Hardcore Chef Dad

Chapter 222: Four Lion Heads (Second)

Lion head is a very well-known dish, and it is also something that has different recipes in the north and south of the country.

Even where did the lion's head come from? What kind of cuisine does it belong to? There are also different opinions.

But one thing is certain, there is indeed a big difference between the north and the south in the way of lion head. And Su Ji's lion head may be regarded as a relatively ancient and independent inheritance.

The most common lion's head, most of them say that water chestnuts must be placed, and it is also commonly known as horseshoe in some places.

However, in the lion head inherited by Su Ji, it is not necessary to put water chestnuts. Su Ji will mix some other ingredients to enhance the taste and relieve the greasy lion head.

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

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

Seeing his apprentice's appearance, Feng Yifan smiled and said, It looks like you're ready?

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

Feng Yifan went on to say: It's useless to prepare, because you have no chance to intervene today. The lion's head dish is actually very particular about the texture, so it's best to cook it alone.

Lin Ruifeng is no stranger to hearing Master say to make a lion's head.

In the back kitchen these days, Lin Ruifeng saw Master making lion head every day, but he already felt the difficulty of this dish just by looking at it with his eyes.

Maybe in many places that don't know how to make lion's head, they will directly beat the pork belly into a meat paste, and then make it like that.

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

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

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

And in the process of cutting, although it is necessary to cut the diced meat to the size of soybean grains, it is necessary to cut the fat meat slightly larger than the lean meat. This is really a test of knife skills.

At least Lin Ruifeng watched it for so many days,

I admit that I still have no way to accurately cut out qualified diced meat.

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

Choose the five flowers on a piece of pork ribs.

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

This process is not only a test of knife skills, but also a test of patience. The process of making pieces into pieces is very cumbersome.

Then you need to cut the lean meat and fat meat into small dices, and the diced meat the size of soybeans must also be painstakingly cut.

The onion and ginger are finely chopped, and here it is also used to chop, and it needs to be cut smaller and finer. After cutting these, put them all in a metal basin.

Seasoning is actually very simple, salt, pepper, cooking wine, add some water starch.

The rest is the process of whipping. In this process, the diced meat must be whipped clockwise into balls, and the next step is to test the skill and strength of the chef.

This is the process that Lin Ruifeng remembers these days.

But today is different.

After Feng Yifan finished cutting the diced meat, minced green onion and ginger, he didn't directly season and whip, but was preparing some other peak ingredients.

First of all, it is naturally the more familiar water chestnuts.

Then there is the lotus root, the lotus root used by Feng Yifan here is not local, but the Miancheng lotus root that he specially purchased.

It can be said to be the most famous kind of lotus root in China.

This kind of lotus root is known as: raw food is like autumn pear, cooked food is like chestnut.

In fact, this is not the season for lotus root production, so the lotus root in Feng Yifan's hands cannot be regarded as the most seasonal Miancheng lotus root, but it can be used to make lion heads.

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

After all these preparations were completed, the water chestnuts, lotus root, and washed mussels were all cut into cubes.

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

Then the real production finally started.

In the first pot, minced green onion and ginger, salt, pepper, cooking wine, and water starch were added to the meat stuffing and stirred, then diced river mussels and diced water chestnuts were added, and then the stirring began very laboriously.

Crack, crack, crack...

After stirring the stuffing to form a ball, it should be picked up and beaten.

Lin Ruifeng just watched from the side, and already felt the power of the master.

After the beating is finished, dip some oil on the hands, first pick up part of the filling, and then pick up the salted duck eggs prepared in advance.

With the salted duck egg as the center, the stuffing is rolled out, and some starch water is dipped on the palm of the hand, and the ball is slowly formed into a big meat ball, which is boiled in boiling water to set the shape, and at the same time, the impurities in the meat filling are cooked out.

While boiling, Feng Yifan set up another pot on the stove next to him. First put rock sugar in it, add a little bit of water, slowly melt the rock sugar over low heat, and continue to burn like this until the sugar in the pot starts to change color.

