"What, uncle, do you still cook?Are you sure you're not making poison?" Ren Yuxiao didn't believe it, and questioned Shu Ling's words.

Even Gu Qianqian, who was on the side, didn't believe that Shu Ling was a person who could cook.

Shu Ling looked at the incredible expressions on the faces of the two, smiled and said, "That's still fake, you'll know when you eat later, it's time to show the real technique." ”

"Uncle, are you sure you can eat what you made, I'm only eighteen years old now, and I don't want to die so early. Ren Yuxiao looked at Shu Ling pitifully.

Shu Ling's old face darkened, he rolled his eyes, and said speechlessly: "How do you speak, don't eat if you're afraid of death, if you take a bite at that time, see if I don't beat your ass." ”

"I believe in Uncle, Uncle's cooking skills must be the best, and I will definitely eat it all by then. Ren Yuxiao hurriedly changed her face and said.

"Damn, your face changes faster than a book, if you can't finish eating later, wait for your ass to bloom. ”

After speaking, Shu Ling got up and walked into the kitchen, yelling: "It's time for me to perform!"

In the living room, Ren Yuxiao and Gu Qianqian were left, looking at each other, thinking about how to eat Shu Ling's dinner later.

Shu Ling opened the refrigerator, looked at the ingredients inside, took out a crucian carp, some crayfish, a few tomatoes and some eggs, and then calculated some and thought about what to cook later.

Shu Ling took out some ingredients from the cabinet to prepare the seasoning agent and began to make the first dish - braised crucian carp.

Grate the star anise, chop the garlic cloves, chop the ginger slices, add a little salt and pepper, and mix together.

Shu Ling picked up the crucian carp, removed the scales of the crucian carp with guessing, and then disemboweled, cleaning the internal organs of the crucian carp, Shu Ling's technique is very skillful and sophisticated, no matter where the crucian carp is, it can be cleaned very clean, even the most difficult to clean the gills, only need to dig slightly, it will be cleaned clean, almost no dirt.

Even the top chef of a high-end restaurant can't do the speed and degree of processing that Shu Ling cleaned up the crucian carp just now.

The star anise, ginger slices and garlic that have just been ground are evenly smeared on every part of the crucian carp from the inside out, and a piece of peanut oil is smeared on the body of the crucian carp to make the whole crucian carp appear golden, sprinkled with some pepper and chili powder, and then put in the clear oil that has just been boiled in the pot to start frying the fish.

When the hairtail fish appears to be charred on the outside and tender on the inside, put in the fish as ingredients, light soy sauce and cooking wine, so that the taste of the fish appears more intense, more flavorful, then pour in an appropriate amount of boiling water, cover the pot and burn it on high heat for five or six minutes, then put in the cut pickled red pepper and a little edible salt, continue to simmer for two or three minutes on medium heat, and finally put it in the pot, sprinkle with green onions, and the first braised crucian carp is completed.

Start with the second course – stir-fried shrimp.

Shu Ling picked up a crayfish, gave it to the crayfish**, removed the head, took out the shrimp line, then peeled off the lobster shell, took out the shrimp meat and put it in the basin, and continued to take out the shrimp meat of a crayfish.

The second ......

Third ......

Fourth ......

Shu Ling is like an assembly line, a person quickly takes out the shrimp, in just ten minutes, Shu Ling took out all the shrimp of the crayfish, and then carefully cleaned the shrimp meat.

These crayfish were bought at the seafood market yesterday weekend, when Gu Qianqian and Ren Yuxiao went shopping in the afternoon, these crayfish are wild, so the meat is very compact and full.

Chop the green peppers, celery, potatoes, onions, ginger and garlic and start the fire.

When the pan is hot, take out about 70 grams of butter, put it in the pan, and when the oil is done, pour the freshly chopped green peppers, potatoes, and celery into the pan and start stir-frying.

When it is about 8 medium rare, pour the freshly washed shrimp into the pan and continue to stir-fry, and when the shrimp start to turn red, pour in cooking wine and onions, and let the pot light an open fire, which can remove the fishy smell of the shrimp meat.

Then, add a little cream, ginger, garlic, green onion, salt and peppercorns, stir-fry for another two minutes, turn off the heat, put it on a plate, and the second stir-fried shrimp is also completed.

The third course is egg soup with tomatoes.

This dish is basically one of the dishes that everyone can cook and like to eat, but Shu Ling's practice is different from what ordinary people do.

After Shu Ling washed the tomatoes, he boiled some water in the pot, and when the water boiled, he put the tomatoes into the water, and took them out in about ten seconds, so that the tomato skin after scalding was very easy to tear off.

Then, by hand, directly tear the tomatoes into small pieces, which can reduce the contact of the tomatoes with the kitchen knife and cutting board, avoid the tomatoes from being contaminated with the smell of knives, and perfectly present the taste of the tomatoes.

Next, beat the eggs in a bowl.

Put an appropriate amount of clear oil in the pot, when the oil is hot, pour the beaten eggs into the hot oil, fry until golden on both sides, shovel to the side, put in the tomatoes, mix them together and stir-fry, after the red oil of the tomatoes is fried, pour in some boiled water, add an appropriate amount of salt, cover the pot, and when the water is boiling, turn off the heat and continue to simmer for one to two minutes to make the soup taste richer, and finally put it in the pot, sprinkle the green onions, and the third course is ready.

In the end, Shu Ling cooked the fragrant white rice and was done.

Ren Yuxiao and Gu Qianqian in the living room were chatting, and when they heard the kitchen become quiet, the two prayed one after another, hoping that the food cooked by Shu Ling was cooked.

After a while, Shu Ling brought the prepared meal to the table and shouted, "It's time to eat!"

As soon as the two of them heard this, they slowly walked to the table.

Looking at the exquisite meals on the table, accompanied by the rich aroma of the dishes, impacting Ren Yuxiao and Gu Qianqian's brains, this is simply a double enjoyment of sight and smell.

The dinner made by Shu Ling, whether it was in the fragrance or in the placement of the food, was so perfect and impeccable.

"Wow, it's so fragrant, uncle, did you make this?"

Ren Yuxiao looked at the two dishes and one soup on the table with bright eyes, completely forgetting how she disliked Shu Ling dozens of minutes ago.

"I didn't do it, you did it, go wash your hands and eat!"

After washing their hands, the three of them began to eat.

"I'm going to go!" Ren Yuxiao kawaii said.

Pick up a piece of fish meat with chopsticks, put it in your mouth, chew it slowly, as the frequency of chewing increases, Ren Yuxiao's face is full of incredulity, and then said in surprise: "! This is also too delicious!"