Longing for the Art of Life King

Without it, this lineup and these six long legs are really eye-catching.

The key to why the girl group is so popular is the posture. Looking at the six in front of them, the posture is not small at all. Anyway, they are fatal to them, the bceh girls.

The director here also used the drone at the right time to start 360-degree shooting with no dead ends. This kind of scene is comparable to some large boy groups, but it is rare.

As soon as I got close to the mushroom house, I smelled a tangy aroma.

"Wow! It's so fragrant!"

"I smell it, it's the smell of sweet and sour pork ribs."

"I'm even hungrier now."

When I got back to the small courtyard, I saw Huang Lei cooking the spoon, Mr. He, Zeng Hui, and Li Jie helping out, and Reba and Li Xirui squatting by the well water to wash vegetables.

Six people entered the door and were warmly welcomed by everyone

"The hero is back."

"It's been hard work, just sit down and rest."

"We have watermelons grown in well water here, they are so sweet."

On Wei Baoxun's side, those who drink tea drink tea, those who take a bath take a bath, and those who eat watermelon eat watermelon, Su Yang is not so good.

"Xiaoyang, the fish and radish you want to get have been done for you, so you can do it now."

"Okay, I'll come out after I wash my hands." After Su Yang finished cleaning, he went to look at the marinated fish. Generally speaking, it was not bad, but Huang Lei probably was too busy, so he didn't massage after rubbing the salt. Su Yang could still see some fine grains of salt on the surface of the fish.

But it doesn't matter, just massage it now.

After the massage, Su Yang began to season.

The reason why Su Yang's peacock fish is unique is that he has one more process than the usual method, that is, he will soak it for a period of time with his own seasoning before cutting it.

Vinegar, ginger, garlic, sugar, sesame oil and all the seasonings were put in one by one, after soaking the whole fish body, Su Yang put the fish down and started to get his big radish.

The washed radish is peeled, cut into pieces, and a concentric circle is dug out, then put in water and steamed in a pot until half-cooked.

Although radish stuffed is named after radish, the key is the stuffed stuffing in the radish, that is, the stuffed meat.

While making minced meat, Su Yang asked the program team to ask for a small cup of rice wine. This is also Su Yang's own preference. The rice wine enhances the aroma, and the alcohol is not high, so it is not intoxicating.

After the meat stuffing is finished, take out the half-cooked radish, cool it in water, and then put it in stuffed meat, if it is cooked.

In fact, some people directly use raw radishes in the stuffing, and then steam them. Su Yang chooses to steam the radishes until they are half-cooked. In this way, when steaming for the second time, the internal structure of the radishes will be looser and the taste of the stuffed meat will be better. It is easy to integrate into the radish.

Of course, there are advantages and disadvantages. In this way, the nutritional value of radish will be greatly reduced, but the taste will be better.

When the radish was stuffed into the pot and steamed, Su Yang started to make peacock fish.

This dish is actually not complicated to make, the most difficult part is the seasoning and knife solution.

When Su Yang sabered the blackhead fish, everyone's eyes came together.

I don't know how he pulled it, but everyone saw a left knife and a right knife, and then the whole fish turned into pieces of fish, which were neatly placed on the disc. At the most amazing moment, these fish pieces On the top of the body, there is still a trace of fish skin connected, in other words, these fish pieces are a whole.

"Great!"

Huang Lei gave a thumbs up, which was enough to express his mood.

"This knife skill is amazing! Su Yang, can you cut tofu?"

"Okay."

Su Yang didn't answer directly. For the outside world, the most difficult thing about this dish of Wensi Tofu is the knife skills, but Su Yang knows that the most difficult thing about this dish is the soup. If you really want to say how difficult the knife skills are, that's it.

After cutting the mullet fish with a knife, Su Yang poured a little of the seasoning for soaking the fish on the plate, and then sprinkled it with chili.

Just in time, the radish was stuffed out of the oven, and it was replaced with peacock fish.

Put the radish stuffing aside and wait. It may be a little cold when the table is opened, but this is impossible, mainly due to the limited tools. Otherwise, steaming the two dishes together and controlling the time will be perfect.

After the peacock opened the screen and the fish was served in the pot, Su Yang began to make his last dish, boiled pork slices.

This is a home-cooked dish among the home-cooked dishes. It is not troublesome to make. The key points are one is the heat and the other is the gorgon. If you master it, anyone can make this dish well.

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Text Chapter 73 Actors with good looks don't hiccup (the third update, please subscribe! Please collect!)

Nine plus four, there are exactly 13 people, and the whole bamboo collapses, and it is full of people.

Gentlemen receive a can of beer, and women receive a can of Coke.

Teacher He took the lead in toasting, "Come on, first of all, let's respect our chief chef, Mr. Huang, and the second chef, Su Yang."

"Roar!"

"Thank you thank you!"

Everyone toasted together, and the scene was unprecedentedly enthusiastic.

"Then, thank you all for working so hard today." Teacher He raised his glass and said loudly, "Today, we picked a total of 4000 two hundred and thirty-five corns, exceeding the scheduled target."

"Great!"

"One word awesome!"