After a busy day, they finally returned home. As soon as I got home, I fell headlong on the sofa.

"Oh my God! I'm so tired, I feel like my waist is about to break. ”

Lin Yingbin lay down on the sofa and wailed, his body writhing like a worm.

Mingsha leaned on the sofa and said, "Besides, his shoulders are very sore, which means that he is energetic." As she spoke, Mingsha glanced at the dragon trail on the side, and the dragon trail was still playing with herself at this time.

"Okay, I'm tired today. You can stay with me, and I'll cook a good meal and treat everyone. ”

With that, Kubi got up from the couch and walked towards the kitchen.

"You've been busy for another day...... Ah, forget it, thanks!"

Lin Yingbin originally refused, but he looked weak and didn't want to move, so he simply agreed.

Mingsha too, after a day of tossing, I really didn't have the energy to move. "Thank you, Brother Kubi. ”

And Kubi washed the dishes and kitchenware first when he entered the kitchen, although those things were washed after eating, but he still took the trouble to wash them again with a slight cleanliness habit. He smiled reassuringly when he looked at the clean plate contentedly, and then began to decide what to cook.

He scooped the rice and put it in the pot to boil before he began to think about what to cook.

"It's winter, and everyone is so tired again, we have to be able to rejuvenate everyone. As he spoke, he opened the refrigerator and searched for various ingredients.

In other words, Kubi is worthy of being Kubi, even if Longji likes to rummage through the refrigerator, but the things in the refrigerator are still organized by him.

"Well, let's make 'beef and rice soup'!" he said, taking out the beef tendons and rice from the refrigerator.

"Beef tendons are rich in collagen, which can help cell metabolism and strengthen muscles and bones. Soups are a way to lock in better nutrients in the dish!" Kubi muttered to himself as he said that the beef tendons were cut into thin slices and put the rice and beef tendons in a casserole. Add the right amount of water and put it on the stovetop. "This requires fifteen minutes of boiling over a high flame and an hour of simmering over low heat to make the best taste, which is the best in terms of texture and taste. ”

As he said to himself, he thought about something else. After all, just a soup was not enough, he glanced at his watch to see that there was still time. "Now there's still time, and then make a 'mushroom pot grill'. The pot can nourish the spleen and stomach, and nourish the stomach. As he spoke, he took out the refrigerated pot from the refrigerator and soaked the mushrooms in cold water as he broke the pot into small pieces.

After the preparation is done, wash the mushrooms and rub them in a bowl with fine salt to remove the stains. After a quick cleaning, he slices the processed mushrooms into fan-shaped slices.

"This kind of mushroom is delicious, and it won't feel bad when you eat it. As he spoke, he didn't waste the mushroom-soaked soup. This mushroom-soaked soup is a thick soup with the original flavor of mushrooms.

It's almost time, and Kubi replaces the boiling soup for a low simmer. Then heat the iron pot again, then introduce the thick soup that has just been soaked with mushrooms, add the mushrooms and soy sauce and start heating over high heat.

At this time, foam begins to float on the soup in the pot. He quickly skimmed off the foam and added MSG and cooking wine. Then direct the soup whole into a large soup bowl. Now, the mushroom soup is ready.

He scooped up a spoonful with a spoonful, blew on it, and tasted it. "Uh~ It tastes very fresh!" He didn't wait long, and immediately took out a frying spoon to heat the oil in the oil pan to about eighty percent heat over a high fire, and put the pan in it to fry.

I only heard a 'sting' sound, and the white pot began to churn in the oil pan, and oil foam began to tumble violently around the snow-white pot. Gradually, the white pot began to turn yellow, and then slowly turned golden. If the pot is fried until it is golden, it means that it has been fried, and if it is fried, it will turn black and carbonize, and it will not be able to eat. He had a good grasp of the timing and heat, and used a net to scoop up the pot from the oil pan and filter the oil!

The strained pan is placed on a plate, but the smell of rice comes to your face. The aroma suddenly made people appetite great, and you could feel that the taste buds on the tongue were in the most excited state at the moment, and saliva was constantly secreted.

"Well, I remember some garlic sprouts and a whole piece of pork belly. He opened the refrigerator door again, glanced around, and smiled. "Sure enough, but it's only enough for this one meal, forget it, buy more food next time." ”

He took out the garlic sprouts and the pre-prepared pork belly from the refrigerator. "Today, I'm going to make my best dishes, 'stir-fried sausage with garlic sprouts' and 'braised pork'," he washed and placed the two ingredients separately, and then took out the kitchen knife.

Kubi is very confident in his knife work, put the garlic sprouts on the cutting board, hold the knife in his right hand and use the knife surface to flush the garlic sprouts and start to cut into sections. 'When, when, when'......' rhythmic hands rise and fall, watching the green strip being cut into long and even small pieces, speed and quality are not said.

The sausages are then thinly sliced and the preparation of the dish is complete. The pot next to it was heated over high heat, and oil was poured into it, and when it was heated to the right temperature, he poured the minced ginger he had prepared in advance. The sauté spoon stir-fried the ginger, the hot sauce and the secret sauce he had obtained from his friend until it was fragrant and quickly poured in the sausage slices. In the constant stir-frying, he had already put the chopped garlic sprouts aside and was ready to wait.

Gradually, the aroma came out, and he poured the garlic sprouts into the pot as well. The oil pan quickly made a sound when it was cold, and this sound of increasing appetite gave people a feeling of being unstoppable. Kubi didn't prepare to change to low heat, but kept stir-frying over high heat, and within a few minutes, a plate of fragrant 'fried sausages with garlic sprouts' came out of the pot.