All Stars Are My Food Fans

  Chapter 88 Braised Pork Rice (Part 1)

  After Jiang Qiuqiu said the entry words, he looked at the number of followers in the upper right corner of the screen, and exclaimed that young people’s ability to act is fast.

   did reach 100 million followers, and indeed only 30 to 40 million people were active in the live broadcast room. As usual, the live broadcast will increase for a while during a period of time. In the end, there should be 60 to 70 million people in the live broadcast room.

  Basically everyone can grab it.

   "To celebrate the number of followers in the live broadcast room exceeded 100 million, today we will prepare 30 servings of braised pork rice!"

  "To make braised pork rice, we need to use our old friend, Gugu beast meat." She grabbed a long strip of pork belly. This piece of meat was very good, fat and thin, and very beautiful in color.

  "Choose fat and lean meat, so that the stewed meat will not dry, and it will have a fragrant taste in the mouth."

  To make meat, cut the meat first.

  Pick up the big kitchen knife in his hand, the sharp blades staggered on the meat. Soon, a long strip of pork belly was processed by Jiang Qiuqiu into a slender strip of little finger-wide, and evenly placed on the cutting board.

  Because today’s dish was made for 30 people, which is a reward for 100 million fans, Jiang Qiuqiu did not plan to pick up the ‘quantity’, so he prepared more pork belly.

  Yes, it took more than ten minutes to cut the meat.

  The cut small meat strips were close to six or seven full plates.

  Jiang Qiuqiu’s habit of cooking is to prepare all the side dishes before starting the fire. “What I’m going to do today is a kind of staple meal. It is eaten with rice. The meat is too monotonous. Let’s add some green leafy vegetables.”

  The vegetable she chose is a long cabbage with tender green, green leaves and long stems, and a slightly sweet taste after blanching. The taste of this dish is not heavy, fresh and refreshing, and it goes well with the slightly oily stewed pork.

  Green leafy vegetables can be blanched in water. When they are ready, let them stand aside, pour out the water in the pot, start a big fire, and the high temperature will evaporate the water vapor in the pot.

   Pour a thin layer of oil at this moment, and the gas in the pot quickly makes the oil boil, "About this time we can pour the meat down."

  Pork belly itself is rich in fats. After high temperature refining, the oil of the meat itself will gradually precipitate out. The high temperature makes the meat quickly exude a charming fragrance.

  Especially pork belly, after being cooked, it will become slightly transparent, like white jade under the oil.

  "When the meat becomes a bright white color, we will serve it out."

  “The main point of the stewed pork rice is the stewed pork. The color of the stewed pork is sauce-colored, and the juice is thick but not greasy. To do this, we have to use good seasonings.”

  The kitchen utensils are circulating in Jiang Qiuqiu's hands, and she is very comfortable with everything here.

  Starting from a new pot, hot oil with spices, garlic and shallots are fried to dryness and yellow, and part of the essence has entered the oil under the high temperature.

  Originally ordinary oil is stained with the smell of spices, at this time, put the pork into the pot.

  "At this time, the meat is already cooked. There is no need to fry it too much. As long as the meat is reheated and it has a slight brown feeling, we will add a scoop of water."

  The braised pork has been submerged in the water. Add a few pieces of rock sugar, rice wine, seasoning powder and toned soy sauce in the water, then directly cover the pot, turn it to a low heat and simmer for 20 minutes.

  Today’s meal was done very smoothly. The lid of the pot was closed and it came to an end. Jiang Qiuqiu looked at the screen and found that today’s barrage seems to be less than before.

  She just said casually, "Everyone seems to be much quieter today."

  Across the screen, she didn’t know--

  (End of this chapter)