阖家团圆（素狮子头） Mock Lion Head

材料
A:小白菜8棵、 面筋泡10个、花生罐头2罐、冬粉 1包（浸软剪小段）、面粉适量 、嫩姜茸1小匙
A:8 stalks Xiao Bai Chai, 10 pcs deep fried bean curd pocket, 2 canned braised peanut, 1 bunch of glass noodle(soaked and cut), some plain flour

B:银杏20粒、冬菇5朵(泡软，去蒂切细)、红萝卜1⁄2条 （切丁）、青豆100g、粟米粒100克 、马蹄10粒（去皮切碎）、豆包2片（切丁）、湿面筋10粒（切丁）、芫茜1棵（切细）
B:20pcs gingko, 5 pcs Chinese mushroom (remove stem and soaked), 1⁄2 carrot (dice),100g peas, 10 pcs water chestnut(peel and chopped), fresh bean curd stick (chopped), some fresh gluten(diced), 100g sweet corn kennels, 1 stalk coriander (chopped)

调味料
A:上等酱油3汤匙、胡椒粉1⁄2茶匙、盐1⁄2茶匙、糖1⁄2茶 匙、麻油1⁄2茶匙
A:3 tbsp premium soy sauce, 1⁄2 tsp each of pepper, salt, sugar and sesame oil

B:酱油1汤匙、素蚝油1汤匙、素味粉1茶匙、胡椒粉1⁄2 茶匙、糖1⁄2茶匙、麻油1⁄4茶匙
B:1 tbsp soy sauce, 1 tbsp vegetarian oyster sauce, 1 tsp vegetarian granules, 1⁄2 tsp pepper, 1⁄2 tsp sugar, 1⁄2 tsp sesame oil

勾芡
粟粉水勾芡
some corn starch

做法
1.面筋泡用温水浸泡软后沥干水分，用纸巾吸压掉残余水分，逐一剪约5公分宽的洞备用。 （图1-2）
1.Soak the gluten pockets in warm water until soften, drain and cut a hole at diameter of 5 cm. (pic 1-2)

2.锅内热1汤匙油，炒香嫩姜茸，加入材料B炒匀后，加入调味料A、花生和冬粉炒匀盛起，拌入适量面粉调成馅料。（图3-4）
2.Sauté chopped ginger with 1 tbsp of oil, add ingredients B, fry well, stir in seasoning A, peanuts and glass noodles, dish out and mix in some plain flour as filling.(pic 3-4)

3.取一粒面筋，酿入馅料成一粒粒素狮子头。（图5-7）
3.Stuff the filling into the gluten pockets. (pic 5-7)

4.小白菜洗净川烫，沥干围盘备用。
4.Blanch Xiao bai chai with boilling water by adding dash of salt, sugar and oil, drain and arrange surrounding the serving plate.

5.砂锅加2杯清水，加入调味料B煮至滚。放入素狮子头，小火焖煮大约10分钟，用粟粉水勾芡，即可盛出摆盘。（图8）
5.Fill 2 cups of water in a clay pot, once boiled, add in seasoning B and mock lion fish head; simmer in low heat for 10 minutes, thicken and dish out on plate.(pic 8)

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