The live broadcast life of Lao Linzi in Northeast China

Chapter 93 Yellow Rice Balls

But in fact, this is also natural. Not to mention other places, even the Northeast has already planted rice, so the sticky rice has become more and more.

Nowadays, most of the sticky bean buns sold in the city are made of sticky sorghum rice noodles, and there are also sticky rice noodles.But no matter what kind of noodles it is, the feeling of the past is gone after eating, even if the taste is much better.

However, a few days ago, Li Yuan just walked to the market by chance, and when he saw the plain attire of the sisters-in-law from the countryside, and their loud hawking, he would think of his mother busy steaming sticky bean buns in the countryside .

Just like at this time, even if you haven't started eating, just looking at the figure turning around in front of you, you feel that the taste of the year is already strong.

A big pot of bean buns, seven or eight people chatting and laughing, but it took only three hours to make them all.

However, dry food such as soybean buns cannot be made in one pot. After wrapping almost a steamer's worth, Li Yuan volunteered to make a pot of steaming first.

Li Yuan got off the kang, washed his hands, and then prepared to put the sticky rice balls on the pot to steam.

When it comes to this size of yellow rice dumpling, it is actually a bit particular, and the first thing to pay attention to is to put the persimmon leaves that are prepared in autumn under the sticky bean buns.

Adding persimmon leaves is not only to prevent the steamed soybean buns from sticking to the curtain, but also for the taste.

So even people who don’t have perilla leaves will use cabbage leaves or corn husks prepared in autumn to put them underneath to prevent sticking to the pan.

Naturally, Li Yuan's grandmother had already prepared Su Ziye as a backup, which saved a lot of time for cleaning.

Li Yuan put the sticky bean buns on the prepared perilla leaves one by one, and each yellow rice ball was tightly packed together, forming a ball.

Many people in the live broadcast room saw Li Yuan's arrangement so densely, and they all started to worry about Li Yuan.

"Anchor, isn't it too crowded for you?"

"That's right, although I said I was in a hurry to get out of the pot, but if you put so many together, wouldn't it stick when you get out of the pot?"

"Anchor, you should do it again, this arrangement is too dense..."

Many people in the live broadcast room tried to dissuade him.

Seeing everyone's comments, Li Yuan couldn't help explaining with a smile: "You may not know that when the yellow rice balls are steamed, they must be placed densely like mine."

"Didn't I say before that yellow rice balls are also called sticky rice balls? It's because the yellow rice noodles on the outside of the yellow rice balls will become sticky and soft after they are cooked."

"In this way, only by squeezing it densely can we ensure that the yellow rice balls can maintain their shape after they are cooked, otherwise they will collapse together."

Studio.

"It turned out to be like this... I thought the host was doing it to save time."

"Me too, it turned out to be a misunderstanding."

"The anchor knows a lot, I didn't expect it."

Li Yuan said with a smile: "Actually, it's nothing. It's all the experience that the elders have summed up over the years. I just moved here."

"I just like the host's modest and not arrogant attitude."

"The anchor is humble? Then you haven't seen the anchor calling himself a 'God of Cooking'."

"That's right. Back then, the anchor was 'the dream of [-] million girls'. He was modest? Pull it down!"

"Wait a minute, can someone explain to me, what the hell is this '[-] million girls' dream'? Why don't I know?"

"It will take a long time to answer this question, wait for me to have a cup of tea and talk to you slowly..."

Li Yuan poured the water in the bucket into the pot, then ignited the stove, Li Yuan covered the pot, and then began to add firewood.In just a few minutes, the fire in the stove pit had already started to blaze.

It wasn't until this moment that Li Yuan opened the lid and put the sticky rice balls that had been made before into the pot.

"Why didn't the host just put it in the pot?"

"I'm also a little curious, why didn't you put it in at the very beginning, wouldn't the anchor forget it?"

Li Yuan: "The sticky rice balls must be steamed in a pot after the water is boiled, because such a high temperature can quickly set the shape and is not easy to collapse."

"And the time for steaming the sticky rice balls should not be too long. It takes about 20 minutes to cook, and then simmer for 5 minutes on low heat before taking out the pot. This can prevent it from shrinking when it is cold."

Studio.

"So that's the case, I've learned a lot."

"I know, I know, the anchor is really knowledgeable!"

Li Yuan sat on the ponytail and looked at the fire in the pot. After less than half an hour, Li Yuan lifted the lid of the pot. Sure enough, the creamy yellow rice ball was covered with a The thin, crystal-clear skin looks somewhat similar to bean skin.

Li Yuan picked up a yellow rice ball from the side with his chopsticks and put it in a bowl, then scooped a spoonful of soft white sugar from the seasoning box on the side, dipped some white sugar while it was hot, let it cool down a bit, and tasted it .

"Everyone remember, when eating yellow rice balls, it must be served with white sugar, so that the taste is the best."

After Li Yuan finished speaking, he put the yellow rice dumpling into his mouth.

To take a bite, the rich and soft red bean filling, coupled with the sweet smell of the yellow rice, instantly spread in the mouth.

Although the yellow rice balls felt soft and sticky to the teeth after one bite, they were very chewy, and when paired with soft white sugar, they felt more mellow.

Li Yuan nodded, and said with a smile on the corner of his mouth, "That's right, that's the taste."

Li Yuan couldn't remember how many years he hadn't eaten such delicious glutinous rice balls. Anyway, when he tasted this glutinous rice balls today, he felt very kind.

Most importantly... the taste is as good as ever.

"Xiaoyuan? Is the yellow rice ball out of the pot?"

Inside the house, the old lady smelled the fragrance and immediately asked Li Yuan loudly.

Li Yuan: "Well, it's done!"

While Li Yuan was speaking, he took out a thin golden piece of wood from the bowl and chopsticks stand at the side, and took out a small bowl filled with cold water.

I saw Li Yuan dipped some water on a thin piece of wood in his hand, and then slid across the gap between the yellow rice balls little by little.

And a miraculous thing happened, the yellow rice balls that were still sticky just now were separated from each other obediently under the water-soaked wood chips in Li Yuan's hands.

Li Yuan first cut up several portions of yellow rice balls, put them in bowls, put sugar on the side, and sent them to the house.

"Grandma, aunt, you have a try."

The people who came to help were not polite, they put down their work and took a few pieces to taste.

The aunt took a bite, and said a little strangely: "This yellow rice dumpling... seems to taste a little different from the previous one."

When the old lady heard this, she looked a little puzzled: "It's different? Is it? I'll try it."

(End of this chapter)