He unexpectedly becomes a father at the start of his life, and the mother of his child is a national

Chen Hao spread black truffle sauce evenly on a slice of toast, then placed the rested Wagyu beef slices on top, the slices still warm to the touch.

Next, carefully place the scrambled eggs on top of the beef.

He spread avocado puree on another slice of toast—the avocado had just been mashed with a fork and seasoned with salt and black pepper.

After spreading the avocado puree, top with the mixed crab salad.

Chen Hao put the two slices of toast together and cut them diagonally into two triangles with a bread knife.

The cross-section is beautiful: tender pink beef, pale yellow scrambled eggs, white crab meat, and green avocado puree, with distinct layers.

He placed the sandwich on a white porcelain plate, added blanched asparagus and halved cherry tomatoes to the side, and garnished it with two mint leaves and pansy petals.

[Ding! Assembled a Wagyu beef sandwich, cooking experience points +200]

Chen Hao was very satisfied with the first main course.

Next, we'll make the dessert.

Tiramisu is actually best made the night before so that the flavors can fully meld, but making it fresh this morning will do.

Chen Hao took out mascarpone cheese from the refrigerator, and then found ladyfingers, espresso powder, and cocoa powder.

He worked quickly, boiled water, made a cup of espresso, and after the coffee cooled down a little, added some rum.

Dip the ladyfingers quickly in the coffee liqueur—don't soak them for too long, or they'll fall apart.

Place the soaked biscuits at the bottom of the glass.

Then he processed the cheese mixture: after the mascarpone cheese had softened at room temperature, he added a small amount of sugar and beat it with an electric mixer until smooth.

Whip the heavy cream in another bowl until it forms soft peaks but is still pourable.

Mix the two together until smooth, and you have the cheese mixture for tiramisu.

A layer of biscuits, a layer of cheese paste, another layer of biscuits, and another layer of cheese paste.

Finally, sprinkle a thick layer of cocoa powder on top and sift it evenly.

After making two cups, put them in the refrigerator to chill. Although the chilling time is short, it's better than nothing.

[Ding! Made tiramisu, cooking experience points +180]

Keep the drinks simple.

Chen Hao found a few oranges, cut them in half, and used a manual juicer to extract fresh orange juice.

The orange-yellow juice flowed into the glass jar, looking very refreshing.

Then he brought out the complete set of pour-over coffee equipment: a hand grinder, a filter cup, filter paper, and a pour-over kettle.

The coffee beans are Yirgacheffe, with distinct citrus and jasmine aromas.

He skillfully grinded the coffee beans, warmed the cup, bloomed the coffee, and poured water. The water flow was steady and even. The coffee grounds slowly expanded and then fell back in the filter cup, and the dark brown coffee liquid dripped into the sharing pot one drop at a time.

[Ding! Beverage preparation completed. Cooking experience points +60]

Make Sisi's portion last.

Children have weak digestive systems and cannot eat raw food. In addition, breakfast should be nutritious and easy to digest.

Chen Hao first made steamed shrimp and egg.

He took out a few dried Hokkaido scallops, soaked them in warm water, and then put them in a small pot with water to slowly simmer into a broth.

While waiting for the soup to cook, he chopped the shrimp, but not too finely, leaving a little texture.

Blanch the peas and set aside.

Beat the eggs and add them to the strained and cooled broth—the ratio of egg liquid to broth is approximately 1:1.5.

Stir gently and sift twice to ensure the egg mixture is smooth and free of bubbles.

Then add the chopped shrimp and peas, cover with plastic wrap, and poke a few small holes with a toothpick.

Once the water boils, place the steamer in a pot and steam over medium-low heat for eight minutes. Turn off the heat and let it sit for another two minutes.

While the eggs were steaming, he didn't stop working; he started cooking porridge.

Soak the rice for half an hour beforehand, then put it in a clay pot, add enough water, bring it to a boil over high heat, then reduce to low heat and simmer slowly.

Mince the chicken breast and mix it with a little cooking wine, white pepper powder, and starch.

Slice the mushrooms.

Once the rice grains have opened up and the porridge has thickened, add the minced chicken and sliced ​​mushrooms, cook for another ten minutes, and finally season with salt, then sprinkle with chopped green onions and golden-fried garlic.

[Ding! Prepared a nutritious breakfast for children, cooking experience points +150]

Just as Chen Hao took the steamed egg out of the pot, tore off the plastic wrap, and drizzled a little soy sauce and sesame oil on the smooth, mirror-like surface of the egg custard, he heard the sound of footsteps pattering behind him.

"Dad, what are you making? It smells so good!"

Sisi rubbed her eyes and walked into the kitchen, still wearing her Peppa Pig pajamas. Her hair was a little messy from sleeping, with a small tuft sticking up.

She stood on tiptoe, her little hands gripping the edge of the central island counter, trying to see what was on it, but she was too small and could only show half her head and a pair of round eyes.

Chen Hao turned around, smiled, picked her up, and sat her on the edge of the central island—of course, on the side furthest from the fire and the knife.

"Dad made a lot of delicious food today."

Look, this is a Wagyu beef sandwich, this is tiramisu, this is your steamed egg with shrimp, and this is chicken and mushroom congee.

Each time he pointed to something, Sisi's eyes lit up a little more, and her little mouth opened slightly, looking like a greedy cat.

"Wow! So much delicious food!" the little guy exclaimed excitedly, but quickly frowned and his expression turned serious.

"But Dad, the two of us can't finish this much. The teacher said we shouldn't waste food."

Chen Hao was amused by his daughter's mature demeanor. He winked mysteriously and said, "It's not just the two of us having breakfast today."

"Who else?" Sisi tilted her head, her eyes darting around as if she were thinking.

Chen Hao shook his head, continuing to keep everyone in suspense: "Guess what? Here's a hint—go check your mother's room and you'll find out."

Sisi froze for two seconds, then her eyes widened suddenly and her mouth opened into an "O" shape.

"Mom's back?!" Her voice rose eight octaves in an instant, filled with disbelief and surprise.

Chen Hao nodded with a smile.

"Mommy! Mommy's back!" Sisi immediately slid off the counter, turned around and ran out of the kitchen, almost losing her slippers in the process.

She walked barefoot through the living room, her little feet thumping loudly on the wooden floor, heading straight for the master bedroom.

"Mommy! Mommy!"

Lin Caiwei was still fast asleep in the bedroom.

She was really exhausted last night—after the last show of the tour, she rushed back by plane overnight and barely slept.

She twisted her ankle again when she got home. Although it healed inexplicably, the mental and physical exhaustion combined made her sleep very soundly.

She was sound asleep, nestled in a soft down pillow, lying on her side with her long hair spread out on it.

"Mother!"

The door was pushed open, and Sisi's small figure rushed in, stumbling slightly at the doorway because she was running so fast.

Lin Caiwei frowned and groggily opened her eyes.

Before her vision was fully clear, she saw a little figure rush to the edge of the bed, clinging to the edge with its tiny hands, looking at her expectantly.

"Mom! You're back!" Sisi stood in front of the bed, jumping up and down excitedly, her little face flushed with excitement.

Lin Caiwei suddenly woke up.

She propped herself up on her arms and looked at her daughter's excited little face, her big eyes, which looked just like hers, shining brightly.

After a long time, she was finally able to hold her daughter in her arms again, instead of just through a video call on a cold phone screen.