Tang Hai once heard that unhappy people can't cook good food.

If you think about it, it makes sense, happy people at least live a good life and will not be perfunctory to food, and happy people always maintain a relatively high level of concentration, and it is easy to find some problems that unhappy people can't find.

Every time he worked in the kitchen, Tang Hai would remember the first time he brought food to the table, and the guest was very strange and didn't speak after eating. That is, a big abalone like an ingot, cut it into three portions and put it in Tang Hai's favorite sauce, and you can eat it slowly for three minutes.

Tang Hai was standing on the side at that time, thinking that he was going to be scolded, but the man suddenly said: No matter when, don't forget your original intention.

Thinking about what this man must have seen at the time, perhaps he would have thought that this was the rise of a young chef, but ......

Noon was smearing a bird egg with a small brush dipped in black slurry.

Tang Hai found that noon didn't just know the recipes of Southeast Asia, now this should be the practice of Northern Europe in ancient times!

There is nothing to be proficient in Southeast Asian practices, there are too many people who are proficient, if noon can restore the Nordic cuisine of ancient times, he can definitely become a celebrity chef directly!

In the northern parts of Norway, Sweden, Finland and other countries, every autumn and winter is inaccessible, pine needles and mosses are still growing, but the polar night phenomenon makes it impossible for people at that time to find food, and going out indiscriminately may become food for wild animals.

The Norsemen learned a long time ago to store potatoes and pumpkins in the cellar, to make air-dried meat, pickles, and so did pine eggs. The paint is quicklime, soda ash, black tea, table salt, vegetable ash, and there will be slight differences in proportions and formulas in different regions.

Quickly smeared a bunch of various eggs and set aside. Noon went to pickle cucumbers, fine carrots, and peppers.

She seems to be very demanding about the color of her food, and the eggs are smeared black. Put in the cucumbers are green, carrots are red. The peppers are either green or red, and they are not pretty.

Most of the female chefs Tang Hai knows are like this, and their multi-vision requirements are very high......

And Tang Hai is marinating salmon, cod, and so on.

Instead of marinating in salted water, the meat slices are washed and placed on top of the kelp, sprinkled with salt and covered with a layer of kelp, and then a cutting board or something like that is pressed on it.

Now that the weather is cold, things are not easy to spoil, not to mention that they are sprinkled with salt and pressed like this, and they will be cooked in the evening. Sliced cod can be boiled to bring out the chewiness of black diamonds.

Then wash the kelp, tie the knot, and soak it......

Kombu and kelp are cousins, but when you say kelp in Japanese, it means all kelp, and kelp in English also refers to kelp and kelp, so it's easy to get confused.

These things belong to the kelp order in the phylum Brown Algae, and there are four categories of kelp order: Rope family, Kelp family, Pterophyta family, and Macrophyta family.

The kelp that is generally eaten is from the kelp family, while the kelp is from the Pterophyta family.

Kombu is also called goosefoot vegetable, which has high medicinal value, nourishing yin and replenishing yang. Women's red and white belt, men's slippery semen, etc., not to mention the simple ones such as body weakness and weakness, yin and yang deficiency, and even eat often to lose weight. In previous years, it was only available in Japan. Now it is planted in Jiangsu, Zhejiang, Fujian, and Guangdong.

When Tang Hai cooks, he will be obviously different from usual, and he will become very serious and sincere. There are many chefs with bad conduct and bad personalities, and they are also very serious when cooking. This is a common attitude among chefs.

By the time everything was done, it was noon. Tang Hai handed over the aftermath to Noon and left in a hurry.

"It's so upside down. It's also quite tiring......" Noon looked at Tang Hai's tall back, and only held back such a sentence after a while.

When Tang Hai arrived at the beach, he saw the little bird fighting the big bird.

The little bird, which is almost one and a half years old, has grown extremely majestic, but it is still at a significant disadvantage against the big bird, and occasionally hit hard, the small bird will always be knocked away because of the low tonnage, at this time the big parrot will take the opportunity to sneak attack, wanting to give the big bird a hard blow, and then the bald eagle of Tang Hai said that it is not painful......

No wonder I didn't see Malena today, she was wearing an arm guard to train the bird below, she worked very hard, and the little bird was also very obedient, it was because of this that the little bird could still fight with the big bird for a while, and it was in danger of being blindly commanded......

Only now did Tang Hai know that the previous method of raising golden eagles was crooked, after all, he was just a chef!

Things like eagles and falcons, Tang Hai only knew that they had to be trained before they could fly, and the bigger ones couldn't be practiced if they were caught, and there were suicides.

There are only a few kinds of eagle falcon babies, such as falcons and kestrels, which may be afraid of people when they are young, and they will call people when they are hungry when they are brought home like golden eagles, and they have to shout more than ten times a day.

Feeding must also be gradual, not full, first let them eat on their own, people hide and watch, then take it in their hands to feed, and finally try to let them 'get their hands' to eat, otherwise they will never get started. This whole process is called 'boiling the eagle', and until the falcon is on call, they will never be fed.

The bird also eats too much dahlia fish to become very smart, otherwise it may really become a pet chicken in the end.

When he went to the dock, he unlocked it from the plastic fixing plate, took down his custom-made 'Hornet', and then threw the iron cable onto the boat, Tang Hai jumped on it and started the motor.

"Hmph." Malena had already noticed the movement here, and squinted her eyes and snorted.

"Xiao Cui! Five hundred! Doctor! Odom! ”

Tang Hai shouted on the surface of the sea.

The dolphin could easily hear Tang Hai's voice, and the side sensing line of five hundred seemed to have evolved, and Tang Hai was able to call it with a whistle at first, and it could also recognize the shout at this time.

Jennifer watched the whole Dahlia from the lighthouse, and on the table next to her was her favorite shellfish, and now that Hadley was out of the fishery, Jordan was in charge of the canneries and the fish farm generator set, her workload was very large, and now she relied on eating to decompress, shellfish and vegetable salad were her favorites.

Baked butter scallops are the best among shellfish, but you can't eat more butter, she loves the chewing of scallops, this thing has a lot of power, and after being frightened, you can open and close it and swim with the power of the shell pillar.

Takeaway: Jennifer also loves all kinds of clams, such as red deer clams.

She also eats oysters, but she only eats oysters from dahlias. Oysters are a seasonal and regionally demanding food that can be poisoned by toxic algae residues in the body. In the past, Jennifer only ate oysters from Miyagi Prefecture in Japan, but after coming to Dahlia, she only ate Dahlia, which is equivalent to vegetable farmers trusting only the vegetables they grow in their backyards.

The queen was carrying out her daily voyeuristic activities with a small binocular, and her hands were groping for the side, always touching the empty space.

The sharp-eyed sycophant female assistant hurriedly handed over the plate.

Eating about a little smaller than a mobile phone of the super large Arctic shell, this is a real 12-year-old high-grade Arctic shell, crisp and sweet, some bad restaurants use red deer clams instead of Arctic shells, in fact, foodies can find the flaws in the taste for the first time!

Eating a bunch of delicacies, Jennifer's face was very satisfied, and then ......

"Huh?"

The Bumblebee, painted with yellow creatures, broke the waves, followed by a pod of killer whales, dolphins, Odom and other pets that the Tang Sea used to feed, but there was also a huge one......

…… (To be continued.) )