The live broadcast life of Lao Linzi in Northeast China

Chapter 189
"But today... I'm going to make you a way of eating that people in the Northeast prefer, and that's... big-ball porridge."

Studio.

"Big porridge?!"

"So...the host started preparations so long in advance, just to make porridge?"

"Isn't it just a bowl of porridge, what's so delicious about it?"

"Damn it, big porridge?! This is the Northeast delicacy that I miss so much! I haven't eaten it for many years!"

"What kind of porridge is big ballast porridge? What does this porridge have to do with corn?"

"The big ballast should be ground from corn, right? I seem to have heard the anchor mention it before."

"So... big ball porridge is porridge made of corn? What's so strange about it?"

"Yeah, isn't that a special feature?"

"Of course it's a special feature! You don't know that the Northeast porridge is a must, it's delicious!"

Li Yuan said with a smile: "That's right, in fact, this big ballast is corn crumbs after corn grinding."

"In addition to eating whole ears and chopping corn into small grains, there is actually another way to eat corn, which is to thresh the sun-dried corn, process and grind it, and make large balls, small balls, and cornmeal of uneven thickness."

"Remember the big pancakes I made for everyone in winter? They are actually made of cornmeal. Among these kinds of food, this big pancake is the most popular in Northeast China."

"In our Northeast, it can be said that as long as there are elderly people's homes, basically no matter what season it is spring, summer, autumn and winter, there will be a little bit of trouble in the home."

"For the big porridge in the Northeast, add some red kidney beans, put some white sugar, and slowly use a firewood pot to cook a pot of big porridge on low heat. The moment it comes out of the pot, the aroma of big porridge will fill the room."

As for this big porridge, in fact, Li Yuan hasn't eaten it for almost five or six years.

Although it's just a bowl of porridge, it takes at least two hours to cook the porridge to really smell the porridge, so it doesn't take that long to prepare.

And the last time he ate big porridge, Li Yuan vaguely remembered it was when he was in high school...

It wasn't until last night, when Li Yuan went to Aunt Xu's house to deliver molar sticks, and smelled the aroma of the corn, that he suddenly thought of this northeast delicacy.

As soon as he thought of that taste, Li Yuan just felt that he couldn't control his taste buds, so he went to the market early in the morning, bought a bunch of ingredients for making porridge, and planned to have a bowl tonight Big ballast porridge to drink.

At this time, Li Yuan had cleaned the beans he bought and put them aside, and even the corn dregs had been soaked for later use.

Pour a sufficient amount of water into the pot, first boil the water until it is warm, and then Li Yuan pours the large corn dregs that have been soaked before into the pot.

"Corn dregs are coarse grains, and they are not easy to cook. You must soak the corn dregs for at least six hours before making porridge. Only in this way can you ensure that the cooked porridge is soft and delicious."

"At this time, you can start cooking on high heat. After the water in the pot boils, turn to low heat and simmer."

Naturally, Li Yuan didn't have to worry about the heat, he could just leave it to the briquettes, so he saved a lot of extra time.

"When cooking big ballast porridge, you must not be in a hurry. You must ensure that all the ingredients are cooked to the fire before proceeding to the next step. Just like the big ballast in this pot, when did you see the big ballast? , when can we put other things in.”

Cooking slowly over low heat, Li Yuan chatted with everyone while gently stirring the big balls in the pot with a spatula.

It took almost half an hour for the big balls in the pot to turn into the soft and rotten appearance in Li Yuan's mouth as he wished, and then put the red kidney beans into the pot.

"This is the kidney bean from Northeast China, also known as rice bean. I like to cook some with rice when steaming rice. It is also a kind of coarse grain that we often eat in Northeast China. It has a lingering taste, a faint fragrance, and is good for the stomach. "

It is still cooked slowly, but this time the cooking time is not so long. In less than 10 minutes, the red kidney beans put in the pot bloomed, revealing the white part inside, and this kind of kidney beans are just as beautiful. It is cooked.

"Everyone should have noticed that when I cooked the kidney beans just now, I mixed a lot of cold water in it, this way can make the beans cook faster."

"At this level, it is already possible to put small grains of corn dregs."

Li Yuan poured the washed small grains of corn into it, and stirred it gently with a shovel.

At this time, the big porridge in the pot is already much thicker than when it was just put into the pot, and it looks like porridge.

The red kidney beans dyed the porridge in the pot with a slight red color, intertwined with the plump yellow porridge, the color is quite attractive.

After stirring almost until the water showed signs of boiling again, Li Yuan put the lid on the pot.

"This porridge is actually a very popular dish no matter it is spring, summer, autumn or winter."

"In winter, a bowl of warm porridge, served with some delicious pickles, can be eaten in one bite. The sticky, sticky porridge is simply a delicacy in the world... After taking a bite, I feel my whole body is warmed up. "

"When the weather is hot in summer, wash the cooked porridge with cold water several times, wash the sticky porridge inside, put cold water on it, and it will become a bowl of refreshing and delicious watery rice. This has always been the favorite of Northeast people.”

Studio.

"Is this porridge so delicious?"

"There's nothing special about it, isn't it just a bowl of porridge?"

"This is no ordinary porridge, it's big porridge! Take a sip and you'll know what it means to be soft, glutinous and sweet!"

"This is the special porridge in Northeast China! Just this bowl, it costs at least three yuan outside!"

"Yes, yes, there are also blood stews. We often have aunts in the Northeast who push carts to sell them together."

"In our Northeast, if you come across this kind of porridge seller, you can usually only see it in the morning, because after noon, you won't be able to buy anything!"

"So exaggerated?"

Li Yuan said with a smile: "It seems that there are many Northeast friends in the live broadcast room who know about the porridge."

"But it's not an exaggeration. The taste of this porridge is indeed different from the porridge you usually drink. Because it is made of corn shards, the taste is already sweet with corn, and kidney beans are added. , both in color and taste, are quite rich.”

"A large pot of porridge needs to be cooked for at least two hours, otherwise the taste of the porridge will not be stimulated at all."

When Li Yuan introduced the porridge to everyone, he couldn't help swallowing.

At this time, the small fire in the stove is cooking the porridge. Although it will take several hours to eat it, the mellow smell of the porridge has gradually wafted out, and the whole kitchen is filled with the strong aroma. the taste of.

Studio.

"Two hours? Isn't that too long?"

(End of this chapter)