The Male Main’s Uncle Is Openly Obsessed With Me

Although there are not many people, it is a good start.

Su Yayan was shocked and began to patiently answer questions for the audience in the live broadcast room: "Hawthorn is the bowl of red fruit in my hand. It is both a fruit and a Chinese medicinal material. Fresh hawthorn can be eaten raw. After being dried, it can be used as medicine, which has a miraculous effect on appetizing and digesting food."

As soon as Su Yayan finished speaking, several questions appeared on the screen.

【real or fake? Is it fruit and what kind of medicinal material? Isn't the anchor bragging? 】

[Maybe, the output of being an anchor these years depends entirely on roaring, and all skills rely on blowing. There are not many people who have real talents and learned them. 】

Huo Chenhuan squinted his eyes and looked at the barrage passing by in the live broadcast room. His face was a little dark, making Yu Ziyan a fright.

"The horseshoe is not a horse's hooves, but a bowl of white fruit. The horseshoe is called because of the dialect of the ancient earth. This kind of fruit has a crisp and sweet taste and has an appetizing and digestive effect."

Su Yayan ignored the questions on the screen. While talking, he poured the hawthorn and horseshoe into the pot, boiled on high heat and turned to low heat to simmer, and then set up another pot and started frying the fish.

"Fry the fish before putting it in the pan, so that when it is simmered for a while, the fish will not loosen and the taste will be better. But it doesn't take too long to fry. Just fry the top and bottom sides until golden. ."

Since Su Yayan started to fry fish, there has been a lot less doubt in the live broadcast room, and a new audience has even flooded in.

After all, this fried fish can be regarded as a technical skill. If one is not careful, it can easily get burnt, and the fish fried by Su Yayan is still golden at least when it comes out of the pan, and it looks very appetizing.

[The craftsmanship of the anchor looks pretty good. But doesn't the anchor fried fish put **** shreds to get rid of the fishy? I think the duckweed next door seems to put **** shreds every time it makes fish live. 】

Su Yayan paused when he saw this comment. Isn't this duckweed the ID of Wen Jingping on the live broadcast platform?

"The **** shreds can indeed remove the fishy, ​​but the hawthorn in my pot can also remove the fishy, ​​so there is no need to put ginger."

Su Yayan put the fried fish into the soup pot, covered the lid and simmered it slowly while taking out another casserole.

"There is still some time before the fish soup is completed. Taking advantage of this time, we will cook another dish, pork liver and wolfberry porridge. The main ingredients used are wolfberry leaves, wolfberry fruits and pork liver."

Su Yayan said that the rice and wolfberry berries should be cooked neatly in a casserole, sprinkled with a little **** to remove the flavor, and then the pork liver was passed through the water to filter out the impurities.

Wait until the rice in the casserole is boiled, then throw the liver and wolfberry leaves into the pot until the liver is cooked through.

In the process, Su Yayan also took time to add some seasoning to the fish soup on the side.

As time passed bit by bit, the smell of the medicinal ingredients in the two pots began to drift out, and dozens of viewers in the live broadcast room came out.

The number of online users in the live broadcast room finally ushered in a small soaring, and this increase reached its peak at the moment Su Yayan lifted the lid.

[I'm going, what does this smell? Why is it so fragrant! 】

[This taste is a bit awkward! It's not as pure fragrance as other live broadcast rooms, a bit bitter, a bit sour and a bit sweet, so many weird smells mixed together, I even smelled it more and more vigorously, and I couldn't stop it! 】