After breakfast, the hour is early, Li Ruiqing will go to the East Palace to assist the crown prince Zhao Shao and her attendant Sun Yan to study.

In Zhao Shao's mind, Li Ruiqing is definitely a good father.

He was always more patient and easier to understand than the Grand Master. Even because Zhao Shao didn't like allusions, he deliberately drew illustrations on every page, and she went to understand it.

Idle things, Li Ruiqing watched them learn calligraphy, and would draw some small illustrations for them to see, which was obviously more pleasing to Zhao Shao than the boring words in the books.

However, Li Ruiqing will not stay long.

First, their studies are in charge of their own masters, and second, about an hour later, Zhao Xiangling should go down.

When Zhao Xiangling was away, Zhao Shao was the pearl in Li Ruiqing's eyes, but once Zhao Xiangling appeared...... She was not even as dirty as the ground.

"Ruiqing Ruiqing Ruiqing!" Zhao Xiangling was wearing court clothes and called all the way.

Zhao Shao secretly glanced at his father, and saw that the latter didn't have time to think, so he got up and went out.

And then ......

There is no then.

Taishi lectured again, and Li Ruiqing and Zhao Xiangling disappeared.

If you want to say Zhao Xiangling's favorite dish, it has to be meat.

Early in the morning, Celadon ordered someone to send fresh meat into the palace, and after layers of guarding the poison, it would be sent to the Wutong Palace.

According to Li Ruiqing's instructions on the first day, the dining room will be cut into neat pieces and sent into the temple in an ice bowl.

For fatty and lean pork belly, it is necessary to wash off the blood foam with cold water to ensure the taste of the pork belly and remove the fishy smell.

Marinated with salt, soy sauce, rice wine, and a little cornstarch, plus a few slices of ginger as accessories, Li Ruiqing evenly accompanied them into the bowl while talking to Zhao Xiangling about what happened in the court today.

During the discussion, the major affairs of the family and the country were decided, and the meat was marinated.

Rub cold oil in a hot pan, pour a large spoonful of oil, slowly put in the meat slices, fry until golden brown, and remove them.

At this moment, the part of the meat with the skin on it has been browned, and the lean part has just begun to color.

Heat the pan again, add the tomato juice you prepared earlier, add sugar and starch to thicken, boil until rich, and then wrap the meat slices in so that each slice is stained with tomato sauce.

Because of the pre-baptism of hot oil, each slice of meat is thin and crispy, coupled with a rich tomato aroma and a hint of sweet and sour, which is staggering, and can be accompanied by an extra bowl of white rice.

Coupled with a hen stewed in a pot, it is the best dish.

The hen pigeon has not been treated too much, but after washing, she smears a layer of coarse salt on the skin, puts it in a porcelain bowl with onions, garlic and ginger, and after the baptism of heat and moisture, the juice is naturally steamed and slid into the bowl.

This kind of soup is the most original and salty. Take a sip, your lips and teeth will be fragrant, and the aftertaste will be endless.

Xiang Ling always likes to tear meat and dip it in vinegar and sauce, while Ruiqing likes spicy food, always makes spicy seeds, and wraps them in a shallow layer, and the aroma of crushed peanuts and chili oil fills the mouth, so that the whole taste has a grainy feeling, which is many levels higher.

As for the rest of the dishes, they are the same as those in the East Palace, and they are served by the imperial dining room in the palace.

The amount of cooking in Ruiqing is always dominated by just two people, and it is almost rare to count Zhao Shao's time.

After all, the prince always eats in the East Palace, and when he listens to others describe the dishes of Wutong Palace, he feels that his white rice is difficult to swallow......