The live broadcast life of Lao Linzi in Northeast China

Chapter 248 Northeast Sauce (for Subscription)

Boil the water in a pot, and then pour the mother-in-law's diced root into the pot to blanch the water, because the mother-in-law's diced root in spring is rich in nutrition, and the taste is also very fragrant, and the smell of sweet and bitter will be much smaller, so the dipping sauce is the least nutrient-destroying A way to eat it.

Li Yuan took out the dried tofu he bought in the morning, cut it into long strips, washed a few shallots by the way, and put them together with the blanched mother-in-law.

"Now the shallots are all made in greenhouses, and the taste is not that good, but this dipping sauce does not have shallots, but I always feel that there is something missing, so I can only deal with it for a while."

"After a while, I can plant the land, and I will show everyone what the real Northeast shallots are."

Next, is fried sauce.

Sauté the onion, ginger, and garlic in hot oil, add a little pepper and dried chili to enhance the flavor, remove the contents after the scallion oil is ready, and then add fresh Northeast bean paste.

As soon as the hot oil and bean paste came into contact, there was a burst of thunder.

"Everyone, don't be afraid when you hear this sound when frying the sauce. You must take a shovel and stir-fry the bean paste with hot oil continuously, so that the fried sauce will taste the best."

"After frying the aroma of the sauce, put a small spoonful of hoisin sauce in the fryer, add a little salt to enhance the freshness, and add some sugar."

While talking, Li Yuan kept stirring the miso in the pot, and finally threw the shredded green peppers and scallions into the pot to stir fry.

"Don't forget to put a little warm water before serving, so that the appearance and taste of the sauce will be better."

Following Li Yuan's actions, the fried soybean paste finally came out of the pan.

Different from other miso, the color of fried bean paste in Northeast China is usually dark brown like this. Although it looks less appetizing than the golden yellow bean paste, only people in the Northeast know...only dark brown bean paste, Only then did the soul of the Northeast soybean paste really come out.

Studio.

"Isn't this my favorite miso?!"

"This color, at first glance, can only be made by people from the Northeast!"

"Forget it, my saliva is coming out..."

"Anchor, you are too bad. I was craving this one recently, but you actually ate it..."

"Wow, Northeastern miso?! My favorite!"

"The color of Tohoku's miso...has it always been this thick?"

"Must, Northeast miso, dark brown is the most authentic!"

"Dried tofu rolled with shallots? And soybean paste and mother-in-law?! Damn, it's delicious in the world!"

"Just these few things, I can drink half a catty of white wine!"

"I can order three bowls of rice, it's no exaggeration..."

"No, I can't help but drool, I love this so much!"

After frying the soybean paste, Li Yuan began to prepare another dinner, stewed pork ribs with horseshoe mushrooms.

Clean the horseshoe mushrooms picked from the mountain today, and then remove the outer skin to reveal the horseshoe mushroom meat inside.

Change the horseshoe fungus into small pieces and set aside for later use.

Rinse the pork ribs with cold water, then put the cold water into the pot, add a little cooking wine, green onion and ginger to remove the fishy smell, after the water in the pot boiled a little, a lot of blood froth appeared.

Li Yuan took out a spoon and carefully skimmed off the foam.

In about ten minutes, the pork chops in the pot are half cooked.

Li Yuan quickly fished out the pork ribs, put them in the cold water basin prepared aside to cool them down, and then took them out for later use. The pork ribs soup left over from blanching was also taken out by Li Yuansheng, and he prepared to eat the ribs for a while to enhance the flavor children use.

At this time, Li Yuan began to deal with the horseshoe fungus.

The water is still boiled in the pot, and the horseshoe mushrooms are added after breaking open. However, unlike the ribs, the horseshoe mushrooms are blanched very quickly, but within a minute or two, the horseshoe mushrooms have been taken out of the pot by Li Yuan. take out.

After cleaning the iron pot, pour about a bowl of soup from the pork ribs before, and fill the rest with mountain spring water.

Add an appropriate amount of cooking wine and salt, and then put the processed horseshoe mushrooms and ribs into the pot and simmer.

"Horse hoof mushrooms and pork ribs are ingredients that taste better the more they are stewed, so if you have the conditions, you can stew them for a longer period of time. Please pay attention to the fact that the stewing process must be on a low fire."

While introducing to everyone, Li Yuan put the lid on the pot.

Taking advantage of this time, Li Yuan was not idle, fetched some water, and began to wash the clothes he wore when he went up the mountain today, and he seemed to be in a pretty good mood.

Studio.

"Anchor, how did you manage to have such unlimited energy?"

"I just want to ask the anchor, are you really not tired..."

"After walking up the mountain for so many hours, is it true that you, the anchor, are really an iron man like everyone said?"

"The physical strength of the anchor, bull!"

"If only I could find a daughter-in-law like an anchor, it's so virtuous..."

"In your next life! In this life, the anchor is mine!"

More than an hour later, Li Yuan had cleaned the clothes, dried them on the clothesline in the yard, and then clipped them with small clips to save them from being blown away by the wind at night.

After finishing these, Li Yuan returned to the kitchen and lifted the lid of the pot.

The kitchen was immediately filled with rising mist, and the milky white pork rib soup, as well as the tempting aroma, made people feel that the taste buds were aroused.

Li Yuan took out the pork rib soup in the pot, and also served himself a bowl of warm white rice. Today's dinner was extremely rich...

Early the next morning.

After Li Yuan had breakfast, he took his equipment and tools and went to Erlong Mountain.

The direction of Erlong Mountain is relatively far away, Li Yuantian set off at dawn, and did not arrive at Erlong Mountain until around 7:[-], and the environment of Erlong Mountain is also somewhat different from that of Daheishan.

At this time, white snow can be seen everywhere on Erlong Mountain, and even the temperature is much lower than that of Dahei Mountain.

Fortunately, Li Yuan knew that he was going to Erlong Mountain, so he made some preparations in advance, and even put on a thin down jacket and long johns, as well as rain boots for going up the mountain.

Among other things, the rain boots provided by this system really suit Li Yuan's wishes. They are not only warm, but also waterproof and snowproof.

Studio.

"La la la, it's such a good feeling to see the anchor go up the mountain in the morning!"

"The anchor went up the mountain again? Where are you going today?"

"The son of the Li family should have come to Shuanglong Mountain today, right? What Aunt Li said yesterday was Shuanglong Mountain."

"The anchor is live broadcasting the day of going up the mountain, so happy!"

"As soon as you open your eyes, you can see the scenery in the mountains. It's so good..."

"Hey, that's not right. I remember that there was no snow at all on the mountain yesterday. Isn't there too much snow in this place today?"

"Yeah, it feels like two seasons..."

"No way, anchor, it's almost April, and the snow in the Northeast is still so heavy?"

(End of this chapter)