The Demon Lord Forced to Marry the Female Leader

On the first day after the war, the families were rebuilding their homes, and Xiangzhou also elected a new leader to govern the place.

Chu Wan Ning decided to change her career to become a chef and share the 21st century delicacies with everyone.

On the first day, she made West Lake Vinegar Fish for everyone and shared it with everyone!!!

It was a sunny day. Chu Wanning walked into the kitchen with full of expectations and enthusiasm. She was going to make a special dish for everyone today - West Lake Vinegar Fish. This dish is not only a famous dish in Hangzhou, but also a sentiment in her heart. She hopes that through this dish, everyone can feel the warmth of home and the joy of reunion.

In order to make this dish well, Chu Wanning made full preparations in advance. She carefully selected a fresh grass carp, which has white, tender and elastic meat, and is the best choice for making West Lake vinegar fish. In addition, she also prepared ginger, green onions, cooking wine and other condiments, as well as special vinegar sauce, which are the key to making West Lake vinegar fish.

Chu Wanning first cleaned the grass carp, removed the scales and internal organs, and then cut a few times on both sides of the fish body to make it more flavorful. Then, she put the fish into the pot, added appropriate amount of water and cooking wine, boiled it over high heat, skimmed off the foam, and then simmered it over low heat. While the fish was stewing, Chu Wanning began to prepare the sweet and sour sauce. She mixed white sugar, rice vinegar, soy sauce and appropriate amount of water together, stirred evenly, and made a special vinegar sauce.

When the fish meat was stewed to 80%, Chu Wanning took the fish out, drained the water, and placed it on a plate. Then, she poured the prepared vinegar sauce evenly on the fish, and sprinkled some chopped green onions and minced ginger as garnish. A West Lake vinegar fish with good color, aroma and taste was ready.

Chu Wanning looked at the dish in front of her with satisfaction, her heart full of anticipation. She knew that this dish not only represented her thoughts, but also her blessings and expectations for everyone.

In the evening, everyone gathered together and sat around the dining table. Chu Wanning brought the West Lake vinegar fish to the table, which immediately attracted everyone's attention. The fish was tender and juicy, and the vinegar was sweet and sour. The two blended perfectly together, making people salivate. Everyone picked up their chopsticks and tasted this delicious dish.

The fish meat melts in the mouth, and the sweet and sour taste of the vinegar spreads in the mouth, leaving a lasting aftertaste. Everyone was amazed and praised Chu Wanning's superb craftsmanship for being able to make such delicious West Lake vinegar fish. Chu Wanning was filled with joy and satisfaction when he heard everyone's praise.

Amidst the laughter and joy, everyone enjoyed the food while talking about each other's life and work. The deliciousness of the fish and the sweet and sour taste of the vinegar seemed to take away everyone's fatigue and stress. Everyone was immersed in this wonderful atmosphere, enjoying this rare tranquility and warmth.

Chu Wanning looked at everyone's happy smiles, and her heart was filled with emotion. She knew that this West Lake vinegar fish was not only a delicacy, but also her gratitude to everyone and her yearning for a peaceful life. It allowed everyone to feel the warmth and peace of home while tasting the food.

From then on, whenever everyone recalled that wonderful night, they would always think of the West Lake vinegar fish made by Chu Wanning herself. That dish not only satisfied their taste buds, but also became an eternal memory and nostalgia in their hearts.

The next day, Chu Wan Ning made lotus root and pork ribs soup for everyone.

Lotus root and pork ribs soup, this is a soup full of hometown flavor, and it is also Chu Wanning's specialty. She knows that after yesterday's battle, everyone needs to replenish nutrition and restore physical strength, and lotus root and pork ribs soup is the best choice.

In order to make this soup, Chu Wanning got up early and went to the market to pick fresh spare ribs and lotus roots. The spare ribs she picked were tender and ruddy in color, while the lotus roots were white as jade and delicate in texture. When she got home, she started to get busy.

Chu Wanning first cleaned the ribs and blanched them in a pot to remove blood and impurities. Then, she peeled and cut the lotus root into pieces and put them into the casserole together with the ribs. Then, she added appropriate amount of water and seasonings, such as ginger, green onion, cooking wine, etc., and simmered them over low heat.

During the stewing process, Chu Wanning constantly observed the heat and adjusted the heat to ensure the taste and nutrition of the soup. She took care of every detail carefully, just like treating her own family.

After several hours of slow cooking, the lotus root and pork ribs soup was finally ready. The soup was clear and fragrant, and the pork ribs and lotus roots were stewed until soft and tasty, making people salivate. Chu Wanning poured the soup into bowls and served it on the table, waiting for everyone to taste it.

Everyone smelled the aroma of the soup and sat around. They tasted this delicious soup, feeling its freshness and warmth. The sweetness of lotus root and the fragrance of spareribs blended together, leaving people with an endless aftertaste. Everyone praised Chu Wanning's craftsmanship and thanked her for bringing everyone this delicious food.

On the third day, Chu Wan Ning carefully prepared Buddha Jumps Over the Wall for everyone.

Buddha Jumps Over the Wall, a traditional Fujian dish, is famous for its exquisite ingredients, complex cooking and delicious taste. Chu Wanning is well aware of the difficulty of making this dish, but she is determined to present a perfect Buddha Jumps Over the Wall to everyone to express her deep respect and gratitude to everyone.

In order to make this Buddha Jumps Over the Wall, Chu Wanning did a lot of preparation in advance. She carefully selected more than a dozen precious ingredients such as abalone, sea cucumber, shark fin, and scallops, each of which was strictly screened to ensure high quality. She also specially prepared a special Buddha Jumps Over the Wall jar, which is the key tool for making this dish.

Chu Wanning first pre-processed the ingredients, such as soaking, washing, and cutting. Then, she put the ingredients into the jar one by one in a certain order, adding the appropriate amount of seasoning and soup for each layer of ingredients. Finally, she sealed the jar and simmered it over low heat for several hours to allow the flavors of the ingredients to fully blend.

During the stewing process, Chu Wanning always pays attention to the changes in the heat and adjusts the heat from time to time to ensure that the taste and nutrition of Buddha Jumps Over the Wall are optimal. She also pays special attention to the matching and use of seasonings, striving to make every bite of Buddha Jumps Over the Wall full of layers and rich flavors.

After several hours of careful stewing, Buddha Jumps Over the Wall was finally ready. Chu Wan Ning carefully opened the jar, and a rich aroma hit her face. She put the Buddha Jumps Over the Wall into a bowl, brought it to the table, and waited for everyone to taste it.

Everyone smelled the aroma of Buddha Jumps Over the Wall and sat around. They tasted this delicious dish and felt its freshness and richness. The flavors of various ingredients intertwined in their mouths, making people intoxicated. Everyone praised Chu Wanning's superb craftsmanship for being able to make such a delicious Buddha Jumps Over the Wall.