Chapter 162
"Jiang Yi, Jiang Yi's final score is 11 seconds 99!! 11 seconds 99!!!!!! This is an unbelievable result!!! Jiang Yi is as good as we imagined! Her strength is beyond doubt, He played steadily from the beginning to the end, showing amazing strength! Everyone, please watch the replay on the big screen...Look at the scene at that time, every second is shocking..."
"At such an exciting moment, we would like to invite our Master Xu Miao to bring you a summary of post-exercise cooking skills..."
The screen cuts to Master Xu Miao's cooking scene again.
His voice came out unhurriedly: "Pasta with garlic:
Main ingredients: 150 grams of pasta, 80 grams of parsley
Accessories: 25 grams of garlic, 2 small red peppers, 20 grams of olive oil, appropriate amount of salt, appropriate amount of black pepper powder, a little crushed pepper
step:
1. Main raw materials.
2. Fill the soup pot with water, sprinkle 5 grams of salt and boil.
3. Slice the garlic for later use.
4. Cut the peppers into small rings and remove the seeds for later use.
5. Chopped parsley and set aside.
6. All materials are ready.
7. At this time, the water has boiled, put the pasta in the boiling water.
8. After adding the pasta, stir it constantly with bamboo chopsticks. Cook the pasta for about 10 minutes.
9. Heat up the frying spoon and pour in olive oil.
10. Put the garlic slices in the warm oil and stir-fry over low heat.
11. Stir-fry the sliced garlic until it turns slightly yellow.
12. Add the chili and stir-fry a few times.
13. Then add 60 grams of celery and stir fry a few times.
14. Take out the cooked pasta, put it into the frying pan, and fry it with the vegetables.
15. Stir fry evenly over high heat.
16. Add salt to taste.
17. Add pepper to taste.
18. Finally, add the remaining 20 grams of parsley and stir well before serving.
19. After the pasta is out of the pan, sprinkle a little cooked black pepper and enjoy.
Mapo tofu:
Main ingredients: 400 grams of northern tofu, 40 grams of beef stuffing, 15 grams of tempeh
辅料：青蒜叶5克、蒜末15克、豆瓣酱20克、盐1/2茶匙、料酒1汤匙、辣椒粉1茶匙、花椒粉适量、水淀粉4汤匙、水120毫升。
step:
1. Cut the tofu into 2cm cubes
2. Soak in hot salt water for 5 minutes.
3. Use a large strainer to control water for the tofu.
4. Finely chop the garlic, green garlic, bean paste and tempeh.
5. This is the cut material.
6. Put oil in the frying pan, and the pan should not be too hot.
7. Put the beef stuffing in when the oil is not hot, so that it is easy to fry the meat.
8. After the meat stuffing is fried, add the bean paste.
9. After the oil and meat are red, add minced garlic
10. After the garlic is fragrant, add the tempeh.
11. There is also chili powder, stir fry evenly.
12. After cooking, add cooking wine.
13. Then pour in water, if there is clear soup, it is better.
14. After the soup is slightly opened, add the tofu.The amount of water should be about half of that of the tofu.
15. When the soup boils, about 2 minutes, add the first water starch, 2 tablespoons.Then let the soup cook for about 2 minutes.
16. Put in the second water starch.
17. Then wait for the soup to thicken, and then it can be out of the pot.
18. Add pepper powder before serving.
19. Sprinkle with chopped green garlic.
Sixi Eggshell Cup:
Main ingredients: 4 eggs, 1 seafood mushroom, appropriate amount of carrot, 1 broccoli, 1 tomato
Accessories: 1 shiitake mushroom, 4 goji berries, 1 cup of cold boiled water, appropriate amount of chives, appropriate amount of light soy sauce, appropriate amount of salt, and appropriate amount of sesame oil
step:
1. Prepare all ingredients.
2. Wash the surface of the egg, gently nibble a pit in the middle of the egg, then remove the sunken eggshell by hand, and pour out the egg liquid inside.
