After the divorce, he took care of his child and sold fried rice; his ex-wife was filled with regret

"Aunt Liu, keep an eye on her. If she really won't eat those, go to the kitchen and make her some noodles."

Su Qing picked up a black cashmere coat from the coat rack, put it on, and walked out of the villa without looking back, wearing high heels.

Outside, the driver's Mercedes-Benz van had already started.

Su Qing opened the car door and sat in the back seat: "Back to the company, drive fast."

The car drove into the night and quickly disappeared on the asphalt road in the villa area.

Inside the villa.

Liu Ma watched Su Qing's departing figure, then glanced at Tuan Tuan, who was still sobbing in the restaurant, and sighed helplessly.

She worked as a nanny at this company for three years, during which time she became accustomed to the female CEO's decisive and efficient style.

She walked into the restaurant and reached out to hug Tuan Tuan.

"Little lady, Mommy has to go to work. Don't cry, Grandma will go to the kitchen and cook you some noodles, okay?"

Tuantuan hugged the strawberry bear tightly and burst into tears.

"No! I want my dad! I want my dad!"

The little girl cried her heart out. She didn't understand what a company listing was, nor did she understand what pledging original shares was.

All she knew was that although the big house was warm, there was no one to play with her building blocks, no one to tell her bedtime stories, and no hot soup noodles with the aroma of scallions.

No matter how Liu Ma tried to coax him, she couldn't calm him down and was extremely anxious.

……

The next morning.

The sky over Jiangcheng remained overcast, showing no sign of clearing up.

The cold wind blew against the glass window, making a faint whistling sound.

Lin Fan woke up in a large penthouse in Jinmao Mansion.

The room was very quiet.

The space felt a bit empty today without the little girl's voice.

Lin Fan didn't stay in bed any longer. After washing up, he changed into his black casual jacket, grabbed his car keys, and headed out.

At 8:00 AM sharp, the car was parked in the marked parking space outside Jin Street.

Lin Fan got out of the car, walked to the store entrance, took out his key, and pulled the latch.

Pushing open the glass door, the air inside the store carried the chill of a room that had been closed all night.

There was a noise coming from the wooden crate in the corner. Shrimp Dumpling poked out its little orange head, meowed at Lin Fan, and ran over on its short legs to rub against his trouser leg.

Lin Fan squatted down and stroked the cat's back a couple of times.

He stood up, walked to the water dispenser, changed the water in the shrimp dumpling's dish to clean warm water, and poured in a handful of homemade dried cat food.

The little orange cat immediately lowered its head and began to chew, making crunching noises.

Lin Fan took off his jacket and hung it behind the bar counter before walking into the open kitchen.

He pulled the frosted glass door shut and locked it.

Close your eyes, let your consciousness sink, and enter the system farm directly.

The air on the farm was as pure as ever.

Lin Fan walked to the rough wooden drying rack next to the Tiangongfang workshop.

With a time flow rate thirty times faster, the black mountain pork sausages that were hung up yesterday have already undergone perfect air drying and fermentation.

The sausage casing clung tightly to the diced meat, its surface revealing a deep, dark red color.

Because the lean-to-fat ratio is precisely controlled, the fatty parts inside are completely translucent, oozing fine oil droplets in the breeze.

A rich aroma, a blend of strong liquor and fermented meat fat, filled the air.

Lin Fan took down two strings of dried sausages and exited the system space.

In a real kitchen.

Two heavy strings of sausages appeared on the cutting board.

Lin Fan turned on the tap and used warm water to wash away the dust on the surface of the sausage.

He took a dry cloth and wiped the moisture off the sausage. Looking at the red and white sausage with a dark red tinge, he pondered how to cook it.

There are many ways to eat this dried sausage.

The simplest way is to slice it thinly and steam it directly in a pot, so you can enjoy the original flavor of the wine and the aroma of the meat.

If you stir-fry some chopped garlic shoots or snow peas, the fat from the sausage will melt under high heat and cling tightly to the crisp greens, making it an excellent dish to eat with rice.

