A Different Husband Every Day

Several times, she wanted to open her mouth to ask him why he was so sensitive. When a stranger approached him, it was like a frightened beast, all in a state of high alert and tension.

In the end she endured it. She knew that she had gradually become his exception, and he would not lie to herself. Whether he chose to say it or not, he would definitely remember the past that he didn't want to remember.

She herself has the shadow of avoiding and dare not face, how could she not empathize with him?

"What are you thinking about?" Shaoye Xu asked when Li Weiyin was distracted.

Li Weiyin raised his head, and the corners of his lips rose naturally: "I want to cook a special dish for you."

"Special dishes?" Young Master Xu didn't understand.

"It's a lost dish." Li Weiyin smiled, "I browsed a lot of documents, and finally tried and tried again and again, and I didn't even know if it was the most authentic ancient flavor."

Because there is no textual evidence, she can only restore it through her own multiple proofs and combining the characteristics of the cuisine of the times.

"I look forward to." After Young Master Xu listened, there was a little more starlight in his eyes.

This was the first time Li Weiyin saw starlight in Young Master Xu's eyes. They were clearly a pair of eyes, but when Young Master Xu was there, or when he looked at him, it was as bright as absorbing a whole galaxy.

Young Master Xu was silent from beginning to end. His eyes only had the luster of his pupils, or the luster refracted by light, sunlight and moonlight. This luster was a light without charm, not a light from his heart.

There is still a deep and condensed black color in his eyes, but the scattered rays of light, like meteors passing by the night, are so rare that they can't help but nostalgia.

"I'll make you a flat and dry Jesus." Li Weiyin was instantly energetic.

The light in his eyes ignited the power in her body and made her move her hands impatiently.

Bian Da Ku Su is a long-established "Beijing-Soviet cuisine". It has the same origin as the lion head of Huaiyang cuisine. Now almost no one makes it, and many people have not even heard of it.

Choose three fat and seven lean ribs and chop them to the size of rice grains. For the taste, Li Weiyin basically chooses to chop them by hand. Minced meat is made into small round cakes.

Heat the lard in the pan until it is 80% hot, add the meatloaf, flatten the meatloaf during the frying process, and make it thinner and more evenly fried.

After the color turns yellow, remove it and drain the oil, let it stand for a minute, then put it in the oil pan and flip it quickly.

But most of the fried things will be fried twice, so that it will not affect the color.

For this dish to taste crispy, when the meatloaf is fried to golden brown, you need to let the pot off the fire for three to five minutes, then put it on the stove, and deep-fry for two minutes. The meatloaf will appear perfectly brown, and it will taste like this Will be the most "really".

"Taste it." Li Weiyin picked up a piece and put it in a bowl, cut it apart, added a small piece, and blew it to Shaoye Xu's mouth.

Young Master Xu bit down, and the crackling sound resembled a potato chip here.

This dish is a test of heat, one point is not good enough, and one more point will be bitter.

"Good fragrance!" Young Master Xu, who rarely fluctuates, couldn't help but admire.

"You're eating, it's not finished yet." Li Weiyin handed the bowl and chopsticks to Young Master Xu.

The last step of this dish is to use chicken broth, add soft sugar, soy sauce and Shao wine to thicken, drizzle with lard, and pour it on the meatloaf.