Chapter 549 Chrysanthemum Perch
Everyone was very curious about this dish, because when Su Yayan took out the pork loin at first, many viewers in the live broadcast room frowned subconsciously.
It is true that the smell of pork loin has an impact on most people. Even if the gluten inside is removed and the soup is stewed, the taste will not go away for a long time.
It will be seen that the dishes are cooked well. Although everyone is curious, they don't dare to try it lightly.
It wasn't until the first batch of curious people came out to share their aftertaste that people began to try it one after another.
[The smell of this pork loin anchor almost dissuaded me when I first took it out, but I didn’t expect it to be so tender and delicious after cooking, and the smell from before is gone! 】
[Really, really, I didn't dare to eat this food at first, I always felt that the smell was not very clean. I took a sip out of curiosity after seeing other people's comments, and fell in love with this taste a little bit. 】
[Sure enough, no matter what is in the hands of the anchor, it will change drastically. The fish is no longer fishy, and the lamb has no smell. Now this pork loin is also the same. It is delicious with crunchy and sweet cucumbers! 】
[Soft and crunchy, the taste is a bit strange, but it is really delicious. 】
【When you say that, I drool, I want to eat it too (﹃)】
Su Yayan glanced at the screen and saw that most people didn't dislike the taste of pork loin, so she felt relieved and turned to the next dish - chrysanthemum perch.
The so-called chrysanthemum perch is to cut the perch meat into chrysanthemum shape, marinate it with cooking wine, then wrap it with cornstarch, and fry it in a pan, it looks like blooming chrysanthemums from a distance.
When serving the dish, decorate the base with a few slices of cooked green vegetables. A dish is like a scene. Every time you see it, you can't help admiring the exquisite craftsmanship of the chef and the whimsy of the dishes.
"When making this dish, you can add a little lemon juice appropriately, which can remove the fishy smell and enhance the freshness, and have an appetizing effect. However, because it is fried food, it is best not to eat too much for audiences with foaming mouths."
[It's okay, it's okay, what you try in the live broadcast room will not affect reality. Thanks again to the big guys who invented the virtual simulator, so that I can taste all kinds of food without being afraid of being full! 】
【Ah, when you said that upstairs, my little resentment about not being able to eat the dishes cooked by the host in reality suddenly disappeared. 】
[Although this is reasonable, it is even more uncomfortable to find that my stomach is empty and still hungry after eating! Woohoo, the dishes made by the host always hook the gluttons in my stomach in all directions, even if it will make me more angry, I still want to eat, please draw me later! 】
Su Yayan looked at all kinds of complaints on the screen, the corners of her lips slightly raised, and said nothing.
Glancing at the few dishes on the table, I felt that there were still too few, so I added another braised spring bamboo shoots and mung bean lotus root.
Mung bean lotus root is actually the glutinous rice in rock sugar glutinous rice lotus root replaced by mung beans that reduce heat, cut into slices of lotus root, with small mung beans inlaid in the middle.
One bite, it has both the sweetness of rock sugar and the refreshing taste of mung beans. The crunchy texture of lotus root paired with glutinous mung beans is very popular among audiences who like sweet food.
After the live broadcast was over, Su Yayan called a few chefs to help bring some dishes and soup from the kitchen outside.
I didn't want to just walk out of the kitchen door, and met the family of three uninvited guests sitting face to face with Huo Chenhuan in the hall.