Lion Head, it is a very well-known dish, and it is also something that has different practices across the country.

Even where does the lion head originate? Which cuisine does it belong to? There are many different opinions.

However, one thing is certain that there is indeed a big difference between the north and the south in terms of lion head practice. Su Ji's lion head may be considered an ancient and independent inheritance.

The most common lion head is that water chestnuts must be placed, which is also commonly known as "horse hooves" in some places.

However, in the lion's head inherited by Su Ji, water chestnuts are not necessary. Su Ji will mix in some other ingredients to enhance the taste and relieve the greasiness of the lion's head.

Feng Yifan stepped into the kitchen, and his apprentice was already eager to try.

Lin Ruifeng knew that his master would definitely make a big dish, which was also an excellent opportunity for him to learn.

Seeing the apprentice's appearance, Feng Yifan smiled and said, "It seems that you are ready?"

Lin Ruifeng was stunned for a moment, and then said, "Yes, I'm ready for my master."

Feng Yifan continued, "It's useless to prepare, because you don't have the chance to intervene today. The lion head dish is actually very particular about the same feel, so it's best to make it alone."

Lin Ruifeng was actually not unfamiliar with the master when he heard that he wanted to be a lion's head.

These days in the kitchen, Lin Ruifeng would see his master making lion heads every day, but just by looking with his eyes, he already felt that this dish was difficult.

Maybe in many places where you don’t know how to make lion heads, you will directly beat pork belly into a paste and then make it like that.

But in fact, the lion's head cannot be made by mixing meat paste, and the lion's head must be cut with a knife.

Moreover, Su Ji's lion head is to separate the fat and thin meat first, and then dice the fat and thin meat separately.

Mix according to the ratio of fat six and thin four.

And during the knife cutting process, although the diced meat is cut to the size of soybeans, the fat meat must be cut slightly larger than the lean meat. This is really a test of knife skills.

At least Lin Ruifeng has been watching it for so many days and believes that he has no way to accurately produce qualified diced meat.

Today, Feng Yifan is still making it in front of his apprentice.

Choose a piece of pork rib.

Then you need to slice the pork belly layer by layer, and you need to slice the fat and lean meat.

This process not only tests knife skills, but also tests patience. The process of just forming pieces is very cumbersome.

Then you need to cut the lean meat and fat meat into small diced diced meat, and you must cut it carefully without bothering to eat it.

Cut the onion and ginger here, and you should also use it to cut it, and it should be smaller and thinner. After cutting these, put them all in a metal basin.

The seasoning is actually very simple, salt, pepper, cooking wine, and some water starch.

The rest is a process to beat. This process first requires the diced meat to be beaten into a ball clockwise, and the next is a time that tests the chef's skills and strength.

This is the process in Lin Ruifeng’s memory these days.

But today it's different.

After Feng Yifan cut the diced meat, chopped green onion and ginger, he did not directly season and beat it, but prepared some other ingredients.

First of all, we are naturally familiar water chestnuts.

Then there is lotus root. The lotus root used by Feng Yifan here is not local, but Miancheng lotus root he specially purchased.

It can be said to be the most famous lotus root in China.

This lotus root is known as: eating raw like autumn pears, and eating cooked like chestnuts.

In fact, this is not the season for lotus root production, so the lotus root in Feng Yifan's hand cannot be regarded as the most seasonal Miancheng lotus root, but it is OK to be used as a lion's head.

In addition, Feng Yifan also prepared fish, river clams, shrimp roe, a few lotus leaves, a salted egg yolk, and some slightly broken rice grains.

All of this was prepared, and all the water chestnuts, lotus roots, and washed river clams were cut into diced.

Next, Feng Yifan divided the original meat filling into four portions and placed them in four metal basins.

Then the formal production finally began.

In the first basin, add chopped green onion, ginger, salt, pepper, cooking wine and water starch to the meat filling, and then add diced river clams and diced water chestnuts, and then start whipping very hard.

Pa, pa, pa...

After stirring the filling into a ball, you must swing it up and beat it.

Lin Ruifengguang was watching from the side and could already feel the power of his master.

After the beating is finished, some oil is stained on the surface of your hand, and first pinch up some of the filling, and then pinch up the salted duck eggs prepared in advance.

With salted duck eggs as the heart, then put the filling outside, dip some starch water on the palm, slowly make it into large meat balls, put it in boiling water and cook it to form a shape, and it also boils out impurities in the meat filling.

When boiling, Feng Yifan took another pot on the stove next to him. First, put rock sugar in it, add a little water, slowly melt the rock sugar over low heat, and then continue to burn on low heat until the sugar in the pot starts to change color.

Lin Ruifeng stood aside and understood that Master was going to make sugar color.

This is a commonly used color hanging method for braising. Of course, it is easier to use red rice to color it.

However, Feng Yifan obviously did not plan to do it like that. He just wanted to fry a sugar color first and then mix the braised sauce, which was very similar to the method of braised pork.

