Since it's in the sea area, it's natural to have a seafood dinner tonight.

Sui Yi checked the ingredients stored in the kitchen, and decided to make two large grilled fish as a base, and then make some spicy squid whiskers, stir-fried snails, boiled prawns, steamed eggs with clams, plus the three vegetarian dishes made by the original group chef and the steamed rice in the pot, all live!

"Come on, come on, give me a hand. ”

Sui Yi beckoned two cooks to come over and help, and then set about to cook the two mutated large grass carp she had selected. This fish inherits the meat advantages of ordinary grass carp, and the fish bones are also upgraded to large bone spurs like mackerel, which are very easy to remove and will not prick the throat.

The two mutated large grass carp were cut from the back, the scales were scraped, the internal organs were dug out and then cleaned up for later use, while Ning Yanhan helped her get the vegetarian dishes such as bean skin, lotus root slices, potatoes, onions, parsley, shiitake mushrooms, and enoki mushrooms, as well as the ingredients such as green onions, ginger and garlic, and worked with the two chefs to quickly clean up the ingredients for her.

Of course, in addition to these, seasoning is also essential, in addition to oil and salt, light soy sauce, cooking wine, pepper noodles, dried chili peppers, chili noodles, Sui Yi also added a little homemade bean paste and salted tempeh, she also took out her own stored in the fresh ring of pork bone broth and chicken bone broth, very delicious.

"Prepare the pan. ”

After cutting the skin and meat into a few marks to facilitate the taste, Sui Yi put the fish into a large iron plate, poured cooking wine, sprinkled with salt and smoothed evenly. Then take out the clean and watery chives and rub them a few times, knead the juice and drip it onto the fish, and then spread the kneaded green onions and ginger peel on the fish. Marinate in this way for more than 10 minutes, and you can get into the flavor and remove the fish.

"Come on. ”

Taking advantage of Sui Yi's time to marinate fish, the two staff chefs also prepared other side dishes, they cut the bean skin into strips, the lotus root and potatoes into thin slices, the celery into small pieces, the onion into thin slices, the front of the shiitake mushroom into a cross flower, and the enoki mushroom and garlic cloves were peeled and washed, and simply cut a few times.

"Put the fish in there. ”

After the oven is preheated, Sui Yi picks up the green onion and ginger on the marinated fish, puts the fish into the baking tray separately, and then brushes the sesame oil inside and out to ensure that it does not stick to the pan. Then put the oven in the oven for a good time and officially start grilling the fish.

"I'll take care of the grilled ingredients, you guys go and deal with the squid whiskers and snails or something. ”

The fish is roasted in the oven, and Sui Yi can't be idle, she wants to take advantage of this time to fry the ingredients. First of all, put more cold oil in a hot pan, and when the oil is hot, put the ginger and garlic in, stir-fry the aroma, and then put the dried chili pepper and Sichuan pepper, as well as the secret incense powder prepared by Suiyi.

Sui Yi deliberately divided two pots, one of which was without chili peppers, which could take care of employees who did not eat spicy food.

After stir-frying for a while, pour all the remaining side dishes into the pot except for the bean skin, and keep stir-frying until fragrant and thoroughly flavorful, and then it can be mixed with the stock and boiled. After the pot is boiled, then release the soy sauce and stir well to ensure that the seasoning of the side dishes is even, and then just when the grilled fish is also baked, pour the fried side dishes directly onto the grilled fish. Of course, don't forget to use the delicious bean skin as a base first, and then pour the side dishes and garnish with coriander and white sesame seeds.

"Bring the grilled fish over first, cover it with an insulated cover, and we'll serve all the dishes later. ”

The baking tray is a material that can be passed over an open flame, and the two chefs are quick with their hands and feet, and when they are ready, they are directly brought to the table with the baking tray, and they are warmed over low heat first, and then they are eaten while cooking when they come back.

Of course, the grilled fish at this moment is already eight ripe, and it can be eaten directly without cooking, but when it is so warm, the charming aroma slowly dissipates out of the kitchen, and a group of employees who stay in the living room to play are hooked out.

"Squid whiskers, I'm here I go!"

After grilling the fish, it was naturally spicy squid whiskers, Ning Yanhan brought the prepared squid whiskers, onions, green peppers, ginger slices and other materials, Sui Yi took out a bottle of snow-white powder from the fresh ring and sprinkled it on the squid whiskers, and let Ning Yanhan knead it with his hands.

"What kind of seasoning is this, it was very fragrant just now, but this one has no taste. ”

The two chefs naturally knew that Sui Yi was holding a secret seasoning, but this bottle of seasoning had no taste, which made them very curious.

"I call it seafood powder, and its function is very monotonous, which is to maximize the umami flavor of seafood and make it not overshadowed by side dishes and seasonings. ”

After Sui Yi explained, he was still a little curious when he saw the two chefs, so he said with a smile: "You go to make boiled prawns, it is not suitable for seafood powder, you can taste it when you come back, the differences and similarities between these two dishes." ”

"Okay. ”

The two chefs worked together to quickly adjust the shrimp line and prepare the sauce and toppings, and soon stir-fried a large plate of fragrant boiled prawns, as well as lime juice, sashimi soy sauce, sweet and sour sauce and other ingredients.

"The squid is fine, let's take it out. ”

Spicy squid whiskers are not difficult to make, the difficulty lies in the preparation of ingredients and the method of stir-frying, but these are a piece of cake for Sui Yi, who is assisted.

"Brother Ning, we're okay too. ”

The two chefs picked up their own boiled prawns and followed Ning Yanhan, who was walking out, while Sui Yi set his eyes on the snails and clams, and then suddenly put away the cleaned snails and replaced them with a large box of fresh crabs.

The grilled fish and spicy squid whiskers already have a strong taste, and adding a stir-fried snail will inevitably hit the tricks, Sui Yi thought about it and decided to make a novel dish - baked crab bucket.

"Sister Sui Yi, what are you doing, why are there crabs?"

When Ning Yanhan and the other two cooks came back, they saw Sui Yi squatting in front of the foam box to select female crabs, looking eager to try.

"I'll help you save the snail again, I'm going to make a time-consuming dish, you can make steamed eggs with clams." ”

Sui Yi explained, and continued to choose the female crab, until the crab was chosen, she found mozzarella cheese, sunflower oil, butter, ginger, whipped cream, black pepper and other things, and she didn't plan to cook oriental dishes at first glance.

"Isn't this too much of a problem?"

Seeing Sui Yi happily busy, Ning Yanhan came to her side to help her, so that the employees in the kitchen with a rumbling stomach could eat as soon as possible.

"Don't worry, I have the number, you can help me. ”

Sui Yi answered, and then concentrated on the operation.

First, clean and bundle the female crab, steam it in the steamer and steam it over high heat, and after it is suitable, turn off the heat and simmer for 2-3 minutes. When it cooled to the point that it was not hot, the two of them would remove the crab roe, crab meat, and crab shell together for later use.

Add oil to the pot, remove the crab shells in batches, boil out the crab oil over a simmer, and filter the residue. After the residue is filtered, the crab oil is stir-fried with crab roe to bring out the fragrance, and then the crab meat is added, a little Huadiao wine is poured along the edge of the pot to enhance the flavor, add ginger, butter and salt, and then turn off the heat and remove from the pot, cool and set aside.