Cheng Xiaoyu in his previous life was barely considered an unpicky foodie. As long as the gutter oil stir-fry at the roadside stalls tasted good, they could enjoy it. The Michelin three-star restaurant would save money to go to Hong Kong for a while. He also ate all the fly restaurants in the provincial capital with his friends and gave reasonable and pertinent ratings.

He is also a good cook. Sometimes he is cooking at home and entertains himself, but his efficiency is extremely low. Occasionally, his friends come to his house to have a small gathering, and he starts preparing at four o'clock and cooking at 6 o'clock. Generally speaking, the last dish can only be served at 8 o'clock. Often, he is eating alone at this time, and his friends have already been full of wine when he cooks.

The Su family’s villa is not the freshness and freedom of the old Jiangnan gardens, nor the solemnity of European aristocrats. It is a pioneer product of the combination of simple European and modernism. There is no doubt that this style is Zhou Peipei’s hard work.

The first floor of the villa uses a large area of ​​Yashi white marble exterior wall. This rare stone is produced in Greek mines, and the annual mining volume is limited. The second and third floors use a large amount of metal and glass. The shape of the house is roughly swaying I-shaped. The door is on the left side of the I-shaped door. The garage has six parking spaces to the left. The concave in front of the I-shaped figure is a small artificial waterfall. A row of snow-white jade pillars stand between the first and second floors.

The entire noble and elegant building is filled with majestic momentum. In the concave at the other end of the I-character is a swimming pool with Hui characters. The mouth in the middle of the Hui characters is a platform with outdoor wooden boards on it, and a laurel is planted, with a sofa and coffee table. The area of ​​the entire villa is of course more than 1,000 square meters, and the interior is more than 1,000 square meters alone. What’s more luxurious is that the butler, servant and driver do not live here, but live in a European-style villa of about 500 square meters next door.

At this time, Cheng Xiaoyu was sitting in the restaurant with Aunt Zhou watching French chef Jean Vere Frans standing next to a special steak-making cart and talking.

Vere wears a very tall mushroom-shaped chef's hat, which symbolizes the height of craftsmanship at the height of the French chef's hat. Vere's Chinese has a strong French accent, but it is still fluent. Obviously, this is not the first time he has demonstrated his craftsmanship to the nobles of China.

"This is a piece of brisket between the sixth to eighth ribs. This is the best part of a beef. Since it is a piece of Kobe beef, it has been in a constant temperature and humidity cold storage for 28 days before that. These 28 days have made the meat more tight and the taste better. So we just need to take it out of the refrigerator and put it in two or three hours to make it consistent with the room temperature. In order to meet the taste of our Chinese people, this piece of meat has been marinated with my special seasoning." Then Vere picked up the pan and lighted it in a heated pan.

"Often the chefs will tell you to fry steaks on medium heat, turning them every two to four minutes. But I am used to using high heat." When the pot was light smoke, Wei Lei gently put a small piece of butter in. "Butter is more suitable for frying steaks than olive oil. It can make the steak more fragrant and more attractive in color." When the butter is evenly opened, Wei Lei clamped the Kobe beef placed on the tray with a wooden clip, carefully placed it in the pot, and sprinkled some sea salt on the surface of the beef. Cheng Xiaoyu, not far away, could hear a wonderful sizzling sound. When he saw the slightly rising oil flower jumping on the marble-like pink Kobe beef, he couldn't help but swallow his saliva subconsciously.

"We will have a magical Maillard reaction when we wait for the beef to fry the golden crust. Haha, if you don't want to be a chemist doctor, you will definitely not be a good cook." Vere showed his humor as a Frenchman just right.

"Maillard reacts specifically to the steak, protein and sugar interact with each other and produce a meaty aroma." He took a deep breath and became intoxicated.

"I will turn the steak in about 20 seconds to let the aromatic oil penetrate the entire steak from the outside to the inside. So the question is, how mature do you need, beautiful lady?" Wei Lei skillfully flipped the beef repeatedly with wooden clips and did not forget to show off his mouth.

Aunt Zhou obviously is not surprised by such scenes, and she did not arouse much interest in Vere's passionate food performances to return to "seven-year-old maturity."

Vere turned his head and asked, "Then how mature do our cute young master need?"

Cheng Xiaoyu replied, "I want to be familiar with it."

While speaking, Vere kept flipping the beef rhythmically, and he used a metal probe-type thermometer to measure the temperature from time to time. "Generally speaking, it's seven minutes cooked, and it's enough to reach 60 degrees, and it's almost as good as 65 degrees." After that, Vere took the steak into the pot and placed it on a silver plate and covered it with a lid. Then he signaled his assistant to push the car away and then bowed slightly and said, "Beautiful lady and noble young master, please wait for a moment to enjoy the delicious Kobe steak. The steak that just fried is not the best time to taste. Please allow me to retreat temporarily to complete this most perfect gift from heaven."

