Li Suifeng didn't say anything, Yang Pingfan couldn't help it, he gave Yang Pingfan a few days off, Yang Pingfan had nothing to do, and was going to ask Li Lan to go to the movies on the weekend, but Li Lan replied that he was ready to invite him to dinner.

"The meal you cooked last time was delicious, and I want to treat you to a meal, this is a Western food that I specialize in. ”

"Western food, what is delicious in Western food, why don't you come to me and show you another hand to eat." ”

"I have to change the flavor once in a while. Li Lan took a sip and said in her heart that it was really an elm pimple.

On the weekend, Yang Pingfan found Li Lan as promised, and the two went to METRO supermarket first and bought Australian M5 steak, chicken, various vegetables and fruits, seafood, baguettes and ice cream.

Back to Li Lan's house together, Li Suifeng was not at home, Li Lan said that he had something to deal with in the company, and it was just the two of us today. As he spoke, he kicked out a foam box from the kitchen and gave it to Yang Pingfan, "Open it and help deal with it." ”

Yang Pingfan opened the foam box and couldn't help but scream, it was filled with a big snail, the ice pack was cool, and the snail's muscles trembled slightly, as if it was still alive.

"What the hell?"

"French snail, how can you have a French snail without today's meal, hey, you seem to be very afraid. ”

Li Lan looked at Yang Pingfan with interest.

"How could I be afraid, but a little bit of that for fluffy and fluffy gooey things...... Disgusted. ”

Li Lan grinned: "You are the butter on my bread, the indispensable breath of my life." The French diet is as famous as Chinese food in the world, and I am not as good as you in Chinese food, but I still have some experience in French food. ”

Yang Pingfan knew that this was a line in the high-scoring movie "Julie and Julia" with the theme of French food, smiled and didn't speak, and began to process the bread, Li Lan bought garlic bread baguette and cranberry whole wheat bread, put it in the oven and bake it to get out of the pot, the aroma is fragrant, cut each slice, the pores are dense and the shape is beautiful.

Next, make a salad, there is no threshold for making the salad itself, there is only one absolute iron rule: ingredients: lettuce leaves to lay the bottom, be sure to choose the day of the day, so that the leaves will be crispy, smoked chicken and fresh leaves of meat and vegetarian matching, is a classic appetizer choice that will not go wrong.

The French are very similar to the Chinese, and they are also a people who eat everything. Hare meat, venison, duck, clams, game and seafood are not to be refused, and of course the most well-known is the snail.

When it comes to the French eating snails, people feel particularly curious. In fact, snails are no different from snails, not to mention that snails grow up eating vegetables in the countryside, and they have to be cleaned with more than a dozen processes. The snail selected by Li Lan was ordered fresh from Tmall, and it had been processed in advance, Yang Pingfan could clean it, and marinate it with spices before baking, and it could be seen that the careful thinking was on the bread that went with the snail.

In French cuisine, vegetables can be included in the soup at all four seasons, pumpkin soup, mushroom soup, onion soup...... The colors are rich, like the embodiment of the changing seasons.

The peas are peeled, leaving only the most tender core, and the black tiger prawns are also shelled and peeled into shrimps, and the thick pea juice is poured off after serving, and a pool of turquoise in the white plate is in front of you. It is not only ornamental, but also allows Yang Pingfan to see the understanding of ingredients in French cuisine: the same ingredient in a dish can also be presented with different textures.

Next is the seafood soup, where fish bones and shrimp shells are boiled into a broth, and then a variety of seafood is added to make a Marseille fish soup, which is not complicated, and can even be seen as a French version of the Northeast stew. However, using French seasoning, the sauce is used to blend three kinds of seafood, and the product is rich and rich.

Australian M5 steak is fried until medium-rare, and the garnish is potato mille-feuille, one layer of potatoes and one layer of cheese.

The chicken is smeared with seven or eight spices and grilled for more than ten minutes, too long is old, too short is fishy, it is not difficult to cook the chicken itself to eat, the most complicated part is actually the sauce, the sauce is connected with seasonal vegetables and chicken, each adding charm.

Picking up the chicken, there are surprises, the glutinous rice soaked with a faint chicken fragrance is buried under the chicken rack, and the Western-style dishes also have the artistic conception of Jiangnan cuisine gourd duck.

The paella has a taste as gorgeous and rich as the scenery of southern France, and the rice is wrapped in a special bag and cooked, with a crispy texture and a sense of sandwiching, not undercooked, but a unique taste.

Summer is coming to an end, the peaches are in full bloom, and the last dessert is the last thing to catch the tail of the season.

Nectarine, hairy peaches and peaches are crushed into granules, and white peach oolong liquid nitrogen is frozen into a gel-like shape, and ice cream is used as a sandwich.

It took several hours for the meal to be completed, and Yang Pingfan didn't help much from beginning to end, so he could only watch, Li Lan explained while doing it, which really gave him a lot of insight.

Pick up a puff that is about the same size as a snail, cut it with a butter knife, stuff it into the snail meat, put it in your mouth, and taste it carefully, it has just the right amount of chewiness and flavor.

The steak is cut while it is hot, the gradual texture can be felt on the tip of the knife and the tip of the tongue, and the brown sauce is responsible for the seasoning, giving the red meat a more delicate aftertaste, and the sip of red wine is perfect.

Dig open the outer layer with a spoon, and the hot chocolate slurry in the inner core will slowly flow out, like the lava in a volcanic crater, next to the classic lava chocolate, with a ball of ice cream, hot and cold staggered, rich in taste, a spoonful of it seems to have a complex feeling of saying goodbye to summer and welcoming autumn.

"Chinese people are actually very easy to accept French food, temporarily forget the mode of the staple food side dish meat in Chinese food, I found that under the ritual sense of French food, it is also full of enthusiasm for life. ”

A meal shows Li Lan's intentions, the relationship between the two is getting stronger, the next day Li Lan has to go to work, Yang Pingfan has nothing to do, the mobile phone suddenly rang, it is the number of the company's landline, Yang Pingfan answered, a voice urn sound urn breath came, "Brother, do you miss me?"

Yang Pingfan jumped up suddenly, "Lao Guo, are you still alive?"

"Of course I'm still alive, what, do you want me to hang up?"

"Of course not, tell me quickly, what happened to you, did you return home?"

"I'm back, I'm in the company, come over here, Professor Li has something to look for you." ”

Yang Pingfan hung up the phone and rushed to the headquarters of Galaxy Technology, he saw Guo Xiong waiting for him at the gate, Yang Pingfan just wanted to speak, Guo Xiong raised the car key in Yang's hand, and said with a smile: "In fact, there is no magical experience, that night I was shot in the back of the palace, and was washed away by the river, all the way downstream, fortunately I was rescued by an Indian tribe, and I was injured for a few days in them, only to find that I had run to the neighboring country of New Grenada, and found the embassy in a hurry, and it took a lot of time to complete the formalities and come back." ”

Guo Xiong said easily, but Yang Pingfan always felt that something was wrong, Guo Xiong didn't look like he was injured, his dark skin, and the faint smell of perfume, but he was returning from vacation.

While speaking, Li came out with the wind and motioned for him to get into the car with himself, Guo Xiong sat in the driver's seat, started the car, and drove directly out of the city on the expressway, and went straight to the foot of Funiu Mountain in Jiangbei.