I love how varied meatball recipes are around the globe, and yet something about a ball of meat-mush is so ubiquitous and delicious no matter the style
I suppose it's because almost all cultures eat meat, but any animal larger than a chicken will have tough parts that you don't want to waste, and "just absolutely annihilate it with a sharp thing" is a great way to make it not tough
my grandma makes a white version of this, using salt, homemade broth, white pepper, less meat and far less cook time. to make it soft and tender (and probably cheaper) she uses tofu and long white cabbage in the meat which results in a soft, tender and slightly sweet meatball even with a short cook time. still very very delicious.
Thank you SO MUCH! This is the first time I've encountered a recipe for shizitou. Only ever eaten it in the PRC, where I quickly learned to love it. I suspect that chop suey, moo goo gai pan, pork fried rice and General Tso's chicken have a wider appeal in the U.S. than this dish; here's hoping that this video will inspire Americans to branch out a bit. Trust me; it tastes great. It may not receive approval as a "heart healthy" dish, but who cares? As a wise old man once told me, "You gotta add life to your years instead of years to your life."
Well, ya know, all about portion size :) Usually it's one meatball per person so... they'll clock in at around 450 calories? Then have some veg/fish/tofu with white rice. Good, complete meal that'll be less than 1000 calories.
When i was in China on a job, we were always going to this cheap buffet for lunch and i think i ate a meatball or two every day on that trip. Those meatballs were chewy and dense, i assume they were some sort of pre prepared possibly frozen cheap mass produced thing. Definitely couldn't break them apart with chopsticks. When i got home from that trip i tried to make them. Looked up a recipe (that seems to be not really similar to yours). It had minced water chestnut and minced ginger IN the meatballs. But they were seared in a pan first, then braised. They came out really soft and fluffy, but way too weak. They pretty much fell apart. On my next trip to Jinan, i stumbled upon a little mom and pop shop that had what seemed to be similar to the recipe i used. Super soft and fluffy, but theirs weren't falling apart like mine. I guess that's where the one directional stirring helps. I've been wanting to make them again, i'll definitely try this recipe. I think your broth is a bit more substantial as well.
So I have a sneaking suspicion that no one actually goes into the description for the written recipe lol... I understand, I usually don't read description boxes either. Written recipe over here on Reddit: www.reddit.com/r/Cooking/comments/7se29t/recipe_shizitou_lions_head_braised_meatballs_%E7%8B%AE%E5%AD%90%E5%A4%B4/
Made this today, its 23.53 here in Germany :) Turned out delicious, nur my meat was nearly white and the broth was quite clear, because I dont have dark soy Sauce :/ So I made some stir-fried veggies to it and ate it like a soup with rice ^^ My girlfriend loved it and we both agreed that the texture of the meatball is defenetly....different :D
I just did it, the family polished the bowl all eaten, broth nice, meatballs tender, the napa cabbage soaked up the flavors. Thanks for this delicious recipe. Could never make the meatballs tender in the past, now finally nailed it😂❤
As a Pork Addict, I can't wait to try this.... Chinese pork dishes are THE BEST!! I only have off-the-shelf minced pork from the supermarket, but I also have a secret weapon... a few big chunks of fat trimmed from a bone-in pork rack that I butchered into individual chops and then froze for future use. Hopefully dicing up the fat and chopping/mixing it through the ground pork will provide a good texture to the dish. I'm looking forward to staring longingly at them as they slowly braise... thanks Steph and Chris!
I have made this a couple times in a slow cooker. Prep in morning, set up a timer for the slow cooker to come on 4 hours before I get home from work. The meatballs held up fine sitting all day in the prepped braising liquid, just have to make sure the liquid is cold before you put the meatballs in to keep it safe. My kitchen is usually cold enough not to worry about ambient temperature but on hot summer days I have chucked some ice cubes into the liquid before leaving to be sure. Would recommend. This is too tasty to be a weekend only thing.
I'm not telling you what to do, but that is a recipe for food poisoning. Sitting for a long time at 41f and up to 135f is prime bacterial growth territory. You may not have gotten sick yet but it is going to happen at some point. In the US they will shut a restaurant down for this.
It's interesting to me how much the da (sic) step looks like similar methods for hand-developing enriched bread doughs. Am mixing some brioche today while watching this and it was startling to me!
I tried tossing the blanched meatballs into a crockpot on high for the 4 hours and it worked out perfectly! Now I don't have to worry about the house burning down if I leave the house with the stove on.
I made it and it was fantastic. The method I used was with a food processor. The stock braise was great and you definitely want rice for all the sauce.
