純素~紅燒獅子頭
描述
這是一道純素料理，用豆腐代替絞肉，加入香菇頭、荸薺、豆皮增加口感，柔好的獅子頭相當Q彈，油炸後再燉煮，更好吃。
口味較重的烹友們，在豆腐調味時跟後面燉煮時，都可以依照自己喜歡的鹹淡度增減調味料喔。
如果一次吃的量沒那麼多，可將炸好的丸子冰冰箱保存，分批燉煮。
丸子保存的時間建議在5天內食用完。
食材
步驟
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荸薺拍碎後切成碎末 Water chestnuts crushed and cut into pieces
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香菇梗切成碎末，香菇朵切成片 Cut the shiitake mushroom stems into fine pieces, cut the shiitake mushrooms into slices
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豆皮切成碎末 bean curd cut into pieces
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山藥磨成泥 Grind yam into mud
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板豆腐切小塊後壓碎 Board tofu cut into small pieces and crushed
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壓碎的豆腐放入豆漿袋(或紗布袋)，擠出水份 Put the crushed tofu into a soy milk bag (or gauze bag) and squeeze out the water
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在擠乾水份的豆腐中放入碎荸薺 Put crushed water chestnuts in the squeezed tofu
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放入碎香菇梗 Add chopped mushroom stalks
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放入碎豆皮 Put in crushed bean curd
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放入山藥泥 put in yam paste
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放入太白粉1大匙 Add cornstarch 1 tbsp
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放入中筋麵粉1大匙 Put in 1 tablespoon of all-purpose flour
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放入麵包粉1大匙 Add 1 tbsp of bread flour
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放入鹽1/4小匙 Add 1/4 tsp of salt
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放入五香粉1/4小匙 Add 1/4 tsp of five-spice powder
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放入白胡椒粉1/4小匙 Add 1/4 tsp white pepper powder
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放入糖1/2小匙 Add 1/2 tsp of sugar
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先用筷子將所有材料攪拌均勻 Stir all ingredients with chopsticks
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在用手往順時針方向攪拌，將所有材料攪拌出黏性 Stir in a clockwise direction by hand until all the ingredients are sticky
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將攪拌好的豆腐揉成6個圓團 Knead the stirred tofu into 6 balls
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放入油溫約150-度160度的油中，油炸至金黃色後撈出備用 Put it into the oil with an oil temperature of about 150-160 degrees, deep-fry until golden brown, remove and set aside
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鍋熱後加入1大匙油，將薑片及香菇片放入炒香 After the pan is hot, add 1 tablespoon of oil, add sliced ginger and shiitake mushrooms and sauté until fragrant
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再放入大白菜炒軟 Add Chinese cabbage and fry till soft
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加入1大匙醬油調味 Add 1 tbsp soy sauce to taste
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加入1大匙素蠔油調味 Add 1 tbsp vegetarian oyster sauce to taste
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加入1/2小匙鹽調味 Add 1/2 tsp salt to taste
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加入1/2小匙糖調味 Add 1/2 tsp sugar to taste
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再倒入700cc清水，煮滾 Pour in 700cc of water and bring to a boil
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水滾後放入油炸好的獅子頭燉煮30分鐘 After the water boils, add the fried lion head and simmer for 30 minutes
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30分鐘後加入太白粉水勾芡 After 30 minutes, add cornstarch water to thicken
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略為攪拌後，素~紅燒獅子頭就完成了 After a little stirring, the vegetarian ~ braised lion head is complete
小撇步
詳細烹飪網址：https://youtu.be/1GJIRRwoK30
