Chapter 533 Crab meat lion head without crab meat
Jiang Feng had already thought about what to cook.
He wants to use pork belly to cook, and he also wants to use fat pork belly to cook.
Since it is the food on the Zhao family's dinner table, it must naturally conform to the Zhao family's style.
He’s going to make a crab-meat lion head without the crabmeal.
Speaking of lion heads, we have to mention Sixi meatballs. Not only do these two dishes look similar, but the production techniques are basically the same. From the appearance, the biggest difference is the color, but many people still think Sixi The meatballs are braised lion heads.
When Jiang Jiandang was smelling the food last year, he was defeated because he mistakenly smelled the Sixi meatballs as lion heads.
It is also very simple to distinguish between lion head and Sixi meatballs. Sixi meatballs mostly use meat fillings, while lion head uses diced meat. Sixi meatballs need to be fried, but lion heads are generally not fried. (Note ①)
Of course, there is also the most direct way to judge. Sixi meatballs must be four large meatballs.
Xu Ke once recorded in "Qingyi Leichao": "The lion's head is named after its shape, which is round. The pork is half fat and lean, chopped finely and roughly, and mixed with egg whites to make it easy to solidify, or add shrimps, Crab meal. Take a yellow sand pot, place bean sprouts or bamboo shoots on the bottom, and mix with water. And salt, make a big round with the meat, put it on top, cover it with vegetable leaves, cover it with a pot lid, put it into the iron pot, sprinkle a little salt to prevent the pot from cracking, and then dry it over a slow fire. Stop burning several handfuls of firewood after about five minutes, and then take them out when they are cooked."
For ordinary lion head, it is better to use pork belly that is 50% fat or 64% lean, but for crab meat lion head, you can use 73% fat or 73% lean pork belly.
Tian Lin saw that Jiang Feng didn't touch any of the ingredients and cut a large piece of pork belly first. She felt strange and asked, "Xiao Feng, didn't you say it's too late to make braised pork?"
"Auntie, I don't make braised pork, I make lion head." Jiang Feng explained, quickly peeling the pork belly on the chopping board.
Lion Head Tian Lin knows that when people in the village have weddings and banquets, the cooks they invite will sometimes cook the lion head. In the early years, they would use fatter pork belly to cook it, but now it is rare to see it. Tian Lin thinks that the lion head is too thin and not tasty, so she doesn’t like it very much.
But now that she saw that Jiang Feng used pork belly that was 73% fatter and thinner, she felt that the lion head must be delicious, and she wanted to learn from it.
She has to learn how to make braised pork and bamboo shoot stew. It doesn't matter if she adds a lion's head. She may not be able to learn it anyway. Quality cannot match quantity.
"Xiao Feng, do you think this lion-headed aunt can learn it?" Tian Lin asked.
Jiang Feng felt that Tian Lin would definitely not be able to learn it, but then he thought that if Tian Lin was willing to learn, even if the meatballs cooked in sauce were better than stewed meat, he said: "It doesn't matter if you can't learn it. I'll start with it." I’ll teach you how much you can learn, even if you don’t know how to make meatballs with a lion’s head.”
Tian Lin suddenly became happy and felt that Jiang Feng was simply the best boy in the world.
Jiang Feng learned this recipe from Dong Shi.
The meat should be medium-loin pork belly that is 73% fat and 73% lean. If you are afraid of being too greasy in summer, 64% pork belly is fine. The freshest crab meat should be used for the water chestnuts, which should be steamed with live crabs.
Although Jiang Feng now has neither horseshoes nor crab meat, as long as he follows the method of making crab meat lion heads taught by Dong Shi, he will still make delicious pirated crab meat lion heads.
Jiang Feng explained to Tian Lin while doing it without forgetting.
"Auntie, when you cut the meat, you must cut it very finely. Cut it into pieces the size of me, that is, the size of pomegranate seeds. Don't be afraid to waste time. It doesn't matter whether it looks good or not. You must cut it small and finely. After cutting, use the knife like I do. Keep cutting back and forth on the meat." As Jiang Feng said, he raised his big kitchen knife and cut on the meat repeatedly, as if he had some deep hatred for the meat on the chopping board.
