The live broadcast life of Lao Linzi in Northeast China

Chapter 341 The Northeast Delicious Food That's Best for Liangpi (Subscribe)
Li Yuan couldn't help laughing and said, "Everyone loves carrots and cabbages."

"Eating hot and twice tastes different, and the taste is also slightly different. Of course, some people like it, and some people don't like it."

"But no matter what it is...controversial, it always proves that Liangpi is indeed a kind of food that is popular with everyone."

Studio.

"That's for sure, a bowl of prepared Liangpi, a bowl of black rice porridge, and a piece of Roujiamo, this is a golden partner!"

"Roujiamo must be served with Liangpi! This is the standard set meal, with food and drink, comfortable!"

"Rice wine! And rice wine! A bowl of Liangpi, a piece of Roujiamo, and a pot of rice wine. It's best to gather two friends and chat and eat at the same time. It feels..."

"Cool rice wine with rice wine? Cold skin with Bingfeng is standard!"

"That's right, we young people don't eat rice wine."

"Yes, yes, iced Bingfeng, paired with cold skin in summer, it's so refreshing!"

"It seems... the young people nowadays really understand life."

"That's a must. Liangpi is so delicious and convenient. It's so refreshing to have a bowl when you have nothing to do!"

Hearing the comments of the fans in the live broadcast room, Li Yuan couldn't help but think of the scene when he went to Xi'an and ate Liangpi with his friends.

In the sweltering summer, a group of people wearing big underpants and floral vests are sitting around the table, with piles of furniture in twos and threes, drinking wine with their friends...

That feeling is really good.

The reason why Liangpi is generally loved by the public is that in addition to its better taste, its nutritional value is also relatively high.

And what's amazing is that because Liangpi can be eaten cold, the speed of eating is also quite fast.

Basically, a bowl of cold skin can be ready in less than 3 minutes, and the time for cutting the cold skin and adding side dishes will also be added.

If you encounter a customer who eats faster, the battle can be quickly resolved in basically 5 minutes.

Perhaps, this is one of the reasons why Liangpi is so popular.

"The so-called cold skin and noodle skin, although there is only one word difference, there is still a big difference. This difference is not only reflected in the raw materials, but also in the way of making it."

"For example, in Hanzhong, the Liangpi in Shaanxi Guanzhong, Henan and other places are basically made with flour to wash out the gluten, and they are usually eaten with gluten, but Hanzhong noodles are generally made of rice milk. Made without the presence of gluten."

"As for Hanzhong noodle making at home, it is also steamed directly with flour, but it does not wash gluten, and the taste is completely different from Liangpi."

"In order to distinguish these two kinds of textures and foods, an extra word was specially added in Hanzhong, and it was called 'mianmianpi'."

"In terms of taste, the Hanzhong noodles are more soft and glutinous, while the Liangpi from Guanzhong, Henan and other places are more resilient."

"Hanzhong noodles are more particular about chili peppers, and hot food of Hanzhong noodles is also very popular in the local area. The most popular way of eating is also hot food. On the contrary, cold noodle dishes in Guanzhong, Henan and other places are generally eaten cold, and there is no hot food. Case."

"However, Hanzhong noodles for hot food should be cut wider. Liangpi in Guanzhong, Henan and other places are not used to hot food, so they are generally narrower."

While Li Yuan was talking, he had already cut the dough and put it in the big basin beside him.

White and soft Liangpi, green cucumber and coriander, tender white bean sprouts, and yellow shredded carrot...

At this time, the cold skin in the basin is already quite rich in color.

Studio.

"Put the cold skin in the bowl, next step, prepare to stir and eat!"

"It's so particular about making a cold dish..."

"Wow, wow, I'm really looking forward to the taste of this cold dish!"

"It must be delicious, don't worry!"

"The home-cooked cold dishes in Northeast China are naturally not too bad in taste."

"The key is that what the anchor makes, how can the taste be bad?"

"Although the environment of the host's kitchen is not very good, it looks very clean. It's a bit like going to grandma's kitchen when I was a child..."

Li Yuan: "Everyone, don't worry, it's just that the side dishes are ready now. Although the side dishes are all ready, the soul of the seasoning is not ready yet."

Studio.

"What is the soul of seasoning?"

"It's just a cold noodle, salt, vinegar, monosodium glutamate... just these things, what else can there be?"

"That's right, the seasoning is on the side, so it's fine for Fang to enter?"

"Wait a minute... I'm guessing, the anchor is not going to spread the sauce?"

"Don't! The taste of soybean paste is so strong, I don't like it..."

"Is this magnified sauce delicious?"

"Liangpi with miso?"

"Is it true? Although I like to eat miso... But when cold noodle and miso are put together, I really don't think it tastes good."

"It shouldn't be miso. If I'm not wrong, it should be meat skewers, right?"

"Meat skewers?"

"what is this?"

"What are meat skewers? Skewers?"

"What is this, why haven't I heard of it?"

"It turned out to be meat skewers! I like this!"

In the live broadcast room, many fans didn't know what the so-called meat skewers were, so many people started to ask in the live broadcast room.

Li Yuan was a little puzzled.

"Don't you know what meat skewers are?"

Studio.

"do not know."

"I've never heard of anything."

"It must be meat..."

"Upstairs you are so smart."

"Haha, I didn't expect that there are so many people who don't know about meat skewers. It seems that your recipes should be expanded!"

"Meat skewers shouldn't be a Northeast specialty, right? Why don't so many people know about it?"

"My son of the Li family, please explain to us quickly!"

Li Yuan couldn't help laughing and said: "Actually... this meat skewer is not as mysterious as everyone thinks, it's just... fried meat with soy sauce."

"Meat skewers are a condiment that many of our northeastern restaurants like to put on cold dishes."

"It is to cut the tenderloin into shreds, and then stir-fry in the oil pan, but the shreds must be very thin, and it is best to be the kind of lean meat without fat."

"It's also easy to fry with oil. You don't need to put onions, ginger, and garlic to fry the pan, and you don't need to put any chicken essence or salt. You only need to add soy sauce and stir-fry until dry."

"This meat skewer, what you eat is the pure aroma of the meat, and after adding soy sauce, it already has a salty taste. When it is placed in a cold dish and stirred with other ingredients... the taste is simply amazing."

Studio.

"Meat skewers, my favorite!"

"So simple?"

"Isn't this too simple? Just put soy sauce on it?"

"I really doubt your cooking skills..."

"Is this meat skewer really delicious?"

(End of this chapter)