This was the first stream after the annual gala. It had been two or three days since her last one.
That might not seem like a long ti, but to her fans, it felt like an eternity.
So, the mont the stream went live, countless fans flooded in.
[A day without you is like three autumns.]
[My Juju is back!]
[My youth is back! Love it!]
"Welco, everyone, to my food stream. I’m Jiang Jiujiu. It’s been a few days. How is everyone doing? Today, we’re eating atballs again~"
"I’m realizing I really kind of like making atballs."
[Fried atballs again?]
"Nope. Although you should stock up on so fats for autumn and winter, eating fried food all the ti can get a bit heavy. Today, we’re making Crab Roe Lion’s Head atballs in a clear broth."
Crab Roe Lion’s Head atballs are a signature dish in Huaiyang cuisine.
Unlike fried atballs, Lion’s Head atballs is a soup-based dish. When prepared correctly, the broth is clear yet flavorful, the taste is savory without being overpowering, and the at is tender, sticky, and utterly delicious.
Of course, at this point, soone in the comnts was bound to ask: [Why Lion’s Head!!]
[Are we using a lion’s head to make atballs?]
Just hearing the na, even in the real world, would make you imagine sothing out of a horror movie.
’A lion’s head turned into atballs?’
[Please don’t let get a atball with the eye part!]
[Yeah! Just let get so at!]
[I’ll take at from anywhere, as long as it’s at! I don’t like eyes either!]
Despite the horrifying image, everyone quickly overca their fear in a matter of seconds and happily started divvying up the different parts in the comnts.
"No need to divide it up so quickly, everyone. The star of our show today is still Gugu at. It’s just that the atballs are a bit bigger than before, which is why they’re called ’Lion’s Head.’ That’s what they were called in the past, too."
"But enough talk, let’s get right to making the atballs!"
After showing off the clearly textured Gugu at, Jiang Qiuqiu started chopping. "You want to choose at like this—forty percent fat, sixty percent lean."
Adding more fat prevents the Lion’s Head atballs from becoming too dry and tough during cooking.
Falling into her streaming rhythm, Jiang Qiuqiu’s focus sharpened. "Dice it all into small cubes, but not too small. Then, add so shrimp roe and crab at. Because of ti constraints, I’ve already prepared these in advance. I’ll post a video of the prep process in the comnts section, so anyone who wants to make this later can check it out."
"Besides the main ingredients, we’ll also add so spices, water, and a cornstarch slurry." The cornstarch slurry had appeared many tis before, so Jiang Qiuqiu didn’t explain it further.
Next up was mixing and slamming the at to develop its texture. There wasn’t any special technique to this. "You just need to keep mixing and slamming it. Once the at develops so elasticity and becos sticky, kind of like this, where it won’t fall apart when you shape it, we can move on to the next step."
The next step was rolling the atballs. This was very simple. In fact, because the cornstarch slurry made the mixture quite sticky, there was no need to set them in cold water. She just had to roll them into balls, place them in a bowl, press a little crab yolk into each one, and the dish was halfway done.
Rolling the atballs was a process that really showed off one’s skill.
But the audience was already used to this level of skill. Their focus was on sothing else—
[I’m so confused.]
[I’m so confused too.]
[I’m so so confused too.]
[So are we all confused about the sa thing?]
[Didn’t Juju just say they’re called Lion’s Head because the atballs are huge? I an, even with a little exaggeration, the atball should be (----------) this big, right? Why is it only o-sized?]
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