Gu Ming never expected that their teaching in the basic stage was basically the same as that in our higher education stage.

Yes, this is to maximize the subjective initiative of students!

This is a very good, worthwhile part to learn and promote, she took out a small notebook and carefully recorded it.

"Click!"

She took out her camera and recorded their lessons, presumably pictures were more convincing than plain words.

After the visit, Lu Zheng symbolically left a check for 50,000 US dollars.

He didn't want to stay, but he said before he came that it was okay to visit and investigate, and you had to donate some money symbolically to the school.

The capitalist system can always exchange money for something, and what they experience today is pediatric. The ivory tower is indeed much purer than the society, and secondly, this kind of visit really has no value, it is all things on the surface, and you can know everything at a glance.

The 50,000 meters of Lu Zhenghua should be a bargaining chip to buy a ticket and gain the trust of the school.

"Little Zhengzi, I won't go to see other places, thank you for accompanying me out today and giving you a surprise in the evening!" Gu Ming leaned over to Lu Zheng and whispered.

"Last night's scare wasn't enough?" Lu Zheng muttered!

............

The group returned to Lu Zheng's house, Gu Ming put down the information and came to the kitchen to get busy personally, she had heard the elders say: "Man, if you want to keep his heart, you must first tie his stomach!"

At first, she didn't believe it, but when she saw this man eating, the inspiration in her heart suddenly appeared.

Before she went out today, she specially explained to Broken Tooth Ju that when he arranged for someone to buy vegetables, he must not forget to buy a piece of good sika venison.

In the hands of the crooked fruit man, this thing is always roasted, and it is the kind of three or four, or seven or eight medium-ripe.

Gu Ming was going to use it to make a Beijing-style stir-fry, which she had learned from the master of the state banquet.

Slice the meat first, and pay attention to the texture of the venison during the slicing process, otherwise hehe......

Finally, put it in the boiling water and blanch it, she took out the meat and dried it slightly, the little oil in the pot was already 5-6 minutes hot, at this time she remembered the master's teachings, and added cumin, cinnamon, star anise, bay leaves and other big ingredients.

After letting the flavor of the ingredients come out, he then added the sweet noodle sauce she specially brought, and after continuing to stir-fry until fragrant, he added two pieces of red tofu, which, according to the master, was to add color.

After continuing to fry until fragrant, he added hot water at 70-80 degrees, and the master also said that cold water should not be added, otherwise the meat will be very fishy.

Then he added half a spoonful of sesame sauce, but the master did not say why. However, she can guess: this may be the same as adding sesame oil to enhance the flavor, but the sesame oil is too oily, so it is replaced by sesame paste.

After the ingredients in the pot are boiled, the blanched venison is added, and the next step is a process of marinating, after about 20 minutes, the soup becomes viscous, the marinated venison is completed, and it is put on a plate.

If this dish is used as a marinated dish, then all the processes will be completed, but what Gu Ming is going to do today is a Beijing-style stir-fry, so this is only a semi-finished product.

She then continued to put oil in the pan, and continued to fry the marinated venison in the pan, until it was charred on the outside and tender on the inside, and filtered out the excess oil.

The last step is to stir-fry, add a little oil, add celery, fungus, red pepper and fried venison, because the meat is already very strong, so there is no need to season it, she just put a little cooking wine along the edge of the pot, the master once told her that this process is to integrate the aroma of the dish into the meat, so that the meat tastes fresh and does not feel greasy.

When she had finished the dish, she returned the kitchen to the chef who specialized in cooking, told him to continue his work, and informed them that they would not eat fish and shrimp at home today.

Just kidding, eating fish, shrimp and venison together is equivalent to eating arsenic, and food is also fatal.

Lu Zheng was attracted by this fragrance, seeing the dishes she served, Lu Zheng frowned slightly, looking at the black meat in front of him, he thought of a word: dark cuisine.

Gu Ming smiled playfully and quipped, "What's the matter, don't look at it black, it's delicious." This is something I learned specifically from the master of the state banquet. ”

After she finished speaking, she sneered: "But this is the first time I've done it, but the process hasn't fallen behind." ”

"Feelings, you are using me as your experiment?"

"It's nonsense, hurry up and taste it while it's hot, it won't taste good when it's cold for a while. Gu Ming handed over a pair of chopsticks as he spoke, with an expectant look in his eyes.

Lu Zheng took the chopsticks and took a piece casually, and put it in his mouth, don't say it, although it looks black and not beautiful at all, but it tastes non-greasy and greasy, and it has the fragrance of celery.

Lu Zheng handed her the chopsticks: "You can taste it too, it tastes really good." ”

Gu Ming took the chopsticks and tasted them, and said to himself: "The taste is much worse than that made by the master." ”

"It's okay, it's a success to do it the first time. Lu Zheng comforted, and then he thought, why did he hand her the used chopsticks?

Careless!

"Here, try another one. Gu Ming took a piece of meat again and put it on Lu Zheng's mouth.

To eat or not to eat, this is a multiple-choice question.

If you don't eat the meat in your hand, it is a desecration of the red fruit of the food.

Lu Zheng closed his eyes and bit down on the meat in his mouth fiercely.

After eating, he opened his eyes unsatisfied, and praised sincerely: "It's really still eating, and it's warm and coaxing." ”

Gu Ming looked at his expression of enjoyment stupidly, and couldn't help blushing slightly.

Venison belongs to pure yang things, sika venison has tonic kidney qi, and it is also the last of all meats, and there are no other women around him.

"Come on, eat more. She smiled and fed Lu Zheng a few more pieces of venison.

"I didn't make this dish much today, next time I take you to the State Guesthouse, and ask the master chef to make an authentic dish for you." She whispered with a smile.

Lu Zheng was eating more and more hot, and he beckoned to Gu Ming: "You can eat it too, otherwise I will eat it for a while." ”

He said to Tina: "Go to the corkscrew, it's in that case of Château d'Obiang '82, it's not too old, but I like it better." ”

Gu Ming waved his hand: "Tina, don't go to open the wine, you go get two glasses of lemonade, this dish will not be fragrant with wine, it will be more fragrant with lemonade." After speaking, he smiled charmingly at Lu Zheng.

Lu Zheng was so frightened by this smile that he was shocked, could this not be just sending away a goblin, and another goblin came.

The goblin who just sent away was of course Wen Wei, she went to the art capital - Paris half a month ago, and after discussing with Lu Zheng, she decided to set up a hotel with Chinese national characteristics here.

There are a lot of things to do with her team this time, except for the fact that the building is ready-made, all the rest of the renovation has to be started from scratch, so it will not be back for a while.

Just when Lu Zheng was struggling in his heart whether to continue to fight the white bone spirit three times tonight, a piece of news made him ecstatic......