Cheng Xiaoyu in the previous life was barely a picky foodie. The gutter oil stir-fry at the roadside stall can be enjoyed as long as it tastes good, and the three-star Michelin restaurant will also save money for a while to experience Hong Kong, and I have also eaten all over the fly restaurants in the provincial capital with friends and gave a reasonable and pertinent rating.

I am also a good cooker, and sometimes I cook at home to entertain myself, but it is extremely inefficient. Occasionally, when friends come to the house for a small gathering, he starts preparing at 4 o'clock, cooking starts at 6 o'clock, and usually the last dish is served at 8 o'clock. And often at this time, he is eating alone, and his fox friends and dogs have already been full of wine and food when he is cooking.

The villa of the Su family is not the freshness and freedom of the old-fashioned Jiangnan garden, nor is it the solemnity of the European-style aristocracy. It is a pioneer product of the combination of simple Europe and modernism. There is no doubt that such a style is Zhou Peipei's hard work.

The first floor of the villa is decorated with a large area of Ascot white marble, a rare stone from Greek mines that can be mined in limited quantities per year. The second and third floors use a lot of metal and glass. The shape of the house is roughly a horizontal I-shape, the gate is on the left side of the I-shape, and to the left of the entrance gate is the garage with six parking spaces. The I-shaped front recess is a small artificial waterfall with several palm trees planted next to it. A row of snow-white jade pillars in front of the main structure stands between the first and second floors, which suddenly fills the entire noble and elegant building with majestic momentum. The recess at the other end of the I-word is a swimming pool with a hollow character, and the mouth in the middle of the hollow is a platform with an outdoor wooden plank on it, and a laurel is planted, and there is a sofa coffee table. Of course, the area of the whole villa is more than 1,000 square meters, and the interior alone is more than 1,000 square meters. What's even more extravagant is that the butlers, servants and drivers do not live here, but live in a small European-style villa of about 500 square meters next door.

Cheng Xiaoyu was sitting in the restaurant with Aunt Zhou at this time, watching French chef Jean Ville France stand next to a special steak cart and talk.

Veret wears a tall mushroom-shaped chef's hat, the height of which in French chef's hat symbolizes the height of craftsmanship. Viray's Chinese has a strong French accent, but he is still fluent, and it is clear that this is not the first time he has demonstrated his skills for the dignitaries of China.

"It's a piece of brisket between the sixth and eighth ribs, and it's the best part of a cow, and since it's a piece of Kobe beef, it's been in a constant temperature and humidity freezer for 28 days, and these 28 days have made the meat tighter and tastier. So we just need to take it out of the fridge and let it sit for two or three hours for it to be consistent with room temperature. In order to meet the taste of our Chinese people, this piece of meat has been marinated with my special condiment. Then Verey picked up the pan and lit the hot pan.

"Usually the chef tells you to fry the steak over medium heat, turning it every two to four minutes. But I'm used to using fire. When the pan smoked faintly, Verey gently put a small piece of butter in it, "Butter is a little better for frying steaks than olive oil, it makes the steak more fragrant and the color more attractive." When the butter was evenly boiled, Verey picked up the Kobe beef on the tray with a wooden tong, carefully placed it in the pan, and sprinkled a little sea salt on the surface of the beef. Cheng Xiaoyu, who was not far away, could hear the wonderful sizzling sound, and saw the slightly flushed oil flowers jumping on the marbled peach-colored Kobe beef, and couldn't help but swallow his saliva subconsciously.

"When we wait for the beef to get a golden brown rind, it creates a magical Maillard reaction. Haha, if you don't want to be a chemist, you're definitely not a good cook. "Veret is a fitting example of his French-speaking humor.

"The Maillard reaction is specific to the steak, where the protein and sugar work to produce a meaty aroma. As he spoke, he took a deep breath and acted as if he were intoxicated.

"I'll flip the steak every 20 seconds or so that the aromatic fat will dwell the whole steak from the outside in, so the question is, how mature do you need to be, beautiful lady?" said Wille expertly and repeatedly turning the beef with a wooden tong, not forgetting to show off his tongue.

Aunt Zhou was obviously used to such scenes, and didn't arouse much interest in Verley's passionate food performance, back to "Seven Maturity." ”

Verey tilted his head again and asked, "Then how mature does our lovely young master need?"

Cheng Xiaoyu replied: "I want to be fully cooked." ”

As he spoke, Verey kept turning the beef rhythmically, and from time to time he used a metal probe-like thermometer to plug in the middle of the beef to measure the temperature. "Generally speaking, it is okay to reach 60 degrees for medium rare, and 65 degrees for full rare is about the same. With that, Veret put the steak in the pan and placed it on a silver plate and covered it. He then motioned for his assistant to push the cart away, then bowed slightly and said, "Beautiful lady and noble son, please wait a while, and you can enjoy the delicious Kobe steak." Freshly fried steak isn't the best time to taste it, so allow me to step back for a moment and complete this perfect gift from God. ”

Zhou Peipei bowed his head and said, "Then we will wait here to taste your superb craftsmanship." Then the French chef in the top hat bowed down and pushed out of the restaurant, and the rest of the process should be the chef's secret.

