Barrage –

"Haha, what's wrong, still haven't you learned?"

"[Handsome junior brother]: Don't mention it, Xu Le's operation, you can see it, and you will be scrapped as soon as you do it. I've been being pressed by my mom to clean up the kitchen for the past two days!"

"Damn, did you blow up your kitchen or ......?"

"[Handsome junior brother]: No, no, it's hard to say [laughing and crying] [laughing and crying] ......"

"[Be your cat]: I still see that little brother Xu Le is comfortable cooking, and I should also go and prepare dinner. ”

"Ah, it's rare to see that the big guy upstairs didn't give a reward, it feels so strange. ”

"Be your cat: Oh, is that going to disappoint you?"

"[Be Your Cat] Reward Ice Coke X100"

"Is that okay with that! Kneel down and kneel......"

“......”

Spread out the slices and place them on the bottom of a clay pot.

Fresh ginger peeled and shredded, interspersed between the fillets.

The rock salt is ground and the coarse grains are sprinkled on the surface of the fillet, and the fillet is gently pressed to allow the flavor of the rock salt to penetrate into the fillet.

Cut a few slices of cattail to absorb any excess salt and keep the fillet moisturized.

Meng Yiyi pulled the basin mouth: "Thighs, when will the fish fillet be served......

"There is no hurry, the fish fillets are very well cooked, especially this kind of sea fish, the meat is tender and almost does not need to be cooked. ”

Meng Yiyi: "Xiao Hei and Hei Xi want to eat...... Can I feed them some......"

"Don't feed the ones in the basin, put salt in them. Feed them fish bones and fish offal or something. ”

Meng Yiyi: "Hmm!"

Hei Xiu: "Roar!"

Blackie: "Purr......"

Preparations continue!

Peel the lettuce and cut it into two millimetre square strips with a scalded and sterilized iron knife.

Blanch the purslane in the water, scoop it up and arrange it with the lettuce.

On top of these two vegetarian dishes, evenly sprinkle small grains of peppercorns, minced dogwood, and of course, the soul of the seasoning - a pinch of rock salt.

Finally, hot lanton fat is poured on top of the seasoning, bringing out the aroma of the ingredients and seasonings!

"Can we eat the thighs?" Meng Yiyi asked uncontrollably.

Lin Xihan's body also leaned over here.

Although she didn't speak, her eyes were staring directly at the dish in Xu Le's hand.

"Almost, get ready. ”

When the lid of the clay pot is lifted, the bottom of the buckwheat porridge accumulated under the double lid exudes a burst of fresh fragrance.

Stirring gently, under the action of high temperature and low pressure in the earthen pot, the buckwheat grains have been boiled until the grains bloom.

"Look, after the clay pot is off the heat, we will use the residual heat to boil the fish fillet. ”

Cracking sound......

The marinated fish fillets are poured into the bottom of the porridge, and in the fresh aroma of the porridge, there is a sweet aroma of seafood.

Serve a bowl and it will be steaming.

There were soft buckwheat grains and white and tender fish fillets floating on the porridge surface, and Meng Yiyi and Lin Xihan couldn't wait to take a sip.

"How's it going?" asked Xu Le with a smile.

No one answered him.

are sucking and sucking and sticking out their tongues while drinking porridge.

Xu Le: "???"

It's not like you two shouting six, six, six, and I'm sorry for tossing for so long!

He brought himself a bowl, swallowed a mouthful of porridge, and ate a slice of fish.

"The clay pot itself holds the temperature very well, and the pottery bowl has the same effect. ”

"The high temperature maximizes the flavor spread. ”

"The buckwheat itself has a rough and rustic taste, but when boiled to a complete gelatinization, it has a compound taste and sweetness. ”

"The fish is only rolled raw, and it remains the most tender, and even the chewiness of the teeth is still maintained. ”

"The sweetness of the seafood forced out by the high temperature is directly integrated into the porridge, and there is no waste in the slightest. ”

Then clip a chopstick bamboo shoot and chew carefully.

"Well, hot porridge and hot fish can make people sweat when they eat. ”

"But the crisp and refreshing bamboo shoots are like the birch branches on the body when you are in a sauna, bringing a refreshing aftertaste. ”

Meng Yiyi moved over and held the bowl: "Thighs, I'm done eating, I want more!"

Lin Xihan raised his head reservedly: "I'll do a little more." ”

Porridge is full of vegetables.

Black leather in short shirts, hot pants, and small leather boots, and white leather in small skirts, small shorts, and small straw sandals.

I didn't care about the image and leaned against the big rock and hiccuped.

"It's so full, it's so full......" Meng Yiyi.

"Hiccup......" Lin Xihan covered his mouth.

"You two wash the dishes in a moment. Xu Le looked at these two beauties who were swept away and devoured everything with a dark face.

You two don't have any doubts at all, why did I leave taro balls and didn't make them?

"Thighs...... Is it okay to eat taro balls......" Meng Yiyi asked while rubbing her stomach.

"???" Xu Le.

Dare you two never forget it?

And still eat so much?

Okay......

The shape of the chilled taro balls has been fixed.

"Go get me a coconut. ”

"Oh......"

The bird's nest head brought two green coconuts, "Do you want to make coconut milk taro balls?"

Xu Le nodded: "Yes, dessert after dinner." ”

Bring a pot of boiling water, add the white and purple taro balls, cook until they float, then soak in cold water.

When the coconut is opened, the coconut water is poured out first, the coconut meat inside is dug out, and the coconut milk is mashed.

Mix coconut milk with coconut milk to make coconut milk.

Then add the taro balls and chill, and finally pour back into the two coconut shells.

"Coconut milk taro balls, done!"