Xue Zhiqian came in with the CD, inserted the headphones into Cao Ping's ear, pressed the play button, and after a simple electric guitar with the piano prelude, the song sounded:

If the world is dark, I'm beautiful

In love, advances and retreats are consumed the most

It doesn't matter what is right or wrong

It doesn't matter what's wrong

If you're like you, there's always someone to compliment

The humility that surrounds me may subside

Actually, I don't care that there are a lot of opportunities

Fearless like a giant

Indulge the ghost in me

But I don't deserve it

Can you not turn on the lights?

The love I want haunts the dark stage

Ugly monsters in this ambiguous era

My existence was like an accident

......

Although he is a male singer, his voice is a little delicate, especially after the noise reduction treatment, when the chorus is sung, Cao Ping was a little surprised, Xue Zhiqian actually sang the ugly eight monsters so bluntly? But with the cooperation of the overall lyrics, it is not abrupt, but points out the theme, it turns out that this is a song that sings ugly eight monsters!

After the interlude, the second lyric is sung:

Someone with a tear will be blushing

Someone throws away the title and nothing

As long as you're hypocritical enough

You're not afraid of the devil, right?

If the script is written well, who is more noble than whom

I can only be silent to be innocent of beauty

When desire begins to greed for cups, there are more opportunities

Fearless as dust

Turning to ashes, whoever recognizes him, cares whether he is worthy or not

Can you not turn on the lights?

The love I want haunts the dark stage

Ugly monsters in this ambiguous era

My presence is not unexpected

It's not strange to see a lot of ugly monsters

Unbridled to go high and step hard

The fragile whiteness

Ugly, this is our time

I didn't exist until I was surprised

......

After listening to the whole song, Cao Ping's expression was a little serious, and he was silent for a long time, he looked up and asked Xue Zhiqian: "This song was written after you left Shangteng, right?"

Xue Zhiqian smiled and said, "Yes, how about it?"

Cao Ping pondered the words and said, "This, will there be a little negative energy?"

Xue Zhiqian shook his head and said: "No, I wrote about a small and humble person, who is always ignored, of course, there must be a little bit like Eason's "Exaggeration" in terms of concept, but it is a completely different story! And the music style is completely different......" Cao Ping just stared at him silently, and the more he spoke, the quieter his voice became. Pen, fun, and www.biquge.info

Cao Ping thought for a while and asked, "When will this album be released?"

Xue Zhiqian said: "It's November!"

Cao Ping nodded, somewhat understood, obviously a little worried, he frowned and asked, "I'll just say what's wrong, why don't you contact a psychiatrist to take a look?" ”

"No! how is it possible?" Hahaha!" Xue Zhiqian laughed, laughed a few times, and said embarrassedly: "Oh! It seems to be a little dry?" Seeing that Cao Ping was still looking at him with some concern, Xue Zhiqian couldn't cry or laugh, and said, "Okay! I'll admit that at first I was really worried about the results of this album, and when Shangteng went out of business, I did get a little depressed when I went home, and the divorce was really stressful, but now I'm better, and I'm very confident in this album now, because I'm convinced that this is the best thing I can come up with, and I'll leave the rest to the market!"

Cao Ping looked at it carefully, and saw that Xue Zhiqian had hair on his body, so he nodded and said, "Then you pay attention to maintaining your mentality, you must tell me something!"

"Cut!" Xue Zhiqian's indirect psychosis was committed again, and he smiled and pinched Cao Ping's face, and said with a smile: "You still educate me, ah? Little brat? I'm ten years older than you!

Cao Ping dodged in embarrassment and shouted: "You just touched the fish's hand, take it away, it's so fishy!"

After a few fuss, Xue Zhiqian suddenly stopped, washed the dishes again, and said with a smile: "Let's cook quickly! I'm starving to death." ”

Cao Ping was still very unaccustomed to Xue Zhiqian's occasional startling, he wiped his face inexplicably, and had to stir-fry the dishes again.