This is interesting,i saw many recipes where they suggest some kind of crunchy vegetable to give variety since the meatball is so soft but this recipe doesn't have that
I just had this in a Yangshuo restaurant. The texture was butter smooth and so delicious. Now I know what it's supposed to be and taste like. It was without water chestnuts.
Oh nice, you in China now? Feel free to drop by Shenzhen if you're in the neighborhood! And yeah, to me at least, the Huaiyang style Lion's head meatball is a... very specific thing :)
Chinese Cooking Demystified hey Thanks for the invite. Back home now. I found I like southern style more than northern . I had the most amazing egg fried rice in Shanghai, and this was at a dim sum Shanghai place. That was very high end.
Chinese Cooking Demystified a it was I the French concession in a mall. On the second floor. I was part of a tour group and forgot to take a pic of the restaurant name.
Chinese Cooking Demystified . I think the method is standard with no soy sauce . Salt and broth. Their was 4 shrimp butterflied and velveted in texture. I tried to recreate it. Need really fresh eggs. Stock use was a mix of shrimp shells boiled with ginger and marinated with xiaoxing wine. White pepper. Rice used was round grain fresh cooked. Chicken stock. For finish. High heat and plenty of oil. The rice was blazingly white. The eggs were marigolds yellow and had an exceedingly eggy flavor. Just delicious. I'm kicking myself for not making a note of that restaurant name.
I got a problem with the Liajiu in the way that my asian store doesnt sell it . the just have sake for drinking, which is qute pricy and cooking, which comes in 2 liter bottles. the problem ist, that i dont use it enough to make it worth. but i cook with european wines like red or whitewine, can i substitude Liajiu with something ?
Liaojiu wine is a twist product from Shaoxing wine. So I do suggest you to go your local Asian Market or Chinese store to buy Shaoxing wine. I always use Shaoxing wine (sort of rice wine actually) to do Chinese cooking, which is much better than Liaojiu wine, Liaojiu wine sometime contains too much those artificial flavour. So just use Shaoxing wine (marinate meat, fish, shrimp and add them into some stir-fry dish as well).
We actually use Cantonese rice wine. But figure that may be a bit too "Cantonese" when it comes to other regional cuisines. And here in Shenzhen, Shaoxing wine is not everywhere. It's always liaojiu...
Sure, definitely! Also, re the other Jianbing comment: Cool, subbing out the mung bean flour for this streetfood version's fine as long as it worked! Some people on the street just use flour and cornmeal. We just found that including the mungbean flour made the thing *way* easier to spread/form. It think using banh xeo flour and cornstarch'd prolly make the texture a bit crispier, but I don't think that'd necessarily be a bad thing!
Random question... What size pot are you using? I have aluminum saucepans like that I like using, but I can never find them larger than 1.5-2 qt, I wasn't even sure they made them until I saw this video.
So that one wasn't crazy big or anything, it's 20cm diameter. The blanching pot is about the same size (we really like that pot, it's a Japanese style saucepan called 'yukihira')
Chinese Cooking Demystified yeah exactly that Japanese pot you used for blanching, I have smaller versions of those and love them. Thanks for your reply.
Haha really more Steph than me it it makes you feel better :) I'm the researcher/cook for about... 1 out of every 4 videos ish? It's undeniable that for myself as a non-native speaker deep dives looking into/testing these take way longer for me to do than her. Plus, I've learned a ton from Steph and her family. We do really push for a nice quality result, so I do like to think we've better than a lot of the stuff that's out there in Chinese... but in the end we're not chefs and the very best Chinese-language sources definitely have us beat :)
Yes i like the the recipe clearly written in the description box, easy reference, i just take a screen shot and i always have it handy. What’s the big deal anyway. Its a cooking show please leave the recipe in the description box. Love your Videos.... Thanks
Yeah so the written recipe I always do is quite in depth, couldn't fit in the description box - they're 2000-4000 words. If you haven't checked them out, this is what the written recipe's like: www.reddit.com/r/Cooking/comments/7se29t/recipe_shizitou_lions_head_braised_meatballs_%E7%8B%AE%E5%AD%90%E5%A4%B4/ For a while I was also making a recipe card in picture form (figured it'd be easy to save to phone for reference), but stopped b/c I wasn't sure if anyone used them. A dude over on reddit said he missed them, so I think I'll start making them again. It's something like this, It'll get linked in the description box: i.imgur.com/FKlYVGt.png
Chinese Cooking Demystified .....Yes it is very detailed for sure. All i am asking for is the “Ingredient list only” Not the photo and description.....
