The live broadcast life of Lao Linzi in Northeast China

Chapter 340 Hot Liangpi (for Subscription)

"Add some salt, vinegar, and the special seasoning water, soybean sprouts, and finally pick up a pinch of skin with chopsticks and fill it with bright red chili oil..."

"It's over, I'm already drooling."

"Yes, yes, a large spoonful of chili is a must! It's red and bright, pour it on top of the dough and serve it on the table!"

"Damn, stop talking, I'm so hungry!"

In fact, when the fans in the live broadcast room said this, even Li Yuan in front of the live broadcast room couldn't help swallowing.

Li Yuan nodded.

"Well, everyone is right, because I was lucky enough to go to Shaanxi once before, so I tasted Shaanxi Liangpi once."

"The taste of Shaanxi Liangpi is really good, and the taste of Liangpi on both sides of the street is more authentic."

"The pure white Shaanxi rice skin, and the characteristic red and bright red spicy oil, basically before the Liangpi is delivered to the mouth, I just feel that my taste buds are picked up by the red spicy oil. I'm so hungry I'm drooling."

"After mixing it well, take a sip. The unique texture of Shaanxi Liangpi, the taste is hot and sour, and the fragrance is tangy... There is really a feeling that you can't stop."

After Li Yuan talked for a while, he seemed to have recalled the feeling when he ate Shaanxi Liangpi, and the aftertaste rose all over his face.

And a Shaanxi cold noodle, even exploded many fellow villagers from Shaanxi in the live broadcast room.

Studio.

"Yes, yes! Shaanxi Liangpi tastes amazing!"

"No, the size and appearance of our Shaanxi noodles are similar to those of rice noodles, but the color is a little yellower. The biggest difference between the two is that there is gluten in the noodles."

"This gluten is just a by-product of making dough. It doesn't need to be made alone."

"Could it be that the cook upstairs is a cold noodle cook, and he knows it so clearly."

"Yeah, Liangpi is something that not everyone can do well."

"That's right, what's too big, it's been too cold for a long time... There are a series of problems that need to be studied carefully."

Li Yuan is a member of Liangpi lovers, and has a certain degree of research into cooking, so he can say a few words on this issue.

Li Yuan nodded, and said in agreement: "Well, the texture and taste of a good dough are very important."

"There are also derivatives of the skin... that is gluten. The taste of good gluten is very strong and has a strong aroma."

"Not only that, because the gluten has a unique appearance and there are many pores in it, so when the cold noodle is cooked, the gluten will be like a sponge, soaking up the delicious cooking water and spicy oil."

"At this time, take a bite... the gluten holes will become sizzling and oily. The spicy, delicious and refreshing taste is not to mention how enjoyable it is."

Studio.

"No, the most common sentence heard in cold noodle shops is to ask the boss to put more gluten and more spicy peppers!"

"Haha, it really is!"

"That's right, that's right, I must say two things when I eat Liangpi, put more chili and gluten."

"Inevitably, Liangpi without chili has no soul..."

"The host will tell you about our Qinzhen Liangpi. Although Qinzhen Liangpi knows it's not good, it still tastes good."

Li Yuan: "Qinzhen Liangpi... I don't know much about it, but Qinzhen Liangpi is still very famous for its excellent materials and rigorous craftsmanship."

"I know Qinzhen Liangpi, the main seasoning is very particular, white, thin, light, soft, gluten, and fragrant, especially when summer comes, if you go to the streets of Xi'an, you will find that no matter men, women, or children can't resist The temptation of Liangpi."

"It attracts the attention of passers-by with an irresistible allure. Whether it's a roadside soup or a high-end Liangpi shop, it can be said to be full of people."

"And Qinzhen Liangpi has become one of the main items in the snack business because of its small investment, large profits, and quick returns."

"There is also Qishan's rolling noodles, which are a specialty near Qishan County, SX Province, and there are many sellers of rolling noodles in the surrounding areas, but... the most recognized by diners should be Qishan's rolling noodles."

"Qishan's rolled noodle skin is very characteristic. It is shaped like a wide noodle, almost transparent, and chewy. At this time, add some oil, pepper, salt water, and various secret seasonings of balsamic vinegar. The taste can be described as first-class. .”

"And the most amazing thing is that Liangpi is supposed to be suitable for summer, but in Qishan's winter, people eat Liangpi in an endless stream."

"In summer, the locals eat the Liangpi directly as a staple food."

Studio.

"That's right, Liangpi is rich in nutrition, and there is no problem at all as a staple food!"

"Eating Liangpi in winter... isn't it cold?"

"Eating Liangpi in winter? Isn't this too much to suffer?"

"Where, the one who said it was cold is because you misunderstood Liangpi!"

"That is, our Qishan noodles can keep warm in winter, cool off in summer, relieve fatigue in spring, and detoxify in autumn!"

"Damn, like you said, Liangpi is not a good food that can be eaten in all seasons?"

"Inevitably, Liangpi is a good food to eat in all seasons! And didn't it be said in the book that rice can nourish the spleen and wheat can nourish the heart. Isn't this Liangpi just made from wheat and rice? ?"

Li Yuan: "Liangpi is indeed a healthy and green processed food, and there are many ways to eat it."

"Actually, there are two ways to eat Liangpi. One is our most common cold food. This method can be eaten in spring, summer and autumn all year round. Many people also like to eat Liangpi in winter to satisfy their hunger. "

"The most typical way to eat traditional Liangpi is to mix the flour into a paste, then put it into a special metal Liangpi grinder, shake the mold gently, and let the paste cover the bottom of the mold."

"After the water boils, put the mold on it and steam it, and wait for a while before eating."

"And when eating, just cut the dough into wide strips, add some shredded cucumber, coriander, gluten, etc., add salt, vinegar, sauce, sesame paste, and chili oil to eat."

"In fact, there is another way to eat Liangpi, which is... to eat hot."

Studio.

"Can you eat Liangpi hot? Isn't it all melted?"

"Eat it hot? I'll go, is it true or not?"

"Why haven't I heard of this way of eating?"

"The cold skin can be eaten hot, but after cutting it, put it on the steamer drawer to heat it, and then use the fire to heat it, so that the skin will always be kept hot, and you can eat it directly when the time comes."

"I've never heard of it..."

"This way of eating is still heard a lot, but it is usually eaten in winter."

"That's delicious?! The cold noodle is already cold, so what's the point of eating it! I just like cold noodle, cold noodle!"

(End of this chapter)