The spell is over.

A flash of golden light appeared, turning into six golden dragons, which quickly poured into Bai Xiaobai's mind.

The mind is clear.

Cool electronic audio report:

[The upgrade card has been used, and the whole fish banquet dishes of rivers, lakes and seas have all been upgraded. The ingredients are ready, and the host can make them by hand. 】

The upgrade card is hanging, which is really a good thing.

No need to wait.

Once used, all six dishes have been upgraded.

It would be cool if you could get this item in the future.

After collecting his thoughts, Bai Xiaobai kicked open the quilt, got up and pulled the cotton drag, and went into the bathroom to wash.

After washing, he went back to the bedroom, skillfully picked up the warm 'ginseng nourishing liquid' provided by the system on the bedside table, and started drinking.

After a bottle of ginseng nourishing liquid is put into the stomach, Bai Xiaobai's head is no longer painful, and his mouth is not bitter, but has a faint fragrance.

A one-night hangover has been completely alleviated.

Bai Xiaobai went from being sluggish to energetic in an instant.

He went downstairs and into the glass kitchen.

After the new product is upgraded, the system has provided ingredients for the first time.

Originally, the glass tank for anchovy and Australian lobster was filled with many other kinds of live fish.

Open the black tech refrigerator, and there is a large piece of fresh tuna inside.

It is exactly the fish ingredients needed for this whole fish feast.

Bai Xiaobai counted it, and all the ingredients were ready.

At this time, he had to prepare for the morning meal, and Bai Xiaobai was lacking in skills, so he planned to wait until he was free to do new exercises.

After a busy time in the glass kitchen.

Bai Xiaobai officially opened the door at seven o'clock to welcome guests.

Xiaobai Restaurant ushered in the morning peak again.

After the peak period, the small white restaurant is temporarily vacant.

Bai Xiaobai returned to the glass kitchen alone and began to cook the whole fish feast.

The whole fish feast includes six dishes, including cold dishes, hot dishes, and soups, with a complete range of styles.

Bai Xiaobai followed the order of the system and made tuna sashimi first.

On his last trip to Japan, Bai Xiaobai had experience in a shrine knife duel, so he already had enough experience in preparing sashimi.

After placing the tuna provided by the system on the cutting board, Bai Xiaobai picked up the unicorn black spot knife and began to dismember the fish meat to make sashimi.

Bai Xiaobai at the same time as making sashimi.

System Words:

Tuna: Adult wild bluefin tuna from the Pacific Ocean is carefully selected.

This tuna is cold-blooded and grows slowly, giving it a bright red color due to the high amount of myoglobin and hemoglobin in its flesh.

The system uses the upper middle of the tuna's belly.

This piece of fish has the highest myoglobin content, rich in nutrients, and the highest fat content, so it tastes best when eaten raw.

As always, the system is made of the highest quality.

Tuna, also known as tuna, is a large ocean-going commercial fish.

Bai Xiaobai ate it several times during his trip to Japan.

Tuna is used in large quantities in Japanese benzene to make naked and high-end sushi, and it is not only expensive, but also very sought-after, and it is difficult for ordinary families to buy fresh tuna fish.

In particular, the mid-belly part of tuna is known as the golden meat of tuna, which is fatty and delicate, full of fat, and has a first-class taste.

This part of the fish has only one piece of tuna, so the supply exceeds the supply, and in Japan, many well-known sushi restaurants are bidding for them at ultra-high prices.

The system provides ingredients of this level, and its high-grade nature speaks for itself.

It's just that a trace of worry flashed in Bai Xiaobai's heart.

Tuna is a relatively rare ingredient in China, and it is difficult to find it even in first-tier cities.

Salmon, which is very similar to tuna, is more common in China.

This time, the new product uses this fish to make sashimi, and I don't know if it is not suitable for the appetite of the Chinese people.

In particular, there is no precedent for eating raw fish in the store.

In addition, whether sashimi will be labeled as Japanese benzene by some sunspots, causing a wave of boycotts.

Several thoughts poured into Bai Xiaobai's mind together.

He didn't think too much about it.

Practice is the only criterion for testing truth.

As long as after the launch, see if it is popular, and it is useless to think too much now.

It took less than a minute before and after, and Bai Xiaobai only prepared the first dish of the whole fish feast.

According to the standards of the system.

In fact, there are only six tuna sashimi.

The moment Bai Xiaobai finished making.

Cool electronic audio report:

[Host, the beautiful vessel for the sashimi on the dish has appeared in the cabinet, please check.] 】

Bai Xiaobai followed his words, opened the food and beauty counter, and there was indeed a beautiful diamond-shaped white porcelain plate inside.

The tuna sashimi is staggered and stacked on a diamond-shaped porcelain plate without any garnishings.

The bright red tuna meat has its own light white twill, which is very oily and shiny, and it will make you appetizing just by looking at it.

Sashimi is the first dish of the whole fish feast, and the test is purely knife work, which does not require any firework skills.

After the dish is ready.

Bai Xiaobai didn't care about tasting it, and directly continued to make the second dish.

As the name suggests, the ingredients used in Yipin fish head tofu soup are tofu and fish head.

In terms of tofu, it is the same as Super Mapo Tofu, which is made from a thousand-year-old stone mill.

In terms of fish heads, the system provides fathead fish.

Bai Xiaobai recognized it at a glance.

Fathead fish is also called bighead carp, and it is generally called silver carp.

This fish is very fat, especially the head contains a variety of gelatin, which is perfect for soup.

A cold electronic voice aired in my head:

[The ingredients are good, the ingredients are good, and the sources of fathead fish selected by the system are as follows]

Fathead fish: The system carefully selects the best wild fathead fish from Chagan Lake in northeast China.

This fathead fish feeds entirely on the natural bait of Chagan Lake, because the water is cold, this fish grows slowly, the meat is delicious, and the meat is extremely delicate, which is the best ingredient for making fish head tofu soup.

Chaganhu Bai Xiaobai has heard it.

On the tip of the tongue, China once introduced the grand occasion of winter fishing in Chagan Lake.

There are many fish in Chagan Lake, especially the wild fathead fish.

The best wild fathead is rarely sold, and is usually absorbed internally by the fishermen who control the area.

Therefore, although Bai Xiaobai has heard of the name of the wild fathead fish in Chagan Lake, he wants to taste it for himself.

But until now, he has not been able to do so.

I didn't expect the system to be as awesome as ever.

The ingredients provided this time can be regarded as the fulfillment of my dream.

Full of excitement, Bai Xiaobai used a fishing net to pick up a fathead fish from the glass tank.

This fathead fish is not particularly large, but the whole body is smooth, and the scales are shiny and intact.

People rely on their faces, and fish rely on scales.

Fish with intact scales and shiny flavor are generally delicate.

Bai Xiaobai put the fathead fish on the board and quickly cut off the fish's head with a unicorn black spot knife.

The Kirin Black Spot Knife is a mysterious kitchen utensil that can purify the soul of any living ingredient and surpass the undead.

The fathead fish did not resist and struggled, and Bai Xiaobai cut smoothly.

The blood from the fish head that flowed down immediately evaporated and disappeared the moment it touched the Qilin Black Spot Knife.

The cutting board was very clean and did not leave a single trace of blood.