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

Shrimp Dumpling lay motionless on Tuan Tuan's lap, its eyes half-closed in comfort, making gurgling sounds in its throat.

Lin Fan turned to Su Xiaoxiao, who was wiping dishes by the sink: "Xiaoxiao, keep an eye on things at the front desk. Make sure the main door is locked. If anyone knocks, don't answer. We won't accept orders until the afternoon shipping time."

"Don't worry, Brother Lin, you can focus on organizing the goods. I'll take care of things ahead of you." Su Xiaoxiao neatly stacked the clean white porcelain bowls into the sterilizer and readily agreed.

Lin Fan nodded, said no more, and walked to the deepest corner of the hall.

He pushed open the warehouse door, went inside, and locked the door from the inside.

The dimly lit, enclosed room contained only a few rows of empty shelves. Lin Fan stood in the center, a thought flickering in his mind.

The surrounding light suddenly brightened, and the fresh, moist scent of earth mixed with the fragrance of crops wafted over.

The scenery before him changed, and he landed steadily on the flat ground of Lingtian Farm.

Time flows quietly at fifty times the normal speed on the farm.

Looking out, the red spiritual land in the distance is full of vitality.

The golden wheat fields rippled gently, the Chinese cabbages and purple bamboo shoots in the vegetable area grew exceptionally robust, and the branches of the snow-white apple trees on the slopes of the primary orchard were laden with white and pink fruits.

There was no noise in the air, only the soft sound of the spring water flowing slowly.

Lin Fan did not go to the orchard, but went straight across the field ridges and walked to the Tiangongfang workshop on the side of the farm.

Pushing open the wooden door, the spacious workshop is filled with the previously upgraded fully automatic bluestone millstones.

The millstone is entirely bluish-black, with clean grooves on it. Next to the millstone are an automatic cleaning tank and a diversion pipe. Previously, it was used to completely solve the hard work of grinding soybeans and filtering residue.

Lin Fan stopped and brought up the system interface in his mind.

A semi-transparent blue control panel appeared before him, clearly displaying his current asset data.

Current total points: 86500.

During this period, the store's revenue continued to rise, and with the completion of several milestones, the accumulated points have reached a considerable amount.

Lin Fan swiped his finger across the screen and directly opened the "Workshop Building Upgrade" section in the system shop.

The online store listings neatly displayed blueprints for various advanced processing equipment. Lin Fan scanned the list line by line, finally settling on a blueprint that emitted a pale purple glow.

[Tiangongfang Kitchen Integrated Cutting and Preparation Upgrade Blueprints]

[Redemption requirement: 40000 points.]

[Note: The worktable at Tiangongfang has been completely redesigned, incorporating a fully automatic, non-destructive cutting and mixing machine and a traditional constant-temperature kneading drum. It can perfectly simulate the knife skills and hand-kneading techniques of top-tier masters in a short time, achieving precise cutting of meat, shredding and chopping of vegetables, and high-speed proofing and kneading of dough, with no loss of juices throughout the process, perfectly locking in the original nutrients and flavor of the ingredients.]

Lin Fan carefully read through the instructions.

It allows for seamless cutting and kneading at a constant temperature, while also preserving the juices and flavor of the ingredients. This perfectly addresses his most pressing need.

Without the slightest hesitation, Lin Fan raised his hand and clicked the redemption button.

[Ding! 40000 points deducted. The upgrade blueprint for the integrated food preparation and cutting system in Tiangongfang kitchen has been successfully redeemed.]

Should Tiangongfang be upgraded and renovated immediately?

"Upgrade confirmed," Lin Fan silently repeated to himself.

As soon as he finished speaking, the blueprint in his hand transformed into a dazzling purple light and instantly flew towards the large, previously empty bluestone workbench in the center of the Heavenly Craft Workshop.

A soft humming sound, like stones and wood clashing, echoed through the workshop.

The originally simple and clumsy long stone platform began to rapidly reassemble and deform.

A few seconds later, the light faded.

What appeared before Lin Fan was a complete set of naturally formed, ancient-style processing equipment.

On the left is a cutting and preparation device made of agarwood and black iron.

It has multiple feeding ports of various sizes at the top, and dozens of invisible air blades as thin as cicada wings are arranged inside. It is equipped with a precise scale adjustment valve on the side, which can be set to the coarseness of shredding, slicing, dicing or mincing meat.

On the right is a large bluestone kneading vat with a diameter of about one and a half meters.

The inside of the tank is as smooth as a mirror, with two biomimetic wooden stirring arms standing in the center. A faint, warm aura wafts from the outer side of the tank, indicating that it has a built-in constant temperature fermentation function.

Reading the description isn't enough; you have to try it out yourself to know how good it actually is.

Lin Fan turned around and walked to the cold storage area of ​​Tiangongfang, where he took out a whole piece of freshly slaughtered and cut-up black mountain pig foreleg.

This piece of meat weighs over 30 pounds, with a fat-to-lean ratio of 3:7, firm texture, and naturally elastic skin.

If it were done by hand, just removing the skin, tendons, and chunks from this 30-plus pounds of meat, and then finely chopping it into minced meat for sauce or filling with two knives, would take him at least half an hour of physical exertion.

Lin Fan pushed the entire piece of foreleg meat directly into the feed chute of the cutting machine, and then moved the pointer on the control valve on the side to select the "fine meat cubes" specification.

Then, he pressed the start button.

"Buzz—"

The machine emitted a very low, rumbling vibration.

The internal air blades rotated at high speed, yet there was absolutely no ear-piercing tearing sound of metal cutting through flesh.

Less than twenty seconds later, a large bowl of processed diced meat slid out of the discharge port below.

Lin Fan stepped forward, grabbed a handful of diced meat, and examined it carefully in his palm.

Each diced meat is a neat three-millimeter cube with a smooth, flat cut surface.

What surprised him even more was that the muscle fibers inside the meat chunks showed no signs of being mechanically crushed or broken, and the bright red juices were firmly locked inside the meat chunks. There wasn't even a drop of blood seeping out from the bottom of the bowl.

This is what is known as "non-destructive cutting".

When minced meat processed by this machine is stir-fried or wrapped in dough, the meat juices are fully released when heated, resulting in a texture that is indistinguishable from hand-cut meat, and even surpasses that of human hands in terms of uniformity.

After testing the meat slicer, Lin Fan patted the bits of meat off his hands and then turned to look at the bluestone kneading vat on his right.

He walked to the dry grain area, took out a 50-pound bag of high-gluten wheat flour, and poured it all into a deep stone vat.

Then, he drew clear, sweet well water from the Lingquan Well and slowly poured it into the vat along the edge, following the standard ratio of flour to water.

After setting the kneading program and constant temperature fermentation, Lin Fan pressed the start button.

The two wooden stirring arms in the center of the bluestone vat began to rotate slowly but powerfully.

Unlike the monotonous mechanical rotation of ordinary dough mixers, the movements of these two wooden arms completely simulate the pushing, pulling, kneading, slapping, and pressing motions of a master pastry chef's hands.

The flour and the spring water quickly clumped together inside the vat.

The warm air emanating from the stone wall remained constant, and the dough, repeatedly kneaded and folded by the wooden arm, quickly transformed from rough to smooth and delicate.