(The second chapter is sent, and there is another chapter in the evening to make up for yesterday.) ）

The first net fishing was a bumper harvest, and after a little sorting and classification, Gu Hongyu asked his second cousin to get some of each fish from the fishing boat to the yacht, and seeing that it was about to be noon, Gu Hongyu decided to make lunch on the yacht.

Although the yacht is not going to sea for a long time, the ingredients on it are particularly complete, it is specially supervised, many daily necessities are changed regularly, plus some fish caught today, so it is not difficult to make a lunch that satisfies twenty or thirty people.

This lunch, the chef Gu Hongyu was in charge, his mother and others were not very good at cooking tuna and other sea fish, and with such fresh ingredients, Gu Hongyu took the initiative to cook without the request of others.

When everyone on the yacht was waiting for Gu Hongyu to cook, the crowd close to the shore at noon dispersed a lot, but some people still did not leave, and with Gu Hongyu's eyesight, he also saw some people with binoculars in their hands observing the fish fishing.

Especially when the net was set up just now, many people were talking about something with each other, and looking at their excited expressions, they must be discussing how to divide the catch.

However, at this moment, Gu Hongyu took a cursory look at the situation on the coast and stayed in the kitchen of the yacht and began to take care of the ingredients.

The tuna sent by the second cousin just now Gu Hongyu estimated that it was two hundred kilograms, and after selecting two pieces of meat, he returned the fish to the second cousin and asked him to put it in the freezer on the fishing boat, and there was no such a large cold room on the yacht.

There are a lot of tuna practices, and today Gu Hongyu took 30 catties of fish meat and planned to make a sashimi directly, and it was also easy to pan-fry tuna pieces.

The meat used to make sashimi is taken from the back of the fish, and tuna has the most naked body and the least fat content, precisely because of the low fat content. The meat is firm and chewy, and the refreshing aroma and sourness of the naked body have an appeal that cannot be matched by other parts of fish.

One of the things you have to do before slicing the sashimi pieces before you slice the tuna skin is to use absorbent paper to absorb the moisture from the pieces and put them in the freezer to refrigerate, the tuna sashimi will taste better when refrigerated. After doing this, he didn't have to worry about it for the time being, and Gu Hongyu went to work on other things.

Pan-fried tuna is also very simple, first cut the raw tuna into thick slices and wash it, or dip it in absorbent paper, and sprinkle salt and pepper on both sides (I personally recommend putting less salt, and you can dip it in soy sauce after it comes out of the pan, which tastes better.) If you like spicy food, you can put some chili pepper and pepper together, or you can put some sesame seeds. ）

Then put a small spoon of oil in a pan, the oil temperature is not too high, and the heat is low, because the tuna is easy to cook. When one side of the fish is a little discolored, flip and fry the other side, it is recommended not to fry the whole cooked, the meat will become old and unpalatable, about 5 minutes per side, that is, leave a third of the thickness of the raw fish in the middle.

Finally, the fish is out of the pot, put the fish on a plate or cutting board and let it cool a little to slice, and the fish that is not fully fried is also easier to slice, and there will be no fine meat residue. The next step is to put it on a plate, and you can serve it with your favorite dipping sauce.

As for cod, there are many ways to do it. The pan-fried and steamed are good, but the cod caught this time is very large, and there is tuna pan-fried in the former Gu Hongyu chose to braise it.

First of all, the cod is washed, scaled, and cut evenly with a vertical knife; Cut the green onion into sections and remove the root of the garlic cloves. Ginger slices.

Put the cod pieces in the pot on high heat, wipe the surface of the pan that will touch the cod pieces with ginger cubes, pour oil and heat them, and put the fish pieces in the pot. Heat evenly and flip the other side after a while; Put the green onions, garlic cloves, and ginger shreds in the pot; Sprinkle salt, soy sauce and vinegar (all on the spatula to control the amount) evenly on the fish pieces and add water; Cover the pot and simmer over medium heat for about 10 minutes, flipping the fish once during the process; After flipping, you don't need to buckle the lid of the pot, and add cooking wine at this time; Braised cod preparation step 5

Be careful and you're done!

In addition to the above dishes, there are also sea crabs, lobsters, scallops, etc., and the recipes of these dishes are not listed here.

It is said that it is a whole fish feast, but the banquet is still inseparable from the clear and refined small green vegetables, a tomato and egg soup, a green pepper scrambled egg, and a few cucumbers, these vegetables have long hooked out everyone's gluttony.

"Boss, the craftsmanship is getting more and more proficient, I don't need anyone to help, it's only been less than an hour, the food outside can fully meet the needs of more than 20 people!" Lin Feiyu and Ye Hai walked into the yacht's kitchen together to inquire about the news.

Gu Hongyu smiled: "Do you really think that the dishes outside can satisfy everyone's stomach, then there will not be enough food for you to make." ”

"Don't, Manager Lin is just talking about playing, how can there be enough things outside, just one table can be eaten, the boss continues, we can resist the temptation of the fragrance." As he spoke, Ye Hai's throat swallowed involuntarily.

"Hehe, you foodies I don't know yet, don't worry, there are still a few dishes, by the way, Xiao Ye took out the tuna pieces that were refrigerated just now for me, the temperature should be just right now, that is, these dozens of catties of tuna sashimi are enough for everyone to eat for a while!" Gu Hongyu commanded.

Ye Hai looked around the kitchen, and soon he found the place where the refrigerator was placed: "Okay, but I said boss, this yacht is really complete, if I have such a yacht in the future, it will be perfect!" ”

Lin Feiyu patted Ye Hai on the shoulder and said: "This yacht is only a few million Australian dollars, work the farm, and your wish will definitely come true in three or five years, but don't talk about the yacht first, let's talk about when you plan to jump into the sea?" ”

"Yes, I'm also interested in this issue, and I'm sure it's not just all of us looking forward to it!" Gu Hongyu said to Ye Hai while cutting the cold tuna meat, now even if he doesn't keep his eyes on the kitchen knife, he can still cut out a thick and uniform slice of meat.

"This ......, aren't you going to eat right now, even if you are a ghost, I am willing to be a full ghost!" Ye Hai said with a resentful look in his eyes.

"Hahahaha......"

It didn't take long for the last few cold dishes to be ready, and when Gu Hongyu, Lin Feiyu and Ye Hai walked to the yacht deck with the dishes, they immediately ushered in everyone's applause.

"Great, now there's finally something delicious!"

"Uncle Gu cooks it himself, and the fish is all freshly caught from the sea, so it must taste extremely delicious."

"Of course, I thought when I smelled it, don't rob me later." This is Lele's domineering voice.

But looking at the little ones' eagerness to try, I'm afraid they won't want to let it in front of the delicious food.

"Let's eat, how about trying my craft!" Gu Hongyu said loudly, and just as he finished speaking, a pair of chopsticks stretched out to the plate on the table like sharp swords and lightning. (To be continued.) )