As soon as he returned home, Mu Ran ran went straight to the Qin family, said hello to the Qin family, and the rest of the things were arranged by his mother, the Qin family.

She instructed her subordinates to take all the ingredients she bought to the kitchen, and she began to cook dinner.

Her first dish was spiced toothpick meat, which is a dish loved by both adults and children.

First, wash the tenderloin and remove the blood, cut it into thick and well-proportioned pieces, and then add salt, soy sauce, cooking wine, white pepper, oil, sugar, five-spice powder, cumin, and starch.

Then, she stirs well with her hands, then adds oil, and then sets it aside to marinate for more than half an hour.

During this period, Mu Ran was not idle, and she started the second dish, red stewed casserole beef.

She first cut the beef into pieces, peeled the potatoes and cut them into pieces, and made the carrots and onions separately, and then the beef was blanched in cold water and washed with blood foam.

Then fry the shallots, ginger, garlic and spices in the wok oil, add the beef and stir-fry, cook in the cooking wine and stir-fry until fragrant, and then add sugar to continue stir-frying.

After that, add dark soy sauce and light soy sauce, stir-fry until the beef is colored, pick it up and put it in a casserole, add an appropriate amount of boiling water, boil over high heat, cover and simmer over low heat for about half an hour.

At this time, the previously marinated loin pieces have arrived, Mu Ran Dye skewered the meat pieces with a toothpick washed in water, sprinkled with starch again, grasped it slightly with his hands, and then poured oil and water into the pot to heat to seventy, poured in the skewered meat pieces, and fried until the appearance was browned.

Feeling satisfied, Mu Ran took it out and put it on the plate, and finally sprinkled cumin, five-spice powder and white sesame seeds on the hot surface, so as to complete this five-spice toothpick meat.

After the spiced toothpick meat is completed, the beef is ready to be stewed, Mu Ran Ran opens the lid, and then puts the potatoes and carrots in and continues to simmer.

Wait until the potatoes are ready to add the onions, bring to a boil, add salt to taste, pour in a little water starch to thicken the thickeners, and finally sprinkle with chopped green onions on the plate.

After finishing this second dish of braised beef in a hot pot, Mu Ran started her Jiangnan Baihua chicken and spicy boiled fish fillet.

This Jiangnan Baihua chicken, first slaughtered the chicken, cut the back, cut from the neck to the tail, and completely peeled out the chicken skin.

When peeling, slowly peel off from both wings. After peeling, cut off the head, wingtips and tails and steam for later use. The rest of the chicken is used for other purposes.

Then remove the yellow paste and tendons on the chicken skin, poke a few small holes on the cutting board, reverse the upside down and spread it on the bamboo, and pat it with thin dry powder. Mix the shrimp gelatin with the crab meat, spread it on the chicken skin, take the egg white and smooth it, put it in a steamer, steam it over a strong fire, take it out, and cut it into three strips.

Each piece is cut into eight pieces, a total of 24 pieces, each piece is into the shape of "said", according to three rows of overlay on the plate, the chicken head, the chicken tail is put together at both ends, and the wingtips are mixed on both sides to make it into a chicken shape.

After that, the wok is heated over medium heat, the cooked lard is enameled, the oil is removed, the heat is heated again, the cooked lard is cooked, the wine is cooked, the soup, refined salt and pepper are added, and after boiling, the wet starch is diluted and thickened, and finally the monosodium glutamate, sesame oil and cooked lard are pushed evenly, poured on the chicken skin, and the nightshade is inlaid around.

After completing this Jiangnan Baihua chicken, Mu Dye took the grass carp and began to make the dish of spicy boiled fish fillet.

When this grass carp was bought, it was about two catties, and in the hands of Mu Ran Ran, it was already a grass carp with scales and fish bones, which was naturally handled by the people below, and Mu Ran Dye only slice it diagonally.

After cutting the fish fillet, add some cornstarch, salt, a little sugar, add the egg whites and stir to marinate and set aside.

Then stir-fry the bean sprouts, add a little salt, and put them in the pot where the fish will be served after cooking.

Then the ginger and garlic slices are put into the pot and stir-fried, then add the chili sauce and stir-fry, put in water (the amount can cover the fish) after the water boils to try the taste, if the taste is not enough, you can add salt and soy sauce to taste, then put in the fish fillets and roll it, and then pour the fish into the pot where the bean sprouts are placed and cover the bean sprouts.

Finally, add more oil to fry the dried chili peppers and pour them on the fish fillet.

After completing the main four dishes, Mu Ran Ran then made some home-cooked side dishes, including braised eggplant, braised shrimp in sauce, sweet and sour short ribs, fish-flavored tofu, steamed sea bass, and capers with pork foam.

Counting these dishes, Mu Ran Dye made four more cold dishes, sweet and sour shredded radish, cold salad kelp shreds, cold salad purslane, and chilled cucumber.

The cold cuts and hot stir-fry were completed, and finally Mu Ran thought of a drink.

Because it was summer, Mu Dye wanted to make a cold drink.

The people sent by Su Chen had already completed the construction of the ice cellar, and recently Mu Ran ran put some drinks in the ice cellar and froze them, so she told Lixia to go to the ice cellar to get the drinks.

"Lixia, go and get the double skin milk from the ice cellar, don't need to leave some left, take it all, and bring it directly to the dining room of the living room."

