Cannon Fodder Becomes a God of Cooking

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After sautéing the flavor, Qin Xin poured these seasonings on the konjac silk. The original plain konjac silk immediately became shiny, especially the red pepper on the top, which was really attractive. Especially with the sizzling voice, a cameraman couldn't help swallowing.

"I seem to hear drooling."

"Me too..."

"I began to think it was my own, hahaha, but suddenly realized it wasn't."

Qin Xin stirred the konjac shreds evenly, then chopped some green onions and sprinkled on it. Qin Xin was very involved when she was cooking, completely unaware of what happened next.

Qin Xin washed the iron skin again, waited for the steam to boil dry, poured the oil, and then put the fish along the edge of the iron skin, using a bamboo spatula to continuously pour the oil on the surface of the fish until the fish became two-sided The golden color will be served out.

A part of the oil in the pot is filled, and the rest is left in it. Qin Xin cuts the garlic into slices, slices the **** into slices, cuts the red chili into circles and puts it in the pot, then adds the peppercorns, and stirs up the aroma. . Put the fish in again, then add water and boil it, Qin Xin took out some firewood.

The cameraman on the side felt that it was too hard to follow Qin Xin, especially those close to him. They couldn't help but want to eat when they smelled the smell of the pot. Someone just couldn't help swallowing their saliva, and more people would feel hungry. .

Without stopping, Qin Xin cut the white radish into round slices and placed them on the bamboo slices. Then he took out the garlic and chopped the green onions into chopped green onions and set aside.

The juice in the pot was almost collected quickly, Qin Xin filled the fish, and then washed the pot again.

Qin Xin added water to the pot, put the radishes in it and boiled. Taking advantage of this gap, Qin Xin took out the green peppers, potatoes and carrots and cut them into chunks and set them aside.

When the color of the radish in the pot became transparent, Qin Xin took the radish out, poured out the water in the iron skin, cleaned it, and then poured the remaining half of the oil from the fried fish into the pot. Then put the radish in, then add some juice of the salt wood, and then serve it out.

Qin Xin took out a little bit of the oil, then added potatoes and carrots and started to fry. When it was about to ripen, he added green peppers, then added the juice of salted wood, and finally poured out.

Qin Xin washed the blueberries, put them in a bamboo tube and pressed them into puree, then took out one of the sweet potatoes under a pit, pressed them together with the blueberries into puree, and then stirred them evenly.

Qin Xin took out the first boiled yam, put them on the rocks, crushed them with a bamboo spatula, kneaded them into rounds and placed them on the bamboo slices, and then evenly sprinkled the sweet potato and blueberry puree on top.

Qin Xin took out one eggplant at the end. Because it was a bit hot, Qin Xin put it directly on the bamboo slice, and then divided the eggplant in half with a stone.

Qin Xin chopped up all the remaining peppers and mashed them with garlic. Pour all the last oil into the pot, heat up, put the chili and garlic in the pot, fry out, and pour evenly on the eggplant.

Qin Xin hadn't finished it yet, so he put the corn stalks he brought into the bamboo tube and began to squeeze the juice until there was a glass of corn stalk juice in the last small bamboo tube.

After doing this, Qin Xin looked at the sun above her head, almost reaching the top of her head, and it seemed that it was almost time for the competition.