At this time, Li Kang suddenly proposed: "The house I rented is nearby, how expensive it is to go out to eat, there is a vegetable market not far from my house, I will go buy some food now, and show my hand to everyone in a while, let's call the editor-in-chief to go together!" ”

"Okay!"

"Okay!"

"Xiao Li actually knows how to cook?"

Everyone agreed.

"From a young age, I had to help take care of younger children, so I learned." Li Kang smiled innocently.

Editor Sun gave a thumbs up: "Xiao Li, you are really good!" ”

Although he was born as an orphan, Li Kang is self-reliant and self-reliant, and his personality is very sunny.

Except, of course, Guo An.

Guo An pursed his lips and silently took a sip of wolfberry tea.

I knew that Li Kang was cooking and entertaining himself at home, so he didn't shirk just now.

It's almost eleven o'clock now, and there's nothing left or right, so Li Kang left first, and by the way, he sent the address location of his home to Sister Wang.

"I know this place, and we'll go by ourselves." After reading it, Sister Wang asked Li Kang to hurry back.

Li Kang left the company and went straight to the vegetable market, now the lunar calendar is already in July, and the day is still quite hot, but there are already crabs in the vegetable market.

Of course, it's still a little early, and there are naturally no female crabs, all of them are male crabs.

Li Kang took a look and found that the crab paste was quite fat, and it was just right to eat it fresh now.

Although it was a little expensive, one cost sixty, but he still gritted his teeth and took six four-tael crabs.

The vegetable market said that it was four or two, but in fact there was none, but it looked pretty good, it was all a routine, and Li Kang didn't say much.

After he had the crabs cleaned and bundled, he happily chose the next dishes with the crabs that could no longer show their teeth and claws, but could only spit bubbles.

With crabs, the foundation of this meal is not cheap, but Wang Qi gave him a bonus of five thousand, so he was extraordinarily generous in buying vegetables today.

After earning money, he wanted to take a hand, which was Li Kang's mentality at this time.

Now it is all grown in greenhouses, and naturally there are vegetables in any season.

Seeing that the reeds and jasper in the market were as green as they looked like they could pinch out the water, Li Kang bought a handful without saying a word, and then turned back to the aquatic area to buy three taels of fresh shrimp, ready to make a reed stewed shrimp.

When he left, he saw that the crucian carp was lively, so he picked a slender one and prepared to stew a crucian carp tofu soup.

Dongpo meat is Li Kang's specialty, that must be done!

directly weighed a pound of good pork belly with five layers, and by the way, he begged for a small piece of lard net fat to prepare to fry a small cabbage with oil residue.

Then I put on a dish of shredded white meat and fresh bamboo shoots with pine nuts and corn to relieve my greasyness, and by the way, I bought a small jar of rice wine, Li Kang carried the vegetables in both hands, thought about the recipe for a while, and returned to his home satisfied.

He was very quick to buy groceries, and it was only 10:10 a.m. when he got home.

Throw a few peppercorns into the fish soup, add ginger slices and sprinkle salt to stew, put the crabs into the multi-electric induction cooker, adjust to the steaming 20-minute setting, and then wash the rice into the pot.

After the work that didn't need to be watched was prepared, Li Kang disposed of the pork belly first.

Among these dishes, Dongpo meat is the most time-consuming, and the other dishes can be regarded as fast dishes.

A pound of good pork belly, Li Kang only cut out six pieces.

The meat is neatly arranged, and then he changes the cross knife in the middle of the meat skin, smears it with soy sauce and deep-fried it after passing through the water, and then puts the meat pieces into the pot and arranges them, then adds various spices, adds water and boils over high heat, and then simmers on low heat, and he continues to process the rest of the dishes.

Peel out more than a dozen fatty shrimp curled up in a ball, Li Kang put them into a bowl, add soy sauce and cooking wine, lightly sprinkle salt and marinate, and then wash the reeds and cut them into thumb-length segments.

