The live broadcast life of Lao Linzi in Northeast China

Chapter 307 Chinese Food '6 Lectures' (Subscribe)

Chapter 307 Chinese Food 'Six Lectures' (Subscribe)
At this time, Li Yuan had already taken the pot of meat out of the pot.

The original deep-fried pork tenderloin is covered with fresh sauce, golden sauce, with a sweet and sour aroma.

Serve on a clean white plate and sprinkle with carrots and cilantro.

The rich sweet and sour aroma has spread to the entire kitchen at this time, and the golden color alone has already made everyone in the anchor room salivate...

Studio.

"The color of this pot of meat is simply amazing!"

"Wow, isn't this too beautiful?!"

"Golden pot of meat?! This color is amazing!"

“You can tell it’s delicious just by looking at it!”

"In front of the screen, I can't help but drool."

"What should I do? I've fallen in love with the anchor completely. Although I haven't tasted the pot-packed meat, I know that the taste must be quite good after thinking about it!"

"This appearance, this color, it's amazing!"

"Be a country anchor, be a gourmet anchor."

"What kind of treasure anchor is the young man of the Li family? This skill is too good, right?"

"Not everyone can make such a pot of meat!"

"I can't, I can't, as a Northeast person, I really can't bear it, I'm going out to find a Northeast restaurant!"

In the live broadcast room, fans were all impressed by Li Yuan's craftsmanship.

At this time, Li Yuan, who was facing this pot of meat, couldn't help swallowing, his taste buds were all aroused by this pot of meat.

Li Yuan leaned closer and smelled it, and the tangy fragrance hit him instantly.

Nodding his head, Li Yuan couldn't help but said, "It smells really good. Pair it with a bowl of fresh white rice, it must be quite a meal."

Pork in a pot is a dish that should be eaten while it is hot.

Li Yuan, who is from the Northeast, is naturally more aware of this.

Li Yuan quickly cleaned up the kitchen, and then put the kang table on the top of the kang.

The earth kang that was burning the fire was already very warm at this time.

A bowl of white rice and a plate of meat, this is Li Yuan's dinner tonight.

"Everyone looked at the color of the pot-packed meat. The solemn pot-packed meat is so golden."

"The so-called first-fry, second-fry color, so it is called Guobao Rou. The crispy outside, sweet and sour, and tender meat are the biggest characteristics of this Guobao Rou."

Although pot-packed meat is a special dish in Northeast China, it is actually not always available.

At least during the period before the Xi'an Incident, many dishes in Daotai Mansion were forbidden and private dishes.Naturally, ordinary people cannot taste these dishes.

To say that this pot of meat has a good reputation, it is also said that at the International Plague Research Conference held in Fengtian in 1911, a superb chef named Zheng Xingwen was highly praised by generations of countries for his superb cooking skills. Received an honorary plaque, and since then, Guobaorou has been known to everyone.

After that, the great-grandson of "Binjiang Shanzu" opened his own food at No. 43 Huayuan Street, Harbin, inheriting the unique characteristics of Binjiang food culture.Guobaorou has become a famous dish in the six northern provinces, and the masses of Chinese and foreign people come here especially for it!

Li Yuan told everyone about the history of pot-wrapped meat.

Studio.

"Zheng Xingwen? I know this. Isn't this from our Northeast?"

"Guobaorou is originally a Northeastern dish, so it was naturally invented by the Northeasterners!"

"No, this person is very famous in our HLJ, many people have heard of his name, but that was a long time ago!"

"It's strange to say that the ancients said: 'A gentleman stays away from the cook', but why have so many cooks throughout the ages been men?"

"Joke, what is a gentleman who cooks far away, I, a man who likes to cook, is the first to be unconvinced!"

"I'm not convinced even by a woman, so why is cooking a woman's business?"

"A gentleman stays away from the kitchen? Bad habits!"

"Now there are not so many rumors, but in the past, being a cook was indeed a profession that was not on the table."

"This is really a fact... Many old people in the family feel that being a cook has no future, and it also loses face."

Li Yuan nodded.

"Everyone is right. The ancients did not agree with the profession of chefs, but I think it is a very honorable thing to be able to cook well."

"And in today's society, there are endless competitions in the chef industry. Chinese food is also something that allows everyone to experience our country's culture."

"Fortunately, there are so many people's persistence, so that our country has a variety of cuisines and cooking methods, so that more people can feel the colorful cultural differences in our country."

Studio.

"No, when it comes to Chinese food, there are not only various cooking techniques, but also all kinds of food."

"Good Chinese food, which pays attention to color, aroma and taste, is very difficult!"

"As a senior chef, I would like to tell everyone that our country's cuisine is not only about color, aroma!"

"do you have anything else?"

"There should be another form, right?"

"do you have anything else?"

"It should be three. What I have heard for so many years is usually the color and fragrance!"

"Anchor, do you know?"

Li Yuan hesitated for a moment, and then said: "Presumably... what this friend is talking about should be color, smell, taste, and the three points of mind, shape, and nourishment, right?"

Studio.

"It's really six o'clock?"

"Is that six?"

"The anchor is right, it is indeed these six points."

"But there is nothing difficult about these six points, anchor, can you tell me what these six points are?"

"The anchor is fine, professional!"

"As expected of the eldest son of the Li family, a part-time chef knows a lot!"

Li Yuan smiled and said: "Actually, there is nothing difficult about it, and the meaning of these six points is not difficult. Everyone should be very clear about the so-called color and fragrance."

"Color refers to the good-looking color of the ingredients. And in order to decorate the color of many dishes, some edible and healthy pigments are added to the dishes."

"Like shark's fin soup, professional chefs usually add a little saffron in it, so that the color will be more attractive, but there is also a lot of attention to what is added to all dishes. The most important point... is to Make sure that everything used for embellishment is edible.

"The so-called image is very simple. In layman's terms, it is aroma, which also stimulates the user's taste buds."

"Scent can be said to be the first barrier to open a person's appetite. If the aroma is done right, the dishes are already half the battle."

"The chef will also use some other materials to enhance the fragrance, such as pepper and fennel, mainly to season and remove the fishy and muttony smell of the ingredients."

"And the lotus leaves like the beggar's chicken and the flowers in the flower cakes are all there to make them have these special aromas when eaten."

(End of this chapter)

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