Disappointingly, they walked around the building for a long time and still didn't get anything.

Luo didn't notice anything wrong with the food or ingredients.

In desperation, the two of them could only go to the kitchen to cook sea cucumber millet and gourd porridge for Li Lao according to the previous plan.

Under the guidance of Secretary Sun, the two came to the kitchen.

Maybe it's because there are guests today, and the kitchen has been deserted for many days.

Secretary Sun introduced the Feng family's uncle and nephew to Sister Peng, the chef in charge of Li Lao's diet.

The full-time chef who dares to love Li Lao is a woman.

Sister Peng looks like she is in her forties, with a round figure and an unexpectedly fair complexion. When he was called over and introduced to Feng Yunkai's uncle and nephew, his expression was light, and he didn't get along very well.

Luo Yanyan really thinks that in the whole house, the best person to get along with is probably Secretary Sun.

Why are the staff around Li Lao so cold?

This Sister Peng was so cold that she didn't even bother to tease her eyelids, and when she learned that these two guests were here to cook porridge for Li Lao, it seemed that even her expression lines were stingy to show them.

After asking about the raw materials needed, Sister Peng went to prepare, leaving Secretary Sun to rub her hands slowly and apologetically.

"I'm really sorry, Sister Peng's character is like this, but she will do her job well. Tell her what you both need. ”

Luo stubbornly still looked around curiously, leaving Uncle Feng and Secretary Sun to be polite.

After walking around the spacious kitchen, Luo stubbornly found that this Sister Peng didn't seem to be honest.

She smelled the braised prawns and the sauce elbow, but these two dishes did not appear on the table at noon, so who was this dish for?

didn't leave her time to think too much, Sister Peng had already prepared all the ingredients she needed.

What surprised Luo Yan the most was the soaked sea cucumber that Sister Peng actually brought, and the sea cucumber can only be eaten by soaking at least three days in advance.

Li Lao didn't eat, and Li Yuanchao's family status was estimated to be unable to eat the sea cucumber, which is known as the eight treasures of the sea.

The nutritional value of sea cucumber is very high, Sister Peng took it, and Luo stubborn knew at a glance that it was the best quality sea cucumber.

Such a good ingredient, Li Lao didn't eat it, but soaked it in advance, it must be prepared for other important people.

There is also the clear soup used to simmer sea cucumber and the thick soup used to cook millet, which are all top soups with complicated production processes.

What Luo stubbornly noticed, Feng Yunkai naturally also noticed, and the two exchanged a look, and did not show abnormality.

I thought that Sister Peng would leave the kitchen impatiently after preparing the materials, but she didn't want to, so she took a pot of mung bean sprouts and sat not far away as if she was concentrating on picking them.

It seems that she is not as indifferent as she seems on the surface.

"Uncle, shall we begin? I'll help you wash the millet? ”

No matter what Sister Peng did, since Luo Yanyan and Feng Yunkai entered the kitchen under the guise of cooking porridge, this porridge had to be cooked.

"Okay, you can mix some warm water, don't let your hands get cold."

Feng Yun took off his coat and rolled up his sleeves while admonishing Luo to be stubborn.

He boiled half a pot of water in a soup pot, poured three spoonfuls of cooking wine into it, and when the water boiled, turned it to medium heat, and put the already soaked fat sea cucumber in it and blanched it twice.

The blanched sea cucumber becomes slightly firm, and then it is placed in a clear soup that has been boiled in advance and simmered over low heat.

This process takes about half an hour, and after simmering, you can continue to soak for an hour, so that the sea cucumber can fully soak the deliciousness of the broth, after all, the sea cucumber itself has no special taste.

After processing the sea cucumber, Luo's stubborn millet was also washed, Feng Yunkai had already boiled half a pot of thick soup, and poured the washed millet into it to cook.

It takes nearly two hours to bring the millet to a boil over high heat and simmer it on low heat to make a thick soup porridge with the thick soup.

In fact, millet is easy to cook, basically cooked when it is boiled. However, in order to take care of Li Lao's stomach and intestines, which had not eaten for many days, and increase nutrition, he chose a more refined cooking method.

The two ingredients that needed to be stewed were simmered, and Feng Yunkai began to process the pumpkin.

Picking a kitchen knife on the knife holder, Feng Yunkai checked the pumpkin in his hand, and shaved the pumpkin skin clean in a few clicks, just peeling off the thick and hard skin and thick tendons, leaving only the delicate pumpkin flesh.

Then rinse the pumpkin, put it on the cutting board, and cut it into small cubes of the same size.

Although Feng Yunkai's knife method is stubborn, she still feels amazed when she looks at it again, this is the ultimate practice, at least she has never seen someone who is faster than Uncle Feng in chopping vegetables.

No, even Sister Peng, who was picking bean sprouts, forgot to pick the bean sprouts, and looked at Uncle Feng intently.

Luo stubbornly watched Uncle Feng's movements, and felt that he had practiced this unique skill, I am afraid that it is because of such bells and whistles that the knife technique is very bluffing, right?

After all, Uncle Feng's personality is like this, he never knows what low-key is.

"Well, now it's all we have to wait, are we going to play here for a while? Or why go? ”

Feng Yunkai put the diced pumpkin into a small bowl for later use, washed his hands, and was done.

Facing his question, Luo stubbornly raised his eyebrows, and wanted to ask, what can you play with here? Help Sister Peng pick bean sprouts?

I don't know if it's because Feng Yunkai's knife technique is really bluffing, Sister Peng heard Feng Yunkai's words, and actually put down the bean sprouts in her hand that had not been picked for a long time, and took out two small bowls of white enamel from the refrigerator.

She didn't even need to bring it over, Luo Nayan knew that it was crème brûlée.

"If you don't dislike it, try this crème brûlée, I'm new to it, give me some advice?"

Obviously, Sister Peng regarded Feng Yunkai as a peer, or because of Li Lao's hunger strike, she was useless, and it was easy for the two to come and know how to do it, and she couldn't wait.

This is understandable for Luo to be stubborn, and today's noon dish looks like the handiwork of a serious Chinese chef.

And the Western-style dim sum I ate today was almost meaningless, obviously not professional enough.

If it is all from Sister Peng's hand, it means that her West Point is a halfway monk and learned later.

And she let the two of them taste the crème brûlée she made right now, confirming Luo's stubborn suspicion.

Sister Peng, who was still cold just now, finally had an expression at this moment, and looked at Feng Yunkai expectantly.

Luo Yanyan really wants to pat his chest and tell Sister Peng that he is a real senior food critic, right?

Don't look at Uncle Feng's knife work, it's all bluffing, and it's definitely not as good as her in terms of tasting food.

However, in order to hide her true strength, Luo stubbornly had to be a simple little girl, dug up a spoonful of pudding, muttered that it was okay, and it was over.

In fact, Sister Peng's caramel pudding caramel ratio is too heavy, and it is slightly sweet.

And Luo stubbornly thinks that the French crème brûlée is more delicious, because there is a layer of crispy and warm caramel on the top, which can perfectly blend with the smooth and tender pudding that has been refrigerated below.

The caramel crust made by Sister Peng without the airbrush baking is simpler and easier to use.

Hey? Speaking of simplicity, she has made plum cakes that are more complex than crème brûlée, why does crème brûlée care so much about the taste?

Luo stubbornly put a huge question mark in his heart.

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