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

The third dish was garlic kale.

This dish is simple to make, but it requires precise control of the heat. You need to maintain the crispness of the kale while allowing the garlic flavor to fully infuse into it. It shouldn't be overcooked or undercooked.

Chen Hao first boiled the water in the pot, then added a little salt and cooking oil. The salt would make the kale greener, and the cooking oil would prevent it from becoming soft after blanching.

After the water boiled, he put the chopped kale into the pot and quickly blanched it for about ten seconds, until it turned a brighter green.

Soak the kale in pre-prepared cold water to maintain its crisp and tender texture and prevent it from becoming soggy.

After rinsing the kale in cold water, he took it out, drained the water, and set it aside for later use.

Then, he washed the pot clean, dried it, turned on the heat, poured in an appropriate amount of cooking oil, and after the oil was hot, added the chopped garlic and ginger.

Stir-fry quickly with a spatula until the garlic releases a rich aroma and turns slightly golden.

Next, he poured the drained kale into the wok and stir-fried it quickly and efficiently, constantly turning it to ensure that each piece of kale was evenly coated with minced garlic and shredded ginger.

Then add an appropriate amount of salt to taste, stir-fry evenly, and finally drizzle with a little sesame oil to enhance the aroma. Stir-fry a few more times and it's ready to serve.

[Ding! Garlic Kale Completed, Cooking Skill Experience +300]

The last dish was tomato and egg drop soup, which was simple and refreshing. It could cut through the greasiness and whet the appetite, making it a perfect match for braised pork ribs and steamed sea bass.

Chen Hao washed the tomatoes, placed them on the cutting board, and cut them into small pieces. The tomatoes were very juicy, and as he cut them, the juice flowed out along the cut, looking very fresh.

After chopping the tomatoes, he washed the pan, dried it, turned on the heat, poured in some cooking oil, and waited for the oil to heat up.

Pour the chopped tomatoes into the pot and stir-fry quickly with a spatula until the tomatoes release their red oil and become soft. Then pour in an appropriate amount of water and bring to a boil.

While the water was boiling, he cracked two eggs into a bowl, added a pinch of salt, and quickly stirred them with chopsticks.

Continue beating the eggs until they are completely broken up into a smooth liquid, with no separation between the egg white and yolk.

Once the water in the pot had fully boiled, he slowly poured the beaten egg mixture into the boiling soup, stirring rapidly with chopsticks as he poured.

The movements are swift and precise, allowing the egg mixture to form beautiful, uniform egg flowers without clumping.

After pouring in the egg mixture, he added a suitable amount of salt for seasoning, and then a little sugar. The sugar can neutralize the acidity of the tomatoes, making the soup taste milder and more delicious.

Finally, sprinkle with chopped green onions, stir well, turn off the heat, and the tomato and egg drop soup is ready.

[Ding! Tomato and egg drop soup completed. Cooking skill experience points +260]

Three dishes and a soup, all done.

Chen Hao gently carried the prepared dishes to the table one by one, as if afraid of spilling them.

The steamed sea bass is placed in the middle; the fish meat is white and tender, the scallion strips are emerald green, the red pepper strips are bright red, the colors are vibrant, and it exudes a rich and fresh aroma.

The braised pork ribs, with their bright red color and rich, savory aroma, looked incredibly appetizing.

Garlic-flavored kale is crisp, tender, and vibrant green, making it a refreshing addition to any dining table.

The tomato and egg drop soup, red and yellow in color, steaming hot and emitting a subtle sweet and sour aroma, instantly enriched the entire dining table, making it a feast for the eyes, nose, and palate.

"Dinner is ready."

Chen Hao placed the last bowl of soup on the table, wiped the water off his hands, and said in a relaxed tone.

Sisi couldn't wait any longer. Upon hearing this, she immediately climbed into her high chair.

She picked up her little spoon, placed it in front of her, stared intently at the food on the table, and kept muttering to herself:

"Dinner's ready! I want Daddy's pork ribs, and I also want sea bass!"

Lin Sinian sat down at the dining table, his gaze falling on the dishes on the table, his heart filled with surprise.

He originally thought that young people's cooking was at most edible and wouldn't be very surprising, but the dishes in front of him were already very good just by looking at their presentation.

It's not the kind of fancy plating that deliberately pursues refinement, but rather a perfect blend of simplicity and elegance in home-style cooking.

Each dish looked very appetizing, with bright colors and a well-balanced combination. It was clear that Chen Hao not only had good cooking skills, but also put a lot of care into it.

"Great-Grandpa, please try some!" Sisi eagerly picked up her little spoon, pointed at the braised pork ribs, and said in a hurried tone.

"You'll see once you try it. Sisi isn't lying to you; Dad's cooking is absolutely delicious!"

Lin Sinian smiled, picked up his chopsticks, took a piece of braised pork rib, put it in his mouth, and chewed it gently.

The pork ribs were stewed until very tender, falling off the bone with a gentle bite. The meat was juicy and not at all dry, with a rich, perfectly balanced sweet and salty flavor.

The sauce has completely seeped into the meat, making each bite fragrant but not greasy. The rich aroma of the sauce spreads in your mouth, leaving a lingering and unforgettable aftertaste.

It has no fishy smell, nor is it too greasy; the taste is just right.

He chewed twice, his brow twitched slightly, and a hint of surprise appeared in his eyes—

This tastes even better than the braised pork ribs made by professional chefs that he usually eats. It's simple yet flavorful, a true home-style taste, but more refined than that.

"How is it? How is it? Great-Grandpa, is it delicious?"

Sisi looked at him nervously, her eyes wide open and full of expectation, afraid that he would say it wasn't tasty.

Lin Sinian nodded slowly, picked up another piece of pork rib, put it in his mouth, and spoke in a very sincere tone, without the slightest bit of politeness or perfunctoriness:

"Delicious, really delicious."

Upon hearing this, Sisi immediately smiled, her eyes crinkling with joy, her little face beaming, and she proudly shook her head.

"See, Sisi told me! Daddy's cooking is really delicious, he wasn't lying to Great-Grandpa, was he!"

Lin Sinian smiled at her adorable appearance, picked up his chopsticks, took a piece of steamed sea bass, and put it in his mouth.

The fish is tender and melts in your mouth, with no fishy smell whatsoever. The texture is delicate and smooth, complemented by the savory aroma of steamed fish soy sauce and the fragrance of scallions released by the hot oil.

It perfectly complements the natural sweetness of the fish, with a light yet flavorful taste that is refreshing and delicious, leaving a lingering aftertaste with every bite.

"This is delicious too."

He said that this time his tone was filled with heartfelt admiration, and his eyes showed undisguised appreciation.

Having lived to such an old age, he has eaten countless steamed sea bass, some prepared by professional chefs and others by five-star hotels.

But I have never eaten anything so delicious. The meat is tender and the taste is fresh. There is not a trace of superfluous seasoning, which perfectly preserves the freshness of the fish itself, but it is not monotonous.