Stop pretending, I am the God of Cooking and I am showing off my cards!

Not long after, carnival special effects floated across the live broadcast room, and the person giving the reward this time was actually Gao Xiaoshuai, who had not sent messages for a long time.

As the carnival floated by, there was also a bold and enlarged barrage:

"Apprentice, please teach those Huaiyang cooks who don't know how to cook Huaiyang cuisine, lest they lose all the goodwill they have left in literati cuisine."

In the past, there were many literati in the Huaiyang area. In order to pursue enjoyment and at the same time squeeze into the circle of literati and increase their social class, the local salt merchants tried their best to play tricks on the dishes.

Using ordinary ingredients to create extraordinary flavors, the presentation and taste of the dishes are excellent. Over time, Huaiyang cuisine, a scribe cuisine that is light but not bland, elegant but delicious, has been formed.

During the Qing Dynasty, Emperor Qianlong went to the south of the Yangtze River and was full of praise for Huaiyang cuisine. He still remembered it after returning to Beijing, so he recruited a group of Huaiyang cuisine chefs to enter the imperial dining room.

From then on, Huaiyang cuisine became popular and changed from literati cuisine to palace cuisine.

At the beginning of the founding of the People's Republic of China, Huaiyang cuisine continued to be popular. Not only was it honored as "the first banquet of the founding of the People's Republic of China", but even the annual state banquet was improved on the basis of Huaiyang cuisine.

However, since the 1980s, Diaoyutai chefs have gradually abandoned Huaiyang cuisine, and instead adopted the strengths of other cuisines, forming a unique state banquet style.

Depending on the location, state banquets are also divided into Taiwanese dishes and hall dishes.

The so-called Taiwanese cuisine is Diaoyutai style cuisine, and the "tang" in Tang cuisine refers to the Great Hall.

Huaiyang cuisine in the Yanjing area has lost its aura of state banquets, while Huai'an, Yangzhou and other regions where Huaiyang cuisine originated have also seen the emergence of new local cuisines such as Subang cuisine, Jinling cuisine, and local cuisine due to the local economy.

Huaiyang cuisine in a broad sense refers to the cuisine of the entire Yangtze River Delta region.

However, due to the bulk characteristics of Jiangsu, other cities have introduced local cuisines. The original Huaiyang cuisine has naturally lost a lot of reputation.

Without the blessing of the state banquet, local cuisines have been squeezed out in various ways. In addition, young people do not like the fresh and elegant Huaiyang cuisine, and prefer spicy and spicy hot pot, barbecue and various Sichuan and Hunan dishes that go well with rice. This has accelerated the development of Huaiyang cuisine. The decline of dishes.

The only good impression that Uncle Gao mentioned is actually the past glory of Huaiyang cuisine.

Nowadays, many old Huaiyang cuisine restaurants have either transformed into high-end dining venues that are prohibitive for ordinary people, or their craftsmanship has declined and they rely solely on their past reputation to attract tourists.

Most of the tourists who went to eat there also left disappointed.

In short, the deliciousness of Huaiyang cuisine has gradually become only available in books, movies and TV shows. In reality, it is difficult to encounter delicious Huaiyang restaurants.

This sense of fragmentation is also the main reason why Huaiyang cuisine has mixed reviews.

Uncle Gao's words made Qiu Zhenhua feel very emotional. Huaiyang cuisine has given birth to the cuisine of the entire Yangtze River Delta region, but it itself is declining day by day.

At this time, the chef of Huaiyang Cuisine didn't work hard and even served meatballs to perfunctory customers.

It's really annoying, and since this is an old restaurant in Beijing, it seems it's time for my uncle to give it a try, otherwise the reputation of Huaiyang cuisine will really be ruined.

While he was worried, netizens were happy:

"Haha, I finally admit my identity."

"Who would have thought that the old man who looked like a sweeping monk in the past would actually have such fun in private."

"Hurry up to Gao Xiaoshuai's live broadcast room and brush a few red flowers to prove that we are big fans of Uncle Gao."

"Excuse me, when will Uncle Gao resume broadcast? We are still waiting for your appearance!"

"After so many days, the vest finally fell off. I really want to ask Uncle Gao how it feels to lose the horse."

"..."

In front of the workbench, Lin Xu didn't pay attention to this, but continued to beat the diced meat in the basin.

Finally, when the diced meat became as sticky as glue, Lin Xu wiped the diced meat on his hand into the basin. At the same time, he brought a clean tray and brushed some lard on it, ready to put the lion's head.

Lard is the flavor code of Huaiyang cuisine, and its effect is similar to sesame oil in Shandong cuisine, red oil in Sichuan cuisine, and soy sauce in Cantonese cuisine.

