Liu Qing squatted by the campfire and added dry branches to the bonfire, and the roaring fire rose to illuminate the entire camp. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

The cow squatted at the water's edge to kill fish.

When the skullcap and their group of girls were on the big fish, Niu Dingtian also caught some moderate tilapia, all of which were the size of a palm.

He killed two large pots of fish by the water and cleaned them, and he deliberately rinsed them with the mineral water he brought, and served the eldest ladies to eat, and it would cause trouble if he didn't clean them.

Returning to the fire with the fish, the washed fish was put aside to dry the water, and Niu Dingtian found another basin to prepare the grilled fish condiments.

Niu Dingtian took out a bundle of washed green onions and kneaded them in his hand, wrung out the green onion juice inside, wrung out the green onion leaves and put them aside for later use, he took the fish that was dried next to him, and smeared the green onion juice on the fish's body.

The fish for more than thirty people seemed to be more than expected, and the whole two large pots, which were now processed by Niu Dingtian, looked like a lot.

Zhang Xiong looked at so many fish: "Maverick, it's too much, right?" ”

Niu Dingtian quickly cleaned up the fish in his hand: "Not much, not much, I'm afraid that I won't have enough to eat for a while!" Liu Qing, is the charcoal better? ”

"Alright, it's time to bake." Liu Qing got up and clapped his hands, walked to Niu Dingtian's side, and put aside Niu Dingtian's tilapia smeared with onion juice: "Let's grill a few carp first?" You haven't even made this condiment yet. ”

Niu Dingtian said: "Go and get a few of them in the fish guard." Let's grill the carp alive. ”

Liu Qing glanced at the girls who were waiting for the barbecue dinner next to them: "Beauties, who has more fish in the fish guard, contribute a few." ”

The skullcap, who had been watching Niu Dingtian and the skullcap they had prepared, said with a smile: "Go to my fish guard and get it, there are more than a dozen." ”

Liu Qing smiled at the skullcap and nodded, turned around and ran towards the skullcap fishing position, and after a while, he brought the fish guard over.

There are seventeen or eighteen five or six kilogram big carp in the skullcap fish guard, all of them have smooth and fat fur, Liu Qing waved to the people who were too close next to him: "Stand back, don't let the ashes get stained." ”

Liu Qing drove everyone away, took out a big carp that was still alive from the fish guard, and pressed it directly to the red-hot tree trunk.

The big carp jumped violently, but it was firmly held down by Liu Qing, and it didn't take long for it to stop jumping.

Zhang Xiong and Skullcap, outsiders, suddenly widened their eyes, looking at Liu Qing's rudeness, Brother Hui also frowned: "Liu Qing, can you eat it like this?" ”

Liu Qing took the fish out of the fish guard and pressed it to the fire, while smiling: "You'll know when you taste it later." The most famous live grilled carp in the region. ”

He took out seven or eight of the skullcap's fish guards before escorting the fish back into the water. By the end of the day, the big carp on the fire had been charred and blackened.

Liu Qing turned into the tent and took out the peppers, tomatoes, coriander, and potatoes he brought and stacked them beside him, and the green and red peppers, tomatoes, and potatoes were also put by the water to bake them.

Coriander is cut into small pieces of about 1 cm and placed in an empty pot for later use.

Then Liu Qing began to pick up the tilapia smeared with scallion juice from Niu Dingtian, smeared chili noodles on the outside, and stuffed the scallions with the juice into the fish's belly.

Liu Qing put dozens of tilapia smeared with condiments next to the fire and slowly baked them.

Niu Dingtian turned to the carp that Liu Qing had baked before, and turned over the big carp whose shell had been charred black.

Liu Qing used a small stick to pull out the peppers and tomatoes by the fire, and called to Niu Dingtian: "Don't turn it over, that thing won't be eaten for a while." Start by making a dip. ”

"Uh-huh." Niu Dingtian came back, put aside the peppers and tomatoes pulled out by Liu Qing, changed the pot, patted the ashes off the peppers with his hands, and chopped them with a knife.

The roasted blackened tomatoes are also peeled off, chopped with a knife and put in a basin, put the previously chopped coriander inside, find chopsticks, Niu Dingtian grinds the three in the basin, puts a little salt and monosodium glutamate, and sets aside.

The actions of the two brothers made Huang Peiling next to her very surprised, she followed Skullcap, and was responsible for Skullcap's food, clothing, housing and transportation, so I won't talk about it in the afternoon.

Now looking at Niu Dingtian and Liu Qing's methodical cooperation, this is really not something that can be done in a day or two.

Huang Peiling had also heard what Zhang Xiong and Niu Dingtian said before, but she was still a little skeptical and asked Niu Dingtian: "Little Niu, Liu Qing, you brothers really open a restaurant?" The hands and feet are sharp enough! ”

Niu Dingtian smiled and turned around and took out a stack of paper bowls from the tent: "Yes! I opened a restaurant with a friend. ”

Huang Peiling smiled: "It's really amazing, I've already started to do things at a young age." ”

Pointing to the charred carp roasted on the bonfire, Huang Peiling smiled and said, "Is it really edible when grilled like this?" ”

Niu Dingtian separated the paper bowl in his hand, and said with a smile: "The way to eat live grilled carp is to let the scales and skin of the carp burn and lock the original delicious taste of the fish." ”

"In this way, the carp will not be damaged in fiber, nutrients will not be lost, and the meat will become more tender after being soaked in juice and moisturized."

"When eating, gently peel off the outer layer of the burnt shell, but sprinkle a small amount of salt to accompany the meal, or you can eat it with water."

Niu Dingtian saw that Huang Peiling listened attentively, and laughed softly: "The dipping water is also made by yourself, after the green and red peppers are burned with fire, the hot and spicy taste changes, and after being chopped into small pieces with a knife, the peppers become fragrant and crispy." Paired with the tomatoes that are also burned over the fire, the two have an extra layer of crispy aroma after being grilled, and when you close the appropriate amount of coriander, the sour, spicy and fragrant taste comes out. ”

"The dipping water from this is best used to accompany foods like barbecue."

It seems very common not to see anything when you make it, but after Niu Dingtian's language processing and saying it, it becomes a dish for the hotel chef.

Huang Peiling was really interested in hearing this, and said with a smile: "Very professional!" It seems that Maverick's restaurant business must be very good. ”

Niu Dingtian smiled: "Professional? Oh, there's Chef! Liu Qing is much better at cooking than me. He was also cooking in the restaurant, and I had to do it. ”

Huang Peiling couldn't help laughing, holding the wrist of the skullcap next to her and laughing a little exaggeratedly, with her tight evening dress, she trembled like a spring flower.

"It's the first time I've ever seen two older boys who are so proficient in cooking! In the future, whoever marries your daughter will be blessed. ”

Niu Dingtian smiled casually: "Then there must be a girl who takes a fancy to us." Hahaha! ”

He handed out the paper bowls and chopsticks that had been filled with hot and sour dipping water in his hands to everyone, and said to Nie Hui: "Brother Hui, please move those plastic boxes over and divide them into two tables to prepare for a big meal." ”

Nie Hui got up and moved the box out and placed it in a circle around the campfire.

Niu Dingtian was blowing here, and Liu Qing was pulling the roasted potatoes out of the fire.