Chapter 334

  To make plum dried vegetable lean meat pie, the most important thing is to make fillings and roll the pie.

"When we make fillings, we have to choose this kind of dried plum, cut into small strips, and so does the meat." Jiang Qiuqiu picked up a piece of gourd pork and showed it in front of the camera. "

   "But for filling, we don't want to mince meat."

  The meat is too soft, and the rich layers are missing. To make the best pie, the meat is best shredded manually.

  This process is difficult, because the cut is evenly cut, and the cut must be fast enough, otherwise the live broadcast for two hours requires two hours of meat.

  Fortunately, this has always been Jiang Qiuqiu's strong point.

Both   Langli Baitiao and Xuexue today are watching live broadcasts. Both of them are full-time anchors with distinctive personal styles. They have their own styles, but they both really value the live broadcast business.

  After all, I’m full-time and want to make ends meet.

  So, it is true that I want to come to Jiang Qiuqiu’s live broadcast room to learn some skills.

  Who knows that what you see is such a difficult thing.

  Cut such silk?

  The key is that everything is cut like this, and there is a giggle on the barrage, and only a handful of people express their amazement on the barrage.

  What does this mean? Explain that it's no surprise.

  There are not many steps to make pie.

The dough is kneaded, the filling is mixed, and then start to wrap, wrap the filling into the cake like a bun, flatten, use a stick to make a small hole, and then use a rolling pin to roll the dough into a thin layer Piece of.

  This looks like clouds and flowing water, and the viewers boasted [Wow, the cake is so thin! 】

  【Looks great! 】

  But in the eyes of professionals:

  ——Why can she distribute the meat so evenly?

  ——Is dazzling the key to making the cake thin and not exposed?

  Different from making scallion pancakes, you can’t flatten them all at once and put them on top. Otherwise, the thin cakes will be slightly dry if they are left on the cutting board for a long time.

  So, Jiang Qiuqiu took out the shelves, flint and big stones that were prepared in advance.

   Such a big guy came up, and the crowd in the live broadcast room climaxed again.

  【Wow, are there new tableware again? 】

  【Seeing this shelf, I miss my grilled oysters——】

  The flint was hot, and the smooth stones placed on it became hot. Jiang Qiuqiu used a small brush to brush a little bit of oil on the stones, and then pasted the thinned cakes.

  The soft cake can fully contact the hot stone. Because it is pasted too tightly, the middle of the cake is heated and expanded and arches a big bag, and Jiang Qiuqiu just rolls out another cake.

  I just stretched over there, so I’m here to turn it over. Both the stone and the cake were hot. Jiang Qiuqiu stretched out his hands, and his slender fingertips were a little pink. Without any cover, he lifted the cake and turned it over.

  Two stones are prepared here, just enough for Jiang Qiuqiu to make cakes alternately.

  The cake is gradually cooked, and the air is filled with the smell of dried plums, which is not very inviting, but the aroma is always lingering.

  It takes 20 cakes to open the tasting channel.

  So everyone can't eat it while holding the baby, so they can only watch it eagerly.

  【I can't do it anymore, I really hate this pk system, why can't I just make it and start eating it directly. 】

【Me too! so annoying! Have to wait for 20 to be complete! snort! 】

  【Fit! 】

  【……】

  【Not the ones upstairs? You didn’t say that when you were a non-chief when you were robbing food on the live broadcast (*￣︶￣)]

  【Bah, baah, that's all over! Now we can all grab it! 】

  Thinking about it this way, pk live broadcast is also good, at least it’s not that ‘sorry, the quota is empty, please come again next time~’

  Everyone is lively.

   is full of anticipation and teasing of food.

  The onlookers watching the waves and Baitiao and today's snow are enviously immersed in this atmosphere.

  (End of this chapter)