I'm cooking in the interstellar

"Although taro looks quite big, it actually contains a lot of starch, protein and vitamins, so it is soft and delicious inside, and has high nutritional value." Fang Qingnuan peeled the taro, revealing the lavender inside The taro itself, "takes off its outer coat disguised as a rough man, and the color inside is still very girlish."

[The leg of lamb on the horizon is my love: Hey, hey, what a contrast! 】

[The casserole is big and round: just looking at the outer shell, I really don’t have much desire to eat it...]

[Milk-flavored steamed buns: How come this familiar feeling is a bit like the first time I saw potatoes [Thinking]]

[Time flies: It looks very suitable for desserts, and the color is very cute]

[lulu: So it must be so unpalatable that it can make people vomit after eating it ORZ]

[What bad thoughts can a kitten have? There is a lot of starch, so can I make some taro powder? 】

"Haha, why are everyone so smart now?" Fang Qingnuan cut the taro into pieces larger than the ribs, put them in a bowl and washed them with water. Sure enough, a white substance similar to that when soaking potatoes appeared in the bowl. It should be starch, "Taro, like potatoes and sweet potatoes, are rhizome plants, and their growth methods are also very similar. They are 'treasures that grow underground'."

"Although it is not as good as potatoes and sweet potatoes that can be grown in various extreme environments, taro is also a very high-yielding crop in tropical and subtropical areas." She heated the pot, added two tablespoons of oil to heat, and poured in Among the four spoons of minced garlic just prepared, "As everyone guessed, it can be eaten in a variety of ways. It can be used as a staple food or as a dessert, allowing you to spend the least money and get the richest taste experience." "

"The minced garlic poured in hot oil is very fragrant. Let's add a spoonful of salt and three small amounts of light soy sauce and stir it." The color of the minced garlic oil turns into light brown due to the addition of light soy sauce, which stimulates the appetite of many people. , but before everyone could take a few more bites to satisfy their appetite, the anchor poured it into the bowl containing the remaining half of the ribs.

"Add another two tablespoons of cornstarch to ensure that the ribs are smooth and tender when steamed." She put on her gloves again, mixed the marinade and the ribs evenly, "Marinate for about 10-15 minutes."

"The steamed buns can be kept for a long time if frozen, and you don't have to worry about them getting moldy and hairy, so let's eat rice as our staple food today!" Just do it. Fang Qingnuan washed the rice, opened the rice cooker, added an appropriate amount of rice and water, and pressed " "Steam" button is simple and convenient. "If you can't learn how to steam steamed buns, at least learn how to steam rice. Otherwise, I will be embarrassed to claim you as my fan."

[Qingtian’s True Love Fan: You can have this, the rice cooker is really a great invention! 】

[yummy: Not only can I steam rice, but I can also steam and stew it!Last time I used potatoes instead of chestnuts, and the steamed rice was also delicious! 】

[Check-in No. 1: New fans said they haven’t filled in yet. What is stewed rice? It sounds a bit greedy! 】

[You can drink ten bowls in one sitting: Be more confident and remove the word ‘a little bit’. The host’s stewed rice is so fragrant [saliva] [saliva]]

[I advise you to be kind: Speaking of fans, anchor, are you giving out your 200 million fan bonus today? 】

[Caramel pudding: Oh my god, the anchor’s fans have exceeded 200 million [horrified][shocked]]

"Pour a little oil into the frying pan and fry both sides of the taro over medium-low heat. When it turns brown, take it out and place it on a large plate." Fang Qingnuan had just turned the taro over and looked up to see a shocking sight. Content, what I wanted to say suddenly got stuck in my throat, and I was shocked: "What? Already exceeded 200 million?!"

She opened her Xingbo interface without giving up, and saw that the number that was 180 million+ yesterday had climbed to 210 million+. She didn't know whether to be excited or annoyed.

"Is it because the roasted leg of lamb is so delicious?" She picked out the almost fried taro pieces and placed them neatly on the plate. She speculated where the more than 30 fans that had increased in that day came from. "Maybe it's because of steamed buns, steamed buns are also trending."

