Everyone In The Universe Is My Food Fan

Chapter 171

After finishing her speech, Jiang Qiuqiu turned off the barrage and refocused the camera on the cutting board. She picked up the large kitchen knife and began slicing the meat with a smooth and flowing motion.

“When frying small crispy meat, you should choose high-quality pork belly. It shouldn’t be too fatty; otherwise, it’ll be greasy, and if it’s too lean, the texture after frying might be dry.”

“When cutting, slice it into small strips, like this-”

In the midst of her explanation, a long strip of pork belly was effortlessly separated by the knife. Each slice was almost of equal thickness, showcasing her proficiency.

At the same time, the “Jiujiu” fan on the barrage began recommending her dishes:

[Are you a fellow member of the Food Circle? Sorry for the dispute today! But the dishes made by Jiujiu are really delicious!!!!]

[Especially the spicy and sour pork, a masterpiece; it makes your mouth water just thinking about it!]

[Your recommendations are too weak. Let me share – Jiang Qiuqiu’s braised pickled sour fish from before, flavorful without being greasy. Even the fatty parts have a chewy, sweet texture, and it’s incredibly fragrant when paired with rice!]

[Also, the fried pork chops-]

[The unique aroma of deep-fried meat, unparalleled in the entire universe!]

The sincere and authentic praises made onlookers think, ‘Hmm... it does seem quite tempting. Should I watch the stream and then eat?’

“No, this time it won’t be very spicy.” Jiang Qiuqiu smiled as she mixed the meat and Sichuan peppercorn powder evenly. She added some ginger-garlic water to eliminate any unpleasant smell from the meat. “After preparing the pork belly, we let it marinate on the side and then start preparing the batter.”

Similar to how the texture of fried chicken is determined by the coating, the batter for frying small crispy meat directly influences the texture of the crispy meat.

Whether it’s soft or hard, filled with crispy aroma or slightly bitter-all of this depends on the balance.

“First, we crack four eggs into the bowl.”

[I’ve noticed that you’ve been using bowls a lot recently. Hard work, Jiujiu!]

“Then take out the leftover starch from making rice rolls last time and put it in the bowl. Add a bucket of cold water. To make the stirring process smoother, we can add some cooking oil to the water.”

Now, the ingredients were ready, and all that was left was to mix them.

Usually, using hands to feel the thickness is more intuitive, but with such a large bowl-

Jiang Qiuqiu chose to use a stirring rod.

The quantity today was substantial, requiring a longer mixing time.

Watching the process of mixing was naturally interesting for the loyal fans: Our Jiujiu’s little hands holding the little rod, and the food is instantly produced! Howl, howl, howl! Excited, excited, excited!