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Thread: where are my chinese food cooking experts? LionHead meatballs?

  1. #1
    Senior Member
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    where are my chinese food cooking experts? LionHead meatballs?

    our friends visited. they brought me some frozen meatballs. left me some simple directions that left me with a small pot of napa cabbage/meatball soup.
    last night, i made some. big giant balls. almost as big as a tennis ball.

    when i ate one, it snapped me back home..and i've never had one before!!

    i got five frozen ones left. i called the lady for her recipe,and she said her mom buys them from some lady in los angelos and brings them to her in palo alto. oh-o! the supply chain just got really complicated.

    i googled some recipes to start the experiments. i got all sorts of recipes..one had tons of panko bread crumbs..one had pulverized tofu..***? they are all over the place?

    let's discuss..anyone want to pony up, "aah-mah's" secret recipe?


  2. #2
    Senior Member
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    Done right, Lion's Head are incredibly tender and soft.
    The key is to use ridiculous amount of fat in the pork mix...like ground pork belly.
    It's hard to add enough fat to get them as tender as at a good Shanghai restaurant.


  3. #3
    tsuriru's Avatar
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    Quote Originally Posted by parbaked View Post
    Done right, Lion's Head are incredibly tender and soft.
    The key is to use ridiculous amount of fat in the pork mix...like ground pork belly.
    It's hard to add enough fat to get them as tender as at a good Shanghai restaurant.
    I 2nd this. I like to let the pork belly marinade whole for about 90 minutes at room temperature in some ground papaya peels before it is processed . comes out very tender this way.

  4. #4
    Senior Member panda's Avatar
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    Soak pork belly in plum wine overnight.

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