The live broadcast life of Lao Linzi in Northeast China

Chapter 1153 A Human Dog (for Subscription)

Wash the black fungus, remove the roots, and cut into small pieces for later use.

Take the pork tenderloin out of the refrigerator.

Li Yuan picked up the kitchen knife and began to modify the knife for the pork tenderloin.

The kitchen knife was tilted, pressing with the left hand, holding the kitchen knife with the right hand, Li Yuan held the kitchen knife, and began to quickly cut the tenderloin.

Li Yuan: "Pork is actually divided into many parts. Each part has a different taste, taste and purpose."

"The piece in my hand is pork tenderloin. The so-called pork tenderloin is a piece of lean meat under the pork spine connected to the big rib."

"Pork tenderloin has no tendons in it, and is the tenderest part of pork. It has a high water content, low fat content, and fine muscle fibers. It is suitable for cooking methods such as frying, simmering, frying, and sautéing."

"Rump meat, you can tell from the name, this piece of meat is located on the top of the hip, it is lean meat, the meat is fresh and tender, it can be used to replace tenderloin when cooking, it is generally lean meat, it can be fried, stewed or made into soy sauce."

"There are also sitting buttocks, pork belly, milk breast meat, sandwich meat, front row meat..."

"Sitting rump meat is located above the hind legs and below the rump tip. It is all lean meat, but the meat is older and has longer fibers. It is generally used for white-cut meat or twice-cooked pork."

"Pork belly is the meat of the elbow bone in the ribs. It is sandwiched between a layer of fat and a layer of lean meat. It is fat and thin, and has three layers of streaky meat. It is suitable for braised, stewed and tamales."

"It is also called Sanxian pork. As the name suggests, you can see three lines. I define pork belly as the all-round king. Because pork belly can meet the needs of many dishes, such as braised pork and roasted white meat, pork belly is the most suitable."

"Dried milk meat, the abdomen under the ribs, also called the lower five flowers, has a lot of connective tissue, often bubbly fat, poor meat quality, not easy to boil, can be refined for oil, or used to make crispy meat."

"Sandwich meat is old and tendony, and has strong water absorption, which is suitable for chopping stuffing and making meatballs."

"The front row of meat is also called upper brain meat. It is a piece of meat on the back near the neck. It is lean meat with fat and tender. It is suitable for rice noodle meat and stewed meat. The front row of meat is "thin and fat, and the meat is tender. Do roast, stew, rice noodle meat. "

"Bo meat, neck meat, also called Xuebo, slot head meat, where the front part of the front leg connects with the pig's head, is the part of the knife edge when slaughtering a pig, usually there will be dirty blood, this piece of meat is fat and thin, and the meat is old The quality is inferior, and it tastes brittle, so it can only be refined or used as stuffing."

"Foreleg meat, also known as sandwich meat, is located on the upper part of the front leg. It is half fat and half thin. It has a lot of old tendons and a strong ability to absorb water. It is suitable for stuffing and meatballs. There is a row of ribs in this part, called short ribs. Suitable for sweet and sour pork ribs or soup."

"Balloon meat, located on the hind legs, is lean meat with tender meat, few tendons, and short muscle fibers. It is suitable for frying, stir-frying, and deep-frying. There are also hoofs, which are at the lower part of the front and rear legs. The back hoof is better than the front hoof. It can be braised or stewed.”

Li Yuan introduced the parts of each meat and the suitable cooking method one by one, which can be described as quite detailed.However, the fans in the live broadcast room were full of astonishment when they heard Li Yuan say these names piece by piece.

"Damn it, it's just a pig, yet there are so many rumors?"

"It's the first time I know...there are so many meaty parts in pigs!"

"In my world, pork has always been fat or lean."

"Anchor, you didn't come up with the names of these pig heads yourself, did you? There must be... a dozen species, right?"

"My god, no wonder people ask me what kind of meat I want every time I go to buy meat. So there are so many names for this pork?"

"gain knowledge!"

"Anchor, didn't you come from butchering pigs in your previous life?"

"Brother, have you worked in a slaughterhouse? Professional!"

"Pig: I've never been so speechless in my life."

Li Yuan looked at everyone's comments in the live broadcast room, couldn't help but smiled and said: "Actually, what I said is only a small part of it, there are front slots, back slots, plum blossoms, etc., and there are many kinds that cannot be counted." Pork location."

"Of course, the meat quality of each part of the whole pig is also good and bad. For example, the tenderloin in my hand, if it is classified among pork, it belongs to the special grade, and the first grade is the spine and the back. Buttocks, the second level is the front buttocks, streaky, as for the third level, it is the blood neck, breasts, front elbows, and back elbows."

While speaking, Li Yuan had already cut the tenderloin in his hand into thin and uniform slices. Li Yuan was still very familiar with the knives with a knife, whether it was cutting meat or vegetables, he was quite powerful.

After cutting the meat, Li Yuan took out the knife again, and put the onion, ginger, and garlic on the chopping board. With the rhythmic sound of chopping vegetables, within a few breaths, there were already a lot of spare ingredients on the chopping board.

Xiao Cui, who saw Li Yuan using a knife for the first time, couldn't help but gave a thumbs up at the moment, obviously he didn't expect Li Yuan's knife skills to be so good.

Li Yuan: "The sliced ​​tenderloin needs to be marinated briefly, so let's wait for the briquettes during this time."

Li Yuan took a basin, and then put the cut pork into the basin, added a spoonful of cooking wine, a spoonful of cornstarch, and the half egg that was just left, and grasped it evenly with his hands.

After grasping evenly, put the basin aside.

Bacon, the prep work is over.

The grandmother's house is not far from Li Yuan's house, especially at the speed of the briquettes. She went back and forth to fetch an egg, and came back in less than 10 minutes.

And when the briquettes entered the yard with the basket in their mouths, Xiao Cui saw that the basket was full of eggs.

The briquettes shook their tails at Fang Fang and Xiao Cui as a greeting, then went straight into the kitchen to deliver eggs to Li Yuan.

Studio.

"Wow, the briquettes really came back with eggs!"

"Oh my god, isn't this little guy too smart?"

"I'm so envious of Li Yuan, that he can have such a humane dog as Coal Ball."

"I'm wondering, this guy can't speak, how did he bring the things back accurately?"

"What should I do, I like briquettes so much, I really want to steal briquettes home!"

"Steal? I'm afraid that the briquettes will be taken to the police station for you at that time, and you don't even need to meet the anchor!"

"It seems... there is really a possibility."

He took out a few eggs from the briquettes, and the top ones were obviously just picked out of the nest. Holding it in his hand, Li Yuan could even feel the residual heat from the eggs.

Wash the eggs and knock them into a bowl to break them up. Li Yuan scooped out a teaspoon of fine salt from the salt shaker, put them in the eggs, took a pair of chopsticks, and continued to break them up.

After the preparations were completed, Li Yuan glanced at the time.

The chicken in the pot has been simmering for nearly four or ten minutes, and it will be out of the pot in a while.

Cooking now, the time is just right.

Set up another stove, turn on the fire, heat it up, and pour oil.

Li Yuan: "The stewed chicken with mushrooms will be ready in a while. Let's take advantage of this time to prepare the other two dishes, and they will be cooked together in a while."

(End of this chapter)