China folk proverb says that "one year's plan is to make up the first frost", which reflects that the weather is getting colder and the first frost appears in the first frost solar term, which is the most suitable time for China people to make up for health. People use a lot of ingredients as supplements in the first frost, and also make a lot of nutritious and delicious. The prestigious "Yangzhou Three Banquets" is also worth a try in the first frost. Today's almanac will be introduced to you.

The so-called "three heads" in Yangzhou refers to the most famous steamed crab powder lion head, roasted whole pig head and braised silver carp head in Yangzhou cuisine. Fish head dishes have always been famous for their popularity. In the Ming Dynasty, the fish commented that silver carp "has a big fish and a fat head, which is the most delicious", and Zheng Banqiao also wrote a poem "Beauty cooks fish heads by hand in the middle of the night". It is natural to cook fish in the lake.

Roasting whole pig's head in Yangzhou was very popular in Qing Dynasty. Huang Dingming's "Looking at the South of the Yangtze River" said: "Yangzhou is good, fahai temple travels, the lake is open across the air, the water tower reflects the middle stream, and the guests are rotten." It has become a custom to entertain guests with pig heads.

Crab powder lion head: Crab powder lion head is also famous at home and abroad. In recent years, it is very popular to combine three dishes into one seat. Mr. Zheng Bi said in a poem: "Yangzhou is good. There are three good banquets. The crab fat paste is rich and the meat is beautiful. The head of silver carp is stewed in an iron pot, which is delicious. Yangzhou is good, and the banquet is good. There are both jade and rotten pig heads in the dish, which are delicious. "

The practice of "roasting the whole pig's head" is to bone the whole pig's head, scald it with boiling water, take it out and soak it in cold water, and scrape off the crumbs and dirt on the pig's skin. In this way, a * * * will be repeated 24 times. After washing, put a futon in the pot, add Shaoxing wine, soy sauce and crystal sugar to the pigskin, without adding a drop of water, simmer on the futon for 6 hours until it is crisp and rotten, pick it up with the futon, turn it upside down, and put vegetables and steamed buns around it. This is the first course of a three-headed banquet.

Next is "Braised Silver Carp Head". To cook this dish, you should choose a big gray silver carp, cut the fish head in half from the lips and kiss it, blanch it in boiling water, then remove every bone in the fish head, but still keep the shape of the fish head, and add chicken soup, winter bamboo shoots, mushrooms and ham to stew it thoroughly. This dish is tender and boneless, white as milk, tender and smooth, with endless aftertaste.

The third course is "Lion's Head with Crab Powder". Crab meat is delicious, ranking third, which makes people feel fresher as they eat it. This dish is called crab powder, which is the crab meat peeled off by Yangcheng Lake hairy crabs. The main ingredients of lion's head are pork and tofu, pork should be thin and pork belly should be fat, and tofu should be tender and moderate. As for the ingredients, ginger, cooking wine and other seasonings are essential, and kneading powder is also necessary, but pine nuts, medicinal materials, bamboo shoots, water chestnut, ginger and the like must also be added in the routine practice.

Authentic Yangzhou lion head will never be fried and braised, but steamed with a little soup. Before steaming, put a layer of bamboo shoots in the bowl with a rotary knife, or make several piers with crossed yellow buds, gently put the kneaded meatballs into the bowl, add broth, steam over high fire for more than an hour, and skim off the oil slick with a spoon after boiling. Use a spoon when eating lion's head. Tender as tofu, fragrant and refreshing.

The lion's head production in Yangzhou varies from time to time. Make fresh river bud bamboo shoots lion head in spring, crab powder lion head in autumn, and sprout chicken lion head in winter. In summer, some old shops will occasionally introduce delicious crab powder lion head, and spread eight lotus leaves scalded with boiling water at the bottom of the dish where the lion head is placed. Lotus leaf 15cm square, all veins torn off, and then put two lotus flowers in bud to decorate. Before the opening ceremony, the table was filled with poems and paintings.

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