After Jiang Qiuqiu finished his entrance speech, he looked at the number of followers in the upper right corner of the screen, and sighed in his heart, young people are fast in action.
It has indeed reached 100 million attention, and it is true that only 30 to 40 million people are active in the live broadcast room. According to the usual practice, the live broadcast will increase for a while, and the final live broadcast room should have 60 to 70 million people.
Basically everyone can get it.
"In order to celebrate the number of followers in the live broadcast room exceeding 100 million, today we will prepare 30-minute stewed pork rice!"
"To make stewed pork rice, we need to use our old friend, Gu Gu Beast Meat." She casually grabbed a long piece of pork belly.
"Choose meat that is fat and thin, so that the stewed meat will not be dry, and it will have a delicious taste."
To make meat, first cut the meat.
Su picked up the large kitchen knife, and the sharp blades criss-crossed the meat. Soon, a long strip of pork belly was processed by Jiang Qiuqiu into a slender strip with the width of a little finger, and it was evenly stacked on the cutting board.
Because what I made today is a dish for 30 fans, a reward dish for 100 million fans, Jiang Qiuqiu didn't plan to pick the 'quantity', so he prepared some extra pork belly.
Therefore, it took more than ten minutes to cut the meat.
There are nearly six or seven full plates of cut meat strips.
Jiang Qiuqiu's habit of cooking is to prepare all the side dishes before starting the fire. "Today, what I'm going to make is a staple food set meal. It's eaten with rice. Meat alone is too monotonous. Let's add some green leafy vegetables."
The vegetable she chose was a tender green long cabbage with long stems and slightly sweet taste after blanching. The taste of this dish is not heavy, fresh and refreshing, and it goes well with the slightly oily braised pork.
Green leafy vegetables can be blanched in water. After preparation, let them stand for a while, pour out the water in the pot, turn on the fire, and the high temperature evaporates the water vapor in the pot.
At this moment, a thin layer of oil was poured in, and the gas from the pan quickly made the oil boil. "We can pour the meat in at this time."
Pork belly itself is rich in fat. After being refined at high temperature, the oil of the meat itself is slowly precipitated, and the high temperature makes the meat quickly emit a charming fragrance.
Especially the pork belly, after being stir-fried, it will become slightly transparent, and under the fat, it looks like white jade.
"When the meat turns white, we serve it."
"Braised pork rice, the main point is braised pork. The color of the stewed meat is sauce-colored, and the juice is thick but not greasy. To achieve this, we must use good seasoning."
The kitchen utensils were circulating in Jiang Qiuqiu's hands, and she was very comfortable with everything here.
A new pot is set up, spices are added to the hot oil, the garlic and onions are fried until they are dry and yellow, and part of the essence has already entered the oil under the high-temperature roasting.
The original ordinary oil was stained with the scent of spices. At this time, the pork was put into the pot.
"At this time, the meat is already cooked, and there is no need to fry it too much. As long as the meat returns to heat and has a slight burnt feeling, we will add a ladle of water."
The water is submerged in the stewed meat, add a few cubes of rock sugar, rice wine, seasoning powder and toning soy sauce to the water, then cover the pot directly, turn to low heat and simmer for 20 minutes.
Today's meal was cooked smoothly, the lid of the pot was closed, and Jiang Qiuqiu looked at the screen, and found that there seemed to be fewer barrages today than before.
She said casually, "Everyone seems to be a lot quieter today."
Through the screen, she didn't know—