I'm cooking in the interstellar

"The porridge will have to wait a little longer. I will briefly explain the pre-processing operations to you, and I will cut them out later. Viewers who want to learn, follow the video, and the steps will be clearer."

Fang Qingnuan checked the time and saw that there were still about 10 minutes left before she had to start rolling the porridge herself, so she continued to sit on the high stool wrapping up the shaomai and chatting with the audience.

"Because it was a hospital meal for a friend of mine who was hospitalized, the host was very careful in cooking the porridge this time. However, there was not enough space on the stove at home, and there was only one casserole, so I also made my own version using a rice cooker. Drink, it’s a lazy version, friends who don’t have a casserole and don’t have time to watch the stove can learn this version.”

[Lie down and beg to be fed: The lazy man is ecstatic, does the rice cooker still have this ability! ? 】

[Hawthorn fruit: I remember the anchor said that a rice cooker can also cook porridge, but it doesn’t have the authentic taste of a casserole~]

[Little expert at pulling weeds: The anchor wants to develop a lazy version for me, wow wow wow, I’m so touched QAQ]

[Hot Party Awakens: The price of rice cookers continues to rise! I am willing to sacrifice a little taste to save time and effort]

[Christmas: Hey, isn’t this a live broadcast room that sells kitchenware at cheap prices? Why are you cooking... porridge... what is that? ! 】

[A child with one mouthful: I noticed with sharp eyes that there was a bowl of other-looking stuffings next to the anchor's pot of stuffings. Is this the flavor of today's siomai? 】

"I came up with a new method. You can use cheap round-grained japonica rice to cook good rice porridge. It's a little troublesome to make, but I guarantee it will taste delicious!" Fang Qingnuan ran out of the dough on hand and added another I took a piece of dough and kneaded it on the chopping board. "Wash 160g of rice, drain the water, and divide it according to the ratio of 4:1. Put the excess part into a bowl, add a spoonful of melted lard, and mix evenly to keep it fresh. Seal the film and refrigerate for 2 hours."

"Don't underestimate the 2 hours of marinating. After this, the rice not only absorbs the aroma of lard, but the surface becomes more fragile and breaks into pieces when pinched. This way the rice will cook better in the pot." She used His hand simulated the appearance of the rice grains exploding. The hand stained with white flour was quite vivid and a little more convincing.

"We can put the remaining small portion in a blender or wall breaker, add some water and break it into raw rice slurry for later use. After two hours, put water in the casserole, the ratio of water to rice is 1:15 It can be up to 1:20. I used a ratio of almost 1:17, 1400ml of water. After boiling, pour half and half of the marinated rice and beaten rice milk, and bring to a boil over high heat."

"In order to facilitate stirring and prevent the bottom from getting stale, we won't cover it this time, so it will take a little longer, almost 50 minutes. During this time, you have to stir it from time to time. Xiao Yi is helping me do this now."

While she was talking, the rolling pin in her hand did not stop. Although the speed was not fast, she rolled out even dough evenly, and her technique was enviable.

"As for the rice cooker version, just pour in the remaining rice, rice milk, and 1400ml of water, press the porridge button, and let it cook slowly."

[Grade 009 Class 2333: I want to drink the casserole version, but my heart is already partial to the rice cooker version, the temptation of "cooking it slowly by yourself" [-]]

[Eagle-like girl: I have never heard of the host’s rice cooking method. It’s really an ordinary food that you have turned into something fancy [thumbs up]]

[Old John, who owns three apartments: I don’t believe the little anchor’s handling method even if he says it’s not inherited. Are you going to make it public just like that? ! 】

[Tell me a joke: Come to a restaurant and buy the anchor’s recipe. I will definitely go there! 】

[The teething stick is not great: I’m about to be persuaded to quit after just the beginning, it’s really a bit complicated QAQ]

[September: The anchor is so busy and still has to cook such troublesome porridge for his friends. This is love! ! ! ] ˆ ˆ “Since it’s called ‘raw beef porridge’, beef is naturally indispensable. Curing the meat also takes time, so I suggest you put the rice in the refrigerator and start cutting and marinating the meat.”

