix in the original direction until it is firm;

8. Add appropriate amount of chicken soup (or water) to the pot, heat over medium heat to about 40° (put your hand in to try, it should be warm but not hot), then turn to low heat to maintain the temperature;

9. Now prepare a bowl of water, add a little dry starch (not included in the amount), stir well, and stick the starch water on your hands;

10. Grab a ball of tofu filling, roll it into a ball, and toss it back and forth between your hands for 40 to 50 times until the ball is firm and the surface is sticky.

11. Gently put the soup into the pot along the edge. Your hands will inevitably touch the soup at this time, but the temperature of the soup should not be too hot.

12. After everything is done, keep the soup at about 40° and simmer slowly until the meatballs float up one by one. Turn the heat to a slightly higher level to allow the surface of the soup to swirl slightly. Cook for about 5 to 6 minutes and the meatballs will be cooked.

13. Take out the meatballs and put them into a container;

14. Bring the original soup to a boil over high heat (you can finally use high heat now), add salt and pepper to taste, add the vegetables and cook briefly, then turn off the heat;

15. Place the vegetables on top and pour the soup over them;

16. Finally, sprinkle some chopped coriander (not included in the serving).

The method of stewed tofu lion head has been introduced, but everyone’s understanding of it is definitely different, so the taste will inevitably be different. So, go try it and see what it tastes like when you make it yourself.