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Jingmi has launched eight consecutive issues of "Celebrity Chef cooking Chinese New Year's Eve Rice",
Well-known restaurants in Beijing, centuries-old
"National brand" cooking master shines famous dishes,
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These eight dishes are carefully selected, both delicious and easy to make,
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Eight treasures of lion head
Senlong Restaurant Guide
Ingredients: pork belly, shrimp, abalone, skirt, fish maw, chicken gizzard, horseshoe, bamboo shoots, Jinhua ham, eggs, rape hearts, goji berries, salt, ginger juice, large ingredients,
In 1920, in the goldfish alley north of Dong'an Market, Zhang Senlong, a disciple of Jiangsu Sultan, renovated and rebuilt the Daoxiangchun Food Store he founded, and built a beautiful three-story building, the first floor was the Daoxiangchun Nanwei Food Store, the second floor was the Senlong West Restaurant, and the third floor was the Senlong Chinese Restaurant. Before the opening, Zhang Senlong advertised in the newspaper. On April 17, 1924, Senlong Restaurant was officially opened. This can also be regarded as an early success story of food and catering "cross-border".
As a native of Jiangsu, Zhang Senlong's main focus is naturally Jiangsu and Zhejiang cuisine. There are hundreds of Jiangsu-style dishes cooked by the restaurant, representative dishes include three-silk shark fin, red grilled abalone, dry roasted prawns, two-eat prawns, squirrel mandarin fish, stir-fried eel paste, winter duck, steamed yuan fish, pork, cream crucian carp, chicken vegetarian grilled, etc., winter vegetable buns, square horns, ham radish silk cakes, crispy boxes and other noodles are also praised by Chinese and foreign guests. At that time, many famous scholars, professors, writers and other intellectuals of Peking University (now the Red Mansion on the Beach) often patronized Senlong, dined and drank, talked loudly, and often mentioned Senlong's name in their pens and diaries.
In 1956, Senlong Restaurant participated in a public-private partnership, which was later stopped many times. Wang Peixin, a national-level culinary master and general manager of Senlong Restaurant, has been in the industry for more than 20 years, often chatting with old diners, and often elderly people ask "Where is Senlong Restaurant?" "Many people can clearly tell what good dishes Senlong had back then and what the taste was like. Wang Peixin felt that Senlong had disappeared, and many of the past events in the old people's memories could not find a "foothold".
When the name of Senlong Restaurant reappeared in September 2019, many elderly people followed. "I can find it!" It was they who uttered the most exclamations when they saw Senlong's signboard. Some of them used to eat their families here with their first salary, and some of them celebrated their children's birthdays here. What they are looking for seems to be a dish, but it is actually a love.
Love means perfection, Chinese expressing perfect feelings is reflected in eating, and the most appropriate thing is the round balls. When I was a child, Sixi Balls were a dish that appeared frequently at wedding banquets, birthday parties, and reunion banquets. When Maruko came to poetic Jiangnan, it was renamed Lion's Head. Wang Peixin said that the eight treasures of the lion head of Senlong Restaurant, the eight treasures in it mean auspicious, and the round and huge lion head is especially suitable for sharing together when the family is reunited. Compared with the "porcelain fruit" of Sixi balls, the lion's head has a softer texture, especially suitable for children and the elderly.
Step 1
The protagonist of the lion's head is inseparable from the pork belly, which is cut into fine cubes, and there is a very nice word to describe the name "pomegranate rice". The "eight treasures" of the supporting characters are not small: shrimp, abalone, skirt, fish belly, chicken gizzard, horseshoe, bamboo shoots, Jinhua ham. Just by looking at the ingredients, there is a feeling of being able to get the freshness of the world. They do their own job, shrimp abalone, fish belly skirt responsible for delicious, Jinhua ham responsible for salty aroma, bamboo shoots diced horseshoe will make soft sticky with a bit of fresh crispness.
Step 2
Stir the minced meat and sauté it with some salt to make the minced meat more elastic. The next step is to continue stirring: the strength is uniform, the direction is the same, and the stirring is until the meat filling has a viscosity and begins to "hold the ball". Add some ginger juice to remove the fishy smell from the minced meat. The reason why cooking wine is not used is to ensure the color of the meat filling. Continue stirring for about five minutes, and beat in an egg to make the "vigorous" meat filling fluffy, neither too tight nor very loose. Continue to stir until the chopsticks are inserted into the meat filling can stand firm, then remove the chopsticks, add the "Eight Treasures" dice, and continue to stir well.
Step 3
Pour salad oil into the pot, while waiting for the oil temperature to rise, use your hands to knead the mixed meat into a ball, a furry lion's head prototype has been born, and then use the beaten egg to pour a layer on it, equivalent to wearing an egg liquid "coat". Then roll the lion's head down the edge of the pot into the pot, the time only needs to be maintained for two or three minutes, before coming out of the pot, turn the heat up "top", the lion's head will immediately change from light yellow to golden.
Step 4
Season with cooking wine, water, soy sauce, chicken powder, pepper, salt and sugar, add the lion's head to the pot again for a 4-hour slow simmer.
After 4 hours, the lion's head comes out of the pot, and the last step should be extremely careful, and if you are not careful, the soft lion's head will break through the mouth and fall short. Plate and simmer the original juice slowly pour in, add a few blanched rape hearts, goji berries, brown yellow, emerald green, a little red.
Wang Peixin said that when the restaurant is made, the "eight treasures" use precious ingredients, home cooking, do not have to pursue the precious and unchanged raw materials, dried scallops, shiitake mushrooms and other ingredients can be replaced. It's like parents always chanting "someone else's child" in their mouths, and in the end, you are still the only beloved "treasure" in their hearts.
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(Draw time: 1st February 2020, 18:00,
Period of use: February 9 to March 9, 2020)
Written by | Wang ping
Appearances | Han Shuwen
Video | Xue Shan
Photography | Wang ping
Edit | Wang Bin
Proofreading | Wu Xingfa
Typography | Yu Huazun