The live broadcast life of Lao Linzi in Northeast China

Chapter 309 Eight major cuisines, each with its own merits (for subscription)
"There are also some bean foods that are not suitable for consumption with pork. Because the phytic acid content in beans is high, it will form complexes with protein and mineral elements, affecting the availability of these two substances and reducing the Utilization efficiency makes it difficult for the body to absorb."

"And the combination of beans and minerals in lean meat, fish and other meat foods will also interfere with and reduce the body's absorption of these elements."

"However, pork can provide us with good protein and essential fatty acids. It can also promote our absorption of iron and improve iron deficiency anemia."

"For example, some people who are deficient in iron or have a weak body can eat some pig heads as a tonic."

"However, not all people and all time periods are suitable for eating meat."

"If there are some people with damp heat and phlegm stagnation, and some people who are obese, have high blood lipid concentration, or have high blood pressure, it is not suitable to eat more pork, not only pork, but also general meat. .”

"In terms of dietary therapy, pork tenderloin is sweet and salty in taste, flat in nature, and enters the spleen, stomach, and kidney meridians. It has a good effect of nourishing kidney and blood, nourishing yin and moistening dryness."

"Correspondingly, pork tenderloin is mainly used to treat fever and body fluid injury, thirst and emaciation, kidney deficiency and frailty, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing yin, moistening dryness, nourishing liver yin, moistening skin, and benefiting the kidneys." It will relieve thirst."

"After boiling pork soup, it is also very suitable for some symptoms caused by insufficient body fluid: irritability, dry cough, constipation and other symptoms."

Studio.

"So, pork tenderloin can still be used as a diet?"

"Haha, I finally found a reason why I must eat meat!"

"My mother will never stop letting me eat meat..."

"The anchor's words gave me a reason not to lose weight."

Li Yuan smiled and said, "Chinese food has a long history."

"Especially in terms of food, it can be said that the culture is very rich."

"Stir-frying can be said to be the most widely used cooking method. It mainly uses oil as the main heat conductor. It is a cooking method in which small raw materials are heated and matured in a short period of time with medium-high heat, and seasoned into dishes. .”

"Scrambled eggs with tomatoes, vinegared cabbage, hot kohlrabi, these are typical Northeast stir-fried dishes."

"Actually, apart from stir-frying, there are also frying, deep-frying, stewing, boiling, steaming, and roasting... a series of cooking methods emerge in endlessly, and these rich methods are also an important reason for our current diet."

Studio.

"The anchor said that, think about it, it's really true!"

“Our country’s gastronomy is really rich.”

"No, frying and steaming are absolutely delicious!"

"That's right, but after all, Sichuan food is my favorite, and the spicier the better!"

"That's right, I also like to eat Sichuan cuisine. Boiled fish and Maoxuewang are my favorites!"

"I like to eat fried things, the crispy texture is my favorite!"

"I like to eat steamed things... because I have bad teeth, haha!"

Li Yuan smiled and said: "If you say that I like the most out of these, I like the food that is stewed, because compared with other cooking methods, stewing is a cooking method that can preserve the original flavor of the food to the greatest extent. .”

"However, as long as it's done properly, other methods can taste very good."

"It's like frying food, heat a small amount of oil in a pan, and then put the food in to make it fully cooked."

"The surface of the food fried in this way will be burnt until golden yellow or even slightly mushy. However, because the temperature of the cooking oil after heating is higher than that of boiling with water, the time for frying food is generally shorter."

"And the taste of the food produced in this way is also stronger, which is more suitable for some 'hard' foods, such as the more famous fried dumplings, fried tofu, leek boxes, pancakes, dorayaki and pies, these It’s all fried food.”

"As for stewing, it's much simpler. You just need to stir-fry the food for a while and then add water to stew until the food is cooked through."

"Steaming, as the name suggests, means putting seasoned food in a container, then putting it in a steamer, and using steam to make the food mature slowly."

"Steamed things are generally steamed, and the taste is softer, and it is more suitable for things with a light taste."

"The so-called steaming is also divided into three steaming methods: steaming on high heat, steaming on medium heat and steaming on slow fire."

"Such as the familiar steamed pork, steamed egg custard, steamed crab, steamed fish, etc., are all representative dishes of steaming."

"The last thing to talk about is stir-frying... It can be said that it is a way of cooking that we often use in daily life. It uses oil as the main heat conductor, and the raw materials are heated and matured in a short period of time with medium-high heat, and seasoned into dishes."

"Stir-frying is generally used on relatively small ingredients. The most famous and an entry-level dish for cooking, tomato scrambled eggs, is one of the representatives."

Studio.

"Tomato scrambled eggs, my favorite!"

"Don't say that tomato scrambled eggs are just for beginners...it's obviously difficult, okay?!"

"Scrambled eggs with tomato is easy? Stop making trouble, okay?"

"Is it difficult? It's not difficult. Long hands can do it!"

“I like to eat tomato scrambled eggs, light!”

"I like to eat sweet and sour food, so... I feel that this pot of meat must be my appetite!"

"Like sweet and sour? Then you must like our Lu cuisine!"

"Is there any characteristic of Lu cuisine? Is it sweet and sour?"

"Shandong cuisine... I only know one sweet and sour carp, but I really don't know about the others..."

Li Yuan: "If I remember correctly, Shandong cuisine should be based on soup, right?"

"Among the eight major cuisines, Shandong cuisine seems to have the most soup varieties. If the soup is clear, the color is clear and delicious; if the soup is milky white, the color is white and the taste is mellow, and it is also very visually enjoyable."

Studio.

"That's right, Shandong cuisine does have more soup."

"Shandong cuisine is one of the eight major cuisines! Sixi meatballs, sweet and sour carp, those are classic dishes of Shandong cuisine!"

"Shandong cuisine should be more suitable for people who like light food, especially remade soup, the use and cooking of clear soup and milk soup, and there are strict regulations on this. The dishes are famous for their freshness, crispness and tenderness."

"The upstairs is professional!"

“Lu Cuisine is delicious!”

"That's necessary, Shandong cuisine is the first of the eight major cuisines."

Li Yuan smiled and said: "Indeed, among the eight major cuisines, Shandong cuisine is quite distinctive, and Shandong cuisine is generally fragrant, fresh and tender, with pure taste, one dish has one taste, and a hundred dishes are not heavy."

"Sweet and sour carp, Gongbao chicken, Jiuzhuan large intestine, Yuji grilled chicken, Jinan roast duck, etc. are all representative dishes of Shandong cuisine."

(End of this chapter)