Chapter 1187 Sizzling

"It's nothing, go and get in the car."

"Okay." Ke Baijia held most of the salary given by Brother Zhenqing, the bonus he received, and the money he didn't spend much, thinking about it.

I don’t know where Brother Zhenqing likes when he gets married in the future.

Since I will go to Beijing sooner or later, why not buy a yard in Beijing?

Well, in fact, Brother Zhenqing said that there is no new feeling in the outside world. He just wants to accompany his grandparents and her in his hometown.

Then buy a large yard in Yangcheng or Heping Town for Brother Zhenqing.

If Brother Zhenqing is sleeping in a bed, he may need two meters three times two meters eight to display wooden bed in the exhibition hall?

Why did you think of going to the bed? Cough.

The days after receiving the award will still be the same, and this kind of episode will not affect Ke Baijia's work and life.

This is also accumulating a normal mind.

If I suddenly won the prize and reported it in my previous life, I would probably faint.

Looking back now, the past is no longer a shadow that is difficult to cross for her.

In front of the floor mirror, the lesbian with a rosy complexion and convex figure had bright eyes and a calm temperament.

It’s no longer the past life of 300 jin, and it’s time to get up.

The state of mind is naturally changing step by step in a better direction.

As for people, if you don’t change, you are actually waiting for something else to change you.

Putting away the sudden chicken soup, Ke Baijia’s dishes today were made with two new dishes, which was the Cantonese cuisine she planned to make after searching for a while.

One is garlic shrimp, prepare ten shrimps, the seasoning is three cloves of garlic, one red pepper, cooking wine, minced ginger, and a little salt of pepper. Wash the shrimps with water, chop the garlic, chop the pepper, heat the oil pan, fry the shrimps until crispy on the outside and soft on the inside, drop cooking wine, shovel it up and set aside, put the garlic, red pepper, and minced ginger into the pot and stir-fry well, add the fried shrimps to salt, add the fried shrimps to salt, and make it simple and delicious, suitable for snacks in your spare time.

Another one is fish belly.

First wash the fried fish belly and soak it thoroughly, then simmer it in chicken soup. Remove the fish belly and cut it into rectangular pieces, squeeze the water inside, chop the fat pork fat and shrimp meat, add eggs, cooking wine, salt, pepper, MSG, chopped green onion, ginger, etc. and stir to make a filling, pour it on the fish belly, then add ham and minced coriander, and steam it in a cage. When eating, mix wet starch and thicken it and pour it on.

The fish belly has white cartilage, light and tender taste, elegant dress, and accented and elegant banquet. Kebaijia thinks that the nutrition and appearance of this dish are better than the taste.

These two dishes are not in line with Ke Baijia's wishes. For her, she will feel more intimate when she is friendly to some of the dishes that are delicious and full.

For example, the clay pot rice that I once made is now done by hand and can be cooked in five, six, seven or eight pots at the same time.

There are two characteristics that cannot be ignored in delicious clay pot rice. One is to use the sauce served on the table. The lid is opened and poured on the rice. There is a wavy sound. This is the finishing touch. It looks black and bright, and it all depends on the skills of the juicy maker.

Another place is a layer of golden crusts made of crystal clear silk rice cooked with a smooth bottom of the pot. Unlike ordinary crusts, it is not only crispy but also has a deep taste, but it is actually the essence of a pot.

Looking at the inside that sizzled after lifting the lid, Ke Baijia smiled mysteriously.

(End of this chapter)
Chapter completed!