I'm cooking in the interstellar

"I already said it was a poignant love story, but how could you have misjudged it with a few words and turned it into a domineering literature." Fang Qingnuan finished chopping the fish bones and saw that the barrage was already planning for Liang Shanbo and Zhu Yingtai how to "make heaven". "Liangma is broken", I really don't know how to complain, so I have to emphasize the fish selection requirements again to avoid fans who buy the wrong substitute.

"Although the fish has been cut, we still have to find a way to deal with the fishy smell." She washed the fish bones and put them on a plate for later use, and put the fish fillets into a large bowl. "Follow me. Just marinate the fish fillets."

After adding three spoons of salt to the bowl and pouring some cooking wine, she began to squeeze the fish fillets repeatedly. After about a minute, she stopped and took a large bowl of water.

"In this way, the fish fillets are almost done. We added a little too much salt, so we washed them quickly and filtered out the salt on the surface."

The anchor gently took out the fish fillets with a slotted spoon, and then tore off a few pieces of kitchen paper to wash away the moisture on the fish fillets and try to keep them as dry as possible.

"Okay, the next step is the real seasoning. First put a spoonful of salt, a spoonful of sugar, and then a spoonful of white pepper. Then, quickly grab it with both hands and mix it evenly." Her hand speed was very fast, and her blanch gesture was similar to that of seasoning. Lucky cat scratching board can create a nine-point image, "Pour the onion and ginger water you just made into it in 2-3 times, and continue to use this technique to scratch it evenly every time."

[Xuebai Xiao Tuantuan: Hahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahaha does not make me laugh for no reason.

[Silkworm baby eating a big meal: Obviously, learning from the master will bring you wealth, grinding its claws like a cat [covering mouth and laughing]]

[Thunder will make it rain: The fish fillet is so thin, it will be torn if you are not careful]

[I love farming: The anchor seems to be grabbing fast and hard, but in fact the strength should be restrained. Ahhhhhhhhhhhhhh it’s so difficult to learn! 】

[Apple pie being delivered: Beating beef stuffing is more suitable for me, simple and rough, strong and easy to use hhh]

[Crying little furball: This grass carp fillet really doesn’t have any thorns. I was worried for a long time, fearing that the anchor’s hand would be pricked (▽｀)]

"Look, after my massage, the fish fillet has become more tender." Fang Qingnuan picked up a piece of fish fillet and spread its butterfly wings. Sure enough, compared with the slightly stiff feeling just now, Not only was the fish flesh now more shiny, but it also shivered slightly as she breathed, looking fragile and beautiful.

"But their skin care hasn't been finished yet. Next, add egg white. The ratio is about one pound of fish to half an egg."

The anchor, who transformed into the director of a beauty salon, while gently stirring the fish fillets, also shared with everyone serious tips on egg white skin care: "Egg white is rich in protein, vitamins and a variety of trace elements, which can shrink pores, It is a natural skin care product that moisturizes the skin and improves skin tone.”

"Apply the egg white mask to the fish fillet, and then add two small handfuls of sweet potato starch to continue to increase its smooth texture."

The skin care routine came to an end, and Fang Qingnuan put the big bowl aside and let it sit for a while to allow the fish fillets to be absorbed.

[Nuan Nuan Travels Around the Stars: Suddenly I feel that anchors are also suitable for beauty treatments. This technique looks very skillful]

[The little cutie eating caramel pudding: rubbing her belly every day to attract wealth, she has developed a good skill]

[A square is not as good as a circle: I once had a bad temper when trying to attract wealth, and the anchor used massage techniques to coax it away. However, it was probably not the estrus period at that time, so my reaction was very shy hahh]

[Chai Doudou: In other words, if the anchor rubs its belly and pats its butt now, it will become very excited about attracting wealth ()]

[System: [Smooth-haired Lust] is given to the anchor [Sunny Day] 10 [Interstellar Giant Ships], PS: Lust the cat, Lut the cat, the new fans have not experienced the joy of sharing the anchor's lullaby QAQ]

