salty and fresh Recipe
RandiBarrows
Soup is a symbol of nourishment among the people. Men can easily decline without tonic, and women can easily age without tonic. There is no better way to regulate yin and yang than soup. <br /><br />In Hubei, Wuhan people have the custom of drinking soup and simmering soup. It has become a folk custom to visit any household, whether at home or in a hotel, to treat guests without soup, and to complete a banquet without soup. People often regard whether they have drunk soup as an important sign when visiting someone's house. <br /><br />Hubei simmer soup is different from ordinary dishes. It not only requires a selection of soup materials, but also requires enough time to simmer and stew. <br /><br />Moreover, simmer soup is about making it with heart. First, stir-fry the soup with seasoning and put it into a sand jar. Add enough water at one time to stir the heat to cut off the heat. Simmer slowly. The meat and meat of the soup are peeled off, and the gravy and the original soup are mixed into one. The taste is delicious and sticky to the lips after drinking., different from the kind of clear soup that has little water. <br /><br />That day, when it was approaching meal time, several pigeon fanciers came. It was impossible to go out and buy groceries, so they had to open the refrigerator to find out if there were anything that could serve their guests. I bought it in the morning with spine and was going to wait until evening to simmer it. The seaweed has been soaked, so it is impossible to simmer the soup in a sand hanging stove, so we can just use a pressure cooker to solve it. Although it is not simmered with slow fire, it still tastes quite good. The kelp is crisp and rotten, the soup is strong and delicious...
WestleyBlock
"Lion Head" is a traditional dish in Huaiyang cuisine in Yangzhou and other places in Jiangsu Province. It is said that its original name was sunflower chopped meat and sunflower meatballs, and was later renamed Lion Head. According to different seasons, the lion's head is made from 60% lean meat and 40% fat meat or 7% lean meat and 3% fat meat, plus onions, ginger, eggs and other ingredients, and cut into meat paste to make fist-sized meatballs, fat but not greasy. <br />The cooking of lion's head dish is extremely powerful. Simmer with low heat for more than 40 minutes, so that it will be fat but not greasy after making, and will melt immediately in the mouth. Yangzhou Lion Head has three cooking methods: stewed, steamed and braised. <br />I cook this dish in a clear stew method, which can also be called "Clear Stewed Lion Head". The reason why I named it "Huaiyang Lion Head" is based on the characteristics of Huaiyang cuisine. <br />Huaiyang cuisine emphasizes fresh materials, fine workmanship, light taste, and original flavor. <br />I chose skin-skinned pork belly for this dish. Because it is summer, the ratio of fat to lean is 3 to lean and 7 to lean; the workmanship is finely cut and coarsely chopped, first cut into meat particles--chop slightly--and finally smash with the back of a knife. Then season--break the stuffing--put it into the pot---simmer. <br />The lion's head cooked by fine and rough chopping has a soft and tender taste and melts immediately in the mouth; if it is cooked with minced meat from a cooking machine, the taste of the lion's head becomes very strong. Q is full of energy. <br />In this way, I named this carefully cooked delicious lion head [Huaiyang Lion Head]!
