All Stars Are My Food Fans

Tens of millions of places, in Jiang Qiuqiu's live broadcast, that is, water drops into the sea, and it only takes a moment to disappear.

Just after the rush, someone immediately shared the taste of tofu on the barrage.

【This is too delicious! I find that Tweet is deceiving every time! Does this have no taste? Is this called indifference? ? I almost don't recognize these two adjectives! 】

[Yes, it's too strong, the entrance is soft, super tender, and has a faint fragrance. It is absolutely amazing to eat with chili oil! 】

[You group of sinners who grabbed it, grab it as soon as you grab it, and hurt us African chiefs on the barrage. 】

[What are you all concerned about, shouldn't you ask where to buy the tofu? I can cut tofu! 】

【! I can do it too! 】

So now is the chance to be a master chef!

[I said a three-second tweet, hurry up and tell us where you are buying tofu? I want a thousand copies of it! Eat enough! 】

No. Jiang Qiuqiu took out the fish from the incubator. The tofu is made from freshly bought soybeans from Taotao, and there is no finished product for sale.

【soy? ? ? 】

...

Some VIP people deliberately quit, took a picture of soybeans from Taotao Fresh, and then sent it to the live broadcast room.

【? ? ? 】

[From round beans to square tofu, is there a wormhole crossing in the middle? 】

[Okay, I can't do it anymore, my dream of becoming a chef has since been shattered! 】

What everyone said was so funny that Jiang Qiuqiu couldn't help laughing out loud, It doesn't matter if you don't grab it now, we will have fish head tofu soup later, tofu with soup is even better.

After speaking, Jiang Qiuqiu started the fire, and then started to burn the oil.

To make fish soup, if you want the soup to be bright and white, frying fish is the key.

The fish head was slid into the hot oil, and the meat made a sizzling sound when it came into contact with the oil. Soon, the skin of the fish began to turn slightly browned.

At this time, Jiang Qiuqiu also threw the remaining fish bones in, and the high temperature caused the molecules to move, and soon, the air was filled with the scent of fish.

Seeing that the heat was almost over, Jiang Qiuqiu threw some green onions and garlic into it. When the fresh aroma of the fish and the original flavor of the seasoning were almost dispersed, Jiang Qiuqiu poured a large pot of boiling water into it.

The moment the boiling water is flushed into the bottom of the pot, it turns from transparent to white.

We can add some dried chili peppers at this time. A handful of red chili peppers were sprinkled into the pot, which stood out in the white soup base, If you like spicy, you can add more, if you don't like it, add less, and you can't eat spicy. Fans can also simply not join.”

After the soup is ready, just put the lid on the pot.

Because the water that was added was originally boiled, it didn't take long for the pot to be covered, and small bubbles appeared inside. Jiang Qiuqiu opened the lid at this time and added the tofu in the pot.

Old tofu and stew are a perfect match.

Compared with soft tofu, it has many pores on it. It is soaked in the soup. The original flavor of the ingredients can easily penetrate the inside of it. After a little stew, the tofu can be dyed with the fresh fragrance of fish inside and outside.

The camera gave a close-up at this time. Inside the transparent glass lid, the fish and tofu were tossing together, and the small red pepper was boiled until soft and rotten, and a small piece of light red overflowed, but it was quickly hidden in a white.

The steam rises, the freshness of the fish, the sweetness of the tofu, and the spicy aroma brought by the pinch of millet are intertwined, which is especially attractive.

[Swallowing drooling drooling! 】

[It seems that the water is boiling and bubbling again, is it time to start the pot! 】