Lion's head is a well-known dish, and it is also a dish with different practices in the north and south of the country.

Even where the lion's head came from, and what kind of cuisine it belongs to, are all opinions and there are some debates.

But one thing is for sure, no matter where the lion's head is, it is made of pork belly as the main ingredient.

The lion's head of Su Ji may be regarded as a relatively old and independent inheritance.

The most common lion's head, most of the saying is that water chestnuts must be placed, and some places are commonly known as "horseshoe".

However, in the lion head inherited by Su Kee, water chestnuts are not necessary, and Su Kee will mix in some other ingredients to enhance the taste and relieve the lion's head.

Feng Yifan stepped into the back kitchen, and the apprentice was already eager to try.

Lin Ruifeng knew that Master would definitely cook a big dish, and this was also a great opportunity for him to learn.

Seeing the appearance of the apprentice, Feng Yifan smiled and said, "It seems, you are ready?"

Lin Ruifeng was stunned for a moment, and then said, "Yes, I am ready Master." ”

Feng Yifan continued: "It's useless to be ready, because you don't have a chance to interfere today, the lion's head dish is actually very particular about a feel, so it's best to make it alone." ”

Hearing that the master said that he wanted to be a lion's head, Lin Ruifeng was actually no stranger.

These days in the back kitchen, Lin Ruifeng sees Master making lion's head every day, but just by looking at it with his eyes, he already feels the difficulty of this dish.

Maybe in many places where you don't know how to make a lion's head, you will just puree the pork belly and make it like that.

But in reality, the lion's head cannot and can be made by whipping the meat puree, and the lion's head must be cut with a knife.

Moreover, Su Ji's lion head is to separate the fat and lean meat first, and then cut the fat and lean separately.

Mix according to the ratio of fat six and lean four.

And in the process of knife cutting, although the diced meat is cut to the size of a soybean grain, the fat meat must be cut slightly larger than the lean meat. It's really a lot of knife work.

At least Lin Ruifeng has watched it for so many days, and he thinks that he still has no way to accurately cut out qualified diced meat.

Today, Feng Yifan is still making it in front of his apprentices.

Choose pork belly on a piece of pork ribs.

Then you need to slice the pork belly layer by layer, and you need to slice all the fat and lean meat.

This process is not only a test of knife work, but also a test of patience, and the process of making pieces alone is very cumbersome.

Then you also need to cut the lean meat and fat meat into small cubes, and the small dices of soybean grains must also be cut carefully and tirelessly.

The green onion and ginger are minced, and the same is to be cut here, and it should be cut smaller and finer. Cut them all and put them all in a metal basin.

The seasoning is actually very simple, salt, pepper, cooking wine, and add some water starch.

The rest is the whipping process, which begins with a clockwise beating of the diced meat into a ball, followed by a great test of the chef's skill and strength.

This is the process that Lin Ruifeng remembers these days.

But today it's different.

After Feng Yifan finished cutting the diced meat, green onion and ginger, he did not directly season and whip, but prepared some other peak ingredients.

First of all, of course, is the more familiar water chestnut.

In addition to water chestnuts, Feng Yifan also prepared lotus roots. And the lotus root he used was not a local lotus root, but a specially purchased Chucheng lotus root.

It is a kind of lotus root that is better in China, and is known as: raw food such as autumn pear, cooked food like chestnut.

At this time, it is not the season for lotus root production, so the lotus root in Feng Yifan's hand cannot be regarded as the most seasonal lotus root in Chucheng, but it can be used to make a lion's head.

In addition, Feng Yifan also prepared catfish, river mussels, shrimp roe, a few lotus leaves, a salted egg yolk, and some slightly cracked rice grains.

All these preparations were made, and the water chestnuts, lotus roots, and washed river mussels were all diced.

Next, Feng Yifan divided the original meat filling into four parts and put them in four metal basins.

Then the official production finally began.

In the first pot, the minced green onion and ginger, salt, pepper, cooking wine, and water starch are stirred into the minced meat, followed by diced mussels and water chestnuts, and then a very laborious whipping begins.

After stirring the filling into a ball, pick it up and beat it.

Smack, smack, smack......

The minced meat slammed into the basin one after another, and the sound echoed in the back kitchen, which was really deafening.

Lin Ruifeng just watched from the side, and he already felt that power.

After the beating is completed, put some oil on the surface of your hands, first pinch a part of the filling, and then pinch the salted duck eggs prepared in advance.

