Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 460 Is there a possibility: the lion heads you have eaten are just meatballs!
Chapter 460 Is there a possibility: the lion heads you have eaten are just meatballs!
During Dundun’s last live broadcast, the system rewarded a perfect stewed lion head.
Lin Xu has never had the chance to cook it. Now that someone is talking about this dish, let’s make it.
By the way, let me tell fans about the origin, cooking method, eating method, and tasting standards of braised lion head.
In short, let everyone who has watched the video see the meat lumps made with starch, and immediately realize that they have stepped on a trap, been made by Dianjiahu, or even been slaughtered.
"Xubao, can you make crab meat lion head?"
Shen Jiayue was a little surprised. I eat and sleep with you every day, but I didn’t know you could make a lion head. No, I won’t forgive you without two lion heads!
Lin Xu picked up a piece of pickled vegetables soaked in the broth and took a big bite with rice:
"I know a little bit about it, and I originally wanted to make it as a surprise for you later, but since others have suggested it, I'll do it later, and I'll let Senior Brother and Brother Dai help me check it out." p>
It's around four o'clock in the afternoon now. If I start making the lion's head now, I can almost finish it by nine o'clock in the evening. There is still enough time.
But forget about recording videos. After a few hours of recording, editing the material is a bit troublesome.
And after filming and editing, it won’t be released until tomorrow, so it won’t have that slap-in-the-face effect.
So the best way is to broadcast live.
The delicious dish of lion head is displayed in all aspects in the form of live broadcast, which just allows fans to watch the entire production process.
Thinking of this, he said to Chen Yan, who had just come up to prepare for a feast:
"Sister Yan, I will be making crab meat and lion head live in the small kitchen later, can you arrange it?"
If you want to record a video, you can just ask people from the company's marketing department to do it, but if you want to live broadcast it, people from Happy Media will have to participate. Pangdundun Company does not have particularly professional live broadcast equipment.
When Chen Yan heard this, she immediately showed a surprised expression:
"Okay, I'll ask them to come over now. The fans will definitely be very surprised if they haven't broadcast live for so long."
It doesn't matter if you're a surprise or not, but people have already knocked on the door, so you have to respond, so that no one will come out to find trouble when the senior brother visits the store.
In addition, during this period, whether on the TV station or on my personal account online, I did cook too many home-cooked meals.
It’s time to have one or two high-end dishes to widen the gap between you and ordinary people, so as not to leave the impression on these people that your cooking skills are nothing more than this.
When he heard about the live broadcast, Xie Baomin said:
"The chefs in that store don't dare to compete with me, so they have to blame my junior brother. I bet they will definitely regret posting such a comment."
If it's not delicious, you won't let anyone complain, and you'll be so arrogant.
This kind of behavior of sticking your face out to be beaten is of course satisfying them.
Dai Jianli shrugged:
"I have never seen anyone make such a request in my life."
Wei Qian looked at Lin Xu and asked:
"What ingredients do you need to make the lion's head? I'll have people start preparing it."
"The hard pork belly between the fourth and ninth ribs of the pig should be in three layers, not three and two layers, and there should be a piece of hard fat from the rear buttocks of the pig."
The main ingredient for braised crab meat and lion head is pork.
As soon as Lin Xuda asked for meat, Dai Jianli immediately gave a thumbs up:
"Judging from the material of the meat, Brother Lin is going to slap someone in the face to death... I will send a message to Qiu Zhenhua and ask him to come over and comment on it to see if the chef of that Huaiyang restaurant is still tough. ."
Since I want to slap him in the face, I naturally slap him to death directly, so as to save the other party from making excuses that the lion head method is not authentic.
Lin Xu continued:
"In addition to pork, crab meat, shrimp roe, chives, ginger, egg white, cornstarch, green onion and ginger water, clear chicken soup, bean sprouts...that's about it."
Chen Yan, who had just finished the phone call, asked curiously:
"What is yellow sprouts?"