"Cut 200g beef tenderloin into thin slices, add 10g light soy sauce, 5g white pepper, 3g salt and the same amount of sugar, 10g cooking wine, grind some ginger juice about 5g, finally soak the tangerine peel until soft, scrape off the white part inside, and chop it Then pour it into the bowl." Fang Qingnuan took out a piece of tangerine peel from the small bag on the side and showed it to everyone, "This is tangerine peel, which is made from sun-dried citrus peels and is a type of traditional Chinese medicine."

"It can relieve coughs and reduce phlegm, strengthen the spleen and stimulate the appetite." She gently approached the dried tangerine peel, took a sip and confirmed it herself, "It is very durable and has a long-lasting taste. It is still quite sour when I smell it."

"After pouring everything into the bowl, stir it a little. Then pour in 5g of starch and 10g of olive oil, and keep scratching. After the meat has absorbed everything, cover it with plastic wrap and send it to see the meat. Rice should be refrigerated and stored in a fresh-keeping compartment for 2 hours.”

"Then, we can use these 2 hours to do something meaningful, such as making shaomai!" Fang Qingnuan put down the rolling pin in her hand and started to show off her skills in making shaomai again, " I'm too busy to do the live broadcast tonight. Our group purchase will be open tomorrow night during the live broadcast. The number of fans who can participate will be the largest at that time, otherwise I'm afraid it will be too embarrassing if no one takes the spot, haha."

[Eye-opening: Anchor, you are still in the top three hot searches. How is it possible that no one is grabbing your spot...]

[Sad Little One: I thought I could grab it just by entering the live broadcast room, but I didn’t expect to have to wait. And host, did you set too few quotas? 】

[Go fishing in the wind and waves: close your pole early tomorrow night and grab a spot at a place with a good signal! 】

[Crying little furball: In just one morning, the number of fans of the anchor has exceeded 250 million, and many people say they follow QAQ just to grab kitchen utensils]

[Dabai Steamed Bun: A familiar feeling, my automatic vegetable cutting machine is gone...]

[Lucky Dad Fan: Either you should draw a lottery and draw the quota, give up the ones you don’t want and transfer them to others=. =]

"No, my 200 million benefits haven't been paid out yet. It's too much pressure to have so many new fans. QAQ" Fang Qingnuan was so frightened when she saw the words in the barrage that her hands trembled. Who would have thought that opening it to fans? Group buying can become popular...

"Master, your appointment time has come!" Xiao Yi issued a notice and called her over to make porridge.

"Let's cook first. I'll think about the rest when I have some free time tonight. The anchor's brain capacity is also relatively limited, so he can't think of so many things at the same time..." She stood up and washed her hands, then picked up the divided half. He ordered beef, walked to the pot and took the spoon, "While the porridge is boiling, we pour the beef directly into the porridge."

The spoon in Fang Qingnuan's hand kept stirring the rice porridge and beef cooked until soft in the pot, and her eyes continued to observe the color changes of the meat.

"This step happens very quickly, so we have to pay full attention to the meat slices. When they turn tender pink, they are almost done." She poured down the whole plate of shredded lettuce that had been cut in advance, stirred evenly and turned off the heat. , and quickly beat two eggs into the pot, and sprinkled chopped green onion on top.

"It's best to eat it while it's hot. I'll pack this one and send it out first, and we'll deal with our lazy version later~" Fang Qingnuan asked the waiter to carry the pot, while the waiter sealed and packed it, and walked to the live broadcast room. Lin Maoshan made a voice call from the outside area, and after confirming that he could receive it, he handed the fresh-keeping box to the drone robot waiting at the door.

"Ouch!" Hughes, who woke up after smelling the fragrance, roared, which rarely resonated with the people in the live broadcast room who had watched it for a long time and finally smelled it.

Things have turned around, and he, the first food taster in the live broadcast room, actually has food that he can't taste! ?
  It is recommended to cook Chaoshan porridge in a casserole. The eggs used in this raw beef porridge must be sterile eggs, otherwise there will be a fishy smell and it will easily upset your stomach.
  It's so tender that it's so tender, drink it while it's hot! !