With such a group of black-clothed men arranged outside the restaurant, only Lu Hongshen's Qingqi brain circuit can do this kind of thing.

Lin Xiaoxiao quickly typed his mobile phone number on the keyboard, but he only felt funny in his heart. It turns out that this decisively cut down cold-faced iceberg will also have such a cute time.

A few "beeps" sounded, and after a while, Lu Hongshen connected his mobile phone.

The sound that was as clear as spring water hitting a stone but also quite magnetic sounded made Lin Xiaoxiao quickly take the phone away from him.

"What's wrong?"

"Lu Hongshen, you really ...... Why do you have to arrange a group of big men with five big and three rough men at the door of the restaurant? She put her hands to her mouth and deliberately lowered her voice: "Do you know, I don't know how many guests will be scared away by doing this......"

Although Lu Hongshen is vertical and horizontal, this point is indeed his negligence.

Because of Jian Yining's sudden visit, he was always worried that Jian Yining would bring danger to Lin Xiaoxiao, so he didn't think deeply about it, and subconsciously made this decision.

Lu Hongshen coughed dryly, and changed the topic: "Don't forget tomorrow's routine lunch, I want to eat tiger skin green peppers." ”

"Okay, okay, I got it." Lin Xiaoxiao nodded, and when he was about to hang up the call, he hurriedly added: "Don't forget, let them go back!" They said you sent it, and I couldn't get rid of it......"

"Okay, got it."

After ending the call, Lin Xiaoxiao turned around and walked to the main entrance of the restaurant.

When passing by the black-clothed men who were majestic and majestic, Lin Xiaoxiao couldn't help but sigh secretly, but he also felt a little unbearable.

She thought that her relationship with Lu Hongshen might have eased somewhat. She doesn't have any feelings for Lu Hongshen, but after all, there is a de facto marriage here, and it is better to get along better.

Not long after entering the restaurant, it was already time to get off work.

The waiters cleaned up quickly one by one, and in a short time they all left. In the brightly lit restaurant, Lin Xiaoxiao is now the only one left.

The hustle and bustle of the past has ended, and now the quiet atmosphere is more precipitating.

It is said that learning is like sailing against the current, and if you don't advance, you will retreat, and cooking is not like this.

Lin Xiaoxiao opened the innermost safe under the counter and took out the half of the recipe that had passed through the hands of the Lin family for generations.

She carefully held it in her hand, flipped over the already mottled recipe cover, and looked through it carefully.

What was once a very thick recipe was born unexpectedly, and now only a thin half of it remains. Lin Xiaoxiao's slender fingertips rubbed over and held the recipe in his arms.

At night, it's always easy to get sad.

She muttered to herself, her voice mournful but tenacious.

"Dad, don't worry, I'll definitely find the other half of the recipe."

This is a priceless treasure that has been passed down by the entire Lin family for several generations and spanned for a hundred years, and it can't be broken in her hands like this no matter what.

*

Lu Hongshen is a workaholic, and every day before work time, he will inevitably rush to the Lu Group.

Lin Xiaoxiao still knew this about Lu Hongshen, so she specially set the bell for half past five in the morning.

In the early morning, the mist shrouded the sky, and the world seemed to still linger in its sleep under the gray sky.

Lin Xiaoxiao turned over and turned off the alarm clock in a hazy sleepy eye.

The most suitable breakfast is still relatively light, tiger skin and green peppers are still slightly greasy compared to soy milk fritters. Lin Xiaoxiao was thoughtful enough, and in addition to tiger skin and green peppers, he also prepared sour plum soup and quicksand buns.

In addition to a balanced nutritional diet, this also means that Lin Xiaoxiao must get up early enough, only in this way, can there be enough time to prepare.

After Lin Xiaoxiao glanced at the time with sleepy eyes, a spirit carp sat up straight.

"Take a deep breath and don't rush it......"

Lin Xiaoxiao, who had the gas to get up, muttered something in a low voice, and immediately ran into the bathroom. After washing her face and brushing her teeth, she trotted all the way into the kitchen.

Seeing that the time was less than six o'clock, Lin Xiaoxiao's heart fell slightly.

Although cooking is a familiar thing for Lin Xiaoxiao, Lin Xiaoxiao still has an extremely pious attitude towards it.

The people take food as the sky, and what she has done is a meaningful thing.

From the beginning of the meeting, Lin Xiaoxiao's every step is extremely improving, trying to make everything perfect. The most important thing for tiger skin green peppers is the crispy taste and the soft freshness of the inside, whether it is the heat or the control of time, it is a great test of a chef's basic skills.

Therefore, Lin Xiaoxiao put this dish last.

She mixed the bean paste filling of the quicksand bag, and after waking up for nearly twenty minutes, the noodles that had already been made were kneaded into one small ball after another without any delay.

The fluffy and smooth little balls are very cute, looking at the semi-finished products in front of them. Lin Xiaoxiao couldn't help but smile himself. The next step is just to put the sandwich in.

Lin Xiaoxiao pinched seven quicksand bags, and then put all the milk dumplings one after another into the oven.

The quicksand bag is about the last step away, and the breakfast is three-fifths complete.

The next step was much simpler, Lin Xiaoxiao mixed the dried plums with green tea, and then poured them into warm boiled water at exactly 90 degrees Celsius to soak.

After covering the cup of plum tea tightly, Lin Xiaoxiao began to take the last and most basic dish - tiger skin green pepper.

First cut the green pepper into a thin small mouth, add pepper and other seasonings to soak, then pour oil into the pot, wait until the oil pan is slightly boiling bubbles, and then quickly slide the pickled green pepper along the edge of the pot.

After completing this step neatly, Lin Xiaoxiao immediately picked up the long chopsticks and picked up the green peppers in the pot and kept tumbling.

The most important thing about tiger skin green peppers is the heat. If you fry too much, you will lose your texture, and if you fry too lightly, you will lose your chewiness, so what is the best degree depends on the chef's personal control.

Lin Xiaoxiao didn't dare to be distracted, and after staring at the oil pot tightly for a long time, he immediately turned off the heat and fished out the green pepper when a thin layer of crispy skin was on top of it.

The freshly squeezed green peppers are still bubbling with oil, and they look extremely delicious. Lin Xiaoxiao smelled the aroma wafting in the kitchen, put the quicksand bag into the lunch box, and evenly placed the tiger skin green peppers in it.

After the plating was completed, Lin Xiaoxiao stared at the lunch box left and right, but still felt that it was too monotonous.

"That's right!" After Lin Xiaoxiao snapped his fingers, a flash of inspiration occurred in his heart and he began to get busy again.