Translator: EndlessFantasy Translation Editor: EndlessFantasy Translation
Su Yayan explained as she boiled the black chicken leg. She scooped out so water and placed it into the clay pot. Then, she added a bunch of herbs. After boiling it with water, she brought it to a slow boil.
Taking advantage of this ti, she grabbed another carp that had already been cleaned. After cutting the sides of the carp, she stuffed the Poria and Chuan Qiong into the fish’s stomach.
“This fish is called the Gastrodia Carp. The dicinal ingredients need to be soaked in Gastrodia for several hours before it becos completely soft. It can only be used after it is cooked, or else there is no way to mix the dicinal properties into the fish.
As Su Yayan spoke, she placed the Gastrodia on the tray and stead it. She had only started the livestream on a whim today, so there was no ti to gather the ingredients.
Thankfully, she had a choice of dried or fresh ingredients when harvesting the herbs on the farm. When she took out the Gastrodia, it was already wet and soft, saving her a lot of trouble and preparation ti.
After the Gastrodia was cooked, Su Yayan stuffed it into the fish belly and added spring onions and ginger before steaming it on the steam basket.
“The third dish is lamb at porridge. The cooking thod is relatively simple. I’ve already boiled so mutton and lamb bones. I just cut them and put them in. The main point you should take note of is this dicine bag…” Su Yayan took out a small dicine bag and placed it in front of the cara so that the audience could see it.
“This bag contains several ingredients like Rehmannia, Chinese Yam, Cuscuta, walnuts, and so on. The ingredients are quite complicated, and the quantity is prepared beforehand. Considering that everyone might not be familiar with these ingredients, it will be quite troubleso for you to concoct them yourself. I’ll have the people at the restaurant help pack them up. If you want to bring them back, you can buy them at the restaurant. Also, after the livestream ends today, there will be a few lucky viewers who will get them from the lucky draw.
When the viewers in the livestream heard that there were more than ten kinds of herbs in the bag, many of them were not from the sa city as Su Yayan. They had wanted to learn from Su Yayan secretly, but they could not help but retreat.
When they heard from Su Yayan that she would make these small bags for sale and would even give them out for a lucky draw, instantly, they felt energized.
[Host please take pity on and bless , you must pick later!]
[Immortal host, as long as I buy this small bag, I can try cooking porridge myself! I’ll buy it tomorrow. Hopefully, it won’t be too expensive.]
[The items in the host’s shop are very affordably priced. The previous poster should not be worried about whether it’s expensive or not, but whether there will be too many people snatching it tomorrow!]
Su Yayan saw their comnts and smiled. She tossed the bag of dicine into the pot and said, “Don’t worry about the pricing. It will be the sa as before, and I will try to make sure that most people can afford it.”
Su Yayan could not guarantee that everyone could afford it, but she could still let most people have a taste of it occasionally.
The essence of the lamb bone had to be stewed for a period of ti before it could flow into the soup. Su Yayan used this ti to cook eggs with He Shou Wu, and then she made a dessert—Sesa Seaweed Cake.
“The white sesa contains many nutrients that the human body needs. It can prevent our hair from turning white and falling off prematurely.”
Su Yayan placed the clean and dry white sesa into the pot and stir-fried it to create a fragrance before grinding it into powder. She then added so starch powder into the pot and kneaded it into dough before she stead it.
At this ti, the lamb bone soup was almost ready. She scooped out the small dicine bag and added the washed Japonica rice into the pot. Then, she stir-fried a large spoonful of seasoning oil and poured it on the already stead carp..
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