Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 462 Shaped like a stone lion, shaking water gently, how many such lion heads can you eat? 【Subscribe】

Not long after, the special effects of the carnival drifted across the live broadcast room, and the person who gave the reward this time was actually Gao Xiaoshuai who hadn't sent a message for a long time.

Along with the carnival, there is also a bold and enlarged barrage:

"Apprentice, teach those Huaiyang chefs who don't know how to cook Huaiyang cuisine well, so that they won't lose all the remaining goodwill for literati cuisine."

In the past, there were many literati in the Huaiyang area. The local salt merchants tried their best to play tricks on the dishes in order to pursue enjoyment, but also to squeeze into the literati circle and increase their social class.

Using ordinary ingredients to make extraordinary tastes makes the appearance and taste of the dishes perfect. Over time, Huaiyang cuisine, which is light but not too light, elegant and delicious, has been formed.

During the Qing Dynasty, Qianlong went to the south of the Yangtze River and was full of praise for Huaiyang cuisine. After returning to Beijing, he still couldn’t forget it, so he recruited a group of Huaiyang cuisine chefs into the imperial dining room.

Since then, Huaiyang cuisine has entered the hall, from literati cuisine to palace cuisine.

At the beginning of the founding of the People’s Republic of China, Huaiyang Cuisine remained in the limelight. Not only was it honored as the “First Banquet of the Founding of the People’s Republic of China”, but even the annual state banquets were improved on the basis of Huaiyang Cuisine.

However, since the 80s, the chefs of Diaoyutai have gradually abandoned Huaiyang cuisine, and instead adopted the strengths of other families, forming a unique style of state banquet.

Depending on the location, the state banquet is also divided into Taiwanese dishes and hall dishes.

The so-called Taiwanese cuisine refers to Diaoyutai-style dishes, while Tang in Tang cuisine refers to the Great Hall.

The Huaiyang cuisine in the Yanjing area has lost its aura of state banquet, and Huai’an, Yangzhou and other regions where Huaiyang cuisine originated, also because of the local economy, new local cuisines such as Subang cuisine, Jinling cuisine, and Benbang cuisine have emerged.

In a broad sense, Huaiyang cuisine refers to the collective name of cuisines in the entire Yangtze River Delta region.

However, due to the characteristics of bulk dishes in Jiangsu, other cities have launched local cuisines one after another. The original Huaiyang cuisine has naturally lost a lot of popularity.

Without the blessing of the state banquet, local cuisines are crowded out in various ways. In addition, young people do not like the fresh and elegant Huaiyang cuisine, but prefer spicy hot pot, barbecue and various Sichuan and Hunan dishes with meals. The decline of dishes.

The only remaining favor that Uncle Gao said is actually the glory of Huaiyang cuisine in the past.

Nowadays, many old restaurants of Huaiyang cuisine have either transformed into high-end dining places that ordinary people are afraid of, or their craftsmanship has declined, and they only rely on their past fame to attract tourists.

Most of the tourists who went to eat also left in high spirits and returned disappointed.

In short, the delicacy of Huaiyang cuisine has gradually become only found in books, movies and other expansion films. In reality, it is difficult to find delicious Huaiyang restaurants.

This sense of fragmentation is also the main reason why Huaiyang cuisine has mixed reviews.

Uncle Gao's words made Qiu Zhenhua feel very emotional. Huaiyang cuisine, which gave birth to the entire Yangtze River Delta region's cuisine, is becoming increasingly sluggish.

At this time, the chefs of Huaiyang cuisine are not working hard, and they still use meatballs to perfuse customers.

It really makes people very angry, and this is an old restaurant in the capital, it seems that it is time for the uncle to beat and beat, otherwise the reputation of Huaiyang cuisine will really be ruined.

When he was worried, netizens were happy:

"Haha, I finally admitted my identity."

"Who would have thought that the old man who was like a sweeping monk in the past would play such tricks in private."

"Hurry up and run to Xiaoshuai Gao's live broadcast room to brush a few little red flowers, which proves that we are big fans of Mr. Gao."

"May I ask when the show will resume, Mr. Gao, we are still waiting for your appearance!"

"After so many days, the vest finally fell off. I really want to ask Uncle Gao how it feels to lose his horse."

"..."

In front of the workbench, Lin Xu didn't pay attention to these, but continued to beat the diced meat in the basin.

Finally, when the diced meat became as sticky as glue, Lin Xu wiped the diced meat in his hand into the basin, and at the same time brought a clean tray, brushed some lard on it, and was ready to put the lion's head.

