"Teazure, are you grilling sea bass?"

Wang Tianqing glanced back when he heard this, and only replied after discovering that it was indeed a beautiful woman.

"Well, if you grill fish, sea bass is more suitable, the taste is delicious and the meat is firm, but the smell of the sea is a bit serious. ”

"But it's not a big problem, it's still delicious when it's handled. ”

The beautiful woman nodded, she knew a lot about this, the effect was remarkable after the fishy line was removed, and secondly, adding ginger slices and other pickling also had a miraculous effect.

"Aunt Peng, you can help roast it, and when the skin is golden, it will be almost done, and then put these eight iron plates on it, and the sea bass will be on it. ”

Wang Tianqing slipped away quickly, feeling a little resolute.

The beautiful woman looked at the cabbage leaves in the small iron plate and felt a little strange, would it be better to take the cabbage leaves and bake the fish?

Heat the oil, and put the cauliflower, winter bamboo shoots and green peppers into the pot first.

After stir-frying for a while, the mushrooms and fungus are also in the pot, and then the garlic chili sauce is added.

I didn't stir-fry for too long, after all, I had to put it on the grill later.

In addition, heat the oil, add the remaining green onions, ginger and chili peppers and stir-fry until fragrant.

Wang Tianqing, who returned with two woks, was in a hurry, and it happened that the sea bass had just been turned over and roasted.

"Aunt Peng, put them in the iron plate and do what you just said. ”

The beautiful woman did not hesitate, and took the iron clamp to start work.

After each clip, Wang Tianqing took a big iron spoon and poured fried side dishes.

Eight plates of grilled fish are placed on the grill, and the soup is tumbling.

Pick up another wok and pour the hot oil on top of the grilled fish.

Shredded ginger is lined up on top of the grilled fish, and the aroma of the fish is billowing to the nose.

Rather than wrapping the fish in banana leaves, Wang Tianqing prefers this method of grilling.

It's fragrant, the baked skin is very delicious, and I feel like I can make several bowls of rice, if there is rice...

It's a pity that there are no soy products, otherwise it would be more delicious to add a thousand pieces of bean skin or something.

"It's almost half an hour to roast, I'll deal with the other ingredients first, Aunt Peng, you can watch and bake some steak or garlic grilled eggplant or something, you must have a good time." ”

"Good. ”

The beautiful woman responded directly, anyway, it couldn't be easier for her.

Wang Tianqing returned to the seafood section again and picked out the ingredients needed for the next dish.

The pike crab, which was larger than his face, caught his eye, followed by the more massive king crab and brown crab, and the hairy crab and blue crab were pressed in the corner, and the largest number of pike crabs were selected first.

There's no way who calls the cooking method of pike crab simple, green onion and ginger can be stir-fried and stir-fried.

Well, you still need to season it a little in the middle, so you can add some sea spirit salt to get in the way.

Sitting cross-legged on the ground, Wang Tianqing pulled two empty large iron basins to his side.

Zhenyuan condensing water filled one of the large iron basins fifty percent full, and then began to clean the pike crabs.

At the same time of cleaning, the tail should be removed to remove the crab gills, and then brush it clean with a brush.

The cleaned crabs are placed in a large empty iron basin, and they are not brought to the desk until all the crabs have been cleaned.

Wang Tianqing picked up the silver kitchen knife and put a fat pike crab on the board.

Duang, split in two, DuangDuang two, half a pike crab was divided into three pieces.

DuangDuang, the crab claws were also hit hard by the back of the knife, so a pike crab was completed, so the sound of DuangDuangDuang was endless.

After the crab is processed, it is the turn of the seasoning process, green onion, ginger and garlic sweet potato powder, ginger shredded, green onion cut into sections, garlic sliced, potato powder mixed with a little water.

You also need to order rice wine, and if you don't have rice wine, you can use fruit wine.

Wang Tianqing glanced at the fruit wine he owned, and there was no sense of security at all in the hundreds of jars of century-old wine.

Heat the oil, and when the oil temperature is enough, add the ginger, shallots, and garlic slices and stir-fry until fragrant.

On the other side, the crab pieces began to be dipped in potato flour, then thrown into the pot and stir-fried over high heat, and a jar of century-old wine was poured into it, and finally some fructose was added to it.

Xiangna, this taste is amazing, more attractive than steak, and sure enough, the seafood is expensive.

Take a big iron spoon and keep turning over the crab pieces to ensure that each piece can be fried.

The soup shrank quickly under the fire, and Wang Tianqing sprinkled the remaining green onions into it for finishing work.

It doesn't seem to have any suitable plates, so just serve the whole pot over.

Dozens of pike crabs were not much in Wang Tianqing's opinion, and he felt that he could solve them alone.

It's enough to push people by yourself, and you can't drink any more soup.

At the very least, you have to fry all the pike crabs, and by the way, you can also process the other crabs and then go back to eat them.

The second pot of pike crab is fried more smoothly, and it is only ripe.

Next, he aimed at the blue crab, after all, the method is exactly the same as the pike crab, and there are not many of them.

As a result, the blue crab became the third pot of fried crab with green onion and ginger, and the hairy crab had to be put on steam.

Boil the water, add ginger slices, green onions and fruit wine to the pot, then put on the steaming rack, and put the processed hairy crab on the top and everything is fine.

Instead of caring about the hairy crabs that had just started steaming, Wang Tianqing began to deal with the king crabs.

King crab can also be steamed, but he prefers the aroma of stir-frying to steaming.

After cleaning, the king crab should be dismantled, especially the crab legs.

The crab legs are set aside in sections, and Wang Tianqing cuts up green onions, ginger, garlic and chili peppers for later use.

Heat the oil, minced garlic, minced green onion, shredded ginger, and chili pepper and stir-fry until fragrant, then add the processed king crab pieces and stir-fry together.

Pour in a little bit of century-old wine and sea spirit salt, stir-fry over high heat and wait for the juice to be completed.

There is also a little sauce, and the 100-year-old wine of minced garlic and ginger and Hailing salt are mixed together and stirred.

Wang Tianqing searched for a meeting in the Empty Bone Ring, only to find the Origin Continent version of the little lime.

Cut it in half and taste it, it's really sour.

Squeeze some juice into the sauce and mix with chopsticks to taste.

"Yes, it's suitable for eating crab. ”

First, bring back the pike crab stir-fried with green onion and ginger, and let Ying'er taste my craftsmanship.

Wang Tianqing is smiling and confident in his cooking skills.

The two pots of pike crab are stacked in a large iron basin, which looks full and attractive at the same time.

Especially when the heat hasn't dissipated yet, it's so fragrant that you can't breathe.

"It would be nice if you had a little vermicelli, and the soup in it was absolutely delicious. ”

It's a pity that the stone mill has just come out, and the planting plan has not yet begun...

I can only eat more to comfort myself, and there will be a lot of seafood that will also need fans later.

When the beautiful woman saw Wang Tianqing coming, she hurriedly got up to help, and it was easy to put down alone.

"Green onion and ginger pike crab, the taste is fresh and sweet, let's try it. ”

Wang Tianqing picked up a few pieces of crab pieces with crab roe and put them in Dongfang Ying's bowl, and then poured himself a bowl of chilled wine.

Tired, being a chef is not good at this, not to mention tired, you can only sweat in front of the stove every day.

Even if you use the true element to protect the sweat glands, but the consumption of the true element is more miserable, and no one wants to bear the feeling of weakness, not only the physical pain, but also the mental pain.