Punch: From third-rate anchor to top chef

Chapter 144

The dish was served by an aunt with the same bright smile
"[Lion's head], it's very hot inside, don't bite it down!"

"it is good!"

A familiar system prompt sounds.

[Ding dong, you have checked in successfully. The gourmet restaurant you checked in is: [Fu Ya Restaurant]]

[Popular delicacies hidden in alleys]

【Ordinary ingredients, skillful production】

[Delicious food does not necessarily have to use top-notch ingredients]

[Find a balance between price and taste]

[20 years of operation, efforts of 2 generations]

[Chef: 3-star senior chef: Zhu Licheng]

[Sous chef: 3-star senior chef: Zhu Junjie]

"Ding dong, the system rating, [Fuya Restaurant] is rated as 4 stars."

"Ding Dong, you have received a 4-star gourmet store check-in reward"

[Ability: Paodingjieniu proficiency]

[Ability introduction: You have a preliminary understanding of most creatures, and you can easily dismember them]

[Money: 10000 yuan]

【Fame: 40】

[Fame introduction: 1 point of fame will allow 10 strangers to know you through different channels]

Li Xiao frowned. He didn't expect that the star rating here was 4 stars. He thought that 3 stars was the limit here.

After all, the price is there.

Unexpectedly, the system actually specifically explained that the balance between deliciousness and price has been achieved here. It should mean, use the most suitable price and the best dish at the beginning!

[Paoding is proficient in solving cattle? 】

[Lion Head] A traditional Huaiyang dish with a history of more than 200 years.

It originated in Yangzhou, and it existed in the Sui Dynasty, but at that time [Lion Head] was also called [Sunflower Chop Meat], and it was later changed to [Lion Head] in the Tang Dynasty because its appearance resembled a lion head.

Although it is Huaiyang cuisine, but because of its wide applicability, hotels in different places in Dahan are doing it.

Many families even choose [lion head] as a must for the New Year's Eve dinner.

After all, [Lion's Head] is not a complicated dish to make, and it can be stored for a long time after cooking. The meat is delicate, easy to digest, and supplements nutrition. It can be regarded as a big dish suitable for all ages.

[Lion Head] There are two types, one is braised in brown sauce and the other is stewed.

The former, fat but not greasy, rich sauce,

The latter, with a refreshing taste and delicate mouthfeel.

Of course, [Braised Lion Head] is more popular than [Braised Lion Head].

After all, the former is easier to produce and has a wider audience.

[Braised Lion Head] is very simple to make.

Choose pork belly that is 7 lean and 3 fat (if you like fat, you can choose 6 lean and 4 fat), cut the pork belly into diced meat the size of pomegranate seeds, and then pick up a pair of knives. The thickness of the meat becomes different, and the meat should not be chopped too thin, otherwise the meat of [lion head] will become woody and lose its chewiness.

Add a male egg, chopped horseshoe, chopped winter bamboo shoots, minced green onion and ginger, cornstarch, sugar, cooking wine, and stir vigorously into the minced meat.

The method is similar to that of dumpling stuffing. Stir for a while to make the meat stiffen, so that the meat has a shape and a skeleton, and it will not easily fall apart afterwards.

Wash your hands, grab a ball of minced meat, and beat it repeatedly on your left and right hands until the minced meat becomes a ball.

Sprinkle a thin layer of sifted flour, fry in a 7% hot oil pan until the surface is golden, and then take it out.

Put rapeseed oil in the pot, add ginger, scallion and garlic slices, saute until fragrant, add water, add rock sugar, soy sauce, of course, if you have time to fry the sugar, it is of course the best.

Add rice wine, Chinese prickly ash, cinnamon, bay leaves, scallions to the braised sauce, bring to a boil over high heat, and then add the fried lion's head until golden.

Cover the pot, depending on the size of the lion head, cook on medium heat for 10-30 minutes, let the heat of the braised sauce completely cook the inside of the lion head.

Put the Shanghai Qing in boiling water, pick it up after cooking, and arrange it on a plate.

Usually the head of the Shanghai Green is placed in the middle, while the leaves face outward.

In this way, the vegetable head can be used as the support of the [lion head] to form a perfect circle.

Use a spoon to fish out the 【lion head】and put it on the leaves of Shanghai green.

Remove all the dregs in the braised sauce, boil the braised sauce over high heat, and add starch water to make the braised sauce thicken.

Pour the braised sauce on the [Lion's Head], and a state banquet [Lion's Head] is complete.

[Fuya Restaurant] The size of the lion's head here is quite satisfactory, only half the size of a fist.

Because the lion's head is fried in flour, it is golden in appearance, the sauce is clear, and the bottom of the lion's head is covered with a layer of emerald green Shanghai green.

The presentation of [Lion Head] is not exquisite, it can even be said to be a bit clichéd, it is just the most common presentation.

However, after all, the price is there, 88 yuan, such a large plate, it is not easy to have such a plate.

Li Xiao helped Jiang Yingxue spoon a lion's head, and he spooned one into the bowl himself.

Lower your head and gently fan the aroma into your nose with your hands.

The braised sauce here is well done, with a translucent color and a decent consistency.

Cinnamon, star anise, and gravy from the lion's head are fused in the braised sauce, and the aroma is tangy.

Li Xiao inserted the chopsticks and took a bite. The lion's head was crispy on the outside and tender on the inside.

After the outermost layer of meat is fried to a crisp, it is stewed for a short time, and the braised sauce is completely absorbed by the skin.

The meat inside is completely unaffected by the braised sauce outside, keeping the original flavor of the gravy.

Because the outer skin is breaded and fried, the gravy inside is completely locked in.

With just a small bite, the scalding gravy gushes out of the opening.

Only now did he understand what the aunt who served the food meant by saying that it was very hot inside.

What she said was not that the meat in the [lion head] was hot, but that the gravy in the lion head was hot.

The gravy is very sweet, and the sweetness of the horseshoe is completely integrated into the gravy.

A large amount of rice wine and minced green onion and ginger make the meat filling without a trace of meaty smell, and the gravy is so sweet that it flies.

It is no exaggeration to say that one bite will leave a mouth full of fragrance, teeth and cheeks.

Li Xiao swallowed the lion's head carefully, with approval in his eyes, this [lion's head] did not lose the reputation of a state banquet at all.

Wen Li was the first to add food, so of course she was the first to savor the taste.

"Okay, it's a store recommended by the big anchor, this [Lion Head] is really amazing."

Xu Zhiyong quickly agreed

"That's right, this is much better than the lunch."

Xie Siyuan licked his sexy lips, stretched out an index finger, and waved it lightly.

"You are still too naive, where is this? Have you forgotten today's nightmare?"

"Although this [Lion's Head] is really good, but I haven't eaten other dishes yet, so don't draw conclusions too early!"

Liu busy said with a smile
"I don't think so, don't you see so many locals down here? And they are all old, they must be regular customers here."

"If it's not delicious, the shop in this alley will not have such a good business."

Although Li Xiao rejected his invitation, Liu Mang didn't take it to heart. After all, it's hard to find a man with four legs. Isn't it hard to find an anchor with 30 fans?
Therefore, he didn't hold grudges against Li Xiao's rejection because of this, and everyone was happy if he could succeed, and it didn't matter if he couldn't.

(End of this chapter)