The live broadcast life of Lao Linzi in Northeast China

Chapter 394
"I just talked about three or four ingredients, and you, the host, know which dish it is and how it's made? Isn't it too awesome?!"

"It's a must! Our old Li's son is not called God of Cooking for nothing!"

"Anchor, please accept my worship!"

"The anchor is too good."

"Really, the more I watch the anchor, the more I like it."

"I'm wondering, how did the young man of the Li family know so much unpopular knowledge?"

"What do you know? This is common sense!"

Li Yuan continued to clarify the two scallions he had just dug up, while introducing the recipe of this dish to everyone.

"The recipe of this dish is indeed a bit troublesome, and the ingredients required are also relatively complicated. I can teach you the method. If you are interested, if you don't remember it, you can go back and watch the video."

"There are a lot of raw materials, everyone can remember."

"Wash a catty of mountain spinach, about 30 grams of preserved eggs, that is, about two pieces are enough. Prepare a little pure dried sea rice, about 15 grams, not too much. There are also 15 grams of ham, fresh winter bamboo shoots 20 grams."

"There is also the soul of this dish, which is 20 grams of salted egg yolk."

"Compared to the seasoning of this dish, it is much simpler than its ingredients. It only needs a little salt, chicken essence and cooking wine."

"It's just that in addition to these three things, 200 grams of broth is needed, so that the stewed dishes will taste better."

"But of course, if you don't have it, it's not impossible, but the taste will be slightly worse."

"The first step in this winter bamboo shoot and spinach recipe is to clean the mountain spinach."

"In addition to washing the wild spinach, the wild spinach should be treated with the method I mentioned earlier, that is, put it in boiling water and blanch it."

"This process doesn't take too long, about a minute or so."

"Rinse the taken spinach with clean water, then put it on a plate for later use, and then process the other ingredients."

"Cut the ham, winter bamboo shoots, and salted egg yolk into slices with a thickness of about 0.5 cm. After cutting, put them in boiling water and blanch for 1 minute."

Studio.

"0.5?! Is this too difficult?"

"Damn! So thin?"

"This knife skill...who can do it?"

"0.5 is indeed a bit thin, but it tastes delicious!"

Li Yuan smiled and said: "Actually, the thickness is not bad. After all, these dishes are actually relatively heavy, so if you cut them thinner, the taste will be better."

"Of course, if you don't have that technology, you don't have to force it too much. After all, safety is the most important thing."

"After all these ingredients are processed, the preserved eggs can be processed. The preserved eggs can be cut into 8 equal pieces, and then simply soak the dried shrimps in half-boiled warm water to stimulate the umami flavor of dried dried shrimps."

"The soaking time of Haimi can be longer, about 20 minutes."

"The third step is to stew."

"For the cooking method of this dish, I would recommend using a casserole. The casserole can retain the heat of the soup very well, and it can also play a good role in locking the flavor."

Studio.

"A casserole? Is there a difference?"

"There should be, right? Otherwise, why is the famous soup dish of Buddha Jumping the Wall a casserole?"

"I think there should be."

"I don't feel anything else, but I feel that the heat preservation effect of the casserole seems to be better."

Li Yuan smiled and said, "Of course there is a difference."

"The casserole is a kind of cooking utensil unique to our country. It is excellent in terms of airtightness and temperature, or the degree of food taste and the circulation of heat and energy in the pot."

"Especially for some meat soups, casserole is more likely to rot, and for making tofu soup, casserole is also the first choice among the first choices."

"In fact, the advantages and disadvantages of casserole are still obvious, and the advantages and disadvantages are mainly aimed at its heat preservation and conductivity."

"Everyone knows that no matter what kind of material the casserole is made of, it has a very big disadvantage, that is, poor thermal conductivity, but... this characteristic is not only the disadvantage of the casserole, but also its outstanding advantage."

"It can keep the food and soup in the pot in a slightly boiling state for a long time. Because the fire is small and the time is long, the meat can be rotten, and the soup is delicious and has a unique flavor."

"When you drink soup, you don't drink it hot, so not all the soup should be drunk while it's hot, but it's best if there are many soups that are warm."

"And at this time, you can clearly perceive the benefits of the casserole, because the casserole is very tight, so the anti-sealing is very good, and the cooling speed is naturally slower."

"So when some special soups are eaten, the casserole becomes an irreplaceable container."

"A casserole is an edible utensil. The casserole was first fired with porcelain clay at high temperature. As early as the prosperous Tang Dynasty, my country's ceramic industry was already quite developed, and it was unique in the world."

"And the casserole can not only be used for stewing soup, but also for frying, frying, and boiling. It can preserve the juice and taste, and can make food more delicious."

Studio.

"Stewed tofu in a casserole is really delicious, and add some dried shrimps and shrimps...it's a delicacy."

"My father loves tofu soup the most, but he always cooks it in an iron pot."

"You can try the casserole upstairs next time, you will open a new world!"

"Is casserole really that good?"

"I bought it twice, but I think there are too many types of casserole...I can't choose."

"What's so difficult about it, why don't you just buy one?"

"The casserole is made of ceramics? Does that mean that the casserole is safer than other layered pots?"

Li Yuan: "Of course."

"Actually, I suggest that big friends use casserole several times to cook. Not only does casserole not have any harmful elements, but no matter whether it is fried, fried, stewed or boiled, basically there will be no quality. The change."

"If there is another nutritionist who can match at this time, and three scientific meals a day, maybe we can realize our desire to stay away from diseases and increase our life expectancy."

Studio.

"Actually, I don't like soup, but sometimes I eat too much meat, and I feel that the soup is really good."

"Southerners love soup, right?"

"I'm from the south, and I love soup!"

"Actually, the anchor is right. Drinking soup is very good for the body."

"Every household in the south should have utensils for stewing soup, anyway, I always have them in my house."

"There are many kinds of casserole, anchor, can you tell us the difference?"

Li Yuan nodded.

"It's not difficult. I can tell you about several kinds of casseroles that are more common in the market now."

(End of this chapter)