Luo Cailei has been busy by the big stove, preparing a nutritious and delicious hearty dinner for her young master and young lady.

She first made fried ham with cucumbers, and the ingredients she chose were cucumbers from her own greenhouse, and the best Jinhua ham she bought from Li Ji when Cai Bairui went to the county last time.

Luo Cailei chose a piece of ham with a rich color and sliced the ham neatly.

Then remove some of the skin of the cucumber at intervals, then slice it in the same way, then put the cucumber slices and ham slices in a bowl, add a small spoon of salt, grasp it with your hands, and marinate for a while.

Taking advantage of this time, she was preparing appetizing beef and tofu soup again.

In the purple casserole on the low fire, white rice porridge is boiling.

Luo Cailei selected a small piece of lean beef from the wicker basket, chopped it and added a spoonful of salt and half a spoonful of soy sauce to taste.

Then cut the tofu into small pieces, and when the porridge is almost ready, put the marinated beef and tofu into the porridge, and since the beef and tofu are both very easy to cook, it is enough to cook for a while.

Finally, drizzle some sesame oil to taste when the pot is raised, and then beat an egg yolk while it is hot, and this delicious beef and tofu soup is ready.

At this time, the ham and cucumber had also been pickled, and Luo Cailei skillfully held the small bowl and poured out the pickled water.

Then make a fire and start the pot, pour peanut oil into the pot, after the oil is hot, pour in the cucumber slices and stir-fry for a while, then pour in the ham slices and continue to stir-fry, and finally add a spoonful of soy sauce, and you're done!

Although these two dishes do not use many condiments, due to Luo Cailei's superb cooking skills and fresh ingredients, they all seem to be full of color, flavor and flavor.

After the big girl and Yunying took the four dishes away, Luo Cailei continued to make cold eggplant strips and dim sum taro balls.

She chose a purple-skinned eggplant and prepared green onions, garlic, pickled peppers, soy sauce, salt, vinegar, sugar, sesame oil, peanut oil and more than a dozen peppercorns.

Luo Cailei first washed the eggplant, cut it into strips, and then barcoded the cut eggplant on a plate and steamed it for about a quarter of an hour.

After the eggplant strips are steamed, set aside.

Then chop the green onion, garlic and pickled pepper and set aside; The next step is to spice the sauce - Luo Cailei takes soy sauce, salt, vinegar, a little sugar and sesame oil, mixes it in a seasoning bowl, then cools the steamed eggplant strips, drains the excess water, pours the sauce on them, and then puts the chopped green onions, garlic and pickled peppers on top of the eggplant strips.

Finally, start another pot, pour in peanut oil and peppercorns, burn until eighty percent hot, remove the peppercorns and pour the hot oil on the eggplant strips, she took a pair of bamboo chopsticks and carefully mixed the eggplant strips, and then instructed Yunying to go to Rong Hui and Rong Yunhe while it was hot.

The last taro balls are a dim sum prepared for Rong Yunhe, who loves sweets.

Luo Cailei selected a few taro stored in the cellar, washed them and put them in a pot, boiled them over high heat with the skin and water, and turned off the heat when the chopsticks could easily poke through.

Peel the boiled taro and press it into a puree with a spoon, then scoop half a scoop of the purchased tapioca flour into the pot, slowly add boiling water, and stir it into a ball with chopsticks.

When the temperature of the tapioca dough is slightly lower, mix the tapioca dough and taro puree together, and then add sugar to mix evenly.

Because the tapioca flour dough is more sticky at this time, Luo Cailei slowly kneaded it while adding tapioca flour, so that the kneaded dough is moderately soft and hard, not sticky and not hard.

She then transferred the taro dough to a cutting board, kneaded it into long strips, and then cut it into small pieces with a knife, using some sweet potato flour to prevent sticking.

After the raw taro balls are ready, boil the water, add the taro balls, and cook them like rice balls until the taro balls float and are cooked.

Then scoop the taro balls into a small celadon bowl and pour the hot red bean soup while it is hot, and it becomes a bowl of red bean taro balls.

And Rong Yunhe, who was sitting on the edge of the kang table, looked at the delicious dishes on the table, and the little man in his heart rolled happily.

Aunt Luo, the chef of the Rong family, not only has exquisite craftsmanship and makes delicious and sumptuous dishes, but also is quite good at nutritional matching.

Take this seemingly simple beef tofu soup as an example, beef is rich in animal protein, while tofu is rich in plant protein, and supplementing protein can enhance people's immunity; Sesame seeds are good for the eyes, especially for children, eating more sesame seeds can brighten the eyes and brain, and beef and tofu can also supplement calcium.

Rong Yunhe praised Luo Cailei's cooking skills in his heart, while enjoying his dinner.

After eating and drinking, she rested for a while, drank a bowl of soup and medicine with a bitter face again, and then washed and went to bed under the service of Yunying and Shiso.

Because she slept too much during the day, and it was only about 8 o'clock in the evening (note: it was about 8 o'clock in the evening), although it was already dark outside, she still didn't feel a little sleepy.

You must know that in modern times, even in the cold winter, 8 o'clock in the evening is just the time when the nightlife has just begun. Especially for Jiang Lanbi, a college student, if she doesn't chat with her roommates until the lights go out at 12 o'clock at night, she won't go to bed obediently.

In the Xue family in the previous life, Xue Wuniang did not rest at the same time.

At night, the girls of the Xue family have to continue to read, practice female celebrity, and learn etiquette rules under the bright lights.

At this time, Yun Ying and Shisu tucked the quilt corners for her, put down the gauze tent, blew out the hexagonal Ruyi porcelain lamp of the small and delicate green glazed rosette at the head of the bed, and then tiptoed back to the outside room to watch the night.

Rong Yunhe, on the other hand, was lying on the kang that burned as warm as spring, covered with a thick and loose quilt, and looked at his new residence in this life through the light ink calligraphy and white silk tent, and the light of the snow shining in the window and the lantern hanging on the eaves of the embroidery building.

ps：

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The link is here, please poke -

[bookid=3451403,bookname="Changlan"]

Title: Changlan

Author: Plain gray

Introduction: Beauty is like an orchid, but her orchid is stuck in the mud, through whether it is a blessing or a curse Nolan is puzzled in the Ming Dynasty, where etiquette is strict, she was framed for being unmarried and pregnant, live or die, and see how she reinvigorates the dignity of her concubine and lives out of Lanhua

However, is he really her lover as the prince?

The text of a good friend is already fat and slaughterable, and the little angels who like to fight in the house are welcome to support you~