How to make braised egg lion head

Does your nine-to-five job make you feel suffocated? After years of overtime work, are you too tired to complain? When you continue to work with an empty stomach, do you yearn for the food stalls on the roadside? Stop, it’s unhygienic to eat on the roadside, you might as well learn to cook it yourself. Now, let me show you how to make braised egg lion head.

1. Wash and peel the lotus root, blanch it and chop it; peel the hard-boiled eggs and coat them with starch.

2.12 Put the minced meat into a bowl, add salt, lotus root, and pepper, and stir clockwise until it becomes sticky.

3.21 Apply oil on your hands, shape the minced meat into meatballs, wrap the egg in the middle, and roll into a ball.

4.1 Wash the choy sum, put it in boiling water with salt, blanch it and take it out

5.2 Heat oil in a pan until it is 80% to 90% hot, fry the meatballs until golden brown, remove from the pan and drain.

6. Leave some oil in the pot, sauté the minced ginger, add the meatballs and broth

7. Add dark soy sauce to adjust the color and bring to a boil over high heat

8. Turn to medium-low heat and scoop the sauce with a spoon and pour it on the meatballs while cooking.

9. Add a few pieces of rock sugar, cover, simmer on low heat for 30 minutes, take out and serve with the choy sum

Food is the most important thing in our lives, so eating healthily is more important. Today I’ll introduce to you the braised egg lion head. The method is easy to learn and the steps are simple. Go to your kitchen and show your skills.