The live broadcast life of Lao Linzi in Northeast China

Chapter 333 Online Northeast Food Teaching: Eat More Meat (Subscribe)

Studio.

"Do you have two flavors for the meat section?"

"As we all know in Northeast China, the meat section is divided into smooth meat section and sweet and sour pork section."

"Yes, yes, the sweet and sour pork section is also delicious, but...my favorite is the tenderloin section."

"If you want to talk about tender meat, it's a good thing you couldn't eat in the Northeast before!"

"Hey, if I remember correctly, the last time the anchor's cousin got married, there was a meaty section, right?"

"Yes, yes! I remember too!"

Li Yuan nodded.

"Well, the last time I went to a wedding banquet, there was indeed a meat section."

"On the farmhouse banquets in Northeast China, meat slices can be said to be a must-have dish just like fish."

"If you want to talk about the history of Liurou Duan, it can be said that it is much earlier than Guobaorou. The finished Liurouduan is crispy on the outside and tender on the inside, salty and delicious, just like the Guobaorou I taught you to make before. A dish derived from meat slices."

Studio.

"It turns out that this pot of meat is derived from the pork section?"

"I said that the method is a bit similar, so it is like this..."

"Although it is derived, I think these two dishes are completely different. One is crispy and appetizing, and the other is salty and fragrant..."

"The pork slices and the pot-packed pork are the top ten famous dishes in Northeast China! The taste is naturally delicious!"

"I think... the anchor, you should tell us how to make the meat slices is the most important thing!"

Seeing this, Li Yuan couldn't help chuckling.

"Okay, the water and starch should be almost adjusted now, let me take a look first."

Pick up the plate with the water starch.

Sure enough, the starch and water that had been stirred together had separated into upper and lower layers after a period of time.

Li Yuan skimmed off the clear water above, and now only the non-Newtonian body made of starch remained in the basin, that is, water starch.

The meat section, as well as the water starch used to make the pot-packed meat, are all made in this way.

Li Yuan: "The method of hanging the meat section and the pot-packed meat is the same. Stir the tenderloin with water starch evenly, so that each piece of meat is covered with enough starch, so that the taste of the meat section will be better. Much better."

"Actually, there are two kinds of textures in the pork tenderloin section. One is the crispy texture like Guobao Rou, and the other is softer and glutinous."

"In fact, the taste of the two is basically the same, it just depends on what kind of meat section you like."

"However, if it is eaten by the elderly and children at home, I still recommend that you make the latter. If you like the crispy taste, you can make the first."

"Last time, I taught you how to make crispy pot-packed pork. This time, I will teach you how to make this kind of soft meat."

Adding water starch to the meat section is naturally not difficult. After a while, Li Yuan has already wrapped the meat section evenly with water starch, and put it aside for later use.

Wipe off the water in the pot, and then pour the soybean oil into the pot.

At this time, Hu Kai, a small worker beside him, had already set the fire on fire.

The oil warms up quickly.

Li Yuan put the chopsticks in the pot for a few seconds, and when he saw that the chopsticks started to bubble, he knew that it was time to start frying the meat.

The meat pieces coated with wet starch were put into the pot one by one by Li Yuan. Because the wet starch had been stirred evenly, there was almost no oil collapse, only a sound of fine frying.

"Everyone remember the oil temperature problem I mentioned? The temperature of the oil in the first pass should not be too high. It is [-] to [-]% hot, and it is enough to fry the tenderloin."

"Put in the meat pieces one by one. Be careful not to stir them in a hurry. You must wait for the meat pieces to be shaped before stirring with chopsticks."

"And even if it sticks together, there is no problem. After frying and setting the shape, use a spoon gently and the meat will be separated from each other."

At this time, Li Yuan had already fished the meat out of the pot and put it aside to control the oil.

Heat the oil in the pot again, this time, the oil temperature is obviously much higher than before.

"It's the same when frying the meat for the second time. The oil temperature is high and the speed is fast. Especially if you like to eat meat with a soft taste, you must not re-fry for too long, because it will easily make the taste of the meat hard."

Li Yuan's cooking is now as smooth as flowing water, quite fast.

The cooking process has long been engraved in Li Yuan's mind, very fast.

It's just quick, but it's different from flustered. Instead, it gives people a very stable and calm feeling.

Take out the fried meat and put it aside again. At this time, the meat is clear and the color has turned into a very pleasing golden yellow.

"Let's put the meat aside first, because the other ground three delicacies is also an oily food, and the taste of the meat will be much worse if it cools down after cooking, so we wait for another dish to prepare the same Time to thicken it again."

Studio.

"Is the meat section ready?"

"The anchor's cooking speed is getting faster and faster..."

"That's inevitable, our son of the Li family is a chef!"

"The prefix must be said, it is the self-proclaimed chef god."

"Every time I watch the host cooking, it's a visual enjoyment..."

"That's inevitable. Although, the cooking conditions seem a little rough, but every time I watch the dishes prepared by the anchor, I can't help but make people swallow!"

In the live broadcast room, many people couldn't help but praise Li Yuan's cooking.

And at this time, on the Internet, there are even fans of the Li family who edited all the videos of Li Yuan cooking after the broadcast started.

Whether it is the first time to cook fish by the river, or to cook pig dishes during the Chinese New Year.

Whether it's as big as a stew in an iron pot, or as small as a pickle without ginger... In short, there are all videos of Li Yuan cooking for a long time.

Although many people didn't know Li Yuan when they saw this video, they were all attracted by the quaint rural atmosphere and the old big iron pot.

In the end, they all fell in love with Li Yao's superb cooking skills in the video.

Many housewives and housewives who like Northeast cuisine specially came to the Feilu platform to follow Li Yuan, just to learn Li Yuan's good cooking skills.

Li Yuan: "Pork is a kind that can provide human beings with high-quality protein and essential fatty acids. It is rich in hemoglobin and cysteine ​​that promotes iron absorption, which can improve iron deficiency anemia."

"I should have told everyone before that pork tastes sweet and salty, and has a mild nature. It enters the spleen, stomach, and kidney meridians. It has a great effect of nourishing the kidney, nourishing blood, nourishing yin and moistening dryness."

"In diet therapy, pork is mainly used to treat fever and body fluid damage, thirst and emaciation, kidney deficiency and frailty, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing yin, moistening dryness, nourishing liver yin, and moisturizing the skin. Wait for a series of symptoms."

(End of this chapter)