Seeing that Li Luo began to hand over these materials to Tony, there are some unique information, and he can only let Tony take pictures, and if there is any problem, I will talk to Li Luo next time.

After all, everything that can be copied has been copied, and what can't be copied can only be copied in this way.

It's impossible for Konoha to take away the only thing for Tony.

Fortunately, Tony can also accept this, so many novel inspirations for the application of chakra particles, as well as ninjutsu for the redevelopment of chakra particles, various attribute ninjutsu.

Even the so-called Yin and Yang retreat made Tony seem to see the door of a new world again, which was opening up to him.

And the most important thing is that he saw some descriptions of the so-called immortal cultivation methods, as well as the immortal pattern formed by the natural energy mixed with chakra, the power of immortal arts...

...

Here, Tony and Xiao Li began to flip through the information about the core and secret part of Konoha, and Zhao Youqian watched the two of them enter the state at once, and did not disturb them.

I just silently added a few more portions to the prepared nutritional package.

Don't look at Xiao Li now seems to have joined Tony. Stark's side seems to be very engaged, and there is no problem for Rock Lee, who is not a scientific research brain at all, to understand some information, but if he can use it for his own use, it will require a lot less brain cells.

Therefore, the nutritious meal that Zhao Youqian made for him should also have more walnuts, black sesame seeds, black beans and the like, which is good for the brain and nourishes hair.

If you're not a genius, don't really do research, Tony. Stark is an anomaly, and you can see how many brain cells he has died in order to read these things when you look at Xiao Li's recent pot lid head, and you can see how many brain cells he has died in order to read these things.

'Poor thing...'

Zhao Youqian's eyes swept over Li Luo's head, then lowered his head, specially added some black beans to a winter melon chicken soup, and then added black sesame powder and chopped walnuts to the side dish of broccoli salad.

To make winter melon chicken soup, it is actually very simple, stewed chicken stock with diced winter melon, carrots, corn, and you can do it.

Fill the ingredients one by one and then pour in the broth, put plastic wrap that can withstand high temperature to cover the mouth to prevent water vapor from dripping into it and spoil the taste of the soup, seal one by one and put it in a steamer, and steam for 30 to 40 minutes.

Then there's the broccoli salad, which is also very simple.

Cutting off the rough diameter of the broccoli roots, washing them, and throwing them into vegetable stock to boil is considered waste.

The broccoli flowers have been soaked in salt water in advance, and after being washed, they are cut directly into small flowers with a knife.

If it is fried, it is best to tear it by hand and break it into small flowers, but it is a cold salad, and the broccoli will only be blanched a little in the water, so there is no need to do this, and it is best to cut it into a palatable size.

Then wash the lettuce, bitter chrysanthemum, and sesame leaves, remove the water, cut them directly into the size of the mouth, and put them in a large bowl for later use.

Boil a pot of water, add a little olive oil, add the broccoli after the water boils, and wait for the water in the pot to boil again after putting in the broccoli, and then you can take out the broccoli.

Blanching vegetables with oil can make vegetables and fruits brighter, and the color is much better.

Wait until the broccoli has cooled, then mix it with other chopped vegetable leaves, add the powder from the crushed black sesame seeds, and walnut cubes.

Mix well and make a sauce with basamico (balsamic vinegar) and olive oil, lemon juice, sea salt, and black pepper.

The two dishes were prepared first, and Zhao Youqian's hands did not mean to be idle.

The milky sticky rice of dessert can be made last, but the beef hamburger steak is not.

said that it was a beef hamburger steak, but in fact, Zhao Youqian also added many Yaozhou elements, which was not the same as the beef hamburger steak at the beginning.

In addition, one thing that everyone should know is that one-third of the beef hamburger steak is pork...

Of course, this is not to fool diners, nor is it as simple as reducing costs, using the highest grade pure beef, the meat quality and fat ratio are indeed very good, but that kind of meat to make hamburger steak is actually a bit outrageous.

So usually this hamburger steak, for the convenience of home cooking, but also for the price and taste, in fact, one-third of the meat filling is pork.

Because if the beef is not made of Wagyu beef, it is actually heated to seven or eight medium cooked, especially after it is chopped into meat filling, it will become dry and not soft enough, so it is necessary to add a certain proportion of pork to make up for this taste problem.

Even hamburger steaks, with milk, sautéed onions, and breadcrumbs, are all designed to solve the problem of too dry beef, so that the juices can be locked in the meat filling instead of being lost.

The same is true for stir-fried beef in general.

The first thing you need to do is to lock in the moisture, or add more water to it, so that even if a lot of water comes out when cooking, it still has enough moisture.

This is also determined by the quality of the beef, once it is ripe and does not lock in the moisture, then its taste will be greatly lost, and it will become dry, which is why steaks are often eaten at most medium-rare, and the fully cooked steak is basically run out of juices...

When cooking beef, many people will find this, whether you buy fresh beef or not, once the temperature in the pot is not enough, or the steps of marinating are not done well, soon a layer of water will come out of the pot.

This is the fundamental reason why pork is added to make hamburger steaks.

You can't marinate hamburger steak with starch, right?

Bread crumbs are also added to provide a soft texture and block the gravy so that they don't lose too much.

I saw Zhao Youqian melt butter, fry the shredded onion until it is caramelized, and then put it aside to wait for it to cool.

The beef is a mixture of beef tenderloin and beef leg meat, first broken with a blender, and then chopped again with a knife, chopping to the knife has appeared fine meat lines, a little sticky knife, this is the beef filling is ready.

Pork is similar, just pick a leg with a fat-to-lean ratio of about four to six, stir the fat and lean meat together, and chop it for a while.

In this way, the ratio of beef two to pork is mixed, and it is the meat filling of the beef hamburger steak.

According to the practice of Yaozhou, add some green onion ginger juice and black pepper to remove the smell and enhance the freshness.

Then add pepper, a little light soy sauce, add the cooled sautéed onions, add about a tablespoon of breadcrumbs, and then add half a spoon of unsweetened plain milk.

Start stirring and whipping, constantly compressing all the air gaps of the minced meat.

Be sure to mix in one direction until all the minced meat and all the other ingredients are mixed together and have a pink color that doesn't look like the minced meat itself.

That's where the minced meat has been done...

In terms of seasoning, when frying, you can add salt and black pepper, and at the end you have to drizzle the sauce, which is also the difference between the hamburger steak and other dishes, half of the seasoning depends on the sauce...

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