Yan Chenyu has taken care of the Husky Lord for a long time and understands this silly dog's thoughts very well. She knows when to ignore him and when to be enthusiastic. Lord is very well disciplined by Yan Chenyu.

An Qingju is really an expert in the kitchen. When the chef made a lot of delicious breakfasts, he went to wake up Yunluo and An Chuyu: "Brother-in-law, get up quickly, sister, don't sleep anymore, Koala is coming over to have a picnic together, and we also need to go to the supermarket to buy a lot of things, hurry up, sister, get up."

"Hate it, Qingju, you are the noisiest. Humph, just wait, when you want to sleep in, you will see how your sister will torture you." An Chuyu came to her senses when she heard that Nalan Shiqi was going to meet up with them. Koala was not An Chuyu's rival in love, but he didn't like a beautiful woman being with Yunluo.

A world-class film, television and music star, but An Chuyu is really envious. When she was a girl, An Chuyu also chased stars for a while, but An Chuyu liked handsome guys. An Chuyu was still very considerate of Yunluo's feelings. She didn't make a fuss about not letting Koala come, and she also asked Yunluo a lot about what Koala liked to eat.

After breakfast, An Chuyu took Yan Chenyu, and the two best friends drove a BMW to the supermarket to buy various things for the picnic. Yan Chenyu drove a pink BMW, and An Chuyu drove a sea blue BMW. The Husky Lord did not go with them, but lazily ate and took a nap in Yan Chenyu's boudoir.

The red mouse Tangtang was also full and felt very comfortable sleeping on the Husky.

Yunluo was not idle, mainly because An Qingjue wanted to bring some snacks to eat, and also wanted to show off her cooking skills in front of the big star Koala. Little girls have a lot of little thoughts. Thanks to Yan Chenyu for being generous to herself after she became rich, she prepared a lot of ingredients in the kitchen, so that An Qingjue could show off her skills.

As a brother-in-law, Yunluo couldn't escape and became An Qingjue's assistant, helping An Qingjue to make these snacks faster. It would be a surprise to take them out at that time. An Qingjue had a sudden idea. He hadn't told Yan Chenyu and An Chuyu about it. This was interesting. When the two sisters came back, they would be able to see it.

Yunluo followed An Qingjue very seriously in the kitchen, looking for things and finding the ingredients for several kinds of snacks. Yunluo was not finished yet, and needed to do some preliminary processing of the ingredients. An Qingjue thought about what delicious food to make based on the existing ingredients, and finally decided.

…

The first thing to do is to make the three-color appetizer crystal cake. An Qingjue said in a gentle voice, "Brother-in-law. Bring the hawthorn, pumpkin, yogurt, corn, and fish gelatin powder. I can control the amount myself."

Yunluo followed An Qingjue's instructions and brought the ingredients. An Qingjue asked Yunluo to boil the corn first, add some water, boil for five minutes, and then take out the corn. The corn turned green and the water turned rose red. An Qingjue looked at the bright rose red. It was a natural and healthy color. He added it when making the hawthorn cake layer.

First, remove the core of the hawthorn, otherwise the blade will be damaged when pureeing. Boil the corn and vegetable water with dried hawthorn for five minutes, add two spoons of fish gelatin powder and two spoons of white rock sugar while it is hot. After melting, put it into the food processor and blend it into a thin paste. An Qingju poured the thin paste into the prepared square box.

Then An Qingjue carefully put the box into cold water to let it cool down quickly. This was the first layer. Yunluo discovered a strange phenomenon. As the temperature dropped, the color of the hawthorn paste became darker and darker. When the hawthorn jelly hardened, An Qingjue heated the yogurt slightly, added two tablespoons of gelatin powder, and after it was fully dissolved, poured it on the hawthorn jelly and put it into the water to cool.

The third layer is yellow pumpkin jelly. Yunluo cuts the pumpkin into small pieces, cooks it, adds two spoons of gelatin powder, beats it into a thin paste, and then drops a few drops of lemon juice, pouring it on the hardened milk jelly. When it is completely cooled, it can be poured out. When pouring, An Qingju uses a toothpick to stick to the wall of the box and scratch it around, then turn it upside down and knock it a few times to pour out the jelly. Cut it into pieces and put it on a plate.

The Husky Lord smelled the fragrance and immediately ran out of Yan Chenyu's boudoir with red rat candy. This Husky had a big appetite and wagged its big wolf tail, staring at Yun Luo. Yun Luo couldn't let the Lord watch her, so she gave him three-color appetizer crystal cake to eat, and both the dog and the rat had a share.

While waiting, Yunluo was not idle, but prepared the second snack, black sesame and walnut steamed buns. He prepared the dough ingredients, refined flour, dry yeast, fresh milk, warm water, and white sugar, and then found the black sesame and walnut filling, black sesame, walnut kernels, and white sugar.

Yunluo mixed fresh milk with warm water, added yeast and mixed, and let it stand for a while. Anqingju sifted the flour, added material 1 and a small spoonful of white sugar, and kneaded it into a smooth dough. Anqingju covered the dough with a wet cloth and put it in a warm place to ferment. It will rise to twice its size in about an hour.

While waiting for the dough to ferment, make the black sesame and walnut filling. An Qingju stir-fry the black sesame and walnut kernels, grind them in a blender, and mix them with white sugar. After the dough has fermented, divide it into four parts and make them into balls.

