Datang: My father is the head bodyguard

Yuchi Baoqi woke up feeling refreshed. Li Lizhi went to bed early yesterday and did not compete with him. Her waist is no longer sore and her legs are no longer shaky.

As soon as he got downstairs, Yuchi Baoqi saw Li Shimin and Li Siwen still playing with the five or six punches and pointing.

"Yes, yes, this should be the gas spring!"

Yuchi Baoqi took the five or six punch parts away from the two of them, assembled them casually and put them into the crate: "I've been playing for a night, that's enough. I'll have breakfast soon and set off from Wu County to take a boat to Qizhou. "

Li Shimin and Li Siwen watched their beloved firearms being taken away by Yuchi Baoqi, and they felt as if their energy had been drained away from them.

Yuchi Baoqi made a serious face: "When the full set of equipment is ready, someone will teach you how to use it. That's it for now."

"What about the management?"

The steward outside opened the door and came in: "Master, here you are."

Yuchi Baoqi knocked on the table: "Look, my steward has been tormented by you all night, and he only stood guard. Make arrangements to load the firearms into the truck and transport them away together."

The steward saluted and quickly called the clerk to start moving the boxes, and some luggage was also ready to be loaded into the car.

When the female relatives went downstairs, they saw Li Shimin and Li Siwen in a state of disbelief, with black circles under their eyes.

Empress Changsun pointed at Li Shimin with a questioning look: "What did your father do last night?"

Li Shimin saw the jest in Yuchi Baoqi's eyes and knew that this boy had nothing to hold back. He quickly pulled Li Siwen over and said, "I and Maogong's son were playing with the firearms that Xiaobao gave us last night in the lobby of this restaurant."

Yuchi Baoqi saw that Li Shimin was very fast, so he let it go if he didn't find a chance to trick him: "Let's make arrangements to have breakfast. We have to rush to Wu County today. Let's rest on the boat."

Li Lizhi stretched over and hung on Yuchi Baoqi: "Husband, I want to eat hibiscus and shredded chicken porridge~"

Yuchi Baoqi scratched his head and said, "Just eat it and let the chef do it."

Li Lizhi acted coquettishly: "No, I want to eat what my husband cooks!"

Yuchi Baoqi thought that she hadn't cooked for a long time, so she wanted to cook a meal: "Mom, what do you eat, Queen Mother?"

Li Shimin slapped the table: "What are you talking about? Why don't you ask your father? I want crab noodle dumplings, fried eel shreds, braised pork noodles, and some shredded ginger!"

Yuchi Baoqi's expression looked like he had eaten a dead fly: "Tsk, tsk, tsk, tsk, did I ask you?"

Li Siwen saw that it was not good for him to stay here any longer, and he had to prepare for his escort work back in Wu County, so he left quickly.

Empress Changsun really loved Li Shimin. Seeing that Yuchi Baoqi was unwilling to make such troublesome food for Li Shimin, she ordered the same dishes as Li Shimin.

Yuchi Baoqi was helpless. Fortunately, his mother didn't do anything wrong. She just said that she didn't want to eat and wanted to go to a distant relative. She didn't expect to leave in such a hurry and hadn't even gone to see her yet.

Yuchi Baoqi arranged for the steward to go with him, and he went to the kitchen to work and eat.

Yuchi Baoqi looked at the clean and tidy kitchen and the cooks on standby, and felt a lot better at once. The head chef came over with an apron and put it on for Yuchi Baoqi.

Yuchi Baoqi rolled up his sleeves: "Chicken breasts are cooked in soup, and the chicken breasts are boiled in the soup. The chicken breasts have been marinated in green onion and ginger water in advance, and some salt is added to make the base."

"Divide three people into disassembling the crab meat. The crabs are small at this time, so dismantle a few more and save the extra for extra meals."

"Is there any ready-made braised meat? OK, then use ready-made ones."

Yuchi Baoqi picked up the bamboo slices, peeled them again with a knife, and rubbed the rough edges on the chopping board: "Do you have any fresh eels? Bring the basin over and I'll get it."

Yuchi Baoqi first poured out the water in the basin, then dusted the eel with flour and salt and began to rub it until the entire basin of eel was covered in various sticky substances, then rinsed away the mucus.

Yuchi Baoqi quickly fixed the cleaned eels on the chopping board, cut the eels open with bamboo slices, removed the bones and heads and set them aside. His movements were smooth and smooth. After a while, there was a mountain of eels piled up on the chopping board. Fillets of fish.

Yuchi Baoqi saw that it was almost done, so he cut off the thickest part of these eel fillets with bamboo slices, and then thinly sliced ​​eel shreds of uniform thickness.

The head chef looked on and wanted to learn something, and asked Yuchi Baoqi: "Master, don't you wash this eel? Will the blood be fishy?"

Yuchi Baoqi's hands continued to speed up: "The umami flavor of the eel is all in the blood. After washing, the smell is gone. Moreover, the washed eel segments become soft and weak after absorbing water, and they do not taste crispy."

"It's also because the eel segments absorb water. In our next step, the eel cannot touch the water. We use onion and ginger cooking wine directly for pickling."

Looking at it, the head chef really felt that the fried eel he had made before was just rubbish, and the young master must have made something good!

Yuchi Baoqi cut the onion and ginger into the required amount, put them into the cooking wine and kneaded them vigorously so that the flavor inside could enter the cooking wine, and then poured the kneaded ingredients and cooking wine into the eel segments.

"How is the porridge cooking? Tear the chicken breasts into thin shreds, stir well, and pour in cold water? You are a cook and you are afraid of burning it?"

Yuchi Baoqi took the chicken breast from the hands of the cooks and began to tear it up. He put the torn chicken breast in a small bowl: "Once the chicken breast is cooked and then cooled, it is no different from chewing wood chips. You have to take advantage of it." hot!"

"Porridge for two, with four chicken breasts."

Yuchi Baoqi tore off a strip and gave the rest to another cook who was not afraid of burning. The one who was afraid of burning was also a cutter, so the head chef didn't give him any trouble.

Yuchi Baoqi cracked eight eggs into a bowl, removed the yolks, and added some vinegar and salt to remove the smell and bottom.

"The edamame, green onions, and bamboo shoots are ready. I can use them at any time."

After finishing speaking, Yuchi Baoqi lit the stove, and the head chef was helping to turn on the bellows to increase the firepower.

Yuchi Baoqi heated up the pot, then poured some oil into the pot to moisten it, poured out the oil again, and put some cold oil into the pot.

A bowl of previously prepared egg whites was poured directly into the pot, and Yuchi Baoqi stir-fried over high heat until the egg whites were fried into thumb-sized pieces.

When the heat is almost done, add green beans and bamboo shoots and stir-fry together. Finally, add a spoonful of salt and tail oil and take it out of the pan.

The head chef is eager to learn: "Can the green beans and bamboo shoots be fully cooked in such a short time?"

Yuchi Baoqi closed the fried egg white with a lid: "It won't be cooked yet, as long as it tastes good, it will be cooked in porridge later, and it will be cooked by then."

Three people in the crab removal team removed about [-] crabs. The crabs that had just begun to spring were all small, and they took a lot of effort to remove only a little bit of crab roe.

Yuchi Baoqi came over and took a look: "It's almost enough for sixteen. You have more than enough here."