Title: Cook a bowl of authentic "big mat egg soup" with the original soup of "steamed lion's head", the taste of childhood!
When I was a child, I used to follow my grandmother in the kitchen, when my taste buds were not yet overshadowed by the prosperity of the world, and I always had a pure curiosity and awe for the food of my hometown. Whenever my grandmother was ready to cook a big dinner, I would rush to the kitchen door and sneak a peek at her techniques and secrets. To this day, those memories are still vivid, especially the "steamed lion's head" and "big table egg soup", which are not only delicious dishes, but also my deep understanding and love of cooking.
Steamed lion's head, this is a classic hometown dish, not only because of its delicious taste, but also because of the hometown feelings it contains. Lion's head is a dish that uses meat as the main ingredient and various seasonings to make meatballs. The steamed lion's head is made by putting these meatballs in a steamer and steaming them with water. It's simple, but it's delicious. When I was a child, my grandmother always made this dish very particular, she would choose the most tender pork and add spices such as green onions, ginger and garlic to make a fragrant meat filling. The key step is to add a bowl of "lion's head soup" to the steamer, which is made from pork and chicken bones, which is delicious and nutritious. When steamed, the meatballs absorb the essence of the original soup and become more tender and delicious. Whenever I think of this steamed lion's head, I feel like I smell the smell of home when I was a child, and the warmth and beauty are in my heart.
And "Big Banquet Egg Soup" is one of my childhood favorites. My grandmother often said that the taste of a home does not lie in the luxurious banquet, but in the daily bowl of egg soup. This sentence is still in my heart today. Egg soup doesn't require a lot of complicated ingredients, just fresh eggs, chicken and water, with a pinch of salt and pepper, to make a delicious soup. However, to make an authentic bowl of egg soup, the key lies in heat and skill. Eggs should be beaten evenly, broth should be rich and delicious, and noodle soup should be clear and translucent, all of which require the chef to grasp the heat and ingredients. When I was a child, whenever my grandmother brought out a bowl of egg soup, I couldn't wait to put a spoon into the soup, scoop up a piece of chicken and a hint of shredded eggs, and feel full of happiness.
However, it was these delicious hometown flavors that gave me a deeper understanding and pursuit of cooking. Years later, I also became a chef, and every time I stood in front of the stove and smelled those familiar scents, I always felt an inexplicable emotion in my heart. I learned from my grandmother's craft and tried to interpret the classic hometown flavors in my own way. To steam the lion's head, I choose the best quality meat, carefully season, and steam the meatballs with a great taste in the mouth. In the soup base, I will also use my own secret soup to retain the traditional taste and add some innovative elements to make this dish more delicious and delicious. As for the egg soup, I carry forward my grandmother's secret recipe, and every time I boil the soup base, I use the ingredients carefully to ensure that every bite of the soup can make people have an endless aftertaste.
In life, there are too many beautiful things worth pursuing and cherishing. And the taste of hometown is our deepest memory and emotional sustenance. No matter where we go, no matter where we are, the taste of those delicious foods always accompanies us, like a warm light, illuminating the way forward. Therefore, no matter where I go, no matter what kind of person I become, the taste of those hometowns will always exist in my heart and will always inspire me to keep moving forward.