Chapter 143

"Then we'll make the first soup, Poria cocos and pigeon casserole. What we need is this, Poria cocos. "

Su Yayan took out a small dish of square white pieces: "Poria cocos is good for removing dampness, calming the nerves and tonifying the Yang. Stewing it with pigeons has certain effects on body deficiency, edema and nephritis. Moreover, it's very simple to do. First, pour the pigeon water, filter the blood water, and then put pigeon seeds, Poria cocos, onion and ginger together. First, boil the water, Turn the heat down and simmer slowly. "

Su Yayan took out another casserole and said, "the second soup is Tricholoma matsutake, pigeon eggs and sea cucumber soup. Matsutake, sea cucumber may be relatively few people have seen, but most people should have heard. Focus on this Cordyceps flower. "

Su Yayan put the Cordyceps flower on the plate close to the camera and said, "it's a kind of fungus. It looks different from ordinary fungi. The stew is delicious, and it's tough and chewy. However, it should be noted that after the soup is cooked, most of the nutrition of Cordyceps flower has actually flowed into the soup. Audience friends who don't like the taste of Cordyceps flower can not eat Cordyceps flower, but they can't help drinking soup. "

"Matsutake, too. Considering the length of the live broadcast, I've soaked it before. It's almost full. The water that soaks Tricholoma matsutake can't be poured out. It's directly used to make the soup bottom, otherwise the fresh Tricholoma matsutake will lose most of its flavor. "

Su Yayan said, put the soaked Tricholoma matsutake and the shelled pigeon egg together with the soup into the pot. After boiling, change the low heat to slow pot. Then boil the sea cucumber and Cordyceps flower in a pot of boiling water quickly, and take out the spare.

After finishing these, Su Yayan began to make the third medicated diet - Qishao live fish.

Ningqi Ruigang acupuncture, pigeon eggs, fish and other high protein things can eat more.

Su Yayan has already dealt with the fish in advance. He only carved a cross knife on both sides of the fish to make it tasty when frying, and then sliced it.

Then set up a pan to fry the fish first. When the fish is golden, remove it. Then add oil to fry the brown sugar until it turns red. Add clear soup to fry the fish, dangshen slices and Huangqi slices together until they taste good.

After that, add some bamboo shoots, mushrooms and other ingredients properly, and drizzle with hot lard.

Stir fry is not like stew, stew is a pile of things put in, small fire slow stew, stew things will gradually come out of taste, stir fry is the next pot hot oil roll, taste immediately ran out.

When Su Yayan cooked this dish, people began to howl from frying fish. At the last moment when the hot oil poured down, the smell of the food was even more like the sea waves, which forced many people's saliva out of the whole studio.

Don't you want flowers? Give it to you, give it to you, and give it to you. Please let me have a bite of this fish!]

[Tongqiu, the fish is burnt out and tender in the inside, which makes it very appetizing. It's not like my own fried one. It's really burnt. It's a piece of black paint. By the way, it burns the pot!]

[+ 1, it seems that it's very easy to watch the anchor do it. When I do it, I will hate how stupid my hand is. It's really hard for me.]

[you still have time to discuss it here. I've tried several mouthfuls. It's delicious!]

After a few minutes, the message on the screen suddenly dropped a lot, but the sound of the reward was ringing all the time. It can be seen that these people are still satisfied with the taste of the fish.