The live broadcast life of Lao Linzi in Northeast China

Chapter 1115 Reddish-brown Soup (for Subscription)

Li Yuan: "Don't believe it, bastard, it's scientifically proven that stomach pains caused by smelling the scent are probably caused by roundworms in the stomach!"

"If you believe me, go to the hospital for an examination and prescribe some anti-worm medicine, it will definitely surprise you!"

The seriousness Li Yuan said made Er Dan a little uncertain.

Er Dan: "Really? Are you kidding me? There are so many medicines in this food, and there are roundworms?"

Li Yuan smiled and said, "What's the joke? It's true that there are roundworms that cause stomach pains."

Hu Kai: "Roundworms? That thing is something I only had when I was a child. I haven't known what roundworms look like for more than ten years."

Li Yuan: "That's true, but it's rare, but it doesn't mean there are no, especially after eating raw beef and fish, it's normal to have worms in your stomach."

"Besides, it's normal to have eggs on vegetables, so roundworms in the stomach are also normal. It's just that adults have good physique, so it's hard to find them."

After listening to Li Yuan's words, Er Dan couldn't help scratching his ass, and the frightened picture of going to the toilet after taking insect repellant when he was a child could not help but float in his mind...

Erdan fought coldly, and secretly decided in his heart that when he returned, he would go to the hospital to set up a shop to fight worms!
The iron pot had been simmering for more than 20 minutes, and Li Yuan then lifted the lid, ready to put the vermicelli that had been prepared a long time ago into it.

As soon as the lid is opened, the smell of fish wafts away instantly.

A few big men at the side leaned over one after another, looking at the delicious fish in the pot, they couldn't help swallowing their saliva.

Li Yuan didn't pay attention to these big men. Every time he cooked, these guys would come to him to watch, but Li Yuan had already gotten used to it.

Put the lid of the pot aside, and pour the vermicelli directly into the pot.

At this time, there is still a lot of soup in the pot, and the soup is bubbling and bubbling. When the vermicelli is thrown into it, the bubbles disappear immediately.

"According to the usual practice, it's a bit late to put the vermicelli in now, but because we soaked the potato flour for too long before, it's easy to melt when boiled in hot water, so we can put it in later."

Take out the pot and fork, and put the picture scroll bought from the market on the curtain. The picture scroll and fish pot are a perfect match!
Especially after bubbling in the pot, the picture scroll will absorb the soup of the fish pot, and the taste will become even better. When you eat it, dip it in some soup... the taste is absolutely amazing!
The lid of the pot was covered again, and the few people on the side looked away again.

For the process of waiting for food, it is obviously very long.

Fortunately, the stewed fish in an iron pot was ready in a short while, and it didn't make a few people wait for too long.

After 10 minutes, the heat around the iron pan is already evident, and the aroma is stronger than before.

This time, even the briquettes who had been resting on the side came over.

Of course, as the biggest contributor to the fish catching this time, everyone has no opinion on the matter of it eating more fish.

Lifting the lid of the pot, this time the soup in the pot is obviously much less than before.

Li Yuan took out his chopsticks and tested the toughness of the vermicelli. The hardness was moderate, but it was just right.

On the other side, those small crucian carps were also grilled and ready to eat, and the few people put out the fire and prepared to eat!
The fish in the iron pot does not need to be served out. One of the biggest reasons for eating iron pot stew is to eat around this big iron pot.

Several people sat around the big iron pot, each with a small horse under their buttocks.

Holding the bowls and chopsticks brought from home in hand, pinching the hot picture scroll, stewed fish in an iron pot, and finally ready to eat!
Obviously, everyone was looking forward to Li Yuan's cooking skills.

Seeing that the iron pot was stewed out, one by one was not polite at all, and immediately came over with a bowl, standing next to the pot and waiting to eat.

In the pot, the topmost layer is the wide noodles that Li Yuan put into the pot last. Under the wide noodles is the fresh and tender fish, and the bottom layer of the fish is the fresh Chinese cabbage on the bottom.

The soup in the pot is rich, and the vermicelli has turned reddish brown at this moment.

Not only the vermicelli, but even the Chinese cabbage at the bottom of the pot has already absorbed the soup.

Although the relationship between these big men is quite good, they are really not polite at all when they eat. The chopsticks are stretched out too fast. As soon as the pot is opened, they start to scramble to pick up the dishes.

As soon as the dish is eaten, it is full of fish fragrance.

Put it in your mouth and chew slowly, the aroma of the fish will become more intense.

Although the fish stewed in an iron pot does not have the very fresh and tender feeling of steamed fish, the taste is thicker than that stewed in other ways.

Because these fish are very fat and tender, when you pick them up with chopsticks, the meat is also plentiful and white, with a little bit of soup to taste.

However, because they are carp in the reservoir, these fish have many more bones than black fish and other fish, so you should be more careful when eating them.

Fortunately, the size of this fish is already considered good, and the tiny fish bones are relatively small, so it is not so troublesome to eat.

As for the side dishes in the iron pot stew, it can be said that none of them are superfluous, and even the cabbage stewed in the iron pot tastes better than the fish itself!
Because the cabbage has been processed, it is just the right size for your mouth.

A bite of cabbage, with the fresh and tender soup of the stewed fish, is directly put into the mouth.

Because I was a little anxious to eat, I only felt slightly hot when I first put it in my mouth. After a few seconds of relaxation, the temperature of the cabbage eased a lot, and now I can finally chew the cabbage carefully.

Because these cabbages are grown in their own yard without any chemical fertilizers or pesticides, they are safe to eat.

And the taste of this cabbage is quite good, the biggest feeling...is the sweetness and mellow aroma.

It belongs to the sweetness of the cabbage itself, and the mellow aroma of the fish broth.

As we all know, Northeast cuisine is very large, and it usually takes many days to cook a meal. Another feature of Northeast cuisine is that it has a heavier color.

Just like the fish in the pot at this time, because of the color of soy sauce, it presents a dark red color.

Although this color may seem a bit exaggerated to many people who don't like strong flavors, in Northeast China, this color of dishes is quite normal.

As for the color, fragrance and color of the Northeast, it is this pure reddish-brown color. If it is not there, the taste will always be bad.

Of course, not all dishes require this color. There are light dishes, but the color of the big pot stew must be this color to be the most delicious!
On the side, several people had obviously begun to enjoy the food at this time, and everyone had an expression of enjoyment on their faces at the moment, obviously quite satisfied with today's iron pot stew.

(End of this chapter)