A Billionaire CEO Brings His Child Home: The Awakening of the Stay-at-Home Dad System

"Dad, I talked to Grandpa and Grandma! Grandma said she understands and wants you to treat the guests well!"

"Good girl, Tingting." Chen Hao picked up a slice of meat from the cutting board and held it to Tingting's mouth.

Tingting opened her mouth, took a bite, chewed twice, swallowed, and nodded in satisfaction.

Yu Jingwen squatted down and asked Tingting with a smile, "Tingting, is your dad's cooking really that good?"

"Really!" Tingting gestured with both hands, opening and closing her small palms.

"My dad makes braised pork, it's so tender and fragrant, I can eat several pieces at a time."

There's also steamed fish, which is tender and boneless.

There was also egg fried rice, golden yellow, with each grain separate, even better than Grandma's.

Yu Jingwen smiled.

"Then Auntie must have a good taste today."

Wu Licheng stood at the kitchen doorway, watching Chen Hao busy at the stove.

He noticed that Chen Hao's movements were the same as when he was cutting meat earlier—unhurried and deliberate, but each step was just right, without any unnecessary hesitation or movement.

This was not a level of understanding that could be achieved through "self-exploration," but he didn't press for answers; he simply stood there and watched quietly.

Chen Hao first heated the pot, poured in a spoonful of oil, and then added rock sugar after the oil was hot.

The rock sugar slowly melts in the hot oil, turning from white to amber, with tiny bubbles rising to the surface, and the color gradually deepens to reddish-brown.

He glanced at the heat, poured the blanched ribs into the pot, and stir-fried them quickly.

Each piece of pork rib was coated with a bright red caramel color and sizzled as it rolled in the pot.

Add ginger slices, scallion segments, star anise, cinnamon, and bay leaves, and stir-fry until fragrant.

As soon as the spices hit the pan, their aroma filled the air, permeating the entire kitchen with a rich fragrance.

Tingting stood at the kitchen doorway, sniffed hard, and her little nose wrinkled.

"Dad, it smells so good!"

Chen Hao smiled, said nothing, and continued with his work.

Add cooking wine, light soy sauce, and dark soy sauce, stir-fry evenly, and the color will immediately come up, turning the ribs into a deep red color with a glossy sheen.

Add enough hot water to cover the ribs, cover the pot, and simmer over medium-low heat.

[Ding! Braised pork ribs cooked successfully, God-level cooking skill experience points +134!]

After stewing the ribs, Chen Hao began preparing the second dish.

Pour water into the steamer, cover it, and turn on high heat.

While the water was boiling, he took the marinated sea bass out of the refrigerator, stuffed ginger slices and scallion segments into its belly, and rubbed a thin layer of salt and cooking wine on its body.

After the water in the steamer boiled, he put the fish in the steamer, covered it, and steamed it over high heat for eight minutes.

Wu Licheng watched Chen Hao glance at the time on his phone from the doorway and thought to himself, "This guy even times his cooking perfectly."

While steaming the fish, Chen Hao started making Mapo Tofu.

Pour oil into a pan, add minced pork and stir-fry. The minced pork will spread out in the hot oil, and its color will change from pink to golden brown. Stir-fry until crispy, with each piece breaking apart when touched with a spatula.

Add Pixian chili bean paste and stir-fry until the oil turns a vibrant red, releasing the aroma of the chili bean paste.

Add minced ginger, minced garlic, and fermented black beans, and continue to stir-fry until fragrant. The aroma wafts into your nose in waves.

Tingting sniffed again.

"Dad, this smells so good too."

Yu Jingwen squatted down and whispered to Tingting, "Tingting, does your dad cook such delicious food for you every day?"

Tingting shook her head.

"Not every day. Sometimes Dad is busy, so he lets me eat at my grandparents' place."

But whenever he's not busy, he'll cook for me. He says he enjoys cooking for me.

Yu Jingwen patted Tingting's head without saying anything.

Chen Hao poured a bowl of water into the pot, brought it to a boil, took out the tofu cubes soaking in the water, drained them with a slotted spoon, and gently pushed them into the pot.

Pieces of tofu rolled around in the spicy broth. He didn't dare to stir too hard, afraid of breaking the tofu. He just gently pushed them with the back of the spatula, making sure each piece of tofu was submerged in the broth.

Simmering over low heat, the broth bubbled and simmered, allowing the tofu to slowly absorb the flavors.

Eight minutes later, Chen Hao turned off the heat of the steamer, but did not open the lid immediately, letting the fish simmer in the pot for two minutes.

After simmering, open the lid, and a burst of steam rises up, carrying the fresh aroma of fish.

He used a rag to hold his hands, took the steaming plate out of the pot, poured out the liquid from the plate, and removed the ginger slices and scallion segments from the fish's belly.

Spread fresh shredded scallions, ginger, and red peppers on top, then drizzle with steamed fish soy sauce. The soy sauce flows down the fish and seeps into the cuts.

Heat oil in a pan until it smokes, then pour it over shredded scallions and ginger. It sizzles loudly, startling Tingting, who takes a step back.

The aroma of scallions and soy sauce mingled together, wafting from the kitchen into the main room, and then from the main room into the courtyard.

[Ding! Steamed sea bass cooked successfully, God-level cooking skill experience points +136!]

The pot of stewed pork ribs was still bubbling away, the broth had reduced by half and turned a darker color, and the ribs were tumbling in the thick sauce.

Chen Hao lifted the lid to take a look, then put it back on and continued simmering.

The Mapo Tofu was simmered for five minutes until the broth thickened and the tofu was coated with a layer of red oil.

He poured in the cornstarch slurry in three batches, gently spreading it evenly with a spatula after each addition to coat each piece of tofu.

Finally, sprinkle on some Sichuan peppercorn powder and chopped green onions. The moment the Sichuan peppercorn powder is sprinkled on, the numbing flavor comes out, mixed with the spiciness of the fermented bean paste, making your mouth water just by smelling it.

[Ding! Mapo Tofu cooking completed. God-level cooking skill experience points +132!]

The fourth dish was stir-fried bok choy.

Heat oil in a pan, add minced garlic and sauté until fragrant and golden brown.

Add the bok choy, stir-fry quickly over high heat, and flip it rapidly with a spatula. It's cooked through in just a few dozen seconds, with the leaves still retaining their bright green color and no water released.

Season with salt, stir-fry briefly, and it's ready to serve.

[Ding! Stir-fried bok choy completed. God-level cooking skill experience points +122!]

Finally, make the soup.

Cut the tomatoes into chunks, heat oil in a pan, add the tomatoes and stir-fry until soft and juicy. The red juice seeps out from the tomato chunks, turning the whole pan a bright red.

Add water and bring it to a boil. When the water is boiling, pour in the beaten egg and quickly stir with chopsticks to spread the egg flowers evenly in the soup, creating a large, yellow patch.

Add salt, chopped green onions, and sesame oil, then turn off the heat.

[Ding! Tomato and egg soup completed. God-level cooking experience points +118!]

Four dishes and a soup were served.

The braised pork ribs are glossy and oily, with the sauce on them sparkling, making them look incredibly appetizing.

The steamed sea bass is tender and delicious, topped with shredded scallions, ginger, and red peppers, creating a beautiful color combination.

Mapo tofu is a beautiful mix of red and white, with tofu cubes coated in chili oil and sprinkled with green scallions and brown Sichuan peppercorn powder.

The stir-fried bok choy is bright green and crisp, with each stalk arranged neatly on a plate, still steaming hot.

The tomato and egg soup is a mix of red and yellow, with large patches of egg flowers and chunks of tomato at the bottom of the bowl.