Tens of millions of places, in Jiang Qiuqiu's live broadcast, it is water dripping into the sea, and it only takes a moment to disappear.

As soon as the snatch was over, someone immediately shared the taste of tofu on the barrage.

[It's also delicious!] I find that tweeting is a lie every time! Is this called no taste? This is called blandness?? I don't even recognize these two adjectives! 】

[That's right, it's too strong, the entrance is soft, super tender, there is a faint fragrance, and it's amazing to eat with chili oil! 】

[You sinners who have grabbed it, you have grabbed it, you have grabbed it, and you have to hurt us non-chiefs on the barrage. 】

[What do you care about, shouldn't you ask where to buy tofu? Cut tofu this I will! 】

【！ Me too! 】

So now is the chance to be a chef?

[I said a count of three seconds, you hurry up and tell us what the tofu is buying? I'm going to have a thousand copies of it! Eat enough! 】

"Nope." Jiang Qiuqiu took out the fish in the incubator, "The tofu is made from soybeans bought fresh from Taotao, and there is no finished product to sell." ”

【Soybean??? 】

……

Some VIP people deliberately quit for a while, took out the picture of soybeans from Taotao Fresh, and then posted it to the live broadcast room.

【？？？ 】

[From round beans to square tofu, is there a wormhole crossing in the middle?] 】

[Okay, I can't do it again, and my dream of becoming a chef has been shattered ever since!] 】

What everyone said was so funny that Jiang Qiuqiu couldn't help laughing, "It doesn't matter if you don't grab it now, we will have fish head tofu soup later, tofu with soup is even better." ”

After speaking, Jiang Qiuqiu turned on the fire, and then started to boil the oil.

"If you want to make fish soup with a bright white color, frying fish is the key."

The head of the fish is slid into the hot oil, and the flesh makes a sizzling sound when it comes into contact with the oil, and soon the skin of the fish begins to turn slightly browned.

At this time, Jiang Qiuqiu threw the remaining fish bones into it, the high temperature made the molecules move, and soon, the air was filled with the fragrance of fish.

Seeing that the heat was almost over, Jiang Qiuqiu threw some green onions and garlic into it, and when the fresh fragrance of the fish and the original flavor of the seasoning were almost diffuse, Jiang Qiuqiu poured a large pot of boiling water into it.

The moment the boiling water is poured into the bottom of the pot, it turns from transparent to white.

"At this time we can add some dried chili peppers." A handful of small red peppers are sprinkled into the pot, which is particularly conspicuous in the white soup base, "If you like spicy, you can add more, if you don't like it, you can add less, and if you can't eat spicy vermicelli, you can also directly not add it." ”

Once the soup is ready, just put the lid on the pot.

Because the addition was originally boiling water, not long after the lid of the pot was simmered, small bubbles were gurgling inside, and Jiang Qiuqiu opened the lid at this time and added the tofu in the basin.

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, and a little stewing can make the tofu inside and out stained with the fresh aroma of fish.

The camera gives a close-up at this time, inside the transparent glass lid, the fish and tofu are churning together, and the small red pepper is boiled until it is soft and rotten, spilling out a small patch of red, but it is soon hidden in a patch of white.

The steam surges, the fresh fragrance of the fish, the sweetness of the tofu, and the spicy aroma brought by the pinch of millet spicy are intertwined, which is particularly appealing.

[Swallow saliva, swallow saliva! ] 】

[It seems that the water is boiling and bubbling again, tweeting, isn't it time to get out of the pot!] 】