v3 Chapter 528： Crab meal lion head without crab meal

Jiang Feng had long thought about what to do.

He is going to cook with pork belly, and he is going to cook with fatty pork belly.

Since it is a dish on the Zhao family table, it naturally follows the style of the Zhao family.

He is going to make a crab meal lion head without crab meal.

Speaking of a lion head, you have to mention the four happy balls. Not only do these two dishes look like, but even the production methods are basically the same. The biggest difference in appearance is the different colors, but many people still think that the four happy The meatball is the braised lion head.

When he heard about the dishes last year, Jiang Jiandang was defeated because he mistakenly smelled Sixi Wanzi as a lion head.

If you want to distinguish between a lion head and a sixi ball, the xiqi ball is mostly filled with meat, and the lion head is diced. Sixi **** are over-fried, lion heads are generally not over-fried. (Note ①)

Of course, there is also one of the most direct judgment methods. Sixiballs must be four large meatballs.

Xu Ke wrote in "Clear Money Notes": "The lion head is named after its shape, and the pork is also round. The pork is thin and thin, chopped and chopped, and used protein to make it easy to solidify, or add shrimp, Crab powder. Use a yellow sand pot with yellow buds or bamboo shoots on the bottom, slightly add water and salt, and use meat to make a great circle. Place it on top, cover with vegetable leaves, and cover with a lid. , Sprinkle a little salt to prevent the pot from cracking. Then, burn it with simmering fire. Every time you stop burning the wood, it will burn more when it is about five minutes, and take it out when it is cooked. "

For ordinary lion heads, it is best to use half or six or four cents of pork belly, but for crabmeat lion heads, you can use seven or three cents of pork belly.

When Tian Lin saw that Jiang Feng had not moved any ingredients, she first cut a large piece of pork belly and asked strangely, "Xiao Feng, aren't you saying that it is too late to make braised pork?"

"Aunt, I don't make braised pork, I make lion head." Jiang Feng explained, quickly peeling the pork belly on the chopping board.

Tian Lin, the lion head, knows that the chefs in the village sometimes have a lion's head when they have a happy event, and sometimes they use fat pork belly to make it. It is rarely seen now. Tian Lin didn't like the lion's head that was too thin without oil and water.

But now that she saw Jiang Feng use fat and thin pork belly, she felt that the lion head made from it must be delicious, and she had a desire to learn.

She's going to learn how to make braised pork and bamboo shoot stew. It's okay to add a lion head. Anyway, she doesn't necessarily know how to do it.

"Xiao Feng, do you think this lion-head aunt can learn?" Tian Lin asked.

Jiang Feng felt that Tian Lin would definitely not be able to learn, but after thinking about it, if Tian Lin was willing to learn, even if it was made with a soy pork ball, it would definitely be better than stewed meat. By the way: "It does n’t matter if you do n’t learn, I ’ll first Teach you how much you can learn, you can't learn how to make a meatball with a lion head. "

Tian Lin immediately became happy and felt that Jiang Feng was simply the best child in the world.

The practice of this crab meal lion head was learned by Jiang Feng and Dong Shi.

The meat should be medium-thick belly pork with seven or three points. If you are afraid of getting too tired in the summer, you can use the freshest crab meat and steam it with live crabs.

Although Jiang Feng now has neither horseshoes nor crab meat, as long as Dong Shi teaches him how to make a crabmeat lion head, it is still delicious pirated crabmeat lion head.

Jiang Feng did not forget to explain to Tian Lin while doing it.

"Auntie must be fine when you cut the meat, cut it into my size, which is the size of pomegranate seeds. Do n’t be afraid to take time, it does n’t matter if you do n’t care, you must cut it small. After cutting, it ’s like using a knife like me He kept chopping on the meat back and forth. "Jiang Feng said as he raised a kitchen knife and chopped the meat repeatedly, as if there was any deep hatred against the meat on the chopping board.

When the cuts are more dense and sticky, the side counts.

After the meat is cut, it is seasoned and beaten.

Jiang Feng added a variety of seasonings in turn, and each time Tian Lin took a closer look, Tian Lin stared at Jiang Feng's hands as intently as the pupils in the classroom. If it wasn't for her inability to write, she wished to pull out the original, and write down every step of Jiang Feng.

There is no horseshoe and crab meat, and the pure meat filling is a bit tedious. Jiang Feng cut some winter bamboo shoots and mixed them in the meat filling to make the winter bamboo shoots. The winter bamboo shoots are tender and refreshing, and the lion head is topped with broth.

Speaking of broth, Zhao's kitchen is readily available.

In the past few years, Tian Lin also went to work in a factory in the town or county. After Zhao Mei's family and life were stable, Tian Lin stopped working. She lived in the countryside and planted two acres of land to raise pigs and chickens. Lived a life of leisurely seeing Nanshan in Tao Yuanming's poems.

Tian Lin raises chickens every year and only raises hens. At the beginning of the year, she bought chickens and raised them for a year. Except that some of the eggs laid by the hens were eaten at home, the rest were choking, and every so often, they went to town to send Shunfeng to Zhao Mei.

The hens killed Zhao Mei when she came back for Chinese New Year, or braised or stewed, one a day. If you ca n’t finish eating, tie it up and let Zhao Mei take it away. If you ca n’t take it, raise it for another year. Raise an old hen and wait for Zhao Mei to come back the next year to eat.

The leftover chicken broth from the previous day was stewed with Tian Lin's free-range hen. The chicken is very fat. When Tian Lin stewed the soup, she did not chop the chicken oil down and put it in a bowl. The noodles with two eggs cooked in the yellow chicken soup full of chicken fat were from Zhao Mei during this time. Supper.

Chicken soup noodles with two eggs, so Zhao Mei did not eat shamelessly.

Stewed chicken has no technical content, as long as the chicken is good, Tian Lin's chicken raising skills are good, and the stewed chicken soup is naturally good.

Tian Lin saw Jiang Feng open the refrigerator and brought the chicken broth out, thinking that he wanted to add the remaining chicken broth to a piece of dish. He said, "Xiao Feng, don't bring the leftover to the table, it's not good-looking."

"Aunt, I'll just hot chicken soup and pour on the lion head later." Jiang Feng explained.

Crab powder lion heads are also very particular about beating, but Jiang Feng feels that Tian Lin probably cannot learn. Beating up and down first, then stirring in the same direction and then beating, this method of whipping meat is too difficult for Tian Lin, and it is also laborious. Tian Lin can cut the meat and adjust the taste.

After kneading into large meatballs, it is stewed in a pot. You can cook it slowly or quickly ~ www.novelhall.com ~ Jiang Feng can only be stewed now.

After the lion head was on the stove, he didn't need to worry about it. Jiang Feng burned a pot of braised pork ribs and a bowl of hibiscus eggs. After the two dishes were burned, Tian Lin's previously cooked vegetables were cold even if they were kept warm. Jiang Feng reheated those dishes and cooked them by the way.

Although the fire is getting older, the taste is definitely improved a lot.

In a blink of an eye, it was time to eat, and the crab meal lion head without horseshoe and crab meal was about to come out.

Tian Lin was standing by the pot, waiting to see what the lion head made by Jiang Feng would look like after it came out of the pot.

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PS:

Note①: Excerpted from this chapter published on April 20th in Chapter 104.

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