"Hey, I don't want to. Today is too sudden. Please let me take it easy." She washed the pork belly vigorously to relieve stress, cut it into small pieces on the chopping board, and put the pot under cold water and boiled it over high heat. "Anyway, I'm still very happy. So many people follow me and support me. I hope that after watching my live broadcast today, more friends will join the team of 'eating natural ingredients in poverty'!"

"Because pork belly has more fat, the price is much lower than pork ribs, and ordinary families can afford it." She added her own premade cooking wine to the pot, and grabbed some ingredients on the plate, which are usually used for cooking. Commonly used, "Half a green onion cut into small pieces, 5 cloves of garlic sliced, a small piece of ginger peeled and sliced, plus two or three star anise, a dozen Sichuan peppercorns and a few dried chili peppers. After I processed it, the pork belly was eaten No worse than pork ribs." [223 is not 233: Everything our anchors do is delicious! 】

[Good-tempered dad: Haha, the meat fried by the little anchor is indeed the most fragrant meat I have ever smelled]

[Swallow What would I do without you: The sensory sharing is full, rounding off I have eaten the most delicious meat in the world! 】

[fishing: Where’s the fish, where’s the fish, I’m curious how the anchor will cook the fish]

[Perilla Leaf: Not to mention the trouble of fish bones, the smell of fish is really a hurdle I can’t get over]

[soulmate: Except for fresh sashimi, other fish dishes are not very acceptableヽ(;▽;)ノ]

"Don't worry, don't worry, every dish will be ready." Fang Qingnuan peeled a white radish and cut it into cubes. Seeing that the water in the pot hadn't boiled yet, she put the melted minced meat into a bowl. , sprinkle some salt and cooking wine to marinate first, "I prepared this cooking wine myself. It is an advanced version of onion and ginger water. The recipe has been sold to Xingwang Fresh Food. They said it will be on the shelves soon. If you need it, People can pay attention to it, it’s called ‘Qingtian Joint Cooking Wine’.”

The water in the pot has begun to boil, and some foam has risen to the top, which seems to affect the aesthetics.

At this time, a large frying spoon slid dexterously against the water surface, and after two or three turns, it skimmed off all the foam.

"After beating off the foam, pick up the pieces of meat and drain them and set aside. Remember how pale they are now, they will undergo a gorgeous transformation soon." Fang Qingnuan washed the wok, brought it to a boil again, and poured in A spoonful of olive oil, "Adjust the heat to medium and slowly put the pork belly pieces into the pot. It is not recommended to pour it in all at once, as it may splash oil all over you."

The sound of "stinging, slicing, sizzling" the meat frying is very tempting, but the meat has not yet been seasoned, and the smell in the air is not as good as imagined, with only a faint smell of oil smoke.

"Don't stir-fry with a spatula first, let the side of the meat that just went in get a little shape so that it won't stick to the pan easily." The steps were so similar that it reminded her of the scene when she was refining lard to make oil residue a week ago. At that time, she only had a few hundred people in the live broadcast room, and she did not dare to expect to become a millionaire blogger in a short period of time.

This may be an encouragement for her to come to a strange world, try to get rid of her cannon fodder status, and live seriously every day.

[Lucky Mom Fan: Anchor, come to your senses, the meat is almost fried! 】

[Old John, who owns three apartments: How delicious is this little girl’s dish? Just thinking about it, will it make her dizzy first? 】

[Zzz: The pork belly is oily, why does it look like the anchor fried lard before]

[Three little bees: The oil of the pork belly is so crystal clear when fried, it doesn’t feel uncomfortable at all]

[Helium hydrogen, lithium beryllium and boron: Does this meat have to be fried to taste delicious? 】

[I just love eating meat: Paste·radish meat? 】

I cried. The next chapter will have to be revised slowly after 12 o'clock.

I feel like I’m having a really hard time this promotion week.