If he still doesn't make the choice he should make, then Lin Xiaoxiao really doesn't know what he is indifferent to. It's not just indifference, she thinks it's her disrespect for another living being.

After thinking about it like this, Lin Xiaoxiao has suddenly become enlightened, and this soup, Lin Xiaoxiao can be said to have to wait. Since there is still some time to wait for the soup to be fully ready, she is willing to wait until the soup is perfect, and then take the soup back to the hospital.

It's just that...... During this period of waiting for soup, Lin Xiaoxiao naturally wouldn't just do nothing. She could have used this free time to prepare another dish. The dishes that Lin Xiaoxiao made before are mainly bland and healthy. The seafood loofah, because the meat of the Jiwei shrimp was originally slightly salty, so Lin Xiaoxiao didn't even put salt.

This is because Lin Xiaoxiao didn't know what Li Lixia's situation was, and she didn't know whether Li Lixia could eat salt, and she didn't know whether Li Lixia's taste was light or heavy, so after thinking about it comprehensively, she decided to put less. After all, the taste is weak, and it is better than the taste is so heavy that it cannot be recovered.

Therefore, the next production direction of Lin Xiaoxiao is also to make dishes with a lighter taste. The taste I want to make is relatively light, but in fact, there are not many ingredients that Lin Xiaoxiao can choose. The reason for this is simple, some ingredients require salt to bring out their taste.

As a result, Lin Xiaoxiao is now in trouble again. How on earth is she going to continue to choose the ingredients, after all, if the ingredients are really wrong, it will definitely be a disaster for the dish to put less salt. Lin Xiaoxiao wanted the dishes he made to taste good enough, but Lin Xiaoxiao never thought that he was wasting food.

In the eyes of Lin Xiaoxiao, a professional chef, she has always felt that no matter whether the market value of a dish is high or low, it has its most unique value and the most unique taste waiting for its chef to discover. Therefore, Lin Xiaoxiao has always made the best use of things, and has never wasted any kind of food or fruits and vegetables. Now, Lin Xiaoxiao also wants to stick to this goal unwaveringly, but she has encountered a great challenge.

It's not easy to achieve all three at the same time if you want less salt, be healthy, and taste good enough. Lin Xiaoxiao looked at the kitchen and looked at it, turning over and over all kinds of ingredients, just to be able to set a dish plan that filled her.

It's not that she hasn't designed and researched new dishes before, but only this time made Lin Xiaoxiao feel that it couldn't be more difficult. In the process of searching, Lin Xiaoxiao combined various factors and thought about it for a while, and finally decided what dishes he was going to make.

What Lin Xiaoxiao is going to do is a vegetarian dish. Generally speaking, vegetarian dishes don't taste as good as meat dishes, because vegetarian dishes don't have as much flavor as meat dishes and don't have as many spices as meat dishes. But this time, Lin Xiaoxiao had to break this routine and make a vegetarian dish in a different sense. Although she made a vegetarian dish this time, Lin Xiaoxiao firmly believed that the taste of this dish made by her hands must be much worse than that of meat dishes.

Perhaps, this vegetarian dish will be even better. The reason why Lin Xiaoxiao thinks this is not because of Lin Xiaoxiao's blind confidence, but because Lin Xiaoxiao's cooking experience is too rich, and what dishes are much easier to deal with than others.

This time, the dish Lin Xiaoxiao is going to make is taro cabbage. Taro and cabbage can be said to be healthy and nutritious dishes, and now that the two are combined, the texture and taste will inevitably be well neutralized, so that people can tell that the two dishes are not the same collision.

As a vegetable, the taste of cabbage is more resilient at the beginning, while taro is much softer and glutinous, and the two are combined together to neutralize the taste, which can be described as a feast for the taste.

After deciding what dishes to make, the next step is for Lin Xiaoxiao to prepare all the dishes that will be used in the future. Every time she wants to cook before cooking, Lin Xiaoxiao will inevitably prepare all the dishes first, and the reason why this is so that she can be in order in the subsequent production process and there will be no mistakes.

Cooking is originally about timing, and once the timing is missed, then the outcome of the dish is basically doomed. Paying attention to the combination of heat and time is what a chef who is really in charge should do.

There was still steaming heat coming out of the casserole, which made the small kitchen a lot hotter. Lin Xiaoxiao has been in this for a while, although she has taken off her coat, but staying in this environment for too long, it is inevitable that she will feel too hot. A little sweat was already breaking out on her white and tender forehead.

Not only on the forehead, but also on the tip of the nose were stained with beads of sweat. A little bead of sweat on Lin Xiaoxiao's face, but Lin Xiaoxiao doesn't have much energy to care about whether it's hot or not, whether it's sweating or not. Her top priority now is to prepare all the ingredients and ingredients she needs first.

There are about 50 grams of small taro with soil, about 50 grams of medium and small mushrooms, and 50 grams of small cabbage seedlings. After preparing these dishes that will be used later, Lin Xiaoxiao began to prepare the rest of the ingredients. Vegetable oil, ginger, green onion, salt, white pepper, chicken broth, and finally 200ml of boiling water......

Once this series of ingredients is ready, it is time to start her stir-frying process. There is still a strong aroma of meat coming from the casserole, and the aroma of the pork ribs has been boiled out by the fire. In this rich aroma, she is about to start making other dishes next.

The ingredients were prepared, but the ingredients were not processed, what Lin Xiaoxiao had to do now was to process all the ingredients. The first ingredient that Lin Xiaoxiao had to deal with was nothing else, it was small taro.

The reason why we have to deal with the small taro first is because among all the ingredients, the small taro can be said to be the most difficult to deal with, and after the small taro is processed, there is no difficulty in dealing with the rest of the dishes.

When Lin Xiaoxiao chooses taro, he doesn't care that the taro is big, but the taro must be fresh. When choosing each taro, Lin Xiaoxiao will deliberately pinch the flesh of the taro with his fingernails to feel whether the juice in the taro is sufficient, after all, only if the inside is tender and juicy enough, the taste will be delicious enough. Lin Xiaoxiao took out the gloves, held the gloves in his hands, and used a knife to cut off the skin and soil on the surface of the taro one by one.

In this step, she has to work very hard. If you are not careful, because the flesh of the taro is too hard, it is very likely to hurt your hands. If you hurt your hand because of cooking a dish, it really doesn't outweigh the loss.