This pair of skin milk is very simple to make, just pour the milk into the pan and heat it.

After heating, pour it into a container and wait for a layer of skin to form on top of the container, then break an egg to separate the egg white from the yolk.

After that, cut a small inlet in the crusted milk, pour out the uncrusted milk, mix it with the eggs, and stir it up.

The milk protein mixture is then poured back under the milk skin, covered with a small tray over the container, heated in a pot for a quarter of an hour, and then refrigerated in an ice cellar.

Nowadays, if you take it out and taste it, it is just right, and you must know that double skin milk is suitable for both adults and children.

After thinking about it, Mu Ran said again: "By the way, Lixia, when the double skin milk is brought over, don't forget to leave some for yourself." Otherwise, when the end is over, it is estimated that there will be no left for you to eat. ”

Those foodies, Mu Ran Dye is very clear, if the whole end is over, he will definitely be able to eat a little left, so Mu Dye told Lixia, remember to leave some to eat alone.

"Yes, ma'am."

Lixia knew how good his wife's craftsmanship was, and he also knew that this lady was very kind, and never said anything about them.

With fresh food, they don't forget to give them the food of their slaves, it is really their blessing, thinking about it, the smile in Lixia's eyes became thicker and thicker.

Of course, after Lixia left, Mu Ran did not forget that there was an injured patient at home.

I'm afraid that the patient will have to make another suitable meal, after all, tonight is much more braised, and Su Chen has to be lighter because he has to recuperate from his injuries.

Thinking of this, Mu Ran began to prepare the ingredients again, and began to make porridge for Su Chen's soup.

During this period, she instructed her subordinates to quickly bring the dishes to the guest hall, and called Liqiu to come over.

"Liqiu, hurry up and go to Zhao's house next door, and say that I invited Mrs. Li's family to come over for dinner."

"Yes, ma'am."

Mu Ran felt that Li Chunmiao's family was her life-saving benefactor and her relatives.

In this way, at the family banquet, naturally their family cannot be missing.

What's more, she also wanted to introduce Li Chunmiao's family to her parents and brothers, so she felt that it was most appropriate to introduce her at the dinner table tonight.

After Liqiu left, Mu Ran continued to be busy cooking Su Chen's special dishes, but he didn't want his son Mu Jinyu to run in at this time.

"Mother, it's time to eat, why is my mother still staying in the kitchen, my grandmother asked, it's important for my mother to go to the guest hall to eat first."

"Don't worry, before the meal is served, every dish has been tasted, and the mother is the first to taste any dish as a cook. My good son, don't worry that my mother will be hungry by then, don't worry, my mother will not treat me badly. ”

She knew what her son meant by coming, not because she was afraid that the foodies in front of her would eat all the food, and she wouldn't keep some for her when the time came, because her son was worried that she would be hungry.

"Besides, my mother has to make a health meal for your master, your master is not suitable for eating those big fish and meat, you have to eat lighter tastes, which is conducive to healing injuries. Since this mother promised to take care of your master, her mother naturally didn't want to break her word, so she had to take care of your master's stomach first. ”

"That's right, that's okay."

Since her mother still has to cook for her father, and she can also cultivate her feelings by the way, Mu Jinyu will naturally not object to anything.

"But mother, the master is recuperating in our house, and grandma seems to know about the master when she visits the house today. My mother will have to be mentally prepared at that time, and my grandmother will probably ask my mother what is going on at night. ”

This Qin family agreed to Mu Ran to help manage the affairs of the family, so naturally all places were familiar with it first.

No, after Mu Ran accompanied Mu Zhiyuan and the others out in the morning, the Qin family and Mama Rong inspected everywhere under the leadership of Mama Qing, didn't this find Su Chen, who was recuperating from his injuries, when he visited the residence of the three children.

At that time, Mama Qing mentioned it, and said that Su Chen was Xiaoxuan Xiaoyu's father, and this time she came to visit the child, but somehow, she met bandits on the road, so she was injured and recuperating here.

At that time, the Qin clan didn't say anything, but she was obviously suspicious the moment she saw Su Chen's face, so she would definitely ask Mu Ran to ask what was going on.

And Mu Jinyu, who is Mu Ranran's intimate son, naturally came to tell Mu Ran as soon as he got the news.

First, he was worried that his mother would be blamed by his grandmother, and secondly, he was also selfish, wanting his grandmother to know that Su Chen was his father.

This Mu Ran knew that his mother-in-law Qin had discovered the existence of Su Chen, and when he heard his son's meaning, it was obvious that his mother-in-law Qin had already been suspicious when she saw Su Chen.

After thinking about it, she said, "Mother knows, son, you go to eat first, and after I send food to your master, I will go to the guest hall to eat." ”

After telling Mu Jinyu like this, Mu Dye Dye boiled chicken silk bird's nest, as well as a qi-tonifying medicinal diet made of ginseng, atractylodes, boiled licorice, astragalus, codonopsis, Huaishan, etc.

plus a double skin milk, packed it in a tray, and personally sent it to Su Chen.

When he arrived at the door, Mu Ran remembered Su Chen's quirk of not liking others to approach, and raised his hand to knock on the door and knocked lightly a few times.

"Who is it?" There was a cold voice from inside.

"It's me." Mu Ran dyed back.