3. Wash the empty eggshell with running water, and carefully trim an oval shape with scissors. (as the picture shows)
4. Put the trimmed eggshells in boiling water for 2 minutes, then drain and set aside.
5. Add cold boiled water to the egg liquid, and then stir it gently with chopsticks. (The ratio of water to egg is about 2:1)
6. Cut the broccoli into round thin slices and the carrot into round thin slices.
7. Put the broccoli slices and carrot slices next to each other on the plate.
8. Put the big end of the eggshell on the carrot slices towards the center, and pour the egg liquid with a spoon.Pour the egg liquid to about four-fifths of the eggshell, don't pour it too full.
9. Put the straightened eggs into the steamer and steam for 2 minutes.
10. While steaming the eggs, dice the shiitake mushrooms and seafood mushrooms.Wash and mince shallots, and soak wolfberry in warm water.
11. When the surface of the egg liquid is slightly solidified, put the diced shiitake mushrooms, diced seafood mushrooms, and wolfberries on the surface of the egg custard and steam together for about 6 to 7 minutes.
12. After the custard is steamed, the empty one is sprinkled with chives.Then use a sharp knife to draw two lines on each surface of the custard.
13. Put a spoonful of light soy sauce, half a spoonful of sesame oil, and a third of salt in a bowl, stir well, and then use a small spoon to pour some on the knife of each custard.
14. After blanching the broccoli, immediately remove the cold water and put it on a plate. Peel the tomatoes and make them into florets for decoration, then serve on the plate.
Tofu balls:
Main ingredients: 4 eggs, 1 seafood mushroom, appropriate amount of carrot, 1 broccoli, 1 tomato
Accessories: 1 shiitake mushroom, 4 goji berries, 1 cup of cold boiled water, appropriate amount of chives, appropriate amount of light soy sauce, appropriate amount of salt, and appropriate amount of sesame oil
step:
1. Prepare all ingredients.
2. Wash the surface of the egg, gently nibble a pit in the middle of the egg, then remove the sunken eggshell by hand, and pour out the egg liquid inside.
3. Wash the empty eggshell with running water, and carefully trim an oval shape with scissors. (as the picture shows)
4. Put the trimmed eggshells in boiling water for 2 minutes, then drain and set aside.
5. Add cold boiled water to the egg liquid, and then stir it gently with chopsticks. (The ratio of water to egg is about 2:1)
6. Cut the broccoli into round thin slices and the carrot into round thin slices.
7. Put the broccoli slices and carrot slices next to each other on the plate.
8. Put the big end of the eggshell on the carrot slices towards the center, and pour the egg liquid with a spoon.Pour the egg liquid to about four-fifths of the eggshell, don't pour it too full.
9. Put the straightened eggs into the steamer and steam for 2 minutes.
10. While steaming the eggs, dice the shiitake mushrooms and seafood mushrooms.Wash and mince shallots, and soak wolfberry in warm water.
11. When the surface of the egg liquid is slightly solidified, put the diced shiitake mushrooms, diced seafood mushrooms, and wolfberries on the surface of the egg custard and steam together for about 6 to 7 minutes.
12. After the custard is steamed, the empty one is sprinkled with chives.Then use a sharp knife to draw two lines on each surface of the custard.
13. Put a spoonful of light soy sauce, half a spoonful of sesame oil, and a third of salt in a bowl, stir well, and then use a small spoon to pour some on the knife of each custard.
14. After blanching the broccoli, immediately remove the cold water and put it on a plate. Peel the tomatoes and make them into florets for decoration, then serve on the plate. "
[The same routine, I never get tired of watching it again and again. 】
[Ah, what's the use of telling me? 】
[My brain tells me I will, but my hand says horse milk skin. 】
[I only remember the latter, the previous ones still need to watch the replay. 】
[Ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah is Master Xu Miao so handsome? 】
[How can such a terrific person? 】
[Master Xu Miao looks more and more handsome. 】
【I like Xu Miao. 】
[This show will be messed up. 】
[This simplified operation does not seem to be complete in color and fragrance. 】
【Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh! 】
When it finally came to Ning Qing, the atmosphere of the audience gradually rose from cold to hot.
[Ah ah ah ah ah ah ah ah the main show is coming! 】
.
