Chinese Little Master: I am a brother

In addition, the emperor loved the princess so much, and what Liu Sheng said, he naturally heard it all in his ears and remembered it in his heart.

It is estimated that if Liu Sheng continues, the emperor will soon treat him as a god version.

“You can send someone to get those ingredients later, it’s better to see the state of the princess in the past few days.”

“It’s that she really changed the status quo because of the cooking I made, and you can ask someone to buy it quickly.”

“And a lot of ingredients, after putting it down, it will not be very good, but will lose nutrients.”

This is already the most detailed time Liu Sheng said.

After all, you can’t let a young life weaken because of cooking problems.

That was simply a waste of the excellent food under the sky, which would only make Liu Sheng feel extremely pity.

“Everything is at Master Liu’s command, you continue!”

The emperor was like listening to a nutrition lesson, and at the same time took a serious look at the various effects of food.

Not blindly not following is a preference for the little princess.

“If there is no doubt now, then I will cook some of these dishes.”

I am only halfway through my own cooking, and I have already explained so much.

If you delay a little longer, Liu Sheng’s fish will be old, and the flavor of the seasoning will only lose its original umami.

“You’re busy, you’re busy.”

That disturbed Liu Sheng’s mood of cooking, and even the emperor did not dare to say more.

Directly Liu Sheng took the card like this, and the deep-sea fish that had been marinated was put into the steaming drawer that had just been boiled.

The boiling water is hot, but it seems to have a touch of fairy air, and before the fish is cooked, it feels particularly good visually.

It’s always a lot more natural than those things that are fried and fried.

Then Liu Sheng put the shrimp paste in a bowl and ordered a little cooking wine, salt, and some ginger powder.

Stir slowly clockwise to energize all the shrimp puree and take a smaller pot.

Put some water until the heat boils, and put some broccoli and diced carrots in the soup.

When the water boils again, put a little salt, and then put the spoonful of the shrimp into small balls and put them into the pot.

The small balls in the direct water slowly float up, all jumping above the water, as if beating, which is very cute.

Each one has a pink color, with accents of carrots and broccoli.

The whole shrimp ball soup is beautiful enough.

But it seems that this point is not over, Liu Sheng took out a small bowl and beat an egg in it.

Liu Sheng used an egg beater to fully fuse the egg white with the yolk to form a yellowish liquid.

Just when the shrimp ball soup was boiled by the fire, he also added the egg liquid quickly.

Quickly slid along the edge of the pot, the movement flowed, without the slightest hesitation, can be described as quite skillful.

Even though he was stared at by many pairs of eyes, Liu Sheng did not show the slightest look of stage fright.

On the contrary, it shows his sophisticated side of technique, and he is not disturbed by anyone at all.

When the soup and dish were about to be completed, Liu Sheng picked up a very inconspicuous steamed bun beside him.

Very quickly, the steamed buns were divided into scattered pieces, each of which was only about one centimeter in size.

The error of each piece does not exceed one millimeter, and such exquisite knife skills will not belong to anyone even in carving.

In fact, Liu Sheng’s most profound cooking technique, that is, knife work,

But since it was really eaten, and it was not a competition item, Liu Sheng ignored this.

Mainly for nutritional matching and taste, because the main cooking method, less those fancy things.

It made the emperor’s heart very steady, and the expression on his face was much softened from the initial worry.

Liu Sheng’s side never stopped, he picked up a frying pan, put it on the fire, and used a little oil to coat the surface.

Brush the surface of the screen evenly with a thin layer of cooking oil, then pour the evenly cut steamed bun pieces into the frying pan.

Then keep stir-frying the spoon so that all the steamed bun pieces are evenly heated, and finally stir-fry until it is set and light yellow.

Then when the temperature in the pan reaches its highest, add a little salt and cumin powder, plus a little paprika.

After stir-frying evenly, it is directly out of the pot, and it is synthesized in one go, which is simply perfect.

“Good! Master Liu’s craftsmanship is truly inscrutable, and this last staple food alone makes me feel fragrant. ”

“Come over and get it and let me taste one or two.”

You know, how could anyone in this deep palace courtyard make steamed buns into such a delicacy?

Or just change the look, add some stuffing to it, and don’t use it for stir-frying at all.

And after stir-frying, the steamed bun is crispy on the outside and soft on the inside, golden in color, and crispy in taste, which is really a must.

Listening to the emperor’s words, the minister hurriedly added the plate, the steamed buns that had been made, and quickly brought it to the emperor.

Then they handed over soup and steamed deep-sea fish one after another, and they were also served at will.

That careful step by step only made Liu Sheng feel funny.