Haha alright... fine :) You're I think the third person that's asked for something like that, so I'll try to figure something out. When we first started this most of our viewers came from reddit via the recipe post, so I guess it was less of a variable. I always felt the 'description box recipes' on RUclips were lacking, so I figured copying the Food Wishes/Chef John approach of an outside link wouldn't be a big deal. If something in the description box is what y'all want though I guess I shouldn't be obstinate ;)
Chinese Cooking Demystified Actually really good. I have two big chinese supermarkets (that i know of) that i go to regularly. Whatever i cant find there i ususally find at my korean or japanese supermarket :-) the only ingredient i can think of right now that i was never able to find was the red miso from your char siu video. But other than that i was able to recreate many of your recipes. I like the ‚challenge‘ of tracking down a new , unknown ingredient you guys teach us about. :-D
Another nice addition to meatballs is tofu or a soft cheese (like Boursin). Maybe not traditional Chinese cooking, but also, who cares, it's delicious.
Best cooking channel on youtube. I was just thinking of you. Consistency is key. You're quarter the way to 100K! Keep it up. Like stirring meatballs, "one direction only"!
Haha yeah, the very best quality chenpi (tangerine peel) from Xinhui is grown basically solely for the peel. There's an old joke that people stealing a farmer's fruit in Xinhui only steal the peel and leave the rest of the fruit on the tree (it's, uh... funnier in Cantonese). And thanks for the kind words! If we ever get to that sort of reach, we might even be able to make a living from these recipes :)
"鸡汁" or alternatively "浓缩瑶柱汁" like we used here. It's basically stock that's been heavily reduced and bottled - they're generally much better quality (and keep longer) than store-bought box stock. Obviously, a good quality homemade stock in the place of this water+concentrate mixture would be better if you have any on hand.
Now there's a topic I'd like to find out more about. Dried seafoods. Scallops. Sea cucumbers etc. Can one dry one's own? Where I live, near a fish market, there are a lot of scallops going cheap at the end of each day. Can one dry one's own scallops on one's own rooftop?
I remember eating this first at Zhen Gong Fu during my years in Shenzhen and now I see this video! I would love to see a Q&A video to get to know more about the people behind this channel.
I do like to look in the description box if I miss something. I don't like to flip from one place tto another.. Regardless these meatballs are gorgeous! I've never seen fresh pork fat by it self in a Chinese market. Any suggestions what I might use from an American butcher shop what cut I could ask for? Thanks! Love the scallion water trick too.
Yeah I get that, the written recipes are just WAY too long to toss in the info box though :) The cut we used was the picnic shoulder, which at least in China has a sizable layer of fat on it - i.e. something that looks like this: www.foodsubs.com/Photos/porkshouldarmpicnic.jpg. When we go to the butcher over here we just ask them to give us some meat from that cut at a ratio of 60% lean and 40% fat. As long as you're at that ratio, you could play around with belly, the boston butt, the ribs or a combination!
I ask my local butcher. Get to know your local butcher. If you're vegan, she/he can source cheap produce such as milk, eggs, tofu, etc., and could point your way towards saving money on e.g. avocados, when they're in season.
FYI_i HAVE SEARCHED HIGH AND LOW FOR THIS MARVELLOUS RECIPE. NOTHING IS EVER TOO MUCH TROUBLE FOR PERFECTION! AND, I, FOR ONE, DO INDEED READ THE COMMENTS, HENCE MY FINALLY--AFTER HAVING FOUND IT TODAY--MY WEEK-LONG SEARCH FOR THE WRITTEN RECIPE, YOUR RECIPES ARE PERFECT AND PRECISE, AND WORTH SEARCHING OUT!
There are variants that use beef, but you might need to play around with it a bit. Pork's traditional - we ourselves have never made it using beef. Try using a tougher cut like brisket for it's binding power, and make sure to add enough fat! If you do so, let us know how it goes - sorry we couldn't be more help here.
1/2 and 1/2 VERY lean beef AND fatty pork is my favorite. With ONLY beef, you need lean beef and pork fat. I tried lean beef with chicken fat [Kosher?] not bad...just different.
So lion's head meatball would be a great dish to serve on Chinese new year as they are pretty impressive looking. And people often do serve this on their new year family gathering dinner too! As for what we eat, it's a very regional thing. An exhausted list of new year dishes around China would be quite difficult to compile, lol.
So just remember that it's a LOT more tender than basically... any other meatball (whether Western or Chinese). The first time I ever had this dish I actually wasn't too crazy about it because it kinda clashed with what my expectation of a 'meatball' was. Once you get your expectations straight though, it's undeniably an awesome dish.
