God of Cookery Live Room

33 Shocking
The fire on the stove heated the iron pot very hot, and when a large spoonful of sesame oil was put into the pot, there were bursts of thick and light smoke from the pot immediately.

Gives off an alluring oily aroma.

Chen Er picked up the small plate in his hand, which contained shredded ginger, cinnamon, and fermented soybeans.

When the oil is hot, pour it all into the pot.

There was a sizzling sound in the pot, Chen Er quickly picked up the spatula, and quickly stir-fried in the pot. After a while, the aroma of stir-fried seasoning was released, which made people salivate.

The aroma was stir-fried, but Chen Er kept moving. With one free hand, he quickly picked up the roasted shrimp, fish, chicken, goose and other meats, and quickly poured them into the pot.

The "sizzling" sound in the pot became louder and duller.

He manipulated the spatula and deftly flipped the food in the pot, ensuring that every piece of meat could be intimately contacted with the sesame oil and seasoning in the pot, fully flavored.

"Because these meats are all roasted, when frying, pay attention to stir frying three times in the four directions of the southeast, northwest, respectively, not more and not less, so as to ensure that the meat slices are in contact with sesame oil and seasoning, and will not taste. Too heavy."

Then he picked up the steamed pork and mutton and poured it in.

"Pork and mutton are steamed. In order to ensure tenderness, you only need to quickly stir-fry three times to get a little taste."

The spatula in his hand quickly flipped back and forth in the pot three times, and then immediately picked up the rice cakes, dumplings, and bananas that were next to him and poured them into the pot together.

"These three are sweets. If you like the fried rice to be sweeter, you can fry it twice more. If you don't like the taste too sweet, you just need to break up the three side dishes and stir fry them twice. gone."

"The next thing to put is thinly sliced ​​chicken meat and steamed preserved vegetables."

While stirring the pot, he said, "Bottoms and preserved vegetables are pickled foods, and they have a unique flavor. In order to preserve this unique flavor, they should be added at the end."

With one free hand, he picked up the white rice that had already been served.

"The rice should be broken up with chopsticks when it is just out of the pot, so that it is easy to taste when frying the rice."

"The most important thing is that from the time the first ingredient is put into the pot, you can't let go of the spatula in your hand, and your spatula can't leave the pot."

"Before the fried rice comes out of the pan, you can't stop the stir-frying action in your hands. Because we need to ensure that the ingredients in the pan are not fried, and we also need all kinds of ingredients to blend directly with each other."

As soon as the ending sound fell, all the white rice in his hand fell into the pot with a clatter.

The rice is almost distinct, like snowflakes, falling into the pot one after another, covering the sound of "sizzling" in the pot at once.

Chen Er turned over the spatula in his hand, and quickly went up and down in the pot.

Stir-frying back and forth in the pot as fast as lightning, almost only took less than 1 minute, and it has been stir-fried dozens of times.

The white rice immediately turned golden, and the various side dishes were also tamed by constant stir-frying.

Wide and thin slices of meat, golden rice, pale yellow glutinous rice dumplings, brown-red glutinous rice cakes and preserved vegetables, side dishes and rice of various colors are perfectly integrated, both interdependent and unique.

Chen Er picked up the iron pot, but the fire on the stove was still on.

He tilted a corner of the pot, and the golden fried rice was poured into the large white porcelain plate like gold flakes.

Chen Er turned off the fire on the stove and put down the iron pot.

He took a deep breath, and then his eyes suddenly brightened.

“It smells so good!”

He came to the dining table with fried rice.

The camera zoomed in on the dining table, and a plate of golden fried rice with white smoke was constantly zooming in before the eyes of millions of people.

Everyone has seen the distinct golden rice, the grilled shrimp that is charred on the outside and tender on the inside, the grilled meat that is oily, evenly fat and thin, and the fresh preserved vegetables...

It's as if you can smell the wonderful aroma through the screen.

So everyone couldn't help doing the same action outside the screen.

Wrinkling his nose, facing the computer screen, sniffing, and then swallowing.

Chen Er picked up the spoon and scooped up a spoonful of fried rice.

There is a curly prawn in the middle of the golden fried rice, the cooked body is light red, and there are some faint golden burnt skins on the back.

"The aroma of fried rice is very strong, with a tangy meaty aroma, followed by a light sweet smell and the rice aroma of the rice itself."

He opened his mouth to eat the spoonful of fried rice.

An unspeakable sweet taste immediately swept his tongue.

The rice still maintains a distinct texture in the mouth, sweet and soft.

And that prawn didn't have the slightest fishy smell, but was stained with some rice and aroma, as well as the sweet and glutinous glutinous rice cakes and dumplings.

One bite, the first taste is sweetness, then a shallow layer of burnt skin, followed by the deliciousness and tenderness of the shrimp.

The fresh and smooth shrimp sticks to the tip of the tongue, like naughty fish balls, which are Q and tender.

Chen Er swallowed the fried rice in his mouth and let out a satisfied breath.

Then he scooped up a spoonful of fried rice and put it in front of the camera.

"Let me show you, the taste of this fried rice is really beyond my expectation."

"I have never eaten food that can combine such a sweet and glutinous taste with the aroma of meat."

Riding a snail to a well-off life: "Is it tolerable or unbearable! Get the fried rice away from me!"

Stewed Pork Vermicelli: "Sir, please respect yourself! I'm not such a casual person! I won't eat it!"

A tiger in my heart: "I really don't want to eat at all... I don't want to eat at all... I'm crazy..."

"Eat a catty and give anchor Chen Er 5 polar bears!"

"The doll presents host Chen Er with 5 polar bears!"

"Riding a snail to run to a well-off life and presenting anchor Chen Er with 19 polar bears!"

Chen Er chuckled, and ordered the camera to take a few more close-ups.

Then, under the watchful eyes of everyone, he happily ate a plate of fried rice.

"It's no exaggeration, I think all the fried rice I ate for decades was fart."

Chen Er leaned on the back of the chair contentedly.

"This oily rice ball has a very fragrant taste, a very fresh taste, and a very mellow aftertaste. It can be summed up in one word, wonderful!"

Pork stewed vermicelli: "Every time Chen Laoshi eats perfect food, he always shows this expression that he just finished making a big sword..."

Tea eggs invade the earth: "No wonder it's called Chen Laoshi..."

A tiger in his heart: "Hey, brother pork, please open the door and check the water meter..."

Watermelons are not east melons: "Brother Pork is not at home, he is going offline to become a big sword, please leave a message if you have anything..."

Eat a catty: "What delicious food will Chen Laoshi make tomorrow?"

Chen Er thought for a while, and was about to speak when the phone vibrated. When he opened it, it was a message from Zhao Qi.

"A media interview will be arranged tomorrow, please come to the company at nine o'clock in the morning."

So he stood up and said, "There will be media interviews tomorrow, and the food live broadcast will be the day after tomorrow."

"Let me tell you something, the next delicacy will definitely surprise everyone."

(End of this chapter)