There aren't many home-style stir-fries available at the restaurant now.

Besides scrambled eggs with tomatoes, there was only one limited-edition braised sea cucumber with scallions left, which was indeed missing a hearty stir-fry dish that would make you want to eat more rice.

Lin Fan made up his mind.

He closed his eyes, connected his consciousness to the system farm, and extracted a handful of freshly grown garlic scapes from the spirit field.

Since the last upgrade of the farm's ecological closed loop and the unlocking of home-style recipes, the system has been replenishing the seeds of various common vegetables in a corner of the spirit field.

Over the past two weeks, the vegetables have been ripening one crop after another.

Lin Fan no longer needs to get up early to go to the vegetable market to buy supplies. Onions, ginger, garlic, chili peppers, and seasonal vegetables can be picked up from the farm as needed, which not only saves time but also ensures that the quality is unavailable elsewhere.

After exiting the system, a bunch of vibrant green garlic scapes appeared next to the cutting board. Each scape was plump and exuded a lively, crisp texture.

Lin Fan picked up the kitchen knife.

First, cut the sausage into thin, evenly sliced ​​diagonal pieces.

As the blade cuts down, you can clearly feel the firm resistance as the meat tightens. The cut surface is a mix of red and white, with the fat translucent and the lean meat firm.

Next, he washed the garlic shoots, removed the ends, and cut them into 1-inch sections.

No extra oil is needed to make this dish.

Lin Fan directly put the sliced ​​sausage into the slightly heated dry pot and stir-fried it over medium-low heat.

As the temperature continues to rise, the fat of the black mountain pig inside the sausage begins to become translucent.

"Sizzle—"

The oil was gradually forced out by the high temperature, forming a clear, glossy layer at the bottom of the pot. The rich, savory aroma of fermented baijiu instantly rose with the steam, forcefully filling the nostrils.

Once the edges of the sausage curled up slightly and enough oil seeped out, Lin Fan grabbed the chopped garlic shoots and poured them directly into the pot.

The heat was increased instantly.

The wok flew up and down in Lin Fan's hands. The bright green garlic shoots tumbled in the boiling lard, quickly coating their surface with a glossy sheen.

The unique spiciness of garlic shoots is brought out by the hot oil, blending perfectly with the rich aroma of Chinese sausage.

Lin Fan didn't add any extra seasonings. The sausage itself is salty and savory, so he only needed to add two drops of the system-brewed soy sauce to enhance the flavor and stir-fry for about ten seconds.

Garlic scapes must be kept crisp; if they become soft, they lose their essence.

"Out of the pot."

With a flick of his wrist, Lin Fan steadily placed the stir-fried dish into a white porcelain plate.

The red and white sausages, paired with vibrant green garlic shoots, are glistening with oil and steaming hot.

In my mind, a crisp electronic voice rang out precisely on time.

[Ding! The "Perfect Garlic Sprout Stir-fried with Chinese Sausage" has been rated as "Exquisite".]

[Ingredient Rating: Top Quality]

[Special effects: Warms the middle jiao and dispels cold, regulates qi and relieves chest tightness. Effectively alleviates loss of appetite caused by spleen and stomach deficiency and cold.]

[System-mandated suggested retail price: 388 yuan per serving.]

388.

Lin Fan looked at the pricing on the panel and wasn't surprised.

Black mountain pig sausage fermented with pure grain liquor, paired with top-quality garlic shoots from the sacred fields, plus special effects of stimulating appetite and dispelling cold.

In this freezing early winter, it's absolutely a perfect accompaniment to meals.

At that moment, the half-closed glass door was pushed open.

Accompanied by a chilly early winter wind, Su Xiaoxiao walked in carrying a canvas bag.

"Good morning, Brother Lin." Su Xiaoxiao rubbed her hands, which were red from the cold, and closed the door tightly behind her to block out the cold air.

She had just walked to the bar and put her bag down when she couldn't help but twitch her nose twice.