The live broadcast life of Lao Linzi in Northeast China

Chapter 114 Lard
"This thing, doesn't it smell bad... I'm really just curious, and I don't mean to look down upon it."

Li Yuan said with a smile: "I am afraid that many people in the live broadcast room have never eaten it, but I can understand it, but I can also tell everyone responsibly that blood sausage is delicious."

"As long as it is clear and clean, the blood sausage has no taste at all. The outer skin of the casing is a bit tough, and the coagulated blood inside tastes a bit like the chicken cake we usually eat, but the taste is much more tender than the chicken cake. , almost melts in the mouth.”

"The taste of blood sausage is mainly fresh and fragrant, with a little salty taste. Even if nothing is added, the taste is first-class delicious."

Studio.

"Egg cake? Real or fake?"

"What the anchor said is too exaggerated, is this thing tenderer than a chicken cake?"

"What the anchor said is not exaggerating at all, okay!? In the Northeast, pig blood can not only be eaten with blood sausage, but can also be steamed directly in a pot like a chicken cake. With this dish, I don't even have three dinners Little problem!"

"I listened to the anchor's introduction, and now it seems that I can eat a meal of slaughtered pigs in the countryside..."

"Me too, the more I listen, the hungrier I get, and the more I listen, the more homesick I get."

"Greetings from my hometown in the Northeast, the anchor must eat more for me later."

After more than ten minutes of discussion, the blood sausage in the pot was already hot, and the second aunt hurriedly fished out the blood sausage and put it aside to prepare cold water.

At this time, someone brought a large piece of lard suet from the yard and put it in the house.

"Second, where should I put the suet for you?"

The second aunt heard the words, and hurriedly said: "Come, come, just give it to me, it's just a short time to cook sauerkraut and lack lard."

The second aunt took the suet and put it on the chopping board, and then she was going to wash it and cut it into pieces, and then use the suet.

In Dongbi, when everyone stews sauerkraut, they like to put a little lard in it. The sauerkraut stewed without lard always feels that something is missing.

Studio.

"Lard, anchor, is that the white thing you put in last time when you cooked?"

Li Yuan nodded.

"That's right, it's the lard."

"The smell of this lard is very fragrant. If you are interested, you can follow along and learn how to make it. I usually put a little bit of it in the stew to borrow the taste."

The equipment for the live broadcast was aimed at the cauldron that was going to rely on oil, but the second aunt's first step of adding water to the pot caused many people in the live broadcast room to question.

"What's the situation, why do you need to add water to the pot?"

"That's right, wouldn't oil and water explode when they slam together..."

"Second aunt isn't an outsider, is she? I know that oil and water can't be put together."

Li Yuan said with a smile: "Everyone misunderstood, in fact, it depends on lard suet, just need to put some water."

"What?"

"I don't understand what this operation is..."

"It's okay to use the pot directly, what's the use of adding water?"

"That's right, I thought the anchor was an expert, but I didn't expect that it was just pretending."

Li Yuan was not angry when he heard everyone's doubts, and as the second aunt had already put the chopped fat into the pot, he explained to everyone in a leisurely manner.

"When it depends on the oil, put some water in the pot first, which is actually a technique developed by the old people. After putting the suet under the water, there will be more lard boiled out, and the color will be particularly white. Not only that, but also the fragrance It will be more intense."

"I know that the oil that you usually come into contact with is usually directly burned in a dry pan, but don't you think that the lard boiled in this way will have a burnt smell, and when this kind of dry boiled, the oil in the oil residue The amount of residual lard will also be more. Part of the lard has been decomposed, and some lard has not been fully boiled, so of course there will be a lot of lard boiled.”

"The oil boiled in this way is usually yellow and burnt in color, and it also has a bitter taste when eaten."

"On the contrary, it is lard that puts water. On the one hand, human beings prevent lard from decomposing, and on the other hand, water will 'drill' into the remaining cells, squeezing out those lard that refuses to come out, making the boiled pig More oil."

"To use a metaphor, in pig suet, the lard actually seems to live in small 'rooms'. When the raw lard is placed in a hot pan, the lard will melt as soon as it is heated, and The volume also increases. As the room grows larger, it will burst, and the lard will escape from it."

"By this time, the lard has been boiled out. But if there is no water in the pot at this time, most of the lard has not been boiled out, and the oil that has escaped is already boiling hot."

"As the temperature continues to rise, white smoke rises from the pot, and it will become mushy."

"However, if you add a little water first when boiling lard, the situation will be different. Because the boiling point of water is lower than that of lard, when the temperature of the oil pan rises above 100°C, the water will boil first. And the hydration When steaming, it needs to absorb heat, so that the temperature of the lard in the oil pan will not rise very high, and some of the above-mentioned harm will not happen.”

Studio.

"It seems that the lard that is boiled every time is indeed easy to get mushy. I thought it was the lard that came out like this."

"Although the anchor said it in detail, I still can't understand it..."

"I can't even understand this. It seems that your junior high school physics was taught by a physical education teacher."

"Upstairs, you don't need to understand the principle, you just need to remember that what the anchor said is right."

"I was attracted by the promotional pig-killing dishes, but I didn't expect to take a physics class right after I entered the live broadcast room. What do you do as an anchor?"

"Newcomers, you have to calm down, wait for a while in the host's live broadcast room, and you will find that the host not only teaches you physics classes, but also chemistry classes, field survival classes, manual classes...etc."

"That's right, don't get lost if you pay attention to the anchor, our son of the Li family is a treasure-level handsome guy!"

"One more thing, the figure is also very good!"

"Second aunt, let me help you fuel the fire."

At this time, seeing that the fire in the stove was about to go out, Li Yuan said hastily.

The second aunt smiled and said, "Okay, but Xiaoyuan, do you know the temperature?"

Li Yuan said with a smile: "Big fire first and then small fire, right Aunt Second?"

The second aunt nodded: "Okay, Xiaoyuan, I didn't quite believe it when I heard your grandmother say that your cooking is delicious. Hearing what you said, it seems that you can order."

"Alright then, I will leave the task of burning the fire to you."

Li Yuan: "Don't worry, Second Aunt, take care of me."

Li Yuan filled the firewood on the side into the stove pit. At this time, the pork suet had already been put into the pot, and the water in the pot was already boiling, so there was no need for too much fire at this time.

Li Yuan slowly increased the fire, almost keeping the temperature in the pot under constant control.

Next to the cauldron, the second aunt who was snatched by Li Yuan to burn firewood was not idle either, holding a shovel in her hand, she kept turning the fat with the spatula, because only in this way would it be difficult for the bottom of the pot to burn.

(End of this chapter)