Although there were some small accidents during the three-day second-year final exam, it finally came to a successful conclusion. The group happily packed up and left Okinawa to go home or enjoy their summer vacation at another resort. The poor insects who failed to cross the passing line also packed their bags in frustration and went to the tutoring location arranged by Erina Nagikiri, the commander of the far moon, to spend a different kind of summer vacation.

The sea is calm under the intoxicating night, and the waves gently lap on the sand. The beach is surrounded by five steps, one post, ten steps and one sentry, the woods and grass are covered with surveillance probes covering the entire area, drones in the sky shuttle back and forth on the roads outside the beach, and more than a dozen teams of black-clothed people patrol. Such high-level security measures are not for a night tour of a certain head of state visiting Okinawa, but to ensure the safety of Erina Nagikiri lying on a beach chair.

Two days ago, Erina Nagikiri was kidnapped right under her nose, and Shinto Sinsa cited the incident as a shame in her life. After rescuing Erina Nagi without danger, Shinto Scarlet Shazi notified the Far Moon School Park as soon as possible.,Ask for additional security forces.。

The kidnapping of the commander-in-chief is such a major event, and the Engetsu School Park reacted immediately, mobilizing the security forces that can be used to carry equipment and fly Okinawa overnight to reinforce the security line around Erina Nagikiri.

Even the local government of Okinawa panicked about the equipment and personnel that were enough to fight a small war, and hurriedly sent people to inquire about the details. Erina Nagikiri took a lot of trouble to dismiss the nervous government officials, and ordered the guards who came to escort him to leave some of the others to go home, and Erina Nagikiri did not blame Nito's overreaction.

Since leaving that night, Bo Chaoyang has not appeared again, as if the group of them have all disappeared into the sea. Erina Nagi breathed a sigh of relief, and the same Jiang Yunfeng breathed a sigh of relief. Now he finally has time to make good on his promise and reward his buddies who come to help with items that aren't on the menu.

"Nene~Jiang Jun, what kind of cuisine is your hidden menu? Will it be the same as Kohei-kun? In high spirits, Yuhime Yoshino circled around the barbecue grill and once again closed the crisper on his little hand.

"Yuhime~ From the time we arrived at this beach in the evening, you have asked this question no less than sixteen times. Haven't you been complaining about not being able to go to sea these days? Now that the opportunity has come, don't hurry up and make up for what you lost! Jiang Yunfeng sent Yoshino Yuhime, who wanted to explore his secret fresh-keeping box several times, away.

"Don't push me! Jiang Jun didn't dare to show people if there was something unsightly in it, shouldn't you be like Xingpingjun, cooking some dark cuisine?! Yuhime Yoshino, who was pushed away, became more and more curious about the ingredients in the box, and couldn't help but think of Kohei Soma's past.

Jiang Yunfeng was laughed angrily this time, and said cross-waisted, "Alas~ Youji, have you been tortured by Chuangzhen out of the psychological shadow?" Besides, when have I ever devised a dark dish like Sojin to harm you? ”

"And said no, did you forget about the stinky tofu incident of the Moon Festival, Jiang Jun?!" Yoshino Yuhime argued with reason, and found out what Jiang Yunfeng did when he made stinky tofu.

Jiang Yunfeng was speechless for a moment, the tragic situation in Jixingliao at that time was still vivid, but he didn't plan to give up the quibble, "The stinky tofu incident is a good illustration that if you want to wait for something, you have to pay the corresponding price, then again!" You didn't eat any of the dishes I served after the disaster? ”

"Hmm.... It's delicious..."This time it was Yoshino's turn to be speechless.

"So I don't want to show you because I don't want to increase the psychological burden when you enjoy it, as the saying goes: out of sight is clean. When the time comes, you just have to eat something delicious, no matter what it's made of, in short, you won't die if you eat it. Jiang Yunfeng relied on his three-inch incorruptible tongue to successfully flicker Yoshino Yuhime with a lot of crooked reasoning, and finally sent Yoshino Yuhime, who was very vigilant, away, and Jiang Yunfeng opened the mysterious crisper box.

