Lucky Cub Cub and his brother are in the control group

Chapter 240
Knead the dough and go into the kitchen to prepare the filling.

He first steamed part of the glutinous rice.

During the waiting period, Sang Lengzhou cleaned up all the remaining ingredients, washed them and cut them into fine cubes, and soaked a bowl of mushroom water.

The photographer brother just sat there, looking at his phone without doing anything, feeling a little awkward for no reason.

It's not that he's lazy and doesn't work.

It's because he really doesn't have anything to do in this episode, and he doesn't need to follow the filming, unless they need him when they go out.

But the program team had to stipulate that he had to wait beside the guests, and he would follow them when they went out, and he didn't care what he was doing if they didn't go out.

As long as you don't help the guests.

But sitting in front of the monitor that was broadcasting live and playing with his mobile phone, he always felt that something was wrong.

Not at all comfortable, as if being watched at all times.

But it is true.

【Ha ha ha ha!I feel that the photographer brother is embarrassed to use his toes to dig out 3 rooms and 1 living room. He has nothing to do, so he can only play with his mobile phone there. 】

【it does not matter!As long as it is someone else who is embarrassed, we are not embarrassed! 】

[My brother was so tired in the last issue of photography, and this issue finally let him rest for a while, isn't it also very good.The main thing is!In this issue, I can finally see the photographer's brother's face most of the time!In the last issue, I saw a profile from a distance, and this issue finally let me see it all, so handsome! 】

The photography brother is wearing a black T-shirt, and the head is wearing a black hat.

The brim of the hat was pressed down so low that his face was basically invisible from the direction of the monitor.

However, sometimes he can still see his face when he raises his head, but every time he lowers his head quickly, as if he is deliberately avoiding the camera.

But at first glance, he was tall and slender, not too strong, but not slender either, about as tall as Sang Lung Chau.

Just looking at the figure, the audience in the live broadcast room is already very satisfied.

Wait until the glutinous rice is steamed.

Sang Wanzhou cleaned the pot and began to prepare the stuffing.

Stir-fry the minced pork belly directly in a dry pan to get the fat, then add the diced sausage and fry until fragrant, then put the peeled corn, green beans and finely diced carrots and shiitake mushrooms.

Then put a spoonful of soy sauce.Stir fry evenly to give the ingredients a base flavor.

Then put in the steamed glutinous rice, light soy sauce, dark soy sauce, oyster sauce, five-spice powder, chicken essence, sugar and soaked mushroom water, and stir fry evenly to complete.

As soon as the kitchen door was opened, the aroma wafted out from inside.

Even the cameraman, who was still playing with his phone with his head down, couldn't help but look up and look in the direction of the kitchen.

Sang Wanzhou came out with a pot of fried stuffing, put the stuffing aside and cover it with plastic wrap to let it cool.

Take out the woken noodles, knead them into a long and thin strip, divide them in half, and then use a knife to divide them into small doughs that are much smaller than yesterday.

"Are you going to make dumpling wrappers?" The photographer glanced at him and asked.

"Ah."

Sang Wanzhou responded lightly, and continued to do what he was doing.

He took a small piece of dough, rolled it out with a rolling pin, and rolled it into a round and thin dumpling wrapper.

Then make a lace around the dumpling skin, put on gloves, dig out a spoonful of glutinous rice, knead it into a ball in the palm of your hand, put it into the dumpling skin, tighten it with the tiger's mouth, and knead it into a gourd shape.

A siu mai is pinched like this.

It is much easier to do than making buns.

Finally, a flame of self-confidence rekindled in Sang Wanzhou's heart.

He is still very talented at cooking.

(End of this chapter)