扬州狮子头

做法

1. 1手工切猪肉：先切细条，再横切成粗粒状（勿剁成泥）。放入碗中，加姜末、生抽、绍酒、白胡椒粉和盐。

   手切是关键

   🔍 看状态 8–10 分钟 · 8–10 minutes

   状态：肉粒分明，轻压可聚，不黏腻成糊Meat should look grainy, not pasty; small clumps hold together when pressed lightly

   判断标准：筷子拨动时颗粒分明、不结块Grains separate cleanly when stirred with chopsticks

2. 2双手沾凉水，顺一个方向轻搅2分钟至微黏。盖保鲜膜冷藏15分钟。

   单向搅打，水手防粘

   🔍 看状态 搅拌2分钟 + 冷藏15分钟 · 2 minutes mixing + 15 minutes chilling

   状态：表面微润不渗水，勺起成团不散Surface looks moist but not wet; mixture holds shape when scooped

   判断标准：轻拍表面略有回弹Mixture springs back slightly when tapped

3. 3取150克肉馅，轻团成球，底部略压平。每颗置于一张对折的大白菜叶上，摆入耐热盘中。

   肉丸要松软，勿紧实

   🔍 看状态 3–4 分钟 · 3–4 minutes

   状态：丸子浑圆，表面微凹松软，非光滑紧实Balls are round with soft, dimpled surfaces—not smooth or tight

   判断标准：菜叶承重微卷，不破裂Leaves curl slightly under weight without tearing

4. 4沿盘边缓缓注入500毫升近沸热水（勿冲淋肉丸），盖严锅盖或锡纸。

   水不没过，只围浸

   🔍 看状态 注水后即刻 · immediately after pouring

   状态：水面至肉丸中部，水面平静无泡Water reaches halfway up meatballs; surface is still

   判断标准：盖严无蒸汽逸出No steam escapes from edges of cover

5. 5中低温隔水蒸50分钟，中途勿揭盖。蒸好后用漏勺轻托出肉丸，连同菜叶与汤汁一同盛盘。

   全程密闭慢蒸

   🔍 看状态 中小火 50 分钟 · 50 minutes

   状态：汤色清亮微黄；肉丸饱满，轻晃微颤Broth is clear pale amber; meatballs are plump and jiggle softly when shaken

   判断标准：蒸汽匀缓排出，无剧烈沸腾声Steam vents steadily but quietly—no vigorous bubbling