The Male Main's Uncle Is Openly Obsessed With Me

People are very curious about this dish, because at the beginning, when Su Yayan took out the pig's waist, many viewers in the live room subconsciously twisted their eyebrows.

In fact, the taste of pork loin has a strong impact on most people. Even if you remove the tendons and stew, the taste will not go away for a long time.

This will see the food well done, although people are curious, but also do not dare to easily try.

It wasn't until the first group of curious people came out to share their feelings after eating that people began to try.

[when the anchorman of pork loin took it out at the beginning, the taste almost convinced me. I didn't expect that it would be so tender and delicious after it was finished, and the smell of shame was gone before!]

[really, really, I didn't dare to eat it. I always feel that it's not clean when I smell it. When I saw other people's messages, I was just curious. I tasted it and fell in love with it

[sure enough, no matter what's in the anchor's hands, it will change a lot. The fish won't smell fishy, and the mutton won't smell smelly. Now the pork loin is also delicious with crisp and sweet cucumber!]

It's soft and crispy. It tastes strange, but it's really delicious

When you say that, I want to eat it（ ¯﹃¯)】 Su Yayan took time to look at the screen and saw that most people didn't reject the taste of pork loin, so he put down his heart and turned to prepare the next dish chrysanthemum perch.

The so-called chrysanthemum perch is to cut the perch meat into chrysanthemum shape, marinate it with cooking wine, wrap it with cornmeal, and fry it in a pan. It looks like chrysanthemum blossoming from afar.

When loading dishes, a few pieces of hot green leaves are dotted on the chassis. A dish is like a scene. People can't help admiring the delicacy of the chef's craftsmanship and the fantastic idea of the dish's characteristics.

"When making this dish, you can add a little lemon juice properly, which can remove the fishy smell and improve the freshness, and have the effect of appetizing. But because it's fried food, it's better not to eat too much for the audience with blistering mouth. "

[it's OK. What you try to eat in the studio will not affect reality. Thank you again for inventing the virtual simulator, so that I can taste all kinds of delicious food without being afraid of eating too much!]

Ah, when you say that upstairs, my little resentment about not being able to eat the dishes cooked by the anchor in reality suddenly disappeared

[although this is reasonable, it's even more uncomfortable to find that you are still hungry after eating! Wuwuwu, the dishes made by the anchor are always full of greedy insects in my stomach. Even if they get more angry, I want to eat them. Please hit me later!]

Su Yayan looked at all kinds of complaints on the screen, lips slightly Yang, did not say anything.

After a look at the dishes on the table, I thought they were a little too few, so I added a stewed spring bamboo shoots and mung bean lotus root.

In fact, mung bean lotus root is to replace the glutinous rice in the rock sugar glutinous rice lotus root with mung bean, cut into pieces of lotus root, inlaid with small mung beans.

If you take a bite, you will find the sweetness of rock sugar and the refreshing taste of mung bean. The crispy taste of lotus root and the glutinous mung bean are popular among the audience who like sweet food.

At the end of the live broadcast, Su Yayan asked several chefs to help bring out the dishes and soup in the kitchen.

Don't want to just walk out of the kitchen door, on the hall and Huo Chenhuan face to face sitting that a three uninvited guests.