Food starts with noodles

In order to worry about not being able to wait for the Jiuzhuan Dachang to come out of the pot, he even brought some lo-mei from the restaurant and concentrated on waiting for the food to come out of the pot in the office.

However, because he was too focused on eating the lo mei, and after the work was over, everyone was quiet and no one was making noise, so after everyone dispersed from here, he knew that the Jiuzhuan Dachang had been cooked and had been divided up by everyone.

Li Hao sent his family away just to taste this delicacy, so naturally he would not be reconciled.

He grabbed the remaining half of the sweet duck and rushed in, but when he saw the empty tray, his expression suddenly became sad and angry.

Yep, still missed it.

But he was still a little reconciled.

I looked around the stove, but the more I looked, the more panicked I became.

Because the pot had already been washed, there was only a little soup in the tray, but it was also pushed into the sink by Xu Zhuo, and now even his plan to use the soup to make some rice fell through.

But Li Hao was still a little unwilling. After searching for a long time, he saw the toothpick that the old man just pulled out from the pig's large intestine.

He picked up one and smelled it, then looked at Xu Zhuo and asked, "Brother, is this toothpick...... tasted?"

Seeing his expression as if he had been hungry for several years, Xu Zhuo was immediately happy: "If you want to eat, grab a few pieces on the round table. Anyway, those are shapes, and it's okay to lose a plum blossom."

Li Hao didn't move immediately after hearing this, but turned to look at the old man.

When there are elders around, it is natural to listen to the elders, Li Hao still understands this very well.

His spirit made the old man a little dumbfounded, and then he walked over and picked up five pieces of fat intestines, that is, a plum blossom, and then added a few strokes of caramel to fill up the plum blossom.

After finishing these, the old man handed the small plate to Li Hao: "Taste these few yuan first, and you can heat up the remaining ten yuan in the microwave after the filming is over."

Li Hao took it excitedly, picked up one with chopsticks and put it into his mouth, his eyes widened suddenly: "Grandpa Xu, this is too delicious! Your craftsmanship is amazing!"

As a chef, there is no one who does not like compliments from others, and the old man is no exception.

However, he was already indifferent to these compliments, so he waved his hand at Li Hao, and said calmly: "I like to eat this, tell me earlier, when I have time, I will go to my house with Xiao Zhuo, and I will make more for you."

After finishing the nine-turn large intestine, it's time to cook the next dish.

The next dish is a famous dish of Huaiyang cuisine - braised crab powder lion head, also known as sunflower chop meat.

There is no doubt that this dish is from Chef Yu Peiyong.

Li Hao was about to leave after eating Nine Turns Dachang, but suddenly he couldn't move.

What a good day today, why are they all delicious?

I just ate Jiuzhuan Dachang, a famous dish from Lu cuisine, can I eat lion head with crab powder again?

Tsk, getting engaged today is really a lucky day for the zodiac.

If you want to talk about the famous dishes of Huaiyang cuisine, there may be a lot, such as Wensi tofu, Pingqiao tofu, boiled dried shredded, squirrel mandarin fish and so on.

But when it comes to family dishes, most people still choose the dish of lion head with crab powder.

Not only is it delicious, but this dish also fully demonstrates Huaiyang cuisine's knife skills.

Stewed Crab Meal Lion Head This dish is somewhat similar to the Sixi meatballs in Shandong cuisine, but in terms of size, the lion head is at least as big as two Sixi meatballs.

In addition, in terms of production, lion heads are different from Sixi meatballs. Sixi meatballs use minced meat, while lion heads use meat that is cut out with one knife.

From this point of view, the quality of the two dishes can be immediately divided.

Of course, this is not to say that Sixi meatballs are not delicious. In fact, in terms of food quality, Sixi meatballs are more delicious than lion heads.

But when it comes to dinner, when it comes to cooking skills and cooking methods, it has to be crab meat and lion head.

This is not just a dish, even like Jiuzhuan Dachang, it can be elevated to the category of art.

When Xu Zhuo washed the dishes, Yu Peiyong had already gone to change his clothes. After Xu Zhuo cleaned up the kitchen, Yu Peiyong also came in with a piece of pork belly that he had prepared earlier.

The most suitable dish for the lion's head is the three-layered pork ribs.

From the selection of meat, you can see the knife skills of the master of Huaiyang cuisine, because this dish first cuts the fat meat and lean meat into pomegranate seed-sized meat pieces, and then mixes them together according to the proportion to make the stuffing.

Only by doing this can the lion head be rectified.

