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

Chapter 229 Warm Seafood Porridge (Add More)

Zuo Qiongqiong checked all the people around her again to make sure that she didn't know the woman who was tightly covered, and at the same time popularized safety knowledge for Zuo Fan.

When you meet someone you don't know, you must not go with them, and you must call for help in time.

By the way, Zuo Qiongqiong also checked the surveillance cameras near his home, and felt relieved after making sure that there was nothing suspicious.

Putting the bad things aside, Zuo Qiongqiong prepared some seafood to celebrate the little guy's return, and made a seafood porridge today.

The scallops are soaked for an afternoon in advance, and they are better cooked when they are cooked.

Simply process the fresh shrimp, remove the head and line, and for the convenience of eating, Zuo Qiongqiong also removed the shell of the shrimp.

Shrimp heads and shrimp meat are separated, and they will be used for a while.

Brush and slice the abalone, and grab it with salt and raw powder for a while, it will be cleaner.

The shredded ginger in seafood porridge can be described as the soul, so it should be cut finer.

Lu Qingze's appetite was relatively large, so Zuo Qiongqiong took out his big casserole, heated the oil after the water evaporated to dryness.

Put in the shrimp head, soaked scallops and shredded ginger, turn on medium and low heat, and fry the aroma of the ingredients.

After frying the aroma, add the rice soaked for a while, stir fry a few times, add water, turn to medium heat and cook slowly.

Zuo Qiongqiong prepared the ingredients of Mapo Tofu, minced pork, bean paste, and tofu made by himself.

Asking Lu Qingze to cut the tofu into small pieces, Zuo Qiongqiong couldn't help but sigh that the tofu he made was good, white and tender, it must be very delicious.

Cut chopped green onion and dried peppers and prepare a small sauce.

Two spoonfuls of light soy sauce, one spoonful of oyster sauce, half spoonful of dark soy sauce, half spoonful of sugar, half spoonful of starch and half bowl of water, just mix well.

The seasonings are all salty. If you are afraid that it is not salty, you can taste it later. If it is too salty, you can’t eat it.

"I'll do it." Lu Qingze said proactively.

He had seen Zuo Qiongqiong make this kind of dish prepared in advance, it was very simple, and he wanted to try it himself.

"Okay, you think of a pot of hot oil." Zuo Qiongqiong agreed, and raised the phone to record the other party.

It's not a live broadcast, and I don't plan to send it out, and Zuo Qiongqiong is not worried that the other party's face will be photographed.

After turning on the gas stove, Lu Qingze froze suddenly, picked up the oil bottle beside him, and was about to pour oil.

Zuo Qiongqiong almost exploded, but fortunately, the opponent's hand stopped in mid-air, turned her head and said, "We have to wait for the water in the pot to dry up, so that the pot won't fry."

The serious look of the other party with the red apron is hard to describe, but the face can still be punched.

The oil goes into the wok smoothly, "After the oil is heated, put the minced pork in, stir-fry to change the color, then add Chinese prickly ash, chili segments and bean paste to stir-fry red oil."

Giving instructions to the other party, Zuo Qiongqiong did not forget her seafood porridge.

The water in the casserole was already boiling. She lifted the lid of the pot through a rag and fished out the shrimp heads.

The aroma of the shrimp head has already melted into the rice soup, just take it out and throw it away at this time.

Stir to prevent the bottom from sticking to the pan.

Zuo Qiongqiong added a lot of water, just lift the lid of the pot and cook slowly. If the water is low, open the lid of the pot, or check it from time to time to prevent the rice soup inside from overflowing.

"Okay," Lu Qingze said suddenly, his lips turned pale from being pursed, "Then we are going to put the tofu in?"

"Yes, put it in and stir-fry carefully, don't make the tofu too broken, or it won't look good."

Zuo Qiongqiong leaned over and saw that the ingredients in the pot were all red, and looked very fragrant.

This is red oil fried with bean paste. It is not very spicy and can be eaten by adults and children.

After stir-frying for a few times, pour in the sauce just now, turn on a low heat to make the soup thick, sprinkle with chopped green onions and it will be out of the pot.

This is the second dish that Lu Qingze has officially learned. It is a level higher than the previous scrambled eggs with green peppers, at least it is a meat dish.

Boil the seafood porridge on medium heat for about 15 minutes, add a spoonful of sesame paste and a spoonful of winter vegetables.

This is the soul of seafood porridge. It can be regarded as a kind of pickled vegetable, but it is relatively salty.

The rice soup gradually becomes viscous, seasoned with salt, and the shrimp and abalone slices are put in at the end, and the shrimp will be cooked when it turns red.

When it comes out of the pan, you can add a drop of fish sauce to make it more delicious.

Without steaming the rice, Zuo Qiongqiong heated up a few steamed buns, fried vegetables, and marinated grilled chicken legs, and the meal was ready.

It's a cool autumn night, and after drinking this bowl of seafood porridge, my whole body will be warmed up immediately.

Zuo Qiongqiong first served a bowl for everyone. The orange shrimp oil was floating on the porridge, the rice grains were white, the shrimp meat was springy, and the abalone slices were crisp.

The dishes are not important anymore, this seafood porridge can be eaten in a casserole by itself.

"I usually like to drink some porridge. I haven't had this seafood porridge a few times. I didn't expect it to be so delicious!"

Mei Hongmin drank two bowls in one go, if not for other dishes, she even wanted to have another bowl.

I usually drink sweet porridge, but this seafood porridge is Zuo Qiongqiong's first time making it. Needless to say, the sweetness of fresh seafood is even more fragrant after adding sesame sauce.

Zuo Qiongqiong shared the chicken legs with several people, "The crabs in autumn are plump and delicious. Tomorrow we will cook some crabs. There is also a hot pot with porridge. You can also try it."

After autumn, Zuo Qiongqiong planted half of the field with buckwheat, and the other half with cold-resistant wheat and corn.

The temperature is low, weeds grow slowly, and there are few pests and diseases. People are free and want to think about something delicious every day.

The mapo tofu soup is sticky, and it is supposed to be best served with rice, but it is also good with steamed buns.

Dig a large spoonful of tofu with a spoon, roll the steamed bun in a circle, dip it in the soup, and send it to your mouth together with the tofu.

The slight numbness of pepper, the aroma of pork cubes, the tenderness of tofu, and the slight spiciness brought by bean paste are irresistible.

This dish of peppercorns is the soul, but Zuo Qiongqiong is worried that the taste is too strong and it will not be good to eat at night, so he plans to steam some more rice at noon tomorrow and have a strong version.

Xie Xinguo held a big steamed bun and ate it boldly: "The tofu made by Xiaozuo is really good, even better than the ones sold outside! It's so fragrant and numb, I can't stop it!"

"No matter how delicious it is, you can't eat too much, and you won't digest it at night. Lu Qingze made this dish, didn't you think of it?"

Zuo Qiongqiong took the initiative to say that although the ingredients were prepared by himself, the dishes were made by the other party, and he could not take the credit for it.

"He did it?"

Xie Xinguo didn't quite believe it, and after a while he said dryly, "That's what Xiao Zuo taught you well, otherwise how could he do this."

Lu Qingze nodded: "Well, Teacher Zuo taught well."
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Within two days, the sweet potato souvenirs mailed to the fans also arrived, and the fan base became active again, posting the things they received.

But the one that exploded the most was the one that He Yunzhou received. There were several large boxes, the tape was a little curled, and after opening, it was full of things.

He Yunzhou: "The things have been received, praise!" (It's just too little, it's gone after just one meal)'

(End of this chapter)