The live broadcast life of Lao Linzi in Northeast China

Chapter 590 The picture is fresh, clean and delicious (subscribe)

"No, I wanted to buy some mugwort today, but now I'll save money."

"This Artemisia, do they all look so similar? But I really don't see any difference?"

"There is still a difference, but it's not so obvious. As long as you don't put them together, people who are not experts can't see it at all."

"So, this is the so-called insider looking at the doorway, and the layman watching the excitement?"

"Is ragweed just one of the fake mugworts? Are there many other fake mugworts?"

Li Yuan nodded.

"There are actually not many fake mugworts on the market. In addition to wild mugwort and ragweed, there are also artemisia annua, white wormwood, wild chrysanthemum, and a plant called mugwort, which looks very similar to mugwort. .”

"However, although it has a lot of similarities with mugwort, there are still ways to distinguish it."

"Like wild chrysanthemum, the plants are generally very low. Although the leaves are very similar to wormwood, the biggest difference is that the leaves of wormwood are green on the front and whitish on the back, with off-white short hairs on them. , the leaves of the whole plant are alternate."

"Wild chrysanthemums are green on the front and back, which is easy to distinguish, and generally not confused, it is easy to distinguish."

Studio.

"Then when you pick mugwort, you just need to look at the back, right?"

"Yes, yes, the real mugwort is indeed on the white back!"

"It's not hard to tell!"

"What do you know? What the anchor just said is the difference between wild chrysanthemum and mugwort. If you understand, you will know that the back of the leaves of Artemisia argyi is also white, okay?"

"I rely on... this is too difficult..."

Li Yuan: "Although the leaves of mugwort are a way to distinguish, because the front and back of its leaves are two colors. However... Artemisia annua also has the same characteristics, the front is green, and the back is white."

"Not only that, Artemisia annua even tastes very similar to wormwood, but Artemisia annua plants are obviously short and like to grow close to the ground."

"Moreover, there are certain differences in the shape of the plants, and the biggest gap is the leaf stems of wormwood, which are what we call stalks."

"The stalks of mugwort have a prismatic shape, while the stems of other wormwood species that are very similar to wormwood are mostly round. This is also the easiest way to distinguish wormwood."

"There is also the smell of mugwort. It smells very fresh, and the smell is a bit similar to the mosquito coils used at home."

"On the contrary, other plants, such as ragweed, have a fishy smell, which makes people feel very uncomfortable after smelling it."

"However, the smell of Artemisia annua is quite pleasant, but it is a faint grassy smell."

"The leaves of Artemisia annua are quite different from those of wormwood. The leaves of Artemisia annua are thinner and more scattered, while the leaves of wormwood are obviously larger and denser."

"Moreover, most of the stems and roots of Artemisia annua are reddish and purple in color, while the whole plant of Artemisia annua is green, and its stems are much thicker than Artemisia annua."

Studio.

"It feels so complicated..."

"Stop talking, can't I buy it?"

"I didn't know before that there are even fake mugwort."

"No, I have given up the idea of ​​buying mugwort after being told by the anchor."

"Actually, it's okay? The Li family members have told us so much knowledge about how to tell the difference, so they should be able to tell the difference."

"The anchor is the anchor, we are us, don't compare the anchor with us, we are not worthy..."

Li Yuan smiled and said: "Well, don't worry, everyone. I will go up the mountain to pick mugwort tomorrow morning. If you are interested, you can come to my live broadcast room early. I can tell you the difference between them in detail. .”

As soon as Li Yuan said this, the live broadcast room burst into cheers.

'Baili' sent out a 【Rocket】: "The Li family is too fond of fans, isn't he?"

'Psycho' sent [Bi Xin]: "Great! You are so handsome, anchor!"

"The anchor is really nice!"

"It's such a good relationship, I won't admit it when I see Aihao again in the future!"

"What time is it tomorrow? I'll definitely come over on time!"

Li Yuan thought about it. "The weather is good now. Basically, it's already dawn at four o'clock in the morning, so... the broadcast will start on time at four o'clock."

……

Inside the courtyard.

The noon of the summer solstice should be the hottest time.

But in Li Yuan's small courtyard, it can be said to be very comfortable at this time.

On the table in the gazebo, there are just the materials for making zongzi later.A gust of wind blew past, rustling the grape leaves coiled on the vines.

Under the shade of the gazebo, the two little ones, Briquette and Nut, lay casually at Li Yuan's feet, breathing evenly, and sleeping soundly.

Li Yuan moved all the things into the gazebo, and then covered it with gauze.

After trimming the last washed zongzi leaves, Li Yuan got up and planned to go to the kitchen to cook these zongzi leaves.

Although the dumplings for the Dragon Boat Festival are more delicious if you make them yourself, the process of making dumplings is actually quite cumbersome.In addition to buying glutinous rice and soaking hair in advance, this kind of zongzi leaves also need to be processed to make the taste of zongzi more fragrant.

And what Li Yuan is doing now is these things.

Studio.

"It's too troublesome."

"No, it's been more than half an hour just watching the anchor cleaning and pruning these zong leaves."

"Do you have to cook it in advance? Isn't this zongzi leaf cooked sooner or later?"

"I'm also wondering, can this thing be cooked without cooking?"

"When my grandma makes zongzi every year, she seems to cook it in advance like this. It seems that the zongzi cooked in this way tastes better..."

Li Yuan held a stack of zong leaves in his hand and put them into the boiling cauldron.

Added another fire to the forehead stove pit, and then scooped two spoonfuls of salt before closing the lid.

Li Yuan: "The purpose of making zongzi by yourself is to make it fresh, clean and delicious, so of course, there must be one step that should be done."

"Especially the zongzi leaves, whether the fragrance of the zongzi can be strong or not depends entirely on it, so naturally we have to take care of it."

Studio.

"Young Master Li is right. If you're afraid of trouble, what are you doing yourself? Why don't you just buy ready-made ones?"

"That's right, do you do it yourself just to make it clean and hygienic!"

"I understand it's clean and hygienic, but why cook it? Cook it in advance, won't the smell go away?"

"Yes, yes, I saw the anchor put salt into the pot just now. What is it doing? Aren't the zongzi in Northeast China sweet?"

Li Yuan: "The processing of the zong leaves is not just as simple as the cleaning you see. The authentic zong leaves must be boiled in advance."

"This kind of fresh zong leaves that have just been bought or just picked are relatively dirty. Even after washing each one, there will still be invisible bacteria."

(End of this chapter)