What kind of dishes to cook, Jiang Feng had already thought about it.

He wants to cook with pork belly, and he has to cook with fatty pork belly.

Since it is a dish on the Zhao family's dinner table, it naturally has to conform to the style of the Zhao family.

He wants to make a lion's head with crab roe without crab powder.

Speaking of lion heads, we have to mention Sixi meatballs, these two dishes not only look alike, but even the production techniques are basically the same, the biggest difference in appearance is the different colors, but there will still be many people who think that Sixi meatballs are braised lion's head.

When he smelled the vegetables last year, Jiang Jiandang was defeated because he mistakenly smelled the Sixi pills as a lion's head.

If you want to distinguish between a lion's head and a four-happiness ball, it is also very simple, the four-happiness balls are mostly filled with meat, and the lion's head is diced meat. Sixi meatballs are to be fried, and lion's heads are generally not fried. (Note (1))

Of course, there is also the most direct way to judge, the four happy meatballs must be 4 large meatballs.

Xu Ke once recorded in "Qing Barnyard Banknotes": "The lion's head is named after its resemblance, and the pork is round." Half of the fat and lean pork, finely chop and coarsely, and use egg whites to make it easy to coagulate, or add shrimp and crab roe. Take a yellow sand pot, put yellow sprouts or bamboo shoots at the bottom, slightly mix with water and salt, make a very large circle with meat, put it on top, cover it with vegetable leaves, cover it with a jar lid, put it into an iron pot, sprinkle a little salt, to prevent the pot from cracking. Then, it is boiled over a simmer. Every time you burn a few firewoods, you will stop burning them for about five minutes, and take them out. ”

It is best to use half or six or four points of pork belly for ordinary lion heads, but crab roe lion head can be used for seven or three points of fat and thin pork belly.

Tian Lin saw that Jiang Feng didn't move any ingredients, so he went to cut a large piece of pork belly first, and asked strangely, "Xiao Feng, didn't you say that it was too late to make braised pork?"

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

The lion's head Tian Lin knows that when the people in the village have a happy event and wine, the chef invited to do it sometimes will burn the lion's head, and in the early years, it would be made with relatively fat pork belly, which is rarely seen now. Tian Lin felt that the lion's head was too thin, too firewood, no oil and water, and it was not delicious, so he didn't like it very much.

But now that she saw that Jiang Feng had used seventy-three points of fat and thin pork belly, she felt that the lion head made here must be delicious, and she wanted to learn.

She has to learn to make braised pork and bamboo shoot stew, and it's nothing to add a lion's head, anyway, she may not be able to learn it, and the quality is not good to make up for it.

"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, but after thinking about it, if Tian Lin was willing to learn, even if it was a sauce roast meatball, it would definitely be better than stewed meat, so he said: "It doesn't matter if you can't learn it, I'll teach you first, you can learn as much as you can, and you can learn how to make meatballs with a lion's head." ”

Tian Lin suddenly became happy, feeling that Jiang Feng was simply the best good boy in the world.

This crab roe lion's head method Jiang Feng still learned from Dong Shi.

The meat should be fat and thin seven or three points of middle-waist pork belly, if you are afraid of being too greasy in summer, you can also use six or four points, and the freshest crab meat should be steamed out of live crab meat for horseshoe.

Although Jiang Feng now has neither horseshoe nor crab meat, as long as he follows the method of making crab roe lion head taught to him by Dong Shi, the product is still a delicious pirated crab roe lion head.

Jiang Feng didn't forget to explain to Tian Lin while doing it.

"Auntie's meat must be fine, cut into meat the size of me, that is, the size of pomegranate seeds. Don't be afraid of time-consuming, it doesn't matter if it looks good or not, you have to cut it small, and after cutting, just like me, I keep cutting back and forth on the meat with a knife. Jiang Feng said as he raised the big kitchen knife and cut it repeatedly on the meat, as if he had some deep hatred with the meat grains on the board.

When the meat is tighter and sticky, the side is done.

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

Jiang Feng added various seasonings in turn, and each addition made Tian Lin take a closer look, and Tian Lin stared at Jiang Feng's hand movements intently like a primary school student in the classroom. If it weren't for the fact that she couldn't write, she couldn't wait to take out a small notebook and write down every step of Jiang Feng.

There are no water chestnuts and crab meat, and it is a bit monotonous to make pure meat filling, so Jiang Feng cut some diced winter bamboo shoots and mixed them in the meat filling to make winter bamboo shoot filling, the winter bamboo shoots are fresh and refreshing, and it is also a unique taste when mixed with the lion's head and poured with broth.

Speaking of broth, there are ready-made ones in the kitchen of the Zhao family.

A few years ago, Tian Lin would go to work in the town or county factory, but after Zhao Mei's family and life were stable, Tian Lin stopped working, lived in the countryside and planted two acres of land to raise pigs and chickens and ducks for self-sufficiency, and lived a leisurely life of seeing Nanshan in Tao Yuanming's poems.

Tian Lin raises chickens every year, only raising hens, and buying chickens at the beginning of the year to raise them for a year. Except for some of the eggs laid by the hens, they saved the rest, and every once in a while they went to the town to send SF Express to Zhao Mei.

The hen waited for Zhao Mei to come back for the New Year to kill her, or braised or stewed, one a day. If you can't finish eating, tie it up and let Zhao Mei take it away, and if you can't take it away, you will raise it for another year, raise an old hen and wait for Zhao Mei to come back the next year to eat.

In the refrigerator, there was leftover chicken soup from the previous day, stewed with Tian Lin's free-range old hens. The chicken is very fat, Tian Lin will not take off the chicken fat separately and put it in the bowl when she stews the soup, and the noodles with two eggs boiled in the yellow chicken soup full of chicken fat are Zhao Mei's supper during this time.

Chicken noodle soup with two eggs, so Zhao Mei didn't eat coldly, and she ate a lot of noodles when she ate it secretly.

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 not bad.

Tian Lin saw Jiang Feng open the refrigerator and bring out the chicken soup, thinking that he wanted to make the leftover chicken soup hot and make it a dish, and said, "Xiao Feng, don't serve this leftovers on the table, it's not good-looking." ”

"Auntie, I'll pour hot chicken soup on the lion's head later. Jiang Feng explained.

The beating of the crab roe lion's head is also very particular, but Jiang Feng feels that Tian Lin will not be able to learn it nine times out of ten. Beat it up and down first, then stir it in the same direction and then beat it, this method of whipping the meat is too difficult for Tian Lin, and it takes effort, Tian Lin can cut the diced meat and adjust the taste well.

After kneading into large meatballs, they are stewed in the pot, which can be simmered slowly or quickly, and now it is too late for Jiang Feng to stew quickly.

After the lion's head was cooked, he didn't care about it, and Jiang Feng burned a pot of braised pork ribs and a pot of hibiscus egg custard non-stop. After the two dishes were cooked, the dishes that Tian Lin had cooked before were already cold even if they were kept warm by using the heat preservation technique, so Jiang Feng put those dishes back into the pot and adjusted the flavor by the way.

Although the heat is a little older, the taste has definitely improved a lot.

In the blink of an eye, it's time to eat, and the crab roe lion head without water chestnuts and crab roe is about to come out of the pot.

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

.

PS:

Note (1): Excerpt from this chapter published in Chapter 104 on April 20.

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