The live broadcast life of Lao Linzi in Northeast China

Chapter 339 The Science Popularization of Liangpi (for Subscription)
"Eating such potatoes is very likely to cause symptoms of food poisoning such as nausea, vomiting, abdominal pain, dizziness, and difficulty breathing."

Studio.

"No, I want to pass this video to my mother!"

"The movement upstairs is too slow, my mother is already by my side now."

"Did you see it, did you see it! Moms in the live broadcast room, please stop eating raw potatoes."

"It's over, now everyone is here to complain about my mother..."

"Haha, I can imagine that the anchor's short video may appear in the records of various mother-child conversations tomorrow."

"Anchor, mothers will hate you in the future..."

"Don't be afraid, don't be afraid, I will protect you as an idol!"

Li Yuan was very indifferent, teaching the fans in the live broadcast room, and usually started the next step of mixing cold dishes.

"The next step is to add bean sprouts."

"I bought these bean sprouts from an old woman. It looks like they came from the stupid bean sprouts I sold. The smell is very strong."

"Actually, the process of soaking bean sprouts is not difficult. If you are interested, you can do it yourself."

Put the bean sprouts in the same water, over water, and blanch.

Then soak it in cold water again, then drain the water and put it on the plate together with the previous potato shreds.At this time, the protagonist of the home-cooked cold dishes in Northeast China has come...that is, cold skin!

"Okay, now the most important role...Liangpi is here."

Li Yuan put on a pair of uniform gloves, then spread out the Liangpi he bought, and showed it in front of everyone.

A whole piece of dough with a bit of milky white appeared in everyone's field of vision.

The dough looked very transparent, and the whole body could still see the sunlight, and it felt very soft and sticky, but it didn't look like it would break easily when it was flipped in Li Yuan's hands.

As soon as Liangpi appeared, it immediately attracted the attention of many southerners who had never eaten it.

"Liangpi is actually a traditional delicacy of the Han nationality that originated in the Guanzhong area of ​​Shaanxi. Pollution food."

"The Liangpi in Northeast China are generally soft and transparent, and the taste is very delicate."

"In addition to being used as a cold dish, this kind of cold noodle can also be eaten directly. It tastes spicy, sweet and sour, and spicy, and even this noodle has a lot of specialties."

"I want to talk about what I know. There are Qinzhen rice noodles, Shaanxi Liangpi, Xi'an Liangpi, Hanzhong Liangpi, Qinzhen Liangpi, etc. The taste of Liangpi in different regions is also very different."

"Take Qinzhen Liangpi as an example. Qinzhen is a city located in XA City, adjacent to Xi'an, so it has been rich in high-quality japonica rice since ancient times."

"The Qinzhen Liangpi had already appeared in the time of the first emperor of Qin. It is said that there was a severe drought in one year, and the land had no harvest, and there was no rice for tribute. But the punishment at that time was very severe, and the villagers couldn't help being very afraid, so they asked a villager for advice. Bachelor."

"The bachelor is also very thoughtful. He will provide a solution for the village name right now, which is to make the only remaining old rice into Liangpi and offer it as a tribute!"

"So, the common people soaked the aged rice overnight, ground it into a slurry, precipitated it, skimmed off the supernatant, steamed it in a cage, added various seasonings, and then made the original Qinzhen. Liangpi."

"But Qin Shihuang was not angry after tasting it. Instead, he felt that the Liangpi was soft and smooth, hot and sour, and very happy."

"Under the great joy, the tax of the year was exempted, and Qinzhen Liangpi was designated as a royal tribute in the future. Since then, Qinzhen Liangpi has become famous in one fell swoop."

"Qinzhen's rice Liangpi is also very particular about the production process, whether it is from rice selection, flour milling, pulping, and steaming, it is unique. Therefore, the taste of Qinzhen Liangpi is tendon, thin, fine, and slippery."

"In addition, Qinzhen Liangpi chili oil is very carefully made. The seasoning is made of high-quality chili, high-quality rapeseed oil and a variety of seasonings. Various spices such as pepper, pepper, fennel, and sesame are ground and added to the oil one after another. After being heated and boiled repeatedly, the chili oil used in Liangpi is quite red and bright, and the spicy aroma is attractive."

"Because of this, Qinzhen Liangpi is generally red in color, fragrant and tangy. Naturally... the taste is also hot and sour, and with some side dishes such as bean sprouts and celery, it can be said that it has been in Guanzhong for a hundred years. Come to the famous delicacy, take a bite, and the taste of Qinzhen Liangpi can be said to be unforgettable for a lifetime."

Studio.

"I've heard of Qinzhen Liangpi, it's really delicious, but we don't sell it here."

"I've only eaten Shaanxi Liangpi and Hanzhong Liangpi, but I really don't know about the others."

"Be content! We don't even have a Liangpi store here!"

"I'm from the Northeast, and I like to eat Liangpi, but...in fact, many places in the south don't sell Liangpi."

"Come to Shaanxi! Once you eat Shaanxi Liangpi Bao, you will never forget it!"

Li Yuan: "If I remember correctly, the Guanzhong Plain in Shaanxi should be mainly rich in wheat, so the cold noodle made is collectively called noodles, and the main raw material is wheat flour."

Studio.

"Well, what the anchor said is correct, Shaanxi used to be dominated by wheat."

"No, I heard from my grandfather that rice before the reform and opening up was considered a rare commodity in Shaanxi!"

"That's right, in Xi'an at that time, there were often folks in the streets and alleys pushing new rice to exchange for flour, but two catties of flour could only be exchanged for one catty of rice, and the price was so expensive."

"Then southerners generally like to eat flour now...is that the reason?"

"Should, very likely!"

Li Yuan: "Well, it should be made of wheat, so the Liangpi in Xi'an is also quite characteristic."

"General Liangpi is white and translucent, and no matter how big the steamer is, the dough can be steamed into as many sheets as possible. After steaming, a little bit of cooked vegetable oil is applied between each sheet, and then piled up layer by layer. The desk is like a signboard."

"And when eating, street vendors usually take out a piece and place it on a table covered with snow-white gauze, holding a sharp knife like a guillotine, and quickly make a few bangs and bangs on the chopping board."

"Basically, it is impossible to see how they cut the knife, but with a few strokes, they can cut the leather into chopsticks."

Studio.

"Damn it, anchor, how do you know it so clearly?"

"Honestly, Mr. Li, have you ever secretly come to our Shaanxi?"

"I'm going, really!"

"Is it so wild?"

"I already have an atmosphere in my mind..."

"Don't tell me, we used to eat Liangpi roadside stalls like this in Shaanxi!"

(End of this chapter)