After brushing with oil, Lin Xu mixed some wet starch and prepared to tie the lion's head.

The bundle here is not tied with a rope, but a technique in cooking to hold the scattered granular ingredients together.

The specific method is to dip your hands into wet starch, dig out a ball of diced meat slightly larger than your fist, put it in your hands to form a ball, and then throw it back and forth between your hands.

When throwing with both hands, the gaps between the diced meat will be squeezed, which will cause the lion's head to clump into a ball from its original loose state, as if it is tied together invisibly, hence the term "bundling".

Not only are lion heads suitable for bundling, but even when making ordinary meatballs and vegetable balls, if you toss the meatballs a few times and then fry them, the taste will be even better.

Because when throwing, the diced meat inside will gradually change from disorder to orderly arrangement, and the taste will naturally become better.

As for the reason for using wet starch, it is to prevent the diced meat from sticking to your hands, and also to shape the lion head.

The starch adheres to the surface of the lion's head, which can effectively prevent the lion's head from falling apart during cooking, and at the same time does not affect the soft and tender texture of the lion's head itself.

If the starch is added before beating, the resulting lion head will not taste very interesting.

Lin Xu waited until the lion's head in his hand became rounded and no longer felt loose. He placed it on the tray and continued to throw down another one.

After making these lion heads one by one, Lin Xu took the tray and put it into the refrigerator compartment next to it.

"The kneaded steamed buns need to be fermented before being steamed. The same goes for the lion's head. You need to remove the hardness inside so that it tastes better."

Xie Baomin explained, then looked at the clear chicken soup Wei Qian had prepared before, nodded and said:

"That's right, I wasn't lazy in making this chicken soup."

These chicken soups are based on old hens, supplemented by Jinhua ham, and are boiled over low heat for more than six hours to achieve this effect.

It looks refreshing, but it has a rich and fresh aroma. This is the flavor that meat ingredients have after being simmered over low heat for a long time. It cannot be produced by any chicken powder, chicken essence, or MSG.

Taking advantage of the lion's head to let off steam, Lin Xu cut the root of the cabbage and slowly peeled it open.

Remove the outer two or three layers, leaving only the cabbage with yellow leaves and tender stems inside.

When the lion's head is stewed later, use these cabbage leaves to press the lion's head. This will ensure that the lion's head is completely immersed in the chicken soup and will not be half boiled and half steamed.

In addition, during cooking, the unique adsorption properties of cabbage leaves can absorb the fat from the stew, keeping the chicken soup always fresh.

At the same time, the unique sweetness of cabbage leaves will also be absorbed by the lion's head, giving the lion's head the freshness of vegetables.

After doing this, Lin Xu wiped his sweat, drank some water, and took a short rest.

Even if you have the skills at hand, making so many lion heads at once is still a bit overwhelming.

He interacted with netizens and answered their questions.

Half an hour later, put a soup pot on the stove, add half a pot of water to the pot, and turn it on to high heat. Then put a large casserole on the stove next to it, pour the chicken soup in, and also turn to high heat.

Next, it’s time to cook, but there’s something special about cooking.

You can't put it directly into the chicken soup, but put it into a pot of boiling water first to let the lion's head take shape and boil out the foam on the lion's head. Only then can the lion's head be put into the clear chicken soup.

If you put raw meat directly in it, it will ruin the pot of soup.

Making this dish is the same as making braised meat. Do not let the soup come into contact with raw meat, otherwise the quality will be affected.

Soon, the pot is boiling.

Lin Xu took out the almost flaccid lion head from the refrigerator.

Pick up one, clasp it with your hands to make the loose appearance firm again, and then gently put it into the pot.

Dai Jianli said:

"Brother Lin has really learned the essence. When I first learned how to make a lion's head, I threw it into the pot and drank three meals of minced meat soup in a row."

The live broadcast room was suddenly filled with "Thank you for the reminder" barrages.

Although you may never make this dish, you still need to understand the principles.

If you encounter the occasion of eating a lion's head in the future, you can take it out and play it.

The meat at this moment is raw meat and the water in the pot is boiling water, so you have to put the lion head into the pot gently and slowly.

Place the lion heads one by one and gently skim off the foam with a spoon.

Then use the back of the spoon to carefully push the lion head and turn it over.

When there is no more foam, use a slotted spoon to scoop out the lion's head and put it into the chicken soup that is also boiling next to it.

Put them all in, bring to a boil, skim off the foam, and adjust the fire on the stove to a chrysanthemum core state, which is like blooming but not blooming.