(End of this chapter)
"Jiang Yi, Jiang Yi's final score is 11 seconds 99!! 11 seconds 99!!!!!! This is an unbelievable result!!! Jiang Yi is as good as we imagined! Her strength is beyond doubt, He played steadily from the beginning to the end, showing amazing strength! Everyone, please watch the replay on the big screen...Look at the scene at that time, every second is shocking..."
"At such an exciting moment, we would like to invite our Master Xu Miao to bring you a summary of post-exercise cooking skills..."
The screen cuts to Master Xu Miao's cooking scene again.
His voice came out unhurriedly: "Pasta with garlic:
Main ingredients: 150 grams of pasta, 80 grams of parsley
Accessories: 25 grams of garlic, 2 small red peppers, 20 grams of olive oil, appropriate amount of salt, appropriate amount of black pepper powder, a little crushed pepper
step:
1. Main raw materials.
2. Fill the soup pot with water, sprinkle 5 grams of salt and boil.
3. Slice the garlic for later use.
4. Cut the peppers into small rings and remove the seeds for later use.
5. Chopped parsley and set aside.
6. All materials are ready.
7. At this time, the water has boiled, put the pasta in the boiling water.
8. After adding the pasta, stir it constantly with bamboo chopsticks. Cook the pasta for about 10 minutes.
9. Heat up the frying spoon and pour in olive oil.
10. Put the garlic slices in the warm oil and stir-fry over low heat.
11. Stir-fry the sliced garlic until it turns slightly yellow.
12. Add the chili and stir-fry a few times.
13. Then add 60 grams of celery and stir fry a few times.
14. Take out the cooked pasta, put it into the frying pan, and fry it with the vegetables.
15. Stir fry evenly over high heat.
16. Add salt to taste.
17. Add pepper to taste.
18. Finally, add the remaining 20 grams of parsley and stir well before serving.
19. After the pasta is out of the pan, sprinkle a little cooked black pepper and enjoy.
Mapo tofu:
Main ingredients: 400 grams of northern tofu, 40 grams of beef stuffing, 15 grams of tempeh
辅料：青蒜叶5克、蒜末15克、豆瓣酱20克、盐1/2茶匙、料酒1汤匙、辣椒粉1茶匙、花椒粉适量、水淀粉4汤匙、水120毫升。
step:
1. Cut the tofu into 2cm cubes
2. Soak in hot salt water for 5 minutes.
3. Use a large strainer to control water for the tofu.
4. Finely chop the garlic, green garlic, bean paste and tempeh.
5. This is the cut material.
6. Put oil in the frying pan, and the pan should not be too hot.
7. Put the beef stuffing in when the oil is not hot, so that it is easy to fry the meat.
8. After the meat stuffing is fried, add the bean paste.
9. After the oil and meat are red, add minced garlic
10. After the garlic is fragrant, add the tempeh.
11. There is also chili powder, stir fry evenly.
12. After cooking, add cooking wine.
13. Then pour in water, if there is clear soup, it is better.
14. After the soup is slightly opened, add the tofu.The amount of water should be about half of that of the tofu.
15. When the soup boils, about 2 minutes, add the first water starch, 2 tablespoons.Then let the soup cook for about 2 minutes.
16. Put in the second water starch.
17. Then wait for the soup to thicken, and then it can be out of the pot.
18. Add pepper powder before serving.
19. Sprinkle with chopped green garlic.
Sixi Eggshell Cup:
Main ingredients: 4 eggs, 1 seafood mushroom, appropriate amount of carrot, 1 broccoli, 1 tomato
Accessories: 1 shiitake mushroom, 4 goji berries, 1 cup of cold boiled water, appropriate amount of chives, appropriate amount of light soy sauce, appropriate amount of salt, and appropriate amount of sesame oil
step:
1. Prepare all ingredients.
2. Wash the surface of the egg, gently nibble a pit in the middle of the egg, then remove the sunken eggshell by hand, and pour out the egg liquid inside.
