Tens of millions of places, in Jiang Qiuqiu's live broadcast, that is, water drops into the sea, and it only takes an instant to disappear.
Just after grabbing it, someone immediately shared the taste of tofu on the barrage.
[This is too delicious! I find out that jiu jiu is deceiving every time! This is called tasteless? This is called dull? ? I almost don't know these two adjectives!]
[That's right, it's too strong. It's soft in the mouth, super tender, and has a faint fragrance. It's amazing to eat with chili oil!]
[You group of sinners who robbed it, robbed it as soon as it was robbed, and you still want to hurt us non-chiefs on the barrage.]
[What do you care about? Shouldn't you ask where you bought the tofu? I can cut tofu!]
[! I can do it too!]
So now is the chance to be a chef!
[I said a count of three seconds, tweet, you hurry up and tell us that you are buying tofu? I want a thousand copies of it! Eat enough!]
"No." Jiang Qiuqiu took out the fish from the incubator, "The tofu is made from soybeans bought by Taotao Fresh, and there are no finished products for sale."
[soy? ? ?]
…
Some VIP people deliberately quit, cut out a picture of soybeans from Taotao Fresh, and sent it to the live broadcast room.
[? ? ?]
[From round beans to square tofu, is there a wormhole in the middle?]
[Okay, I can't do it again, my dream of becoming a chef has been shattered!]
What everyone said was so funny that Jiang Qiuqiu couldn't help laughing, "It doesn't matter if we don't get it now, we will have fish head tofu soup later, tofu is even better with soup."
After speaking, Jiang Qiuqiu turned on the fire, and then started to burn oil in the pot.
"To make fish soup, if you want the soup to be bright and white, frying fish is the key."
The fish head was slid into the hot oil, and the meat made a sizzling sound when it came into contact with the oil. Soon, the skin of the fish began to turn slightly brown.
At this time, Jiang Qiuqiu also threw in the remaining fish bones. The high temperature caused the molecules to move, and soon the air was filled with the smell of fish.
Seeing that the heat was almost ready, Jiang Qiuqiu threw some green onion and garlic into it. When the fresh aroma of the fish and the original flavor of the seasoning were almost diffused, Jiang Qiuqiu poured a large pot of boiling water into it.
The moment the boiling water hits the bottom of the pot, it changes from transparent to white.
"At this time, we can add some dried chili peppers." A handful of red chili peppers were sprinkled into the pot, which stood out in the white soup base. "If you like spicy food, you can add more. If you don't like it, add less. fans can also directly not add."
Once the soup is ready, just put the lid on the pot.
Because the water that was added was boiled water, it didn't take long when the lid was closed, and small bubbles bubbled up inside. Jiang Qiuqiu opened the lid at this time and added the tofu in the pot.
Old tofu and stewed soup are a perfect match.
Unlike tender tofu, it has many pores on it, soaked in the soup, the original flavor of the ingredients can easily break through its inside, a little stewing, the tofu can be stained with the fresh fragrance of fish inside and out.
At this time, the camera gave a close-up. In the transparent glass pot lid, the fish and tofu were tossing together, and the small red pepper was boiled until soft, spilling out a small piece of light red, but it was quickly hidden in a piece of white.
The steam rises up, the fresh aroma of fish, the sweetness of tofu, and the spicy aroma brought by pinches of millet pepper are intertwined, which is especially fascinating.
[Saliva is drooling, drooling is drooling!]
[It seems that the water is boiling and bubbling again, chirp chirp chirp chirp, is it time to start the pot!]