The live broadcast life of Lao Linzi in Northeast China

Chapter 214 Sweet Potato Noodles (for Subscription)
As if smelling the aroma of the kitchen, San Niang couldn't help but come out to watch the excitement, and took a fire stick to open the kitchen door, leaving a gap half the width of the door.

Opening the door, the hot air from the kitchen rushes outside in an instant.

Sanniang looked at Li Yuan, who was cooking in an orderly manner, with a look of admiration all over her face.

"Before your third master said that Xiao Yuan was good at cooking, I didn't believe it at the time, but I didn't expect it to be true. Xiao Yuan, who did you learn your cooking skills from?"

Although I haven't tasted Li Yuan's cooking yet, I can tell from Li Yuan's busy posture in the kitchen that this 'cook' must be a professional!
Li Yuan picked up the soy sauce on the side and poured it into the pot, and the heat that had disappeared rose instantly.

Li Yuan: "I didn't learn from anyone, but I was hungry when I was outside, so I started to study and cook by myself."

Li Yuan replied with a smile while chatting with Sanniang.

Sanniang looked at Li Yuan and couldn't help but nodded.

Good looks, good character, good personality, and good cooking skills...

Such a young man is really good!

Sanniang said with a smile all over her face: "There are not many people as capable as you now!"

"By the way, Xiaoyuan, you should have graduated, right? Do you have a date?"

Color the chicken, add a little cooking wine to remove the fishy smell, and then pour half a bucket of water until the water in the pot is much lower than the chicken, and then stop.

After filling another handful of firewood into the stove pit, Li Yuan nodded: "Well, after all, the matter of the object... I don't have any plans yet."

San Niang's eyes lit up.

No plan...isn't there no plan?

Sanniang: "Xiaoyuan, there is no rush to get married, but friends also need to be talked about. You can start a family first and then start a career. You can't waste time!"

Li Yuan just smiled and said, "San Niang, my second brother is not married yet, so why am I so young that I have the nerve to get married first?"

San Niang shook her head.

"I don't count on the second child, that brat can't catch his shadow every day, but Xiao Yuan, I think you are one of the best boys in our village!"

When Sanniang said this, she looked at Li Yuan with a smile all over her face, and Li Yuan couldn't help avoiding that smile.

Li Yuan withdrew his eyes, quickly picked up the lid of the pot on the side, and changed some water for the soaked vermicelli by the way, pretending to be busy.

Seeing this, Sanniang took a meaningful look at Li Yuan, then turned and left.

At this time, the fans in the live broadcast room seemed to have noticed a little bit of trickery.

Studio.

"Brothers, I have a bad feeling."

"Don't you think it's strange to see Sanniang's eyes just now?"

"Sanniang's tone...it's very much like my neighbor's gossip."

"Anchor, be careful, I think you are very likely to be picked up by Sanniang as your son-in-law."

"No way?!"

"How can that be done! The anchor is mine!"

After about 10 minutes, Li Yuan lifted the lid of the pot, and then put the blanched hazel mushrooms in it.

Close the lid, and about 10 minutes later, the soaked vermicelli was thrown into the pot again. At this time, most of the water filled in the pot had disappeared.

"This is sweet potato vermicelli. Among vermicelli, sweet potato vermicelli is the most boiled kind, and it is also the kind of vermicelli with the strongest water absorption."

"Steamed dishes such as chicken stewed with mushrooms and pork stewed with vermicelli must use sweet potato flour, and this kind of wide noodles!"

"The best time to put sweet potato flour in the pot is about 10 minutes before it comes out of the pot. This kind of vermicelli is cooked just right. If you put other vermicelli in advance or put it in, it is very likely that the vermicelli will disappear when it comes out of the pot."

The sweet potato flour has already absorbed water, so there is no need to fill the pot with more water at this time, Li Yuan puts the lid on the pot again, and then waits for it to come out of the pot.

Studio.

"I also like to eat sweet potato flour. It has a bite and is not easy to taste. Especially when you put some sweet potato flour when stewing sauerkraut, the taste is amazing!"

"I usually eat fine noodles, and the number of times I eat wide noodles is really rare."

"Can't other vermicelli be used? Why do I feel that the market here is all fine vermicelli, and there seems to be very little wide vermicelli."

"Even if there is sweet potato wide noodles, I'm afraid you won't recognize it..."

"That's right, I don't know how to read it anyway."

Li Yuan smiled and said, "Actually, it's quite simple to pick vermicelli. Basically, you can recognize them just by looking at the color."

"Furthermore, both vermicelli and vermicelli are silky starch products made from beans, potatoes and miscellaneous grains. It can be said that the raw materials determine the quality and color of vermicelli."

"The vermicelli produced from different raw materials have different colors, so this method of color identification can also be applied to vermicelli."

"The yellowish vermicelli and vermicelli are generally grain flour made from corn and sorghum. Among the potato vermicelli, the vermicelli and vermicelli made from potato flour are whitish in color and have better transparency."

"The quality of sweet potato flour is the best, but the color is a little dark. Generally, sweet potatoes are light yellow or brown."

"Tapioca starch is generally not used for vermicelli processing, but in order to reduce costs in some places, it is made by mixing tapioca starch and corn starch, pretending to be sweet potato flour with a better taste, but this kind of vermicelli is not resistant to cooking, basically it takes about 10 minutes , the fans will start to melt away.”

"The color of normal vermicelli and vermicelli is slightly yellowish, close to the original color of starch. If you see that color is particularly bright, particularly bright white, or black vermicelli, it is best not to buy it, because such general raw materials will not very good."

"As for vermicelli, there are two more raw materials than vermicelli. One is mung bean vermicelli. This kind of vermicelli is white and smooth, and it is silvery and translucent under direct sunlight."

"The other type is broad bean vermicelli. Although its color is whiter and smoother, its taste is far less soft and tough than mung bean vermicelli."

"However, the color of each batch of vermicelli is not necessarily the same. It's like the sweet potato flour I used today."

"Some sweet potato flour may be slightly darker, some may be more brownish-yellow in color, and some may be yellowish-white."

"This doesn't mean the quality of these vermicelli is bad, it's just that the content of phenols, proteins, amino acids, sugars, vitamins, etc. contained in sweet potato flour are different."

"And it's not just these that determine the color of the vermicelli. The ripeness of the vermicelli also affects the color of the vermicelli."

"Generally speaking, the more mature the vermicelli, the darker the color, and the rawer the vermicelli, the whiter, but there are also many processors who make fake vermicelli, using cornstarch and tapioca starch to make fake sweet potato vermicelli, but because there are not so many nutrients in the starch , it will adjust the price of a lot of pigment, but the vermicelli with added pigment looks very bright in color, and it is not difficult to distinguish it if you look closely."

(End of this chapter)