In order to take care of the feelings of Li Yinuo and the third senior brother, Gu Qingying quickly said goodbye to the fans in the live broadcast room.

Then she closed the live broadcast software, put away her mobile phone and stand, and apologized to Li Yinuo and them.

At this time, the waiter happened to serve a plate of French mussels and pan-fried flounder.

In fact, it is what the Chinese people call mussels, white wine mussels are a method of mussels, which are cooked in white wine consommé, plus shallots and parsley.

However, it is also very popular in France to enjoy mussels and French fries together.

The milkfish, known as the "Nirvana fish" by the people of the Magic City, is a marine fish produced in large quantities in the waters of mainland France and the western Atlantic basin.

Although the production of kamokami in France is not small, it has always been expensive because of its extremely delicate meat and its important role in French cuisine.

To be honest, the dishes cooked in this restaurant are delicious, but Gu Qingying's mouth is more picky, but she will not be disappointed, maybe after commercialization, the chef's mood will naturally be different.

After finishing the meal, Gu Qingying asked for the third senior brother's bank card number before leaving, and was going to transfer money to him.

On the way back, she received a call from Xiao Yiqing, he had just arrived at home, he was very hungry and wanted to eat Gu Qingying's dumplings, the ingredients Tina had been bought, and the skin was rolled out by Aunt Yang.

Gu Qingying agreed, let him wait at his house, and she would go back soon.

After hanging up the phone, Gu Qingying sped up a little speed and went home, fortunately, there was no traffic jam now.

After returning to the Xiao family's apartment, the little guy ran over and hugged her very warmly.

Gu Qingying took a sip on the little guy's face, and then gently hugged Xiao Yiqing, who was waiting for her to hug with open hands.

Wen stored for a while, but didn't find Xiao Tina, Gu Qingying asked, "What about Nana?" ”

"I'm going to meet her best friend."

"Oh." Gu Qingying nodded, and then she walked into the kitchen and looked at the ingredients.

Gu Qingying thought about it and decided to make dumplings first, instead of making the three-fresh shrimp dumplings she usually likes to eat, but cucumber and egg dumplings with green fillings.

Aunt Yang came over and was responsible for helping her wash the vegetables. Gu Qingying cut the washed cucumber into shreds and mixed it with a little salt to get out of the water.

Use the fresh shrimp directly and cut into mushrooms. Heat the oil in the pan until it is hot, slide in the egg mixture, and stir into the pan with chopsticks to chop into chopped scrambled eggs.

Green cucumber, yellow egg, flavorful minced shrimp. I only put salt to taste, and put a little sesame oil to enhance the flavor, and this filling is made quickly.

After the dumplings are cooked, the skin is very thin, and the filling can be seen from the outside is yellow and green, and the whole dumpling takes a bite, and the refreshing aroma enters the mouth, which instantly makes people feel a little cool and comfortable in summer.

After Gu Qingying made the dumplings, she still thought about making a few dishes, and it was estimated that the little guy didn't eat them. She thought that she was going to eat Western food today, so she planned to cook a few Western dishes as well.

The first dish is grated beef ground meat with mashed potatoes.

The dish is topped with mashed potatoes and underneath with beef. Ground beef gratin with mashed potatoes is often referred to as "shepherd's pie", a French comfort delicacy that is easy to prepare.

Prepare the mashed potatoes first, peel the potatoes and cut them into thumb-sized pieces, boil a pot of water, put salt in the water, put the potatoes in the pot and simmer for about 25 minutes.

While waiting for the potatoes to cook, you can start preparing ground meat: chop the onions and carrots into cubes. Put butter in the pot, after the butter melts, add onions and carrots (according to personal taste, you can also add tomato cubes or green beans and other vegetables), fry for 2 minutes, put the ground beef, stir over medium heat until the beef is cooked, put a little salt, black pepper powder and herbs to taste, stir-fry a few times, turn off the heat, add egg yolk and stir evenly, the ground beef is ready, put aside for later use

When the potatoes are cooked, turn off the heat and pour the water out. Add 4 butter and a pinch of black pepper, crush the potatoes with a spoon and stir with butter, stirring and adding the milk. Don't pour the milk all at once, add it little by little. In the end, the potatoes are all pureed and the consistency is suitable.

Spread a thin layer of butter on the surface of the baking sheet, put the ground beef in first, and then spread the mashed potatoes on top of the ground meat.

Spoon the surface of the mashed potatoes, sprinkle with shredded cheese and a pinch of nutmeg, and bake in the middle of a preheated 220 degree oven for about 20 minutes. Then put the baking tray on the top level of the oven and grill the top layer for 10 minutes, and it is ready to serve!

In his spare time to make this dish, Gu Qingying also made tomato pasta in a small pot.

Pasta, also known as spaghetti, is the closest to the Chinese people's eating habits in Western food. There are many types of spaghetti, each with its own name, and the hollow type is called macaroni by some Chinese speakers.

As for the origin of spaghetti, some say that it originated in ancient Rome, and some say that Marco Polo spread it from our country to the whole of Europe hundreds of years ago.

There are hundreds of types of pasta that vary in shape depending on the type, but there are also screw-type, elbow-type, butterfly-type, hollow-type and shell-shaped pasta in addition to straight flour.

Authentic ingredients are essential for pasta to taste good. In addition, the sauce used to mix the pasta is also important.

Pasta sauces can be basically divided into red sauce and white sauce, red sauce is a red sauce based on tomato, white sauce is a white sauce based on flour, milk, and cream, and noodles flavored with olive oil, vanilla sauce, pesto sauce, and dark sauce made with herbs.

Pesto is a sauce made from basil, pine nuts, olive oil, etc., and its flavor is special and rich.

Dark sauce is a sauce made from cuttlefish juice, which is mainly served with seafood pasta such as cuttlefish.

What Gu Qingying wants to do is simple eggplant pasta.

Bring the water to a boil and add a spoonful of salt and olive oil to a small handful of pasta.

Then, don't be in a hurry, stir with chopsticks to let the noodles scatter naturally, after the roots of the noodles are soft, gently flip them a few times with chopsticks, add a lid and cook for 8 minutes. When the noodles are about 7-8 ripe, take them out and rinse them with cold water to let them cool, or put them in ice water to disperse, drain them, pour in an appropriate amount of olive oil, mix well with chopsticks and set aside.

Gu Qingying used the time to cook the noodles to make the sauce, add a spoonful of olive oil to the pot, chop the onion and garlic, stir-fry in the pan until fragrant, slowly fry over medium heat until the onion begins to change color, and then add the chopped bacon.

Stir-fry until the bacon is oily, add the tomatoes cut into small pieces, add an appropriate amount of salt and sugar to taste, fry until the tomatoes are soft, add 3-4 spoons of tomato paste, add half a small bowl of water, simmer slowly until the soup turns red, the tomatoes are soft and rotten, and finally add an appropriate amount of black pepper and salt to taste.