Start with delicious food

After asking Tobiichi Origami and Toka to take the Yamai sisters to visit the villa and choose their own room.

Qin Hao came to the kitchen to prepare delicious food.

But for some reason, Qin Hao always felt that handing the pure Yawu sisters to Tobiichi Origami might lead them astray by Origami.

"Probably not, it's just choosing a room and visiting the villa. And Shixiang is following. Well, there shouldn't be any problem." Qin Hao said to himself.

……

After confirming that Tobiichi Origami was really simply taking the Yamai sisters to visit the villa with the domineering probe of knowledge.

Qin Hao calmed down, relieved his domineering arrogance, and began to take out the ingredients that needed to be used from the King's Treasure.

The first is soybean flour bread.

Although Qin Hao feels that this kind of bread tastes only average, since Shixiang likes to eat it, Qin Hao also specially learned how to make soybean flour bread in the major bakeries in Tiangong City.

It just so happened that Qin Hao also had some ingredients that were very suitable for making soybean flour bread.Soy Wheat and Honey Yeast.

Qin Hao took out soybeans and wheat and ground them into flour, and then divided the flour into two.

Add powdered molasses yeast and a good amount of warm milk to one of the flours.

After using chopsticks to quickly stir the flour clockwise into batter, Qin Hao cracked a tiger egg into the batter.Then add the remaining half of the flour.

By the way, Qin Hao also sprinkled a small amount of salt into the basin.After all, if you want sweetness, put some salt.

After adding the salt, continue to stir the dough quickly in one direction.

With Qin Hao's continuous stirring, the sticky dough gradually became smooth.The film can also be pulled out by pulling it by hand.

Then Qin Hao sealed the kneaded dough.

Fermentation starts under the combined action of temperature, time and honey yeast.

In no time, the dough doubled in size.

Qin Hao quickly pressed the dough to expel the excess gas inside the dough.

The dough is then kneaded into the shape of a loaf and sent to the oven for a second fermentation.

After the second fermentation, the size of these bread germs more than doubled.

Then brush a thin layer of egg liquid on the surface of the bread embryo, and sprinkle a large amount of soybean powder consisting of soybean flour, glutinous rice flour, white sesame powder, white sesame and powdered sugar.

Finally put it in the preheated oven at 180 degrees for twelve minutes.

Qin Hao was not idle while the soybean flour bread was baking.Instead, start preparing hot pot side dishes.

Qin Hao took out dried squid in high soup, kelp in hot pot, shrimp in clear soup, delicious crab and other seafood ingredients.

Then put these ingredients into the mandarin duck hot pot one by one for cooking.

At the same time, Qin Hao took out the fat extracted from the gem meat.After mixing with Morse oil.

Qin Hao heated up the oil pan, and at the same time added a large amount of various chilies and peppercorns.

In a blink of an eye, the rich and spicy taste spread quickly.

Prepare the bottom of the pot for shabu-shabu.Qin Hao began to chop the ingredients.

First of all, gem meat slices are naturally indispensable.

Next came the puffer whale. Qin Hao used Su Sheng's kitchen knife to directly take out the poison sac of the puffer whale from its abdomen.

Then cut the knife along the fish bone to remove the fish bone perfectly.

There was no shreds of meat on the fish bones removed by Qin Hao.

Qin Hao wrapped these fish together with the tail and fins of the puffer whale and threw them into the seafood soup pot.

Those puffer fish and whale meat were cut into thin slices by Qin Hao, which can be directly used for shabu-shabu.

Then came the bean curd skin, Qin Hao released a soy milk that had been acupunctured from Wang Zhibao.