The white tiger puffer fish sashimi is blanched in a bubbling cheese fondue, and the hot cheese slurry makes the sashimi noodles ripen quickly to trap the meat juices, while the cheese on the outside adds a different flavor to the sashimi.

Macron, his wife and two young children praised Kohei Soma's combination of Japanese sashimi and Swiss cheese fondue in the Chinese way of mutton shabu, but this is only the first of three forms of Kohei Sojin's special dinner puffer fish meal.

Two pieces of white meat removed from the tiger pufferfish, one has been turned into sashimi and is being eaten by the Macron family, and the other is still spread like a carpet on the cutting board. Kohei Soma brushed the upward-facing side of the carpet in front of him with a Japanese-style teriyaki sauce made of mirin, thin soy sauce, brown sugar, black pepper, garlic paste, and wasabi, and then spread a layer of shredded green onions cut as thin as a hair, and pinched

Roll one end back until it forms a sandwich fish roll.

Holding a knife, the fish rolls are divided into 12 small portions according to the thickness of one centimeter, and Kohei Soma takes out a handful of bamboo skewers and separates the small portions of fish rolls in the form of yakitori and skewers them on the bamboo skewers. Twelve small portions were dressed in four skewers, and Kohei Soma brought out the small charcoal stove that had been following him, brushed both sides of the fish skewers with clear oil to prevent them from sticking, and then spread them on the barbed wire and grilled them.

On the other hand, the fish bone broth of the scarlet sand is also light and milky white, turn down the heat and put a large handful of shredded green onions and schisandra fruit sprouts into the broth. Kohei Soma also noticed the progress of Shinto's scarlet sand, so he adjusted the direction of the fish skewers to make room, and cut the white seeds of the two large tiger puffer fish into small pieces and put them on the barbed wire fence to charcoal-grill.

The small pieces of white seeds are roasted until they are browned on all sides, and then these roasted white seeds are handed over to Shinto to put in the scarlet sand and stew in the broth, and Kohei Chuangzhen found a pu fan to fan the air inlet of the small charcoal stove, and the charcoal fire in the furnace is instantly strong and the heat is pressing, and the fish rolls are grilled on both sides until golden brown, and the green onion section is also fried with the fragrance of green onions.

The white seeds have been simmering in the broth for a long time, and it is time to serve them in the pot, and Shinto Scarlet did not directly scoop the charcoal-roasted puffer fish white seeds. Instead, put a lump of mashed radish mixed with green grapefruit, a pinch of chives and a little balsamic vinegar in a small bowl as a container, and then melt the broth in the pot before serving the charcoal-grilled puffer fish white seeds into the bowl.

Topping up the broth, adding some fresh shredded green onions and soft-boiled schisandra fruit sprouts, and sending it to the Macron family together with Kohei Soma's grilled fish roll skewers with small lime petals.

The second course has already been served, and Kohei Soma has been working non-stop on the final dish, and now all he has left is the whole puffer fish skin, so the third course will be a dessert type cold dish.

Spread out the rough outer layer of the skin of the whole puffer fish on a cutting board, use a kitchen knife to cut the dividing line between the back and abdomen, cut off the rough black or white cuticle on the outer layer of the skin, and then cut the soft skin into thin strips with a knife. The color of the fish skin alone will look too monotonous, so Kohei Soma found a few partners to mix the puffer fish skin waiting in the stainless steel basin.

Blanch the yellow-brown burdock root to remove the earthy smell, immediately add ice water to dissipate the heat, and then mix with the tender lettuce leaves, the finely chopped cucumber shreds, and the green and red pepper shreds. Xingping Chuangzhen mixed a sauce similar to the vegetable salad made by Jiang Yunfeng in Austria at that time, but the amount of lemon was increased to make the whole fish skin salad finally present a sour taste, and he found another stainless steel basin to pinch the seam and shake it up and down, so that the ingredients inside and the sauce were fully integrated.