3. Wash the empty eggshell with running water, and carefully trim an oval shape with scissors. (as the picture shows)
4. Put the trimmed eggshells in boiling water for 2 minutes, then drain and set aside.
5. Add cold boiled water to the egg liquid, and then stir it gently with chopsticks. (The ratio of water to egg is about 2:1)
6. Cut the broccoli into round thin slices and the carrot into round thin slices.
7. Put the broccoli slices and carrot slices next to each other on the plate.
8. Put the big end of the eggshell on the carrot slices towards the center, and pour the egg liquid with a spoon.Pour the egg liquid to about four-fifths of the eggshell, don't pour it too full.
9. Put the straightened eggs into the steamer and steam for 2 minutes.
10. While steaming the eggs, dice the shiitake mushrooms and seafood mushrooms.Wash and mince shallots, and soak wolfberry in warm water.
11. When the surface of the egg liquid is slightly solidified, put the diced shiitake mushrooms, diced seafood mushrooms, and wolfberries on the surface of the egg custard and steam together for about 6 to 7 minutes.
12. After the custard is steamed, the empty one is sprinkled with chives.Then use a sharp knife to draw two lines on each surface of the custard.
13. Put a spoonful of light soy sauce, half a spoonful of sesame oil, and a third of salt in a bowl, stir well, and then use a small spoon to pour some on the knife of each custard.
14. After blanching the broccoli, immediately remove the cold water and put it on a plate. Peel the tomatoes and make them into florets for decoration, then serve on the plate.
Tofu balls:
Main ingredients: 4 eggs, 1 seafood mushroom, appropriate amount of carrot, 1 broccoli, 1 tomato
Accessories: 1 shiitake mushroom, 4 goji berries, 1 cup of cold boiled water, appropriate amount of chives, appropriate amount of light soy sauce, appropriate amount of salt, and appropriate amount of sesame oil
step:
1. Prepare all ingredients.
2. Wash the surface of the egg, gently nibble a pit in the middle of the egg, then remove the sunken eggshell by hand, and pour out the egg liquid inside.
3. Wash the empty eggshell with running water, and carefully trim an oval shape with scissors. (as the picture shows)
4. Put the trimmed eggshells in boiling water for 2 minutes, then drain and set aside.
5. Add cold boiled water to the egg liquid, and then stir it gently with chopsticks. (The ratio of water to egg is about 2:1)
6. Cut the broccoli into round thin slices and the carrot into round thin slices.
7. Put the broccoli slices and carrot slices next to each other on the plate.
8. Put the big end of the eggshell on the carrot slices towards the center, and pour the egg liquid with a spoon.Pour the egg liquid to about four-fifths of the eggshell, don't pour it too full.
9. Put the straightened eggs into the steamer and steam for 2 minutes.
10. While steaming the eggs, dice the shiitake mushrooms and seafood mushrooms.Wash and mince shallots, and soak wolfberry in warm water.
11. When the surface of the egg liquid is slightly solidified, put the diced shiitake mushrooms, diced seafood mushrooms, and wolfberries on the surface of the egg custard and steam together for about 6 to 7 minutes.
12. After the custard is steamed, the empty one is sprinkled with chives.Then use a sharp knife to draw two lines on each surface of the custard.
13. Put a spoonful of light soy sauce, half a spoonful of sesame oil, and a third of salt in a bowl, stir well, and then use a small spoon to pour some on the knife of each custard.
14. After blanching the broccoli, immediately remove the cold water and put it on a plate. Peel the tomatoes and make them into florets for decoration, then serve on the plate. "
[The same routine, I never get tired of watching it again and again. 】
[Ah, what's the use of telling me? 】
[My brain tells me I will, but my hand says horse milk skin. 】
[I only remember the latter, the previous ones still need to watch the replay. 】
[Ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah ah is Master Xu Miao so handsome? 】
[How can such a terrific person? 】
[Master Xu Miao looks more and more handsome. 】
【I like Xu Miao. 】
[This show will be messed up. 】
[This simplified operation does not seem to be complete in color and fragrance. 】
【Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh! 】
When it finally came to Ning Qing, the atmosphere of the audience gradually rose from cold to hot.
[Ah ah ah ah ah ah ah ah the main show is coming! 】
.
(End of this chapter)
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