Lard is the scent code of Huaiyang cuisine, which is similar to sesame oil in Shandong cuisine, red oil in Sichuan cuisine, and soy sauce in Cantonese cuisine.

After brushing the oil, Lin Xu mixed some wet starch and prepared to bind the lion's head.

The bundle here is not tied with a rope, but a method of embracing scattered granular ingredients in cooking.

The specific method is to dip your hands in wet starch, dig out a group of diced meat slightly larger than your fist, put it in your hand to form a ball, and then throw it back and forth between your hands.

When throwing with both hands, the gap between the diced meat will be squeezed, which will make the lion's head hug from its original loose shape, as if it is bound together invisibly, so there is the term "bundle".

Not only the lion's head is suitable for bundling, even when making ordinary meatballs and vegetable balls, throwing the balls like this a few times before frying will improve the taste.

Because when throwing, the internal diced meat will gradually change from disorder to order, and the taste will naturally become better.

As for the reason for using wet starch, it is to prevent the diced meat from sticking to hands, and also to shape the lion's head.

The starch is attached to the surface of the lion head, which can effectively prevent the lion head from spreading out during cooking, and at the same time, it does not affect the soft and tender taste of the lion head itself.

If the starch is put in before the beating, the lion's head made will be almost tasteless.

The lion's head in the hands of Lin Xu and others became round and no longer felt loose. They put it on the tray and continued to throw one down.

After finishing these lion heads one by one, Lin Xu carried the tray and put them in the refrigerator next to them.

"Kneaded steamed buns need to be steamed before steaming, and the lion's head is the same. The inner strength must be removed, so that the taste will be better."

Xie Baomin explained, then glanced at the clear chicken soup that Wei Gan had prepared before, nodded and said:
"Yes, this chicken soup is not lazy."

These chicken soups are mainly made of old hens, supplemented by Jinhua ham, and boiled on low heat for more than six hours to achieve such an effect.

It looks clear, but it has a strong fresh aroma. This is the taste that meat ingredients have after a long time of slow cooking, and it cannot be adjusted by any chicken powder, chicken essence, or monosodium glutamate.

Taking advantage of the energy of the lion's head, Lin Xu cut off the root of the cabbage and peeled it slowly.

Remove the outermost two or three layers, only the cabbage with yellow leaves and tender stems inside.

When the lion's head is stewed later, these cabbage leaves should be pressed on the lion's head, so as to ensure that the lion's head is completely immersed in the chicken soup, instead of half boiled and half steamed.

In addition, when cooking, the unique adsorption of cabbage leaves can absorb the fat from the stew, so that the chicken soup is always refreshing.

At the same time, the unique freshness and sweetness of cabbage leaves will also be absorbed by the lion's head, so that the entrance of the lion's head has the freshness of a vegetable.

After doing this, Lin Xu wiped off his sweat, drank his saliva, and took a short rest.

Even with skills in hand, making so many lion heads at one time is still a bit overwhelming.

He interacted with netizens and answered their questions.

Half an hour later, put a soup pot on the stove, add half a pot of water to the pot, and put it on high heat. Then put a large casserole pot on the stove next to it, pour chicken soup into it, and turn on high heat.

Next, it's time to cook, but cooking is also particular.

You can't put it directly into the chicken soup, but put it into the boiling water pot first, let the lion's head shape, and at the same time cook the floating foam of the lion's head, so that the lion's head can be put into the clear chicken soup.

If you put raw meat directly in it, it will ruin the soup.

Making this dish is the same as making braised meat, the soup should not touch raw meat, otherwise the quality will be affected.

Soon, the pot boiled.

Lin Xu took the lion's head, which was almost slack, out of the refrigerator.

Pick one up, ball your hands together to firm up the loose exterior again, and gently drop it into the pot.

Dai Jianli said:
"Brother Lin really learned the essence. When I first learned how to make a lion's head, I threw the duang into the pot at once, and then drank three meals of minced meat soup in a row."

The live broadcast room was immediately filled with "Thank you for the reminder" barrage.

Although you may never make this dish, you still have to understand the principle of it.

In case there is an occasion to eat lion's head in the future, can't this be used as a joke.

The meat at this moment is raw meat, and the water in the pot is boiling water, so put the lion head into the pot gently and slowly.

Put the lion heads in one by one, and gently skim off the foam with a spoon.

Then use the back of the spoon to carefully push the lion head over.

When there is no froth, use a colander to take out the lion's head and put it into the same boiling chicken soup next to it.

Put it all in, bring it to a boil, skim off the foam, and turn the fire on the stove to the state of a chrysanthemum core, that is, the kind that seems to be on but not on.

