On Mo Ning's side, the lecture was not over yet, and he babbled and told Xiao Cai to pay attention to keeping warm, pay attention to rest, and drink more hot water during the special period.

Mo Ning said later, Xiao Cai probably didn't listen to it.

Cai Youyou only felt that his face was hot.

After all, it was that person who saw such an embarrassing scene.

After spending the weekend at Mo Xun's house, Monday was the first day of the new semester.

At the opening ceremony on Monday, Cai Youyou and Hua Xi stood in the team of sophomores together, listening to the speeches of Mo Ning, chairman of the college president, and Mo Xun, president of the student union.

At this time, she noticed that Mrs. Mo took time out of her busy schedule to attend the opening ceremony of the college as a special guest.

When the opening ceremony was over, Cai Youyou walked into the classroom with Hua Xi, and couldn't help but feel a little excited.

She's about to take her first cooking class.

After a short time, I saw Wang Fatzi and Mo Xun walking into the classroom carrying two large boxes of ingredients, and Professor Zhu followed behind the two of them.

"It seems that today's first class is going to learn to cook vegetarian dishes, which is what Professor Zhu is best at besides growing vegetables." Hua Xi whispered to Cai Youyou.

Cai Youyou nodded and smiled, looking at Professor Zhu with expectant eyes.

Professor Zhu smiled at Cai Youyou, coughed lightly, and said, "Good morning, students! In the first class of the new semester, I will teach you how to make a lotus pond stir-fry. Don't underestimate this vegetarian dish, it takes a lot of effort to cook it with all the color, flavor and flavor. ”

As Professor Zhu spoke, he motioned to Mo Xun and Wang Fatzi to distribute all the ingredients and recipes to every student who came to class, and then began to explain the key points of cooking this dish.

Cai Youyou, like other students, sketched on the materials, made detailed notes, and listened carefully to every word of Professor Zhu. After Professor Zhu finished speaking, she began to prepare the ingredients according to Professor Zhu's instructions.

Wash the lotus root, peel and slice it, remove the snow peas and wash them, tear the soaked fungus and white fungus into small pieces, and press the carrots into the shape of flowers with molds.

Then, boil water in a pot, wait until the water boils, add lotus root slices and blanch for about 10 seconds, then add carrots and snow peas for about 10 seconds, and finally put in fungus for 10 seconds.

The reason why these vegetables are blanched quickly and removed in a short period of time is so that they can maintain their crisp texture and bright color, making the dish look more outstanding and appetizing.

According to the main points explained by Professor Zhu, Cai Youyou took out all the blanched ingredients, soaked them in cold water for a while, and then controlled the moisture and set them aside for later use.

Put an appropriate amount of oil in the pot and heat it, pour all the ingredients into the pot, stir-fry quickly for about two minutes, then add a little sugar, salt and chicken essence, add water starch and stir-fry well.

Professor Zhu tasted the lotus pond stir-fry made by Xiao Cai, nodded his head to express his satisfaction, and gave a full score in class.

The lotus pond stir-fry made by Wang Fatzi is more childlike than the works of Cai Youyou, Mo Xun, and other students.

The carrots were cut into the shape of five-pointed stars, and the lotus roots were cut like flowers. While he cooked the version he had asked for in class, he also made an upgraded version with sausages in it.