Chapter 498: Chapter 517: Why Is It Called Lion’s Head? I Feel So Deceived.

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 time, but to her fans, it felt like an eternity.

So, the moment 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!]

"Welcome, everyone, to my food stream. I’m Jiang Jiujiu. It’s been a few days. How is everyone doing? Today, we’re eating meatballs again~"

"I’m realizing I really kind of like making meatballs."

[Fried meatballs again?]

"Nope. Although you should stock up on some fats for autumn and winter, eating fried food all the time can get a bit heavy. Today, we’re making Crab Roe Lion’s Head Meatballs in a clear broth."

Crab Roe Lion’s Head Meatballs are a signature dish in Huaiyang cuisine.

Unlike fried meatballs, Lion’s Head Meatballs is a soup-based dish. When prepared correctly, the broth is clear yet flavorful, the taste is savory without being overpowering, and the meat is tender, sticky, and utterly delicious.

Of course, at this point, someone in the comments was bound to ask: [Why Lion’s Head!!]

[Are we using a lion’s head to make meatballs?]

Just hearing the name, even in the real world, would make you imagine something out of a horror movie.

’A lion’s head turned into meatballs?’

[Please don’t let me get a meatball with the eye part!]

[Yeah! Just let me get some meat!]

[I’ll take meat from anywhere, as long as it’s meat! I don’t like eyes either!]

Despite the horrifying image, everyone quickly overcame their fear in a matter of seconds and happily started divvying up the different parts in the comments.

"No need to divide it up so quickly, everyone. The star of our show today is still Gugu meat. It’s just that the meatballs 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 meatballs!"

After showing off the clearly textured Gugu meat, Jiang Qiuqiu started chopping. "You want to choose meat like this—forty percent fat, sixty percent lean."

Adding more fat prevents the Lion’s Head meatballs 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 some shrimp roe and crab meat. Because of time constraints, I’ve already prepared these in advance. I’ll post a video of the prep process in the comments section, so anyone who wants to make this later can check it out."

"Besides the main ingredients, we’ll also add some spices, water, and a cornstarch slurry." The cornstarch slurry had appeared many times before, so Jiang Qiuqiu didn’t explain it further.

Next up was mixing and slamming the meat to develop its texture. There wasn’t any special technique to this. "You just need to keep mixing and slamming it. Once the meat develops some elasticity and becomes 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 meatballs. 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 meatballs 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 something else—

[I’m so confused.]

[I’m so confused too.]

[I’m so so confused too.]

[So are we all confused about the same thing?]

[Didn’t Juju just say they’re called Lion’s Head because the meatballs are huge? I mean, even with a little exaggeration, the meatball should be (----------) this big, right? Why is it only o-sized?]