Life is a Game

Jiang Feng had already thought about what to cook.

He wants to cook with pork belly, and he also wants to cook with fat pork belly.

Since it was a dish on the Zhao family's dinner table, it naturally had to conform to the Zhao family's style.

He wants to make lion head with crab powder without crab powder.

Speaking of lion head, we have to mention Sixi meatballs. Not only do these two dishes look alike, but they are also basically made in the same way. The biggest difference in appearance is the color, but many people still think that Sixi is a dish. The meatballs are braised lion heads.

When smelling vegetables last year, Jiang Jiandang was defeated because he mistakenly smelled Sixi meatballs as lion heads.

It is also very simple to distinguish between lion heads and Sixi meatballs. Sixi meatballs are mostly stuffed with meat, while lion heads are made of diced meat. Sixi meatballs need to be deep-fried, and lion heads are generally not deep-fried. (Note ①)

Of course, there is another most direct way to judge, Sixi meatballs must be 4 big meatballs.

Xu Ke once recorded in "Qing Barnyard Banknotes": "The lion head is named after its similar shape, and the pork round is also. The pork is half fat and thin, and it is finely chopped and roughly chopped. It is mixed with protein to make it easy to solidify, or add shrimp, Crab powder. Take a yellow sand pot, put yellow sprouts or bamboo shoots at the bottom, slightly mix with water and salt, make a huge circle with the meat, put it on top, cover it with vegetable leaves, cover it with a pot lid, and put it into an iron pot , Sprinkle a little salt to prevent the pot from cracking. Then, dry it with a slow fire. Stop the firewood every few minutes, and burn it again after about five minutes, and take it out when it is cooked."

Ordinary lion head is best to use pork belly that is half fat or half fat or six to four parts, but crab noodle lion head can use pork belly that is seven to three parts fat.

Seeing that Jiang Feng didn't touch any of the ingredients, Tian Lin went to cut a large piece of pork belly first, feeling strange and asked, "Xiao Feng, didn't you say that it's too late to make braised pork?"

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

Tian Lin knows about the lion head. The cooks hired by the villagers sometimes burn the lion head when there are weddings and drinks. In the early years, they would use fatter pork belly to make it. Now it is rare. Tian Lin thinks that the lion head that is too thin is too firewood and tasteless, so she doesn't like it very much.

But now that she saw that Jiang Feng used pork belly that was seven to three points fat and thin, she felt that the lion's head made must be delicious, and she wanted to learn from it.

She is about to learn how to make braised pork and bamboo shoot stew, and it's okay to add a lion's head. Anyway, she may not be able to learn it well.

"Xiaofeng, do you think Aunt Lion Head can learn it?" Tian Lin asked.

Jiang Feng felt that Tian Lin would definitely not be able to learn it, but after thinking about it, if Tian Lin was willing to learn, even if it was a roasted meatball with sauce, it would definitely taste better than stewed meat, so he said: "It doesn't matter if you can't learn it. Teach me, you can learn as much as you can, even if you can’t learn how to make meatballs with lion’s head.”

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

Jiang Feng learned from Dong Shi how to make the lion's head with crab powder.

The meat should be medium-loin pork belly that is 7-3 points fat and thin. If you are afraid of being too greasy in summer, you can also use the freshest crab meat. It should be steamed with live crabs.

Although Jiang Feng had neither horseshoe nor crab meat now, as long as he followed the method of making crab powder lion head taught by Dong Shi, he would still be able to make delicious pirated crab powder lion head.

Jiang Feng did not forget to explain to Tian Lin while doing it.

"Auntie, you must cut the meat finely. Cut it into my size, which is the size of a pomegranate seed. Don't be afraid of time-consuming. It doesn't matter whether it looks good or not. You must cut it finely. After cutting, use a knife like me. Keep cutting back and forth on the meat." Jiang Feng said as he raised a large kitchen knife to cut and chop the meat repeatedly, as if he had some deep hatred for the meat on the chopping board.

When the diced meat is more compact and sticky between the fat and thin, the side is counted.

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

Jiang Feng added various seasonings one by one, and asked Tian Lin to take a closer look at each addition. Tian Lin stared at Jiang Feng's hand movements as attentively as the pupils in class. If she hadn't been able to write, she would have liked to take out her notebook and write down every step of Jiang Feng's steps.

There was no horseshoe and crab meat, and it was a bit monotonous to make pure meat stuffing. Jiang Feng cut some diced winter bamboo shoots and mixed them with the meat stuffing to make winter bamboo shoot stuffing.

Speaking of broth, Zhao’s kitchen has it ready-made.

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

Tian Lin raises chickens every year and only raises hens. She buys chickens at the beginning of the year and raises them fat and fat in the previous year. Except some of the eggs laid by the hen are eaten by the family, the rest are saved, and every once in a while they go to the town to send SF Express to Zhao Mei.

The hens were killed by Zhao Mei when she came back for the New Year, and they were either braised in soy sauce or stewed in clear water, one a day. If you can't finish it, you will tie it up and let Zhao Mei take it away. If you can't take it away, you will raise it for another year, and raise old hens until Zhao Mei comes back the next year to eat.

There is leftover chicken soup from the previous day in the refrigerator, stewed with Tian Lin's free-range old hen. The chicken is very fat, and Tian Lin will not remove the chicken oil separately and put it into a bowl when stewing the soup. The noodles with two eggs cooked in the yellow chicken soup full of chicken fat are Zhao Mei's during this time Night snack.

Chicken noodle soup with two eggs, so Zhao Mei's food is not poor, even if she eats it stealthily, it is very popular.

There is no technical content in stewing chicken, as long as the chicken is good, Tian Lin's chicken raising skills are good, and the chicken soup stewed is naturally not bad.

Seeing Jiang Feng open the refrigerator to bring out the chicken soup, Tian Lin thought that he wanted to reheat the leftover chicken soup as a dish, and said, "Xiao Feng, don't serve the leftovers, it doesn't look good."

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

The beating of crab powder and lion head is also very particular, but Jiang Feng thinks that Tian Lin probably won't be able to learn it. First beating up and down and then stirring in the same direction. This method of beating the meat is too difficult for Tian Lin, and it takes a lot of effort. Tian Lin can cut the diced meat and adjust the taste. It is enough.

After rolling into big meatballs, they will be stewed in a pot. They can be stewed slowly or quickly. Now there is no time for Jiang Feng to stew them quickly.

Leaving the lion's head alone after it was put on the stove, Jiang Feng cooked another pot of braised pork ribs and a pot of hibiscus egg custard non-stop. After the two dishes were cooked, the dishes Tian Lin cooked before were already cold even if they were kept warm. Jiang Feng reheated those dishes and adjusted the seasoning by the way.

Although the heat is a bit old, the taste has definitely improved a lot.

In the blink of an eye, it's time for dinner, and the lion's head with crab powder without horseshoe and crab powder will be out of the pot.

Tian Lin stood by the pot, waiting to see what Jiang Feng's lion head would look like after it was out of the pot.

.

PS:

Note ①: Excerpted from this chapter published by Zhutou Miaomiao in Chapter 104 on April 20.