[System: [Pink Claws] gave 15 [Speed ​​Boats] to the host [Sunny Day], P.S.: Attention, we have to share the sense of wealth, and having your belly rubbed by the host is so comfortable (▽｀)]

"It depends on the situation. I heard that cats in estrus are very difficult to deal with. If I stimulate it so much, it might get scratched." Fang Qingnuan spread her hands helplessly. She actually wanted to lock the grumpy kitten in her arms and kiss it. Comforting, but the fortune-seeking status in the past two days is indeed a bit abnormal, so it is better to be careful. She put the deep frying pan on the stove, dug in two tablespoons of lard and turned on the heat. She brought the topic back to cooking: "Rest the fish fillets, but we can't rest. We have to start cooking them. They will need to be soaked for a while." The soup base is gone.”

The fire quickly burned the lard, and she took advantage of this gap to quickly cut some ginger slices, throw them into the pot and fry them until the aroma became fragrant, and then poured in the fish bones that had been waiting for a long time.

"The fish bones need to be fried over high heat for a while. Let's keep this side still and let it fry for more than a minute before turning it over." She left the pot temporarily, cut some garlic cloves and scallions, and brought them back to the fish bones. After turning them over, scatter them.

"The other side is almost cooked. Let's slide a circle of cooking wine along the edge of the pot, and then add hot water from the thermos pot to it." She emphasized the word "hot water" with special emphasis, "Definitely. If it’s hot water, cold water won’t achieve this effect.”

As she spoke, she began to pour hot water against the edge of the pot, allowing the confused audience to witness the birth of the milky white soup base.

[You are my little crispy pear: Wow, when you pour the hot water, it immediately turns into a white soup (﹃)]

[Beer without ice: This soup looks super nourishing, super nutritious, and super delicious! ! ! 】

[IOIO: It turns out that the fish bones are kept to make the soup base. The anchor has done everything possible and used all the available parts of the fish]

[Charizard dinosaur: I am envious of fish fillets, and I will be able to make such delicious soup soon]

[Time flies: If the anchor wants to open a hot spring and beauty hotel, I will be the first to sign up! 】

[Durian lovers: Stop providing her with business ideas. Start opening a tea shop first. You can do it, right? 】

"Not to mention, the tea shop that draws your cakes is really promising. A reliable investor has taken the initiative to contact me..." Fang Qingnuan also felt very magical when talking about this. Revealing some internal information, "Because I have no idea at all, so the other party is making the planning now. After the first version of the plan comes out in a few days, we will discuss adjustments."

Because it was hot water, it took less than a minute to boil. Bubbles began to bubble in the pot, and some impurities floated to the surface of the soup, which was very annoying.

"Scoop out the scum a little and skim it out." The anchor knows how to whet people's appetites. As soon as the conversation changed, he returned to cooking, completely ignoring the fans who were frantically asking about the opening time and location in the barrage. "Let the fishy smell in the pot evaporate for a while, then cook over high heat for two or three minutes before closing the lid."

I haven’t even scratched the horoscope yet, but it’s more important to skim the froth.

“Before the fish fillets are put into the pot, our other protagonist, the sauerkraut, needs to be chopped slightly in order to make it easier to eat.”

Fang Qingnuan opened a jar and took out the sauerkraut inside. Just smelling it made her mouth sour. It seemed that it had been pickled.

"You don't need to chop it very finely, just 8-10cm in the middle." She put the sauerkraut on a plate, opened the lid of the pot and poured them all down. "Turn down the heat and let it cook the sauerkraut for a while, and we'll get some more. Pickle peppers to add spiciness.”

Pickled cabbage and pickled peppers are added to the pot one after another, and the taste of fish bone soup becomes more and more attractive. You can imagine how spicy and sour it tastes.

"The fish fillets will be cooked after a minute or two of blanching, so don't rush." ​​She chopped garlic and appeased the fans who already wanted to hold the pot and sip the soup. "Let's prepare the last ingredients."

Fish stew late at night is the most painful thing.

I've been getting busier and busier with my three-dimensional work recently, so I may not be able to update articles regularly. Now I stay up late every day, and my body is almost exhausted.