Li Xiaoyun watched from the side. Because her food was simple, she was not busy, so she stole the stolen skills next to Ye Fei.

Seeing this, Ye Fei asked in a low voice: "What? Want to learn to do it for Uncle Fourth?"

Li Xiaoyun: “…”

She really thought so.

But is she so obvious?

Just let Ye Fei see it?

Li Xiaoyun never hides herself in front of Ye Fei.

Li Xiaoyun touched his face and asked, "Did you see it? Is it so obvious?"

Ye Fei smiled and said, "What? You don't have to make it for my fourth uncle."

Li Xiaoyun: “…”

"Isn't this because you live in Uncle Fourth's house? With your personality, it doesn't mean that you can live there? You must cook for Uncle Fourth, that's what you mean." Ye Fei smiled and leaned close to Li Xiaoyun, and asked with a wink, "Otherwise, what do you think it is?"

Li Xiaoyun felt that she was not thinking anything, so why was Ye Fei so guilty?

"It's nothing." Li Xiaoyun said, "You know me, that's what I think."

Ye Fei nodded and thought that he believed Li Xiaoyun's words.

"Is this dish difficult?" Li Xiaoyun asked again.

"It's not difficult, look at it." Ye Fei said, and continued to move his hands.

I couldn't help but sigh in my heart that I wanted to teach Li Xiaoyun a piece of scallion noodles, but Li Xiaoyun was too lazy to learn.

Now, for the sake of Zhao Tang's Theory, we have to learn to steam fish.

No matter how simple it is to steam fish, it is much more complicated than mixing noodles with scallion oil.

Ye Fei washed the fish first and sucked away the moisture on the surface of the fish with kitchen paper.

The fish was cut from the side and cleaned the fish's belly.

Then spread the scallion slices on the bottom of the plate, and the remaining scallion and ginger shreds are stuffed into the fish's belly.

Then spread bacon on the surface of the fish.

"In fact, using cloud legs is better and will be more fragrant. But if you don't have cloud legs at home, you can use bacon instead," Ye Fei explained.

At the same time, cover the bacon with shredded ginger.

"That's all." Ye Fei said, "Put the fish in the pot first."

"The length of steaming depends on the size of the fish. This depends on experience and there is no fixed quantity." Ye Fei said, "The fresh aroma of onion and ginger can also increase the fresh flavor of the fish."

Li Xiaoyun just thought about it. When eating fish, the fish meat had the salty aroma of bacon, and the saliva was secreted.

She quickly swallowed: "If it were cloud legs, it would definitely be better."

Ye Fei nodded: "Why don't you come to our house with your fourth uncle and I'll make a complete version for you to try."

"Okay, okay." Li Xiaoyun nodded hurriedly.

She hugged Ye Fei's waist, lowered her head and rested on Ye Fei's shoulder: "I haven't eaten the food you cooked for a long time."

Eating Ye Fei's dishes will be addictive.

I don't eat it for a long time, and I feel so nervous.

But now Ye Fei is occupied by Zhao Gushen, and it is not as easy as before when she wants to eat it.

"When will you open a restaurant? You don't have to make it yourself, just leave it to the chef. Even if it's not as delicious as you cooked by yourself, it's a little bit of a taste, but it's 80% similar." Li Xiaoyun asked.

"I think so too, and I'm planning recently." Ye Fei said, "You know, my goal has always been to open a restaurant of my own. I designed my own menu and convey my ideas through the cuisine. In the future, I can open the restaurant overseas. For Chinese people overseas and foreigners who eat Zuo Zongtang chicken that we don't have at all, they can eat and accept real Chinese cuisine."

"Okay!" Li Xiaoyun was very confident in Ye Fei.

Even Rowell was going to be Ye Fei's brainless blow.

"Then, now you have a good look at the seasoning." Ye Fei said.

"Wait a minute, I'll record it so that I won't look back and forget it." Li Xiaoyun said.

Ye Fei waited for Li Xiaoyun to turn on the camera of her phone and switched to the video function before she started.

"Seasoning is actually very simple, they are commonly used." Ye Fei said, "Soy sauce, soy sauce, cooking wine, and sugar. Then put the coriander in this sauce to make the sauce have a faint cilantro flavor."

"But the sauce itself has a lot of flavor, so even if there is coriander, it is not obvious. It is considered that the essence of coriander is taken and mixed with the sauce. I have tried it and even those who do not eat coriander can accept it."

"Then take out the coriander. This coriander that has been soft and has changed color will not look good if it is placed on the fish," Ye Fei explained.

"That's all?" Li Xiaoyun asked in surprise.

"Yes." Ye Fei nodded, "Just wait for the fish to steam, pour the sauce on, and then pour hot oil on."

"No hurry now." Ye Fei said, "Let's prepare all the remaining seasonings first."

Originally, Ye Fei was ready to take the food.

In addition, Li Xiaoyun was responsible for the four dishes and was studying and helping, so the speed of serving dishes was even faster.

Ye Fei added peppercorns to the hot oil, and then poured the hot oil with the aroma of peppercorns on the fish.

The moment the hot oil was poured on the fish, it made a sizzling sound, with the aroma of oil and pepper.

"It smells so good." Li Xiaoyun wanted to come over and smell it directly.

Ye Fei made salted egg yolk volcanic ribs and crispy apple chicken.

Crispy Apple Chicken is an improved version of the apple roasted chicken she made when she participated in the cooking competition.

First, fry the chicken in oil, fry the skin crispy, then stuff apples and potatoes, as well as various seasoning spices into the chicken's belly, and then bake in the oven.

In this way, the chicken skin can be treated as thin as a cicada's wing and extremely crisp.

This is an adaptation of the apple roasted chicken that Ye Fei made when he participated in the cooking competition.

It just so happened that Li’s father and mother Li had never eaten it, so they combined the two and made it for them to eat.

In addition, I made the gold medal char siu.

The soup is shrimp and tofu soup.'

Three cold dishes were mixed, combining hot and cold meat and vegetables.

The soup made from tofu is milky white, and the shrimp head is fried to make red shrimp oil, and added to the milky white tofu soup. The milky white is filled with the color of red oil, which looks particularly beautiful.

Tofu absorbs the fishy smell of shrimp and highlights the fresh sweetness of shrimp.

In addition to the sixty-six-year-old vermicelli, Li Xiaoyun also made Mapo tofu, broccoli shrimp tofu steamed eggs, and tin foil beef.

Both of them served their own dishes.

But even if this is not the case, Ye Fei and Li Xiaoyun's cooking can be distinguished at a glance.

After all, Ye Fei is professional, so the production is more refined and neat.

It's like bringing the restaurant dishes to your house.
Chapter completed!