Chitanda Chengyu let out wild words, but Tsurumi Rumi was not afraid of him.

She moved a tall chair from the dining table, poked it outside the kitchen partition, then took off her little shoes, stood up majestically with her small breasts held up.

"Stupid Chitanda hurry up and start work!"

It's obviously a cold and delicate Lori.,But there's a high-spirited smell of oversight.,Anyway, this doesn't seem to be building a pyramid.。

Chitanda Chengyu is silent, and the cooking matter will be solved with cooking.

Under Liumei's observation, he took out a good-sized silver bright aluminum pot and two metal lunch boxes from the kitchen cabinet, flicked his fingers, and immediately made a clear echo.

The boxed fresh milk is poured into the aluminum pot first, and the milky white luster is even a little dazzling.

Then let the fine flour pour down, the flour either dissolves or precipitates, and quickly disappears from view.

There is no cornstarch mentioned in the recipe at home, so naturally skip it.

Next, Qiantantian Chengyu found out the white sugar, and without saying a word, he added three spoonfuls to the aluminum pot, and the crystal particles were the favorite taste of the sweet party.

"Do you want more?" Qianantitian Chengyu looked up at Rumi standing on the chair with a little weakness, it would be miserable if Liumei's taste was lighter.

"Well, Rumi likes sweet."

Listening to Rumi's words, Chitanda Chengyu put his mind at ease, carefully added another half a spoon, and then stirred it with a wooden spatula.

The purpose is to prevent the flour from clumping, but the milk that is put in first also turns a little bit of the flour into it, which is not a big problem.

After stirring well, put the aluminum pot on the induction cooker, the temperature was not set too high, and the prompt in Kato's text message was set to 800 degrees Celsius, which is almost a low heat.

As the heating began, the milk-mixed solution began to steam, and Rumi sniffled, with a slightly milky aroma.

Sentanda Chengyu continued to stir to prevent the bottom from sticking.

At first, the transpiration of the water was a little slow, and there was hardly any change until a certain circle of stirring was over, and the flowing milk soup suddenly turned into a viscous milk paste, as if the whole process only changed qualitatively but not quantitatively.

After continuing to stir for a while, Chitanda turned off the induction cooker, picked out a little milk paste with chopsticks, and opened his mouth to taste it...... Well...... Well...... The mellow flavor of the milk has a sweetness like honey and a long aftertaste......

When Chitanda Chengyu couldn't help but be a little intoxicated, Rumi jumped off the chair and ran into the kitchen, "Rumi wants to taste it too!" ”

took another clean chopstick, and Chitanda also picked out a little milky porridge for her.

Rumi raised her head and licked it, opened her small mouth and gently held the chopsticks head, squinting her eyes happily, "Mmmmmmmmmm ”

"yes, but it will taste better when it's done."

"Uh-huh."

Chitanda immediately brushed the bottom and sides of the bento box with a thin layer of oil, and then scooped all the milk paste in the aluminum pot into the two bento boxes.

After that, it is set aside to cool a little and then put it in the lower layer of the refrigerator to freeze. The milk paste was viscous enough that it only needed to be refrigerated, but in order to speed it up, Sentanda Chengyu put it in the freezer.

Then he turned his head and cracked open several eggs, and the clear egg whites and round yolks became golden and brilliant under the whisk.

On the one hand, fried fresh milk needs to be coated with a layer of egg liquid, on the other hand, only one dish of fried fresh milk is naturally not enough to eat, and the remaining egg liquid needs to be used to make something else.

After beating the eggs, all you need to do is mix the fried flour and prepare the dry bread crumbs, as well as some ingredients for the assorted tempura.

And, of course, the necessary kitchen utensils. Soon, the dusty porcelain plate, the glittering silver kitchen knife, the thick and neat cutting board, the elegant long-handled colander, and the 600-degree oil pan were all in place.

Chitanda Chengyu calculated that the time was about the same, and took out the clumped milk paste from the refrigerator.

It's all in one.,It's jelly-like elastic.,White like girl's skin.,It's probably called custard.。

Chitanda hung the two lunch boxes upside down, knocked them on the board, and took out the panna cotta whole.

He took the kitchen knife, and after a few silver flashes, small pieces of custard were neatly stacked on the board like a container.

Then start frying.

The panna cotta is quickly coated in fried powder, then in egg wash, then in bread crumbs, and finally rushed into the pan in a hurry.

After a short stay, it is immediately put out of the pot, and a fried fresh milk that is golden on the outside, white on the inside, crispy on the outside, and soft on the inside, is considered a success.

Immediately after that, one after another lacks wrapped in three layers of coats, they stepped down from the oil pot, and then came out of the oil pot with golden armor, and finally filled the entire porcelain plate.

Without stopping, he continued to blow up the tempura.

One process after another, Qiantantian Chengyu was in full swing, pressing step by step, and even sweating slightly on his forehead.

When all the ingredients that can be fried are used up, and the induction cooker that controls the temperature under the oil pot is turned off, Chitanda Chengyu can be regarded as relieved.

Looking at the time, the rice in the rice cooker was almost cooked, and Sentanda Chengyu leisurely beat another egg into the remaining little egg mixture, and he planned to stew an egg custard.

Well, in fact, there is a lot of oil left, and a scrambled egg is not bad.

Not only have humans invented thousands of ways to eat chickens, but there are also many ways to eat eggs. What's more, one is better than the other.

It's just that I have to say that ——— was born to be a chicken, it's really miserable.

Five minutes later, the glittering golden dish is served on the table, and the enticing aroma is overflowing.

But when Sentanda Chengyu crossed his hands on his waist and was about to pose for a pos, Rumi-chan was already holding the chopsticks and folded his hands.

"I'm moving!"

“………”

Rumi gently picked up a piece of fried fresh milk, put it in her mouth and bit it gently, the crispy skin broke open, and the fragrant and sweet white milk immediately flowed out of Rumi's mouth.

Little Lori blushed and couldn't help but make a muffled voice: "Ah...... It's a good time...... Sentanda, you're amazing...... Ah......h

"Hospitality - hey! …… Please don't exaggerate so much, okay! Someone will call the police! ”

——————————————

Little Lori, suck! ——— shave the Great Demon King

——————————————

In the afternoon, Sentanda Narita took Rumi to LaLaport TOKYO-BAY.

LaLaport Chiba is a world-famous shopping mall located in Chiba City, a super-large shopping mall consisting of 440 top-notch specialty stores.

In any case, the urban area of Chiba City, which is close to Tokyo and Tokyo Bay, is one of the most prosperous areas in the world.

Although fashionable clothing, merchandise specialty stores, restaurants of various styles and food courts are all features, the main purpose of Sentanda Seiyu is to buy some interior goods and decorations.

As for the specific destination, it is almost the place where Yui Hihama confesses to Hachiman Hikiya in the latest volume of the original "Spring Things" that "one of my dreams is to be a bride".

That is, the bedding area and the gift area, I wonder if it can be regarded as a small holy land tour?