Huh, for some reason when I logged into my personal youtube account I couldn't see it either. Weird. I'll do both a description and a pinned comment next time. www.reddit.com/r/Cooking/comments/7se29t/recipe_shizitou_lions_head_braised_meatballs_%E7%8B%AE%E5%AD%90%E5%A4%B4/
I love how varied meatball recipes are around the globe, and yet something about a ball of meat-mush is so ubiquitous and delicious no matter the style
I suppose it's because almost all cultures eat meat, but any animal larger than a chicken will have tough parts that you don't want to waste, and "just absolutely annihilate it with a sharp thing" is a great way to make it not tough
No matter what culture you come from, we can all relate on longingly staring at your soon-to-be-delicious food
I would love my wife to longingly stare at my meatballs...
@@tatoruso um... yeah im scared😂
my grandma makes a white version of this, using salt, homemade broth, white pepper, less meat and far less cook time. to make it soft and tender (and probably cheaper) she uses tofu and long white cabbage in the meat which results in a soft, tender and slightly sweet meatball even with a short cook time. still very very delicious.
you guys are the best, loveliest most educational and informatice people on the internet
Thank you SO MUCH! This is the first time I've encountered a recipe for shizitou. Only ever eaten it in the PRC, where I quickly learned to love it. I suspect that chop suey, moo goo gai pan, pork fried rice and General Tso's chicken have a wider appeal in the U.S. than this dish; here's hoping that this video will inspire Americans to branch out a bit. Trust me; it tastes great. It may not receive approval as a "heart healthy" dish, but who cares? As a wise old man once told me, "You gotta add life to your years instead of years to your life."
Well, ya know, all about portion size :) Usually it's one meatball per person so... they'll clock in at around 450 calories? Then have some veg/fish/tofu with white rice. Good, complete meal that'll be less than 1000 calories.
When i was in China on a job, we were always going to this cheap buffet for lunch and i think i ate a meatball or two every day on that trip. Those meatballs were chewy and dense, i assume they were some sort of pre prepared possibly frozen cheap mass produced thing. Definitely couldn't break them apart with chopsticks.
When i got home from that trip i tried to make them. Looked up a recipe (that seems to be not really similar to yours). It had minced water chestnut and minced ginger IN the meatballs. But they were seared in a pan first, then braised. They came out really soft and fluffy, but way too weak. They pretty much fell apart.
On my next trip to Jinan, i stumbled upon a little mom and pop shop that had what seemed to be similar to the recipe i used. Super soft and fluffy, but theirs weren't falling apart like mine. I guess that's where the one directional stirring helps.
I've been wanting to make them again, i'll definitely try this recipe. I think your broth is a bit more substantial as well.
So I have a sneaking suspicion that no one actually goes into the description for the written recipe lol... I understand, I usually don't read description boxes either.
Written recipe over here on Reddit: www.reddit.com/r/Cooking/comments/7se29t/recipe_shizitou_lions_head_braised_meatballs_%E7%8B%AE%E5%AD%90%E5%A4%B4/
i read your description box all the time, and i read about your about us aswell
when is the newest videos come out ? are you uploading every 1 week ?
Yep, next one's up in ~6 hours :)
I definitely look when I need to. Keep it up.
funny coz i ALWAYS open the description box when i watch cooking video to search for the recipe ;-)
Made this today, its 23.53 here in Germany :)
Turned out delicious, nur my meat was nearly white and the broth was quite clear, because I dont have dark soy Sauce :/
So I made some stir-fried veggies to it and ate it like a soup with rice ^^
My girlfriend loved it and we both agreed that the texture of the meatball is defenetly....different :D
Awesome. I'm curious, how do you guys think about the texture?
Stephanie Li to us it was very soft indeed like you said. The fat rendered nicely and the lean was a bit spongy because it soaked so much water :D
You learned the key to Chinese cooking. Meat should melt in your mouth, and vegetables should be crunchy.
Love the video. The explanations for why you dot the meat or stir one direction are really interesting. Keep it up!
I just did it, the family polished the bowl all eaten, broth nice, meatballs tender, the napa cabbage soaked up the flavors. Thanks for this delicious recipe. Could never make the meatballs tender in the past, now finally nailed it😂❤
Thanks for not assuming my blender
As a Pork Addict, I can't wait to try this.... Chinese pork dishes are THE BEST!! I only have off-the-shelf minced pork from the supermarket, but I also have a secret weapon...
a few big chunks of fat trimmed from a bone-in pork rack that I butchered into individual chops and then froze for future use.
Hopefully dicing up the fat and chopping/mixing it through the ground pork will provide a good texture to the dish.
I'm looking forward to staring longingly at them as they slowly braise... thanks Steph and Chris!
Thank you for such consistently amazing content!
Cheers, glad you're enjoying the recipes!
So detailed - love recipe and your presentation. Subscribed to your channel.
