檢視红烧狮子头的原始碼

[[File:红烧狮子头33.jpg|thumb|right|红烧狮子头33 [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E7%BA%A2%E7%83%A7%E7%8B%AE%E5%AD%90%E5%A4%B4&step_word=&hs=0&pn=41&spn=0&di=29040&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=3804199188%2C3710282306&os=3040623075%2C1652646111&simid=4274724765%2C721635821&adpicid=0&lpn=0&ln=1842&fr=&fmq=1599030362776_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined&copyright=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=http%3A%2F%2Fn.sinaimg.cn%2Fsinacn17%2F400%2Fw1200h800%2F20181107%2Fbbf5-hnprhzv9334360.jpg&fromurl=ippr_z2C%24qAzdH3FAzdH3Fh_z%26e3Bftgw_z%26e3Bv54_z%26e3BvgAzdH3Fw6ptvsj_mn89n88ccl_80bcvkub0aa8aavrxe_z%26e3Bip4s&gsm=2a&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 原图链接]  [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E7%BA%A2%E7%83%A7%E7%8B%AE%E5%AD%90%E5%A4%B4&step_word=&hs=0&pn=41&spn=0&di=29040&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=3804199188%2C3710282306&os=3040623075%2C1652646111&simid=4274724765%2C721635821&adpicid=0&lpn=0&ln=1842&fr=&fmq=1599030362776_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined&copyright=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=http%3A%2F%2Fn.sinaimg.cn%2Fsinacn17%2F400%2Fw1200h800%2F20181107%2Fbbf5-hnprhzv9334360.jpg&fromurl=ippr_z2C%24qAzdH3FAzdH3Fh_z%26e3Bftgw_z%26e3Bv54_z%26e3BvgAzdH3Fw6ptvsj_mn89n88ccl_80bcvkub0aa8aavrxe_z%26e3Bip4s&gsm=2a&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 图片来自于百度图片] ]]
'''红烧狮子头'''
也叫'''四喜丸子'''，是一道淮扬名菜。将有肥有瘦的肉配上[[荸荠]]，[[香菇]]等材料，做成丸子，然后先炸后煮。出锅后香味扑鼻，光闻起来就引动食欲，醇香味浓的肉块与汁液，超级美味。

狮子头要柔软好吃，肉最好自己动手剁，而不是放到绞肉机中， 而且要肥瘦相间的，瘦肉比肥肉稍微多一点。不过，如果时间有限，买现成的肉馅也未尝不可。另一个重点是在容器上，要细火慢炖，以砂锅为最佳。已故国画大师张大千传授夫人的一道拿手好菜就是“红烧狮子头”，大千先生的作法是，七分瘦肉，三分肥肉，细切粗斩，大小要如米粒，不能剁太细，让肉质间保持缝隙，才能含汁。