I wish our handsome little fresh meat book friend [a handsome man who doesn't want to leave a name] a smooth high school entrance examination, come on!

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Lin Xiaoan, who turned on the [Cooking] skill, fell into a mysterious state.

It's not a flash of a knife, and the shredded potatoes and tofu shreds cut out can thread the needle.

But......

It seems that I have a sense of the ingredients......

This piece of meat...... Here, there is a tendon that affects the taste and must be removed.

This fish...... It is caught with a hook, and the mouth of the fish has a metallic smell, so the head cannot be used for cooking.

This watermelon...... It's round like Liu Yilu's head, pick it up, and take it up, it should be ......

"Hmm......" Lin Xiaoan groaned, and with a slight stroke with the tip of the knife, the watermelon was divided into two symmetrical halves.

Pick up a spoon and scoop a spoonful of melon pulp and put it in your mouth.

What does it smell?

Watermelon flavor.

Sweet, moist and refreshing.

Take another bite.

Take another bite.

Again......

"Master Lin! You...... Deep love for watermelons? Chef Shen Panzhe couldn't bear it anymore, and began to suspect that Lin Xiaoan was here to find an excuse to eat his watermelon.

"Aha...... Lin Xiaoan smiled dryly and tried to save his image, "I just want to try the taste and see if I can make a dessert with watermelon." ”

Chef Shen looked at the watermelon in Lin Xiaoan's hand...... skin, powerless to complain.

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The other side.

After adding people from the neighborhood as friends, they chatted warmly with the cold dishes and tea prepared in advance on the table.

Before Erhu came, he went to the pharmacy to buy stomach medicine and berberine just in case: "Come on, come on, I bought a small package, one for each person, be prepared." ”

Ye Bai smiled happily: "It's still the second tiger who is careful." ”

Xie Yufan refused: "Xiao Anzi himself is a doctor, I will go directly to him if there is a problem with eating." ”

"Xiao An's medical skills are really as divine as you say?" didn't see it with his own eyes, Ye Bai was still skeptical.

Xie Yufan gave a firm look back.

……

Seeing this scene, Nan Jiayu asked a little anxiously: "Brother Xiaohu, he cooks when he is very idle...... Annoying? ”

Oh，baby！

The most irresistible thing for Erhu is the cute and soft girl, pikapika blinked, and hurriedly comforted Nan Jiayu: "It's okay, I'll test you for the dishes made by Xiao Anzi first, and if it's not delicious, I'll directly slap him on the face." ”

Nan Jiayu looked dazed: "......"

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With a little contempt, Chef Shen decided on a decent or mediocre home-cooked dish as the main result of this competition-

Braised pork.

Pork belly, with the best piece of the ribs of the three-month-old black hairy pig, three points of fat, six points of skin.

The skin of the pig is burned over a fierce fire to remove the remaining bristle roots.

Cut the meat into mahjong-sized cubes.

Cut the ginger into large slices, twist the shallots into a green onion knot, a little base oil, and stir-fry until fragrant.

Add the pork belly pieces, stir-fry the excess lard, add a small amount of cinnamon, spices, and dried chilies, and continue to turn until the meat changes color slightly.

Then, add the icing sugar.

Broth made with pork bones.

And, nine steamed and nine dried, Chef Shen selected soybeans one by one and brewed soy sauce by himself.

After the heat is boiling, turn the heat to medium and stir-fry constantly, so that each piece of braised pork is evenly coated with the sauce.

Finally, simmer over low heat for 5 minutes to absorb the flavor.

Perfect.

Chef Shen gave himself a thumbs up in his heart, it was enough, it was enough to use such a perfect braised pork dish compared to a dish made by a layman.

Chef Shen was beautiful in his heart, his face was still light and light, and he turned his head to see what Lin Xiaoan had cooked-

Seem...... Pill......

Chef Shen is a bit square.

……

The [Cooking] skill is active......

Remove the fascia from the pork tenderloin, cut the diamond-shaped slices and finely cut the small cross.

Marinate with fine salt, white pepper and cooking wine.

Colour with a little red yeast powder.

Peel the whole water chestnut and cut into four pieces.

Add dry starch to the meat slices, wrap in a quarter of the water chestnut, cut the flower knife side outward, and form a ball.

When the oil temperature reaches 80%, put the meat balls in the pan, fry them until the surface is slightly wrinkled, and drain the oil.

Turn on the high heat and fry the meat balls again to make them crispy and naturally form a lychee-shaped.

Wok, put a small ball of lard, green onion and garlic slices and stir-fry until fragrant.

Pour in lychee-shaped meat balls, a tablespoon of sugar, aged vinegar, soy sauce, and add water starch to thicken.

Before removing from the pan, add a few drops of sesame oil.

Lychee meat, finished.