Take the salted duck egg as the heart, then put the filling on the outside, dip some starch water in the palm of your hand, slowly form a large meat ball, put it in boiling water to boil and set, and at the same time, it is also to cook out the impurities in the meat filling.

While boiling, Feng Yifan started another pot on the stove next to him. First, add rock sugar to it, add a little water, and slowly melt the rock sugar over low heat, and then continue to simmer until the sugar in the pot begins to change color.

Lin Ruifeng stood aside and understood that Master was going to boil out the sugar.

This is a common way to hang the color of the general braised rice, of course, it is more convenient to use red yeast rice to color.

However, Feng Yifan obviously didn't plan to do that, he just wanted to fry a sugar color first, and then mix the braised sauce, which is very similar to the method of braised pork.

In the process of frying, Feng Yifan started his small class again.

"You pay attention, stir-fry the sugar, don't be in a hurry to stir it, just use a spoon to push it so slowly, wait for it to melt completely, and then you must be patient, slowly, little by little, push it in one direction to fry. ”

Lin Ruifeng was naturally very serious in a hurry, looking at the iron spoon in his master's hand, and during the slow frying, the sugar in the pot gradually changed color.

It slowly took on a yellowish brown color, and slowly it turned into that slightly dark brown color again, and began to bubble.

Feng Yifan said as he began to add water and other ingredients: "See, is this the extent, if you are making braised pork, at this time, you can directly add the meat pieces to stir-fry, or pour in the sauce, stir-fry well and pour it out for later use." ”

Lin Ruifeng stood aside and wrote down the process of master's narration and production very seriously.

Feng Yifan did not put out the fried sugar, but directly and quickly added other ingredients and fried a pot of braised sauce directly in the pot.

After that, season the braised sauce, pour it into a small casserole, set aside and simmer. Then put the boiled lion's head into it, so that the first braised is completed.

For the second lion's head, the same steps are repeated, only this time with chopped lotus root and stirred.

After the dough is formed into a lion's head, it is still put into white water and boiled slightly to set the shape, boil out some impurity foam, and then fish it out.

What surprised Lin Ruifeng next was that the master let the lion's head cool slightly, rolled it onto a layer before breaking the rice grains, and put it in the cage drawer with lotus leaves to steam.

Standing on the side, Lin Ruifeng saw the master wrapping the lion's head with his hand and wrapping it in rice grains, and he was also amazed by the master's "ruthless iron hand".

Feng Yifan said with a smile when he finished placing it and started steaming: "I'm actually a wrong demonstration, if you want to do this, it's best not to use my method, we can soak the meat overnight, soak the blood and water out to do it, and then you can steam it directly." ”

Lin Ruifeng nodded a little stunned after hearing this, and his heart was still shocked, Master really can always have a way to do it.

The next one is mixed with pureed catfish and simmered in a chicken broth prepared in advance.

In the first three, Feng Yifan all added water chestnuts, and this last one Feng Yifan only used shrimp roe.

After being whipped and beaten, it is boiled in boiling water and then stewed in a broth made with pork skin and pork bones.

So far, on the back kitchen stove, there are four different lion head methods of "braised red, steamed, stewed, and stewed".

Slowly the fragrance came out, permeating the entire kitchen, it was really a collection of various fragrances, so that Lin Ruifeng couldn't help but swallow his saliva, feeling that the four lion heads made by the master this time would definitely be very delicious.

Feng Yifan was waiting for the lion's head to complete its maturity, and chatted with the apprentice standing aside.

"Ruifeng, do you have any insights after watching it this time?"

Lin Ruifeng thought about it seriously and said, "Master, this time you made four lion heads, but you used four different methods, and also added four different ingredients, which made me really surprised. ”

Feng Yifan smiled and asked, "Just surprise?"

Lin Ruifeng then said: "There is still shock. ”

Feng Yifan waved his hand: "What a surprise, shock, needless to say, I want to ask you, have you felt something from the production of this lion's head?"

Lin Ruifeng was asked like this, and fell into a very serious contemplation.

After a long time, he slowly spoke: "I feel that cooking many times really requires a lot of care, and every step seems to be tedious, but if you want to present the dishes in the best state, you must do every step well." ”

Then thinking of the lion head steamed with lotus leaves, Lin Ruifeng added: "Also, the kitchen may encounter various accidents, and you must know how to be flexible." ”

After listening to the apprentice's words, Feng Yifan smiled and nodded: "Yes, Ruifeng, you are indeed making rapid progress." ”

After the praise, Feng Yifan said: "However, you have forgotten the most important point, that is, the importance of basic skills, whether it is every step you said to be meticulous and done, or unexpected adaptations, it is all on the solid foundation of your basic skills." ”

Lin Ruifeng nodded immediately when he heard this, and he also understood in his heart, and the master specifically asked about his intentions.

