Not long after, carnival special effects floated across the live broadcast room, and the person giving the reward this time was actually Gao Xiaoshuai, who had not sent messages for a long time.

Along with the carnival, there is also a bold and enlarged barrage:

"Apprentice, teach those Huaiyang cooks who don't know how to cook Huaiyang cuisine, lest they lose all the goodwill they have left in literati cuisine."

In the past, there were many literati in the Huaiyang area. In order to pursue enjoyment and to squeeze into the literati circle and increase their social class, the local salt merchants tried their best to play tricks on the dishes.

Using ordinary ingredients to create extraordinary flavors, the presentation and taste of the dishes are excellent. Over time, Huaiyang cuisine is formed, which is clear but not dull, elegant and delicious.

During the Qing Dynasty, Qianlong went to the south of the Yangtze River and was full of praise for Huaiyang cuisine. After returning to Beijing, he still couldn't forget it, so he recruited a group of Huaiyang cuisine chefs to enter the imperial dining room.

From then on, Huaiyang cuisine became popular, changing from literati cuisine to palace cuisine.

At the beginning of the founding of the People's Republic of China, Huaiyang cuisine continued to be popular. Not only was it honored as "the first banquet of the founding of the People's Republic of China", but even the annual state banquet was improved on the basis of Huaiyang cuisine.

However, starting in the 1980s, Diaoyutai chefs gradually abandoned Huaiyang cuisine and instead adopted the strengths of other cuisines to form a unique state banquet style.

Depending on the location, state banquets are also divided into Taiwanese cuisine and dine-in cuisine.

The so-called Taiwanese cuisine is Diaoyutai style dishes, and the "tang" in Tang cuisine refers to the Great Hall.

Huaiyang cuisine in the Yanjing area has lost its aura of state banquets, while Huai'an, Yangzhou and other regions where Huaiyang cuisine originated have also seen the emergence of new local cuisines such as Subang cuisine, Jinling cuisine, and local cuisine due to the local economy.

Huaiyang cuisine in a broad sense refers to the cuisine of the entire Yangtze River Delta region.

However, due to the bulk characteristics of Jiangsu, other cities have introduced local cuisines. The original Huaiyang cuisine has naturally lost a lot of reputation.

Without the blessing of the state banquet, local cuisines have been squeezed out in various ways. In addition, young people do not like fresh and elegant Huaiyang cuisine, preferring spicy and heavy hot pot, barbecue and various Sichuan and Hunan dishes that go well with rice. This has accelerated the development of Huaiyang cuisine.

The decline of dishes.

The only good impression that Uncle Gao mentioned is actually the past glory of Huaiyang cuisine.

Nowadays, many old Huaiyang cuisine restaurants have either transformed into high-end dining venues that are prohibitive for ordinary people, or their craftsmanship has declined and they rely solely on their past reputation to attract tourists.

Most of the tourists who went to eat took advantage of the excitement and left disappointed.

In short, the deliciousness of Huaiyang cuisine has gradually become only available in books, movies and other information films. In reality, it is difficult to encounter delicious Huaiyang restaurants.

This sense of fragmentation is also the main reason why Huaiyang cuisine has mixed reviews.

Uncle Gao's words made Qiu Zhenhua feel very emotional. Huaiyang cuisine has given birth to the cuisine of the entire Yangtze River Delta region, but it itself is declining day by day.

At this time, the chefs of Huaiyang cuisine don’t work hard and even serve meatballs to perfunctory customers.

It's really annoying, and since this is an old restaurant in Beijing, it seems it's time for my uncle to give it a try, otherwise the reputation of Huaiyang cuisine will really be ruined.

While he was worried, netizens were happy:

"Haha, I finally admit my identity."

"Who would have thought that the old man who looked like a sweeping monk in the past would actually have such fun in private."

"Hurry up to Gao Xiaoshuai's live broadcast room and brush a few red flowers to prove that we are a big fan of Uncle Gao."

"Excuse me, when will Uncle Gao resume broadcast? We are still waiting for your appearance!"

"After so many days, the vest finally fell off. I really want to ask Uncle Gao how it feels to lose the horse."

"..."

In front of the workbench, Lin Xu did not pay attention to this, but continued to beat the diced meat in the basin.

Finally, when the diced meat became as sticky as glue, Lin Xu wiped the diced meat on his hand into the basin, and at the same time brought a clean tray, brushed some lard on it, and was ready to put the lion's head.<

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Lard is the flavor code of Huaiyang cuisine, and its function is similar to the sesame oil of Shandong cuisine, the red oil of Sichuan cuisine, and the soy sauce of Cantonese cuisine.

After brushing with oil, Lin Xu mixed some wet starch and prepared to tie the lion's head.

The bundle here is not tied with a rope, but a technique in cooking to hold the scattered granular ingredients together.

The specific method is to moisten your hands with wet starch, dig out a ball of diced meat slightly larger than your fist, put it in your hands to form a ball, and then throw it back and forth between your hands.

When throwing with both hands, the gaps between the diced meat will be squeezed, which will make the lion's head clump into a ball from its original loose state, as if it is tied together invisibly, hence the term "bundling".

