Although there are not many people, it is a good start.

Su Yayan was shocked and began to patiently answer questions for the audience in the studio: "hawthorn is the bowl of red fruit in my hand. It is not only a kind of fruit, but also a kind of traditional Chinese medicine. Fresh Hawthorn can be directly taken raw, after drying can be used as medicine, to appetizer digestion has a wonderful effect

As soon as Su Yayan finished, several questions appeared on the screen.

Is it true or false? What's the fruit and what's the medicine? Is the anchor bragging

[I'm not sure. In recent years, the output of being an anchor depends entirely on roaring, and the skills rely entirely on blowing. Few of them are really talented and learned, so they have been withdrawn.]

Huo Chenhuan narrowed his eyes and looked at the barrage passing by the live broadcast room. His face was a little black, and Yu Ziyan was frightened.

"A horse's hoof is not a horse's hoof, but a bowl of white fruit. It's called horseshoe because of the dialect of ancient earth. This kind of fruit tastes crisp and sweet, and has the function of appetizing and digesting

Su Yayan ignored the questions on the screen. As he spoke, he poured hawthorn and horseshoe into the pot, boiled them over high heat, then turned to low heat to cook them slowly. Then he started another pot to fry fish.

"Fry the fish before cooking, so that the fish will not scatter and taste better when stewing. But you don't have to fry it for too long. You can fry the upper and lower sides until they are golden

Since Su Yayan began to fry fish, the doubts in the live broadcast room suddenly dropped a lot, and even a group of new audiences poured in.

After all, this fried fish is also a technical work. It's easy to burn if you're not careful. However, Su Yayan's fried fish is golden at least when it comes out of the pot, so it seems to have a good appetite.

[the technology of the anchor seems to be pretty good. But does anchor fry fish without ginger? I see duckweed next door is big. It seems that shredded ginger will be put in every live fish production

When Su Yayan saw this comment, he was stunned. Isn't this duckweed Wen Jingping's ID on the live platform?

"Putting shredded ginger can really get rid of the fishiness, but the Hawthorn in my pot can also get rid of the fishiness, so there's no need to put ginger again."

Su Yayan put the fried fish into the soup pot, put the cover on the side and simmer slowly. At the same time, he took out another casserole.

"It's still a while before the fish soup is finished. Take advantage of this time, we'll make another dish, pig liver and medlar porridge. The main ingredients used are wolfberry leaves, wolfberry fruit and pig liver

Su Yayan said with neat hands and feet, first cook the rice and medlar in a casserole, sprinkle a little ginger to taste, and then pass the pig liver water over again to filter out the impurities.

Wait until the rice in the casserole rolls, then throw the pig liver and wolfberry leaves into the casserole until the pig liver is cooked.

In this process, Su Yayan also took time to add some seasoning to the fish soup on the side.

As time went by, the taste of the herbs and ingredients in the two pots began to flow out gradually, so that dozens of audience greedy insects in the live broadcast room came out.

The number of online people in the live broadcast room has finally ushered in a small surge, and this increase has reached the peak at the moment when Su Yayan lifted the lid of the pot.

I'll go. What's the taste? Why is it so fragrant

It's a bit of a bull! It's not like the pure fragrance of other live broadcasting rooms. It's a little bitter, a little sour and a little sweet. I can't stop smelling so many strange flavors together!]

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