Lin Xu smiled:
"It's yellow-leaf Chinese cabbage. This kind of cabbage is more tender and has a stronger flavor, so it's called yellow bean sprouts."
There are several types of Chinese cabbage. Green leaf Chinese cabbage is suitable for pickling, white leaf Chinese cabbage is suitable for stuffing, and yellow leaf Chinese cabbage has a rich flavor and is an excellent match for some high-end dishes.
Zeng Xiaoqi, who came to have dinner with Chen Yan after get off work, asked curiously:
"Aren't you going to release the horse's hooves?"
Lin Xu shook his head:
"Making lion heads is very particular. In spring, we use the tender tips of spring bamboo shoots or river mussel meat. In summer, we use water chestnuts. In autumn, we use crab powder. In winter, we use wind chicken. But we didn't prepare wind chicken, so we used crab meat."
"What is a wind chicken?"
"It is a chicken made in the same way as bacon. Because it needs to be hung up to blow the air, the bacon is called Nanfeng Pork, and the salted chicken is called Nanfeng Chicken, or Fengji for short."
"What are the shrimp seeds used for?"
"To increase the freshness, whenever you make lion heads, shrimp roe is essential, otherwise the freshness will be uninteresting."
Lion's head is a representative dish of Huaiyang cuisine and a famous literati dish. If this dish is compared to a song, the pork as the main ingredient is the middle note of the song.
A piece of music cannot just have alto, it must also have treble, and the treble in Lion's Head is the shrimp roe.
The fresh aroma of shrimp roe can give the pork an elegant and ethereal feeling.
As for the bass, it is the clear chicken soup that underpins the umami flavor. The rich and meaningful aroma in the lion's head comes from the chicken soup.
When Shen Jiayue, who was eating rice, heard this, she looked at Chen Yan and asked softly:
"Yan Bao, I can't finish this bowl of rice. How about I give you some?"
Chen Yan was not fooled at all:
"Come on, you must have saved your stomach for the lion's head... No, I have to save some for the lion's head. It would be a shame if I couldn't eat the lion's head later."
Humph, you want to trick me into eating my fill first, but there’s no way!
After dinner, everyone started busy preparing for the live broadcast.
Lin Xu also took a screenshot of the comment that questioned him and sent it to his personal news:
"Since there are questions, let me simply make a high-end dish to respond. At 17:00 in the afternoon, I will officially make braised crab meat lion head in the live broadcast room, and explain to everyone how to make and eat the lion head.
Here are a few key points to save everyone from being fooled by unscrupulous merchants using meatballs."
This chapter is not over yet, please click on the next page to continue reading!
After the update, a link to the live broadcast room is also posted.
As soon as it was posted, many netizens responded under the news:
"The response is coming, hahaha!"
"It seems that Boss Lin has taught everyone how to cook too many home-cooked dishes recently, which has caused some people to misunderstand."
"The biggest joke I heard today is that the catering director of Yanjing Hotel can only cook home-cooked meals."
"Probably shredded white jade lotus root, steamed silver thread, clear water hibiscus, clear soup noodles, snowflake chicken soup, silver thread bream soup, abalone juice goose feet, abalone sauce sea cucumber, braised silver carp head are all home-cooked dishes, but my family can't eat them anyway.
to these."
"What a coincidence, my family can't eat it either."
"I feel like Boss Lin needs to keep a distance from his fans, otherwise he will easily be regarded as a kitchen novice."
"Hurry up and start, I can't wait!"
In order to make the live broadcast more effective, Lin Xu specially changed into a new chef uniform.
When Qiu Zhenhua drove to the store, the live broadcast officially started.
Today's live broadcast was operated by a professional team, with no problem with the clarity, and several cameras near and far were used. Through the switching of the director's station, the lion's head method was perfectly presented.
Xie Baomin, Qiu Zhenhua and Dai Jianli also put on work clothes and helped explain and evaluate.
The state banquet chef personally explains all the steps and ingredients of the dishes. There is no other restaurant with such specifications in the entire live broadcast circle.
