Sister, I'm Sorry (MTL) [COMPLETED]

52. It feels good~

At dinner time, four people sat around a corner of a long table to eat.

The private chefs of the Yan family are all Michelin chefs. Even home-cooked dishes are required to be full of color, aroma and taste. The three armies of the sea, land and air are assembled. Any meal is comparable to an ordinary family's New Year's Eve dinner.

Although Zheng Lan doesn't know how to cook, he likes to study recipes very much. Every time he eats a dish, he will study the ingredients and methods.

Today, there is a chicken wing in abalone sauce on the table. It is stewed until it is thoroughly cooked. When the meat is separated in the mouth, the taste is very fresh and delicious.

Feng Wan couldn't help science and said:

"The abalone sauce cooked by the Yan family chef is made of top-quality green abalone that was airlifted from South Africa, washed and cut flowers, cooked with dozens of spices, and concentrated into abalone sauce that is less than half a bowl. It is very precious. A small amount of thickening is used to make this umami-rich chicken wing."

Children from poor and sour families must have never tasted such delicacies.

Shu Yun said in admiration, "It's amazing. It really isn't a big production that ordinary people can complete. It sounds too difficult."

Zheng Lan nodded: "Yes, in fact, it's enough to keep it simple. They only want to do these bells and whistles, so that people can't even learn."

Shu Yun tasted a thin layer of abalone juice on the tip of the chopsticks several times, and said a little embarrassedly:

"If I make it in the kitchen at home, and fry it in the same pot with tomato sauce, the taste is not so gorgeous, but it is enough, mainly because the operation is very simple and convenient."

Zheng Lan got excited when he heard the words "simple and convenient":

"How easy and convenient?"

Shu Yun: "Ordinary ingredients, simple ingredients, as long as you control the time and heat."

Zheng Lan pulled his lips: "What if you can't even grasp the time and heat?"

Shu Yun put down his chopsticks and smiled: "As long as Auntie doesn't dislike it, I can teach you."

Yan Nan wanted to say "She cooks very deliciously" but couldn't get in. The young and middle-aged women were chatting hotly at the dinner table, and there was no place for him.

"How about this one, pine nut perch, can it be done easily?"

Shu Yun looked embarrassed: "Auntie, I'm from Rongzhou, and I know more about southern cuisine, so I don't dare to talk nonsense from the north."

Zheng Lan: "Yes, I almost forgot that you are from Rongzhou, and my mother is also from Rongzhou. We are half fellow villagers. I lived in Rongzhou for a while when I was young, and southern cuisine is more suitable for my taste. ."

When he said this, Zheng Lan took Shu Yun's hand very naturally.

In her life, what she admired most was a woman who could cook.

What's more, this child is still so young, but he knows more than many chefs, and he is both down-to-earth and practical.

The two didn't stop talking until the dishes were cold. Yan Nan didn't care, but Feng Wan was very uncomfortable. She doesn't know how to cook, and she is full of advanced ingredients and complicated practices. She has absolutely no constructive advice on how to save Mrs. Zheng from a kitchen disaster.