Back in Taiwan, Sinan first soaked the glutinous rice in warm water, and waited for another hour before Zhang Guangxian came back, so the recording officially began. Pen, Fun, Pavilion www.biquge.info Sinan flattened the soaked glutinous rice on the cage cloth and steamed it in the pot until there was no hard heart. Put some golden hooks in the small bowl and pour it into the rice wine plastic wrap lid tightly on the steamer for ten minutes and take it out. Sinan will then wash and scrape the skin of the lotus root again - without a knife, just wipe the skin from the steel wool ball, and then cut off a piece from the more part of the head. Waiting for the raw glutinous rice to cool down, Sinan cut the ham golden hook into fine pieces, mixed well with the glutinous rice, and then filled the lotus root little by little, filling it up to no more and no less, leaving room for the glutinous rice to rise and not coming out, and finally fixed the lotus root that had just been cut on the lotus root with a toothpick, and it was ready.

He took out a large casserole, and from the huge seasoning table, skillfully selected all kinds of spices needed to make the brine, wrapped them in gauze, smashed the stick bones, and baked them in the oven until one end of the bones was charred, and then began to start brine.

Waiting for the effort to boil the brine, Sinan stretched his neck unscrupulously and looked at it. The judges in the next row of judges were solemn, as if they were waiting to eat Tang monk's meat, and the idle crowd who came to participate in the recording whispered and sat impatiently. Look at Zhang Xianguang again, he was humming and chopping meat stuffing there, he brought his own kitchen knife, dark and black, looking not an ordinary weapon. Sinan didn't have much strength, and he didn't pay attention to it, so he felt that among the knives prepared by the TV station, a small melon and fruit knife was quite handy.

Seeing that she didn't even use a kitchen knife, Zhang Xianguang was very happy, this was obviously here to make trouble, and the judges in the audience also turned their heads to each other and looked at Si Nan.

When the fragrance of the brine wafted out, Sinan put the stuffed lotus root in, and when the domestic marinade was opened again, he immediately turned to low heat, dipped it in water with a kitchen paper towel, and filled it carefully and densely along the lid of the casserole to prevent the steam inside from escaping. Turning his head to look at Zhang Guangxian, the old man got up the oil pot and was frying big balls there, Si Nan knew in his heart: This is making a lion's head.

After about fifteen minutes of marinating, Sinan turned off the fire and waited for it to cool slowly. The old man has already taken out the fried big balls to control the oil, and is putting cabbage in the small casserole at the moment, which is to be used at the bottom, ready to be steamed in the pot. At this time, the bell rings, indicating that there are still thirty minutes left. The old man's face was not good-looking, and the lion's head had to be steamed for an hour before all the oil in it could be steamed, otherwise he would get tired of eating.

Sinan is a little gloating, old man, you are used to serving your master, people have leisure and money to wait slowly, and when the time is enough, it seems that your dish has kung fu and sincerity, but everyone knows that the people watching TV are all low-level people, and every day firewood, rice, oil and salt are enough to consume people.

Lifting the lid of the casserole, Sinan felt that the temperature was still a little high, so he soaked the casserole in the cold water basin and fell into the mode of doing nothing again. Zhang Guangxian pulled his face and looked at the steamer while looking at his watch. When there were five minutes left, the bell rang again, and Sinan took the lotus root out of the pot and cut it into thin slices, each small plate containing three slices. At the same time, according to the requirements of the program team, the rest of the lotus root was cut and divided into two large plates - the former was for the judges to taste and score, and the latter was for the comfort of the audience who were sitting and boiling oil.

Miss Etiquette came to bring the dish away, Sinan faced the judges, and reported the name of the dish: "Braised lotus root".

Zhang Guangxian's lion head also came out, and the name of the dish sounded like a pie: "Zhang's secret lion head".