Lin Xiaoxiao stir-fried the rice several times, and waited until the rice had completely spread out and each was stained with oily light, and then put it out.

This wasn't the last step, she was just serving the rice out for the time being. Next, Lin Xiaoxiao used the remaining green onions, ginger and garlic to fry the pot again, and then put the pineapple, ham, onion, and green pepper that had just been cut into cubes and stir-fried them.

There is a rich aroma of green onions, ginger and garlic in the pot, and after several ingredients are out of the pot, there is a rich aroma bursting out in the bubbling oil.

Among the aromas, the flavor of onion is the main one, followed by the spicy green pepper, and the sweetness and sourness of pineapple grains, which is unique and appetizing.

After several ingredients were almost fried until they were medium-rare, Lin Xiaoxiao put the rice that had just been stir-fried once.

Lin Xiaoxiao's way of cooking fried rice is still very different from others. Most people stir-fry the dish first, and then pour in the rice that has not been fried. Lin Xiaoxiao first stir-fried the rice, then stir-fried the ingredients, and finally mixed the two together.

Although her method is somewhat cumbersome, the advantages are obvious. Because the rice is stir-fried first, the rice can be better mixed with various ingredients later, and the flavor is thicker.

In the steaming kitchen, Lin Xiaoxiao held a large spoon in his hand, stir-fried several times, and when the rice was close to golden brown, he added a spoonful of curry powder, a small half spoon of salt and a few grains of chicken essence to the wok.

After adding the seasonings, Lin Xiaoxiao turned to medium heat and continued to stir-fry. In the process of making fried rice, the heat is very important. Only when the heat is right can you stir-fry fried rice with distinct grains and a chewy taste. Not only that, but the color of the fried rice is also worth considering.

It is said that a truly successful dish should not only have the taste to catch the taste of the diners, but also the appearance of the diners.

Lin Xiaoxiao stir-fried it several times, and only after the rice took on a dazzling golden brown color and was truly distinct, did she stop the fire. After the ceasefire, Lin Xiaoxiao immediately scooped a small bite with a spoon and put it into his mouth.

As soon as the golden fried rice grains entered his mouth, Lin Xiaoxiao immediately chewed it. The taste and texture of the finished fried rice are exactly the same as Lin Xiaoxiao's expectations, and the fried rice with distinct grains is very textured, not only that, but also extremely chewy, and slightly soft under the chewiness.

The mixture of several palates is simply a feast for the palate. Being able to achieve this level of a simple fried rice is already a big breakthrough.

Not only the texture, but also the taste of fried rice is still unforgettable.

The fried rice not only has the freshness of onions and the meaty texture of ham, but also has the sweet and sour nature of pineapple. Under the mixture of several flavors, there is no abrupt feeling, but it gives people a lot of surprises.

It looks like a simple fried rice, but it has made such a big breakthrough in taste.

The production of fried rice can be said to be extremely successful, after Lin Xiaoxiao put the fried rice into a pineapple shell. There is a light layer of sesame seeds sprinkled on its surface.

The golden fried rice is tempting enough, and after sprinkling a layer of sesame seeds, it makes people can't take their eyes off it. Not only that, but there are peculiar pineapple shells on the plate for decoration. The combination of the two is definitely a sight to behold.

After it was completely ready, Lin Xiaoxiao put the pineapple fried rice on a large flat plate. Just a fried rice with a pineapple shell in the middle of the plate still looks a little thin, in order to enhance the visual impact, Lin Xiaoxiao used the remaining pineapple grains to carve into small flowers and embellished it on the plate.

After being decorated with a few pineapple flowers, a dish of pineapple fried rice really looks even more attractive.

After getting ready, Lin Xiaoxiao looked at the delicately plated pineapple fried rice and felt that just this dish was obviously not enough. With three meals a day, Lin Xiaoxiao will not let her diners make do with any meal.

So, Lin Xiaoxiao began to think about what kind of drinks could be used to match it.

Pineapple fried rice has a unique and novel taste, and if you just use an ordinary drink to pair it with it, it will reduce the novelty of pineapple fried rice.

Therefore, there is also a great deal of attention to the selection of drinks.

Because the fruit bowl has been unattended for the past few days, there is more than just one kind of fruit left, pineapple. Lin Xiaoxiao looked at the remaining cherry tomatoes and strawberries again, and had a new idea for the production of drinks.

She picks out a few fresh, full-bodied cherry tomatoes and strawberries and prepares to juice them with both.

Cherry tomatoes and strawberries, although both are fruits, always give people a feeling that they are not related. And today, what Lin Xiaoxiao wants to do is this kind of matching.

After selecting the fruit that satisfied her, Lin Xiaoxiao immediately washed it with water. Because it is necessary to juice for later use, the requirements in the cleaning process are also very high.

Juicing is completely different from eating it directly, and if it is not cleaned, it will definitely affect the taste. The cleaning requirements for cherry tomatoes are relatively low, because only the top stalk and skin need to be removed, while the cleaning process of strawberries is much more cumbersome.

Even the seeds that are slightly embedded in the skin of the strawberry must be cleaned, because if the seeds are juiced, it will greatly affect the taste of the strawberry juice.

After Lin Xiaoxiao washed the cherry tomatoes, he began to concentrate on processing the seeds on his strawberries. For chefs, it's still tireless to deal with these tedious things. After all, this is the profession of a chef, and only by truly respecting the ingredients can you make the desired taste.

After finally picking the seeds on the strawberry, Lin Xiaoxiao began to process the cherry tomatoes again. Cherry tomatoes are an ingredient that she often uses in cooking, so Lin Xiaoxiao is already familiar with its peeling operation.

After Lin Xiaoxiao put a small spoon on the surface of the cherry tomatoes, he delicately peeled off all the skin of several cherry tomatoes. After completing this step, Lin Xiaoxiao put the processed cherry tomatoes and strawberries into the juicer, and in addition, Lin Xiaoxiao also put a few pieces of ice in the juicer.

Ice juice can not only make the finished product taste cool, but also play a certain role in retaining the original flavor of the fruit. After squeezing the juice, Lin Xiaoxiao put the juice into the cup, and at the same time cut a small cut of strawberries at the mouth of the cup to decorate.

Strawberry juice mixed with cherry tomato juice makes the taste not abrupt, but more intense. This kind of combination Lin Xiaoxiao also tried for the first time, and fortunately the results made her very satisfied.

The pineapple fried rice and freshly squeezed juice were ready, and Lin Xiaoxiao put the two on a short plate and walked out of the back kitchen.

Lu Hongshen began to ask for this meal with only these two words, and she was still looking forward to Lu Hongshen's reaction later.

She was confident enough in her cooking skills, and there was indeed her innovation in this lunch, and she thought that Lu Hongshen would be very satisfied with it.