Sweet baby Jesus!!! That looks AMAZING!
I have made this a couple times in a slow cooker. Prep in morning, set up a timer for the slow cooker to come on 4 hours before I get home from work. The meatballs held up fine sitting all day in the prepped braising liquid, just have to make sure the liquid is cold before you put the meatballs in to keep it safe. My kitchen is usually cold enough not to worry about ambient temperature but on hot summer days I have chucked some ice cubes into the liquid before leaving to be sure.
Would recommend. This is too tasty to be a weekend only thing.
I'm not telling you what to do, but that is a recipe for food poisoning.
Sitting for a long time at 41f and up to 135f is prime bacterial growth territory. You may not have gotten sick yet but it is going to happen at some point.
In the US they will shut a restaurant down for this.
my mum normally tosses in some finely diced water chestnuts as well and it creates a greaaaaat texture! great video as always!
Yep, love that too. We slightly prefer it without water chestnuts for a more even texture :)
I saw people toss in diced abalone for this dish when making it as celebrating new year, lol.
I think many restaurants add water chestnuts or tofu as a filler to replace the amt of meat haha but I kind of like it with chestnuts in it too!
@@charlesjiang5243 More important for texture over cost.
Love this channel! This is what we westerners need
Probably one of my favourite dishes of all time.
I recommend slicing them up and putting between bread, eat it like an Italian meatball sandwich.
It's interesting to me how much the da (sic) step looks like similar methods for hand-developing enriched bread doughs. Am mixing some brioche today while watching this and it was startling to me!
Reminds me of the cabbage rolls my polish grandma used to make. Funny how cultures a world apart can land on the same techniques!
Kohlrouladen!
I always read the description box! Thanks for all the work.
We do a very similar thing with our Dutch meatballs, so i'm sure I'm going to love this dish 谢谢.
as a dutchy this was my first tought when seeing this . we have some on the stove now
I tried tossing the blanched meatballs into a crockpot on high for the 4 hours and it worked out perfectly! Now I don't have to worry about the house burning down if I leave the house with the stove on.
I would have set it to low.
Really appreciate these recipes keep up the great work
Thank you :)
I made it and it was fantastic. The method I used was with a food processor. The stock braise was great and you definitely want rice for all the sauce.
Cool! If you ever make Chinese stock, try using the stock to make the clear soup version, that one's also awesome!
Cool. I'll try it.
这个做法真是讲究！
Love your recipes, guys!
Thank you~ glad you like it :)
Lovely recipie! thanks! Definitely going to try this
Cheers, let us know how it turns out. You can tag us on instagram. :) I can't really post to it now but I still check it.
Amazing! This looks fantastic!
Cheers~ Thx for liking :)
Another awesome recipe. Will try soon - I promise!
Great, let us know how it turns out. :)
Thanks for inspiring me.. Great channel
Black is definitely her best color :)
Love the videos!!
Are you meant to eat it on its own or is it something you can eat it with like rice?
Depends on how much you can eat, lol. But it's usually part of a meal and you can have rice on the side.
@@ChineseCookingDemystified haha awesome, thanks for your reply!
This is interesting,i saw many recipes where they suggest some kind of crunchy vegetable to give variety since the meatball is so soft but this recipe doesn't have that
Is it possible to use some lard for the fat part ? Like 300g pork loin 200g lard ?
we could have a recurring joke where we play a clip of the band One Direction every time we stir in one direction.
I just had this in a Yangshuo restaurant. The texture was butter smooth and so delicious. Now I know what it's supposed to be and taste like. It was without water chestnuts.
Oh nice, you in China now? Feel free to drop by Shenzhen if you're in the neighborhood!
And yeah, to me at least, the Huaiyang style Lion's head meatball is a... very specific thing :)
Chinese Cooking Demystified hey
Thanks for the invite. Back home now. I found I like southern style more than northern . I had the most amazing egg fried rice in Shanghai, and this was at a dim sum Shanghai place. That was very high end.
You remember the name of the place? Maybe we could do a bit of research and try to recreate it :)
Chinese Cooking Demystified a it was I the French concession in a mall. On the second floor. I was part of a tour group and forgot to take a pic of the restaurant name.
Chinese Cooking Demystified . I think the method is standard with no soy sauce . Salt and broth. Their was 4 shrimp butterflied and velveted in texture. I tried to recreate it. Need really fresh eggs. Stock use was a mix of shrimp shells boiled with ginger and marinated with xiaoxing wine. White pepper. Rice used was round grain fresh cooked. Chicken stock. For finish. High heat and plenty of oil. The rice was blazingly white. The eggs were marigolds yellow and had an exceedingly eggy flavor. Just delicious. I'm kicking myself for not making a note of that restaurant name.
