Best Shih Tzu Tou Lions Head Casserole Recipes

LION'S HEAD CASSEROLE (SHIH TZU TOU)

Steps:

• Cover mushrooms with boiling-hot water (2 cups) in a bowl and let stand 30 minutes, then squeeze excess water from mushrooms and reserve 1 cup mushroom-soaking liquid (discard remainder or reserve for another use). Discard mushroom stems and cut caps into very thin slices.
• Meanwhile, mix together pork, scallions, water chestnuts, rice wine, sesame oil, sugar, 1 tablespoon ginger, 1 tablespoon soy sauce, and 1/2 teaspoon salt in a large bowl with your hands. Gather together pork mixture and throw against bottom or side of bowl 5 or 6 times to firm texture, then chill, covered, until ready to use.
• Remove and reserve 4 large cabbage leaves. Halve cabbage head lengthwise, then cut out and discard core. Cut cabbage halves crosswise into 2-inch-wide pieces.
• Heat wok over high heat until a drop of water evaporates instantly. Swirl 2 tablespoons peanut oil to coat bottom and sides of wok, then stir-fry mushrooms, half of cabbage, and remaining tablespoon ginger until cabbage begins to wilt, 1 to 2 minutes. Add remaining cabbage and 3/4 teaspoon salt and stir-fry until all of cabbage has begun to wilt, about 3 minutes. Add reserved soaking liquid (1 cup) and continue stir-frying until cabbage is wilted, about 3 minutes. Transfer mixture to a 4-quart clay pot or a 4- to 5-quart heavy pot, arranging evenly on bottom. Wipe wok clean with paper towels.
• Stir together cornstarch, pepper, and remaining tablespoon soy sauce in a small bowl until smooth.
• Divide pork mixture into quarters, then coat your hands with some of cornstarch mixture. Form 4 large meatballs, transferring each as formed to a large plate and then recoating your hands.
• Heat wok over high heat until a drop of water evaporates instantly, then pour in remaining peanut oil (enough to measure a scant 1/4 inch in wok). Reduce heat to moderately high and gently arrange meatballs in wok. Fry meatballs, turning gently with tongs or a slotted spoon, until deep golden on all sides, about 5 minutes total (if meatballs stick to wok, add more oil). Transfer with a slotted spoon to paper towels to drain, then arrange on top of cabbage in pot. Add broth, then cover meatballs completely with reserved 4 cabbage leaves. Bring liquid just to a boil, then reduce heat and gently simmer, covered, 1 hour. (Check occasionally to be sure liquid is not boiling vigorously.) Season broth with salt, then move large cabbage leaves around side of pot to resemble a lion's mane. Serve in individual shallow bowls.

SHIH TZU TOU ( LION'S HEAD CASSEROLE)

Steps:

• Cover mushrooms with boiling hot water in a small bowl and let stand 30 minutes, then squeeze excess water from mushrooms and reserve 1 cup mushroom-soaking liquid.
• Discard mushroom stems and cut caps into very thin slices.
• Meanwhile, mix together pork,scallions,water chestnuts,rice wine,sesame oil, sugar, 1 tablespoon ginger,1 tablespoon soy sauce, and 1/2 teaspoon salt in a large bowl with your hands.
• Gather together pork mixture and throw against bottom or side of bowl 5 or 6 times to firm texture, then chill, covered, until ready to use.
• Remove and reserve 4 large cabbage leaves.
• Halve cabbage head lengthwise, then cut out and discard core.
• Cut cabbage leaves crosswise into 2 inch pieces.
• Heat wok over high heat until a drop of water evaporates instantly; swirl 2 tablespoons oil to coat bottom and sides of wok, then stir-fry mushrooms, half of cabbage, and remaining tablespoon of ginger until cabbage begins to wilt,about 1 to 2 minutes.
• Add remaining cabbage and 3/4 teaspoon salt and stir-fry until all of cabbage has begun to wilt, about 3 minutes.
• Add reserved soaking liquid (1 cup) and continue stir-frying until cabbage is wilted, about 3 minutes.
• Transfer mixture to a 4 to 5 quart heavy pot, arranging evenly on bottom; wipe wok clean with paper towels.
• Stir together cornstarch, pepper, and remaining soy sauce in a small bowl until smooth.
• Divide pork mixture into quarters, then coat your hands with some of cornstarch/soy sauce mixture.
• Form 4 large meatballs, transfering each as formed to a large plate and then recoating your hands.
• Heat wok over high heat until a drop of water evaporates instantly, then pour in remaining oil, enough to measure a scant 1/4 inch in wok.
• Reduce heat to moderately high and gently arrange meatballs in wok.
• Fry meatballs, turning gently until deep golden on all sides, about 5 minutes total; if meatballs stick, add a little more oil.
• Transfer with a slotted spoon to paper towels to drain, then arrange on top of cabbage in pot.
• Add broth, then cover meatballs completely with reserved 4 cabbage leaves.
• Bring liquid just to boil, then reduce heat and gently simmer, covered, 1 hour; check frequently to make sure liquid is not boiling vigorously.
• Season broth with salt, then move large cabbage leaves around the edge of pot to resemble a lion's mane.
• Serve in individual shallow bowls over rice, if desired.

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.

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.

SU SHIH TZU T'OU WITH CHUN YU VEGETARIAN LION'S HEAD

Steps:

• NOTE use 1 cup of the mushrooms in recipe.
• Braised Fresh Mushrooms Yield 1 1/2 cups:.
• Run water over mushrooms quickly. Cut off and discard brown part of end of stem. Slice lengthwise thru the stem into the cap. Keep each slice shape of mushroom. There should be six cups.
• Heat wok until very hot. Add oil and stir fry mushrooms over med heat for 10 minutes. Add soy or salt. Stir 5 more minutes or until liquid evaporates. Let cool.
• STORE: Keep submerged in oil in covered container. This will keep up to 2 weeks.
• This can be used in any stir fry. During the last minutes add 1/4 to 1/2 cup to add flavor.
• Lion's Head:.
• Press and drain the tofu. Set in bowl and mash well. Add remaining ingredients including the Braised Fresh Mushrooms except the oil and broth. Mix well and form 8 balls. Set aside.
• Heat oil in wok until hot and deep fry 4 lion's heads at a time until browned on all sides. Transfer to casserole. Strain oil and save for another time. Add broth or water to casserole. Cover and bring to boil then simmer 1 hour. Dish should be piping hot and can be reheated in oven or on stove.
• You may line casserole or serve with items such as stir fried celery cabbage. Adjust the seasonings.