Live broadcast: I raise bees deep in the rainforest

5:30 pm.

Su Zhenlin takes Mr. Song and Wang Yuemeng for a stroll outside the yard.

Wang Xue is picking vegetables in the vegetable garden.

Su Ran is sharpening a knife by the water collection pond.

In the live broadcast room.

One million netizens are online

【Wild Kid, send out a plane: It's finally time to eat the yellow eel king, the rice is ready, please~ host, serve the dish】

【The rich man is so upset that he sends out a weakling: Stop pretending, you just sent me a message and are waiting to eat eel in the restaurant.-】

【Grandma Run is 60 years old and gave 10 likes: I heard that the anchor specializes in teaching people how to cook, so I came here to learn】

【Xuanxuan's mother gave 999 likes: Auntie, you are right to learn from him. The dishes taught by the anchor are very easy to make and delicious.】

【……】

Su Ran read the comments and introduced:"Eel is a nutritious and delicious fish."

"It is suitable for people with weak body and insufficient qi and blood."

"I will make a special eel dish for the three guests today."

After saying that, he took the eel out of the bucket.

Seeing the huge eel king, the new netizen was shocked.

【Super big!】

【Still alive, so scary】

【I dare not look, I dare not look.】

Su Ran pulled the big basin over and put the eel in it.

He said to the live broadcast room:"Eels must be killed alive to be delicious."

"The method is the same as killing an eel. Use a nail to fix its head, then cut open the internal organs and remove the bones."

Hold the eel king's head, tap it horizontally with a knife, and instantly nail the eel's head to the chopping board.

Red eel blood flows out of the eel's head.

Many netizens are excited

【Eel blood is very nutritious!】

【This is a good thing, how much blood does such a big eel need?】

【It’s best used to cook eel blood porridge!】

【Shouldn't the anchor dip the liquid first? That's disgusting.】

【We have to scald the eel to remove the slime before we can eat it.】

Su Ran shook his head, quickly cut the eel's neck with a knife, and explained:

"Folk legend says that eel blood can replenish"

"But don't keep the eel's blood on purpose. After it is slaughtered, the meat will have blood in it. Don't pick up the blood that flows out. It is not clean."

"As for the dip, it is the protective liquid secreted by the eel."

"Preferences vary from place to place"

"We locals like the original flavor, without pickling or removing the mucus."

After saying that, he inserted the tip of the kitchen knife into the back of the eel.

The knife was quickly pulled down from the top to open the eel's back.

The eel is very long.

Su Ran grabbed the eel's tail with one hand and the knife with the other.

The tip of the knife was against the eel's back, ready to accurately separate the whole eel, revealing the smooth and tender flesh.

Using the same method, he separated the spine and the meat, slicing out a neat spine.

He began to cut the meat again.

The one-meter-long eel quickly shortened and finally became a pile of neat eel slices. Each piece was the same size, as if it came out of a machine.

The whole process, from nailing the head to cutting into pieces, took less than a minute.

Like a master who had been killing eels for ten years.

Su Ran wiped his hands. He took out the food storage box.

He grabbed a handful of eel meat, each piece of meat was covered with mucus.

He filled the whole box.

Then he shouted outside:"Second uncle is ready, take it back and cook porridge!"

"Hey!"Su Zhenlin, who had been waiting for a long time, ran back happily, picked up the food storage box and ran away.

The Jialing motorcycle"beep beep" hurried back.

Eels are the most important fish to be fresh. They will not taste good if they are late. (To read exciting novels, go to Fulu Novel Network!)

Su Ran put the other half in a basin and brought it to the kitchen.

Wang Xue had already prepared the casserole and ingredients for him.

Su Ran turned on the fire.

Introducing to the live broadcast room:"Eels can be stewed, roasted, stir-fried, fried, stir-fried, and deep-fried. They can also be used to make porridge, soup, and porridge."

"In order to take care of Mr. Song, I chose the simplest method, I will use the Zhezhe pot to cook it."

As he said.

He poured in vegetable oil.

"The method of making Zhezhe casserole is to make sure that when the fresh ingredients come into contact with the high-temperature clay pot, the surface of the ingredients will be cooked by the heat, which can instantly lock in the moisture and freshness of the ingredients and preserve the freshness of the ingredients."

"The difficulty lies not in the preparation of ingredients, but in the heat."

"The process is to heat the pan over high heat, add oil and then turn to low heat, add the ingredients and stir-fry until golden brown, then add the prepared ingredients, stir-fry over high heat for two or three minutes, delicate fish and meat do not need to be stir-fried."

Su Ran motioned to Wang Xue to pour a plate of whole garlic into the casserole.

Su Ran used chopsticks to stir-fry until fragrant.

Then add large pieces of ginger and pre-fried pork belly.

There was a sizzling sound from the casserole.

He explained as he spoke:"When making a sizzling pot, everyone must pay attention to the heat, seize the opportunity, do not hesitate, put the ingredients in immediately, and use the spatula at any time to stir-fry quickly, so that every bit of heat can be evenly distributed on every inch of the ingredients."

Wang Xue poured in the shiitake mushrooms.

The sizzling sound became louder.

"If you like other ingredients, you can also add onions or peppers, but Mr. Song wants to eat something lighter, so I only used small mushrooms"

"Stir-fry for two minutes, then add the eels.

Wang Xue poured all the eels into the pot.

Su Ran introduced:

"Do not add water to the dish. The pork belly not only provides fat to the eel and mushrooms, but also absorbs the fragrance of the mushrooms and eel. The three complement each other perfectly."

"After all the aromas are released, we can add the ingredients. Keep it light, a little oyster sauce, a little sesame oil... a little salt, stir fry evenly with chopsticks."

"When the eel is about 60% cooked, cover it immediately to lock in the flavor."

Every time Su Ran introduced a process, Wang Xue cooperated with him to add the ingredients.

But when the lid was put on, Wang Xue was stunned:"The eel must be taken out of the pot as soon as possible after it is put into the pot, otherwise the meat will be tough. If you cover it like this, it will be tough when it is cooked. What should I do?"

Although Wang Xue did not dare to kill the chicken, she knew how to eat it. She also had cooking skills and was familiar with various ingredients. She pointed out the problem right away.

Su Ran smiled, turned around and took out a bottle of rice wine.

The amber rice wine was poured on the lid of the casserole.

Bang.

The whole casserole suddenly caught fire.

(OO;)

Su Ran waved his hand:"The fire will be out in 5 seconds"

"That's it."

"When it is served on the table, it is ripe."

"If you like, you can also eat fish head, chicken, and vegetables."

In the live broadcast room, the aunts who were learning were confused.

【Xuanxuan's mother sent out a plane: Teacher, this speed is too fast and I can't keep up】

【Happy Home, 10 likes: The fire came too suddenly, I am not afraid of lighting a fire】

【The whole process took less than ten minutes, how come it was done? This is not the easiest at all, auntie, I can't learn it!】

【The Cantonese Restaurant, sent out 1 rocket: The anchor is amazing. The production of Zhezhe Pot may look ordinary, but it really tests the chef's experience and control over ingredients and heat. The success or failure of a pot depends on seconds. In our store, a qualified Zhezhe Pot chef must learn for at least five years!】

【New Lewang Dakang, 999 likes: Damn, isn't this the skillful eel pot invented by my grandfather? Why does the anchor also know how to make it? Who did you learn from?

Su Ran looked at the comments and smiled slightly:"I'm sorry"

"I watched the tip of the tongue"