Not only are lion heads suitable for bundling, but even when making ordinary meatballs and vegetable balls, if you toss the meatballs a few times and then fry them, the taste will be even better.

Because when throwing, the diced meat inside will gradually change from disorder to orderly arrangement, and the taste will naturally become better.

As for the reason for using wet starch, it is to prevent the diced meat from sticking to your hands, and also to shape the lion head.

The starch adheres to the surface of the lion's head, which can effectively prevent the lion's head from falling apart during cooking, and at the same time does not affect the soft and tender texture of the lion's head itself.

If the starch is added before beating, the resulting lion head will not taste very interesting.

Lin Xu waited for the lion head in his hand to become rounded and no longer loose. He placed it on the tray and continued to throw down another one.

After making these lion heads one by one, Lin Xu held the tray and placed it in the refrigerator compartment next to it.

"The kneaded steamed buns need to be fermented before steaming. The same goes for the lion's head. The energy inside must be removed so that the taste will be better."

Xie Baomin explained, then looked at the clear chicken soup Wei Qian had prepared before, nodded and said:

"That's right, I didn't make this chicken soup too lazy."

These chicken soups are based on old hens, supplemented by Jinhua ham, and are boiled over low heat for more than six hours to achieve this effect.

It looks refreshing, but it has a rich and fresh aroma. This is the flavor that meat ingredients have after being simmered over low heat for a long time. It cannot be produced by any chicken powder, chicken essence, or MSG.

Taking advantage of the lion's head to let off steam, Lin Xu cut the root of the cabbage and slowly peeled it open.

Remove the outer two or three layers, leaving only the cabbage with yellow leaves and tender stems inside.

When the lion's head is stewed later, use these cabbage leaves to press it on the lion's head. This will ensure that the lion's head is completely immersed in the chicken soup and will not be half boiled and half steamed.

In addition, during cooking, the unique adsorption properties of cabbage leaves can absorb the fat from the stew, keeping the chicken soup always fresh.

At the same time, the unique sweetness of cabbage leaves will also be absorbed by the lion's head, giving the lion's head the freshness of vegetables.

After doing this, Lin Xu wiped his sweat, drank some water, and took a short rest.

Even if you have the skills, making so many lion heads at once is still a bit overwhelming.

He interacted with netizens and answered their questions.

Half an hour later, put a soup pot on the stove, add half a pot of water to the pot, and turn on high heat. Then put a large casserole on the stove next to it, pour the chicken soup in, and also turn on high heat.

Next, it’s time to cook, but there are certain things to do when cooking.

You can't put it directly into the chicken soup, but put it into the boiling water pot first to let the lion's head take shape and boil out the foam on the lion's head. Only then can the lion's head be put into the clear chicken soup.

If you put raw meat directly into it, it will ruin the pot of soup.

Making this dish is the same as making braised meat. Do not let the soup come into contact with raw meat, otherwise the quality will be affected.

Soon, the pot will boil.

Lin Xu took out the almost flaccid lion head from the refrigerator.

Pick one up, ball it up with your hands to make the loose appearance firm again, and then gently put it into the pot.

Dai Jianli said:

"Brother Lin has really learned the essence. When I first learned to make a lion head, I threw it into the pot and drank three meals of minced meat soup in a row."

The live broadcast room was suddenly filled with "Thank you for the reminder" barrages.

Although you may never make this dish, you still need to understand the principles.

If you ever encounter a situation where you eat a lion's head in the future, wouldn't you be able to take it out to get a good taste?

The meat at this moment is raw meat, and the water in the pot is boiling water, so you have to put the lion head into the pot gently and slowly.

Put the lion heads in one by one and gently skim off the foam with a spoon.

Then use the back of the spoon to carefully push the lion head and turn it over.

When there is no more foam, use a slotted spoon to scoop out the lion's head and put it into the chicken soup that is also boiling next to it.

Put them all in, bring to a boil, skim off the foam, and adjust the fire on the stove to a chrysanthemum core state, which is the kind of thing that seems to be open but not open.

After adjusting the heat, cover the lion's head with the prepared cabbage leaves one by one, leaving no gaps as much as possible.

Close the lid of the casserole and start simmering.

Xie Baomin looked at the time:

"It's half past six now, and we can cook it at half past eight in the evening."

The on-site director in charge of the live broadcast asked:

"Can you lift the lid of the pot later and take a close-up?"

"No, don't even think about it. Lion's head is delicious because the protein in it will slowly decompose when stewing. This is also the secret of the deliciousness of lion's head. This process requires stable temperature and pressure at the same time.

Once the lid of the pot is lifted, this stability is destroyed and it is impossible to continue."

Xie Baomin rejected the proposal on the spot and said to the camera:

"As the saying goes, a thousand meals are worth a stew. When cooking such dishes, you should try to restrain your curiosity and don't lift the lid when time is up, otherwise you may fail."

What content should be broadcast live in the next two hours?

Netizens booed in the live broadcast room:

"Boss Lin, please sing a song."
To be continued...