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Chapter 390 Text

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    Text Chapter 363

    The chairman¡¯s wife said that I could cook in the afternoon and everyone would eat in the evening. I said that I would cook at noon. Of course, the chef would still cook lunch, so I could prepare the dishes one after another in the afternoon.

    I¡¯m really slow at cooking. The chairman¡¯s wife said that we should all come together to eat at three or four in the afternoon, and let the chef cook only a small amount for lunch.

    A male secretary opened the door of the Rhinestone Peony restaurant for me, and I walked through the mahogany arch door with carved cloud patterns.  After walking for a while, I walked through a double brown wooden door decorated with flowers, and inside was the large kitchen.

    A dozen chefs are already preparing ingredients for lunch. Have all the ingredients I ordered yesterday been prepared and cleaned?

    The two servants came over immediately and nodded to me, saying that everything was ready and cleaned, and the steak ordered by the young master was also ready.

    They made a quite spacious kitchen area for me, and I asked the maid to put a chair with a backrest for me in the hallway so I could sit for a while while I was cooking.

    There are five top-of-the-line induction cooktops on a platform in the kitchen area. Next to it is a clean stainless steel platform for washing, preparing and cutting vegetables. There are also a variety of cutting boards for knives and hand sanitizer.

    I rolled up the sleeves of my shirt, put on the large white chef's uniform that the servant gave me, and started cooking skillfully.

    Although I don¡¯t like the fumes in the kitchen, I was forced to be a housewife for many years

    Who makes me unable to make more money outside and rely on my mother to support myself at home!  I have to do more housework to earn some pocket money that my mother can give me. It would be good if she could scold me less and hurt me a few words

    The dishes in the large and tidy kitchen are well seasoned, and the vegetables and meat are also of high quality and fresh. I asked the chef to help cut the pork belly into larger mahjong pieces and mince a really fat chicken.

    I will first marinate each piece of steak for three people in red wine and salt, and then fry the steak for Lin Qisheng later.

    I then put the chicken wings in a stainless steel basin and marinated them with soy sauce and salt. I deliberately added an extra spoonful of salt. Yesterday I forgot to tell me to marinate them in advance. My grandma used to marinate them overnight, and then marinate them at noon or afternoon the next day.  The deep-fried, slightly blackened chicken wings are very delicious.

    Five chefs neatly cut a total of fifteen kilograms of pork belly and four to five kilograms of fat chicken, put them all in large meat preparation basins, and then politely delivered them to the long table near me.

    I used two large pots to stew the pork belly over a warm fire. I put a few sliced ??hawthorns in both pots. I didn¡¯t put peppercorns, cinnamon, aniseed or anything like that because I wasn¡¯t used to putting these. I did what I had done before.  Braised pork is just fine.

    The fat chicken bone pieces were also cooked in a pot over medium heat for ten minutes, then taken out, put in the seasonings, and fried after a while.

    I made two portions of tomato scrambled eggs first, one sweet and one savory.

    Then I cut the cooked pork head and garlic cloves, patted five cucumbers, added salt and chicken essence light soy sauce, and rubbed them with hands wearing transparent gloves in a special stainless steel plate for cold dishes for a few minutes.  The cold dishes are done.  (Remember the website address: www.hlnovel.com
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