After adjusting the fire, cover the prepared cabbage leaves one by one on the lion's head, leaving no gaps as much as possible.

Cover the casserole and start simmering.

Xie Baomin looked at the time:

"It's half past six, and it's half past eight in the evening."

The live director in charge of the live broadcast asked:
"Could you lift the lid of the pot and take a close-up later?"

"No, don't even think about it. Lion's head is delicious because the protein inside will slowly decompose during stewing. This is also the secret of lion's head's delicious taste. This process needs to be stable when the temperature and pressure are stable at the same time. Once the lid is lifted, this stability is destroyed and it cannot continue.”

Xie Baomin rejected the proposal on the spot, and at the same time said to the camera:
"It is said that one stew is worse than a thousand burns. When making this kind of dishes, everyone should try to restrain their curiosity. Don't lift the lid when the time is up, otherwise the success may fall short."

For the next two hours, what should we broadcast live?

Netizens booed in the live broadcast room:
"Boss Lin, let's sing a song."

"Dancing is also fine, we don't dislike it."

"..."

Lin Xu thought for a while and said:
"Go downstairs and set up a tripod at the service desk, and let everyone listen to Dundun's storytelling."

This is the most time-saving and labor-saving live broadcast method, and it can also allow everyone to spend two hours quickly.

Soon, in front of the service desk downstairs, Dundun was lying on the small roof, looking at the live camera in front of him, and started babbling again, not like a cat at all.

But the fans in the live broadcast room were very happy:

"Stop pretending, I'm a big fan of Dundun, I'm going to have a showdown!"

"Is there anyone like me who pays attention to Boss Lin purely to watch Dundun."

"Zhuzhuo, me too, I just wait to see Dundun's movements every day."

"I feel like I'm fat again."

"What's fat? That's cute, you fake fan!"

Seeing these bullet screens, Shu Yun couldn't help coming out to defend his godson:
"Actually, Dundun is not fat. It's just that after the cold weather, it has grown a layer of fluff. It looks very fluffy, but its weight is still the same."

In general, only cats that eat carbohydrates tend to gain weight.

Cats like Dundun who eat pure meat will have a constant weight.

Upstairs, Lin Xu drank a glass of yam juice and saw Shen Jiayue sitting in a corner playing with her mobile phone, so she asked curiously:

"What are you working on?"

"Responding to netizens' comments, the video I shot today went viral. Many people said that the tutorial was good, and a bunch of fans asked me to hand in homework."

Smashing chestnuts with a hammer is not only easy to use, but also quite relaxing.

So in just a few hours, many netizens handed in homework, and some people went to the hardware store to buy it because they didn't have a hammer at home.

Zeng Xiaoqi said:
"I'm also planning to buy it. I bought the air fryer I bought following the trend and have moved it several times, but I haven't used it yet. I have to make sugar-fried chestnuts every two days."

In the future, when I am not busy at night, I will just nestle on the sofa with Chen Yuanyuan, eat my homemade candied chestnuts, and watch the TV programs cast on the screen, just think about it.

Chen Yan pouted:
"Eat, eat, and sooner or later you'll get fat into Michelin three-star tires."

Zeng Xiaoqi shrugged indifferently:

"I don't need to maintain my image in front of my partner. If I'm fat, I'll be fat. But some people, be careful when eating lion's head later. It's full of fat and has high calories."

"you……"

Chen Yan squinted her eyes. It seemed that it was time to prepare a bunch of small shoes for Xiao Qiqi, so that she could experience the cruelty and indifference of capitalists.

Lin Xu rested for a while, and chatted with the master for a while, listening to him explain a lot of essentials for making lion heads.

At [-]:[-], everyone returned to the small kitchen again to continue the live broadcast.

Right now, the live broadcast room is full of strong fresh fragrance, which smells very comfortable.

In order to increase the appearance, Lin Xu specially washed some small rapeseed, and then scalded it with chicken soup. When he put the lion head in the bowl later, he put it at the bottom of the bowl as a decoration.

At [-]:[-] in the evening, the lion's head in the pot was completely stewed for two hours.

Lin Xu opened the lid of the pot, and a refreshing fresh fragrance came out of the pot. This smell has the strong aroma of pork, the fresh aroma of chicken soup, the delicate fragrance of shrimp roe, and the fragrance of cabbage...

All kinds of aromas gathered together, and the whole small kitchen was filled with the sound of inhalation.

Dai Jianli said:
"Just for the taste, this lion's head is pretty good, but it's a pity that you can't eat it in ordinary restaurants."

