Star Chef, She Can Be Salty Or Sweet

Pangpang Xiong and the others also found it to their liking.

Jian Yan was satisfied with the sound, and said to Father Rabbit, "Father, the ingredients for making flower cakes are found by the dumplings, will you make them again in the future?"

"Stop pinching!" If it's delicious, he can give up his hobby of pinching dumplings.

Anyway, he himself has hair, the same rua, but he can't pinch it.

At worst, the next time his paws itch, he will pinch Pangpang Xiong or Fu Doudou's paws.

In addition to the roughness of the claws, it is actually not bad.

Thus, the dumpling and the others were freed.

There are not many flower cakes made, mainly for the first time, and I dare not make too much, worrying that I will waste the ingredients if I make a mess.

But in addition to flower cakes and the original pot of soup, she also used the stems of a glowing plant, along with beef, to make a pot of fatty beef rice.

On the gold-painted bone china plate, the round shape is covered with a layer of light brown fat beef on the crystal clear rice.

Both the fat beef and the rice are hot. In the rising heat, the pieces of fat beef are rolled into beautiful shapes, and the luminous plant stems exuding a peculiar fragrance are fried, and the oil flowers are shining on them, and some seaweed is added. Crushed and a few black sesame seeds, it looks fragrant and tender.

It makes people want to dig a big mouthful with a spoon and feed it into the mouth to enjoy the full and full taste and taste.

Beside the rice is a heart-shaped fried egg.

The semi-liquid egg yolk, when lightly touched with a spoon, moves like water, as if it will flow out of the white and smooth egg white in the next second.

There are many fat cattle and stems, and the ground is very thick.

Dig down with a spoon, basically you can't dig up rice, only fat beef and stems can be dug up.

A fat cow that has not been fried with onions is a fat cow without a soul.

Unfortunately, we ran out of onions in the cafeteria today.

But the stems of glowing plants make a perfect stand-in for onions.

The stems that are not inferior to the aroma of the onion stir-fry also have an attractive aroma, which is more overbearing than the onion and more appetizing.

The fat beef that has absorbed the fragrance of the stems is tender and salty, and at the same time extremely elastic and chewy. When the teeth are chewed, the delicious and delicious gravy will rush to overflow, flow between the teeth, and fill the entire mouth .

Fat beef tastes best while it’s hot, preferably the hot one. It’s said that eating too hot food is unhealthy, but compared with the deliciousness, health seems so insignificant.

The hot fat beef is rolled into the stomach, and the breath exhaled has the fragrance of fat beef.

It is easy to imagine how these fat beef are fried in boiling hot oil, from the initial bright red to an attractive burnt brown.

Fat cattle, as the name suggests, are more fat and less meat.

Stir-fried over high heat, the fat of the fat beef is boiled out at a high oil temperature, and the fat beef with less fat turns into a thin, delicious and delicious fat beef that rolls up.

Another bite of plant stems, powdery, waxy, soft, with a strange fragrance, one bite can make people delicious!

Shredded seaweed and black sesame are used as garnishes. Although the taste is not as fresh and salty as the fat beef, the powder and softness of the stems, when paired with the two, the taste is the ultimate enjoyment.

Finally, it's a soft-boiled fried egg!

The round and plump soft-boiled omelette, when pressed lightly with a spoon, feels soft to the touch.

Immediately afterwards, the edge of the snow-white egg white that was cut by a cold and hard spoon and connected to the soft-boiled heart, and the golden thick semi-liquid egg yolk gushed out like magma, slowly flowing on the fat beef, stems and rice. superior.