"Hello everyone, I am Lin Xu. Welcome to my live broadcast room. For reasons well known to everyone, today I will teach you how to make a classic dish of Huaiyang cuisine - braised crab meat and lion head."
After the simple opening remarks, Xie Baomin and others also greeted the camera.
Zeng Xiaoqi, who had nothing to do but had enough to eat and drink, even put on formal clothes and made a guest appearance as the host.
Just listening to everyone's discussion has already made me ravenous. I'd like to contribute now so that I can be the first to taste it when it's ready.
Everyone has their own considerations when it comes to delicious food.
Time was tight, so Lin Xu briefly introduced the ingredients and then started making them with a kitchen knife.
He quickly removed the skin from the pork belly, then laid the meat flat on the eucalyptus board, and slowly cut off a piece of meat with a kitchen knife on the edge. After cutting, he put the meat slices aside, then turned the kitchen knife sideways and used a flat
Begin to layer the meat according to the cutting method.
Qiu Zhenhua looked at the camera and said:
"Do you know what this step just means? This is called knife test. You use the frustration of cutting meat to judge the tenderness of the meat. When the meat is old, the pieces you cut will have to be smaller later, otherwise it will taste different.
If the meat is tender, the particles should be appropriately larger, otherwise the meat will be easily cooked."
The biggest difference between the lion's head dish and the meatballs is that it cannot be chopped and must be cut with a knife throughout.
The so-called Thousand Knife Pork refers to this dish.
And when cutting, fat and lean meat should be separated.
The fat part should be cut into roughly the size of soybeans, and the lean part should be cut into the size of mung beans. The two should be cut into pieces separately, and then processed separately before being put together and beaten together.
While watching Lin Xu skillfully use the flat knife method to separate fat and lean meat, Qiu Zhenhua remembered the scene when he was an apprentice:
"My uncle was still young at that time and was keen on playing bridge. After assigning me the task of making a lion's head, he went to play cards. I felt that no one was paying attention, so I used a knife to chop the meat into minced meat..."
Dai Jianli asked with a smile:
"Are your palms swollen from being beaten?"
"It was swollen and painful. My uncle said seriously that ordinary people can chop meatballs when making them, but as a Huaiyang cuisine master, using a knife to chop the lion's head is disrespectful to the ancestor.
”
After Lin Xu separated the fat and lean meat of the pork belly, he began to cut the lean meat into cubes.
He said while cutting:
"Why do we use pork belly to make lion heads? The lean meat in pork belly has only a thin layer and no tendons. It grows close to the fat meat and has a rich aroma. This kind of meat can melt in your mouth."
For other meat dishes, melt-in-your-mouth generally refers to fatty meat.
But lion head refers to lean meat. The lean meat part is fragrant, soft and tender, and melts in your mouth. It is the criterion for judging the entire dish.
Cutting meat into dices seems to be a very simple thing, but when you actually do it, you will find that it is really difficult.
Because not only must it be cut into cubes, but also cut into uniform sizes. Even when placing pieces of lean meat on a eucalyptus board, the texture of the muscles must be considered, so that the cut meat will be uniform and more flavorful.
.
While Lin Xu was cooking, Xie Baomin and the other three were chatting about the dish, and they seemed to be very harmonious.
Fans in the live broadcast room posted various comments, and were all shocked by this delicate approach:
"Here I go, are all the lion heads I've eaten growing up fake?"
"It's not fake, it's probably just meatballs."
"How much does a lion head like this cost, will I give up if you tell me?"
"When you have money, you must buy a mobile phone that can smell."
"Obviously it's just the meat-cutting stage, but my saliva is secreting uncontrollably."
"Me too, just listening to the chats of several state banquet chefs makes me ravenous."
After dicing the lean meat, Lin Xu started to cut the fat meat.
Fatty pork cubes the size of soybeans are theoretically simpler than lean meat cubes the size of mung beans, but in fact the fat meat is relatively soft, and the step of slicing it into thin slices is quite embarrassing.
