I'm taking the big guy along the emotional line

Chapter 201 Supermodel's Road to Food and Broadcasting (20)

After she finished speaking, her eyes returned to Bai Yuncheng's body. The direct and numb eyes made Mu Qianyu feel irritated, but Bai Yuncheng glanced at her and said coldly: "We men like to call this kind of... , maybe girls will call this... green tea, right?"

puff!
Shangguan Yuqi squirted out all the Coke he had just drank into his mouth, this Bai Yuncheng is too good at teasing people, and it makes people feel good.

Because of this sentence, there were barrages in the live broadcast room, saying that Bai Yuncheng was a typical watch expert.

And Bai Yuncheng's speech has never been that kind of oblique, if he doesn't like you, he just doesn't like you, and he has never been polite to you.

At this time, Ruth also understood Bai Yuncheng's meaning, she smiled awkwardly, turned around and went back to the living room sullenly.

But there is still no intention of leaving, it seems like they are going to die with them.

Mu Qianyu was carrying another Bai Yuncheng before he could get the fish. Originally, Bai Yuncheng said that he helped remove the scales of the fish, but Mu Qianyu brought it out in one go, and then put it under the feet of the leisurely Ruth. If this guy doesn't want to leave, then work.

Dressed like this also looks like a fisherman!
She pointed to the fish and said, "Exquisite supermodel lady, please help me remove the scales of the fish, you are dressed like a fisherman!"

"What did you say!"

Ruth stood up excitedly. Hers was designed by a senior fashion designer in Paris. Why did Mu Qianyu say that she was a fisherman?
When she was aggrieved, Mu Qianyu walked over holding the mobile phone that was being broadcast live.

Looking at her provocatively, she gritted her teeth but dared not say a single serious word.

Facing the camera with a smiling face, he took a knife and enthusiastically began to scrape the scales of the fish, looking quite happy.

Mu Qianyu left contentedly, and when she returned to the kitchen, she picked up the chicken feet and smelled that they were indeed very fresh chicken feet. It's not bad to make Cantonese tiger skin chicken feet.

First, scald the chicken feet with hot water to remove all the blood inside, then put the chicken feet aside to dry the water.

After the water is completely clean, heat up the pan, put oil in and fry the chicken feet until the skin of the chicken feet rises slightly, then you can take out the chicken feet, and then put the chicken feet in ice cubes Leave it for ten minutes.

This step is mainly to make a layer of tiger skin lines on the chicken feet, and it is convenient to separate the flesh and bones with one bite when eating.

Then use light soy sauce, oyster sauce, fish sauce, dark soy sauce, rock sugar, and prepare the sauce, and spread it evenly after the chicken feet are iced.

Put it in a steamer to steam...

While steaming, Ruth brought in the prepared fish, and Mu Qianyu began to prepare crucian carp soup.

First, evenly coat two crucian carp with a thin layer of raw flour, put it into the oil pan and fry it. When both sides are golden and crispy on the outside, take the fish out of the pan and let it sit for a while.

At this time, set up another oil pan, put onion, ginger and garlic and stir-fry until the aroma is released, then add water and put the fish in it.

When the water in the pot starts to bubble slightly, put a small spoonful of white vinegar to make the crucian carp soup more white.

The aroma of the fish is rich and delicious, and the aroma of the chicken feet repeatedly stimulated in the steamer is tightly wrapped in the narrow air, colliding fiercely with the aroma of the fish, and in the end, the winner is independent and beautiful .

The white soup bottom was steaming, and the old tofu cut by Mu Qianyu was gently put down along the edge of the pot. At that moment, the tofu was driven up and down by the air bubbles. Come on, this pot of crucian carp soup is really a great tonic.

(End of this chapter)