Standing aside, Lin Ruifeng understood that the master wanted to make it look like sugar.

This is a commonly used method of hanging color in braised sauce. Of course, it is more convenient to use red yeast rice for coloring.

But Feng Yifan obviously doesn't intend to do that, he just wants to fry a sugar color first, and then prepare the braised sauce, which is very similar to the way of braised pork.

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

Attention, when it comes to frying sugar, don't rush to stir it, just use a spoon to push it slowly, and then slowly wait for it to melt completely, then you must be patient, slowly, little by little, in one direction Go fry.

Lin Ruifeng was naturally very serious, watching the iron spoon in the master's hand, slowly pushing the frying process, the sugar in the pot gradually changed color.

It slowly turned yellowish brown, and slowly turned into that kind of slightly dark brown, and began to bubble.

Feng Yifan began to add water and other ingredients and said, See? That's how it is. If you're making braised pork, you should either add the meat and stir-fry at this time, or pour in the seasoning sauce and stir well. back out.

Standing aside, Lin Ruifeng carefully wrote down the master's narration and production process.

Feng Yifan didn't serve the fried sugar, but directly and quickly added other ingredients, directly frying a pot of braised sauce in China.

After seasoning the braised sauce, pour it into a small casserole and set it aside to simmer. Then put the boiled lion's head into it, and the first type of braised in soy sauce is considered complete.

For the second lion head, repeat the previous steps, but this time add chopped lotus root, stir and beat.

After the lion's head is formed into a ball, it is still put into white water and boiled for a while to shape, and some impurities and floating foam are boiled, and then fished out.

Next, to Lin Ruifeng's surprise, the master let the lion's head cool for a while, smashed the rice grains before rolling it on a layer, and steamed it in a cage lined with lotus leaves.

Standing aside, Lin Ruifeng saw Master wrapping the lion's head with rice grains with his hands. He also marveled at Master's ruthless iron hand.

Feng Yifan smiled and said when he started steaming, This is actually a wrong demonstration. If you want to do this, you'd better not use my method. We can soak the meat overnight and soak the blood in the steamer. If you do it, you can steam it directly.”

Lin Ruifeng nodded in bewilderment after hearing this, still shocked in his heart, Master can always find a way to do it flexibly.

The next one is mixed with catfish meat and put into the prepared chicken soup to stew, which shows the original cooking method.

For the first three, Feng Yifan added water chestnuts, but the last Feng Yifan only used shrimp roe.

After the same whipping and beating, it was first boiled in boiling water, and then put into a broth made from pork skin and pork bones.

So far, four different methods of lion head have been presented on the back kitchen stove: braised in soy sauce, steamed, stewed, and braised.

The fragrance slowly came out and permeated the entire back kitchen. It was really a collection of various fragrances, which made Lin Ruifeng salivate. He felt that the four lion heads master made this time would definitely be very delicious.

While waiting for the lion's head to mature, Feng Yifan chatted with the apprentice standing aside.

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

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

Feng Yifan smiled and asked, Just surprised?

Lin Ruifeng went on to say: There is still shock.

Feng Yifan waved his hand: Surprise, shock, needless to say, I just want to ask you, have you learned something from the production of this lion head?

When Lin Ruifeng was asked this question, he fell into deep thought.

After a long time, he slowly opened his mouth and said: I feel that cooking often requires a lot of care. Every step that seems cumbersome, but if you want to present the dishes in the best state, you must take care of every step. All done.

Then thinking of the steamed lion head in lotus leaves, Lin Ruifeng added: Also, the back kitchen may encounter various accidents, so you need to know how to adapt.

After listening to the apprentice's words, Feng Yifan nodded with a smile: Yes, Ruifeng, you have indeed made 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 done carefully, or unexpected flexibility, it is all based on your solid foundation of basic skills. superior.

