Danny Kayes Lions Head Food

DANNY KAYE'S LION'S HEAD

Steps:

• Place the dried mushrooms in a mixing bowl and add hot water to cover; let stand for 20 minutes or longer until softened.
• In another mixing bowl, add the pork.
• Drain the mushrooms, squeeze dry, chop and add to the pork.
• Add the water chestnuts, ginger, scallions, garlic, grated orange rind, sesame oil, wine, soy sauce, salt, and cornstarch.
• Mix well and shape into 8 to 12 balls; set aside.
• Heat the oil for deep frying and add the meat balls.
• Deep fry until crisp and golden on the outside; drain well.
• Then place the meat balls in a steamer and steam for 20 to 25 minutes and serve on a bed of hot, steamed spinach or broccoli.

SHANGHAI STYLE LION'S HEAD MEATBALLS

Steps:

• Pour 1 tsp sesame oil in a 6-qt saucepan and arrange cabbage leaves in an even layer. Place mushrooms over the leaves in an even layer.
• Pour 2 tbsp light soy sauce, dark soy sauce, sugar, and 1 cup water over leaves and set aside.
• In a large bowl, combine pork, water chestnuts, ginger and garlic. Add remaining sesame oil and light soy sauce, along with cornstarch and wine. Mix until evenly incorporated.
• Divide mixture evenly into about eight meatballs. Arrange meatballs evenly on top of cabbage. Heat over medium-low heat, and bring to a simmer. Cook, covered, until cooked through (about 25 minutes).

LION'S HEAD CASSEROLE

Steps:

• Fill a big pot with chicken stock, add water and bring to low boil and simmer.
• Add the cabbage.
• While you get that going, start making the meatballs.
• Squeeze out excess water from the mushrooms, mince and set aside, make sure to save the soaking water to add flavor to the soup later!
• Mix the ground pork with the egg, minced mushrooms, oyster sauce, tofu, salt, pepper, ginger, green onions, cornstarch, and 2 Tbs soy sauce, 2 tsp cooking wine, plus minced dried shrimp if using. (make sure you mince it finely before adding).
• Mix throughly, using a spoon to help, make meatballs and place into pot on top of the cabbage. Add brown sugar and left over 2 Tbs soy sauce to soup. Cover and simmer for 2-3 hours or longer for tender meatballs. Before serving taste and adjust seasonings of soup by adding more salt or soy sauce or pepper.

LION'S HEAD

Steps:

• Pound ginger and green onion with back of knife or cleaver.
• Put into a bowl with the water.
• Set aside 10 minutes.
• Strain green onion and ginger out of the water, reserving water.
• Put ground pork into a bowl.
• Add green onion and ginger water, sherry, 1 Tablespoon soy sauce, 1/2 teaspoon salt and 1 Tablespoon cornstarch.
• Mix well with your hand in one direction.
• Form meat mixture into 4 large balls.
• Using your hands, lightly coat balls with dissolved cornstarch.
• Heat 4 tablespoons peanut oil in a wok.
• Fry balls one at a time until they are brown.
• Baste with hot oil to facilitate browning.
• Remove carefully and set aside.
• Heat 2 tablespoons oil in the wok.
• Stir-fry bok choy for 2 minutes.
• Place meatballs on top of fried bok choy.
• Add 2 tablespoons soy sauce and stock.
• Cover and simmer for 1 hour.
• Add sugar.
• Bring to boil for 2 minutes.
• If the gravy is too watery, thicken with a little cornstarch dissolved in cold water.
• Serve over steamed rice.