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

  In fact, the taste of pork loin has a strong impact on most people, and even if you remove the tendons and stew the soup, the taste will not linger for a long time.

  This will see that the dish is done, and although everyone is curious, they don't dare to try it easily.

  It wasn't until the first batch of curious people came out to share their feelings after eating that people began to try it one after another.

  [When this pork loin anchor first took it out, the taste almost persuaded me to quit, but I didn't expect it to be so tender and delicious after it was done, and the previous smell was gone! ] 】

  [Really, really, I didn't dare to eat this thing, and I always felt that it wasn't very clean when I smelled it. I tasted it out of curiosity when I saw other Rao messages, and I fell in love with the taste a little. 】

  [Sure enough, no matter what goes to the anchor's hands, the fish is no longer fishy, the mutton has no smell, and now this pork loin is too, with crispy and sweet cucumbers, it is super delicious! ] 】

  [Soft and crispy, the taste is a little peculiar, but it is really delicious. 】

  [Being like this by you, I slipped a mouthful of saliva, I also want to eat (ˉ『ˉ)]

  Su Yayan took the time to glance at the screen and saw that most people didn't reject the taste of pork loin, so she put her mind at ease and turned to prepare the next dish - chrysanthemum sea bass.

  The so-called chrysanthemum sea bass is to cut the sea bass meat into chrysanthemum shapes, marinate it in cooking wine, wrap it in corn starch, and fry it in a pan, it looks like a blooming chrysanthemum from a distance.

  When serving, a few blanched green leaves are dotted on the bottom plate, and a dish is like a scene, and people can't help but admire the ingenuity of the chef's craftsmanship and the whimsy of the characteristics of the dishes every time they see it.

  "When this dish is cooked, you can add a little lemon juice appropriately, which can be more fishy and fresh, and have an appetizing effect. However, because it is a fried food, it is best not to eat too much for viewers with foaming mouths. ”

  [It's okay, it's okay, what you try in the live broadcast room won't affect reality.] Thanks again to the big guys who invented the virtual simulator, so that I can taste all the food without being afraid of eating! 】

  [Ah, upstairs, you're like this, and my little resentment about not being able to eat the materials made by the anchor in reality is suddenly gone. 】

  [Although this is reasonable, it is even more uncomfortable to find that your stomach is empty and still hungry after eating! Woo woo, the dishes made by the anchor always hook the gluttonous worms in my stomach in all directions, even if it will be more popular, I want to eat, please draw me for a while! 】

  Su Yayan looked at all kinds of complaints on the screen, and the corners of her lips were slightly raised, nothing.

  After glancing at a few dishes on the table, I felt that it was still a little too little, so I added another dish of braised spring bamboo shoots and mung bean root.

  Mung bean root is actually the glutinous rice in the rock sugar glutinous rice root is replaced with mung beans that reduce the fire, cut into slices of lotus root, and inlaid with mung beans in the middle.

  One bite down, there is not only the sweetness of rock sugar, but also the refreshing taste of mung beans, and the crisp taste of lotus root with glutinous mung beans is quite popular with audiences who like sweet food.

  After the live broadcast ended, Su Yayan beckoned a few chefs to help take a few dishes in the kitchen with Tang Du outside.

  I didn't want to just walk out of the kitchen door, and I faced the uninvited guest of the family of three who was sitting face to face with Huo Chenhuan in the hall.