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

Feng Yifan smiled and said: Have you seen the different production processes of Master? You also need to grasp the timing of each type so that you can cook them almost at the same time.

After saying that, Feng Yifan turned off the stove, but he was not in a hurry to lift the lid of the pot, but started to prepare the dishes first.

Four different containers were selected, red porcelain small tripod cup for braised lion head, celadon small bowl for steaming, yellow weasel small porcelain cup for clear stewing, and finally white porcelain small tureen for raw stewing.

After the four kinds of lion heads were in full bloom, Feng Yifan also poured various soup ingredients into them.

Then they were all covered, and the small celadon bowl was covered with a pruned lotus leaf.

After the whole arrangement, it is really a perfect work of art just by placing the four containers.

Standing beside Lin Ruifeng, his eyes were almost straightened.

After Feng Yifan finally finished everything, he smiled and stretched out his hand in front of his apprentice's eyes and said, What's wrong? Are you just stunned?

Lin Ruifeng came back to his senses, calmed down and asked: Master, your presentation is simply too beautiful. After such a presentation, it is really very high-end, making people feel that it is completely unbearable.

Feng Yifan couldn't help laughing when he praised his apprentice: This is actually the importance of weapons.

Then, Feng Yifan put them one by one on the tray, ready to take them out for serving while continuing to explain to his disciples.

Lin Ruifeng had quick eyesight and quick hands, and hurried forward to help take the tray. He held it in his hand very seriously, as if he was holding four antiques, so that he did not dare to make any mistakes.

Feng Yifan and other apprentices stabilized, and slowly said: In tradition, there is a saying of 'color, fragrance, meaning and form', but in fact, for cooks, it should be 'color, fragrance, shape and utensils', what kind of dishes go with what kind of containers , to be able to show the artistic conception you want to show.”

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

After Feng Yifan finished this explanation, he stopped talking and led his apprentice out of the back kitchen.

The moment the master and apprentice stepped out of the back kitchen, they were surprised that there were already many people waiting in the restaurant outside, among them, besides the people from the TV station, there were also some old neighbors on the old street and people shopping at the night market.

This situation is still to be blamed on the people who went out on the TV station. A few younger personnel accidentally revealed the matter.

As a result, it was passed on to ten, ten to a hundred.

The first ones to come to see it were naturally the owners of the nearest shops, and the night market shoppers on the old street behind also came to watch, and finally the owners of the shops in the west also rushed over.

At this time, in the restaurant, no matter it was the old couple from the nearby Lin's breakfast shop, Yang Zhigang from Lao Yang's barbecue shop, Fan Chaodong and Wang Cuifeng from the rice wine shop, or the old people from the west, they had all been waiting for a long time.

Seeing the two masters and apprentices coming out, the restaurant was instantly quiet, and everyone's eyes were instantly focused on the two masters and apprentices who walked 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. 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 seeing this situation, but it was Feng Yifan who supported the apprentice's hand and did not let the tray in his hand fall.

Taking the tray from his apprentice, Feng Yifan walked to the middle dining table with the tray, and put the tray down first.

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

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

Seeing the crowd quiet down, Feng Yifan said: Our Suji is a restaurant, not a place to visit, so I can understand that everyone wants to take a look at my dish, but please don't disturb the guests' dining. Feng Yifan is here, thank you all gone.

After saying these words, Feng Yifan also bowed to the crowd inside and outside the restaurant, begging for everyone's understanding.

With such a remark, most people in the crowd can understand it, saying that they just want to have a look and will definitely not disturb the restaurant guests.

In the end, the old man surnamed Yan, who was celebrating his birthday, came over and expressed his willingness to show everyone, in order to calm the crowd down.

The second one is here, thanks for the 1000 tip from Tea is so sweet. Thank you for subscribing and supporting. The four methods of lion head in this chapter are not the method of four seasons of lion head, but the four methods of braised in soy sauce, steamed, stewed, and braised, which are four of the many methods found by the author. Any similarity is just a coincidence!