Shen Yue stood beside Lin Xiaoxiao and reached out to hand the carrot to her: "How many foie gras are there?" Lin Xiaoxiao turned his head to look at him, compared a three to him, and then turned around and cut the carrot.

Such a scene has been staged in the back kitchen in the past few days, and since Lin Xiaoxiao has cleaned up the emotions in his heart, he has become much calmer towards Shen Yue.

After that day, Shen Yue also restrained Lin Xiaoxiao a lot, and there would definitely be no more advanced moves. The two suddenly became friends who respected each other, maintaining an absolutely perfect distance, so that others would not see that there was ambiguity at all.

But in the eyes of others, they respected each other like guests, and in Lu Hongshen's eyes, they became a different kind of tacit understanding, which made Lu Hongshen even more impatient.

After thinking about it for a long time, Lu Hongshen finally discussed a very usual garbage method with the secretary. On Valentine's Day, he sent Lin Xiaoxiao a large bouquet of roses.

On the day of Valentine's Day, business in the restaurant was naturally booming, and Lin Xiaoxiao was naturally busy making special packages, so busy that he didn't even have the strength to gamble with Lu Hongshen again.

Lu Hongshen has been busy with the work in the company, as well as the process of apologizing to Lin Xiaoxiao, and he has not bothered Lin Xiaoxiao. Just like that, on Valentine's Day, Lu Hongshen decided on the whole process and was ready to surprise Lin Xiaoxiao.

At six o'clock in the morning on Valentine's Day, Lin Xiaoxiao got up from bed conveniently, today is a Valentine's Day special, and naturally it is a good opportunity for the restaurant to improve its performance, she can't miss it. But the better the business, the busier the kitchen will naturally be, and for today's work, she must get up early to prepare.

The rare Lu Hongshen did not wait for her at the door of the living room, looking at the empty living room, Lin Xiaoxiao put on her shoes while wondering. hastily bought steamed buns on the side of the road for breakfast, but Lin Xiaoxiao didn't have so much time to think about what Lu Hongshen was doing, maybe he just overslept.

But that's fine, she also rarely has a clean morning to spend hasporof.

Walking to the bus stop, Lin Xiaoxiao looked at the bus that had just arrived at the station, and couldn't help but secretly say lucky. When I got on the bus, it was empty. Picking a favorite position to sit down, Lin Xiaoxiao inexplicably felt a sense of disobedience, but she blamed all this on being too early in the morning and didn't think much about it.

When he arrived at the restaurant, Lin Xiaoxiao put on his chef uniform and prepared to show off his skills in the kitchen, but unexpectedly found that the preparations in the kitchen had been made.

Look at the clean-as-new stove and vegetables that have long been cut, the fridge that has been filled and the sauces that are neatly stacked. Lin Xiaoxiao was stunned there, and he didn't know what to do for a while.

She reached out and touched the stove, it was smooth as if it was brand new, and she wouldn't be so clean no matter how much she cleaned it on a daily basis.

When Lin Xiaoxiao was still wondering, his colleagues also arrived at the restaurant one after another. As soon as a few people came in, they couldn't help but exclaim: "Wow, Xiaoxiao, you are so powerful?" You did all these things alone! ”

"I'm not...... I. Lin Xiaoxiao hurriedly waved his hand, and several people stared at each other, and no one knew what was going on for a while.

However, there was not much time to hesitate, and with the opening of the store, the first customer soon heard the news and looked forward to the Valentine's Day set menu in the restaurant.

This time, the Valentine's Day special is divided into two sets, salmon white sauce pasta or mushroom and artichoke sirloin steak, accompanied by a chocolate dessert and love salad.

As the waiter sandwiched the menu to the back kitchen, Lin Xiaoxiao and the others began to get busy.

The pre-ordered salmon was delivered fresh today and was stuffed into the refrigerator in the early hours of this morning to ensure the freshness of the ingredients.

Taking out the salmon in the refrigerator, Lin Xiaoxiao carefully removed the bones of the salmon, and the slender blade gently slid on the salmon, and the meat and bones were quickly separated by brushing, which was as exquisite as an irreplaceable art performance. The boneless fish is marinated in salt, pepper and Italian spices and set aside.

The mushrooms and green and red bell peppers are then cut into strips and used as a garnish vegetable.

Remove the pan, brush the surface of the hot pan with a little cooking oil, and gently put the salmon that has been marinated for a while on one side into the pan.

Waiting for the bright red fish meat to slowly become milky white, and the faint fragrance began to linger on the tip of the nose, Lin Xiaoxiao carefully turned the fish over with chopsticks, and waited until the meat on both sides was slightly browned, and the oil in the fish was also secreted and precipitated, and when the bottom of the pot gave out an attractive fragrance, the fish was put on the plate.

Pour the bell pepper into the pan while it is hot to fully absorb the oil secreted by the salmon. While waiting to stir-fry, Shen Yue put the freshly cooked spaghetti on a plate.

Wait until the bell pepper is half cooked, then put the mushrooms and white sauce in the pot, and the rich milky flavor will come to your face. However, under the effect of firepower, it blooms into the best state.

The sauce is poured over the noodles and topped with freshly fried salmon. Garnish the top with chopped parsley, and place a pinch of mint leaves on top to create a bright green touch.

The side of the plate is decorated with a sweet and sour sauce, and the sauce is scraped with a toothpick to create a delicate fish bone state, which is vivid and interesting.

This is a delicious plate of salmon white sauce pasta. Lin Xiaoxiao placed the noodles on the delivery window, rang the rattle, and soon the waiter took the noodles away and put them on the table of the first customer.

Lin Xiaoxiao secretly leaned in the window to watch the reaction of the guests, they used a fork to roll up a little noodles and put them in their mouths, and then chatted happily.

Relieved, Lin Xiaoxiao only felt as if his heart was also filled with sweetness, what could make a chef happier than his dishes being recognized by the guests?

The guests entered the restaurant one after another, and Lin Xiaoxiao was about to start preparing another set meal.

Mushroom artichoke sirloin steak is also a very common Western meal.

Sharon steak is also known as cold steak, and the white tendon around it is its distinctive feature, which is more chewy and tough than filet mignon, which is very suitable for the taste of young people.

Cut the potatoes that have long been peeled into small pieces, put them in a pot, add pepper and other seasonings, mix well, and steam them in the pot. Slice the mushrooms in butter and fry them in a pan to give them a creamy aroma after they are dried and dehydrated, and then seasoned with sea salt.

Then the highlight of the steak is placed on the cutting board, gently wiped the blood from the beef with kitchen paper, and then evenly spread a small amount of salt and pepper all over the surface, and gently pat it to absorb the flavor.

Set the pan on a frying pan and melt the butter throughout the bottom of the pan. The steak is put into it, and it is slowly fried over low heat, Lin Xiaoxiao pours the pot a little, and constantly pours butter on the surface of the steak to ensure that each side is fried until it is colored, and then the beef is plated.

A few mushrooms are placed on the side, and the potatoes are put into the pan to fry the surface with the fat just now.

At the end of the plate, gently cut and arrange, the heat rises out, and it is full of the taste of enjoyment.