The live broadcast life of Lao Linzi in Northeast China

Chapter 219 A Clap From Heaven and Earth (Subscribe)

"It's necessary! I think I got into the trap of the anchor at the beginning, but it was because I saw the scene of the anchor digging ginseng on the Internet..."

Li Yuan sat in front of the stove, and the jumping flames in the stove were reflected on Li Yao's face, making his face flushed.

Waves of heat radiated from the clay pot, and Li Yuan couldn't help taking off his coat with great skill, leaving only the black slim sweater inside.

He was holding a small iron bucket made from iron cans in his hand, and the other end was fixed by Li Yuan with a steel wire, leaving a distance of about [-] centimeters.

A handful of soybeans were put into the small iron bucket, and then they were stretched into the stove pit.

Li Yuan wore gloves, holding the handle of the wire, leisurely waiting for the pre-dinner snacks to come out of the pot.

But after a while, I heard a crackling sound from the soybeans in the iron bucket of the stove pit, and after roasting for a few seconds, Li Yuan took out the small iron bucket and put the roasted soybeans in the oven for a few seconds. Soybeans poured into an empty bowl.

Studio.

"what is this?"

"Roasted soybeans?"

"Is this thing edible?"

"Isn't this roasted soybeans?! It's been so many years since I've eaten this, the anchor knows how to eat it!"

"Isn't this a snack when I was a child? There are also kao vermicelli. It is estimated that young people today have never heard of it."

"What are roasted vermicelli? Do you roast the vermicelli?"

Sure enough, when someone mentioned baked vermicelli in the live broadcast room just now, many people asked about it.

Li Yuan took out the soybeans, rubbed them gently with his hands, and then put them in his mouth.

A burst of strong fragrance came instantly, and Li Yuan nodded involuntarily.

"Well, it still tastes the same, delicious."

After roasting all the beans in the barrel and eating them, the rice in the pot also has a strong aroma.

Li Yuan looked at the rising heat of the cauldron and glanced at the time.

"There should be almost enough rice in the pot, let's start the pot now!"

Li Yuan lifted the lid of the pot.

Sure enough, a pot of steaming white rice came into Li Yuan's eyes.

There are several small holes in the rice, which are used for exhaust during cooking.The rice is slightly viscous from the naked eye, but the water in the pot has completely disappeared.

This amount of water is actually just right, because after the rice is out of the pot, the water on the surface will evaporate slightly, and it will shrink after cooling for a minute or two and become distinct.

Take out the shovel and basin.

Li Yuan slowly shoveled out the white rice in the pot bit by bit, but he just scraped off the white rice in the iron pot with a shovel, but the layer of rice sticking to the iron pot was still stuck to the iron pot.

"Have you seen it? The layer of rice on the iron pan is now the raw material for making the rice crust, so be careful when scraping the rice, and don't scratch the rice crust too hard, otherwise it will not look good."

In a few minutes, Li Yuan had already filled out all the rice, leaving only the crust on the bottom layer of the pot.

Li Yuan put the lid on the pot again to carry out the 'deep processing' of the rice crust.

"Now the rice crust has basically formed, but it's not enough. At this time, the fire will start to slip in the stove."

"The so-called slippery fire means that the cooking should not be too big, but should be roasted slowly on a low fire, so that the rice crust will be heated up little by little, and gradually turn into a golden, crispy rice crust."

"As long as the fire is good, the rice in the pot can be separated from the iron pot naturally even without a shovel. We in Northeast China also call this 'kang rice'."

"Actually, it is best to use straw to fire at this time, but I don't have any at home, so I picked up some hay to burn, and the effect is similar. Remember not to use wood! The fire of wood is hard, and it is easy to burn the rice in the pot. gone."

Studio.

"Looking at the scene in front of me, I feel so familiar..."

"I really miss the crispy rice I ate when I was young!"

"I can't help but start drooling."

"I remember when I laughed, every time I made crispy rice at home, I had to put it in a clay pot to cool slowly, so that the taste would not change after cooling, and I could take a piece whenever I wanted to eat..."

"Not to mention, in today's big cities, you don't have to worry about eating and drinking. There are things that fly in the sky, things that swim in the water, things that are foreign or domestic, but in the end, what I like the most are the simplest things in the past."

"Yeah, the farther you go, the more you miss the oldest taste."

In the live broadcast room, many people couldn't help but sigh when they saw Li Yuan cooking this age-worthy ingredient.

Li Yuan was also quite emotional when he smelled the increasingly strong smell in the pot.

"That's right. Few people eat this kind of crispy rice now, and few people make it. But more than ten years ago, you must know that the children in the family were all rushing for this kind of rice."

"Now... such crispy rice, I'm afraid it can only be eaten by chickens."

Studio.

"The crispy rice is so delicious! It's just that there are less iron pans now, and you can't eat it at all."

"No, add some boiling water and some brown sugar to this stuff, it tastes so good, okay?!"

"If you want to say that there are really dishes made with crispy rice in the city now, I have seen it before. It seems to be called... What is the sound of thunder, and it is quite expensive!"

"There is a thunder from the sky and the earth? What is it?"

"It's deep-fried crispy rice, and then put some secret marinade in the pot, and there will be an instant frying sound, which is called a thunder from heaven and earth."

"I'm going to...to learn more."

"Can it still be like this?"

"The crispy rice crust, which was originally rustic, became foreign in an instant after being called so."

"Haha, no."

While chatting with the netizens in the live broadcast room, Li Yuan added hay to the stove pit, but after a while, the smell of rice crust became stronger and stronger.

At this time, Li Yuan finally opened the lid of the pot.

Lift the lid of the pot, and a burst of very strong aroma comes out!

Sure enough, just as Li Yuan said before, the rice crust in the iron pan has fallen off by itself after being baked at a high temperature. Although it still maintains the original arc shape, it was taken away when it was lightly touched with a shovel. come out!

The exterior is light yellow, but the side that is attached to the iron pan has already been finished to golden yellow at this moment.

Li Yuan took out the whole rice crust, couldn't help breaking off a piece and put it in his mouth, his face couldn't help but a look of enjoyment rose.

The mouth of the crispy rice crust is extremely crisp, and after a little bit of chewing, you will immediately feel the strong rice fragrance in your mouth.

Because it is an old-fashioned rice cracker, it is not poured with oil like other rice crackers, so the taste is only rice fragrance, and the smell of burnt aroma, without any greasy feeling at all.

Li Yuan only felt that his entire mouth was now filled with this fragrance.

Studio.

"How about it?!"

"Is it tasty?"

"How does it taste? Talk to the anchor!"

"Didn't you see the enjoyment on the anchor's face? It must be delicious!"

"Listening to the crisp sound of the host eating crispy rice, I couldn't help swallowing..."

Li Yuan smiled and nodded, and finally responded at this time: "The taste is really good, the rice is rich in aroma, crisp in taste, and has a faint burnt aroma, very similar to the taste when I was a child."

(End of this chapter)