Happy times are always so short, Wang Tianqing had to get up and embark on the "journey" with the beautiful woman again.

The remaining iron basin in the food section has already shrunk by half, and the remaining nine out of ten are related to seafood.

The beautiful woman was not in a hurry, and followed Wang Tianqing to inspect it.

The fist-sized abalone was amazing, and he thought to himself how much it would cost if it was on the Blue Star.

Oysters are not small, but they are still not as big as scallops.

Wang Tianqing went around in a circle and still returned to the shrimp area, and he said that he hadn't eaten it yet.

Thinking of five famous dishes in a row, he couldn't help but think a little.

If you don't try it all, anyway, the sooner you teach Aunt Peng, the sooner you will retire.

The reason was reasonable, and he was convinced at once, and he spoke.

"Aunt Peng, there are still a lot of shrimp left here, and we have eaten a lot of grilled shrimp, how about some new methods for the rest of them. ”

The beautiful woman was very interested and guessed Wang Tianqing's thoughts.

"Don't you want to stew the soup, or fry it in the pot?"

Wang Tianqing first nodded and then shook his head, and opened his mouth to explain.

"It's almost, but there is a lot of deviation, I'm going to make five different ones, and I still need Aunt Peng's help. ”

The beautiful woman was startled at first, then nodded in agreement.

"Then please Aunt Peng shake these shrimp to death, so that I can start the next steps. ”

The beautiful woman used the same method as Xu Ziwei, so that the divine consciousness would not be affected.

Wang Tianqing first distinguished all the shrimp before selecting the first pot of large prawns to be processed.

Carrying an iron basin to the desk, he picked up a prawn and put it on the board.

Slowly remove the sandbag on the head of the shrimp, and then remove the shrimp intestines and leave the skin, which took Wang Tianqing a lot of effort.

"Aunt Peng will deal with it like this, please dispose of the rest. ”

The beautiful woman nodded lightly and raised her hand, and one by one the large prawns rose into the air and were cooked into a model by an invisible force.

Wang Tianqing was busy cutting the green onion and ginger into slices, and reminded him to wash the shrimp to save any dirty residue.

This little thing is a wave of the hand for the beautiful woman, and the shrimp fly into the freshly condensed water mass and swim in a circle before coming out to shake off the water on its own.

Heat the oil, burn it on a hot fire until it is 80% hot, put in the processed prawns, fry until they are five ripe and take them out.

couldn't finish frying in one pot, so Wang Tianqing had to use two pots at the same time.

The fried shrimp oil has a lovely aroma and most of it is poured into a large iron basin for later use.

Continue to heat the oil, and the remaining shrimp oil is not too greasy.

Add green onion and ginger slices and stir-fry until fragrant, then add Hailing salt, fructose, lemon juice, fruit wine, a little bit of chicken soup left at noon, and finally put in the fried prawns and simmer for a while.

It turns out that the lid of the pot can't hide the fragrance of the braised prawns, and Wang Tianqing himself keeps swallowing saliva.

Pouring it rudely into the iron plate, Wang Tianqing began to cook the next pot.

The same steps take different time, and practice makes perfect is no joke.

After three pots in a row, Wang Tianqing returned to the ingredients area to select the shrimp needed for the next delicious dish.

Quickly picked up another pot of prawns left before, returned to the desk area and shouted for the beautiful woman to come.

"Aunt Peng. ”

The beautiful woman moved lightly, and appeared next to Wang Tianqing in the blink of an eye.

Wang Tianqing was not afraid, grabbed one and began to demonstrate.

Use scissors to cut off the head whiskers from the eyes, then the legs, claws and tail.

Take out the sandbag and sand line, and finally cut it into two sections with a kitchen knife for later use, and turn around to gesture to the beautiful woman Nunu's mouth.

The beautiful woman instantly understood the meaning of Nuzui, and with a thought, she disposed of the remaining prawns.

Wang Tianqing began to cut up the ginger and garlic pieces, and only stopped when he thought it was enough.

Picking up the iron basin containing the two, he rushed to the stove area first.

The beautiful woman used Zhenyuan to hold the processed prawns and walked forward, looking at the skillful operation of boiling oil in the pot and realizing it.

It is also boiled with gua fat, but with pepper oil.

After the oil temperature is right, add the ginger shreds and prawns, stir-fry a few times, and then gently press the shrimp head with a hand spoon to squeeze out the shrimp brains.

Wait, it's not right, why don't you remove the shrimp brain first, this is the Origin Continent and not the Blue Star.

"Aunt Peng, you get the shrimp brain out first, you just forgot about this stubble. ”

Wang Tianqing didn't look back, he still needs to continue to control this pot of braised prawns.

Add the fruit wine, the bone broth left at noon, fructose, and Hailing salt and continue to stir-fry a few times, cover with a lid, and simmer over low heat.

The aroma continued to fill, and he took advantage of this time to start cooking the next pot.

On the way, he opened the first pot and stir-fried the green garlic a few times before continuing to cook the second pot in his hand.

It didn't take long for the first pot of braised prawns to come out of the pot smoothly, and they were poured into the iron plate, which was not inferior to the braised prawns at all.

I didn't say anything about starting the third pot of cooking, and all the remaining prawns were destroyed.

After the three pots of braised prawns are out of the pot, they occupy half of the iron plate together with the braised prawns.

Wang Tianqing, who has half of the vacancy, feels the need to add it, and the entanglement of obsessive-compulsive disorder can be seen.

The beautiful woman was secretly surprised, and she really couldn't figure out why Tianqing knew so much.

Although cooking is small, it also requires continuous attempts to get new ways, which requires the accumulation of experience, but Wang Tianqing doesn't look like he has much accumulation at a young age.

After coming to the food section, he picked up two pots of river shrimp, one pot was full, and the other pot should not be underestimated.

The beautiful woman followed thoughtfully, and the gap between river shrimp and shrimp was not small.

Shrimp are warm and moist, sweet and salty, while river shrimp have more delicate meat and fresh taste.

She was curious that Wang Tianqing was going to prepare to cook river shrimp and prepare to continue her studies.

Wang Tianqing was also happy to be like this, and he didn't have the slightest idea of cherishing himself with a broom.

Not to mention the cooking techniques of just a few dishes, even a few exercises are not a big deal for him.

When Wang Tianqing came to the desk area, he couldn't wait to deal with it, and the river shrimp was put on the board and the head shell was removed, and the tail shell was left.

Then put it in the water to wash off the red tendons, and then pick out the shrimp line.

"Aunt Peng, it's all like this. ”

As soon as the words fell, Wang Tianqing was busy knocking eggs, and one after another the eggs were broken, the egg whites and yolks were separated.

When the portion was sufficient, he added sweet potato flour and sea spirit salt to the egg whites, and then stirred them with larger, thicker wooden chopsticks.

Looking back at the beautiful woman, she was overjoyed to find that all the river shrimp had been processed, and took a big iron spoon to fish for shrimp in the egg white basin.

Heat the oil, because there is no duck fat, how can he replace it with gua fat.

The main thing is that the production of duck fat is not simple, and it will not be possible to get it out for a while.

Take out a large colander and scoop up the liquid prawns from the egg white basin.

When the oil temperature is suitable, put the river shrimp in, push it with a spoon, and when the shrimp meat is white and the tail shell turns bright red, pour it into a colander and drain the oil.

In addition, heat the oil in the pot and stir-fry the green onion segments a few times, scoop in the chicken candy, add a little salt and fruit wine, thicken with sweet potato powder and stir gently.

Then pour in the drained shrimp and stir-fry a few times, remove from the pot and put on a plate to continue the next pot.