The group pet little koi explodes in variety shows with babies

Chen Rongyue also remembered the incident on the plane. After all, Song Junhao was noisy and rowdy, so he shouldn't attract too much attention.

So what he said now that Xixi likes curry rice and wants to exchange it with her is simply an excuse.

As for Gu Sumu, that's even more impossible, if he gave Song Junhao a look, he would lose.

Li Aotian was extremely disappointed, curled his lips unwillingly, but he didn't notice how dark and penetrating Song Zhiyun's eyes were when he looked at him.

Song Zhiyun pinched her hand, the pain calmed her down a little, "Little fat man, don't you like curry rice very much? It's a rare opportunity for you to make curry rice this time, why do you still push it?"

"Let's not change this. I also like curry rice. Let's make this curry rice well today. When you go back, you can also make curry rice for yourself."

Li Aotian really wanted to turn around and say something like this, dogs wouldn't eat this kind of thing.

But because of the human design, he silently closed his mouth, anyway, he was reluctant and looked ugly.

Song Zhiyun lowered her eyes, making it difficult to see her expression clearly.

But the interaction between her and Song Junhao has always been followed by the Ruan family, so Ruan Xixi is more and more sure that Song Zhiyun should be suspicious of her brother just as they thought.

After this little episode passed, the third chef started his performance.

What he's going to do is Malay Spicy Prawn Noodles.

After the chef worked it out, everyone found that the Malay spicy prawn noodles seemed to be the easiest.

Cook noodles, shrimp, fish balls, bean sprouts, eggs, etc. and put them aside for later use. It is really just cooked, and there is no need for techniques such as frying, frying, and stewing.

Then heat the oil in the pan, add laska sauce after it is hot, this is the first time they have seen this sauce.

The chef said: "laska sauce is a kind of Nyonya cuisine, and it tastes a bit spicy."

After adding the sauce and sautéing until fragrant, add coconut milk and boil, then pour the cooked noodles, shrimp, fish balls, etc. into it.

Stir well to make sure the flavors get in before pouring into a plate.

Finally, it can be served with barbecued pork or other ingredients.

"By the way, one thing is very important. When frying this laska sauce, be careful not to use too much heat, so as not to burn the soup and bring some bitterness. In our country, this sauce is very common, especially with shellfish and the like. Stir-fry. If you add coconut milk later, it will have a different flavor.”

Looking at the freshly baked Malay spicy prawn noodles, some people cast envious eyes on Chen Rongyue and the others.

But Ruan Feiyun always thinks their nasi lemak is the simplest.

Not even stir fry sauce.

The last dish is Laksa Mee Sua.

They can't understand the name alone.

But I also understand that it seems to be a kind of noodle soup.

“Authentic Nyonya laksa is about the umami of coconut milk, the sweetness of fresh shrimp and the spiciness of homemade chili oil.”

"The soup head is made of curry soup mixed with coconut milk. The taste is sweet, salty and spicy. It is the most distinctive feature. The ingredients include fresh clams, fried tofu, fish cakes, shrimps, bean sprouts, etc. The white thick bee hoon is a bowl of laksa with all the flavors and flavors."

The last chef was the most talkative, just listening to his description, everyone's saliva was about to flow out.

At the same time, they listened casually and felt that this one was the most difficult to get.

Because this sauce seems to be very complicated, and there are many ingredients.

After watching the chef's practice, everyone felt so even more.

The chef first needs to cook the prawns, put the live prawns into boiling water and cook them, and pay attention to the heat and not overcook them.

After it comes out, put it in ice water to cool it down, and peel off the shrimp.

At this time, there is no need to pour out the shrimp shells and the water in which they were boiled. Use a hot pan to add a little oil and add ginger slices to sauté until fragrant, then add the shrimp shells to fry the shrimp oil.

Soon there was an aroma of shrimp in the air.

Add the water in which the prawns are boiled, turn to low heat and cook for 20 minutes, then you can start to make the laksa soup base. Take a deep pot, add laksa paste and coconut flour, stir well to dissolve, turn on high heat and boil, add fried tofu and For the fish balls, turn to medium-low heat and simmer slowly, the laksa soup base is ready.

Then process the ingredients, pick and wash the mung bean sprouts, deep-fry the fish cakes and cut them into slices, then prepare a hard-boiled egg cut in half, boil the noodles and put the mung bean sprouts into a bowl together.

Add fish cakes, fish balls, prawns and eggs, and then pour the laksa soup base, and you are done. If you like a bit more spicy, you can also add a little chili seasoning.

The chef's movements are smooth and smooth, but they are dazzled.

Even for many things, such as laksa soup base, most of the seasonings are provided by the chefs and they don't need to do it themselves, but the fried soup base still needs to be made by themselves.

For those who don't cook much, it is indeed another troublesome place.

Sure enough, only steamed rice is the easiest.

Ruan Xixi patted her chest, secretly glad that Ruan Feiyun thought the same as her.

On the contrary, Gu Nanxing always had an interesting smile on his face, as if he didn't think it was so difficult.

He even thought that he wanted to prepare the laksa sauce himself.

After all, the laksa paste and coconut flour given by the chef can be regarded as common products in the market, and you can buy them anywhere.

Made by myself, it is naturally completely different in taste and flavor.

Faced with Gu Nanxing's interest, this chef is also very good as a teacher, and he really taught Gu Nanxing how to make it.

Seeing Gu Nanxing's enthusiastic expression, everyone admired him.

They don't even understand domestic dishes, let alone foreign ones.

At this time, the director also shouted with a loudspeaker if anyone wants to change the dishes. If not, then they can start to study hard with the chef.

Everyone shook their heads, indicating that there is no problem, except Li Aotian who looked depressed.

He has an opinion, but unfortunately no one listens.

The four groups of guests began to learn from the chef one after another, and Song Zhiyun asked him to help with the chicken.

Li Aotian's face was full of disgust, the sticky feeling of the chicken made him feel like a snake-like creature was swimming in his hands.

Even though he was wearing gloves, he could still feel the greasy and slippery feeling, so he just rubbed it a few times and threw the things aside, saying that he could handle potatoes and radishes.

Song Zhiyun also followed him, but when he was scraping the potato skins, she seemed to say, "I'll make curry chicken rice for your lunch later, don't you really like mashed potatoes? I'll put more for you Potatoes, no radishes. I know you don't like radishes."

Li Aotian just doesn't like carrots, he always thinks carrots have an earthy smell.

It's best for Song Zhiyun not to let go, he nodded, he didn't want to say and don't want curry at first, but Song Zhiyun repeatedly mentioned that he likes curry, at this time, if he said he didn't like curry, it would definitely attract suspicion, so he silently swallowed that sentence.

Seeing Li Aotian's nodding, Song Zhiyun's eyes flickered, then she lowered her head and continued to do the work at hand.

Her younger brother just doesn't like potatoes and loves the taste of carrots.

This person—she was definitely not his younger brother.