When the diced meat becomes more dense and sticky, the edge is considered done.
After the meat is cut, it is seasoned and beaten.
Jiang Feng added various seasonings in turn, letting Tian Lin take a closer look at each addition. Tian Lin watched Jiang Feng's hand movements attentively like a primary school student in class. If she hadn't been unable to write, she would have wanted to take out her notebook and write down Jiang Feng's every step.
There were no water chestnuts and crab meat, and the pure meat filling was a bit boring. Jiang Feng cut some diced winter bamboo shoots and mixed them with the meat filling to make the winter bamboo shoot filling. The winter bamboo shoots were tender and refreshing, and they had a unique flavor when mixed with the lion's head and poured with stock.
Speaking of soup stock, Zhao’s kitchen has it ready-made.
In the past few years, Tian Lin would work in factories in towns or counties. After Zhao Mei's family and life became stable, Tian Lin stopped working and lived in the countryside, growing pigs, chickens and ducks on two acres of land to be self-sufficient. I lived the life of seeing Nanshan leisurely in Tao Yuanming's poem.
Tian Lin raises chickens every year, only hens. She buys chickens at the beginning of the year and raises them until they are fat over the year. Except for eating some of the eggs laid by the hens, I kept the rest and sent them to the town to send SF Express to Zhao Mei every once in a while.
The hens will be killed for Zhao Mei when she comes back to celebrate the New Year, and they will be braised or stewed, one a day. Those that can't be eaten are tied up and asked to be taken away by Zhao Mei. Those that can't be taken away are raised for another year and raised as old hens to wait for Zhao Mei to come back the next year.
There is leftover chicken soup in the refrigerator from the day before, stewed with Tian Lin's old free-range hens. The chicken is very fat, and Tian Lin would not separate the fat from the chicken and put it into a bowl when stewing the soup. The noodles with two eggs cooked in yellow chicken soup full of chicken fat were made by Zhao Mei during this period. Night snack.
Adding two eggs to the chicken noodle soup, Zhao Mei's meal was not shabby, and she even ate delicious noodles.
There is no technical content in stewing chicken, as long as the chicken is good, Tian Lin's skill in raising chickens is good, and the chicken soup he stews is naturally good.
When Tian Lin saw Jiang Feng open the refrigerator and bring out the chicken soup, she thought he wanted to heat up the leftover chicken soup and count it as a dish, and said, "Xiao Feng, don't serve these leftovers on the table, it won't look good."< br>
"Auntie, I'm going to heat some chicken soup and pour it on the lion's head later." Jiang Feng explained.
The crab-meat lion head beating was also very particular, but Jiang Feng felt that Tian Lin would most likely not be able to learn it. Beating the meat up and down first, then stirring in the same direction, and then beating again. This method of beating the meat is too difficult for Tian Lin, and it takes a lot of effort. It is enough for Tian Lin to cut the meat into cubes and adjust the flavor.
After shaping into large meatballs, it is then stewed in a pot. It can be stewed slowly or quickly. Now that there is no time, Jiang Feng can only stew quickly.
After the lion's head was on the stove, Jiang Feng left it alone and cooked a pot of braised pork ribs and a pot of hibiscus and egg custard without stopping. After the two dishes were cooked, the dishes Tian Lin cooked before were already cold even if they used heat preservation techniques to keep them warm. Jiang Feng reheated the dishes and adjusted the flavor.
Although the heat is a bit older, the taste has definitely improved a lot.
In the blink of an eye, it’s meal time, and the crab meat lion’s head without water chestnuts and crab meat is about to be cooked.
Tian Lin stayed by the pot, waiting to see what Jiang Feng's lion head would look like after it came out of the pot.
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Note ①: This chapter is excerpted from Chapter 104 published by Zhutou Miaomiao on April 20. (End of chapter)