Lion's Head & Crab Meatballs?!
A few months ago, I ate this fried meatballs at a friend's place. The inside was super soft and delicious, but the reason why it was so soft is because it was HALF RAW.
The next few videos are all taken on the same day, and all three of us got diarrhea the next day, but we didn't know what it's from. If we knew that we were gonna get a stomachache, we would've eaten ten of those half-cooked, delicious suckers (ironically, none of us got diarrhea after actually eating the half-cooked, deep fried meatballs).
《剑屏宅家记 》淮扬菜 螃蟹腿酿狮子头Meat ball stuffedcarb legs一嫩二弹三香
今天跟大家一起学做淮扬菜,我自己改良的,螃蟹腿酿狮子头,为什么用酿字,而不是红烧狮子头,看了我后面的制作过程,把螃蟹的鲜与猪肉的香揉和在一起,并且锁在肉圆里面,我想你会赞成我的说法。
主料:
猪肉 400g pork
螃蟹腿肉200g Crab leg meat
青菜100g greens
配料:
生姜15g ginger
葱20g green onion
盐8g salt
油100g oil
料酒30g cooking wine
Reinventing Classics - Martin Yan's China (Episode 8)
Martin tours New York's Chinatown with the help of his old friend Henry Chung The Mayor of Chinatown and learns about the history of Chop Suey from Professor Jack Tchen of New York University. Then it's off to Ping's Restaurant for a soup that doesn't need a pot. This episode's recipes include: Country Style Black Bean Spare Ribs and Eight Treasures Melon Bowl Soup.
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In Martin Yan's China, Chef Yan devotes half of the show to exploring China and everything it has to offer and the other half to the kitchen. Chef Yan visits Beijing, the home of Mandarin cuisine; Chongqing, home of Sichuan cuisine; Guangzhou, home of Cantonese cuisine; Shanghai, Xian and many more.
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Join us Live 24/7 on our on-going broadcast at:
#Food #Cooking #ChineseFood
Woo Can Cook | Braised “Lion's Head” Meatballs (Shizitou)
Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.
This is a recipe for a Shanghainese meatball dish called Lion's Head meatball or shi zitou which I grew up eating as a kid a lot from a restaurant in the SF Richmond district called Dragon House. My dad and I have gone back and forth about the use of corn starch vs. panko in this dish. I ended up settling on panko cause I think it makes for a more tender meatball, but my dad swears by corn starch. Hope you give it a try!
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INGREDIENTS (meatballs, yields 8)
- 4 cloves garlic, crushed and minced
- 4 tbsp ginger, minced
- 1 lb ground pork
- 1 egg
- 4 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp Chinese five spice powder
- 1 tsp white pepper
- 1/2 cup panko breadcrumb
- 1/4 cup water chestnuts, minced
INGREDIENTS (braising sauce)
- 4 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp shaoxing wine
- 2 tbsp oyster sauce
- 2 tbsp sweet chili sauce
- 3 tbsp lao gan ma (spicy chili crisp)
INGREDIENTS
- 8 oz baby bok choy
- 4 cloves garlic
- 4 tbsp ginger
- 2 tbsp corn starch
- water
- vegetable oil
- kosher salt
PREP
- COMBINE all meatball ingredients
- FORM meatballs into eight 2 oz meatballs, set aside
- COMBINE all braising sauce ingredients, set aside
- SLICE baby bok choy in half, set aside
- CRUSH AND MINCE garlic, set aside
- PEEL AND FINE MINCE ginger, set aside
- COMBINE corn starch with equal parts water and mix until dissolved. Set aside
ON THE STOVE
- HEAT a wok as hot as possible, then add 6 tbsp vegetable oil to the wok and long yao
- ADD meatballs to the wok 4 at a time and sear for 3 minutes, then rotate until all sides are seared
- REMOVE meatballs and wipe wok down
- ADD 4 tbsp vegetable oil to the wok, and long yao
- ADD garlic and ginger and saute until fragrant, about 10-15 seconds
- ADD bok choy to the wok and toss for 1-2 minutes until tender
- ADD meatballs back to the wok, followed by the braising sauce and corn starch slurry
- BRAISE for 2-3 minutes, then season with kosher salt to taste
- SERVE over rice
Woo Can Cook (live) | Braised Lion's Head Meatballs (Shizitou), AMA!
hi there hello everyone! Tonight we're making a Shanghainese dish called Lion's Head Meatballs. This was one of my favorites when I was a kid, which are Chinese meatballs braised in an oyster sauce base, and sauteed with veggies.
Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.
We're here live every Monday, Tuesday and Thursday at 6:30PM PST, with new recipes every Friday. See ya soon!
Bookmark the recipe here:
And pick up the ingredients below if you want to follow along and cook dinner with me!
INGREDIENTS (meatballs, yields 8)
- 4 cloves garlic, crushed and minced
- 4 tbsp ginger, minced
- 1 lb ground pork
- 1 egg
- 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
- 1 tbsp sesame oil
- 1 tsp Chinese five spice powder
- 1 tsp white pepper
- 1/2 cup panko breadcrumb
- 1/4 cup water chestnuts, minced
INGREDIENTS (braising sauce)
- 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
- 1 tbsp sesame oil
- 2 tbsp shaoxing wine
- 2 tbsp oyster sauce
- 2 tbsp sweet chili sauce
- 3 tbsp lao gan ma (spicy chili crisp)
INGREDIENTS
- 8 oz baby bok choy
- 4 cloves garlic
- 4 tbsp ginger
- 2 tbsp corn starch
- water
- vegetable oil
- kosher salt
Easy Authentic Soup Dumplings (Xiaolongbao)
Making soup dumplings at home is the greatest thing you'll ever do in your home kitchen.
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Full Recipe:
Ingredients Needed:
Pork Version:
- 3/4 lb (454g) pork skin
- 1.5 lbs (680g) pork neck bones
- 1/2 lb (226g) pork Boston Butt (browned)
- 2-3 green onion, sliced into 1 inch pieces
- 1 inch knob Ginger sliced
- 5 cups (1.1kg) water
- salt to taste
Chicken Version:
- 3 lbs (1.36kg) chicken back and necks
- 1 inch Knob Ginger sliced
- 2 green onions, cut into pieces
- 1/2 cup (236g) water
Dumpling Dough:
- 1 1/4 cup or 170g all purpose flour
- 3 1/2 tablespoons 50g hot water
- 3 tablespoons 40g room temperature water
Pork Filling:
- 1 lb (450g) high fat ground pork
- 1.5 tablespoons (22g) shaoxing wine
- 2 tablespoon (30g) soy sauce
- pinch ground white pepper
- 1/2 teaspoon (2g) sugar
- 1/2 teaspoon (2g) salt
- 3 green onion, very finely minced
- 1/2 teaspoon (3g) sesame oil
- 1 cup (235g) broth gel, diced into 1/2 inch pieces
Dipping Sauce:
- 2 tablespoons (17g) spicy chili crisp
- 1/3 cup (88g) black vinegar
- 2 inch knob Ginger, julienned