Mother C’s private choice—an improved version of three fresh lion heads specially designed for babies

Overview

Mr. Zheng Bi's poem said: Yangzhou is good, a good feast has three heads, the crab fat paste is rich and the meat is delicious, the silver carp head is stewed in the wok, the taste of heaven is in the world. Yangzhou is good. There are three banquets. There are two jade dots on the plate, fresh and rotten pig heads, and the taste is delicious. Not only is lion head a household name in Yangzhou, but every family has its own secret recipe for delicious lion head. Today I recommend this lion head dish that has been modified by Mother C and is suitable for picky babies. It will make the baby who loves meat happy to eat vegetables and the baby who doesn’t like meat will also fall in love with eating meat.

Tags

• hot dishes
• home cooking
• cornstarch
• egg
• green vegetables
• mushrooms
• oil
• pork front fillet
• sugar
• white radish
• ginger
• millet, green onion
• salt

Ingredients

Steps

1. 1 Wash and chop the meat into puree, mince the mushrooms, mince the onions and ginger and set aside.

   

2. 2 Wash the green vegetables, blanch them, chop them into small pieces and squeeze out the excess water and set aside.

   

3. 3 Add minced onion and ginger, appropriate amount of salt and sugar to the meat paste, add cornstarch and eggs, mix well, and marinate for 15 to 20 minutes.

   

4. 4 After adding the shiitake mushrooms and green vegetables, mix all the ingredients in the same direction.

   

5. 5 Put a little oil in the pot, add the sliced radish and stir-fry for 3 minutes. Add about 1 liter of water and bring to a boil.

   

6. 6 After the water boils, shape the mixed meat into small meatballs and put them into the pot. Simmer over low heat until the radish becomes crispy.