When the car stopped again, Lin Xiaoxiao knew that she had arrived at her destination.

After getting out of the car and seeing this whole familiar scenery again, Lin Xiaoxiao was a little stunned. Her heart suddenly became relieved, isn't it just an apology, who wouldn't!

Raised her feet and walked towards the living room, but she didn't want Lu Hongshen to be at home at all at this time, her previous thoughts and psychological construction collapsed in an instant at this time, and everything had to be recalculated.

"It doesn't matter, it's just right." Lin Xiaoxiao pursed her lips and waved her little fist, "It's best if he's not at home, I'll just cook for him." If you eat my food, you have to forgive me! ”

But the question is, what exactly are you going to cook?

Lu Hongshen, as a senior foodie and the president of the Lu family, has naturally been powerful since he was a child, and he has eaten countless delicacies from the mountains and seas, where are there any strange things.

Lin Xiaoxiao wrinkled his little face and meditated, but he didn't have a clue.

She simply stood up, turned her head, grabbed her small purse, and went out the door.

If you can't think of it in the room, you can go to the vegetable market and think about it!

By the time Lin Xiaoxiao returned home after buying a lot of ingredients, she already had a lot of recipes to choose from in her heart.

Lu Hongshen has a lot of fish and meat every day, and what he needs most may be some of the most ordinary home-cooked side dishes.

When the time was almost up, Lin Xiaoxiao reached out and put a large number of materials on the special dining table in Lu Hongshen's house, and carefully arranged each material carefully.

The first dish to be made is the simplest steamed dish.

Light and delicious, the shrimp and tofu are the theme of this dish.

Lin Xiaoxiao first grabbed a few live shrimp from the plastic bag full of oxygen, and neatly removed the head and tail to remove the shrimp line.

The shrimp are stripped of the threads and shells, and the flesh is peeled out and marinated for 15 minutes with fresh shredded ginger.

At this time, Lin Xiaoxiao beat two eggs in a bowl and whipped them together with salt, pepper and warm water. The tender white tofu is cut into bite-sized cubes and carefully placed one by one in an elegant ceramic plate, where the beaten egg is poured onto the plate.

Under the yellow and white, sprinkled with a little green onion.

On top of every piece of tofu, there is this freshly marinated shrimp. She carefully reached out and put the plate on the steamer, turned on the high fire and waited until the water boiled, moved the lid slightly out of a gap, turned to medium heat and continued to steam for five minutes.

The salty and fresh aroma mixed with the taste of butter slowly spread in the air, Lin Xiaoxiao took out a small saucer, put warm water and sesame oil in it, a little light soy sauce and dark soy sauce, and poured it on the freshly steamed eggs.

The golden yellow and white complement each other, and the bright red shrimp and dots of emerald green form a beautiful picture, which makes people appetize when they look at it.

Lin Xiaoxiao stuffed the food into the incubator and began to work on the next dish.

Steamed dishes are just a starter, like a soup, so that the appetite can have a gentle start. And then, you can't directly stuff the big fish and meat into your mouth, and fresh vegetables naturally become the best choice.

In today's vegetable market, what immediately attracted Lin Xiaoxiao's eyes was a few golden baby cabbage. The sparkling water droplets on the tender yellow leaves indicate the freshness of the side dish.

stepped forward and pinched it, and the crisp and tender feel of the leaves reached the bottom of his heart in his hand, so that Lin Xiaoxiao immediately identified these small baby cabbage.

Now, the leaves have been soaked with clean water, and the white stems have been removed, leaving only small yellow leaves.

The stalk, along with the mushrooms, carrots and fungus, was finely diced by Lin Xiaoxiao and placed neatly in the center of the plate.

Suddenly, Lin Xiaoxiao stopped what he was doing, ran to Lu Hongshen's refrigerator in small steps, and muttered in a low voice: "I remember when I went through the refrigerator last time, Lu Hongshen had ham hidden in it." ”

As she spoke, she went straight to rummaging. The hard work paid off, and she did dig through a piece of top-notch ham meat.

Fresh ham is a top-notch delicacy that can be eaten directly, Lin Xiaoxiao swallowed a mouthful of saliva, and gently hugged the ham to the cutting table on the side with both hands.

The ham cut method exported from the mainland is not as delicate as that of foreign ham, but this does not affect the umami taste of the ham.

Gently cutting off a piece, Lin Xiaoxiao swallowed saliva and stuffed the thin piece into his mouth, and the salty and fresh taste filled his mouth at once, making the whole person happy.

Reaching out and cutting the ham into thin slices, Lin Xiaoxiao began to make the most important step of this dish.

The leaves of the baby cabbage were scalded in hot water with vegetable oil for about 30 seconds, and then Lin Xiaoxiao quickly fished them out and spread them on the cutting board.

A whole slice of ham was placed on top of the leaves, and a small portion of diced carrots and other vegetables was sprinkled on top of the ham.

Starting from one end of the leaf, Lin Xiaoxiao gently pulled the leaf up, moving gently, for fear that the leaf would be damaged. The lifted section was gently pointed to the middle of the leaf, and then put it back, and the small chop was accurately wrapped in it, and none of them fell out.

Then roll the formed vegetable rolls to the end, close the two ends, and a small three-fresh roll will be made.

All the ingredients were concocted in the same way, and a whole plate of three fresh rolls had been properly hit in the plate. Put cold water into the pot, boil the water and put it down for fifteen minutes.

Lin Xiaoxiao took out another bowl, added 20 to 1 water and cornstarch, chopped the garlic and fried it to create a fragrance, and then put the freshly mixed water starch into the pot, a little light soy sauce to taste, and the golden sauce was made.

After the three fresh rolls are steamed, they are taken out, the golden sauce is perfectly integrated with the golden baby cabbage, and between the steaming, the fresh and fragrant flavor wafts away, which is much stronger than the steamed vegetables on the previous plate.

Two soft dishes like appetizers are served on the table, and then the hard dishes that will be served will make people happy. Lin Xiaoxiao wiped a handful of sweat from her head, she pursed her lips, and made up her mind to make a full banquet for Lu Hongshen today, full of her apology.

After thinking about it, she finally planned to make a bladder chicken that was not complicated.

Bladder chicken is a well-known French dish that is not common in the country. Although there are no Gallic roosters or Bresse chickens in the country, there are also famous boy chickens.

Although Lin Xiaoxiao is not very familiar with foreign cuisine, she is also a person who has watched many food programs, so she naturally knows a little.

After watching the videos made by others, she was full of confidence in herself.

First, a large pig bladder was selected, which was a material that Lin Xiaoxiao specially asked the Lu family to prepare. A little white vinegar is added to remove the taste, and enough water is added to soak the pig's bladder, so that it can soak for more than an hour.

Waiting for the pig's bladder to soak, Lin Xiaoxiao can take care of the rest.