Foreword: When I was married, I was a cook, and the man who did the cooking left behind, and the woman who didn't. I didn't cook before, but as a wife, I had to learn a few things, and now I'm taking my nine-month-old baby around the stove, and I'm doing all I can for a family's stomach. So every year, there's a lot of grubs, big sales, some for relatives and friends, and the rest of the grubs are on their own, so they're good, but the grubs are cold, they're bad, so I'm cooking. It's good to introduce "The Garlic Scorch" today, but no matter how many times you do it, your family is full of food
The red-burned lion head used to be good with the baby's favorite. Let's take a look at the legend of red-burning lion heads. The legend is “Lionhead”, which in Yanzhou's words is big meat, and in the north, it's called “Big Meatball” or “Four Herpes”. It is said that its “future ancestors” are “jumpballs” as documented in the food books of the north and south. As the Emperor went south along the Grand Canal, he had a deep attachment to the four great places of fame: Mount Wansong, Yangzhou; the money field; the ivory forest; and the sunflower. When I returned to the palace, the chef was ordered to cook with this view, so the four dishes of squirrel cinnamon, cash shrimp cakes, sprouts and sunflower chops. When he came to Tang Dynasty and saw the dish "The Sunflower Crack" coming up, the giant meat pack was made with a beautiful heart like a lion's head. "Lion Head" has been added since the time of the attack. Since it was the first to come from Yangzhou, it is clear where the red-burned lion head is, it's Jiangsuyan. Know what he's up to. Let's have a taste。
Lionheads are state foods and the production process is more complex. What I did was wrong, and the process was to combine the heads of the families and produce formulas that were satisfactory to their families. There are a number of preparatory work that must be done ahead of schedule, such as the removal of the skin, the removal of the shrimp, the removal of the shrimp wire and the preparation of quail eggs. Of course, you can buy ready-made meat, shrimp, canned quail eggs, and so much less. But to be good, raw materials have to be refined and some steps cannot be saved. I made a total of 29, each weighing 50 grams (excluding egg weight), of which 17 were eggs and 12 were eggs。
