GIANT Lion Head Meat Balls 狮子头 shīzitóu TRADITIONAL CHINESE COOKING
Hello! today Ziangs food workshop are here to show you how to cook a traditional Chinese dish at home, this is the best recipe for lion head meatballs known as 狮子头 shīzitóu. There are many lion head meatball recipes out there but we feel this version has far more texture, tenderness and way more flavour. We will show you step by step how to make the mince for the meatballs, how to make them and how to finish them off and create a wonderful Chinese sauce that goes well on noodles and rice. The trick to making these the best meatballs is to make them big, the size of a small orange is perfect. The best Chinese recipes are always the ones that you like the most, cooking is subjective and that is the most important thing when you're cooking.
Most recipe cook the veg with the meatballs in the sauce, but we feel that it over cooks the veg, we simply blanched our pak choi in boiling water for 50 seconds and then placed into ice cold water to stop the cooking. When ready we just drained them and lay them out in the bowl, the hot sauce for the meat balls will warm the veg through.
Here at Ziangs food work shop, mother and son professional Chinese chefs are here to teach you how to cook like a Chinese takeaway or takeout, using real Chinese cooking tips and hints.
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How to make LION'S HEAD MEATBALLS
LIST OF INGREDIENTS BELOW ⬇️⬇️⬇️⬇️
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INGREDIENTS:
1 lb ground pork
2 minced garlic cloves
1 tsp grated ginger
2 sprigs green onions, sliced
2 tsp shaoxing wine, divided
2 tsp soy sauce; divided
1 tsp salt
1/4 tsp ground white pepper
1 tsp sugar
1/2 tbsp cornstarch
1 egg
2 tsp sesame oil, divided
2 tbsp cooking oil
1 Napa cabbage
3 cups chicken broth
2 bundles of soaked vermicelli noodles
Sliced green onions for garnishing.
Earth Kingdom: Lion's Head Meatballs
I wanted to make some dishes themed after the four nations in Avatar the Last Airbender and we're beginning with the Earth Kingdom!
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Ingredients:
1-2 quarts Herbal Chicken Broth
2 lb. ground pork
3 blocks of firm tofu, crushed
5 water chestnuts, finely diced
1/4 small cabbage, finely shredded
1 thumb sized iced of ginger, finely diced
1 tbsp Light soy sauce
3 tsp Dark soy sauce
2 tbsp sake
1 tbsp five spice
Oil for frying
Optional:
Steamed Bok Choy for garnish
Directions
- Mix in your ground pork with the tofu, cabbage, ginger, water, chestnuts, 5 spice, soy sauces and sake, with your hands.
- When fully incorporated, using a paddle firmly pulverize the mixture into a paste
- When the paste is done, coat your hands in cool oil and shape the mixture into large dramatic meatballs.
- When shaped put them into oil at 350ºF and allow the outside to fuse and brown, when browned remove from the oil and allow excess to drain. Continue with the rest of the mixture.
- You’re not cooking the meatballs here, just browning the outer part and sealing up the rest of the meat so it doesn’t fall apart when braising.
- In a separate pot with the broth, braise the meatballs until fully cooked, about 45 minutes on a low simmer.
- When the meatballs are cooked remove some of the broth and heat over a saucepan, add cold water and cornstarch together to make a slurry and then add to the broth in the saucepan to turn it into a sauce and pour over the meatballs.
- Serve on steamed Bok Choy or alone.
How To Make Chinese Style Beef Meatballs - Lion’s Head Meatballs - Marion's Kitchen
How to make beef meatballs Chinese style...just like those steamed dim sum Chinese meatballs.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Lion's Head Meatballs | Easy Chinese Pork Meatballs | 獅子頭
Lion's Head Meatballs are delicious savoury pork meatballs slowly stewed with vegetables until they are tender moist and light.
INGREDIENTS
01. 500 g minced pork
02. 1 egg white
03. 4 spring onion
04. 1 Chinese Leaf
05. 1 tbsp light soy sauce
06. 1 tbsp Shaoxing rice wine
07. 1 tbsp sesame oil
08. 2 tsp sugar
09. 600ml chicken stock
10. 1 tbsp cooking oil
11. 1 tbsp corn flour
12. 1 tsp grated ginger
They are called lion head meatballs because they resemble the stylised guardian lions you can find outside Chinese temples and other buildings.
There are lots of versions of this dish in China but my recipe is one of the easiest. Traditionally, the dish would have been made with half-fat to lean meat. The meatballs are stewed until the fat melts. 50% fat is probably not acceptable today for most home cooks but I would not recommend using meat with less than 20% fat.
Lion's head meatballs are often served during banquets such as for Chinese New Year but they are pretty easy to make at home, if you have time to stew. You can make the meatballs in advance and are ideal as an everyday - family meal, especially if you pair the meatballs with rice or noodles.
For more super easy recipes such as this super easy lion head meatball recipe, please subscribe to Supa Eazi Recipes:
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CHAPTERS
0:00 Introduction
0:34 Ingredients
1:13 Preparation
3:28 Cooking Method
5:34 Serving Suggestion
MUSIC
Awaken - Anno Domini Beats
How to make SWEET & SOUR LION'S HEAD MEATBALLS RECIPE
Everyone loves meatballs except these are steamed rather than pan-fried and they are called Lion's Head Meatballs. They are healthier to eat but still full of flavour (even on their own without a sauce). The meatballs are called 'Lion's Head' because they are bigger than the usual size meatballs and normally eaten with cabbage which resembles the lion's mane. Here, I uses red pepper (for colour) to act as the lion's mane which red also signifies 'danger', incorporated water chestnuts to give them a crunch and make a sweet and sour sauce with it to add an extra dimension of flavour.
Ingredients (for the meatballs):
400g minced pork
120g tinned water chestnuts, chopped finely
11/2 inches ginger, chopped finely
3 stalks of spring onion, sliced (reserved some for garnish)
1 tsp salt
1 tsp sugar
2 Tbsp Shaoxing chinese wine
11/2 Tbsp light soy sauce
Few dashes of ground white pepper
1 tsp corn flour
1 egg
Also need:
1 small onion, quartered
1 red pepper, quartered
1 large tomato, chopped
2 cloves of garlic, chopped finely
1/2 tsp Maggi seasoning or light soy sauce
Salt, season to taste
Oil for cooking
Sauce:
1 tsp sesame oil
4 Tbsp tomato ketchup
1 Tbsp rice wine vinegar
150mls water (or use the juices from steaming meatballs) + 1 tsp corn flour
1 tsp Maggi seasoning (optional- extra flavouring)
#sweetsoursauce #porkmeatballs #meatballs
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