The chef hired by Sinan this time is also called Lao Zhang, when he first entered the store, he was quite contemptuous of this little boss, Sinan pointed it out a few times, he couldn't help but be convinced, the little boss is not an ordinary person, and the same goods from the vegetable market, she can match the cost-effective food, so as to make the work meal look like a Japanese-style set meal; The same fish-flavored shredded pork, using her homemade pickled chili, the taste is comparable to that of a master of Sichuan cuisine; The most exaggerated thing is that the first time he made Kung Pao Chicken was being fried clanging, the little boss stuck his head in and sniffed, and his brows were furrowed: "You didn't remove the seeds of the dried chili peppers, there is a burnt smell." He was still unconvinced at the time, isn't it just a little chili seed, after cutting the dried chili pepper in the house, he has to separate the chili seeds, and when the dish is fried, Si Nan saw that he was not convinced, and he didn't say anything, he walked into the kitchen and fried another plate, and handed him a pair of chopsticks: "You taste it yourself, see what the difference is." ”

He took the chopsticks, ate his own plate first, the taste was good and very satisfied, and then ate Sinan's fried, the moment he imported it, he understood that the gap was really too big, in terms of color, his black spots were spotted, and Sinan's, ruddy orange and yellow without impurities; As for the taste, the chicken on his plate is indeed burnt and bitter, and he may not be able to eat it alone, but as long as he eats a bite of Sinan's fried meat, he knows that even if there is no dried chili seeds to mess with and the meat is seasoned, he is far less subtle than Sinan's control. Since then, the new version of Lao Zhang, just like the old Zhang of the previous life, has been convinced by Sinan, and has studied his skills in the back kitchen, and no longer dislikes Sinan's nitpicking.

Sinan is not complacent in cooking, if someone is willing to learn, she is willing to teach, and how far she can go depends on personal creation, so she took Lao Zhang and began to prepare dinner.

The appetizer is a fresh baguette slice topped with a small spoonful of golden crab oil and a slice of red and white radish on the side. The crab oil is boiled by herself, the hairy crab full of yellow is steamed, the meat and yellow are removed, and then slowly boiled into sauce with oil over low heat. Mix rice and meat filling with the next strip, put some on it, and immediately put the finishing touch up several grades.

The salad is venison foie gras jelly with colorful seasonal vegetables. The flexibility of the lean venison and the richness of the foie gras go hand in hand. The main course is a tin can of vanilla lamb shank, Provençal-style, with magenty lean meat and oily fat mixed with spices. For dessert, I chose a clear lemon sorbet, which is slightly sour and slightly sweet. For each dish, Sinan prepared the corresponding wine.

Sinan got off work for everyone, took out a thick linen tablecloth and the same set of napkin placemats, laid out the table, and took out the porcelain tableware and silver knives and forks of the British royal family from the cabinet, put them in a decent way, went out and walked into the green belt, saw the weeds and unknown little yellow flowers blooming just right, pulled out a few and inserted them into the quaint small vase and placed them on the dining table, take a look, well, beautiful, everything is ready, just wait for the diner to come to the door.

So when the sky was dark, someone pushed the door in, Si Nan just wanted to say welcome, but he was stunned, why was Chen Kaize and Zhang Lifei together? In this life, they have intersected? Shaking her head, without thinking too much, she quickly came back to her senses and invited the two of them to sit down. After Zhang Lifei sat down, he looked at Si Nan: "Hey, it's you." Is this your little restaurant? ”