The Male Main’s Uncle Is Openly Obsessed With Me

Everyone was very curious about this dish, because when Su Yayan first took out the pork loin, many viewers in the live broadcast room subconsciously twisted their eyebrows.

It is true that the taste of pork loin has an impact on most people. Even if the tendons inside are removed and the soup is stewed, the taste will not go away for a long time.

This will see that the dishes are done well. Although everyone is curious, they don't dare to try it easily.

It wasn't until the first group of people with more curiosity came out to share their feelings after eating, people started to try.

[When the anchor of the pork loin first took it out, the taste almost dissuaded me. I didn't expect it to be so tender and delicious after it was made, and the previous smell was gone! 】

[Really, I didn't dare to eat this thing, I always feel that it is not clean after smelling it. I was curious to take a sip after seeing other people's comments, and I fell in love with this taste a little bit. 】

[Sure enough, no matter what it gets into the hands of the anchor, it will change drastically. The fish will not be fishy, ​​and the lamb will have no smell. Now this pork loin is also, with crispy sweet cucumbers, it is super delicious! 】

【Soft and crunchy, the taste is a bit peculiar, but it is really delicious. 】

[As you say so, I sip a mouthful of water, I want to eat too (¯﹃¯)]

Su Yayan took the time to look at the screen and saw that most people are not very repulsive of the taste of pork loin, so she relieved her heart and turned to prepare the next dish-chrysanthemum perch.

The so-called chrysanthemum perch is to cut the perch meat into chrysanthemum shapes, marinate it with cooking wine, wrap it in cornstarch, and deep-fry it. It looks like a blossoming chrysanthemum from a distance.

When serving, decorate a few hot cooked green leaves on the top of the bottom plate. A dish is like a scene. Every time you see it, you can't help but admire the chef's craftsmanship and the uniqueness of the dishes.

"When making this dish, you can add a little lemon juice to it, which can remove the fishy and freshness and have an appetizing effect. However, because it is fried food, it is best not to eat too much for viewers with bubbling mouths."

[It’s okay, it’s okay to try something in the live broadcast room and it won’t affect reality. Thanks again to the big guys who invented the virtual simulator, so that I can taste delicious food without being afraid to eat! 】

[Ah, what you said upstairs, my little bit of resentment for not being able to eat the dishes made by the anchor in reality suddenly disappeared. 】

[Although this is reasonable, it feels even more uncomfortable to find that I am empty and hungry after eating! Oh oh, the dishes made by the anchor always hook the gluttons in my stomach in all directions, even if it gets more angry, I want to eat it, please try to win me! 】

Su Yayan looked at the various complaints on the screen, her lips raised slightly, and she didn't say anything.

I took a look at the dishes on the table and felt that it was still a bit too small, so I added a braised spring bamboo shoots and mung bean lotus root.

Mung bean lotus root is actually the glutinous rice in the rock sugar glutinous rice lotus root is replaced with a lower fire mung bean, which is cut into slices of lotus root with small green beans inlaid in the middle.

With one bite, there is not only the sweetness of rock sugar, but also the refreshing taste of mung beans. The crunchy texture of lotus root is paired with waxy mung beans, which is quite popular among audiences who like sweet food.

At the end of the live broadcast, Su Yayan greeted several chefs to help bring a few dishes and soups from the kitchen outside.

I didn't want to have just walked out of the kitchen door and confronted the family of three uninvited guests sitting face to face with Huo Chenhuan in the hall.