After adjusting the heat, cover the lion's head with the prepared cabbage leaves one by one, leaving no gaps as much as possible.

Put the lid on the casserole and start simmering.

Xie Baomin looked at the time:

"It's six-thirty now, and it will be ready at eight-thirty in the evening."

The on-site director in charge of the live broadcast asked:

"Can you lift the lid of the pot later and take a close-up?"

"No, don't even think about it. Lion's head is delicious because the protein inside will slowly decompose when stewing. This is also the secret of the deliciousness of lion's head. This process requires stable temperature and pressure at the same time. Once the lid is lifted, this stability is destroyed and it cannot continue.”

Xie Baomin rejected the proposal on the spot and said to the camera:

"As the saying goes, a thousand meals is worth a stew. When cooking such dishes, you should try to restrain your curiosity and don't lift the lid when time is up, otherwise you may fail."

What content should be broadcast live in the next two hours?

Netizens cheered in the live broadcast room:

"Boss Lin, please sing a song."

"Dancing is fine, we don't mind it."

"..."

Lin Xu thought for a while and said:

"Go downstairs and set up a tripod at the service desk, and let everyone listen to Dundun tell stories."

This is the most time-saving and labor-saving way to live broadcast, and it also allows everyone to spend two hours quickly.

Soon, in front of the service desk downstairs, Dundun was lying on the small roof, looking at the live camera in front of him, and started to meow again, not like a cat at all.

But the fans in the live broadcast room were very happy:

"No more pretending, I'm a die-hard fan of Dundun and I'm going to show it off!"

"Is there anyone like me who pays attention to Boss Lin just to see Dundun?"

"Zhouzhao, me too, I'm waiting to see what Dundun does every day."

"I feel like I'm fat again."

"What does fat mean? That means cute, you fake fan!"

When Shu Yun saw these barrages, he couldn't help but come out to defend his godson:

"Actually, Dundun is not fat. It's just that after the cold weather, he grew a layer of down, making his whole body look very fluffy. In fact, he still weighs the same."

Generally speaking, only cats that eat carbohydrates tend to become obese.

Cats like Dundun who eat pure meat will have a very constant weight.

Upstairs, Lin Xu drank a glass of yam juice and saw Shen Jiayue sitting in the corner playing with her mobile phone, so she asked curiously:

"What are you working on?"

"Replying to comments from netizens, the video I shot went viral today. Many people said the tutorial was good, and a bunch of fans came to me to submit their homework."

Smashing chestnuts with a hammer is not only easy to learn, but also a great way to relieve stress.

So in just a few hours, many netizens handed in homework, and some went to the hardware store to buy it because they didn't have a hammer at home.

Zeng Xiaoqi said:

"I'm planning to buy it too. I bought an air fryer before and took it with me several times when I moved, but I haven't used it yet. I have to make sugar-roasted chestnuts in the next two days."

In the future, when I am not busy at night, I will sit on the sofa with Chen Yuanyuan, eating the sugar-roasted chestnuts I made, and watching the TV programs projected on the screen. It feels very comfortable just thinking about it.

Chen Yan pouted:

"Eat, eat, eat, and sooner or later you will gain weight and become a Michelin three-star tire."

Zeng Xiaoqi shrugged indifferently:

"I don't need to maintain an image in front of my partner. If I'm fat, I'll be fat. But some people should be careful when eating lion heads later. It's full of fat and high in calories."

"you……"

Chen Yan narrowed her eyes. It seemed that it was time to prepare a bunch of shoes for little Qiqi so that she could feel the cruelty and indifference of the capitalists.

Lin Xu rested for a while and chatted with the master for a while, listening to him talk about a lot of essentials for making lion heads.

At 8:20, everyone returned to the small kitchen again and continued the live broadcast.

At this moment, the live broadcast room is filled with a rich and fresh fragrance, which smells very comfortable.

In order to increase the appearance, Lin Xu specially washed some small rapeseed, blanched it in chicken soup, and put it on the bottom of the bowl as a decoration when he put the lion's head in the bowl.

At 8:30 in the evening, the lion's head in the pot had been stewed for two hours.

Lin Xu opened the lid of the pot, and a refreshing aroma wafted out from the pot. It had the aroma of pork, chicken soup, shrimp roe, and cabbage...

Various aromas gathered together, and the whole small kitchen was filled with the sound of inhaling.

Dai Jianli said:

"For the taste, this lion's head is pretty good, but it's a pity that you can't eat it in ordinary restaurants."

Qiu Zhenhua nodded:

"Indeed, the cost of this thing is high, and it is difficult to sell if it is made in large quantities. If it is stewed for a long time, the taste will become worse...it is really embarrassing."

