You will laugh. The so-called "lion head" is just a nickname. To put it bluntly, it is a meatball. What age is it now? That kind of pork roll has long been out of date.
Wait a minute,
The lion's head you eat may indeed be called meatballs, but the real lion's head is probably far from meatballs.
Don't be unconvinced, and listen to the pale chardonnay way:
The real lion's head should be like the stone lion's head in the classical gardens of China. That's because fat diced meat and lean diced meat have different deformation degrees after being stewed in soup for a long time. If you put it in a small bowl, you shake it and put it on the table. The lion's head should still be shaking slightly in the bowl, which looks like a lion splashing water. Only those who have this charm can be called a lion's head. Hard words are a lump of meat. People in Yangzhou don't eat this kind of food.
You should eat the lion's head with a spoon instead of chopsticks, because the baby is too tender to hold.
A good lion's head should be fragrant, mellow, fresh and refreshing, but there is no oil, sauce, sugar or wine. Although the entrance to the lion's head is fresh and salty pork, it tastes like a blue musk deer. After eating it, you should be able to regain lasting charm from the root of your tongue. That said, Cang Xia, you're not making up a story, are you? Why is it getting more and more mysterious?
It seems that Cang Xia hasn't fooled others yet. Wait patiently until you hear it.
This lion's head is the pork belly of a local black-skinned pig. Although the pork on the market now is all feed pigs, you must take the hard pork belly above the ribs. The fat layer of the pork belly should be above five or six layers, and the pork belly below five layers cannot be called' pork belly'. There are too few layers, and the meat is definitely not enough.
After the meat is taken, it should be divided into fat and thin, then sliced separately, and then coarsely shredded and finely diced, which is as big as pomegranate rice. One of the key points is that you can't mince it with a meat grinder, and the other is that you can't chop it with a spatula. The' fine cutting and rough cutting' mentioned on the menu is just the dish of the store owner in the restaurant. The real gourmet lion's head is a knife that doesn't need to be chopped. It depends on fine cutting and must not be lazy. This is done for softness and freshness.
Because minced meat is cut out, it will not be so' United' as in a meat grinder. For the "purity" of the lion's head after the entrance, you can't put protein or raw flour in it. Then, if you want to hold this pile of minced meat together, you have to do something hard. This mass of minced meat will fall from left hand to right hand like a ball, and then from right hand to left hand, and so on and so forth until it is almost inseparable, and then it will be picked up in both hands and put into a boiling pot. Once it is hot outside, it will be obedient inside.
Of course, to get rid of you, you must use the gentlest small fire, and the soup must always be open, otherwise the lion's head will become minced meat soup when the fire is too big. Besides, this fire fighting work will take more than four hours, don't worry.
These are nothing. The real admirable skill of lion's head is seasoning.
After the meat is cut, separate the fat from the fat. This lean meat should be fortified with broth.
Wait, what's broth? The so-called broth is slowly hung out with pork leg bones, old hens, old ducks, ham, scallops, shrimps and winter bamboo shoots after more than six hours of slow fire. This lion's head is salty and fragrant. Although there is only one word for "fresh", how to make it fresh is quite different. Here, the bone is the soup base, the chicken is fresh and the duck is fragrant. These three are the protagonists of Tang. As for ham, cheers, shrimps and winter bamboo shoots, they are all dragon slices in the soup. But the role of this kind of walk-on lies in its different physical properties and tastes, either thick or light, such as ink painting and picturesque coloring. In this way, the flavor of the soup can be improved.
Slowly pour the soup on the minced meat, add a little salt, and then stir it in one direction by hand, and the soup will be eaten by the meat. Because of the salt, the meat will be a little sticky, which is called' strength'.
This seasoning is delicious, but unfortunately, this umami flavor is still rare. It is nothing more than a list of different levels of umami, just a logical approach. The biggest problem with this practice is that the auxiliary materials are too fresh, and the pork flavor may not be eaten. What if a country has no monarch and no higher vocational education? Then you must find something that can make the taste of pork' stand a little higher'.
So what flavor is this stepping stone?
There is a jargon in the culinary world: "Meat should be fresh, sugar should be salt; Meat should be fragrant and vinegar should help. " But the sugar in the lion's head is obviously too heavy and too sweet. And putting vinegar is easier to' go wrong'. Of course, it is best to put something natural, not so sweet and not so sour, to assist pork, because it is an aid rather than a usurper, so after this thing is done, it will not be able to eat its sweet and sour flavor.
What the hell is this?
Perhaps people have been looking for the lion's head ever since it came out from its predecessor, Emperor Yang Di, that is, when you eat it in your mouth, you will make all kinds of strange things-mud made of green apples.
As a reader, Cang Xia has finished. By the way, let me ask you one more question: Have you ever eaten the lion's head in Huaiyang?