The white water is directly silk, the fresh bamboo shoots are diced and set aside in water, the cabbage is washed, and the lard fat is also carefully torn by him, and the time is already eleven forty.

The crab had already been steamed, but he was not in a hurry to take it out, and began to boil the pot after calculating the time in his heart.

Now Dongpo meat is simmering in one pot, and in another pot, Li Kang has fried pine nuts and fresh bamboo shoots and corn.

After five or six minutes, the first dish was ready, and the stewed shrimp with artemisia was not slow, and when Li Kang finished cooking this dish, there was a knock on the door.

When the door was opened, the editor-in-chief Wang Qi was standing at the door with four colleagues, and Li Kang warmly welcomed them into the door.

"Xiao Li, the rented place is very good, it looks old on the outside, but it's still quite new on the inside." Sister Wang looked around and couldn't help but praise.

This house is not small, although it is a one-bedroom apartment, but each room is quite large, Li Kang let them sit casually and went back to the kitchen to start stir-frying.

At this time, the crucian carp soup was also stewed, Li Kang sprinkled green onions and mixed twice, with three or five drops of sesame oil, and then brought the electric casserole directly to the table.

"Huo, it's so fragrant!" Wang Qi exclaimed: "Xiao Li, your cooking skills are good." ”

"Hey, hey." Li Kang replied to Wang Qi with a standard Li smile.

The crab had already been ready, but Li Kang didn't take it out, and now he is not in a hurry to take it, he still keeps it warm in the induction cooker, puts the dishes and chopsticks on the table for them to drink the soup first, and he goes into the kitchen again and starts to fry the shredded white meat.

After the shredded white meat came out of the pot, Li Kang served the three prepared dishes to the table first, and the dishes with full color and flavor attracted their frequent attention.

It's just that Li Kang hasn't come yet, although they let them take care of themselves, but they can't really eat first.

After all, this is the first time to visit Li Kang's house.

Immediately afterwards, Li Kang began to squeeze the lard residue.

As the grease is refined at high temperature, the lard residue is getting drier and lighter, and slowly floats from the bottom of the pot to the oil surface.

For a while, the air was filled with burnt incense, attracting all five people from the dining table to the kitchen door: "Xiao Li, what are you doing?" ”

"Oily cabbage."

Zhang Xianliang exclaimed: "Freshly squeezed lard residue? It's so fragrant! ”

He was not polite, and said directly to Li Kang: "Xiao Li, pick a lard residue for me to taste, I haven't eaten it for one or two decades, gluttony!" ”

Li Kang was small, shoveled a piece of moderately sized, charred and translucent lard residue, drained the oil, and handed it to Zhang Xianliang: "Brother Zhang, be careful of scalding." ”

Zhang Xianliang picked up the lard residue and blew it slightly, and he couldn't wait to stuff it into his mouth, and the hot air was still chewing: "It's delicious, it's delicious!" ”

Looking at him like this, Li Kang couldn't help laughing. But he didn't give it again, so it wasn't healthy to eat it directly after all.

The lard residue used in the restaurant is frozen in the refrigerator after frying, and it is used when scooping a spoonful when frying.

According to the dean's mother, when they were young, when they were frying lard residue, children loved to wait around the stove, waiting for the lard residue to come out of the pot, or sprinkle salt or mix sugar and eat it directly, that taste, very fragrant!

It can be regarded as a childhood memory, and it is no wonder that Zhang Xianliang is excited.

……

Thank you for the reward of the little sister of the child, thank you for the little sister of the subspace, the sister of the single tree and branch, I love you.

Thanks to the sleepy lazy meow, the boss's overlord, Zhuochen, the big gold chain, and the five bigwigs of Hongchen Dream for their rewards.

Especially Miss Subspace, do you know that after you finish reading every day, I feel at ease. Hahahaha. Insect catcher. Thank you.