Is the beginning of a catastrophe? The little farm cook is raising a family with a full warehouse.

Cheng Yuntao was lost in thought when she suddenly caught a glimpse of a basket of wild vegetables lying quietly in the corner.

It was the time between spring and summer, and wild vegetables were growing wildly in the mountains. But how could this kind of food, which was used by ordinary poor families to fill their stomachs, appear in the kitchen of the wealthy and luxurious Ji Mansion for no reason?

Cheng Yuntao thought for a moment. Although Boss Ji was born into a wealthy family and had elegant tastes, his past experiences might not have been like that. He might have had difficult times in his childhood when he could not get enough food.

As soon as she thought of this, Cheng Yuntao had an idea and immediately decided to make a wild vegetable nest. Just as she was about to reach out to take the basket of wild vegetables, a harsh laugh came from all around her.

"Oh, what's wrong with you?" The chef with triangular eyes was the first to attack. He pouted, the sarcasm on his face was beyond words, and he strode over, staring at Cheng Yuntao as if he were a monster.

"In the kitchen of the Ji Mansion, you can choose any delicacies from the mountains and the sea. You actually leave mountains of gold and silver behind to pick up those wild vegetables that no one wants? You must be out of your mind!" After saying this, he exaggeratedly pointed to his head, causing laughter from the people around him.

A short, fat cook nearby joined in the commotion, slapping his thigh with his thick palm, making a dull "pa" sound. He laughed so hard he fell backwards: "I thought he was some expert, but after all this fuss, it turns out he's just a greenhorn who doesn't understand the market!"

"Wild vegetables? What the hell is this? Our boss Ji is such a famous person. What he eats on a daily basis are all delicacies. Why would he be interested in a poor thing like you?" He shook his head as he spoke, and the fat on his belly trembled, as if he thought Cheng Yuntao's behavior was ridiculous.

"That's right, just now he was bragging about how great his cooking skills were. Now it seems that he was just bragging!" The tall and thin chef also stretched his neck and joined the ranks of ridicule.

He made a small circle with his hand and gestured to Cheng Yuntao, "I think your ability is only enough to polish our shoes. You want to show off your skills in front of Boss Ji? Dream on!"

The old chef with a goatee stroked his beard and snorted in a pretentious manner: "Hmph, young people nowadays are so ignorant that they think they can get away with it by just making something random. This wild vegetable, not to mention Boss Ji, even an old bone like me doesn't look down on it." After saying that, he put his hands behind his back, showing an appearance of disdain to have anything to do with it.

The noise and ridicule from the outside world could not disturb Cheng Yuntao at all. Facing their ridicule, she lowered her head slightly, picked wild vegetables gently and quickly with her hands, and immersed herself in her own cooking world.

Mu Qingfeng watched this farce coldly. Seeing that everyone was becoming more and more unscrupulous, he couldn't help but frown, his face darkened, and he shouted loudly.

"Everyone, be quiet! This is the kitchen of Ji Mansion, not the streets. Anyone who dares to just talk and not do his job, get out immediately and don't embarrass yourself here!" Mu Qingfeng's voice was low and majestic, echoing in the spacious kitchen, like a heavy hammer, waking up the chefs who had forgotten themselves.

After being scolded, the other chefs reluctantly shut their mouths, but their eyes still revealed undisguised disdain.

While pretending to concentrate on fiddling with the food they had snatched, they would occasionally glance at Cheng Yuntao out of the corner of their eyes, as if waiting to see how she would end up. Their vague gazes were like cold arrows hidden in the darkness, full of doubt and contempt.

Cheng Yuntao neatly stacked the selected wild vegetables, turned and walked towards the sink. The tender green wild vegetables stretched and swayed in the water. Her slender fingers flexibly turned the wild vegetables in the water, carefully removing the mud and impurities on them.

The washed wild vegetables were scooped up, drained, and neatly stacked on the chopping board. Cheng Yuntao wielded a sharp kitchen knife, quickly chopping the vegetables into fine, even pieces. The sound of the chopping was crisp and rhythmic, and the unique, fresh aroma of the wild vegetables filled the air.

Pour an appropriate amount of flour into a basin, add a little warm water, and start stirring slowly with your hands. Cheng Yuntao's fingers skillfully shuttle between the flour and water. After a while, the flour is stirred into flocs.

Then pour the chopped wild vegetables into the dough, add a small spoonful of salt and a few drops of sesame oil, Cheng Yuntao put her hands into the basin and began to knead the dough vigorously. The dough gradually became smooth and tough as she kneaded it.

When the dough is perfect, she pinches off a small ball, places it in her palm, and quickly twists it with both hands. In the blink of an eye, a round and delicate vegetable nest is born in her hands. She skillfully arranges the nests neatly on the steamer, leaving just the right amount of space between each one to ensure even heating.

Finally, cover the pot, light the stove, and adjust the heat. As the temperature in the pot gradually rises, steam rises, and the aroma of the wild vegetable nest becomes more and more intense.

The other chefs were also busy at work.

The burly chef, his face thick with flesh, was now concentrating on preparing his much-desired abalone rice. He held a plump abalone steady in his hands, his sharp knife darting up and down. In the blink of an eye, the abalone was sliced ​​into evenly thin slices, each one crystal clear and gleaming with an alluring sheen.

Then, he put the cut abalone into an exquisite casserole and added the rich abalone sauce that had been boiled in advance. The abalone sauce was golden in color and as thick as amber. He used old hens, scallops, ham and other ingredients to carefully boil it for several hours. The fresh and fragrant aroma instantly filled the air.

He placed the clay pot over low heat and simmered it gently, stirring it occasionally with a spoon to ensure the abalone fully absorbed the rich flavor of the abalone sauce. In between simmering, he deftly steamed a pot of soft, glutinous rice, each grain plump and distinct.

When the abalone was cooked to the perfect tenderness, he quickly put the rice into an exquisite porcelain bowl and poured the abalone sauce all over it. A bowl of abalone sauce rice with good color, aroma and taste was about to be completed. The rich aroma attracted the attention of people around him.

The man with gray hair but energetic face carefully picked out a few high-quality Cordyceps sinensis, brushed off the dust on them with a soft brush, put the Cordyceps sinensis into the stewing pot, and took out a fresh and tender three-yellow chicken from the bamboo basket beside him. He cleaned it skillfully, chopped it into even-sized pieces, and put it into the stewing pot as well.

Then, he added an appropriate amount of water, sliced ​​ginger, chopped green onions, and a small spoonful of Huadiao wine to remove the fishy smell and enhance the flavor. After doing this, he covered the stewing pot with a lid, sealed the mouth of the pot with soaked cotton paper, and placed the stewing pot in a large steamer to steam it.

As the steam continues to rise, an enticing aroma gradually wafts out of the stewing pot. It is the unique fragrance of Cordyceps and the mellow aroma of chicken that blends together.