I want this dish it looks delicious
Can this be made in an instant pot with similar results in less than 6 hours?
malayaleeking I cooked them in an instant pot for 40 minutes and they turned out great.
I love this dish
I LOVE meatballs! This is a wholly different way of making them though. I'm going to have to try these!
Jenn 💖 in Canada 🍁
Cheers, let us know how it turns out. Just a heads up, the texture will be different with the western meatball~ :)
Stephanie Li
TY Steph~I'll keep that in mind ☺
Jenn 💖 in Canada 🍁
I got a problem with the Liajiu in the way that my asian store doesnt sell it . the just have sake for drinking, which is qute pricy and cooking, which comes in 2 liter bottles. the problem ist, that i dont use it enough to make it worth.
but i cook with european wines like red or whitewine, can i substitude Liajiu with something ?
Liaojiu wine is a twist product from Shaoxing wine. So I do suggest you to go your local Asian Market or Chinese store to buy Shaoxing wine. I always use Shaoxing wine (sort of rice wine actually) to do Chinese cooking, which is much better than Liaojiu wine, Liaojiu wine sometime contains too much those artificial flavour. So just use Shaoxing wine (marinate meat, fish, shrimp and add them into some stir-fry dish as well).
The standard substitute for Shaoxing wine is Dry Sherry
We actually use Cantonese rice wine. But figure that may be a bit too "Cantonese" when it comes to other regional cuisines. And here in Shenzhen, Shaoxing wine is not everywhere. It's always liaojiu...
Hi, can i use a hand mixer with a dough hook to mix the meat instead of chopsticks?
Sure, definitely! Also, re the other Jianbing comment:
Cool, subbing out the mung bean flour for this streetfood version's fine as long as it worked! Some people on the street just use flour and cornmeal. We just found that including the mungbean flour made the thing *way* easier to spread/form. It think using banh xeo flour and cornstarch'd prolly make the texture a bit crispier, but I don't think that'd necessarily be a bad thing!
Random question... What size pot are you using? I have aluminum saucepans like that I like using, but I can never find them larger than 1.5-2 qt, I wasn't even sure they made them until I saw this video.
So that one wasn't crazy big or anything, it's 20cm diameter. The blanching pot is about the same size (we really like that pot, it's a Japanese style saucepan called 'yukihira')
Chinese Cooking Demystified yeah exactly that Japanese pot you used for blanching, I have smaller versions of those and love them. Thanks for your reply.
Great recipe guys but I'm not able to see the link of this recipe. Wld appreciate if u can help me in this, TQ! 😊
Here you go: www.reddit.com/r/Cooking/comments/7se29t/recipe_shizitou_lions_head_braised_meatballs_%E7%8B%AE%E5%AD%90%E5%A4%B4/
Txs Steph, much appreciated! 😊
Wow.just wow
Thank you! Love to learn technique!!!
Ma~ I'm learning Chinese cooking from an American! And, it's better than many of the Chinese videos I've seen! haha
Haha really more Steph than me it it makes you feel better :) I'm the researcher/cook for about... 1 out of every 4 videos ish?
It's undeniable that for myself as a non-native speaker deep dives looking into/testing these take way longer for me to do than her. Plus, I've learned a ton from Steph and her family.
We do really push for a nice quality result, so I do like to think we've better than a lot of the stuff that's out there in Chinese... but in the end we're not chefs and the very best Chinese-language sources definitely have us beat :)
@@ChineseCookingDemystified I tried your veggie stir-fry methods the other day. Worked great! Now I do the Long Yao dance every time I cook. :-D
This looks good, I am going to make this. I would like it on noodles.
Any idea about the difference between this and 四喜丸子？
Can't wait to try this
Yes i like the the recipe clearly written in the description box, easy reference, i just take a screen shot and i always have it handy.
What’s the big deal anyway. Its a cooking show please leave the recipe in the description box.
Love your Videos.... Thanks
Yeah so the written recipe I always do is quite in depth, couldn't fit in the description box - they're 2000-4000 words. If you haven't checked them out, this is what the written recipe's like:
www.reddit.com/r/Cooking/comments/7se29t/recipe_shizitou_lions_head_braised_meatballs_%E7%8B%AE%E5%AD%90%E5%A4%B4/
For a while I was also making a recipe card in picture form (figured it'd be easy to save to phone for reference), but stopped b/c I wasn't sure if anyone used them. A dude over on reddit said he missed them, so I think I'll start making them again. It's something like this, It'll get linked in the description box:
i.imgur.com/FKlYVGt.png
Chinese Cooking Demystified .....Yes it is very detailed for sure.
