thought that Fang Ruzhen, as the master's daughter, would definitely be able to taste a good thing.

As a result, Fang Ruzhen tasted the soup that Luo Dahai tossed all night, and stood on Luo's stubborn side.

So the discussion went from two people to three people.

Luo Dahai was a little shocked, he was the only one of the three who was a serious cook, right?

Ruzhen is a white case, and she is not good at red cases at all.

But now that Fang Ruzhen and the stubborn two are on the same front, they feel that his soup is almost meaningless.

Before I could tell the difference, another early riser came into the kitchen.

Originally, Feng Yunkai was hungry, and wanted to find something to eat in the kitchen, but he ran into a couple arguing.

When Feng Yunkai was pulled over to be the referee, after he tasted the broth, the score became three to one.

Although Feng Yunkai is half-witted in cooking, he is also Fang Wenhai's apprentice, and he is also in favor of hanging soup, Luo Dahai was shaken.

"Senior brother, hurry up and stop the ink, go get two white chickens, and I'll chop half of them for you."

Feng Yunkai is a man of action, just do what he says.

And there is no meat grinder in the fairy house, and the chicken has to be chopped with a kitchen knife, and it takes some effort.

If you can't do anything else, Feng Yun has done a good job.

Among his brothers, the knife work is the best, and he makes the knife smooth, which is dazzling.

He's that kind of flamboyant personality, so when he's cut, he likes all the bells and whistles.

When Feng Yunkai spoke seriously, it made people feel a sense of convincing, and Luo Dahai couldn't help but listen to his words and get busy.

"Sister? Give us the whole stutter? I'm really craving for the pasta you made. I'm hungry and chopping chicken, but I can't hold it. ”

Feng Yunkai asked Fang Ruzhen for food with a hippie smile, Fang Ruzhen's white case kung fu is also first-class, and the pasta she made was simply born for breakfast.

For the sake of Feng Yunkai's share of Luo Dahai's work, Fang Ruzhen nodded and agreed.

Luo stubbornly followed her to wash up, and then went back to the big kitchen to help with some small work.

At this time, Luo Dahai and Feng Yunkai already had a chicken in their hands and began to shave the chicken.

Two people each occupy a cutting board, and a kitchen knife walks up.

This is how great a Chinese chef is, no matter what ingredients he handles, he can easily handle it with a kitchen knife.

It saves a lot of trouble and money compared to the knives used by Western chefs for various purposes.

While helping Aunt Fang peel green onions, Luo stubbornly watched his father and Uncle Feng, of course, mainly to see Uncle Feng.

Because his knife skills are so eye-catching, chopping, chopping, ticking, scraping, chopping, flowing water, making people dizzy.

In comparison, her father Lao Luo took the ordinary route, and every move and style was solid, and the speed was not as fast as Feng Yunkai.

Feng Yunkai has already started chopping chicken, and Lao Luo has just finished removing the chicken bones, removing the fascia and chicken skin.

However, the cookie-cutter chopped chicken is nothing to look at, and Luo stubbornly began to watch Fang Ruzhen make ice flower dumplings again.

Ice flower dumplings, as the name suggests, are fried dumplings after adding batter, the bottom forms an ice flower-shaped gaba crispy. In fact, it is an enhanced version of potstickers.

Although it is not so troublesome to eat in ordinary times, it is usually a simple pot sticker. But with one more action and a little more stuff, the finished product gets rid of mediocrity and becomes formal.

The dumpling filling is pork and green onions, there is a pork filling that has been chopped a long time ago, and Luo's stubborn green onions were chopped by Fang Ruzhen and added to the meat filling. While stirring and seasoning, the dough is also awakened.

Then Luo stubbornly opened his mouth wide and watched Aunt Fang wrap three curtain dumplings in a short period of time!

Aunt Fang rolls out the dumpling wrappers four at a time, stacked in twos and twos, and opens the bow left and right. Dumpling wrappers quickly accumulated a pile.

When the dumpling skin was enough, she began to make dumplings, and the fast-moving Luo stubborn didn't see it clearly at all, and the fat dumplings with thin skin and big filling were thrown on the curtain.

During the whole process, Luo stubbornly blinked his eyes several times, but still couldn't catch Fang Ruzhen's movements.

Later, at her strong request, Fang Ruzhen slowed down and wrapped two dumplings, which made Luo Naughty happy.

Because of slowing down, Fang Ruzhen didn't adapt to it, and the two dumplings were not as good as the ones she wrapped at her normal speed.

The dumplings are finished, and the work of chopping the minced chicken over there is also coming to an end.

And with the sound of chopping chicken duangduang, others also got up one after another.

While Fang Ruzhen was frying dumplings, she asked Luo to help her pour the washed millet into the boiling water and boil a pot of millet porridge.

Luo stubbornly stirred the pot of millet porridge with a spoon while watching Aunt Fang fry dumplings.

The frying pan used in the restaurant is much larger than that used at home, which is convenient for Fang Ruzhen to operate.

Grease the pan evenly and stack the dumplings in a circle to form a flower.

After arranging the dumplings, pour some hot water into them immediately and simmer the lid.

Wait for the water to boil and steam, then reduce the heat and slowly simmer the dumplings in the pot.

When the water in the pot is almost dry, you will find that the bottom of the dumplings has been fried to a golden brown brown, and it is sizzling, and it is beginning to exude an attractive aroma.

At this time, it is time to inject the soul, and pour the thin batter mixed with flour and starch into the pot through the gap between the dumplings, and only need a thin layer.

After frying for a while, the batter that was poured in before formed beautiful ice flowers that adhered to the bottom of the dumplings.

After turning off the heat, take a large plate, buckle it on the dumplings, turn it over with a spatula, and a plate of ice flower dumplings will come out of the pot.

Of course, the action of getting out of the pot is the method used by professionals.

The frying pan used by ordinary families is not large, just buckle the plate, turn the pot over, and you can also take out the complete ice flower dumplings.

"Stubbornly try it, Aunt Fang's cooking is delicious."

Fang Ruzhen fried a pot, first used chopsticks to blow one, and fed it to Luo's stubborn mouth.

was fed by Aunt Fang, and I was embarrassed.

But at the gentle eyes of his aunt, Luo stubbornly involuntarily opened his mouth and took a bite.

The outer layer of dumplings is covered with crispy ice flowers, and the inside is a hot meat filling, which is tender and juicy in one bite and has a first-class taste.

Finally swallowing the contents in his mouth, Luo stubbornly answered Aunt Fang's question: "It's super delicious!" ”

Her voice was not small, which provoked Feng Yunkai and Luo Dahai to look at her.

"Ah, sister, you're done! I'm going to eat it too. Senior brother, I'll leave it to you. ”

Feng Yunkai was already hungry, seeing that Luo Stubborn had already started to eat under Fang Ruzhen's feeding, how could he lag behind?

Quickly scraped the chopped chicken into the basin and handed it to Luo Dahai, while he washed his hands and came over to eat dumplings.

"Are you reincarnated as a starving ghost?! Go mix up a dip. ”

However, Fang Ruzhen's attitude towards Feng Yunkai was not as good as that towards Luo Stubborn, and Feng Yunkai, who directly grabbed a dumpling to eat, was scolded without any suspense.

was scolded, Feng Yunkai didn't care, chewed the dumplings in his mouth, and obediently took the bowl to adjust the dipping sauce.

Luo Nayan didn't continue to eat alone, but continued to stir the pot of millet porridge she was looking at.

The millet is cooked when it is boiling, and the small rice grains tumble and bloom in the boiling water, gradually turning into thick millet porridge.