What catches your eye is palm-sized oysters, and these oysters are closed with their carapaces closed. Jiang Yunfeng didn't go through any treatment, and didn't pry open the oyster shell, he just threw it on the grill and let it be grilled by charcoal, and Jiang Yunfeng hid the protagonist below.

Peeling apart the crushed ice and trying to hide the ingredients to finally reveal its true face, the brain of the local Okinawa black-haired soil pig and some long objects, if there is a second southern Chinese person present, he will definitely smile when he sees the strip that Jiang Yunfeng is holding in his hand now. Jiang Yunfeng personally went to the shop that provided meat skewers for himself for the final exam, and cleaned up all the bloodlines and fascia of these pig organs one by one according to his own requirements.

Taking advantage of everyone's attention to frolicking in the sea, Jiang Yunfeng quickly put a few green onions at the bottom of the stainless steel bowl, put a piece of lotus root slices on the mat, and finally put the pig brain on the lotus root slices. Drizzled with five kinds of sauces, seven kinds of spices and the final exam, the remaining pot of brine was used to make a marinade containing more than 20 kinds of seasoning spices, and another small bowl was used as a lid, and the stainless steel bowls containing the pig's brains were placed one by one on the charcoal fire.

Take out an iron skewer Jiang Yunfeng pinched a pale pink strip of pig organs, the tip of the iron skewer penetrated the thick fleshy layer at the root of the viscera, and then wound the whole organ along the iron skewer in a circle, and finally the tip of the organ was fixed on the tip of the iron skewer. Jiang Yunfeng, who had strung one of them, let out a breath, the scene just now made every man feel a phantom pain when he saw it, and this phantom pain tortured Jiang Yunfeng many times.

After skewering these pig whips, Jiang Yunfeng took the opportunity to put them on the grill, and the oysters that had been put on the first step had burst open a gap in the roasted carapace, wisps of steam wafted out from these cracks, and the stainless steel bowls neatly placed on the charcoal fire also exuded an attractive aroma. Jiang Yunfeng brushed the pig whip with a layer of vegetable oil, evenly sprinkled dried chili peppers, fried white sesame seeds, cardamom, cinnamon, cumin, star anise, cumin, white pepper, salt, chicken powder mixed with broken barbecue secret ingredients, and beckoned everyone playing in the water to come back to eat.

Erina Nagikiri put down the books in her hand, left the beach chair, came to the table and chairs next to the barbecue grill and sat down with everyone, Jiang Yunfeng first brought a plate of charcoal-grilled oysters and fish sauce to accompany the meal. Erina Nagikiri didn't know what to do with this oyster that had not been processed in any way and did not have any seasoning, so Jiang Yunfeng took a charcoal-grilled oyster and introduced it while demonstrating.

"This method of charcoal-grilling oysters is regarded as the ultimate way to eat oysticks in my hometown, and there is no need for complicated seasonings to hide the essence of oysters. Everyone, pay attention! Break off the small oyster shells and leave the large shells to make a perfect container, and the oysters can be eaten with chopsticks and dipped in fish sauce. Don't throw away the soup left in the oyster shell, these are the essence. ”

After speaking, Jiang Yunfeng handed the demonstration oysters to Erina Nagikiri, and Erina Nagi enjoyed them according to the method just now. The oysters without extra seasoning retain their most authentic original flavor, and a little bit of fish sauce refines the softness and freshness of the oysters, which is simply an SAP for your mouth.

Drinking the soup from the oyster shell, this fresh and sweet taste that seems to have extracted the essence of the whole seaErina Nagi has only tasted it in a few extremely high-end restaurants, and those dishes are all top-notch dishes without exception, which requires a lot of energy and ingredients to present, but Jiang Yunfeng only uses a raw oyster to achieve the same effect.

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