Fang Ming came to the kitchen, tied his apron, and then took out the dishes he had just bought, washed them one by one, and cut them for later use.

He is going to make an egg scrambled tomatoes first.

This dish looks very simple, with only two dishes, eggs and tomatoes, but it is a test of skill.

First of all, the tomatoes should not be scrambled too badly, and the eggs should not be too loose, so that the original flavor will be lost.

The most important thing is to save the soup after the dish is fried, after all, the soup in the scrambled eggs with tomatoes is also a must for this dish.

Fang Ming first cut the two tomatoes into pieces, and then mashed the two eggs. Pour two spoonfuls of salad oil into a pan until you can see it, put the eggs in the hot oil, add a small amount of salt, and cook slightly.

While they are still tender, quickly shovel out the eggs, turn off the stove, and pour some oil into the egg bowl to come out. Then stir the tomatoes, add medium salt and medium water, cook for two minutes, and then add the eggs.

After the water boiled, Fang Ming put a spoonful of sugar shallowly, stirred it, and it was almost there. At this time, start to put MSG and finally put some garlic leaves.

That's it!

The bright red tomatoes and golden scrambled eggs are placed on a white plate, which is very picturesque.

And it's also hot, steaming freshly out of the oven, making it look appetizing.

Fang Ming subconsciously swallowed his saliva, he didn't expect that one day he would be able to turn into a master chef and be drooling from the dishes he had made.

The memories of his skillful cooking just now seemed to be engraved in his mind as if he was born, and he didn't need to use his brain to know what to do next and what to pay attention to.

It's as if he's already made this dish a million times, and he's so skilled.

After Fang Ming made this dish, there was some slight sweat on his forehead, and he quickly wiped it with his hands, and then went to prepare the next dish in full swing.

The next dish is also a very home-cooked dish, fish-flavored shredded pork.

Fang Ming liked to eat this dish before, although he didn't know how to cook it.

But fortunately, Chen Rou can do it, in fact, Chen Rou is okay, but compared to the dishes he made today, it is much worse.

Fang Ming first cut the cleaned pork leg meat into shredded meat 6 cm long and 0.2 cm wide and thick, then mixed evenly with wine and salt, and added beaten eggs and cornstarch to adjust the starch. In addition, mix sugar, soy sauce, vinegar, monosodium glutamate, and aquatic starch in a small bowl and set aside.

When he had cooked the pot to 60 percent hot, he added raw oil, then poured in shredded pork and stir-fried to drain the oil. Leave the remaining oil at the bottom of the pot, stir-fry the green onion, minced ginger and bean paste together to bring out the fragrance, put the shredded bamboo shoots, and fry the shredded meat into the pot at the same time, then pour a small bowl of seasoning into the pot, quickly stir-fry a few times, add monosodium glutamate and hook the thin thickener, pour sesame oil, and you can get out of the pot.

After the two dishes were finished, Fang Ming was sweating slightly, half of the reason was that he had been moving around, and the other half was because he had been standing next to the stove and was roasted by the fire.

Fang Ming glanced at the fish-flavored shredded pork he made, the fragrance of the bean paste mixed with the aroma of the meat, fully mobilizing his taste buds.

And he just grasped the time of each link very well, so now this dish is full of flavor and aroma, which can be said to be very good.

Such a fragrant fish-flavored shredded pork was given to Fang Ming three bowls of white rice at this moment, and he believed that he could eat it all in one go.

However, Fang Ming quickly stopped being deeply intoxicated by the dishes he made, and he knew that it was time to prepare the third dish immediately, fried shredded pork with celery.

He shredded the lean pork he bought, and then mixed it with soy sauce, starch, and cooking wine.

Then remove the leaves and stems of the celery you bought before, wash them, cut them into thin sections, scald them with boiling water, and then remove them for later use.

Then heat vegetable oil in a pot, stir-fry the mixed shredded meat over high heat and put it out. Heat the remaining oil in the pan, add shredded celery, stir-fry a few times over high heat, and finally add shredded meat and the remaining soy sauce, cooking wine, and salt.

Fang Ming quickly stir-fried a few times, and a plate of fragrant celery fried shredded pork came out of the pot.

However, when you see the fried green celery with the thin shredded meat, the taste is tsk, and the smell is even more unique. For the first time, Fang Ming smelled a different feeling from the dish he made.

The kind of celery and pork are mixed together, and the unique aroma is created.

Fang Ming had swallowed his saliva countless times in the past ten minutes, and he couldn't help it, so he quietly used chopsticks to pick up a piece of celery and shredded meat, put them in his mouth together, and then tasted them carefully.

The crispness of celery, coupled with the soft and softened lean pork, made the taste buds on Fang Ming's tongue fully enjoy the feeling of rising into the clouds.

After slowly chewing and swallowing it into his stomach, Fang Ming slammed his mouth comfortably, still unsatisfied.

It's really delicious!

There was only one last dish left, Fang Ming took a breath of aroma, he was finally finished.

For the last course, he was going to make a simple one.

It's called Stuffy.

Fang Ming first beat four to five eggs into a bowl, stirred with minced green onions and an appropriate amount of salt, and then set aside.

Then start to heat the pan, and when it is hot, add the oil, and when the oil is hot, start laying eggs.

After the eggs are a little cooked, Fang Ming began to shovel the bottom of the pot to avoid letting the eggs stick, add a small amount of oil, repeat this twice, and wait for the eggs at the bottom to be cooked, turn them over, and when they turn over, it is best to prepare a plate.

Buckle the plate on the pan first, then flip it over, heat it up a little, and it's finally ready to come out of the pan!

Fang Ming couldn't help but feel a sense of accomplishment when he looked at the four dishes he had made, but he had said before that he wanted to make four dishes and one soup, and now he was still short of one soup.

He is going to make a spinach vermicelli soup.

This soup is even simpler.

He had already soaked the vermicelli in boiling water to soften, but now he only needs to cut the spinach into pieces and the pork belly into match-thick pieces.

Then heat the oil in the pot, add the clear soup, minced green onions, vermicelli, pork belly, spinach, salt, soy sauce, and ginger juice.

When the soup is boiled, drizzle with sesame oil and the soup is ready.

Fang Ming sniffed at the soup, the spinach soup he made was also very tempting.

The green spinach in the soup is tumbling and swirling with the slippery vermicelli, steaming hot, and it looks like an appetite.

Fang Ming finally let out a sigh of relief.

After more than 20 minutes, the four dishes and one soup were finally ready.

Fang Ming took off his apron and shouted at the same time, asking the three girls to come down to eat.

When the three girls heard that Fang Ming had finished cooking, they hurriedly went straight to the kitchen.

"Wow, it smells so good!"

"yes, it's too fragrant, no, my nose can't stand it, it's so tormenting, I'm drooling. ”

"It's so fragrant, Brother Fang Ming, you're so amazing!"

The three girls were without exception, and they all praised each other.

Fang Ming scratched his head a little embarrassedly.