The advantage of living with a wealthy family is that you can enter modern life earlier than ordinary people.

In the early 80s, when the common people in Yanjing City were using kerosene stoves, these powerful families had already used gas stoves. So Su Bu regretted being reborn and came back, in addition to not being respected much, his daily life was also worry-free.

"I don't know what the tastes of the guests at home are, and what are the taboos?" Su Buregret rolled up his sleeves, walked to the faucet and washed his hands seriously. A pair of clear big eyes looked at Dong Fangyuan with a smile.

"There's nothing taboo, even if there is, they don't dare to say it in me." Dong Fangyuan smiled very proudly, looking at Su Buregret and smiling full of curiosity: "Do whatever you want, don't be nervous." ”

Su Buregret opened Dong Fangyuan's refrigerator and looked at the slightly dried vegetables in it, crying and laughing: "With so many ingredients at home, why do you still take Guoguo to the canteen?" ”

As she spoke, she took out the same vegetables from the refrigerator: "Oh, look at this mushroom is hairy." And this leek, well......"

Su Buregret pinched his nose and threw the rotten leeks into the trash can with a look of disgust. Dong Fangyuan also hid far away because of the rotten taste of the leeks.

"What are you going to do, see what's in the fridge. It's best to finish it all and save waste. Dong Fangyuan hid at the door, stretched his neck and asked Su Buregret insincerely: "Do you want me to help?" ”

Su Buregret looked at Dong Fangyuan with a smile: "What will you do?" ”

Dong Fangyuan blinked his eyes and said a little sly-washy: "I will wash the dishes." "That's nothing, just a ready-made heat. Su Buregret also knows this, when the two of them first met, Dong Fangyuan was accepted by Granny Hua because of a bowl of noodles, which is enough to prove that she is really not good at cooking.

"Okay, then I won't wash the dishes." Su Buregret acquiesced in the 'laziness' of this hostess, and said with a smile: "Then what will I do!" ”

She doesn't understand others, what Ning Chengjun likes to eat, Su Buregret is Menqing'er. What taste, the order of the seasoning, and even the requirements for the heat when cooking. Su Buregret wanted to curry favor with Ning Chengjun back then, but he worked hard. Since you are attached to this man, you will inevitably do what you like.

In the past, she was grateful and sought refuge, and she had no heart to please this man. In this life, she is trapped in reality and is eager to get out, and currying favor with Ning Chengjun is still the easiest way for her to solve the dilemma.

There were frozen fish and various meats in the refrigerator, and Su Buregret took them out and put them aside. While choosing a dish, I quickly thought about tonight's menu.

Cut the chicken breast into finger-length strips with a width of about 1 cm. Put salt, sugar, monosodium glutamate, rice wine, and minced ginger in a bowl and marinate for one hour. Then blanch the cabbage leaves in water and set aside to dry for later use. Stir the egg whites, flour and water starch into a paste, roll the chicken strips with cabbage and fry them in a pan. The traditional Kyoto dish of steamed chicken needs to be fried, but Ning Chengjun thinks it is too greasy. Su does not regret improving it into fried, and the cabbage leaves wrapped in chicken strips are fried on all sides into a pale yellow skin, and the skin is slightly crispy. She arranged the meat in a circle and placed a small plate filled with salt and pepper in the middle of the plate. Vegetable wrapped meat is dipped in pepper and salt, which is also Ning Chengjun's unique preference.

Handle the melted fish and cut the slope knife on both sides. Heat the oil in the pot, hang the tail of the fish on top of the hot oil with one hand, and scoop the hot oil with a spoon with the other hand to pour the fish meat repeatedly. The surface of the fish is crispy, and then the fish is fried in the oil pan until golden brown and crispy, remove it and put it on a plate. Leave oil at the bottom of the pot, fry the peppercorns until they are brown and red, and then remove the pot. Stir-fry with sweet noodle sauce, add soy sauce, rice wine, vinegar, salt, monosodium glutamate and water and stir well. Put the fried fish in a pan and simmer over low heat, remove and place on a plate. Top with coriander stalks and pour the soup over the fish. The fried fish is made of lard, which eliminates the need to boil the fish in a pot with pork belly, which makes the taste more mellow and delicious.

Cut the lamb loin into thin slices and grasp well with the water starch with the egg mixture. Take out an empty bowl and add sugar, white vinegar, salt, rice wine, and sweet noodle sauce to mix the sauce. Put soybean oil in a pot until it is 70% hot, and then add the lamb to the pulp. After taking out the mutton, leave oil at the bottom of the pot and put rock sugar to fry until brown and red, add a tablespoon of sesame oil and stir-fry until fragrant, then pour in the fried mutton slices and sauce and stir-fry. The name of this dish is like honey, which is also Ning Chengjun's favorite dish.

In addition, fried liver tips with bitter gourd, vinegared muwhiskers, and colorful bean sprouts are all dishes that Ning Chengjun likes to eat. The main food is fried gnocchi, which is cut into small cubes and boiled in water. Stir-fry the diced beans, potatoes and onions in lard, and finally add salt and soy sauce to the gnocchi until the gnocchi is flavorful.

Dong Fangyuan looked at the table full of dishes, and couldn't help but feel sorry for Su Buregret: "It's just an ordinary family banquet, you don't need to do it so carefully." ”

"It's just commonplace, and no matter how good it is, I won't." Su Buregret smiled and looked surprised.

"What did Xu Ying do with you? Mommy? "A table of authentic Yanjing dishes, each dish is full of color, flavor and flavor. There is no need to eat, she is a child who grew up in the courtyard of Beijing since she was a child, and she can know that the taste will not be bad or even extremely delicious just by the appearance of the dishes.

She is a little girl who has just entered Beijing for more than a year at a young age, what kind of ability can she have, and what kind of talent can she have to make authentic Beijing dishes comparable to the skills of a hotel chef? In addition to acting like a servant day after day, Dong Fangyuan couldn't think of any other reason.

"This kid is really careful." The vegetable wrapped chicken is greasy, and the taste is more balanced with a plate of five-color bean sprouts next to it. It tastes sweet like honey and is paired with bitter gourd fried liver tips. Boiled fish with vinegar and mushu, and the staple dish fried gnocchi with assorted tofu soup. Six home-cooked dishes, one soup and one staple food, seemingly simple and detailed, but you can find the intentions inside.

Yue Qiyuan was once again shocked by the child in front of him, and Ning Li Zejun and Ning Xinyue on the side admired Su Buregret's craftsmanship. Guoguo is the happiest one in the group because every dish is so delicious. And Su Buregret also sat next to him patiently and fed him one bite at a time, it was like living in heaven.

"Sister, don't you eat it?" Guoguo gulps it like honey, in the end, children have no resistance to sweet things.

"My sister had already finished eating when she came." Su Buregret politely smiled at everyone: "I don't know everyone's taste, if there is anything bad, please forgive me." ”

Ning Li Zejun said with a smile: "Your cooking is very delicious, and I often know about these dishes at home." Seriously, you're making a very authentic and delicious meal. ”

Su Buregret looked at Ning Chengjun and looked at him with a smile: "Mr. Ning hasn't spoken, doesn't he regret what he did inappropriately?" ”