Qiu Zhenhua nodded:
"Indeed, the cost of this product is high, and it is not easy to sell if it is made too much. If it is stewed for a long time, the taste will deteriorate... It is really embarrassing."

While the two were chatting, the cameraman had already moved to Lin Xu's side and started shooting close-ups.

The cabbage in the casserole had been boiled and collapsed. Lin Xu carefully used chopsticks to slowly remove the cabbage leaves, and the lion head underneath showed its true appearance.

When put into the pot, these lion heads are round balls the size of a fist.

But at this time, the fat on the surface of the meatball has melted, leaving only the lean part, which looks uneven.

It looks like the head of a stone lion, which is why the name "lion head" comes from.

These lion heads are pale pink and have a pleasant fragrance. When the pot is slightly boiling, the whole lion head is actually shaking slightly, which means that it has been stewed enough.

But it can't be cooked yet.

Lin Xu took the remaining crab powder and sprinkled spoonfuls on the lion's head.

After putting it all in, cover the lid of the casserole, wait for the gas to come up, turn off the heat, and bring it to the work surface.

The most notable feature of the crab powder lion head is that there is a small spoonful of crab powder on the lion head. These crab powder should not be placed too early, otherwise it will be crushed by the cabbage leaves and lose its shape, and the taste will be soaked into the soup.

It should be placed on the lion's head when it is out of the pan, and then simmered for a short time to let the taste of the crab powder come out.

In this way, when the lid is lifted, there will be that amazing feeling full of crab flavor.

"Are you ready?"

Lin Xu looked at the photographer in front of him and asked.

"over!"

Hearing such an answer, he pinched the lid of the casserole and slowly opened it.

The fragrance is more intense, and at the same time, it also has the unique deliciousness of crabs. The photographer in charge of shooting is so fragrant that he can't help but swallow his saliva.

"Give the camera brother a taste, I can hear him swallowing."

"Haha, I heard that too."

"Photographer: We are professionally trained, no matter how tempting the food is, we won't swallow... Gudong~~~"

"I really want to try it. This pot of lion head must be delicious."

"I just asked Lin Kee if it is new? If it is new, I will try it no matter how expensive it is!"

Originally, Lin Xu didn't intend to put the lion's head on Linji Food, but the bullet screen was full of similar words, he thought for a while and said:

"Seeing that everyone wants to eat it so much, how about this, we make a hundred lion heads for each meal, and the supply is limited. Friends who arrive first will eat first, and those who come late will wait for the next time."

Other restaurants dare not do more, because they are worried that they will not be sold.

But Lin Kee is not afraid, Lin Kee has a large customer base, and the business is full every day, and there will never be any leftover lion heads.

Hearing this, everyone typed out Boss Lin Saigao's barrage.

Lin Xu didn't expect to have such an effect. He put the blanched rapeseed into small bowls, and was about to take out the lion's head when a system prompt sounded in his mind:
"The host has made a perfect stewed crab powder lion head, and the Huaiyang three-headed banquet has already won the second one. The time-limited task [three-headed gathering] is triggered: the host is asked to make a Huaiyang three-headed banquet within ten days according to his understanding of cooking. The first is to roast the whole pig's head, after the completion, the branch task of Huaiyang Cuisine will be opened, and the host should explore it by himself after completing it."

Branch task?

What's happening here?
But since it's a task, let's do it. Anyway, these literati dishes are quite pleasing to the eye, even if it's to make the family happy, it's worth it.

After making up his mind, he came back to his senses, put the trembling lion heads into a bowl with a spoon, and then scooped up a spoonful of clear soup in the pot, and this regular meal-style lion head was officially ready.

"Brother, come and taste!"

After serving several bowls, Lin Xu gave them to Xie Baomin, Qiu Zhenhua and Dai Jianli.

The three of them received it in their hands, instead of using chopsticks, they scooped up a lump of meat with a spoon and shook it lightly at the camera, the meat in the spoon suddenly shook tremblingly.

It makes people feel like a stone lion is alive in an instant, shaking its head to shake off the water on its head.

This is the criterion for judging whether the lion's head passes the test - the lion's head throws water.

If the meat does not tremble when the spoon is gently shaken, it means that it is unqualified and unqualified.

Xie Baomin said:
"Netizen friends, when you eat the lion's head dish in the future, you will shake it with a spoon like this. If it doesn't move, it means that you have encountered the same experience as me and were fooled by the store."

After speaking, he put the piece of meat into his mouth, took a sip and swallowed it:

"Did you see it? I didn't chew it. You don't need to chew a good lion's head. It melts in your mouth... Junior brother, this lion's head is really well made. Save another one for me later. I have to eat two... ..."

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(End of this chapter)