Take one of the dough pieces, roll it out, not too thin, sprinkle black sesame and walnut filling evenly, leave a little on the edge, roll up the dough, seal the end that is not sprinkled with filling. Sprinkle some filling on the chopping board, apply a thin layer of filling on the rolled dough, and cut into six equal parts.

After the cut dough has rested for twenty minutes, it can be steamed for about six minutes. While doing this, An Qingjue told Yun Luo some tips: "Brother-in-law, to see if the dough has risen, dip your finger in a proper amount of flour and poke the dough. If the small hole does not retract, it has risen."

"The longer you knead the dough, the tastier the steamed buns will be, but don't knead it too long. Adding a small amount of sugar to the dough can help fermentation and make the buns sweeter, but don't put too much sugar in it, otherwise it will inhibit fermentation. Black sesame and walnut fillings are easy to make, but don't add oil."

"Brother-in-law, when you learn it, you must cook for Qingju. Qingju likes everything you cook, no matter what it is. Unlike my sister, many of the food she cooks are not very tasty. Even Tangtang runs away after smelling it, which makes my sister very angry many times."

Yunluo was busy with her cute sister-in-law, and she felt that time passed very slowly and she was very happy. When making the steamed cake, Yunluo became the main force and followed An Qingju's instructions. An Qingju prepared the flour, stuffing sugar, old yeast, sugar, lard, honey osmanthus, sesame flour, and soda.

The first step is to let the dough rise. An Qingjue asked Yunluo to put the flour on the table, cut a hole in the middle, put in maltose and water, knead them vigorously, then add old yeast and knead them again. After Yunluo kneaded them evenly, he put them in a bowl, covered them with a white wet cloth, and let them ferment for 90 minutes. It was ready when the volume doubled.

When the cake is steamed, An Qingju takes out the dough and puts it on the table, letting Yunluo add baking soda, sugar and lard, knead it evenly and flatten it. An Qingju then rolls it into a paper-thick sheet, smears it with lard paste, rolls it into a tube, and then rolls it into strips as thick as a little finger, which are then cut into sections about 13 centimeters long.

Yunluo evenly puts all the noodles into the steamer and steams them at high heat. Take them out and shake them while they are still hot to make shredded cake. Put the wok on high heat, add lard, add shredded cake and stir-fry gently. When the oil soaks into the shredded cake, immediately remove the wok from the heat, sprinkle sugar and candied osmanthus, mix gently with chopsticks, remove from the wok and place on a plate, sprinkle with sesame flour and it is done.

The first one to taste the delicious food was naturally the Husky Lord. This dog is really lucky. Guarding the kitchen, Lord is so beautiful and he doesn't have to worry about not having food. As long as he looks at Yunluo or An Qingjue with his blue eyes, Lord will get delicious food. This makes Lord feel that this human is not bad after all.

An Qingju also made some crabapple cakes, which required wheat flour, red beans, cucumbers, yeast, alkali, lard, white sugar, and peanut oil. An Qingju used 50 grams of water to make alkali water, and added 50 grams of water to 25 grams of peanut oil to make water-oil mixture. Red beans, 750 grams of white sugar, and 50 grams of peanut oil were used to make the wet bean paste filling.

There is no mistake in the poem, post, content, and read the book on 6, 9, and bar!

Yunluo cuts the pig fat into 80 small cubes, adds 100 grams of sugar, and makes sugar pig fat cubes. Yunluo pours the flour into a mixing bowl, mixes it into a paste with cold water, adds old yeast, and stirs it with an appropriate amount of alkaline water until the paste is non-acidic and not yellow.

An Qingju heats the Begonia cake molds on a special stove, brushes a little water and oil on them, pours the batter to half the depth of the molds, and puts 20 grams of red bean paste in each mold. An Qingju pours the batter again, covering the red bean paste up to the surface of the molds, adds a piece of sugar lard on top, sprinkles some cucumber shreds around them, and bakes for about five minutes.

Sprinkle some sugar on another iron plate, pick out the cake in the mold, put it face up on the iron plate, and place it on the stove with the bottom facing up. Wait until the sugar on the iron plate deepens, then use the iron plate to turn the cake over, and it is the finished product.

The Husky Lord didn't like eating Haitang Cake very much, and thought the taste was not very good, but Tangtang liked it very much, and even ate the piece that the Lord smelled but didn't eat. The Husky Lord didn't guard the food, and just watched Tangtang eat quietly, as if the red mouse was the Husky's cute pet, which was very interesting.

An Qingjue really liked mint cakes, so she asked Yunluo to bring glutinous rice, polished rice, white sugar, and essence. An Qingjue mixed the glutinous rice and polished rice, washed them, and left them to stand until the rice grains became crispy. When they could be crushed by hand, they were ground into powder, and sieved through a 32-mesh copper wire sieve to make inlay powder.

Put the ground flour on the chopping board, dig a pond in the middle, add sugar, mint essence and 750 grams of cold water, mix thoroughly, and sift through a 16-mesh sieve to make cake flour.

Yunluo takes a 33cm square steamed cake, covers it with a clean wet cloth, and then puts a flexible square frame on it. According to the permanent mark on the frame, cut two horizontal cuts and three vertical cuts to cut into twelve pieces of raw cakes with a length of 11cm and a width of 8cm. Repeat this process to make the remaining cakes. Put the raw cakes, molds and steaming mats into the steamer and steam them on high heat for about ten minutes. (To be continued..)