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

The next morning, before it was fully light, Chen Hao woke up.

The little one in my arms was sleeping soundly, his little face rosy and his breathing even and long.

A small hand was still tightly gripping the hem of his pajamas, as if afraid he would run away.

Looking at Sisi's sleeping face, Chen Hao couldn't help but smile.

He carefully pried open Sisi's little fingers one by one, his movements as gentle as could be, for fear of waking her.

After removing her small hand, he gently put her arm back under the covers, tucked the corner of the blanket in, and then slowly sat up.

He glanced at his phone screen; it was 6:20 a.m.

The room was still dark, with only a sliver of gray light seeping through the gaps in the curtains.

Chen Hao quietly got out of bed, put on his slippers, and walked on the soft carpet with almost no sound.

He went to the bathroom first, splashed cold water on his face, and his sleepiness completely disappeared.

Fragments of last night's memories are uncontrollably resurfacing in my mind—

The steamy bathroom, Lin Caiwei's gasp when she slipped, the swollen and red ankle, and the surprised and joyful smile on her face when she was suddenly able to walk normally again...

The worst part is that the erotic scene from that unexpected moment keeps flashing before my eyes.

Chen Hao shook his head and splashed cold water on his face a few more times.

I can't think about these things. Lin Caiwei is home today, so I need to make a proper breakfast.

Entering the kitchen, Chen Hao turned on the light.

Soft lighting illuminated the entire space.

Lin Caiwei's kitchen is large and open-plan, with a central island.

He first walked to the double-door refrigerator and opened the heavy door.

The room was packed full, with the ingredients neatly arranged, clearly indicating that Chen Siqi regularly replenished the supplies.

This refrigerator is more than three times the size of the one in the small apartment he used to rent.

Chen Hao bent down and began to examine the contents of the container closely.

The refrigerated section has various boxed meats, and the vegetables are all neatly packaged in airtight containers.

He took out a box of imported Japanese Wagyu beef. The packaging was entirely in Japanese, but he recognized the "A5" label.

Upon opening the box, the marbled beef inside was so beautiful it resembled a meticulously crafted work of art, with the fat evenly distributed like snowflakes.

He carefully took out the meat, placed it on the cutting board, and cut off two evenly thick slices.

The feeling of the blade gliding across the meat was incredibly delicate.

[Ding! Processed top-grade Wagyu beef, cooking experience points +120]

The system notification sounded in his mind; Chen Hao was already used to this sound.

He continued rummaging through the refrigerator and took out a few more sterile eggs—these eggs can be eaten raw and are highly safe.

A box of Alaskan king crab leg meat, already shelled, the pinkish-white meat looks very fresh.

There was also a small box of black truffle sauce, exquisitely packaged.

The produce compartment had even more items: avocados, cherry tomatoes, asparagus, and he even found a small box of fresh pansy petals, presumably for decoration.

[Ding! Preparing breakfast ingredients, cooking experience points +100]

Chen Hao moved the necessary ingredients one by one to the central island counter.

He started planning how to make it: a Wagyu beef sandwich as the main dish, a crab salad as a side dish, and a scrambled egg to enhance the texture.

For dessert, make a simple tiramisu; for drinks, choose freshly squeezed orange juice and hand-drip coffee.

Sisi's portion needs to be made separately. Children can't eat raw food, so let's make steamed shrimp and egg and chicken and mushroom porridge.

Once he had made his plan, he began to take action.

First, prepare the Wagyu beef sandwich.

Chen Hao pulled a chef's knife from the knife rack and skillfully sliced ​​the Wagyu beef into even slices, each about one and a half centimeters thick.

Then sprinkle both sides with sea salt and freshly ground black pepper for a simple marinating.

He turned around, turned on the stove, and placed a thick-bottomed frying pan on it to heat it.

This type of Wagyu beef has a high fat content, so no oil needs to be added.

When the pan was hot enough to just start to smoke, he gently placed the slices of beef into it with tongs.

"Sizzle—" A pleasant sound rang out, and the aroma of meat burst forth instantly. The rich and mellow flavor, along with the complex aroma of milk and nuts, immediately filled the entire kitchen.

[Ding! Pan-fried A5 Wagyu beef, Cooking Skill Experience +150]

Chen Hao stared intently at the meat in the pot, his eyes unblinking.

The key to searing this top-grade Wagyu beef is the cooking time; a difference of just a few seconds can completely change the texture.

He silently counted the time, and when he saw the edges of the meat curl up slightly and the bottom turn a beautiful caramel color, he immediately flipped it over with tongs.

Fry the other side to the same degree, then immediately remove it from the pan and place it on a plate lined with kitchen paper to absorb any excess oil.

Don't cut the pan-fried beef immediately. Let it sit for a while to allow the juices to flow back in, so that you don't lose too much juice when you cut it.

While the Wagyu beef rested, Chen Hao began processing the crab meat.

He opened the box of king crab leg meat and carefully shredded it by hand—he couldn't use a knife; tearing by hand was the only way to keep the fibers intact.

Place the shredded crab meat in a bowl, add a little mayonnaise, squeeze in a few drops of fresh lemon juice, and sprinkle with a pinch of chopped dill.

He gently stirred the crab meat with chopsticks, his movements very light, as if afraid of breaking it.

[Ding! Made crab salad, cooking experience points +80]

Next, make scrambled eggs.

Chen Hao took four sterile eggs from the egg carton, tapped them gently on the edge of the bowl, and cracked the eggs into the bowl with one hand, splitting the eggshells in two intact.

He added a little milk and a pinch of salt to the bowl, then picked up his chopsticks and used a specific technique to whisk the egg mixture—

Relax your wrist and use chopsticks to make circular motions in the bowl to beat the egg mixture evenly, but don't create too many air bubbles, as that would affect the delicate texture of the scrambled eggs.

Spread a thin layer of butter on the bottom of the pot and turn on low heat.

After the butter melted, he poured in the egg mixture.

The heat must be low, and the egg mixture should be allowed to solidify slowly. He then gently pushes the egg mixture from the edge to the center with a spatula, allowing the undone egg mixture to flow to the bottom.

The whole process should be done calmly and patiently. Once the egg mixture has mostly solidified but is still moist and tender, remove it from the heat immediately and let the residual heat allow the egg mixture to solidify completely.

[Ding! Making scrambled eggs, cooking experience points +90]

By this time, the Wagyu beef had rested enough.

Chen Hao took out a sealed box from the cupboard, inside which were brioche breads he had baked the night before.

This bread is made with lots of eggs and butter, making it especially fragrant and soft.

He cut two thick slices of toast and put them into the toaster.

While waiting for it to heat up, he took out the black truffle sauce, opened the lid, and its unique, rich aroma wafted out.

With a "ding," the toast is ready.

The surface is slightly browned and crispy, while the inside remains soft.