Zuo Qiongqiong glanced at the time, the other party should be on the way, and when he arrived, the taste of the crispy pork belly would not be bad, so he was ready to marinate immediately.

After blanching, small holes are tied on the surface of the pork skin, which can release some of the fat in the pork, and can also add more flavor.

Salt, sugar, cumin powder, Sichuan pepper powder, thirteen spices, and black pepper powder are poured into the meat pieces in proportion, and kneaded and massaged to taste.

[With so many materials, even the soles are fragrant. 】

[It's delicious to look at!] Can you make more, I want to eat it too! 】

[I watched the tutorial once before, it was fishy and oily, and it didn't taste good at all. 】

The longer it is marinated, the more flavorful it becomes, and Zuo Qiongqiong cleans out the wild vegetables while the pork belly is marinated.

By the way, take a look at the question in the comment area, "The fishy smell of pork is relatively large, not fresh pork, remember to remove the fishy." ”

"Lin Zizhong is preparing the fish, and it will be rinsed soon."

"Of course I hope I win! Don't you believe me? ”

This wild vegetable is very tender, Zuo Qiongqiong is going to cook a wild vegetable soup, mainly because other methods are a bit cumbersome, and wild vegetable soup is the easiest way.

What to eat is not to eat, the loaches and pork belly made by yourself are already very face-saving, and it is not good to eat too greasy.

Dry the washed wild vegetables and put the pork belly in the oven.

The pork belly is wrapped in tin foil where the skin is removed, and a layer of white vinegar is brushed on the part of the meat slices, and then covered with a thick layer of salt.

Put it in the oven for 200 degrees and 20 minutes, then remove the tin foil and salt from the top, and bake for another 10 minutes.

This time is enough for Zuo Qiongqiong to fry an egg, put the vermicelli and wild vegetables in it, and a pot of wild vegetable soup will be out of the pot.

Although it may seem perfunctory, it tastes not perfunctory.

[Why is this wild vegetable soup white? 】

[Because there is a fried egg in it, the water is white when it is boiled, and the 'dashi' method that I learned before.] 】

[Looking at the clear soup and little water, can it be delicious? ] 】

[If you don't drink it, then give it to me!] 】

Zuo Qiongqiong looked at the polarizing comments on the screen, and hurriedly said: "This is ordinary wild vegetable soup, and the taste of spinach soup you cook at home is similar, but there may be slight differences due to the different types of green vegetables." ”

These weeds just raise the price of vegetables gimmick, it doesn't seem to be much delicious when it's really delicious, but it's this feeling of freshness to eat.

The oven clanged, and the pork belly inside was grilled.

Because Zuo Qiongqiong did not have a fixed shape, the pork belly changed shape and bent a little after being heated.

But this does not affect the consumption, cut into slices or small pieces.

The skin of the meat is brushed with vinegar, and the oil is absorbed by the salt, and after being roasted at high temperatures, it has swelled like rice flowers.

This is the result that Zuo Qiongqiong wants, so that the meat skin can be eaten crispy, fat but not greasy.

The crispy pork belly was very hot before, and she made it a few times at home with different methods, and it was delicious, but she couldn't eat more.

Scratch the crispy crust with the back of the knife, and the crisp sound will show how successful this crispy pork belly is.

[I took back the words I just thought this crispy pork belly was not delicious, it already sounded delicious, okay?] 】

[Tears of anger flowed down from the corners of his mouth.] I finally know why those bloggers love crispy pork belly, and I'm drooling when I hear it. 】

[We can't order here, I'm going to cry!] 】

[The crispy pork belly is still freshly made, but the taste is not good when it is cold. 】

[I ate half a piece of this thing at most, and it turned out that the boss was very big in each piece. 】

When Zuo Qiongqiong had just cut the meat and sprinkled the seasoning, the mobile phone rang.

"Hello? You're at the door? I'll pick you up! ”

Zuo Qiongqiong put down the knife and wanted to go out to pick up people, but Lin Zizhong took the first step, "I'll go!" ”

It's the first time I've seen a big star, and I'm worried that the taste he made won't suit the other party's appetite, so I went out to say hello first.

"Okay, I'll wait for you."

Even if this store is a private room booked by Lu Qingze, the waiter can't take him in casually, and someone needs to go out to pick him up.

Zuo Qiongqiong doesn't care, she can just set a plate for her own dishes.

[Who?] Who the hell is it? 】

[It's not Sister Fei, Sister Fei just posted a Weibo complaint against Zuo Qiongqiong hahahahaha! 】

[Fugui, Sister Fei asked why you didn't invite her! ] 】

[Laughing to death, the pet of the rich group can't collapse! ] 】

As soon as Zuo Qiongqiong looked up, there were all kinds of things in the comment area that made her and Ma Yifei co-film, and the two had made appointments a few times before, but nothing worked out.

Food bloggers and food bloggers are really good!

"Okay, you tell Sister Fei to come to my house for dinner at any time!"

[Yes, Mr. Lu's family has money, Sister Fei can eat with confidence! ] 】

[I'll tell Sister Fei! 】

[Looking forward to it!] One to make a eat! 】

Footsteps soon sounded at the door, and Zuo Qiongqiong picked up the camera, "Come on, everyone, let's see who today's mysterious guest is!" ”

After the camera shook a few times, it locked on to the location of the door, Lin Zizhong, who came in first, and then a pair of long legs, with several rings on his fingers when he pushed the door open, and his head that poked in was tightly wrapped

With just one glance, the people in the live broadcast room recognized it.

[Lu Qingye! It's actually Lu Qingye! 】

[I knew that Lu Qingye could always be seen here in Fugui! 】

[Come on, come on! I was in such a hurry to leave the studio just now, but it turned out that there was also an itinerary here! 】

[Today is also a day to call for the friendship of the gods!! 】

[What kind of friendship, long live my ai friendship!!! 】

The people who wanted to snort Lu Qingye × Zuo Qiongqiong in the live broadcast room immediately shut up after the last person came in, they are really a couple, what are they doing blindly!

Lu Qingze didn't mean to appear on camera, and after entering the door, he went to a position that the camera couldn't shoot.

Lu Qingye greeted the people in the live broadcast room: "Hello everyone, everyone who knows me knows me, don't say it if you don't know it."

Today is a mysterious itinerary, I won't show my face, and the agent asked me to lose weight."

As soon as I got home, I found that the artist in my hand went to rub the rice: "."

[Hahahaha, I want to cover it! ] 】

[Okay, we don't know that you are Lu Qingye, Lu Qingye is not in the live broadcast room at all. ] 】

[We will definitely not tell the agent Lu Qingye to steal food here, and we will never tell others that you are Lu Qingye. 】

Lu Qingye: "."

Not much to say, Lu Qingye was afraid that Qin Zhang would really kill him, so he hurriedly said, "Let's start when it's all done, right?" ”

The dishes made by the two were served immediately, and the first dish was Lin Zizhong's fish soup.

Lu Qingye took a sip, gave a thumbs up, and asked Zuo Qiongqiong: "You made this soup!" It's delicious! ”

Zuo Qiongqiong raised her eyebrows: "How do you know that I did it?" ”

"Joke! I can't taste what you've made? What do we have to do with each other! Lu Qingye patted her on the shoulder, and in the next second, he felt a murderous gaze behind him.

He didn't dare to look back, and said with a sneer: "You are my sister-in-law!" How could I not taste what you made hahaha! Ha ha! ”

(End of chapter)