All i am asking for is the
“Ingredient list only”
Not the photo and description.....
Haha alright... fine :) You're I think the third person that's asked for something like that, so I'll try to figure something out.
When we first started this most of our viewers came from reddit via the recipe post, so I guess it was less of a variable. I always felt the 'description box recipes' on RUclips were lacking, so I figured copying the Food Wishes/Chef John approach of an outside link wouldn't be a big deal. If something in the description box is what y'all want though I guess I shouldn't be obstinate ;)
Can anyone please recommend any good side dishes for these meatballs? Or in what way are they traditionally eaten?
So if you're just making a small meal, we'd recommend serving them with some stir-fried veg, white rice, and maybe some fried tofu :)
Chinese Cooking Demystified Thank you for the quick response ! Greetings from Vienna :-)
Cheers! What's the Chinese supermarket situation in Vienna? Is it difficult to source ingredients?
Chinese Cooking Demystified Actually really good. I have two big chinese supermarkets (that i know of) that i go to regularly. Whatever i cant find there i ususally find at my korean or japanese supermarket :-) the only ingredient i can think of right now that i was never able to find was the red miso from your char siu video. But other than that i was able to recreate many of your recipes.
I like the ‚challenge‘ of tracking down a new , unknown ingredient you guys teach us about. :-D
Another nice addition to meatballs is tofu or a soft cheese (like Boursin).
Maybe not traditional Chinese cooking, but also, who cares, it's delicious.
What stock did he use?
How can we get the recipe? It’s deleted in your first comment :(
Delightful
Oh my goodness...I must make this!
What would you call this style of stoneware bowl? I want some!
Best cooking channel on youtube.
I was just thinking of you.
Consistency is key. You're quarter the way to 100K! Keep it up.
Like stirring meatballs, "one direction only"!
From what I hear... in China, they grow certain "citrus" fruits specifically for the peel, and throw away the "Pulp" etc.
"They came from Greenland they had a thirst for Cointreau... They studied.... "
Jokes on them. I didn't study... or did I?
Haha yeah, the very best quality chenpi (tangerine peel) from Xinhui is grown basically solely for the peel. There's an old joke that people stealing a farmer's fruit in Xinhui only steal the peel and leave the rest of the fruit on the tree (it's, uh... funnier in Cantonese).
And thanks for the kind words! If we ever get to that sort of reach, we might even be able to make a living from these recipes :)
what is stock concentration?
"鸡汁" or alternatively "浓缩瑶柱汁" like we used here. It's basically stock that's been heavily reduced and bottled - they're generally much better quality (and keep longer) than store-bought box stock. Obviously, a good quality homemade stock in the place of this water+concentrate mixture would be better if you have any on hand.
?"stock concentrate"
?The stuff Marco Pierre White espouses.
They have Eastern and Western flavored/flavoured variants.
Chinese Cooking Demystified what flavor was the stock concentrate? Chicken?
That one was actually dried scallop, but chicken would be a bit more standard.
Now there's a topic I'd like to find out more about. Dried seafoods. Scallops. Sea cucumbers etc.
Can one dry one's own? Where I live, near a fish market, there are a lot of scallops going cheap at the end of each day. Can one dry one's own scallops on one's own rooftop?
DANG definitely going to have to try this!
I remember eating this first at Zhen Gong Fu during my years in Shenzhen and now I see this video! I would love to see a Q&A video to get to know more about the people behind this channel.
Oh nice, we're based in Shenzhen. Feel free to ask us whatever, we're pretty active in the comments here :)
It’s difficult to improve on a classic but wrapping the meat balls in caul fat would add an extra dimension that them.
Looks really good. You're making me hungry while I'm at work with no access to food (forgot to bring lunch).
Can this be done in a pressure cooker? Instead of 6 hours
Nah, pressure cooker will break them. A slowcooker will be a good way to cook it. Or you can just do the 90 minutes stewing, it still taste good.
I do like to look in the description box if I miss something. I don't like to flip from one place tto another.. Regardless these meatballs are gorgeous! I've never seen fresh pork fat by it self in a Chinese market. Any suggestions what I might use from an American butcher shop what cut I could ask for? Thanks! Love the scallion water trick too.
Yeah I get that, the written recipes are just WAY too long to toss in the info box though :) The cut we used was the picnic shoulder, which at least in China has a sizable layer of fat on it - i.e. something that looks like this: www.foodsubs.com/Photos/porkshouldarmpicnic.jpg. When we go to the butcher over here we just ask them to give us some meat from that cut at a ratio of 60% lean and 40% fat. As long as you're at that ratio, you could play around with belly, the boston butt, the ribs or a combination!
