Скачать или смотреть EX M 紅燒獅子頭 BRAISED MEATBALLS

EX M紅燒獅子頭

＊這個紅燒獅子頭食譜加入了少少西式做法 -- 用牛奶浸麵包糠，令肉丸更加鬆軟，並用上 EX M 醬汁，是不是令香味更特別、肉質更加軟滑。。？

材料 ： （4件，份量 2-3人） 
豬絞肉 400g  （肥:瘦 = 3:7）
麵包糠 20g
全脂牛奶 50ml
洋蔥 半個（約 80g）（切碎）
蒜頭 2瓣 （切碎）
馬蹄 1-2 粒 （切碎）
雞蛋    1隻
EX M 醬汁 12ml
糖 1/2 茶匙
小棠菜 6-8棵 （配菜）
蔥花 少許（上碟裝飾用）

煮汁：
薑片 4片
蔥 1 棵
EX M 醬汁 20-30ml
生抽  1/2 湯匙
紹興酒 1 湯匙
蠔油 1/2 湯匙
水 200-300ml
冰糖 15g
粟粉（勾芡用） 10g

做法：
1）所有材料洗淨、洋蔥、蒜頭、馬蹄切碎，薑切片備用。
2）麵包糠加牛奶浸至完全吸收變軟。  
3）豬絞肉、浸軟麵包糠、洋蔥、蒜、馬蹄依次放入大碗，拌勻。
4）加入雞蛋、糖、EX M 醬汁，用筷子或手輕輕攪至稍微起膠。避免過度攪拌或摔打，保持傳統軟稔口感。
5）放入密實袋，輕壓排出空氣封口，放入雪櫃醃最少1至2小時，過夜更入味。
6）醃好後拿出，分成 4 等份（每份約 100g），搓成大肉丸。 
7）鍋中加足夠油，中火加熱，將肉丸半煎炸至四面金黃定型，內裏保持半生，之後會再燜煮至全熟。
8）另一鍋留少許油，爆香薑片與少部份蔥段。  
9）加入 EX M 醬汁、生抽、蠔油、紹興酒，快速炒香。
10）倒入清水，加入其餘蔥段和冰糖，煮滾。
11）放入肉丸，加蓋轉中小火燜 30 分鐘，中途輕輕翻動數次以防黏底。
12）取出肉丸，大火將醬汁收濃；如需掛身效果，可加粟粉水勾芡。
13）滾水加少許鹽，汆燙小棠菜約 1 分鐘，保持翠綠爽脆。  
小棠菜圍邊擺好，肉丸放中間，淋上醬汁。  
可加上蔥花裝飾，上菜享用。

EX M Braised Pork Meatballs in Brown Sauce


*This version of Braised Lion’s Head Meatballs uses a touch of Western technique — soaking breadcrumbs in milk for a softer texture
— and using EX M Sauce, for a distinctive aroma and potentially even more tender, juicy meatballs.

Ingredients: (4 pcs, for 2–3 servings)
Ground pork 400g (fat:lean ratio = 30:70)  
Breadcrumbs   20g
Whole milk   50ml
Onion ½ pcs (approx. 80g), finely chopped  
Garlic 2 cloves, minced  
Water chestnuts 1–2, finely chopped  
Egg 1 pc
EX M Sauce   12ml
Sugar ½ tsp  
Baby bok choy 6–8 stalks (for plating)  
Spring onion for garnish

Braising Sauce:
Ginger   3-4  slices
Spring onion  1 stalk
EX M Sauce   20-30ml
Light soy sauce ½ tbsp
Shaoxing wine   1 tbsp
Oyster sauce ½ tbsp
Water   200-300ml
Rock sugar   15g
Cornstarch   10g (for thickening)

Instructions:
1)Wash and portion all ingredients.  
2)Finely chop onion, garlic, and water chestnuts. Slice ginger.
3)Soak breadcrumbs in milk until fully absorbed and softened.  
4)Combine ground pork, soaked breadcrumbs, onion, garlic, and water chestnuts in a large bowl.
5)Add egg, sugar, and EX M Sauce. Using chopsticks or hands, mix gently until just slightly sticky — avoid over-mixing or slapping to keep the traditional tender texture.  
6)Put the mixture inside a sealed bag and press out the air. Put in fridge and let it marinade for at least 1-2 hours (or overnight for maximum taste).
7)Divide mixture into 4 portions (~100g each) and shape into large meatballs.  
8)Heat enough oil over medium heat; shallow-fry meatballs until golden on all sides with the inside still undercooked — they will be braised to doneness later.  
9)In another pan, keep a little oil and sauté ginger slices with part of the spring onion until fragrant.  
10)Stir in EX M Sauce, light soy sauce, oyster sauce, and Shaoxing wine; cook briefly to release aroma.  
11)Pour in water, then add the remaining spring onion and rock sugar; bring to a boil.  
12)Add meatballs, cover, and simmer over medium-low heat for 30 minutes, turning gently a few times to prevent sticking.  
13)Remove meatballs and increase heat to reduce sauce; thicken with cornstarch slurry if desired.  
14)In another pot, blanch baby bok choy in salted boiling water for about 1 minute until bright green and crisp.  
Arrange bok choy around a serving plate, place meatballs in the center, and spoon the hot sauce over.  
Garnish with chopped spring onion. Enjoy!