As for pork belly, although the fat and thin parts are relatively distinct, after all, fat and lean meat are mixed together, so the fat and lean parts of pork belly must be completely removed first.

Only in this way can the meat be cut with a knife.

For Huaiyang cuisine chefs, the process of dividing the pork belly is also a process of demonstrating knife skills.

Yu Peiyong first introduced the ingredients to be used. The main ones used are pork belly, the crab powder that he made in Yangzhou when he was free during the National Day, and some other ingredients and seasonings.

After the introduction, Yu Peiyong took a kitchen knife and removed the skin of the pork first, then put the pork belly on the chopping board, and slowly lowered the knife to slice off the layer of pig fat close to the skin.

Then he used a knife to remove the first layer of lean meat.

Each layer is separated from fat and thin, there is not a trace of lean meat on the fat meat, and there is not a trace of fat on the lean meat.

This not only tests the knife skills, but also tests the chef's observation ability and full understanding of the texture of pork. From this point of view, Yu Peiyong is worthy of the title of Master Yan.

too strong!

Xu Zhuo felt that even if he cheated, he would not be his opponent.

Chapter 1357

Soon, Yu Peiyong completely separated the piece of pork belly, putting the fat meat on one side and the lean meat on the other side. Not only Xu Zhuo was surprised by the knife skills, but even Li Hao, who was waiting to taste it next to him, couldn't help it. Speechless.

This is too professional, if he hadn't seen it with his own eyes, he couldn't believe it was real.

After Yu Peiyong finished the meat slices, he turned his face to look at Xu Zhuo and asked, "Did you see any tricks?"

Xu Zhuo nodded, then shook his head again.

He did see a little way, but only a little.

Yu Peiyong said with a smile: "Before cutting the meat, you should carefully observe the texture of the meat, the line where the lean meat meets the fat meat, find the right one, cut it with the knife, and observe after cutting it open.

Pork has many different characteristics, but if you observe it for a long time, you can always find a certain pattern, so that you can prepare to distinguish the pork belly completely. "

Xu Zhuo: "..."

Forget it, I'd better pick it up a little bit honestly, it's not difficult, as for observation or something, wouldn't it be nice to have time to play two games?

But even though he thought so in his heart, Xu Zhuo still showed a look of being taught: "From now on, I will practice more, and strive to be as proficient as Grandpa Yu as soon as possible."

Yu Peiyong smiled, and then began to cut the meat.

In the category of minced meat, the method of cutting is rarely used, because most of the minced meat is chopped, and even now there is no need to chop it, and the meat can be turned into meat directly by using a meat grinder. into minced meat.

You can even choose the type of meat filling, such as minced meat, diced meat, diced meat and so on.

However, although the meat grinder is convenient, the minced meat made by hand is not as good as that made by hand. Therefore, when most people need to make dumplings, they still choose to chop the minced meat with a knife.

Only those who have too little time or are too busy to take care of chopping meat will choose minced meat made with a meat grinder.

In the category of Huaiyang cuisine, minced meat has also fallen into the inferior category. If you want meat filling to be delicious, the more suitable way is to cut it.

Cut all the fat and lean meat into pomegranate seed-sized meat, so that the grains are distinct and full of taste, which is very enjoyable.

However, compared to chopping meat, the difficulty of cutting meat is obviously much higher.

Not only should the knife be steady, but also the cut meat should be uniform in size.

It's easy to say, and it's not difficult when you think about it, but you won't know how difficult it is until you actually cut it.

Because if the meat is cut with the same force for a long time, the body will become stiff, and the muscles on the arms will become sore and swollen, and the concentration must be kept high, and it is necessary to observe whether the cut meat is even.

In this case, it's okay to cut a few times occasionally, but if you persist for a long time, few people can persist.

Yu Peiyong first cut lean meat. He cut all the lean meat into slices of about [-] mm, and then stacked these slices evenly, and cut these slices of meat into squares of about [-] mm with a kitchen knife. Meatloaf.

After cutting, arrange the meat strips and cut them into [-]mm square meat cubes.

After these steps, the lean meat stuffing to be used is considered cut.

After the lean meat is cut, the whole process of preparing the minced meat is considered complete... one third.

Well, in lion head, the ratio of lean meat to fat meat is different. Usually, there is more fat and less lean meat, so as to form the soft and tender taste.

This ratio is not constant, depending on the season, the ratio of lean meat to fat meat is not the same.

Under normal circumstances, the ratio is three to seven in winter, five to five in summer, and four hundred and six in spring and autumn.