Thank you for your reply! I am really enjoying your channel it is exceptionable
I ask my local butcher.
Get to know your local butcher.
If you're vegan, she/he can source cheap produce such as milk, eggs, tofu, etc., and could point your way towards saving money on e.g. avocados, when they're in season.
I would think that Pork Belly would be a good option - sometimes it is almost all fat!
It doesn't have enough meat. Thanks though.
FYI_i HAVE SEARCHED HIGH AND LOW FOR THIS MARVELLOUS RECIPE. NOTHING IS EVER TOO MUCH TROUBLE FOR PERFECTION! AND, I, FOR ONE, DO INDEED READ THE COMMENTS, HENCE MY FINALLY--AFTER HAVING FOUND IT TODAY--MY WEEK-LONG SEARCH FOR THE WRITTEN RECIPE, YOUR RECIPES ARE PERFECT AND PRECISE, AND WORTH SEARCHING OUT!
now.. combine with mapo tofu, noodles and curry.. :3
And watch everyone strip from the burst of curry oozing out of the meatball
was that a shokugeki reference? 😂
A follow up - not really a fan of pork. Would that work with beef?
There are variants that use beef, but you might need to play around with it a bit. Pork's traditional - we ourselves have never made it using beef. Try using a tougher cut like brisket for it's binding power, and make sure to add enough fat! If you do so, let us know how it goes - sorry we couldn't be more help here.
Oh, remember to really chop or even grind the beef and break down the fiber, otherwise it may be tough and dry.
1/2 and 1/2 VERY lean beef AND fatty pork is my favorite.
With ONLY beef, you need lean beef and pork fat.
I tried lean beef with chicken fat [Kosher?]
not bad...just different.
Hmm can I request recipe for chinese new year?? What u usually eat when chinese new year??
So lion's head meatball would be a great dish to serve on Chinese new year as they are pretty impressive looking. And people often do serve this on their new year family gathering dinner too! As for what we eat, it's a very regional thing. An exhausted list of new year dishes around China would be quite difficult to compile, lol.
Stephanie Li nice :) thank you
I'm going to have to try making this. I'm a meatball junkie 🤪
amazing
Isn't it. Isn't it really.
My local restaurant serves them nestled in fine glass noodles which I always assumed was meant to be the lions mane.
Can i use beef or chicken?
Not as good
no
Looks delicious... peace out
I really want to try this but you can't buy shaoxing anywhere where I'm from.
Use a smaller amount of vinegar wine is only used to remove bad smell
I use brandy most of the time
0:06 "classic lion dish"? Did I misheard anything?
2:40
I knew it, he's a fan!
When you go crazy looking for the link in the description, only to realize he specifically stated it’s not in the description anymore :(
It's here! www.patreon.com/posts/20227689
I had that exact same kettle in Beijing
Today I'm making gyoza, next week I'll be making these :D
Great~ Let us know how it turns out.~~
Yummmm
Can we use a cooking wine or white wine instead of Chinese wine ????? Help
Don't use cooking wine. A dry sherry is usually the go-to sub for Shaoxing wine, but white wine or sake would also be ok.
Thank you
your right hand was holding a meat cleaver indicated by the hole and the thicker blade profile
So, did Steph spend the whole two hours staring longingly at the meatballs? :D
Where is the receipt?
Looks delicious. Never had this before but I'm willing to try it!
So just remember that it's a LOT more tender than basically... any other meatball (whether Western or Chinese). The first time I ever had this dish I actually wasn't too crazy about it because it kinda clashed with what my expectation of a 'meatball' was. Once you get your expectations straight though, it's undeniably an awesome dish.
As featured in the film "???" What's the western translation of that film?? you know the one. Stephen Chow?
Thanks so much! I'm looking forward to the pleasant surprise with the texture.
Hi can't find the recipe..where's the pin?
Huh, for some reason when I logged into my personal youtube account I couldn't see it either. Weird. I'll do both a description and a pinned comment next time.
www.reddit.com/r/Cooking/comments/7se29t/recipe_shizitou_lions_head_braised_meatballs_%E7%8B%AE%E5%AD%90%E5%A4%B4/
wow the table spoons are huge
4 hours? 🤤
What’s up with the vocal upspeak? :)
I try my best to sound passionate and excited when I'm narrating, I guess I just upspeak when I'm excited haha
❤️❤️👍
6 thumbs down because no actual lion meat.
Lion head sounds better than Cat Head Soup.
Hahaha!!!
There's only 2 restaurants where I'm from that make this
Giant Swedish meatball.
vegetable cleavers?
in indonesia this dish changed into bedf strangely