During the process of hype, Feng Yifan started his small class again.

"Please note that when stir-frying candy, don't rush to stir it. Just push it slowly with a spoon, and then wait until it completely melts. Then be patient and slowly push it in one direction to fry it."

Lin Ruifeng naturally quickly and seriously. He looked at the iron spoon in his master's hand and slowly pushed and fryed, the sugar in the pot gradually changed color.

It slowly turned yellow-brown, and then turned into a slightly dark brown color, and bubbles began to appear.

Feng Yifan started adding water and other ingredients and said, "Did you see it? That's the level. If you are making braised pork, you should either add the meat and stir-fry it at this time, or pour in the sauce and stir-fry it well before pouring it out."

Lin Ruifeng stood aside and wrote down the process of the master's narration and production very seriously.

Feng Yifan did not serve the fried sugar, but added other ingredients quickly and fryed it directly into a pot of braised sauce in China.

Then season the braised sauce and pour it into a small casserole and cook it on aside and over low heat. Then put the boiled lion head into it, so the first braised one is completed.

The second lion head also needs to repeat the previous steps, but this time add chopped lotus root diced lotus root and stir and beat.

After the lion's head is formed, it is still put in white water and boiled to form a shaping method. Cook some impurities and foam, and then remove them.

What surprised Lin Ruifeng next was that the master cooled the lion's head a little, rolled it onto a layer and smashed the rice grains before putting it in a cage with lotus leaves to steam.

Standing on the side, Lin Ruifeng was also amazed at the master's "ruthless iron hand" when he saw the master rolling the lion's head with his hands.

Feng Yifan finished the arrangement and started steaming and said with a smile: "I am actually a wrong demonstration. If you want to make this, it is best not to use my method. We can soak the meat overnight and soak the blood out to make it, and then we can steam it directly."

Lin Ruifeng nodded in a daze after hearing this, and was still shocked. As expected, Master could always have a way to do it.

The next one is to mix fish paste and put it in the chicken soup prepared in advance to stew it, which shows the original cooking method.

Feng Yifan all added water chestnuts to the first three, and Feng Yifan only used shrimp roe.

After being beaten and beaten, boil it in boiling water, add pork skin and bones to make a broth stew.

At this point, four different lion head methods are presented on the kitchen stove, namely "braised, steamed, stewed, and stewed".

The fragrance slowly came out and spread throughout the kitchen. It was really a gathering of various fragrances, which made Lin Ruifeng swallow his saliva. He felt that the four lion heads that the master made this time would definitely be very delicious.

Feng Yifan was waiting for the lion's head to mature, and started chatting with the apprentice standing beside him.

"Ruifeng, I've seen it this time, do you have any insights?"

Lin Ruifeng thought carefully and said, "Master, this time you made four lion heads, but you used four different methods and added four different ingredients, which made me really surprised."

Feng Yifan asked with a smile: "Just just surprise?"

Lin Ruifeng then said, "It's still shocking."

Feng Yifan waved his hand: "What a surprise, shock, I don't need to say it. I want to ask you, have you ever realized something from the lion head making?"

Lin Ruifeng was asked like this and fell into a very serious thought.

After a long time, he slowly spoke: "I feel that cooking often requires careful attention. Every step that seems complicated, but if you want to present the dishes in the best condition, you must do every step well."

Then I thought of the lion's head steamed with lotus leaves, and Lin Ruifeng added: "Also, the kitchen may encounter various accidents, so you must know how to adapt."

After listening to his apprentice's words, Feng Yifan smiled and nodded: "Yes, Ruifeng, you have indeed made rapid progress."

After praising him, Feng Yifan said again: "However, you forget the most important point, that is, the importance of basic skills. Whether you do every step you say carefully or encounter unexpected changes, it is based on your solid basic skills."

Lin Ruifeng nodded immediately when he heard this, and he understood in his heart. The master specifically asked about his intention.

Feng Yifan smiled and said, "Did you see these separate production processes of Master? You also need to grasp each time so that you can be delivered almost at the same time."

After saying that, Feng Yifan turned off the stove fire, but he was not in a hurry to uncover the lid of the pot, but began to prepare for the platter.

Four different containers were selected, red porcelain cauldron cup was used to hold braised lion heads, celadon bowls were steamed, stewed with weasels, and finally a white porcelain cauldron bowl was served in a stewed with original stew.

After all the four lion heads were put into the stockings, Feng Yifan also poured various soup ingredients into them.

Then they were covered with a small bowl of celadon, covered with a pruned lotus leaf.

After the entire plate, four containers were really arranged in just a sequel, and they were already a perfect work of art.

Lin Ruifeng stood beside him, his eyes straightened.

After Feng Yifan finished all of them all, he smiled and reached out to his apprentice and waved his hand and said, "What's wrong? Are you standing there?"

Lin Ruifeng came back to his senses and calmed down and asked, "Master, your plaza is so beautiful. After this, it is really very high-end, and it makes people feel that they can't afford it."
To be continued...