The live broadcast life of Lao Linzi in Northeast China

Chapter 537 Mainly Relying on Feeling (Subscribe)
"Duck meat is sweet, salty, and slightly cold in nature. It can invigorate the spleen and stomach, diuresis and reduce swelling. Duck meat is also rich in niacin, which has a protective effect on patients with myocardial infarction."

"And it contains more vitamin B and vitamin E, so it has a certain anti-aging effect on the body."

Studio.

"Duck soup, is it good?"

"This duck soup sounds quite nourishing!"

"Clearing heat? Isn't it good to drink it when the fire is hot?"

"Listen to the anchor, it should be possible."

"How do you stew this duck soup? Is it the same as the old hen?"

"Are there any people who are not suitable for eating duck soup?"

Li Yuan: "Of course there are. For example, those who suffer from stomach pain, diarrhea, abdominal pain, backache, and menstrual pain due to cold exposure should not eat duck meat."

"However, those suffering from dystrophic edema, cardiogenic edema, and renal edema can eat some duck soup."

"This method is not difficult. Use one male duck with green head, three green onions, some japonica rice, and cook porridge to eat. It will have an effect on the disappearance of edema."

"There are also those patients who are weak, with low fever, less food, and dry stool, they can also eat duck meat for nourishment."

"For those with dry cough due to tuberculosis and dry cough due to chronic bronchitis, you can use 30 to 50 grams each of Radix Ginseng and Polygonatum Polygonatum, half an old duck, and eat it in soup, which can have a very good effect of moistening the lungs and relieving cough."

Studio.

"The recipe has been written down."

"understood!"

"Understood, I will try it tomorrow!"

"Ducks are nourishing, I will get one tomorrow!"

"The anchor, let's talk about the big goose! My favorite is foie gras..."

"Yes, yes, roasted foie gras is my favorite!"

"Yeah, isn't what we're going to do tonight is stewed goose in an iron pot?"

"No, when it comes to food, I can't help drooling."

"No, just by looking at the goose meat in the pot, you can tell that this big goose must be very delicious!"

Li Yuan: "Foie gras is indeed a very delicious food. And foie gras has always enjoyed the title of 'human soft gold'."

"Foie gras is a high-quality nutritional product with rich nutrition, delicate texture and delicious taste. It is also a food that many astronauts and pilots often eat."

"Especially when the weather is cold, eating more goose meat has a good effect on preventing colds and acute and chronic bronchitis."

"However, goose meat, like chicken and duck meat, is not a delicacy that everyone can enjoy."

"Goose meat is suitable for people with weak spleen and stomach, lack of Qi, fatigue, lack of food and weight loss. Before making, you can put 30 grams each of Astragalus root, Codonopsis pilosula, Chinese yam, and jujube into the belly of the goose, and then use thread Seam it up, then simmer over low heat until cooked, season with seasoning, and eat in portions.”

"If there is deficiency of qi and yin, dry mouth and desire to drink, shortness of breath, fatigue, cough, or loose stools, or diarrhea, you can use 250 grams of goose meat, 30 grams of Chinese yam, 15 grams of northern sand ginseng, and 15 grams of Polygonatum odoratum. Cook it, season it and eat it.”

"There are also some people with yin deficiency and fever, hot hands and feet, weak waist and legs, and forgetful people can also eat some goose meat."

"However, those with spleen and stomach yang deficiency, internal dampness and heat, or people with sore skin are not suitable to use goose meat as a tonic."

"And... If you want to eat chicken, duck and geese, I would suggest that you buy them from the homes of some rural farmers. The meat quality of this kind of chicken, duck and geese will be better, and the nutrition is far better than that of farms."

"If you are buying poultry from a farm, I advise you not to eat too much or for too long."

"And it is worth mentioning that the warmth and coolness of chicken, duck, and goose meat can actually change according to different cooking methods, such as grilling, frying, and deep-frying, which are more popular now. Just warm."

"However, the normal methods of white cutting, steaming, and stewing will not change much in their taste."

"There are still many friends who are used to adding medicinal materials when making soup. It is best not to add medicinal materials according to your own preferences, but under the command of professionals."

"These meats are steamed, stewed, and stewed with medicinal materials. The deliciousness is likely to be affected by the nature and flavor of the medicinal materials."

Studio.

"Which of these three is the best?"

"Yeah, which one is better for normal consumption?"

"It must be chicken soup!"

"I feel that the duck soup mentioned by the anchor is also good, and it is relatively novel."

"Chicken soup is good! After all, it has been passed down for so many years."

"In ancient times, duck soup was served in many places, okay?"

Li Yuan: "This... there is really no way to compare."

"Three kinds of ingredients, each has its own characteristics, and the taste is also good. I suggest that you can choose one that suits your current physical condition for tonic, so that it is the best for your body."

While speaking, Li Yuan had already set up the fire.

All the ingredients on the side have been prepared by everyone, and Li Yuan is sitting on the small bench, and at this moment, he has already started to prepare for tonight's big meal - stewed goose in an iron pot.

Pour the oil into the pan, throw chopped green onion, thirteen spices, sliced ​​ginger, and sliced ​​garlic into the pan and sauté until fragrant.

Then pour the blanched goose into the pot.

The crackling sound instantly followed Li Yao's movements, and the oil splashed everywhere, scaring the neighbors who came to watch Li Yao's cooking back a few steps.

Many people have heard of Li Yuan's cooking skills.

It's just because there is no chance, so I just heard it.

But today I finally met Li Yuan cooking, which naturally attracted a lot of neighbors who came to watch. Of course, besides those who came to watch the fun, many of these people came for the purpose of stealing lessons from others. here.

But...how much they can steal is up to them.

Studio.

"The anchor is just cooking, why are there so many people watching?"

"No, there must be... a dozen people, right?"

"Haha, look, there's a ten-year-old child hidden there..."

"Little girl, don't worry. When you get married, you will have a lot of opportunities to cook. It's too early for you to learn."

"That's right, what you learn is your own."

"It's a pleasure to watch such a handsome person cook!"

"Come here, I didn't believe it was a country anchor before, come out and see, who can use such a big pot to cook such authentic Northeast cuisine?"

"Who said just now that there are many people watching the anchor? Obviously, there are more people watching the anchor cooking in the live broadcast room!"

"No, there are hundreds of thousands of them..."

Li Yuan: "The method of stewing big goose in an iron pot is actually not difficult. It mainly depends on the touch."

"The goose meat can't be fried too old, but it has to be tasty."

"The stewing time should not be too short, but if it is too long, it will easily lose the nutrition of the goose meat."

"Also, if the heat is too high, the soup in the big pot will be absorbed too quickly, so the stewed goose meat will not be tender, and the taste will be much worse."

(End of this chapter)