All Stars Are My Food Fans

  Chapter 15 New Fans

  "Before braising, let's blanch the meat first."

  After the meat walked around in the pot, there was a lot of blood foam in the water. Jiang Qiuqiu moved his shovel a little, "When the blood foam has precipitated, we will take the meat out for use."

  The pork belly at this time actually has some meaty aroma.

  The description of the language is pale, and the slight smell of meat reveals the low ratio sensor to the newcomer’s terminal, and the magical barrage suddenly increases.

  These are all verified by reading Detective Zhuo’s post yesterday and climbing to Jiang Qiuqiu to see if this little princess was really picked up by the military or a master of culinary skills.

  I came in on the first day of the first year, and I only felt that the sound was really good, and the cooking seemed to be a bit tricky, but I kept a wait-and-see attitude.

  Until the scent of gourd meat comes—

  This wave of talents is boiling.

  # smells really good! #

  #I feel different from other anchors! #

  # I thought that gugu meat can’t be eaten, and the anchor can handle it! #

  #What are the steps for this braised sauce, can I eat it now? #

Jiang Qiuqiu had just drained the water from the pork belly and was processing the spices. When she raised her eyes, she saw this pile of comments. She made an embarrassing expression on her face, "Is there any smell after blanching the water?" She lowered her head and sniffed. Slightly minced meaty fragrance.

  She can only sigh, "Everyone has a really good sense of smell."

  “In fact, the simmered meat is delicious, whether it’s a steak, braised, stewed, or steamed, each has its own unique flavor.”

  "The braising step will be a bit long. It's just starting now. You can wait patiently for a while. Today I have done more and I will open more places for tasting."

  After finishing speaking, she started the pot to burn the oil. The shovel had already made two circles on the side of the pot, and the oil was evenly spread on the bottom of the pot.

  The fans on the barrage were directly shocked.

  #What, is this scent just the first taste? #

  #This dish has not yet started! ? #

  # It smells so good at first? #

  #Anchor won’t be talking big...#

  At first, watching everyone shocked and never seen Yazi, Terry was happy, but seeing someone question Jiang Qiuqiu, he quickly put on his own account and began to refute.

  #Terry is a wolf: Tweet never speaks big words, you are the first to watch the live broadcast, and this little fragrance is nothing at all. #

  #Terry is a wolf: Also, talking about fragrance is too polished! You won’t know what delicious food is until you grab a place for tasting! #他 The appearance of me as the spokesperson in the live broadcast made Jiang Qiuqiu laugh.

   "Thank you Terry for being a wolf for supporting me. I found that everyone is very talkative. Every time I read the appraisal and evaluation, I am very happy."

  #Terry is a wolf:! That is, I'm the most loyal fan of tweeted, so can you open a back door for me when I grab the spot today! #

  "The quota is controlled by the background, I cannot change the parameters."

  #Terry is a wolf: Sigh. #

  "Okay, our ingredients have been fry and smelled while we talked. At this time, put the drained pork belly into the pot—"

  The meat and the **** and garlic clash in the frying pan. Soon, a stronger smell of meat came to the nose, domineeringly occupying the nasal cavity of the little interstellar fans!

  They believe it, the meaty fragrance just now is really rare!

  #It's fragrant! #

  # looks so delicious! #

Before I said a few words, I saw Jiang Qiuqiu's hands slightly raised, and bowls of seasonings were poured into the pot by her.

She poured in and introduced: "First put in the wine that can remove the fishy smell. During the process of frying, we can add some honey from the stinging bee. Here we can add more if we like sweet, and we can add less if we don’t like it. Finally, we can add some Black fungus, so that the meat will be beautifully red in sauce during the braising process."

  (End of this chapter)