The live broadcast life of Lao Linzi in Northeast China

Chapter 113 Attended a physics class?

"For example, when I was on a business trip, I went to other cities and ate pork dishes once.

"At first glance, it was stewed blood sausage with cabbage, but when you put it in your mouth, the taste is not right. It is obviously not the authentic taste of the north, and the taste of the patter is far worse. You know, the sauerkraut in the Northeast, that is. A delicacy that tastes more fragrant the more you eat it.”

Studio.

"The anchor said so... Then I seem to have eaten it too! But it's just boiled pig's blood lumps in a pot, cooked, and then stewed with vegetables. It's also called pig-killing dishes!"

"The pig slaughtering dish I eat is to pour pure pig blood into pig intestines, then boil it in a vegetable pot, cut it into slices and put it on a plate."

In the live broadcast room, during this short period of time, many people talked about the pig-killing dishes they had eaten.

Obviously, these pig-killing dishes are made in different ways, so the tastes are naturally different.Just like Li Yuan, he had eaten pig-killing dishes outside several times, but he always felt that the taste was much worse.

Li Yuan smiled and nodded.

"The taste of local pig-killing dishes has its own characteristics. The difference in taste is not only in the method, but also in the ingredients."

Studio.

"It has something to do with the ingredients?"

"Anchor, didn't you just say that it's blood sausage, pork belly and sauerkraut? What's the difference?"

Li Yuan smiled and said, "Of course there is a difference."

"Take the blood-filled sausage I showed you just now. It can be said that even if it is in a region, it is done by each person."

"Blood sausage is actually a very technical test. The first step is to ensure that the knife does not cut the trachea when slaughtering the pig, otherwise the blood will enter the lungs of the pig. At that time, the blood will be gone. More than half."

"Secondly, when bloodletting, put a little warm salt water in the blood basin, and keep stirring as the pig's blood drops to prevent it from coagulating."

"When the pig's blood is completely drained, put buckwheat noodles in the pig's blood. If the blood is not enough, add some water, but not too much. Add simple condiments such as pepper anise powder, mainly salty, Generally, there are a little more garlic, green onion and fresh ginger, and the paste should not be too thin or too thick. After the lard is melted, it will be chopped and mixed with the oil residue. At this time, the paste will be oily, and it will smell like a fragrance. , even if it is no longer stirred, it will not solidify."

"I'm going to tell you about the intestines washing, which means cutting the thick and thin intestines into sections, rinsing them with water, turning them over and washing them, and putting away the strings for piercing the blood sausages and the holes that were used to make the enemas. The hammer of gas is ready."

When Li Yuan was speaking, he once again pointed the camera in the live broadcast room at the second aunt who was feeding blood sausage at this time.

At this time, the second aunt was holding a ready-made funnel in her hand, scooping up pig blood with a spoon in one hand, pouring it into it, and when it was full, she quickly tied it tightly with a string.

That method is quite skilled.

"It turns out that the blood sausage was made in this way..."

"Just passing by, I thought the blood sausage should be very simple, just pour blood into it. It seems that I was thinking too much."

"It's so troublesome to eat the food in Northeast..."

"Anchor, why do you know so clearly? I seriously suspect that you are a cook! Every time you talk about food, you can say a lot."

"Anchor, why don't you tell us how to prepare this pig-killing dish."

Li Yuan nodded.

"Today I simply ate pig-killing dishes, so let me introduce them to you."

"First of all, it is natural to deal with the soul of this Northeast pig-killing dish...that is, sauerkraut. This sauerkraut must be made from the naturally fermented cabbage in the Northeast."

"Everyone just saw the sauerkraut I ate. After pickling, the sauerkraut in the Northeast is light yellow and bright in color. The sauerkraut can be dipped in sauce and eaten raw. And this kind of sauerkraut is also the best one."

"Secondly, it's the pork belly, which we commonly call white meat."

"This white meat must be a large piece of pork belly with skin. It can't be too thick, otherwise it will be greasy, and it shouldn't be too thin. But when it is steamed at high temperature, the white meat will melt, just like this..."

At this time, the live broadcast equipment aimed at the thin slices of pork belly on the cutting board, and continued: "Like this, the slightly transparent ones are the best."

"By the way, I still need to fill in some cooked meat shaved from the pork bones. The meat on the bones has no fat, and the taste is better, so that the matching meat is not greasy and can be eaten It is suitable for the elderly and children to eat."

"As for the blood sausage, I have just introduced it to you, but it should be noted that the blood sausage in the butcher's dish is filled and cooked before being put in, and while cooking, you must hold the awl aside Watching, pricking the blood sausage from time to time, one is to ensure that the casing does not explode, and because only in this way can we ensure the freshest blood sausage.”

"When will you find that there is no blood coming out of the eye of the needle, and when will it come out of the pot immediately."

When Li Yuan and everyone introduced it in the live broadcast room, the blood sausage on the side had just been partially filled and boiled.

Sure enough, the second aunt, who had cut the pork belly after cooking, stayed by the cauldron, and tried it out with the awl in her hand from time to time.

"Second Aunt's actions...reminds me of Nanny Rong..."

"Sure enough, it's really prickly while cooking."

"Looking at the blood sausage all the time, you must be quite tired, right?"

"Did I misunderstand something? Isn't the casing of this blood sausage pig intestines? It's too disgusting to say that the food can be eaten..."

"Brother upstairs, each region has its own customs, what's so disgusting?"

"That's right, respect each other, okay?"

(End of this chapter)