The live broadcast life of Lao Linzi in Northeast China

Chapter 336 Regardless of the dose, the first is poisonous, it's all hooliganism (seeking subscription)
After waiting for a few seconds, the crackling sound in the oil pan became smaller, and Li Yuan then poured the eggplant that was taken out from the side into the pan.

The eggplant did not have the exaggerated explosion sound of the potato, but as soon as it entered the pot, many fine bubbles appeared in an instant, obviously the eggplant was crazily absorbing oil at the moment.

"Don't worry when frying potatoes and eggplants. Everyone can see that the ingredients are almost out of the pan."

Studio.

"It's so lively."

"This voice... seems to be Chinese New Year."

"This cooking battle is too big."

"I'm afraid only the big pots in the countryside dare to cook like this? If it's a kitchen in the city, the room will be full of oily smoke and oil spots every minute."

"I also always feel that every time I go back to my hometown in the countryside, cooking is more enjoyable, but when I get home, I can't let go of my hands and feet."

"The big pot in the country, the taste is better when it is cooked! I don't accept rebuttals!"

"It really is."

"This eggplant is so oil-absorbing, it's not suitable for children and the elderly, right?"

"I really like to eat ground delicacies. Besides, it doesn't matter if I eat it a few times now and then. It's just that it's a bit difficult to control the time of cooking oil. I always feel worse every time."

Li Yuan: "Actually, this is not difficult. If everyone is really not sure, I can teach you a way."

"Everyone can be like me, first pick the potatoes that are not cooked enough to start frying, and then put the eggplant in after more than ten seconds."

"After that, gently stir the ingredients in the pot, and then just keep an eye on the state of the potatoes in the pot."

"After the potatoes are fried thoroughly, put the green peppers in when the skin is bulging in the middle. After the green peppers are oiled, immediately take out all the ingredients in the pot, and then find a small pot to control the oil on the eggplants, potatoes, and green peppers. Just do it."

Green pepper pieces will change color after a long time of frying, so after the eggplant pieces are fried, pour them into the pot and mix well with the eggplant pieces, and then drain the oil together. No matter what kind of ingredients are fried at this time, they are just right.

These can be said to be the experience taught by Li Yuan's skills to Li Yuan.

Traditional ground delicacies are deep-fried so they contain more oil. If you eat too much, you will easily feel greasy. Therefore, it can be said that it is very important to make the ground delicacies refreshing and not greasy.

Studio.

"This method is good! A set of procedures is just right."

"Okay, okay, do it next time."

"It's so simple, I thought the anchors would explode in batches."

"Is this considered batch bombing?"

"In the restaurant, three delicacies from the ground and dry-stir-fried beans are my favorite!"

"Dry stir-fried beans are also rapeseed, right?"

"Isn't it? Dry-stir-fried beans, isn't it dry-stirred?"

"As a cook with ten years of experience, I would like to tell everyone that what kind of three delicacies, dry-stir-fried beans, and fried eggplant are all authentic rapeseed!"

"Well, although these dishes are vegetarian dishes, they are actually quite high in calories, even far exceeding the average meat dishes."

Li Yuan nodded.

"Well, indeed."

"Once the vegetables are oiled, the calories are indeed much higher than that of the meat."

"For example, the ground three delicacies we make today, although the stone materials used are potatoes, eggplants, and green peppers, but after the potatoes are fried at high temperature, acrylamide and other substances will be formed."

"Eggplant is rich in vitamin P and keratin-inhibiting glycosides. Although regular consumption can reduce blood lipids, eggplant itself has a super oil-absorbing ability. The fried eggplant has become a small oil bag."

"The vitamins of green peppers are almost exhausted after being cooked in an oil pan."

Studio.

"Damn, so exaggerated?!"

"No way?"

"Then you still eat the anchor!"

"I was told by the host... this dish is too scary, right?"

"Haven't you heard a word? It's poisonous, not to mention the dosage, it's all hooligans!"

"That's right, take it at ease, one or two meals will definitely not kill you!"

Li Yuan smiled and said: "Although this friend's words are a bit harsh, it is true."

"Although the ingredients of ground three delicacies will lose some nutrients after being processed, and there will indeed be the hazards I mentioned, but let alone one or two meals, even if you eat it seven or eight times a month, there is no major problem of."

"As long as you control it well, you don't have to eat like this every year and every month, plus the usual exercise and detoxification, it's not as scary as everyone thinks."

"Otherwise... Think about it, everyone. If it was really that scary, the restaurant with this dish would have already been eliminated, right?"

Li Yuan thought for a while, then said.

"However...Actually, a friend in the live broadcast room just mentioned the dry-stir-fried beans. I really don't recommend that everyone eat it outside."

Studio.

"why?"

"I quite like this dish."

"Yeah, I always feel that the beans made at home are not cooked enough, so I want to have a bite outside."

"Stir-fried beans are delicious, why not recommend it?"

"reason."

"Yes, please tell me your reason."

Li Yuan: "Not letting everyone eat it actually has nothing to do with the size of the oil, it's just because of the way this dish is made."

"Most of the stir-fried beans in the restaurant are deep-fried, so the taste and texture will be better. But the fried beans not only exceed the calorie limit, but also have certain safety risks."

"If the beans are not cooked thoroughly, it is very likely to cause food poisoning, but the beans are easily burnt and wrinkled after frying, which greatly affects the judgment of whether the beans are raw or cooked."

"If you are not a very professional veteran chef, it is very likely that the beans will be burnt on the outside and raw on the inside, which will easily cause gastrointestinal discomfort."

Studio.

"So that's the reason."

"What the anchor said is that the stir-fried beans in the restaurant are indeed oily, they cook quickly and taste good."

"Then I'd better not eat stir-fried beans in restaurants from now on..."

"It's over, anchor, aren't you making a living as a restaurant chef?"

"If you can't eat dry-stir-fried beans, you can eat other things! If there is no way out, it means that the chef is incapable!"

"That's right, there can't be a chef who can make money just by making a dish of dry-stir-fried beans?"

At this time, Li Yuan had almost controlled the ingredients in the pot.

At this time, the eggplant has turned golden yellow, and the pepper has softened a lot, showing the state of tiger skin on it.

Only potatoes have changed the least.

"Attention everyone, don't put the eggplant too early, otherwise, although the color looks good, the taste that belongs to the eggplant will be lost."

"Just like this, the whole process lasts for two or three minutes."

"Now that all the ingredients are ready, all that's left for us is to stir-fry."

Onion, ginger, garlic, chopped and set aside.

(End of this chapter)