Скачать или смотреть 【素食年菜特辑 CNY Vege Special EP 02】- 素红烧狮子头 Vegan Lion's Head Stew - 豆腐版狮子头，超下饭年菜，又饱又满足！

【素红烧狮子头 Vegan Lion's Head Stew】8 人份

材料：
马蹄/荸荠 10 粒
红萝卜 3 条
杏鲍菇 1 包（我这里用的有 3 条）
板豆腐/豆干 2 盒
黄芽白 1 颗 （我家小妹比较爱吃卤菜，所以我多放）

调料：
五香粉 5 汤匙
盐
面粉 10 汤匙
玉米淀粉 5 汤匙

做法：
1）先把马蹄/荸荠削皮切碎
2）2 条红萝卜削皮切碎，1 条红萝卜切片或切块（和菜一起焖煮）
3）杏鲍菇切碎
4）板豆腐/豆干捏碎，加入马蹄/荸荠，红萝卜碎和杏鲍菇拌匀
5）加入 5 汤匙五香粉，放 2 汤匙盐，10 汤匙面粉和 5 汤匙玉米淀粉 （影片中分量比较少，因为我分几次来捏，喜欢五香粉的朋友可以多放）
6）把所有材料搅匀 （这时候你的豆腐会稍微比较干，不会粘手）
7）把豆腐团搓成圆形，不断拍打让空气出来，这样就会比较结实。当拍打上 10 多次，这时候你的狮子头应该是不会粘手也不怎么变形了，如果不够结实，可以加多一点面粉和玉米淀粉。
8）开锅把狮子头炸成金黄色捞起备用。
9）开锅把油烧热（这里我用的是砂锅，我觉得砂锅热温搅匀不会粘锅，卤起美食来也很好吃，但如果没有砂锅的朋友可以用普通锅具喔！）
10）放入姜片爆香，爆香之后可以加入香菇和红萝卜翻炒。直到香菇味出来之后可以先放入黄芽白梗，然后进行第一轮调味。
11）加入 2 汤匙酱青，一汤匙半的耗油，加水让它翻滚。（酱汁必须调到稍微有一点咸才会比较好吃）
12）沸腾之后加入狮子头和黄芽白让它慢慢卤。进行第二次调味，如果不够咸，可以加点盐。
13）等到菜都入味之后用玉米淀粉将汁变浓稠，就可以上菜啦！

【Vegan Lion's Head Stew】8 head count

Ingredients：
10 Water chestnut
3 Carrot
1 pack of drumstick mushroom
2 box Japanese Pressed Tofu
1 Chinese cabbage

Seasoning:
5 tbsp Five Spices Powder
Salt
10 tbsp flour
5 tbsp cornstarch

Direction:
1) Peel and chop the water chestnut into pieces
2) Peeled and chopped 1 carrot into pieces and sliced 1 carrot
3) Chopped Drumstick mushrooms into pieces
4) Crushed tofu/dried tofu, add water chestnut, chopped carrot and drumstick mushroom and mix well
5) Add 5 tablespoons of five-spice powder, put 2 tablespoons of salt, 10 tablespoons of flour and 5 tablespoons of cornstarch (the amount in the video is relatively small, because I split it several times, friends who like five-spice powder can add more)
6) Stir all the ingredients well (this time your tofu will be a little bit drier and won’t stick to your hands)
7) Roll the tofu ball into a round shape and keep tapping to let the air out, so it will be firmer. When slapped for more than 10 times, your lion head should not stick to your hands or become deformed. If it is not strong enough, you can add a little more flour and cornstarch.
8) Boil the lion's head and fry the lion head into golden yellow, pick up and set aside.
9) Heat up the oil in a pot (I use a casserole here. I think the casserole will not stick to the pot when it is heated and heated. It is also delicious when marinated, but if you don’t have a casserole, you can use ordinary pots!)
10) Add ginger slices and sauté. After sautéing, add mushrooms and carrots and stir fry. After the mushroom smell comes out, you can put in the yellow buds and white stems first, and then the first round of seasoning.
11) Add 2 tablespoons of soy green, a tablespoon and a half consume oil, add water and let it roll. (The sauce must be adjusted to be slightly salty to taste better)
12) After boiling, add Vegan Lion's Head and Chinese Cabbage to let it marinate slowly. Season for the second time. If it is not salty enough, add some salt.
13) After the dishes are delicious, use cornstarch to thicken the juice, and you can serve it!

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