Finally, with a refreshing fish skin salad as the finish, Kohei Soma finished his puffer fish dinner, and the Macron couple set off with their children to attend the local cultural evening. The on-site director told the receivers to turn off the camera, and he and the producer slipped into the small room and began to edit the program they had just recorded.

Kohei Soma and Shinto Scarlet high-fived and then went upstairs together to prepare to change clothes, and when they saw Erina Nagikiri, who had been watching from the second floor, Kohei Soma looked like a person who had come over and said, "Erina-chan, I'm looking forward to your performance tomorrow." ”

Erina Nagikiri just responded with a faint smile.

"Erina-sama, tomorrow I will do my best to help you complete the most perfect work!" Although she looked tired, Shinto Scarlet Sako was inexplicably excited at the thought that she could assist Erina Nagi as an assistant tomorrow.

"Then please, Scarlet Sand. But what you have to do now is to feel and rest, and to recuperate. Erina Nagikiri was very gentle to soothe the tired new To's Scarlet Sand.

Kohei Soma glanced left and right and asked strangely, "Huh?" I saw Ah Feng just now, why is there no one now? ”

"Yes, he was still ..... just now" Erina Nagi also wondered, why did Jiang Yunfeng disappear all of a sudden.

"Are you looking for me?" At this time, Jiang Yunfeng, who rolled up his trouser leg and carried a pair of sandals, walked out of the corner of the corridor.

Xingping Chuangzhen looked at his dress, and guessed what he wanted to do: "Ah Feng, are you going to collect those crockpots?" ”

"Yes, it's the lowest point of the tide, and the tidal flats are all out of the water. I'm going to hurry up and count the harvest, and if it's not enough to see if I can dig something on the tidal flats, you can talk about it, I'll go first. After speaking, Jiang Yunfeng stopped staying and left in a hurry.

Pushing the small board cart to the edge of the tidal flat again, this time Jiang Yunfeng came prepared, put on rubber gloves and masks, lifted the plastic bucket and stepped into the foul-smelling tidal flat. The mud is still knee-deep, and although Jiang Yunfeng, who has the protection of a mask, has a difficult way forward, he will not suffer from his nose like yesterday.

"Wait a minute!" Jiang Yunfeng, who hadn't taken a few steps, was stopped by a sudden voice behind him, and when he looked back, it turned out to be Erina Nagikiri, who was exactly the same as his outfit, standing on the shore and preparing to come down.

Jiang Yunfeng tore off his mask and said hurriedly, "Miss, don't come down, ....."

Bai Nen's legs were already stepping on the mud, and Erina Nagikiri tore off her mask and asked, "What did you just say?" The sea breeze was too strong for me to hear. ”

"I'm just reminding the eldest lady to be careful with her feet, don't get stuck in the mud like yesterday, I don't have the strength to dig again." Jiang Yunfeng knew that he couldn't fool the stubborn Erina Nagi back to shore, so he could only change his words.

"If that's the case, don't worry about letting me drown in the tide of return." Erina Nagikiri shot back faintly.

"How is that possible! It's not my style to see death and not save it, so the eldest lady helped us to hurry up and see what we gained. Jiang Yunfeng stretched out his arm and said.

Erina Nagi smiled faintly and helped Jiang Yunfeng's outstretched arm, and the two soon came to the place where the crockpot was buried yesterday. A neat row of small puddles on the bare tidal flats mark the location of the crockpots. Jiang Yunfeng dug up the silt, took out the buried crockpot, and poured out the seawater inside, and the seawater was poured out while sleeping, in addition to the dead fish bait, there was also a big blue crab.

Facing the big blue crab that opened its two huge crab claws to bravely face it, Jiang Yunfeng just admired its courage and then stuck a lump of mud on it, and then took advantage of the big blue crab's inattention to pinch the last pair of hind legs of the big blue crab and picked it up and weighed it, which weighed more than a catty.

Erina Nagi looked at the strong blue crab in Jiang Yunfeng's hand and said, "This is the prey you want to catch when you bury the crockpot?" What are you going to cook with it? ”

Jiang Yunfeng just smiled meaningfully and said, "Tonight, Miss, you will know." ”