Feng Yifan smiled and said, "Have you seen Master's separate production process? You also need to grasp each kind of time, so that you can make it almost at the same time." ”

After that, Feng Yifan turned off the stove, but he didn't rush to open the lid of the pot, but began to prepare for the plate first.

Four different containers were selected, a small red porcelain cup for braised lion's head, a celadon bowl for steaming, a small porcelain cup for stew, and finally a white porcelain bowl for the original stew.

The four lion heads were all in bloom, and Feng Yifan also poured various soup ingredients into them.

Then they are all covered, on the small bowl of celadon, covered with a pruned lotus leaf.

After the whole plating, it is really four containers that are placed like this, which is already a perfect work of art.

Lin Ruifeng stood beside him, his eyes were a little straight.

Feng Yifan finally finished everything, smiled and stretched out his hand in front of the apprentice's eyes and said, "What's the matter?"

Lin Ruifeng came back to his senses, calmed down and asked, "Master, your presentation is simply too beautiful, it is really very high-end after such a swing, which makes people feel completely unaffordable." ”

Feng Yifan's praise for his apprentice suddenly couldn't help laughing: "This is actually the importance of the instrument. ”

Then, Feng Yifan put them on the tray one by one, ready to serve them out and serve them while continuing to explain to his apprentices.

Lin Ruifeng was quick-eyed, and hurriedly stepped forward to help take over the tray, and he held it in his hand very seriously, it was like holding four antiques, so that he didn't dare to make the slightest mistake.

Feng Yifan and other apprentices stabilized and said slowly: "In tradition, there is a saying of 'color, flavor and shape', but in fact, for cooks, it should be 'color, flavor and shape', what kind of dish with what kind of container, in order to show the artistic conception you want to show." ”

Lin Ruifeng listened very carefully, and at the same time looked ahead and carefully held the tray, and slowly walked out of the back kitchen door.

After Feng Yifan finished saying this explanation, he didn't say anything and led the apprentice out of the back kitchen.

The moment the master and apprentice stepped out of the back kitchen, to their surprise, there were already many people waiting in the restaurant outside, including not only people from the TV station, but also some old neighbors on the old street, as well as people visiting the night market.

In this case, the people who went out on the TV station, a few younger people, accidentally revealed the matter.

The result is spread to ten, and ten to hundred.

The first to come to see was naturally the owners of the nearest shops, and the people who visited the night market on the old street also came to watch, and finally the owners of several shops in the west also rushed over.

At this time, in the restaurant, whether it is the Lin family's early shop for the old couple, Yang Zhigang from the old Yang barbecue restaurant, Fan Chaodong and Wang Cuifeng from the rice wine shop, or several old people in the west, they have been waiting for a long time.

Seeing the master and apprentice come out, the restaurant was instantly silent, and everyone's eyes instantly focused on the master and apprentice walking out.

I don't know who said, "It's out, it's finally out." ”

The next moment, the restaurant exploded almost instantly, and there was a crowd of people outside the door, and many people wanted to come in and take a look.

Faced with this situation, the TV station had no choice but to quickly coordinate.

Lin Ruifeng was a little scared when he saw this situation, but Feng Yifan still held the apprentice's hand and didn't let the tray in his hand fall.

Taking the tray from the apprentice's hand, Feng Yifan walked to the middle table with the tray and put the tray down first.

Then he said to the crowd at the door, "Everyone, please don't crowd, please be quiet and listen to me." ”

Feng Yifan's voice was still quite strong, and he really quieted the crowd. People inside and outside the restaurant looked at him, waiting for what he had to say next.

Seeing that the crowd was quiet, Feng Yifan said: "Our Su Ji is a restaurant, not a place to visit, so everyone wants to take a look at my dish, I can understand, but please don't affect the guests' meals, Feng Yifan is here to thank you." ”

After saying this, Feng Yifan also bowed to the crowd inside and outside the restaurant at the door, asking everyone to understand.

With such words, most of the people in the crowd could understand, saying that they just wanted to see it and would definitely not disturb the restaurant customers.

In the end, the old man surnamed Yan, who was still a longevity, came over and said that he was willing to show everyone to see it, so that the crowd could be quieted.

..。 m..