Divine Lucky Star

At this time, the broadcast room has started to brush and reward, and Mi Xiu’s sister suddenly became even more energetic: "Next, brush the juice again before baking, and bake it at 150°C for 2 hours. Take it out after 1 hour and brush it again. Once the sauce is repeated, it will be roasted. The roasted duck is cut into pieces with a knife, placed in a lotus leaf cake, and rolled up with sweetened noodle sauce and chopped green onions. This is the most delicious!"

"Fuck," Hou Pinquan was already silly after Mi Xiu's explanation, and he couldn't help but exclaimed: "There is so much attention to eating a roast duck? I will try!"

As he said, he picked up a piece of duck meat, then took a small cake roll, topped it with sweet noodle sauce and green onions, and threw it directly into his mouth...

"It's delicious! It's still so delicious!" Hou Pin couldn't help but exclaimed: "Oh, this is really a long experience today, hahaha!"

Wang Hao: "..."

Don't say you know brother!

On the other hand, Sun Jianguo has a look on his face—this girl is really good, how can I cheat her phone number?

At this time, the audience in the live broadcast room laughed one by one.

"Hahahaha! I was shocked as a fool!"

"Mi Xiu is so awesome, you can't accept it!"

"What I said just now is too professional, walk with love!"

"My goddess, wait for you to finish talking and ask for a live roast duck. I have my toilet paper and lotion ready!"

"The basics are over," Mi Xiu drank, and then leaned back on the chair. Her posture was very beautiful and she looked like a little princess: "There are a few important steps, I will add. This duck hanging Roast on the fruit tree, make a small hole in the duck body, take out the innards, and pour water into the duck belly, then tie the hole and hang it on the fire for roasting. When the skin is cooked, the meat inside will be cooked. When cooked, this method can keep the duck from losing moisture during the roasting process. It can also make the duck's skin expand and become thin and crisp. The whole duck is crispy on the outside and tender on the inside, and has a special fruity aroma."

"You all know this!" Sun Jianguo widened his eyes, "Is there still fruity aroma?"

"Of course," Mi Xiu said triumphantly: "I'm a very good foodie, I know everything. Okay, this time our live broadcast is almost the same, and I'm going to start eating next time!"

Well, the live broadcast is over? Let's start eating then.

Wang Hao picked up the chopsticks and was ready to start eating, but he was stunned before he waited for it.

"Wait, sister Mi Xiu," Wang Hao put the chopsticks back again, then looked at the phone, then looked at Mi Xiu curiously, and then cautiously asked: "Well, today Live broadcast... Is this over?!"

"That's right," Mi Xiu said strangely: "I have said everything that should be said, what's the matter?"

Is this over? ! Don't you talk about him for a few hours during a live broadcast, at least you can't just keep it like that? !

"This will be live broadcast for a while?!" Wang Hao frantically said: "You will have no friends in such a live broadcast!"

When Mi Xiu heard Wang Hao's words, she suddenly wondered: "If you don't live like this, how can you broadcast it?"

What the **** do you mean?

The audience in the live broadcast room immediately fry the pan, and the barrage immediately starts to swipe the screen——

"What does this mean? You are dissatisfied with our sister Mi Xiu's live broadcast?"

"It seems to be, let's not leave now, let's see what this stuff is going to do!"

"This guy must start to pretend, brothers, see what he is going to do!"

"Yes, yes, wait!"

"Look, I'll give you a sample!" Wang Hao obviously hated iron and steel. "This is live broadcast. You can't just say how delicious roast duck is made and how to make it. Only then can we talk about it for a while? Let’s start talking! You have to be nonsense! What the **** is going on! Let’s say this barbecue! This barbecue and barbecue, even if the two are always irrespective of Xuanzhen, but we have to chew the words. Right? Let’s talk about yaki first. The word for yaki is used in different ways, and its meaning often changes. For example, braised braised and white roast are all boiled, roasted char siu is roasted, nan siu is fried, and wok siu is fried. Roast is a late word. It is inferred that it appeared in recent times. For example, in 1838, "Xu Yuan Cong Hua" Volume Seventeen Cruel Articles: There is a certain male, who eats goose paws in his life. The goose was roasted under the fire, and the geese jumped and drank it with soy sauce. The Shaoyan geese died, leaving only the skin and bones, the palms were as big as fans, and the taste was incomparable."

"This pushes forward, and there is also the saying that barbecues are simultaneously carried out, such as the "Sui Yuan Shi Shan Yu Clan Roast Duck" engraved in 1792: Using ducklings to serve barbecued pork, Feng Observer's chef is the most sophisticated. What else is there to eat? It’s a long time in Jinghua, and you can taste it all the time. The deer and rabbits are first in the mountains, and the sturgeon is the first thing in the sea. Roasted ducks are usually recommended, and the burnt dolphins are given to them. Chickens are tender like spring bamboo shoots, fish are longer than noodles and so on."

"After talking about barbecue, let's talk about roast duck. When it comes to the differences between roast ducks, we must talk about three places. One is Nanjing. When did Nanjing roast duck originate? No exact statement has been seen yet, although some people Take the Ming Dynasty "Song's Health Department" and "Zhuzhong Zhi" as examples, but the former has different craftsmanship from today, and the latter only has a name and no practical method, so it is not used. The technique of Nanjing roast duck can be initially determined as "fork" "Roasting method", the steps are divided into: washing the chamber and fork, ironing the skin with sugar, air-drying the embryo, and roasting. The eating method is divided into three or four eating for the banquet, which are sliced ​​skin and roasted duck meat. Duck bone soup, duck oil steamed egg, and folk marinated food. Because it is one fork and one roast, it is slow to produce. Nowadays, most of the market is dark roasted in the oven, and the program of boosting is added. It makes the production quickly and the duck body is full."