Lin Xu said while busy:
"If you are trying to make it at home, you can put the peeled pork belly in the refrigerator for half an hour, so that the fat meat will be easier to cut. I have decent knife skills and am in a hurry, so I didn't freeze it and started right away." As soon as I finished saying this, the word "make do" with the title of the book floated across the barrage, which was obvious.
Everyone still vaguely remembers the last cooking competition, when Lin Xu carved two fish with lactone tofu.
Such beautiful knife work, do you think I can make do with it?
"Boss Lin said that his knife skills are just average, just like Liu Guoliang said that he can barely play table tennis."
"Jordan: I can make do with basketball!"
"Schumacher: I can make do with driving."
"Messi: I can make do by playing football."
"..."
Lin Xu cut the fat and lean meat, took a kitchen scale, weighed the lean and fat meat respectively, and said:
This chapter is not over yet, please click on the next page to continue reading!
"The fat-to-thin ratio of a lion's head is between 7:3 and 6:4. If there is too much fat, it will taste greasy. If there is too little fat, the texture will not be gluten-free. If you are particular about it, you can adjust the ratio.
Strictly control it at 6.18:3.82. This ratio is the theoretically optimal ratio."
Soon, some viewers calculated the number of this ratio:
"Let me go, it's actually 0.618, the golden ratio dividing point."
"Oh my god! I just learned cooking, but it actually involved mathematics and aesthetics. This is something I didn't expect."
"Sure enough, the golden ratio can be seen everywhere in life."
Lin Xu weighed it, then picked up the hard fat on the pork butt and cut some off.
This time he didn't weigh himself and started doing it directly.
"I just weighed it for you to see. For a professional chef, the hand is the scale."
While talking, he held up the cut piece of fat meat and said:
"For example, this ball of diced meat weighs 13 grams."
After saying that, I put it on the electronic scale, and it showed 13.
He casually mentioned several numbers, and all of them were correct. Not only did the audience astonished, but Qiu Zhenhua and the other two people also praised him repeatedly, thinking that his weighing skills were really amazing.
Lin Xu smiled and didn't say anything more. Instead, he put the diced fat meat into a basin, sprinkled in some salt, stirred evenly, and set it aside to marinate.
When table salt melts, it has a strong water-killing effect.
Lean meat is most afraid of direct contact with salt grains, so season the fat meat dices and let the salt melt. At the same time, use the water-killing property of the salt to kill the water in the fat meat, so that it will be easier to glue when beaten. p>
Then he took the diced lean meat over, put chopped green onions and sesame-sized ginger inside, then poured some green onion and ginger water, and started to add water to the meat filling.
If you want lean meat to be tender, you must add water to allow the fiber of the lean meat to absorb water, so that the lean meat can melt in your mouth.
"Onion and ginger add flavor to lean meat and remove foreign matter, and water allows lean meat to absorb it. However, these two have no effect on fat meat. On the contrary, they will affect the fat meat's gumming, so you need to beat the lean meat first.
, beat it, mix it together, mix and beat."
Lin Xu stirred the lean meat in one direction, and then added water after stirring for a while to allow the lean meat to be absorbed.
When the lean meat feels moist, soft and tender, and even elastic, the meat is considered to be whipped.
Then bring the fat meat over, pour the two kinds of meat into a large ceramic basin, then add the prepared crab powder, egg white, and shrimp roe crushed with a rolling pin, stir evenly and start beating.
Seeing this, Qiu Zhenhua said:
"When Lao Dai called me, he said he was coming to check with Master Lin. But when I saw this, I realized that I am not qualified to check. I can only learn from each other... Many Huaiyang cuisine chefs don't know how to cook lion.
When cooking, you need to crush the shrimp seeds. This is also a secret that is not passed down by my uncle. I didn’t expect Master Lin to master it."
Shrimp roe is added to the lion's head to increase the flavor, but the entire stewing process of the lion's head is simmering, and the shrimp roe is sealed into the meat. The temperature is not enough and the umami flavor cannot be released.
