The chicken skeleton that I had begged for from the owner of the vegetable market was stuffed into the pot, water was poured and boiled, and little by little the foam on it was skimmed off.

Carrots, shallots, celery and onions are poured into the pot in large pieces, as are small bunches of spices and black pepper.

While the broth was boiling, Lin Xiaoxiao reached out and took out the corn shoots and other vegetables that had been prepared for decoration, she reached out and split the small corn shoots in half, and then removed the heads and shreds of the green beans, boiled water in a small pot, and added enough salt to maintain the color of the vegetables after boiling.

First, put the colorless corn shoots in the pot and count them silently in your heart. When the time came, Lin Xiaoxiao quickly fished out the corn shoots and put them into the ice water prepared on the side.

The same goes for the beans, the crisp vegetables are on the plate, and then the highlight of French cuisine, the truffles.

When it comes to truffles, no one who knows the food will ignore its unique deliciousness. Lin Xiaoxiao sliced the truffle and set it aside for later use.

The protagonist of this dish, the boy chicken, is only at this time.

The chicken neck, chicken buttocks and chicken wings were mercilessly cut off, and Lin Xiaoxiao's dexterous fingers easily touched the position of the chicken collarbone along the empty space of the chicken neck that had just been cut off. The chicken collarbone is skillfully removed from the meat to facilitate subsequent processing.

The chicken skin was stretched out whole, and Lin Xiaoxiao pinched the truffle that had just been sliced, and carefully stuffed it into the position of the chicken leg and chicken breast.

Bladder chicken also has an indispensable supporting role, and that is duck liver. Lin Xiaoxiao removed the blood vessels from the large pieces of duck liver he bought, cut them into slightly smaller pieces, sprinkled salt and black pepper on the chicken and duck liver to taste, and evenly coated each side. It's like taking care of the ingredients.

After ensuring that all aspects of the seasoning were even, Lin Xiaoxiao carefully stuffed the duck liver into the belly of the boy chicken.

In this way, the whole chicken is considered to be preliminarily processed, a thin rope is wrapped around the chicken to set the shape, and then the prepared chicken is stuffed into the freshly prepared pig's bladder, a little chicken stock is added, and the mouth is firm, and the dish is ready.

Finally, the bladder is stuffed into the freshly strained chicken stock, covered and cooked for an hour over low heat, often opening the lid and drizzling with juice, until the chicken is cooked through.

The smoke rose in the kitchen, and Lin Xiaoxiao's eyes were closely watching the state of the bladder in the pot, for fear that he would overcook and fail. Beads of sweat the size of beans ran down the tip of her nose, and she was reluctant to wipe them off.

Seeing the pig's bladder swelling little by little, Lin Xiaoxiao grabbed the boiled bladder chicken and the pig's bladder and put it aside.

She didn't rush to pop her bladder and look up at the time, it was still early. She looked at the bladder chicken in her hand again and muttered, "When Lu Hongshen comes, open it for him again." ”

There are still two hours left, which is Lu Hongshen's weekday off-duty time. And he will never miss the dinner made by Lin Xiaoxiao, only this point, Lin Xiaoxiao has absolute confidence.

This French dish is an exquisite tasting, and if you want to eat it refreshingly, you will naturally have something heavy. What Lin Xiaoxiao wants to do next is a dish of boiled beef.

The hot and spicy taste can sweep away the tired taste of the whole day.

Remove the fascia and slice the good beef and place it in a bowl. Mix the cooking wine and light soy sauce into a bowl and mix well with the beef. Then add pea starch to make it easier for the beef to hang the sauce.

Erjingtiao is the core of this dish, stir-fried over medium-low heat to bring out the fragrance, and when the pepper is slightly dry, the pepper will also appear. When the ingredients are copied and emitted a rich fragrance, all the ingredients are scooped up and put into a blender to be broken.

Dice some ginger and garlic and stir-fry the bean sprouts and celery together to prepare the vegetables.

Put the seasoning into the pot, add water to make a pulp, and Lin Xiaoxiao poured the beef into the pot. Cook and thicken and serve.

After all the ingredients are prepared, the freshly crushed chili peppers are sprinkled on the top layer, and the 180-degree hot oil is divided into three parts, and the color and aroma are brought out.

Boiled beef is a traditional dish, Lin Xiaoxiao has not changed its most basic recipe, but the ratio of heat and seasoning is more accurate, and the fragrance is so strong that it almost arouses everyone's appetite.

After finishing this dish, Lin Xiaoxiao pursed his lips and folded his fingers and calculated: "Three fresh rolls, steamed tofu and shrimp egg custard, bladder chicken and boiled beef." Two meat and two vegetables, and one soup is missing. ”

The soup should still be refreshing, and the chicken stock just now can be reused.

The ingredients for the soup are the winter melon pork ribs that Lin Xiaoxiao bought, but after the simplest processing, along with the delicious taste of the chicken broth, the chopped winter melon and pork ribs are simply stewed until crispy, which is already the most wonderful nourishing taste in the night.

By the time Lin Xiaoxiao finished preparing all the dishes, the Lu family's incubator was about to be unable to fit it.

With two meats, two vegetables and one soup, Lin Xiaoxiao even couldn't wait to see Lu Hongshen's expression when he knew all this.

She sat at the dining table, patiently watching the alarm clock tick on the wall. When the bell rang eight times, Lu Hongshen's figure still did not appear.

Lin Xiaoxiao was a little puzzled, this Lu Hongshen should know that today was the day she came back, why didn't she go home? Even if the company is busy with official business, it is Lu Hongshen after all!

What can stop Lu Hongshen from eating!

Holding his cheeks in some distress, Lin Xiaoxiao pursed her lips and opened her mobile phone, hesitating whether to call Lu Hongshen.

She remembered that Lu Hongshen was still angry before he left, and he probably didn't want to talk to her now, so she put down her phone with some annoyance and let out a long sigh.

At nine o'clock, Lin Xiaoxiao was pacing back and forth in the room, and even if the food was placed in the incubator, it had already cooled down completely, Lin Xiaoxiao frowned lightly, and he didn't know what to do for a while.

"Or ...... Shall I give him a call? Lin Xiaoxiao persuaded himself and turned on his phone.

After a long beep, Lu Hongshen didn't pick up her phone, and after a long time, a mechanical female voice came out of the phone: "Hello, no one answered your call, please dial again later." ”

A little annoyed and dropped the phone on the sofa, Lin Xiaoxiao didn't even know where her irritable feeling came from, she was restless, but she didn't know where to find Lu Hongshen, thinking about it, she even called Jian Yining.

As soon as his finger pressed to the screen, there was a sudden sound of a key turning at the door.

Lin Xiaoxiao suddenly jumped up and turned his head to look at the door.

Sure enough, it was indeed Lu Hongshen who opened the door, but he saw that his eyes narrowed slightly, and his steps stumbled a little. Lin Xiaoxiao's sensitive nose smelled the smell of wine on Lu Hongshen's body in an instant.