Now it is the twelfth lunar month of winter, so it is natural to follow the ratio of three to seven, fat meat is more than twice as much as lean meat, so Xu Zhuo said that the whole meat filling is one-third complete.

Because there are still two-thirds of the fat meat that has not been cut yet.

Cutting fat meat is relatively simple, because there is no fascia in fat meat, and the structure is relatively soft.

However, fatty meat also has a disadvantage, that is, it is too greasy. When cutting, the fat on the fatty meat will inevitably get on your hands. After getting on your hands, it is easy to slip your hand when holding a kitchen knife, resulting in cuts. The size of the meat is uneven, and there is even a danger of cutting your hands.

But this kind of problem is not a problem for Yu Peiyong at all.

He skillfully cut the fatty meat into thin and uniform slices, then into strips, and finally into cubes the size of pomegranate seeds.

The size is exactly the same as that of lean meat.

After all the diced fat meat was cut, Yu Peiyong put it in a basin, and then started the next step.

The second step is to prepare the meat stuffing.

He will put the lean meat and fat meat in a slightly larger pot at a ratio of three to seven, and then pour some onion and ginger water into it.

Green onion and ginger water can remove the peculiar smell in the meat and increase the aroma of the meat.

At the same time, adding scallion and ginger water to the meat can also make the meat more tender and tender.

In addition to the onion and ginger water, put some salt, a spoonful of Huadiao wine and a small spoonful of white pepper into the basin.

After putting these, Yu Peiyong began to stir the meat stuffing with his hands.

The seasoning of this dish is very simple, except cooking wine and pepper, the rest is a little salt, so simple that it is hard to believe it is true.

However, the simpler the seasoning is, the more difficult it is to make the dish.

Because seasoning cannot be used to increase the taste of dishes, we can only find ways to make the taste of the ingredients themselves stand out. This is the case with stewed crab meat and lion head.

Yu Peiyong stirred the meat in the basin in one direction with his hands, so that the meat would be glued together, and the loose meat would stick together.

There is no starch or starchy ingredients in this dish, so if you want the meat to become a meat ball like a lion's head, you have to make the meat gel as much as possible.

If you want the meat to stick together firmly, you can't just rely on stirring, you have to use the method of bundling.

The so-called bundling is to make the meat into a meat ball, and then throw it back and forth in both hands. During the throwing process, the gaps between the meat particles will be squeezed step by step, and the meat in the meat will be squeezed step by step. The gelatin will also be further secreted to the surface, making the meat particles more cohesive, and eventually the loose meat particles will become round meat balls.

Of course, before that, you need to put the most important ingredient in this dish-crab powder into the meat filling.

After Yu Peiyong whipped the meat stuffing vigorously, he poured some prepared crab powder into the basin, and then put some shrimp roe in it.

The purpose of putting shrimp roe is to increase the taste of this dish, and at the same time increase the umami taste of the dish.

After putting it in, he stirred the crab powder and shrimp roe evenly with his hands again, then smoothed the meat filling in the pot with his hands, and then drew a straight line horizontally and vertically in the pot with his fingers, dividing the meat filling in the pot into four even portions. share.

After dividing, you can "tie" the lion's head.

Chapter 1358

The crab powder and shrimp roe used in the stewed crab powder lion head dish are actually put in two times.

The first time to put it in is to put it in when preparing the meat filling, so that the meat filling is full of the delicious taste of shrimp roe with crab powder.

And the second time, after putting the lion's head into a small cup, sprinkle a little on the lion's head for decoration, and then cover it.

When it was served on the table, the heat from the lion's head had completely brought out the flavor of the crab powder and shrimp roe. As soon as the lid was opened, you could smell the rich and delicious smell of the shrimp roe and crab powder, which made people deeply fascinated.

But it's not time to garnish with crab powder yet, because the loose meat stuffing in the pot must be bundled into round meatballs first.

Yu Peiyong lifted the divided minced meat out of the basin with his hands. This ball of minced meat was a little bigger than a fist, and in the category of a lion's head, its size was considered outstanding.

For the lion head dish, the bigger the size, the better the chef's craftsmanship.

Because the bigger the lion head is, the difficulty of making meatballs will also increase exponentially, because if it is too big, it will not only be very difficult to tie up, but also if it is too big, the meat filling on it will easily be due to its own weight. And spread out.

Yu Peiyong first rolled the meatballs into a ball with his hands, and then squeezed it a little to squeeze out the air inside the meatballs.