If Jiang Qianqian can really replace Jiang Xingliang as the head of the Jiang family, then it is not impossible for the major families above the spiritual realm to restore peace.

Of course, these are things for the future.

Now, the main thing is that he wants to know if his little cook also feels like a good match for her.

Ling Yuan was thinking about this in his heart, but he felt Feng Jiao gently touch his fingers with his little claws.

"Ah Ling, will it be very troublesome to refine and crack the seven-step pill of becoming an idiot? Will it affect your rest? ”

"No, this elixir can be handed over to Yun Shen to refine." Ling Yuan said with a smile.

"Oh. I still thought that if you need to stay up all night refining the pill, I should go and prepare a supper for you. Now, why don't you take it to Yun Shen for supper......"

Before Feng Jiao's words fell, Ling Yuan hurriedly said: "I thought about it carefully, refining that kind of pill is quite complicated, in case Yun Shen accidentally makes a mistake in any steps, or mistakes the proportion of medicinal materials, wouldn't it be harmful to Young Master Jiang's son." Therefore, leave this elixir to me to refine it myself. ”

Oops, it's so dangerous, I almost missed my sweetheart's supper!

"Really?" Feng Jiao glanced at a certain emperor with some suspicion.

Are this people sure they didn't say that because they wanted to have a late-night snack?

Anyway, she's not the kind of stingy person, it's just a supper, she just makes it for him.

"Okay, you go to alchemy, I'll make you supper. How long does it take you to refine the elixir? I choose the dishes I want to cook when I need them. Feng Jiao said.

"About an hour or so will be enough." Ling Yuan said.

He didn't want his little cook to rest too late, and he couldn't exhaust her.

Feng Jiao thought about it in her heart and decided to cook a surimi porridge for Ling Yuan.

Feng Jiao took a fresh and fat cherry blossom fish from the space, chopped off the fish head to boil the soup, cut the fish meat along the fish bone from the middle, put the two pieces of fish meat into the ice crystal box, pasted the freezing charm to freeze, and picked some fresh magnolia vegetables in order to remove the fish.

In fact, to get rid of the fishy smell of fish, it is best to use ginger.

But the ancients said that they ate ginger ginseng in the morning and ginger arsenic cream in the evening.

If she made a supper, she could only use the minced magnolia vegetables to get fishy.

When the two pieces of fish were frozen, Feng Jiao held her Yinhui kitchen knife in her hand, took a deep breath, and began to operate carefully.

In order to ensure the taste of the porridge, she needs to cut the flesh of the cherry blossom fish into fish that is the size of a grain of rice.

This is a great test of the chef's knife skills.

In particular, the cherry blossom fish, which has delicious meat and thin bones, adds to the difficulty.

However, this is a very simple thing for Feng Jiao, a professional chef who doesn't know how many delicacies she has cooked. Practice makes perfect and nothing more than distraction, as long as you concentrate and persevere, there is nothing that cannot be done.

When she pushes and pulls the fish pieces into slices with a straight knife, she can avoid those tiny burrs, and when the thin fillets fall into the plate, there are basically no spines, and the remaining parts can be completely removed when she shreds them with a flat knife.

Finally, she cuts the sakura fish into white grains of rice, and then she can start the next step of marinating.