So when making it, you have to use a rolling pin to crush the shell of the shrimp roe, so that the umami flavor can be perfectly released.
Lin Xu kept scooping up the mixed diced meat from the basin like he was playing with clay when he was a child, and then dropped it to the bottom of the basin.
In this way, the fat meat can be glued, and the fat meat cubes and lean meat cubes can be bonded together.
This is physical work, and people with insufficient physical strength simply cannot persevere. Therefore, chefs who appear on stage, especially senior chefs, will deliberately simplify the steps.
This is not only for the convenience of shooting, but also to save physical energy.
After beating for about ten minutes, all the diced meat had become like minced skin jelly, full of gelatin, and was shaking tremblingly around in the basin.
And those fat cubes also look a little translucent because of the gelatin being punched out.
After seeing this, netizens have given up on the idea of following suit:
"The meat is ready, and I'm just waiting to cook it with Boss Lin. Now it seems that I'd better make Dongpo pork. This is not a dish that I can get involved in."
"That Huaiyang restaurant was beaten. We could have learned a few moves from Boss Lin, but because of your provocation, we couldn't learn them."
"That's right, get out and get beaten!"
After seeing a lot of barrages, Xie Baomin took his mobile phone and started interacting with everyone.
He looked at a barrage and said:
"Why not add chicken powder, MSG, rice wine and other condiments... My friend, the standard lion head is only seasoned with salt. If chicken powder is added, it means the chicken soup is lazy. If MSG is added, it is meat.
The crabmeal and shrimp roe have cut corners. If rice wine is added, it means the meat is not fresh..."
He revealed the core technique of the entire dish in a few sentences.
Qiu Zhenhua smiled helplessly:
"Lao Xie, you are destroying the jobs of those restaurants. Be careful when you go out in the future, so as not to get slapped."
Xie Baomin waved his hand nonchalantly:
"You can pursue profits in catering, but you have to be conscientious. Take me as an example. I spent hundreds of dollars on a meatball today. Do you think I feel comfortable?"
As he was talking, carnival special effects floated by.
Xie Baomin looked at the name of the rewarder:
"Die Lianhua... Thank you, my junior wife, for the carnival gift. Thank you for my junior brother. My junior brother will take wedding photos tomorrow. I will send you some early versions so that you can check them out."
Uncle Gao, who was resting in a hotel in Xi'an, laughed and cursed:
"This bitch is so greedy for money."
Luo Shan was very satisfied with Xie Baomin's voice as a master, and casually rewarded a dozen more carnivals.
The live broadcast room suddenly became crazy.
"It's a hammer, Xiaoshuai Gao is Uncle Gao!"
"Uncle Gao, what do you think of the lion head made by Boss Lin? Leave a review."
"People are provoking your apprentice, saying that Boss Lin only knows how to cook home-cooked meals, and he is very angry with Chef Xie. Are you just going to watch and say nothing?"
"Uncle Gao, Boss Lin is being bullied. Please show up and support him!"
"..."
Just now, the barrage was full of praises for Lin Xu's cooking skills, but Xie Baomin's words of "Master's Wife" turned the whole live broadcast room into a mess. Many netizens who were watching the excitement and did not think it was a big deal asked Uncle Gao to appear one after another. The apprentice has been bullied by others. Is it normal for the master to step in?
Looking at these barrages, Uncle Gao couldn't help but feel happy:
"These kids, it's really not a big deal to watch the excitement. Well, for the sake of my apprentice, I will risk my old face today!"
After saying that, he switched to Gao Xiaoshuai's account...
————————
After quitting carbohydrates, my brain was obviously a lot slower and I couldn't concentrate. Fortunately, my blood sugar has stabilized a lot, from more than 20 to about eight o'clock on an empty stomach. When it drops again, I will add some carbohydrates, otherwise
I’m so sorry for your subscriptions and monthly votes for this two updates... This chapter has 5700 words, please give me monthly votes, brothers!