Marry first, love later: wife, don't divorce

Lei Zhensheng helped her find the culinary art school. She just went to report. This culinary art school is very large and is said to be the most famous in Taiwan. There are also many kinds of cooking classes, and what she wants to learn is Korean food and Chinese food.

After choosing two classes, the principal said it would take at least half a year, but she said it didn't matter, more than half a year would be more than half a year, why is there a place to spend time every day, it's better than staying in that cage.

At the beginning, Yuxin wondered how many people could there be in the cooking class?But when she really went to the classroom to prepare for class, she realized that there are actually many people who learn cooking, and there are old, middle-aged and young people, so it can be seen that cooking is really a popular art.

She is 30 years old, and she is not too young. When she walked in, she looked around, and then chose to sit next to a woman in her 40s, because she thought that this woman should not be Taiwanese, and she was most afraid of talking to Taiwanese. Talked, because I really can't understand Hokkien.

This woman is indeed not from Taiwan. She is from Hunan. She just married and came to Taiwan. She doesn’t have to go to work and looks boring, so she comes to a cooking class to learn cooking skills. In fact, it can be regarded as a way to pass the time.

The one who taught them was a man under the age of 40, wearing a suit and a white chef hat, giving people a nondescript feeling.

The teacher was very humorous, so he introduced himself first, saying that his name was Li Weisheng, and his ancestral home was from Shandong, so he was tall, like all northerners, and he was also considered handsome.

It is rare to see such a handsome chef, Lin Yuxin thought silently in her heart at the time, because in her brain thinking, chefs are generally fat-headed and big-eared.

It is a cultural class, Li Weisheng told everyone about the origin of cooking, the root of food culture, the importance and necessity of cooking in the kitchen and life.

Yuxin used to like to take notes when she was studying, but now she comes to the cooking class, she still has this good learning method, so when Li Weisheng talks about these things, she ticks off or writes in the book what she thinks is the key point. down.

The woman next to her is Li Qinghe, who is 42 years old this year. She also studies very seriously. Of course, the young boys next to her are even more serious. After all, they have to learn this art to find a job.

In one afternoon, there was only one class, and then Li Weisheng asked everyone to communicate with each other, talking about some of their usual views on food preparation, some dishes they had eaten, what ingredients were in them, what their taste was, and so on.

Yuxin started talking with Li Qinghe. In fact, Li Qinghe's cooking skills are not bad, she just doesn't know how to cook Taiwanese dishes. She said to Yuxin sullenly, "Isn't it just a Taiwanese stewed pork? Actually, I'm not absolutely good at all." Eat it, but the old ghost in my family insisted on eating this dish and forced me to learn it. I think Chaozhou stewed vegetables are delicious."

Yu Xin couldn't help laughing, and was about to answer the conversation when Li Weisheng came over. He was even more handsome after taking off the chef's mask. He smiled and took Li Qinghe's words and said: "Actually, Chaozhou braised vegetables and Taiwanese braised pork As for which one is better, it depends on everyone's taste, but Chaozhou casserole porridge is really good."

"I don't think it's delicious," Yu Xin shook her head and said, "I still think Korean barbecue is delicious, especially grilled pork belly. It's delicious. In fact, as long as it's meat, grilled meat is better than other meat It’s much more delicious to make it in the same way.”