Cheng Xiaoyu's meal was an eye-opener, not to mention Kobe beef, although it was not said that there was a full banquet on the table, it was also full of everything. Bird's nest chicken soup, braised pork tendon with sea cucumber, shredded soup with fresh razor clams, braised bear paw with crucian carp tongue, rice scarlet lips, Wensi tofu soup, soft-shelled turtle meat slice soup, first-grade soup rice bowl, hibiscus eggs, goose gizzard palm soup, steamed anchovies, and false spotted fish liver are all placed on the entire round table.

Cheng Xiaoyu had never seen such a battle, and hurriedly said to Aunt Zhou, "Aunt Zhou, there are too many dishes!"

Aunt Zhou picked up a piece of bear paw and put it in Cheng Xiaoyu's bowl and said, "You can eat it, this bear paw is a rare thing, and it is rare for me to eat it once." Today's birthday, your first birthday in Huaxia, how can Aunt Zhou chill you. If you don't live well, you have to let you eat well. Your dad doesn't say it, but he still cares in his heart, Kobe beef is what he asked Qiao San to prepare, he thinks you love Western food. ”

Cheng Xiaoyu was silent, almost couldn't help but shed tears, he thought a lot, thought of the noodles ordered by his mother in his previous life, and also thought of the braised pork stewed by his mother in this life. With red eyes, he can only bow his head to cover up, not wanting people to see the weakness in his heart. Zhou Peipei was so shrewd that he guessed half of his thoughts, and he didn't make a sound.

After a hasty meal, the housekeeper Qiao Sansi cleaned up the restaurant, and of course the leftovers were on the servants' tables. This is a delicacy that can be blown for a lifetime for Filipino maids who have never seen the world.

Cheng Xiaoyu left the restaurant with Aunt Zhou and fell a little behind Aunt Zhou. When passing by Su Yuxi's piano room, Aunt Zhou turned her head and said, "If you want to be angry with your father, you can't stop practicing." The college entrance examination is coming next year, and although you will definitely have no problem going to college, you still have to practice the piano if you want to enter the opera. If you want to study piano or composition, it will be under the supervision of Professor Li Yunling, who is notoriously old-fashioned and difficult to speak. The last time you said that you should take your studies seriously, I will look at your appearance. You don't have to worry about cultural grades, it's almost okay, but you have to work hard in the art exam. ”

Cheng Xiaoyu looked at Su Yuxi's transparent glass piano room, in which there was a white Steinway concert grand piano, the Steinway piano is already very valuable, and the white one is even rarer, and the crystal Heliconia crystal petals on the body of the piano are hanging on the elegant silver branches, like a glimpse of floating light, and the body of the piano reflects the rainbow-colored light from a distance, as if warning the living not to approach.

Cheng Xiaoyu thought of her sister who was as unattainable as Mount Everest, and Su Yuxi's cold personality was almost the same as Su Changhe, not smiling, indifferent and proud, on the surface, she was polite and polite to everyone, but in fact, she kept an insurmountable distance from everyone. Suddenly, Cheng Xiaoyu missed the second-hand Yamaha U5 that he had lost in San Francisco, which was a birthday gift from his mother Cheng Qiuci when he was eight years old. The old piano had been with him for a long time, and he knew every loose key, every shallow scratch.

Aunt Zhou seemed to understand Cheng Xiaoyu's complicated gaze and said with a smile: "If you want to practice, go in and practice, and I'll talk to Xixi at night." Anyway, she has to go to the company to practice singing and dancing after school now, and she doesn't have much time to practice. ”

Cheng Xiaoyu thought for a moment, a little unwilling to face Su Yuxi's indifferent gaze, he hated that he had a kind of embarrassment under the fence, so he said, "Aunt Zhou, don't bother! I am also a piano lover, like us who study music, we often don't like others to touch our own piano, it doesn't matter if we touch it occasionally, we can't bear to touch it often." So don't ask. Our school has a piano room, so I'll rent one and practice first. ”

Aunt Zhou muttered, "Your father doesn't allow you to board at school, and you don't mention that you practice the piano at school." I'll turn the billiard room on the garage into a piano room for you!It's just not too embarrassing, this piano room is spacious and transparent, don't mind!" Cheng Xiaoyu was a little entangled in his heart, subconsciously eager, but he felt that the cost seemed to be a bit high, which did not conform to his sling thinking.

Aunt Zhou patted him on the shoulder without waiting for him to answer and said, "That's it! Anyway, that billiard room has never worked, you can design your own piano room when the time comes, and I will tell Qiao San to empty the billiard room first." ”

Cheng Xiaoyu was a little unaccustomed to Aunt Zhou's resoluteness and hurriedly said, "Aunt Zhou, don't worry, let me think about it." ”

Aunt Zhou didn't care either, "This matter, I have the final say, when the time comes, you can just mention it to Qiao San if you have any requirements." I have to go back to school in the afternoon, your sister is estimated to come back at 6 o'clock in the evening, if you are bored, use her piano to practice first, haha, just pay attention to the time, I can't save you if she catches me!"