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Chapter 549: Chrysanthemum Seabass

The taste of the pork loin had a strong impact on most people. Even if the tendons inside were removed, the taste of the stew would not go away for a long time.

Seeing that the dishes were ready, although everyone was curious, they didn’t dare to try it.

Only when the first batch of curious people came out to share the aftertaste did people start to try.

[When the host first brought this pork loin out, the taste almost drove me away. I didn’t expect it to be so tender and delicious after it is cooked. The previous sour taste is all gone!]

[It’s true, it’s true. I didn’t dare to eat this thing at first. I always felt that the smell wasn’t very clean. When I saw other people’s comments, I took a bite out of curiosity. I kind of fell in love with this taste.]

[Sure enough, everything will change drastically in the hands of the host. The fish is no longer fishy, and the mutton no longer has any odor. The pork loin is the same now. Coupled with the crispy and sweet cucumber, it’s super delicious!]

[It’s soft and crisp and has a peculiar taste, but it’s really delicious.]

{You make me drool. I want to eat too!]

Su Yayan took some time to glance at the screen. Seeing that most people didn’t mind the taste of the pork loin, she was relieved and prepared the next dish—chrysanthemum seabass.

The so-called chrysanthemum seabass was to cut the flesh of the seabass into the shape of a chrysanthemum, marinate it with wine, wrap it in raw powder, and fry it in a pot. From afar, it looked like a blooming chrysanthemum.

‘When the plate was loaded, a few pieces of cooked green vegetable leaves were decorated on the bottom plate. The plate of dishes was like a scene, making people couldn’t help but marvel at the exquisite craftsmanship of the chef and the unique characteristics of the dishes.

“When you cook this dish, you can add a little lemon juice at the appropriate time. It can also remove the fishy smell and increase its freshness. It can also serve as an appetizer. However, because it’s fried food, the audience with blistered mouths better not eat too much.”

[It’s fine, it’s fine. The food tasting in the livestream won’t affect reality. Thanks again to the big shots who invented the virtual simulator, I can taste all the delicacies without having to worry about being stuffed!]

[Ah, the commenter above, now that you mention it, my resentment towards not being able to eat the host’s cooking in real life suddenly disappeared.)

[Although what he said made sense, it was even more uncomfortable to realize that my stomach was empty after eating! Sob sob, the host’s dishes always hook my stomac’s cravings. Even if it got worse, I still wanted to eat it. Please pick me in the lucky draw later!]

Su Yayan watched the various complaints on the screen and smiled without saying anything.

She took a look at the dishes on the table and felt that there was still too little, so she added a braised spring bamboo shoot and green bean lotus root.

The green bean lotus root was actually to replace the glutinous rice in the dish glutinous rice with green beans to reduce the heat. The glutinous rice would be cut into pieces of lotus root with small green beans embedded in the middle.

‘When you take a bite, there was both the sweetness of the ice candy and the refreshing taste of the green beans. The crisp texture of the lotus root coupled with the glutinous green beans was quite popular among audiences who liked sweet food.

After the livestream broadcast ended, Su Yayan asked a few chefs to bring the dishes and soup out.

However, as soon as she stepped out of the kitchen, she was greeted with the sight of Huo Chenhuan and a family of three..