Di Ming came home and started to get busy, he didn't ask Li Lingshan to help, just let her watch from the sidelines and let her time it. Pen Fun Pavilion www.biquge.info he was going to finish this dinner in an hour.

When Li Lingshan said the beginning, Di Ming's hands also moved.

Fortunately, Master and Sun Wei are both foodies, and they have transformed the kitchen, with all kinds of utensils and auxiliary spices. Especially the double-door refrigerator, I don't know how many fresh flavor enhancements are stored in it.

The sea bass and crucian carp are washed in the pool and then divided into two plates.

He cut some patterns on the fish, sprinkled a little salt and peppercorns, poured some cooking wine, and then evenly coated the fish.

After that, he didn't bother with the two fish, but cut the ham meat on the cutting board.

A small piece of Jinhua ham was neatly cut into slices by him, and two garlic cloves were smashed by the way.

The asparagus was washed with water by him and soaked in the salt water he had prepared.

As soon as he moved, he came to the edge of the stove, picked up a steamer and went to the stove, and the other empty stove was also placed on the frying pan.

Lighting the fire, when the pan was warm, Diming took out a can of olive oil from the cupboard and poured a little into the pot. Immediately pour the prepared minced garlic and sliced ham into the pan and stir-fry constantly.

When the aroma came out, he immediately poured the minced ham and garlic into an empty plate.

Pick up the olive oil that has been set aside, pour a little more oil into the pan than before, and let it heat up. He quickly fished out the asparagus from the salt water, rinsed it with clean water again, picked up the knife and cut it into pieces.

With a "whoosh", with a knife shovel, the asparagus segment entered the oil pan accurately.

Di Ming picked up the spatula and began to stir-fry the asparagus, adding a little salt and sugar, and then poured the ham and garlic into the pot. After a stir-fry, the tangy aroma jumped out of the oil pan, and after the smell of the people again, the taste buds immediately reacted.

Turn off the heat and start the pot, the green asparagus is paired with the red ham meat, and the garnish with minced garlic makes people feel that this dish tastes good just for the visual effect.

"Green fruits and vegetables like stir-fried should not be fried for too long, while preserving their color and taste, there is less loss of nutrients. Eating it in this way is an all-round enjoyment. ”

After Di Ming finished speaking, he began to wash the celery and lily again, and instead of putting all the celery leaves together, he chose some older ones and put them aside.

Next, Di Ming quickly fried a plate of celery lilies with a happy mood.

Emperor Ming rinsed the crucian carp on the plate with clean water and put it in the basket to drip off the remaining water.

This time he turned the stove up to the maximum, poured a lot of oil, put minced garlic and sprinkled fine salt in it.

With a "bang", he put the crucian carp into the pan and began to fry it, and he kept smoothing the pan so that the crucian carp was evenly fried.

With a shovel, the crucian carp was turned over and continued to fry. After a while, Di Ming took out a small bottle of high-grade liquor, nodded a few points at the crucian carp, and then slammed the lid on the pot.

After three breaths, Di Ming opened the lid of the pot and turned the heat down. He lifted the pan and poured out all the oil for frying the fish in the pan, then poured a small half pot of water into the pot, sprinkled a little pepper, and put the half catty of tofu into the pot.

He closed the lid on the pot and left it alone. I started picking up the pickled sea bass.

After washing the sea bass, Di Ming put it on a plate, and he sprinkled the celery leaves he had prepared in advance on the sea bass, and the lemons he took out of the refrigerator were cut into thin slices and piled up on the outside of the plate.

"Spicy?"

"Eat, but not too spicy."

Di Ming smiled slightly, took out two red peppers, used scissors to refer to them as small pieces, and sprinkled them on the body of the perch. After doing this, Diming opened the lid of the steamer and put the sea bass into the steamer.

"Wait a minute, we can start eating! Expect to steam for fifteen minutes. How long does it take now? ”

"Half an hour."

"There was plenty of time, so it shouldn't be a problem in the preliminaries."

"Are you that confident? Even in the preliminaries, the contestants should not be underestimated. They are all chefs of well-known restaurants! ”

"Don't worry! When you've eaten this meal I've made, I'm sure you'll have more confidence in me than I do. ”

"Alright! Let's talk about it after eating! I notice that you don't seem to have meat ready. ”

"Doesn't that count ham?"

"No, it's just a side dish."

"Who made me not love pork? Beef and lamb are rarely eaten, but that doesn't mean I don't like to eat them, it's just that I make this kind of dish very raw. ”

"You're not kidding me, are you! If you don't know how to cook meat, how are you going to compete? The game doesn't go your way, and there's still a lot of meat. ”

"It's okay, it's okay, the boat is naturally straight to the bridge, and the mountain people have their own tricks."

"It's almost, it's time to boil."

Di Ming smiled confidently at Li Lingshan, and opened the lid of the frying pan with a pair of powerful arms.

After the white smoke, a milky smell wafts out, which is different from milk, but another characteristic taste.

In the frying pan, the crucian carp lay quietly in the milky white soup, and the diced tofu was churning up and down with the boiling soup.

Di Ming turned off the heat and carefully poured the fish pond into the soup pot. Looking at this pot of soup, Di Ming also nodded with satisfaction.

The fire of the steamer was turned off by Di Ming, and he lifted the lid of the pot, and a fragrance from lemon mixed with a faint afterfragrance immediately overshadowed the previous fragrance.

This fragrance is more likely to make people have the urge to have an appetite, not to mention that after Di Ming is still in the pot, he has added some spices to enhance the flavor and taste.

"Alright, let's get the dishes and soup out! Don't lose weight tonight, let go of your stomach and have a beautiful meal! After this village, there will be no such shop! Although my cooking is delicious, I rarely cook it! ”

Regardless of whether what Di Ming said was true or not, Li Lingshan was very happy tonight. How romantic it is to be able to accompany him to make this sumptuous dinner and enjoy a candlelit dinner in Meimei!

When the dishes were served, Li Lingshan began to look for candles and prepared to turn off the bright chandelier.

"I said, what are you up to? Come over and eat! If the food is cold, it will affect the taste. ”

"I'm looking for candles, where are your candles?"

"You don't want a candlelit dinner! Forget it! Chinese food is not suitable, that is the patent of Western food! Come and try my hand! ”

Li Linshan's face immediately pulled down after Di Ming said this, and her beautiful mood was half cold in an instant.

"You idiot! Fool! A wooden man who doesn't understand the amorous style! Li Lingshan began to complain to Di Ming in her heart, but such a person who made him angry just made himself unforgettable, and he had a soft spot for him.

"Hey! Let's slowly transform him in the future! This was the last sentence that Li Lingshan thought of after sitting on her seat and seeing a table full of food. (To be continued.) )