All Stars Are My Food Fans

After Jiang Qiuqiu finished speaking, he looked at the number of followers in the upper right corner of the screen, and sighed in his heart that young people are quick to act.

It has indeed reached 100 million attention, and indeed only 30 to 40 million people are active in the live broadcast room. According to the usual practice, the live broadcast will increase for a while, and finally there should be 60 to 70 million people in the live broadcast room.

Basically anyone can get it.

To celebrate the number of followers in the live broadcast room exceeding 100 million, today we will prepare 30 Braised Pork Rice!

To make braised pork rice, we need to use our old friend, Gugu Beast Meat. She grabbed a long piece of pork belly.

Choose meat that is fat and thin, so that the braised pork will not dry out, and it will have a fragrant feeling in the mouth.

To make meat, cut the meat first.

Sushou picked up the big kitchen knife, and the sharp blades staggered on the meat. Soon, a long strip of pork belly was processed by Jiang Qiuqiu into slender strips as wide as a pinky finger, and evenly placed on the cutting board.

Because today's serving is for 30 people, and it is a reward dish for 100 million fans, Jiang Qiuqiu didn't plan to pick the quantity, so he prepared some more pork belly.

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

The sliced ​​meat strips are nearly filled with six or seven full plates.

Jiang Qiuqiu's habit of cooking is to prepare all the side dishes before starting the fire. Today, what I'm going to do is a kind of main food set meal. It is eaten with rice. Meat alone is too monotonous. Let's add some green leafy vegetables.

The vegetable she chose was a tender green, long-stemmed cabbage with green leaves 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 braised pork.

Green leafy vegetables can be blanched in water. When they are ready, set aside, pour out the water in the pot, and set up a fire. The high temperature evaporates the water vapor in the pot.

A thin layer of oil is poured in at this moment, and the gas in the pan quickly boils the oil, Probably at this time we can pour the meat down.

Pork belly itself is rich in oil. After being refined at high temperature, the oil of the meat itself is slowly separated out. The high temperature makes the meat quickly emit a charming fragrance.

Especially the pork belly, after stirring, it will become slightly transparent, like white jade under the grease.

When the meat turns a bright white color, we serve it out.

Braised pork rice, the key point is the braised pork. The color of the marinated meat is sauce-colored, and the juice is thick but not greasy. To do this, we have to use good seasonings.

Kitchen utensils are circulating in Jiang Qiuqiu's hands, and she is handy with everything here.

From a new wok, the spices, garlic and shallots were fried to dry and yellow in the hot oil, and part of the essence had already entered the oil under the high temperature roasting.

The original ordinary oil was dyed with the smell of spices. At this time, the pork was put into the pot again.

The meat is already cooked at this time, so there is no need to fry it too much. As long as the meat returns to heat and has a slight browning feeling, we will add a scoop of water.

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

Today's meal was done smoothly, the lid of the pot was closed, and it was over. Jiang Qiuqiu looked at the screen and found that there seemed to be fewer barrages today than before.

She said casually, Everyone seems to be a lot quieter today.

Across the screen, she didn't know—