In fact, those models are of relatively good quality, and they can be worn again and again, and they are worn repeatedly, so Xiao Qian naturally wears them often.

Liu Qianqian inherited the simple character of the two of them, and her food and clothing were also very ordinary, and when she still had money at home, she didn't do much about those famous brands.

Unlike Xiao Qian, Liu Qianqian doesn't like seminiferous things very much, and she feels that there is no point in spending time on these things.

But expensive brands are wasted casually, which is neither in line with the family motto of the Liu family, nor in line with her personality, so most of Liu Qianqian's clothes are some affordable brands, two or three hundred pieces, but they can be worn hard, and they are worn out and replaced with one piece, worn out or can't be worn, and it is good to wash them and donate them.

Based on this, the Yanagi family's kitchen, although also very spacious, is only an ordinary family kitchen: an L-shaped countertop, a four-door stove in the middle island, and a large two-door refrigerator with a freezer.

That's pretty much enough.

A kitchen like Duch's can't be compared to the back kitchen of some small restaurants.

Master Quan took out the materials for the Buddha jumping over the wall and set up a full table: "Miss Liu, please use it." ”

After saying that, he stood aside, and it cannot be said that he was on the side, he picked up the knife and began to sharpen it.

Liu Qianqian looked at the brand-name knives on Nakajima, and also understood that Master Quan was not going to help.

If you don't help, don't help.

She scanned the materials and was pleased that Dushi was a more socially responsible enterprise in the end, and he also imperceptibly abided by some principles at home. The materials for these Buddha jumping over the wall on the table are very complete, except for no shark fin, only a pack of wet powder.

Liu Qianqian looked at the wet powder, put it aside, and began to process the seafood materials.

The fresh materials are much easier to handle, and she is proficient, so she doesn't need anyone's help at all, so she cleans up the ingredients and soaks them in water first.

The thighs, trotters and pork ribs are then processed, which are washed repeatedly with running water to remove the blood foam.

Master Quan was still sharpening his knife at the beginning, and when Liu Qianqian began to process the seafood, the movements in his hands stopped, as if he was attracted by Liu Qianqian's technique, and looked intently, his lips moved from time to time, as if he wanted to ask something, but he didn't speak.

There is no skill in chicken thighs and pork trotters and pork ribs, so the whole master began to sharpen the knife again.

After cleaning, set up the pot again, put the water, and the chicken thighs must be pot under cold water, respectively, and the pot under cold water can blanch the blood water, and the flavor will not be crossed.

There are enough stoves in the kitchen, three pots in one breath, five stoves, and an iron plate for frying.

While the water in the pot was not boiling, Liu Qianqian hurriedly processed the spring bamboo shoots, and just got it in her hand, it felt very fresh, a fragrance was fragrant, the more you peeled off the bamboo shoots, the heavier the fragrance, but it was just smelling fragrant, and the bamboo shoots had to be blanched, otherwise they would taste astringent.

After peeling the bamboo shoots, the water in the pot was also boiling, Liu Qianqian hurriedly took it out, cut some ginger slices, spread them on the bottom of the casserole, and then put the chicken thighs and pig's trotters and pork ribs into it, and then put some green onion knots, and then put the ham slices back in hand, put them together, add water, and turn on the fire.

Buddha jumping over the wall this dish, there are many ingredients, each of which actually has to be processed in advance, and it will be a lot of trouble to make it alone.

In a restaurant, it is natural that several chefs work together.

Liu Qianqian suddenly volunteered to do it, but the lunch at noon would definitely not be able to catch up with this dish, so why should she have dinner.

Although he said that he wanted to avoid the eyes of Du's father and Du's mother looking at his daughter-in-law, when he came to someone's house, he hid in the kitchen the whole time, which was a bit thicker than Liu Qianqian's face. All right

So she still has a multi-line operation, making the pot and processing it at the same time.

If Master Quan can do a favor, it is naturally the best, but looking at the appearance of Master Quan, it seems that he has to sharpen his knife until he is old.

Liu Qianqian is also not good at instructing other people's chefs, if she likes to do it or not, she can't do it herself, just spend more time.

When the pot is boiling, Liu Qianqian continues to process the spring shoots, cut the peeled spring shoots into thin slices, clean them, and then take out a new pot and fill it with water.

At this time, the casserole was also boiling, Liu Qianqian turned the heat to a low heat, adjusted the heat, covered the lid, and then simmered slowly, at least for two or three hours.

If it is convenient to do it at home, you can use a pressure cooker to press, but Liu Qianqian suspects that the Du family doesn't even have a pressure cooker, but the casserole is quite complete, and there are all kinds of them.

Come to think of it, although the pressure cooker is faster and softer, it basically loses its tenacity when it is pressed through the ingredients, only soft, and it is slowly stewed in a casserole, and there is a hint of elasticity in the softness, and the taste is better and richer.

A family like Duch, with such a kitchen at home, would not have used a pressure cooker by himself.

What about the long time it takes to stew, anyway, the chef does it, and the beef stew is eaten at noon, and the chef starts preparing it in the morning, and it can be eaten at lunchtime.

Liu Qianqian has also heard that such people generally set a full-day menu when they get up in the morning, and the family also knows in their hearts that it takes time to get some things up, and what they want to eat temporarily, they generally don't pick those that take a few hours.

Speaking of which, Liu Qianqian only realized after a while, it is impossible for a kitchen like Dushi to have only one chef.

Mother Du also said just now, ask the master Zhang at home if he will do it, and now this master has a full surname.

Liu Qianqian didn't understand what was going on, anyway, she understood that it couldn't be that Du's father or Du's mother deliberately gave her a look. She believed Du Xiao's words, and the Du family's parents probably really wanted to invite her over, talk to her well, and then talk and talk to her and Du Xiao.

Father Du said that he was Liu Shi's friend, and it should not be a lie.

So what's the problem?

Liu Qianqian is not stupid, in the Du family, who is the most hostile to her, she can guess with her knees.

I don't know what Du Heng means, do you think she is stupid, or do you think she won't tell Du Xiao anything?

Then he couldn't be more wrong!

Although Liu Qianqian and Du Xiao do not have such an ambiguous relationship, they are class comrades-in-arms, and she will say anything to Du Xiao!

After listening to the front foot, the back foot complains!

Liu Qianqian silently kept this matter in mind, of course, she had no evidence, but what evidence did she need to make a small report with Du Xiao?

If Du Xiao had doubts in her heart, she would have found evidence, she was only responsible for making a small report.

Liu Qianqian really can't understand those who are not easy to speak, why? If she doesn't open her mouth when she finds out, she will feel guilty and regret when something happens, why bother?

If she finds that something is wrong, she will tell Hua Qiaoran as soon as possible, and if necessary, she will tell Du Xiao.