Stewed Crab Meat Lion Head
Ingredients: 800g pork ribs, 12 green cabbage hearts, 100g crabmeal, 10g Shaoxing wine, 20g refined salt, 1.5g MSG, onion and ginger 15 grams of juice and 50 grams of dry starch.
Method: 1. Scrape the pork, remove the bones and remove the skin. Finely chop the fat and lean meat into fine pieces, mix well with wine, salt, green onion and ginger juice, dry starch, and 75 grams of crab powder to make 6 large meatballs. Stick the remaining crab powder on the meatballs. , put it in the soup, and steam it for 50 minutes to let the fat in the meatballs leak out. 2. Stir-fry the cut green cabbage hearts in hot oil until they turn green and take them out. Take a casserole, place a piece of cooked meat skin on the bottom of the pot (skin side up), pour in the stir-fried green cabbage heart, then add the steamed lion head and steamed soup, cover it with green cabbage leaves, and cover it Cover the pot, bring to a boil, then lower the heat and simmer for 20 minutes. When eating, remove the green vegetable leaves, add MSG, and serve in the casserole.
Features: The meatballs are fat but not greasy, the vegetables are crispy and refreshing, the crab meat is fragrant and extremely tender.
Wensi Tofu
Ingredients: Tofu (450g), winter bamboo shoots (10g), chicken breast (50g), ham (25g), mushrooms (fresh) (25 grams), lettuce (15 grams), salt (4 grams), MSG (3 grams)
Method:
1. Peel off the old skin of tofu and cut into thin strips. Use boiling water to blanch the yellow water and beany smell; 2. Remove the stems of the mushrooms, wash them, and cut them into thin strips; 3. Peel the winter bamboo shoots, wash them, cook them, and cut them into thin strips; 4. Use water for the chicken breasts Rinse, cook, and cut into thin strips; 5. Cut the cooked ham into thin strips; 6. Wash the lettuce leaves, blanch them with water, and cut into thin strips; 7. Put shredded shiitake mushrooms into a bowl, and add chicken broth [ 1] 50 ml, steamed in a basket; 8. Put the pot on the fire, ladle in 200 ml of chicken broth and bring to a boil, add shredded mushrooms, shredded winter bamboo shoots, shredded ham, shredded chicken and shredded green cabbage leaves, add refined salt and bring to a boil. Add MSG to the soup bowl; 9. Put another pot on the fire, ladle in 500 ml of chicken broth, add shredded tofu after boiling, wait until the shredded tofu floats on the soup surface, use a slotted spoon to scoop it up and put it into a soup bowl and serve. Taste: salty and umami. Characteristics: fine knife skills, soft, tender and mellow, melts in the mouth. It is a test of the chef's knife skills. The Allusion of Grilled and Roasted Pig Heads Legend has it that during the Qianlong period of the Qing Dynasty, Master Lian of Fahai Temple was good at cooking. The pig heads he cooked were fat, tender and sweet. He often entertained donors with grilled pig heads cooked by himself. The food was so delicious that it was praised as delicious. Pressure Jiangnan. The children even made up a song to sing because the monk knew how to burn pig heads. In fact, when Buddhism founded Buddhism, its disciples were begging for alms along the doorstep and had no special habit of being vegetarian. Later, Devadatta, a disciple of Sakyamuni, established his own school and proposed not to eat milk, eggs, fish, meat or meat. During the reign of Emperor Wu of Liang Dynasty, Buddhism was established and a fasting system was started in which Buddhists did not eat meat or vegetables. Later, Master Lian passed on this unique skill to a chef in the temple. The chef learned this method and opened a restaurant outside, specializing in grilling and roasting whole pig heads. After it is made, first put the head meat and tongue into the plate, then put the cheek meat, pig ears, and eyes in their original positions to form a whole pig head shape, and then pour the original soup on it, maintaining the technique and flavor of Master Ren of Fahai Temple. handed down. Although there is no explicit record of this legend, circumstantial evidence can be found in ancient books. The Qing Dynasty's "Yangzhou Customs Ci Collection" contains the poem "Wang Jiangnan" written by Baisha Xing'an layman. One of them wrote: "Yangzhou is good, take a leisurely visit to Fahai Temple. The empty hall on the lake is open on the other side, the tower on the waterside reflects the middle stream, and the guests leave the rotten pig head." It can be seen that the "braised whole pig head" of Fahai Temple in Yangzhou "It is indeed very famous. Features: 1. Grilled whole pig head, one of the famous "three heads" in Yangzhou cuisine. "Three heads" are "braised silver carp head", "braised lion head with crab meat" and "braised whole pig head". Among them, "grilling the whole pig head" has a long history and the highest reputation. 2. The finished dish should be "crispy and tender but not losing its shape". It should be bright red in color, tender and sweet, soft and glutinous in taste, oily but not greasy, rich in aroma, sweet and salty, and have an extraordinary flavor. Ingredients: Pig head (6500g), soy sauce (250g), rock sugar (500g), ginger (50g), star anise (15g), coriander (10g), cooking wine (1000g), balsamic vinegar (200g) , shallots (100g), cinnamon (25g), fennel seeds [cumin seeds] (10g).
Production process: 1. Wash the ginger and slice it; 2. Wash the green onions and tie them into knots; 3. Wash the coriander, sterilize and set aside; 4. Clean the pig head tweezers and put them into clean water and scrape them clean; 5. Pig noodles Place it face down on a chopping board, split it from the middle of the back of the head, remove the bones and brains, soak it in clean water for about two hours, and rinse away the blood; 6. Boil it in a boiling water pot for about 20 minutes, take it out, and put it into clean water. Scrape and wash, use a knife to scrape off the pig's eyelashes, dig out the eyes, cut off the pig's ears, cut off the cheek meat, then cut off the pig's mouth, remove the lymphatic meat, and scrape off the tongue membrane; 7. Then cut the eyes, ears, cheeks, Put the tongue and head meat into the pot together, fill up with water, cook twice over high heat, for about 20 minutes each time, and take it out when it is cooked; 8. Put the cinnamon, aniseed, and fennel seeds into a gauze bag and tie them 9. Put the bottom of the pot with a bamboo grate, spread ginger slices and green onion knots, put the pig's eyes, ears, tongue, cheeks and head meat into the pot in order, then add rock sugar, soy sauce, cooking wine, Add balsamic vinegar, spice bag, water, enough water to soak the pig head, cover the pot, bring to a boil over high heat, then simmer over low heat for about 2 hours until the soup is thick and the meat is tender; 10. Place the pig tongue on a large In the middle of the disc, put the head meat face up to cover the tongue, then assemble the cheek meat, pig ears, and eyeballs according to the original parts of the pig head to form a whole pig head shape, pour the original juice on it, and garnish with coriander leaves. Serve.