<h1 class="pgc-h-decimal" data-index="01" > Wang Zengqi's "Five Tastes" lion head</h1>
Lion's head, a famous dish in Yangzhou. Probably taken from its shape, but also quite large, hence the name. Northern restaurants call it "Four Joy Balls" because of a plate of four.
First of all, the material should be refined. A large piece of tender pork, seven points thin and three points fat, not a little tendon tangled in it. When cutting, we should pay the most attention to the fact that you cannot cut it seven times and eight obliquely, nor can you chop it into shredded mud, and the secret is "cut more and cut less". Cut into cubes next to a knife, the more broken the better, and then slightly chop.
The next step is also important. The meat is not floured, easy to break; with the addition of mustard powder, the sticky is not the taste. So spread the powder on both palms and knead it.
The end is made into four balls, so that the outside of the balls is naturally covered with a layer of mustard powder, but there is no inside. Slightly flatten the balls, fry them in oil, and make the surface of the balls tight and yellowish.
The next step is steaming. In the bowl, put a layer of rotary knife blocks of winter shoots at the bottom, or else cut the yellow buds and white horizontally, making several pier shapes. Gently place the fried balls in a bowl and steam over high heat for more than an hour. Remove the lid of the pot and look at the bowl full of oil, skim off the oil with a large spoon, or suck it off with a large straw so that not a drop of oil is missing from the bowl.
Such a lion's head can not be used chopsticks to clip, but to be scooped with a spoon, and its tenderness is like tofu. Add shallot juice, ginger juice and salt to the meat. I would like to add sea cucumbers, shrimp, water chestnuts, and mushrooms, each at will, but also chop.
<h1 class="pgc-h-decimal" data-index="02" > read, I love taste: memories. </h1>
The reason I like this article is not for the food, but for the people behind the food. Flipping through "Five Tastes", this "Lion's Head" is the most beautiful one I have read in my time, because my mind is full of memories.
The first time I ate an authentic lion's head, it was because my old colleague Lao Feng moved to a new home and invited several of our colleagues to get together at home. Before going, Lao Feng told him early that he would personally cook and make the most skilled Yangzhou famous dish lion head. I am not very interested in food on weekdays, but I am still interested in the name of this dish, why is it called a lion's head, there must be a lot of meat.
When we were chatting happily, Old Feng happily brought a large basin over. Before I could see clearly, the smell of meat, mushrooms, and horseshoe came to my nose. "True incense, this must be the legendary lion's head." I put down the poker in my hand and quickly ran to the table to watch. "Good fellow, this meatball is real, each one is the size of a fist, and I'll be full when I eat one." I put the scent into my nose with my hand and took two desperate sips.
"Don't worry, smell it first, add soup, a lion's head, a mouthful of soup, that's a delicacy on earth." Old Feng smiled and his face blossomed. Children are sensible and obedient, the unit works smoothly, a lot of relatives and friends, Old Feng is the winner of life that we envy, and now it is a good thing to like to move to a new home, can you not be happy?
"This lion's head represents reunion. I wish you all a full circle after eating the lion's head. Old Feng shouted in a loud voice. Food, friends, new homes, are all things that make people happy. Let me tell you how to make a delicious lion's head. "Watching us eat the lion's head, Old Feng came to the strength, he ate a large bite of the lion's head, and his eyebrows flew and danced.
That reunion, stayed for a few hours, which colleague went together, I have long forgotten, but Lao Feng personally cooked, prepared for us the lion's head picture, has been happily left in the mind. Round balls, soft mushrooms, refreshing horseshoes, fragrant soup, and happy smiling faces form the most beautiful picture I can remember. Whenever I think of the lion's head, I can think of that reunion. After many years, I don't know when I can still taste the lion's head made by Lao Feng himself.
<h1 class="pgc-h-decimal" data-index="03" > Wang Zengqi's "Five Flavors" dish packet</h1>
Take a cabbage, choose the fatter one, peel it layer by layer, and peel it to the end with only one cabbage heart. The upper half of each leaf is rounded, and the lower half of the cabbage is cut off as appropriate. Wash the curved vegetable leaves and set aside. Prepare a few things:
1. A small bowl of garlic paste.
2. A plate of sautéed hemp tofu. Hemp tofu is the residue left over from mung bean vermicelli, which is slightly sour after fermentation and makes gray-green. It's not easy to get elsewhere. It is best to fry with sheep's tail oil, and it is better to add a handful of green beans. Stir-fried like a mess of mud.
3. Cut a plate of small belly cubes. The small belly is made of pig urine bubbles filled with pig blood and mustard powder, made pink, and a large amount of pine nuts are added, which has a strange fragrance. Sauce elbow spread is sold.
Fourth, stir-fried tofu pine. Stir-fry tofu into crumbs, like fried pigeon pine, and add a lot of green onions when cooking.
Fifth, stir-fry shredded cabbage, to be fried rotten.
Take a bowl of hot rice and serve it in a small bowl and a large bowl of rice. Spread the garlic paste inside the leaves and spread well. Mix the tofu, small belly, tofu pine, and sautéed cabbage together in a rice bowl and mix well. Take out a part of the bowl of rice and put it in the leaves, wrap it up, and eat it with your hands in your hands. After eating one and eating one, I ate it with a face full of vegetable juice rice grains, and I was very happy.
<h1 class="pgc-h-decimal" data-index="04" > read, I love taste: imitation</h1>
Vegetable buns are my favorite of the pasta dishes, so it's also the slowest one I read. Mainly want to see the love of food packets, in the foodie Wang Zengqi this, how to describe. After reading it three times, I sighed, I eat vegetable buns on weekdays, it is simply too stupid to swallow dates, violent things.
I usually pick up the vegetable bun, break open the two cloves, pour some vinegar into the filling, and eat it one bite at a time. After reading "Vegetable Buns", I planned to change the process of eating buns myself. Find a day, I follow this eating bag process, step by step, to experience this process of eating vegetable bags, is it a bun that I ate, and the taste of what I ate before is completely different.
<h1 class="pgc-h-decimal" data-index="05" > bootcamp study notes</h1>
I didn't eat it, I thought it was the best thing to eat.
A strong appetite is a manifestation of health.
Wang Zengqi: A person's taste is best mixed, the ear sounds are better, and they can understand several dialects. Read thousands of books, travel thousands of miles, chat with ten thousand people, and eat at ten thousand tables. Such a life, can not write and will write, because the story can not be told for three days and three nights.
A lot of momentary, fleeting sensations don't happen without recording. Memories take away, and words will help you stay.