In order to practice the dishes in the store in the future, Cao Ping made all the big dishes today, and wanted them to choose a few signature dishes to make a name for themselves, maybe because they ate less, Cao Ping floated outside for more than a year, and ate in restaurants most of the time, but he never ate anything better than what he made, let alone reach the kind of craftsmanship of his grandmother, and he wanted to eat the dishes of his grandmother's level, and it was estimated that he would be tasted at the state banquet.

The kitchen in the villa is very large, and Cao Ping also bought a complete set of kitchen utensils, and the chicken soup stewed from noon in the big pot is used by Cao Ping to hang the broth. Since it was the first day to move in, the dishes that needed time were still not very convenient to make, so Cao Ping prepared a few quick stir-fries. Zhang Yishan likes to drink fried liver, so he specially bought a pound of pork liver and a pair of pig intestines and came back for Cao Ping to make.

It is said that it is fried liver, but in fact, it is mainly based on pig fat intestines, and it is with soup, so it is called fried liver, which is the same as bean juice, and the taste is a bit rushed, and outsiders may not be used to eating it.

Afraid that the fat intestines were not cleaned, Cao Ping washed them again, and then put them in a pot and boiled them over a simmer. It was estimated that it was almost cooked, Cao Ping lifted the lid of the pot, Xue Zhiqian immediately rolled his eyes, covered his nose and said, "I'll go, I thought I was used to smelling, and it tasted even bigger when cooked!

Cao Ping smiled: "This is the smell of fried liver!"

Xue Zhiqian couldn't bear it anymore, put down the dishes, covered his nose and pushed the door out, and said in his mouth: "No, no, no, I can't help you, I'll go out first to catch my breath." ”

As soon as the kitchen door opened, Zhang Yishan smelled it, put on his slippers and ran over, sniffing and couldn't wait to say: "(Inhale) Yes! (Inhale) Yes, is this smell real!

Cao Ping smiled: "Don't worry, I'll fry a sauce first." "The flavor of fried liver mainly comes from the sauce, which is refined from lard, fried in large ingredients, then sautéed with raw garlic until golden brown, and finally put in yellow sauce. Yellow sauce is soybean sauce, and Beijingers eat two sauces - sweet noodle sauce and yellow sauce, and the sauce of Beijing fried sauce noodles is boiled with these two sauces, and the old Beijingers are good at this bite.

"Put more yellow sauce! I love this!" Zhang Yishan stood by the pot with his hands behind his back and stared, Cao Ping said angrily: "You can help a little when you come in, and wash that little mushroom." As he spoke, he put out the garlic sauce and set aside.

Zhang Yishan went to wash the vegetables leisurely, Cao Ping took out the long chopsticks and took out the boiled pig's large intestine and put it in ice water, and then added peppercorns and cooking wine to the water to remove the smell.

Waiting for the fat intestines to cool, Cao Ping took out the pork liver and washed it, cut it into willow leaves with a knife, and added some cooking wine for later use. Zhang Yishan had already washed out the mushrooms, Cao Ping took a quick knife and cut them into slices, threw them into the soup pot and blanched them, and then put the soup into the pot and continued to simmer.

Taking advantage of this time, Cao Ping took out the fat intestine and cut it into small pieces, Zhang Yishan finished washing the mushrooms, had nothing to do, watched Cao Ping cut the fat intestines, and waved the flag next to him: "Ping Ye's knife technique is a must! Could it be the legendary Five Tigers Intestine Breaking Knife? ”

Ignoring Zhang Yishan's tricks, Cao Ping cut some chopped green onions and ginger, lifted the lid of the mushroom soup pot, and blanched the fat intestines. This dish is the most unworthy of the name, it is said to be fried liver, but it is actually boiled, blanched for a while, Cao Ping put the garlic sauce, chopped green onions, and minced ginger into the pot and mix thoroughly, and then put the pork liver slices into the pot. The pork liver must be in the rear, the thinness of the liver slice determines the time it is cooked, Cao Ping cut out the liver slice, put it in the pot and stir it twice, it is already cooked, and then cook it to be old. Before getting out of the pot, put some starch to thicken, stir twice with a soup spoon, the soup became viscous, Cao Ping took the pot with one hand, poured the fried liver into a large bowl, and asked Zhang Yishan: "Do you still want garlic?"

