Just now, I was fully brushing the comment area of "Reald is so handsome", and suddenly the wind changed direction.

[The marshal is lined up in it, so it's out of harmony.] ］

[Marshal, please go out, don't stop me from sucking young lady.] ］

[I'm climbing the wall again, I announce!] Mengwan is my wife! ］

[Front!] The anchor is already in my bed! ］

[Boss...... Can you send two back. ］

A few chef apprentices who were jumping up and down in the comment area just now suddenly lost their voices as if they had taken dumb medicine.

In the children's team, Reald successfully attracted Mengwan's disgusting eyes with his height of 1.9 meters and excellent appearance. "Viddy, make a face. You're already cutting in line for the third time. ”

[Yes, yes, the boss has cut the queue three times!] Eat two pieces at a time! ］

[The young lady's disgust is beyond words.] ］

Reald took the soufflé in his mouth, took the egg pump in Mengwan's hand, and brushed the corner of Mengwan's lips with his fingers, intentionally or unintentionally, and wiped it and put it in his mouth. "Sweet."

[Ahhhhh Why is it so flirtatious! ］

[Hooligans!] The marshal actually played hooligan on my wife! ］

Mengwan, who was brushed by Realde, raised her hand and rubbed it twice, and found that her face was splashed with a little batter at some point, "Thank you, but don't put it in your mouth next time, it's not dirty." ”

"As long as it's you, it's the sweetest anywhere."

Brother, are you broken? Suppressing the wild beating of her heart, Mengwan's eyes became more and more disgusted. Sweet words come as soon as you open your mouth, and at first glance you are a veteran of the love scene.

After eating the soufflé, Mengwan began to process the filling and wonton wrappers of the fresh meat ravioli.

The meat is the front sandwich meat, which is the front leg meat of the pig. The pigs were raised by Uncle Cheng himself in the valley, and the meat was firmer than that of the pigs in captivity.

As a meaty front leg part, this is even more so, only suitable for: stewing, roasting, chopping stuffing.

With a knife in her hand, Mengwan drastically divided the pork skin, white fat, and red lean meat, and then carefully shaved off the fascia in the lean meat.

The lean meat is slowly chopped with a knife, and the fat part is cut into fat slices half the size of a finger and half a palm.

Heat the pot, add a little cooking oil to wipe the bottom of the pot, then neatly drain the fat slices, and gently squeeze with a spatula......

The lard gradually seeped out, and the fat flakes in the pan began to become permeable.

At this time, you can turn the heat down and slowly squeeze the fat from the fat tablets.

Chop the lean meat, add the green onion and ginger, an egg, and a pinch of salt, and whisk thoroughly until the minced meat contains all the other ingredients.

Compared to the methods that prevail on the market, Mengwan has her own unique secrets.

Soak the green onion and ginger in water without residue, and then add a spoonful of sesame oil at the end and stir.

The recipe for wonton wrappers is simpler, with a cup of noodles, a bowl of water, and a pinch of salt......

A pair of chopsticks, a pair of hands.

Between the upper and lower flights, small wontons with bellies as full as toads and thin skin as silk yarn are lined up on the board.

Add a lot of water to the pot, boil the water, put it in the pot, boil the water, turn the water over the water, boil the water again, and remove it.

Pick a piece of lard at the bottom of the bowl, put a little salt, a little sugar, half a bowl of broth, half a bowl of water, and put in the cooked wontons.

A bowl of fresh meat wontons that have been immersed in Mengwan's youthful grievances and youthful frivolity are reproduced on the interstellar dining table.

Take a bite with the soup. Fresh, fragrant and springy. It's delicious, and it makes your tongue tingle.

Although the shrimp bran soup has only been boiled for two hours, the soup color has already shown a beautiful burnt yellow, and the umami is rich but not overbearing.

The wonton skin is as tender as jelly and melts in your mouth. The filling is pure and pure, Q is refreshing and springy.

It's the taste of memory.

But it's no longer the taste of memory.

Tears fall into the bowl and are swallowed back into the stomach. The mouth is full of unbearable astringency.

She really can't go back. I can't go back to the unconcerned but full of reluctance to the 21st century.