Ingredients
-
8
-
1 1/4
-
20
-
1
-
3
-
1
-
1
-
1/4
-
1
-
1
-
-
-
-
-
Directions
Danny Kaye’s Lion’s Head, Posted in response to a request … Although I have not yet tried this, Danny Kaye was known for his expertise as a chinese chef. I read in the New York Times Cookbook that he had his own hug, restaurant-style kitchen, and gave many dinner parties for guests such as Henry Kissinger, Pavarotti, Beverly Sills, and the list goes on. This is supposedly one of his specialties., Posted in response to a request … Although I have not yet tried this, Danny Kaye was known for his expertise as a chinese chef. I read in the New York Times Cookbook that he had his own hug, restaurant-style kitchen, and gave many dinner parties for guests such as Henry Kissinger, Pavarotti, Beverly Sills, and the list goes on. This is supposedly one of his specialties.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place the Dried Mushrooms in a Mixing Bowl and Add Hot Water to Cover; Let Stand For 20 Minutes or Longer Until Softened. |
|
2
Done
|
in Another Mixing Bowl, Add the Pork. |
|
3
Done
|
Drain the Mushrooms, Squeeze Dry, Chop and Add to the Pork. |
|
4
Done
|
Add the Water Chestnuts, Ginger, Scallions, Garlic, Grated Orange Rind, Sesame Oil, Wine, Soy Sauce, Salt, and Cornstarch. |
|
5
Done
|
Mix Well and Shape Into 8 to 12 Balls; Set Aside. |
|
6
Done
|
Heat the Oil For Deep Frying and Add the Meat Balls. |
|
7
Done
|
Deep Fry Until Crisp and Golden on the Outside; Drain Well. |
|
8
Done
|
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. |