Zhou Peipei nodded and said, "Then we are waiting here to taste your superb skills." Then the French chef wearing a high hat bowed and launched the restaurant. The subsequent process should be the chef's secret.

Cheng Xiaoyu's meal was an eye-opener. Not to mention Kobe beef, although there was a Manchu and Han chew on the table, there were also a wide range of things. Bird's nest chicken soup, sea cucumber stewed pork tendons, fresh clams and radish soup, crucian carp tongue stewed bear paw, rice crumbs, goose lip, Wensi tofu soup, turtle meat slice soup, first-grade soup rice bowl, hibiscus egg, goose ginger palm soup, steamed sausage, fake spotfish liver all over the whole round table.

Cheng Xiaoyu had never seen such a scene before, so he hurriedly said to Aunt Zhou, "Aunt Zhou, there are too many foods!"

Aunt Zhou picked up a piece of bear paw and put it in Cheng Xiaoyu's bowl and said, "Eat it even though you eat it, this bear paw is a rare thing, and I rarely eat it. Today is your birthday, your first birthday in China, how can Aunt Zhou ruin you? If you don't have a good time, you must let you eat it well. Your father doesn't say it, but he still cares about it. Kobe beef was prepared by his name Qiao San, and he thought you like Western food."

Cheng Xiaoyu was silent and almost couldn't help but shed tears. He thought a lot, the noodles he had given to his mother in his previous life, and the braised pork he had stewed in this life. His eyes were red and he could only lower his head to slim down the rice to cover it up, not wanting to let people see their weakness. Zhou Peipei was so smart that he didn't say anything when he guessed half of his thoughts.

After the meal was over, the housekeeper Qiao Sansong thought to clean up the restaurant, and of course the leftovers were on the servants' table. This was a delicacy for Filipino servants who had never seen the world.

Cheng Xiaoyu and Aunt Zhou left the restaurant and fell a little behind Aunt Zhou. When passing Su Yuxi's piano room, Aunt Zhou turned around and said, "If you want to be angry with your father, you must not practice the piano. The college entrance examination will be held next year. Although it is definitely okay for you to go to college, you have to practice the piano if you want to enter the opera. If you want to study in the piano department or composition department, it is all under the management of Professor Li Yunling. Professor Li is famous for being unconventional and difficult to talk about. You said last time that you should take your studies seriously, and it depends on your performance. You don't have to worry about your cultural scores, it almost doesn't matter, but you have to work harder in the art exam."

Cheng Xiaoyu looked at Su Yuxi's transparent glass piano room, and there was a white Stanway concert grand piano inside. The Stanway piano was valuable, and the white ones were even rare. The crystal-like Heliconia imitation crystal petals of the piano were hung on the elegant silver branches, like floating light. From a distance, the piano body reflected a rainbow-colored light, as if warning people not to get close.

Cheng Xiaoyu felt a little palpitation when he thought of his sister who was as unattainable as Mount Everest. Su Yuxi's cold personality was almost the same as Su Changhe. She was serious, cold and proud. She was polite and polite to everyone on the surface, but in fact she kept an insurmountable distance from everyone. Suddenly, Cheng Xiaoyu missed the second-hand Yamaha U5 thrown in San Francisco. It was the birthday gift given to him by his mother Cheng Qiuci when she was eight years old. The old piano accompanied him through a long youth. He was familiar with every slack key and every shallow scratch.

Aunt Zhou seemed to understand Cheng Xiaoyu's complicated gaze and said with a smile, "If you want to practice the piano, go in and practice. I will talk to Xixi tonight. Anyway, she still has to go to the company to practice singing and dancing after school, and she doesn't have much time to practice the piano."

Cheng Xiaoyu thought for a moment, and felt a little unwilling to face Su Yuxi's cold gaze. He hated his embarrassment of living under someone else's roof and said, "Aunt Zhou, don't bother me! I am also an Aegean. People like us who study music often don't like others to touch their pianos. It doesn't matter occasionally, and they will definitely not be able to bear it when they touch them frequently. So don't ask Xiaoxi. Our school has a piano room, so I'll rent one and practice it first."

Aunt Zhou pondered, "Your dad is not allowed to board at school, don't mention you practicing piano at school. I will change the billiard room near the garage to a piano room! It's just that Xixi's piano room is spacious and transparent, don't mind!" Cheng Xiaoyu was a little confused, subconsciously longing, but he also felt that the cost seemed a bit high, which was not in line with his penis thinking.

Aunt Zhou patted his shoulder without waiting for his answer and said, "It's settled! Anyway, that billiard room has never worked. You can design your piano room by yourself. I will tell Qiao San that he wants to empty the billiard room first."

Cheng Xiaoyu was a little uncomfortable with Aunt Zhou's recklessness and Fengxing hurriedly said, "Aunt Zhou, don't worry first, let me think about it."
Chapter completed!