Early the next morning, Feng Jiao began to be busy in the kitchen.

found that there were all kinds of pots and pans in the kitchen, and there were many different kinds of ingredients in them, as a qualified foodie, Qian Mo naturally refused to let go of this opportunity to ask Feng Jiao to answer her questions.

"Hey, Miss Fengjiao, why did you prepare so many ingredients? Was breakfast so generous this morning? ”

Feng Jiao smiled: "This is not for breakfast." Today is the second day of the Lunar New Year, so we eat lo mein at noon. What you see is all the ingredients for eating lo mein. ”

"Hit the lo mein?" When Qian Mo heard this, a pair of eyes lit up: "It turns out that I am going to eat lo mein at noon today!" No, I have to tell you the good news! ”

Qianmo once heard Feng Jiao say that the taste of lo mein is excellent, but the method is very complicated. If it weren't for the time available, Feng Jiao, who was even comfortable with cooking, frying and frying, would rarely make lo mein.

When it was time for lunch, there was no need for Feng Jiao to greet them, and everyone was already consciously waiting in the hall of the wine shop, waiting to taste the complex process and taste of the lo mein that even Feng Jiao herself praised.

As soon as she entered the lobby of the wine store, she saw the foodies sitting around the table, all looking at her with bright eyes, Feng Jiao was stunned for a moment, and then couldn't help laughing.

"It's time to eat. We ate lo mein at noon today. She said in a deliberately accentuated tone.

After saying this, she beckoned Xing'er to help her serve the food.

The first dish to be served is the dish code of lo mein side dishes, including shredded carrots, shredded cucumbers, green beans, soybeans, spinach, bean sprouts, purple cabbage, green cabbage, and shredded belly prepared by Feng Jiao in advance, plus fried dried shreds, scrambled eggs, sweet and sour gluten and fried shrimp.

Immediately afterwards, it was served with daylily, pork slices, eggs, fungus as the main ingredients, plus green onion and ginger and other ingredients to make a marinade, and four bowls of handmade round cut noodles.

Everyone chooses their favorite dishes, adds marinade, and mixes them into the noodles.

The thick aroma began to waft through the restaurant.

After trying the taste of the marinade, everyone was busy sucking the noodles, and even their eyes narrowed in comfort.

Although the child's cooking technique is slightly different from the traditional cooking method of lo mein in their impression, the taste of the finished product makes people have to pick their fingers.

Firing and brining seems simple, but in fact, the process is very exquisite, and it is not an exaggeration to say that it is a unique job.

When firing, the oil temperature should not be too high, otherwise the green onion and ginger in the marinade will be easy to have a mushy taste. However, the oil temperature is low, and it cannot bring out the aroma of the ingredients.

In addition, boiled white meat must be used for authentic marinating. This kind of marinade is more moisturizing and tastes better.

Feng Jiao deliberately chose round-cut noodles, also to make the taste of lo noodles more smooth and chewy.

The outside of each noodle is evenly wrapped in a layer of marinade, and the taste is incomparably delicious.

Such fragrant and smooth noodles, with the flavorful, tender and elastic braised pork belly, sweet and sour gluten with sweet and sour taste, strong taste, and a variety of other side dishes, are simply fragrant and make people want to stop, and you can't stop chopsticks at all!

Ling Yuan was still a little unaccustomed to eating with everyone.

Therefore, he and Feng Jiao are still alone, enjoying the delicious taste of lo mein.