"After all, I was able to rent this place because of your introduction. And you'll also have to refer your friends to help out at the restaurant. It's not bad to say it's a treat for you. Feng Jiao smiled: "Then it depends on what you want to eat today, I will especially help you add two dishes you like to eat." ”

"That'...... Can you make sauerkraut stewed vermicelli? ”

"Of course. However, today's sauerkraut stew vermicelli is different from what you've eaten before. In addition to sauerkraut, white meat and vermicelli, I will also put some blood sausage, which is a different flavor. ”

Hearing the blood sausage and meatballs, Ling Yuan's eyes lit up.

Sauerkraut vermicelli, white meat, and blood sausage are in the Meteor Iron Pot, slowly shaking with the boiling soup.

With the seductive sound of gurgling, the small kitchen was gradually enveloped in the dense atmosphere of fireworks in the world, and a delicate shadow moved skillfully, calmly busy, reflected in the originally cold black and purple eyes, and gradually precipitated the temperature.

Sauerkraut vermicelli was stewed here, and Feng Jiao began to cook other dishes.

Cut the March Worm and Diling Fruit into hob pieces, fry them until they are golden in color, and stir-fry them with fresh Qin pepper and her homemade traditional flavor sauce, stir-fry them with minced garlic before they are ready to come out of the pot to enhance the aroma of the dish.

When sweet beans are dry, add balsamic vinegar along the edge of the pot to increase freshness and relieve greasyness.

The little chef held the porcelain bowl in her left hand and the bamboo chopsticks in her right hand, and stirred the egg liquid in the bowl quickly. Whip until the egg liquid slightly bubbles out of golden brown, add a few drops of white vinegar to remove the smell, and also increase the sweet taste of the eggs.

As soon as she raised her hand, the golden egg liquid seemed to turn into a golden waterfall and fell into the oil pot.

Soon, several simple and time-consuming home-cooked side dishes were served on the table one by one.

Feng Jiao also deliberately made a pot of wine from the wine cellar.

Looking at the simple but not simple home-cooked dishes on the table, as the object of Feng Jiao's key thanks today, Lao Qin couldn't help but swallow a mouthful of saliva.

As a good chef, the dishes cooked are naturally the same as the color and flavor.

All the ingredients are vegetables, none of which match the meat, but because of the polishing of the sauce and the cooking of a pair of skillful hands, it has a fresh and strong taste similar to the fragrance of fish.

The red of the vermilion fruit and the yellow of the spirit egg, such colors are combined, bright and bright, eye-catching.

The beans are verdant green, fresh and crisp like willow leaves in early spring, and like jade carvings carved by craftsmen, which makes people a little unbearable to put down the chopsticks, for fear that they will accidentally break the plate of fragrant green jade.

Even the japonica rice cooked by the girl was so different.

The rice has a natural and rich rice fragrance, moist and shiny, white as jade and pearls, full and distinct.

The most appetizing thing is the stew that is placed in the center of the dining table.

The sauerkraut has a golden color and an attractive sour aroma, and the vermicelli is smooth and smooth, which can be eaten with the taste of meat.

The white meat and blood sausage are the ultimate delicacy in the world!

The white meat is fat but not greasy, the meat is mellow and fragrant, the blood sausage is bright, delicious and delicate, and it is eaten with the dipping sauce made of leek flowers, curd **, garlic paste, and chili oil, which is mellow and fragrant, tender and refreshing!