With millions of fans in the live broadcast circle, the actor begged me to cook

Chapter 115 Stewed Radish with Waxed Pork Ribs
The other crops haven't grown yet, so for today's lunch, there are only sweet potato leaves picked by Zuo Qiongqiong, and a few diced radish and small potatoes that don't count.

Of course, He Yunzhou couldn't let them eat so easily, and they still had to play games to win the ingredients.

Zuo Qiongqiong, a local, didn't need to participate in these, and came back directly with the ingredients.

He Yunzhou had instructed the staff not to take photos of Lu Qingze and the others, and they went straight to the kitchen as soon as they entered the door.

Because people from the program group came today, Zuo Qiongqiong also specially asked the person who delivered the food to deliver more, which now seems to be very prescient.

She is going to make steamed buns with sweet potato leaves first. This is similar to steamed buns, but it is very delicious.

First, simply cut the washed sweet potato leaves with a knife. You don’t need to chop too much, just use a few knives at will, and cut them into strips or blocks.

Put the sweet potato leaves into the mixing basin, add salt and thirteen spices to taste. Eating this kind of food is the natural taste of food. If too much seasoning is added, the original taste of the sweet potato leaves will be covered.

Add a small amount of cooking oil and stir to disperse.

You don’t need to add too much flour for the first time, just knead it with your hands, vigorously kneading out the juice of the sweet potato.

At this time, the surface of the sweet potato leaves will be covered with a layer of flour, and it will become sticky, so put the second flour in and continue kneading.

After kneading the sweet potato leaves this time, there are already signs of agglomeration, and then add the flour for the third time.

The method of adding noodles in batches can simply knead the sweet potato leaves and flour together without adding water, and it is more even.

If you find it troublesome, you can chop the sweet potato leaves directly, and then knead them into the already made dough.

It doesn't matter if the final dough is a little sticky, if it is too dry, it will not taste good after steaming.

With a little water on your hands, grab a lump of dough and arrange it into a dimple shape.

Because the dough has not been fermented, it will be more firm when made into buns. If you like dough, you can put yeast in it when kneading, ferment until it doubles in size, and then steam it into steamed buns.

But today Zuo Qiongqiong didn't have time to wait for the noodles to ferment, so it would be faster to make dead noodles.

After it is done, put it in the pot and steam it, and it will be cooked in about 25 minutes.

Zuo Qiongqiong made it in a big pot, with one layer on the top and one layer on the bottom. More than 60 of them can be steamed at one time. It happens that there are many people here today, so don’t worry about it being wasted.

[I'm going, I now believe that this is a real food blogger, and the steamed buns are too skilled, right? 】

【I really like steamed corn bread with sweet potato leaves. Now I can’t eat it when I go to school in other places.】

[Miss, hurry up and make a garlic juice, I like garlic juice the most! 】

[Chili sauce, you can't do without chili sauce. 】

[A few people outside are playing games and fooling around, but this side looks peaceful. 】

Zuo Qiongqiong prepared a few more dishes for dinner, and when she was having a headache and making some soup, there was a sound of trotting at the door.

"Zuo Qiongqiong, what do you think I won? Ribs!!!"

Lu Qingye entered the door with a set of ribs, the smirk on his face was undisguised, and was directly captured by the camera.

【Who is this?This is my cold brother? 】

[I don't have the face to look at it, I really don't have the face to look at it. 】

When he saw the videographer in the kitchen, Lu Qingye was also stunned, the expression on his face changed instantly, and he coughed: "I won this by playing a game just now, let's see how to do it."

At the same time, I gave the cameraman a hard look at the place where the camera couldn't shoot, and I still filmed while cooking. Are you just cutting the material like this?

"No need to help, it will be done soon, you can go to the living room."

Grandma Mei was still talking about Lu Qingye's return last night, so she must have a lot to say to him, so let's leave this time for their family.

The pork ribs that Lu Qingye brought back were cured pork ribs, and every family here would make them every Chinese New Year.

But Zuo Qiongqiong's house doesn't have any, and the one I bought outside last time tasted so-so, without any fragrance.

But the pork ribs in his hand now looked like He Yunzhou bought them from the villagers. They were very well preserved, and the color was oily.

Since you can't eat the radishes you grow yourself, let's eat the ones you bought.

As the saying goes, eating radish in winter and ginger in summer does not require a doctor to prescribe a prescription. That is to say, eating more ginger in summer and more radish in winter is good for your health.

Zuo Qiongqiong bought some when he was on the street before, and after making pickled peppers and radishes, there were still a few left over, which happened to be stewed for lunch today.

First of all, cut the ribs into pieces, put them in the pot and blanch them in water, skim off the foam after the water boils, and cook for a few minutes.

This step is mainly to remove the excess salt in the cured pork ribs. It will be too salty if eaten directly.

Remove the cooked ribs and wash them several times with hot hands to remove the grease and salt on the surface of the ribs.

After washing, put it directly into a larger casserole, add ginger slices, green onions, and a few peppercorns, and directly put hot water to boil.

After the water is boiled, turn to medium heat and simmer slowly. Take advantage of this time to process the radish.

Peel off the outer skin, cut into small pieces, put in the radish after the pork rib soup turns white, and simmer for another ten minutes.

Do not put salt, because the cured pork ribs are already salty enough.

Although there is no condiment, this soup is very delicious, and the radish has been full of the aroma of the ribs when it is stewed.

Soft rotten radish and salty pork ribs, the soup is milky white, it goes well with rice.

[Why do the ribs have to be washed so many times?It feels like a waste of water.]

[Didn't you say that this anchor is relatively poor?Why is the home decoration so good? 】

[Lu Qingye!I want to see Lu Qingye!Camera teacher, what are you doing? 】

[Others have one camera per person, why are she two? 】

[I hope you know that if the pork ribs are not washed well, they will be so salty that they cannot be eaten. 】

[It seems that you can't shoot in the room, and the camera doesn't dare to sweep in that direction. 】

Zuo Qiongqiong left a handful of the sweet potato sharps just now, waiting for the final stir-fry.

Heat the oil, put minced garlic and dried chili until fragrant, add the washed sweet potato leaves, stir-fry until soft, then add salt to taste.

This dish is very simple, no need to blanch, the tender sweet potato tips will not turn black when fried, and the green oil will make you appetizing.

After the last green vegetables are fried, the meal can be served. Zuo Qiongqiong looked at more than a dozen dishes and called for free labor.

"Lu Qingye! Eat! Mr. Lu! Eat!"

[It must be a good relationship if you call them directly by name, right? 】

【Ha ha ha ha!I saw Lu Qingye running over. 】

[It's enough to call Lu Qingye once, why are you still calling Mr. Lu, it's suddenly official? 】

Zuo Qiongqiong didn't know that his two shouts had caused a scene in the live broadcast room, but the table was full of people eating, and no one cared about what was going on in the live broadcast room.

In the end, the fans all guessed that Zuo Qiongqiong felt uncomfortable after calling Lu Qingye's name directly, and called Mr. Lu respectfully.

Zuo Qiongqiong: It’s easy, it’s easy to have such fans.

　Please comment~~~
　　
　
(End of this chapter)