Maybe there are still two or three friends in the original owner's family, but if the distance is far, the relationship may also be distant.

Xiao Nianzhi also had no intention of retrieving these, so Xiao Siye asked, and she shook her head.

Knowing that the little girl didn't have anything to worry about, Xiao Siye felt a lot more relieved, but he was afraid that the little girl would be sad when he mentioned the old things, Xiao Siye patted her shoulder busily: "Don't be sad, the good days are ahead, and you will have uncles and brothers in the future."

Xiao Nianzhi was not sad, but Xiao Siye's words made people's hearts warm, and she nodded obediently: "Well, I listen to my uncle."

Xiao Siye still had something to do, so he left quickly.

Yan Xingxuan was actually very curious about what Xiao Siye and Xiao Nianzhi said, but he respected the little girl's private affairs.

So, I didn't ask too much.

After the masters left, Yan Xingxuan was about to speak, when he found out......

Ay?

Why hasn't Chef Water left yet?

Xiao Nianzhi also saw it, she looked at Chef Shui, and then at the cafeteria.

It's not meal time, food preparation or anything like that, and you don't need the chef to do it himself.

Therefore, Xiao Nianzhi didn't quite understand why the other party didn't leave.

However, it doesn't seem so good to ask directly?

Therefore, Xiao Nianzhi did not speak.

Chef Shui was cheeky to stay, so he naturally had to take the initiative at this time.

Therefore, he took two steps forward and greeted Yan Xingxuan first.

After getting up, he arched his hand at Xiao Nianzhi and said, "Yuan Niang, is last night's egg dough a family inheritance?"

Originally here for this?

Xiao Nianzhi probably understood the purpose of Chef Shui's stay.

In this regard, she shook her head: "No, it is what it looks like in the book, if Master Shui thinks it is good, I can teach you."

Hearing this, Chef Shui was still a little flattered.

Nowadays, whoever has a little craft or something, not all of them have to be exclusive and unlearned, and they will not be passed on.

Some of them are still passed on to men but not to women, so they are afraid to take them to other people's homes.

At this time, I heard Xiao Nianzhi say that he could teach him, Chef Shui was surprised and delighted, and after a while, after reacting, he hurriedly gave up his hand again: "This is really not good, or I will worship Yuan Niang as a teacher."

Xiao Nianzhi was startled by these words, she took two steps back, and waved her hand again and again: "No, no, no, no, it's just a local snack in the book."

Chef Shui insisted, and Xiao Nianzhi excused himself.

The two parties were at a stalemate, and in the end, Aunt Yu sighed lightly: "Master Shui, just listen to Yuan Niang."

Xiao Nianzhi really accepted such a big apprentice, which was quite troublesome.

Aunt Yu knew that Xiao Nianzhi really didn't mind teaching, so she took the initiative to speak and broke the deadlock between the two sides.

Hearing Aunt Yu say this, Chef Shui was very embarrassed, and gave up his hand to Xiao Nianzhi again.

Xiao Nianzhi:.

Afraid.

The technique of egg filling pays attention to a skill and patience.

Of course, the ingredients are also the most important consideration.

Fresh duck eggs are the most malleable and easy to handle.

Therefore, before the official start, Xiao Nianzhi took the water chef and went to the backyard to touch the duck eggs.

Fortunately, they have a lot of ducks in their backyard, and now the temperature is suitable, so they can touch some every day.

This morning passed, and I touched eleven more.

After touching it back, Xiao Nianzhi officially began teaching.

There are plenty of ingredients in the morning, so fresh meat or something is now.

Before touching the duck eggs, Xiao Nianzhi had already asked Lai Shun to help and soaked the dried mushrooms.

It's not ready yet, but they can do some prep work first.

Chop the fresh meat into a filling, then add seasonings, wait until the dried shiitake mushrooms are well soaked, and then chop the shiitake mushrooms.

Once the mincing is ready, it's time to test your skills.

Egg stuffing.

How about breaking in the egg yolk

, how to stuff the meat, how much is appropriate at a time, how to fill the most, and ensure that it does not break.

Xiao Nianzhi taught very carefully, and explained the problems he encountered in his novice period to the water chef one by one.

This is comparable to a fool's tutorial, and it almost moved the water chef to tears.

If it weren't for the fact that the occasion was not suitable, and he still had to study, Chef Shui even wanted to hug Xiao Nianzhi and cry with emotion!

Because this involves things on the feel and technical level, even if it is a foolish teaching, it still needs the water chef to slowly get used to it.

From the very beginning, the meat filling is not well stuffed, and then after that, if it is not filled well, either it is not filled, or the egg yolk is broken.

After that, little by little.

Throughout the morning, Chef Water was learning and practicing his hands.

In order to give Chef Shui more and better ingredients, Xiao Nianzhi only demonstrated it once.

The remaining ten duck eggs are all for Chef Shui to find his touch.

Chef Shui's cooking talent can only be regarded as average, just look at the level of meals in the canteen.

However, he is very competitive, and if he really wants to learn, he has a strong sense of faith.

When the other assistant chefs and aunts came to prepare the dishes, Chef Shui also carried out the last egg.

The previous two have been very successful.

But the water chef was not satisfied, and always felt that it was almost a touch.

Now there's only one last egg left.

He started by beating eggs and progressed step by step.

Although the others were curious, they didn't bother, and they gave him an excellent learning environment.

It wasn't until he finally went into the water to cook it, the egg yolk was full and not broken, and the water chef finally found his touch, and he couldn't help but exclaim: "It's done!"

So excited that his voice was hoarse.

The others were startled by the sound and subconsciously turned their heads to look.

There were a few people who didn't have any work on their hands, and they came over to watch the excitement.

Xiao Nianzhi was on the side, watching the whole process of Chef Shui's learning.

The other party learns really seriously, and he is very obedient in operation.

At this time, success is also reasonable.

Seeing that Chef Shui was excited, Xiao Nianzhi smiled and said, "Congratulations to Master Shui!"

The others didn't know why, but they followed: "Congratulations to Master Shui."

Together, Chef Shui was a little embarrassed.

He waved his hand again and again: "No, no, thank you Yuan Niang!"

The meat and eggs that have been plagued all morning certainly cannot be wasted.

After Chef Shui thanked Xiao Nianzhi repeatedly, he found that there was tofu in today's ingredients, and waved his hand: "This is all chopped, stir-fry tofu."

Xiao Nianzhi:.

Inexplicably, I sympathized with the students.

Although the nutrition and taste are not too bad, I always feel that it is weird to match.

Think again......

I didn't eat enough for the morning food, and they must have eaten the canteen at noon, and they inexplicably sympathized with themselves.

However, after tossing all morning, she didn't bother to make lunch again.

So, I ate directly in the cafeteria at noon.

Although it is a little strange to stir-fry tofu with egg filling, it tastes delicious.

Of course, this also has the credit of Xiao Nianweaving's homemade chicken essence.

She temporarily lent a small jar of chicken essence she had made before to the water chef for their use.

After a few chefs used it, they found that this thing is really good for freshness.

They were embarrassed to let Xiao Nianweaving teach again, and a few people found Steward Qiu, who came to eat, and asked him to go over to buy it.

Xiao Nianzhi:.

The windfall came so quickly, and she never expected it!