Lin Xiaoxiao was not surprised by this large check. Lin Xiaoxiao, who is in the style of high society, has already seen it, and spending land like gold is just their daily life.

Lin Xiaoxiao handed the check to Li Yu: "I'll go to the bank tomorrow to exchange it, anyway, it's the money he wants to give us, let's not want it in vain." ”

That's right, since Lu Hongshen has a will, this is what Lin Xiaoxiao deserves.

But I don't know why, Lin Xiaoxiao didn't feel any joy in his heart. couldn't help but feel like this, her heart seemed to be sinking inch by inch, and the disappointment in her heart gradually grew.

Lin Xiaoxiao could feel that her fingers were cold now.

She thought that the reason why Lu Hongshen would give her so much money was just so that she could make soup for Jian Yining better and more focused. After all, the turnover of the restaurant in a whole day may not be much more than the 100,000 yuan.

On the second day, after a busy morning, Lin Xiaoxiao began to prepare soup for Jian Yining.

Lin Xiaoxiao only had disappointment in Lu Hongshen in her heart, but for Jian Yining, she had no prejudice against Jian Yining. Therefore, because he knew that Jian Yi was not condensing qi and blood, Lin Xiaoxiao naturally did it very carefully in this tonic soup.

Lin Xiaoxiao is going to make sea cucumber conpoy, bamboo sunflower lean meat soup today.

In this dish, whether it is sea cucumber, scallop or bamboo sunflower, it is a great tonic ingredient. It is not only to nourish blood but also to strengthen the spleen, because I heard Lu Hongshen say yesterday that Jian Yi's qi and blood are relatively weak, so Lin Xiaoxiao thought of adding so many big tonic ingredients to a dish.

After preparing the required ingredients such as sea cucumber, scallop, bamboo sun, lean meat, ginger and wolfberry, Lin Xiaoxiao began the next production process.

Lin Xiaoxiao first began to deal with the scallops.

Because there are many parts in the conpoy, but there are only a few parts that will be used in the soup later, so Lin Xiaoxiao must deal with the conpoy first.

After rinsing the conpoy with running water, Lin Xiaoxiao used scissors to cut off the head of the top seal of the bamboo sunflower, and then put the processed conpoy and the bamboo sunflower together to soak in light salt water.

In the process of soaking the scallops and bamboo sunflowers, Lin Xiaoxiao was not idle at all, and she began to continue to process the other remaining ingredients.

Lin Xiaoxiao cut the sea cucumber and lean meat into pieces, and then poured cold water into the pot. After the cold water was put into the pot, Lin Xiaoxiao put the sea cucumber and lean meat into it, and as the water temperature gradually increased, more and more foam began to appear in the pot.

After Lin Xiaoxiao carefully fished out all the foam with a small spoon, he turned off the heat and fished out all the sea cucumbers and lean meat.

After a period of cooking, the lean meat is almost medium-rare, and the aroma of the meat has begun to appear.

At this time, Lin Xiaoxiao fished out all the scallops and bamboo sunflower that had just been soaked in salt water.

She took out the casserole, put all the processed ingredients into it, and added about two liters of hot water to the pot.

In order to consider the taste of sea cucumber and conpoy, Zhu Sun, and lean meat soup, Lin Xiaoxiao finally put wolfberry, ginger and a little rice wine in the pot.

Once you've done that, it's all you need to do is let a few ingredients tumble in the casserole.

For Yiwei soup, it is natural to say that the more supplements, the better, only the more beneficial ingredients in the soup and the longer the stew, the more mellow the taste can be, and the more beneficial ingredients in the soup will be.

Of course, just a tonic soup, Lin Xiaoxiao still felt that it was too thin.

She went back to making the rest of the dishes.

For this dish, Lin Xiaoxiao's theme is exactly the same as before, that is, it should be both nourishing and delicious.

Seeing that there was still a little lean meat left when making sea cucumber conpoy and bamboo sunflower soup just now, Lin Xiaoxiao prepared to make dried apricot meat.

Although dried apricots have the word dried apricots, they are made entirely from eggs and lean meat. Because there are only eggs and lean meat in the ingredients, it is definitely the best way to supplement protein.

The preparation method of this dried apricot meat is also relatively simple and takes less time than Fangcai's sea cucumber conpoy, bamboo and sunflower lean broth.

Lin Xiaoxiao first cut a whole piece of lean pork into pork slices that were about the size of a copper coin and were also thick and even, and then put the sliced pork in a bowl.

Next, Lin Xiaoxiao added ginger slices, cooking wine, and white vinegar to the meat slices, and when several ingredients had almost marinated the flavor into the meat slices, Lin Xiaoxiao took out a hair dryer and blew on the meat in the bowl.

In this step, the meat should have been placed in the window to dry naturally, but because the time was really not enough, Lin Xiaoxiao would make this decision.

When the meat was almost dried into jerky, Lin Xiaoxiao coated the jerky with a layer of egg liquid.

Because the meat has been air-dried, it has an extremely strong absorption capacity. After a while, the meat has absorbed enough egg liquid. At this point, the last step is left to stir-fry.

After Lin Xiaoxiao heated the pot, he put hot oil in the pot, and then Lin Xiaoxiao put the dried meat slices into the pot. The meat slices have been marinated in various spices, but now they are even more fragrant when they are put into hot oil.

After the aroma in the pot became more and more intense, Lin Xiaoxiao put tomato sauce in the pot again.

The pot is already full of aroma, and now after adding tomato sauce, the whole kitchen is filled with the aroma of meat modified by sweet and sour taste.

In order to make this dish more flavorful, Lin Xiaoxiao added cooking wine, salt, and a little white vinegar and sugar to the pot, and waited until the sauce of the tomato sauce in the pot was completely absorbed by the meat, Lin Xiaoxiao turned off the heat and put it on the plate.

At this point, Lin Xiaoxiao's two dishes have been completely done.

If you want a non-hot flavor to be at its best, then the flavor of this tonic soup is a must. Without the addition of temperature, it is difficult for a tonic soup to really work.

So after the tonic soup in the casserole was cooked, Lin Xiaoxiao specially put it into the thermos bucket, and what Lin Xiaoxiao hoped was that Jian Yining could drink enough steaming tonic soup.

After Lu Hongshen arrived, Lin Xiaoxiao's two soups had already been loaded.

She put the two soups in the thermos bucket, and carefully covered the outside with a layer of cover before handing them over to Lu Hongshen.

"It's just done, it's still hot, so you must give it to Miss Jian while it's hot."

Lu Hongshen nodded, and took the thermos bucket carefully packed by Lin Xiaoxiao: "There are sea cucumbers in it?" I smelled the sea cucumber. ”

"That's right."

Seeing that Lu Hongshen was about to say something again, Lin Xiaoxiao turned his face away: "Go quickly, if it gets cold, then this tonic soup will be in vain." ”

After speaking, Lin Xiaoxiao turned around and was about to leave.

She had just walked a few steps before Lu Hongshen stopped her.

"Lin Xiaoxiao—"

"What's wrong?" She paused.

"Thank you. I think Jian Yining will like it. ”

From an angle that Lu Hongshen couldn't see, a wry smile appeared on Lin Xiaoxiao's face: "Needless to say thank you, you paid a full 100,000 yuan honorarium, so everything is what I should do." ”

After finishing speaking, Lin Xiaoxiao walked into the back kitchen faster.