Zhang Yishan couldn't wait, swallowed his saliva and said, "Yes! More of it!" Cao Ping sprinkled some raw minced garlic on the fried liver, Zhang Yishan picked it up, didn't care about the heat, and sucked it along the edge of the bowl, the crispy and tender liver slices and soft and glutinous fat intestines were sucked into his mouth, Zhang Yishan closed his eyes with satisfaction, stretched out his thumb and smiled: "Absolutely amazing! It's really amazing! Just Pingye, your craft, in Beijing City has to be this!"

Cao Ping scolded with a smile: "Come on, hurry up and take it out! You eat it alone?"

Zhang Yishan took another sip and said with a smile: "If there are two buns, it will be perfect!"

Hong Yang is also a native of Beijing, and his enthusiasm for fried liver is not less than Zhang Yishan, seeing the fried liver, Hong Yang stretched out his head, and sucked along the edge of the bowl, Zhang Yishan shouted: "Drink over there! I have drunk it here!"

Hong Yang muttered: "I don't dislike it!" Zhang Yishan scolded with a smile: "Get out! I dislike you!"

As soon as he took a bite to eat, Hong Yang shouted at the kitchen: "Little master of China!

Cao Ping smiled without saying a word, speeding up the stir-fry.

In order to adjust the taste of the dishes, Cao Ping's dishes are all Beijing court dishes, and they are all from the Manchu and Han Dynasty banquets.

For the first dish, Cao Ping is going to make shredded chicken white fungus, which is a relatively light and refreshing dish, and you need to shred the chicken breast first. Chicken breast wrapped wontons are better, because the meat is old, and it is not easy to master the heat when stir-frying, which is easy to fry and affect the mouth. The white fungus is a very tender dish, almost cooked in the pot, in order to make the chicken breast fried, it must be cut very finely, which is more demanding for knife work.

However, the knife work was not a problem for Cao Ping at all, and took out the chicken breast that had been refrigerated for a while from the refrigerator, and Cao Ping was ready to draw the knife and cut it. The meat is refrigerated in the refrigerator for a while, so that the meat is slightly harder, it is easier to cut it thinly when cutting, try the knife edge with your thumb, the blade of the knife turns, Cao Ping instantly goes to the knife, in a very short time, the chicken breast becomes a bunch of pencil lead thickness filaments, put the chicken shreds into a bowl, add starch and rice wine and mix well.

Cut out some minced green onion and ginger and shredded peppers, Cao Ping washed the fried liver pot, put it on the stove to dry, and added clear oil to heat the pan. The temperature of this dish oil should not be too high, because the material is extremely tender, it is easy to fry paste, but it should not be too low, otherwise it is not easy to fry, and the shredded chicken will be old after barely frying, which will affect the taste, so the ability to control the heat is very high.

Tested the oil temperature with the palm of the hand on the top of the oil pot, Cao Ping put in the minced green onion and ginger to stir-fry, after a while, pour in the chicken silky and stir-fry, due to the starch and rice wine to remove the smell and freshness, the chicken shreds will be wrapped in a layer of starch juice, easy to stick together, so after the pot, it is necessary to quickly stir-fry and fry it, but due to the reason of moisture, it can not be reversed, so it is necessary to turn the wrist quickly, and there are also requirements for hand speed. Also, in order to prevent the pan from sticking, you must use a spatula to fry this dish, not a sauté spoon, which is also a particular thing.

When the shredded chicken turned white, Cao Ping added the white fungus shreds, added a little salt, and scooped out a spoonful of sharp broth from the chicken soup pot with a soup spoon, poured it into the pot and stir-fried. Although this dish is very quick to make, it only takes a few minutes, but ordinary people really can't fry this dish, otherwise how could it be put into the Manchu and Han banquets?