While the two were chatting, the cameraman had already moved next to Lin Xu and started taking close-ups.

The cabbage in the casserole had been boiled until it collapsed. Lin Xu carefully used chopsticks to slowly pick out the cabbage leaves, and then the true appearance of the lion's head underneath was revealed.

When cooked, these lion heads are round dumplings as big as a fist.

But at this time, the fat on the surface of the meat ball has melted, and only the lean meat part remains, which looks uneven.

It looks like the head of a stone lion, which is why the name lion's head comes from.

These lion heads are light pink in color and have a pleasant fragrance. When the pot is slightly boiling, the whole lion heads are shaking slightly, which means that the stew has been stewed for enough time.

But we can’t get out of the pot just yet.

Lin Xu took the remaining crab powder and sprinkled it on the lion's head one spoonful at a time.

After everything is put, cover the casserole, wait for the gas to come up, turn off the heat, and put it on the work surface.

The most striking feature of the crab meat lion head is that there is a small spoonful of crab meat on the lion head. These crab meat should not be put in too early, otherwise it will be weighed down by the cabbage leaves and lose its shape, and the flavor will be soaked into the soup.

When it comes out of the pot, put it on the lion's head, simmer it again, and heat it briefly to let the flavor of the crab powder come out.

Only when you open the lid of the pot in this way will you have that amazing feeling full of crab flavor.

"Are you ready?"

Lin Xu asked looking at the photographer in front of him.

"over!"

Upon hearing this answer, he held the lid of the casserole and slowly opened it.

The aroma was stronger, and it also had the unique deliciousness of crab. The photographer in charge of taking the photo was so fragrant that he couldn't help but swallow his saliva.

"Give the camera guy a taste. I can hear him swallowing."

"Haha, I heard it too."

"Photographer: We have received professional training, and no matter how tempting the food is, we will not swallow our mouths... Gudong~~~"

"I really want to try it. This pot of lion head must be very delicious."

"I'll just ask Lin Ji if it's new? If it's new, no matter how expensive it is, I'll try it!"

Originally, Lin Xu had no intention of serving lion heads at Linji Food, but the barrage was full of similar words. He thought about it and said:

"Seeing that everyone wants to eat so much, let's do this. We will make a hundred lion heads for each meal and supply them in limited quantities. Friends who arrive first will eat first, and those who arrive late will have to wait until next time."

Other restaurants don't dare to do more because they are worried that they won't be able to sell.

But Lin Ji is not afraid. Lin Ji has a large customer base and is full of business every day. There will definitely be no leftover lion heads.

Hearing this, everyone shouted out boss Lin Saigao's barrage.

Lin Xu didn't expect such an effect. He placed the blanched rapeseed into small bowls. Just as he was about to take out the lion's head, a system prompt sounded in his mind:

"The host has made a perfect stewed crab meat lion head, and the Huaiyang Three-head Banquet has won two of them. The limited-time mission [Three-head Gathering] is triggered: The host is asked to make a Huaiyang three-head feast within ten days according to his own understanding of cooking. The first one is grilling the whole pig head. After completion, the Huaiyang Cuisine branch task will be opened. Please ask the host to explore it by himself after completing it."

Branch tasks?

What's happening here?

But since it's a task, let's do it. Anyway, these scholarly dishes are quite pleasing to the eye, and it's worth it even to make the family happy.

After making up his mind, he came to his senses, put the trembling lion heads into a bowl with a spoon, and then scooped up a ladle of clear soup from the pot. This regular meal of lion heads was officially ready.

"Brother, come and try it!"

After filling several bowls, Lin Xu served them to Xie Baomin, Qiu Zhenhua and Dai Jianli.

The three of them took it in their hands. Instead of using chopsticks, they scooped up a piece of meat with a spoon and shook it gently at the camera. The meat in the spoon suddenly started to tremble.

For a moment, it felt like the stone lion came to life and was shaking its head to shake off the water on its head.

This is the standard for judging whether the lion head passes the test - the lion head throws water.

If the meat does not tremble when the spoon is gently shaken, it means it is not up to standard and has failed.

Xie Baomin said:

"Friends, netizens, when you eat the lion's head dish from now on, you should shake it with a spoon like this. If it doesn't move, it means you have encountered the same experience as me and been fooled by the store."

After saying that, he put the piece of meat into his mouth, took a sip and swallowed it:

"Did you see it? I didn't chew it. You don't need to chew a good lion's head. It melts in your mouth... Junior brother, you made this lion's head really well. Save one for me later. I have to eat two... …”

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Sorry everyone, it’s late again! This chapter has 5200 words. Please vote for me!