It's been two days, Wang Yu thinks so, it's time to deal with these things.

white icefish in Antarctic glacial lakes; The Arctic penguins that turned out to be extinct in the world, the polar bear's paws with the smell of fish and ice; And, yesterday, the African lion galloping across the vast grasslands, and the Chinese alligator near the Yangtze River. {Friendly reminder, only fiction, I hope you don't substitute reality.} }

"Yixian, don't you say that such an all-meat feast is a little unpleasant?" Wang Yu pondered what these things should be made of, and asked Yixian for advice.

"It's really inappropriate, it's not balanced." Yat-sen nodded.

"So, what would be the best combination?" Wang Yu continued to ask.

Yat-sen gave the guy a small blank look, "Can the little girl stop you from going to the plantation?" ”

"Isn't that a matter of asking for your opinion?" Wang Yu sneered.

"Don't extract so much that you become extinct." Yat-sen gave him another slap in the face.

"Yes, of course." After Wang Yu got his consent, he immediately ran to the plantation.

"Big fool." No one heard those three words.

——

In the kitchen, "Already decided?" Yixian looked at Wang Yu's skillful movements, and was a little fascinated.

"Well, it's decided, and the next thing is to ask you to help look at the Akagi who probed his brain." Wang Yu said with a smile.

"There's already a shipwn watching her." Yixian was a little unwilling, she hadn't touched these ingredients either.

"Can you please do it with me?" Wang Yu invited.

"Thank you very much." Yat-sen thanked Wang Yu.

"I'm the one to say thank you." The corners of Wang Yu's mouth raised slightly, thinking of the next ingredients, the side as a chef was about to move, "Prestige, please, it's about the noon dinner." ”

"Understood, master, Akagi, it's time for you to give up." Prestige grabbed Akagi's back collar and said helplessly.

"No, I'm going to steal it~~~~~~~ Akagi's voice was gone.

——

White icefish, Arctic shellfish (from the contribution of large mackerel and shooting fish), fresh squid, fresh snail meat, fresh shrimp, cucumber, dream seaweed, soy sauce, and green mustard.

A white porcelain basin is used, one half of which is filled with ice cubes from Antarctica, and the other half is ice water that melts away Antarctic ice cubes.

Fresh squid fillet, fresh snail meat, shrimp, Arctic shellfish are placed on top of the ice cubes, and then cucumber slices and garnished leaves are placed on top of the ice.

Cut the white icefish, place it in ice water, and add a few pieces of dream seaweed.

Then take an appropriate amount of cold seaweed and put it in a small dish; Pour an appropriate amount of soy sauce into the saucer; Squeeze a little green mustard into another saucer.

The white ice fish cold cuts are completed.

African lion meat. I heard that the meat of big cats is generally sour and old.

First, go through it with piping hot pepper water.

Put half of the lean lion meat into a clean basin, sprinkle with salt, sprinkle with minced green onion and ginger, add white wine, and marinate.

Take out the other half of the lean meat, add salt, monosodium glutamate, add more minced green onions, minced ginger, add cooking wine, mix well, and squeeze into balls by hand. After boiling water, put it in the pot, and take it out after boiling until it is eight mature. After taking it out, control the water slightly on the meatballs, then remove the soup from the pot, re-add an appropriate amount of water, ginger slices, green onions, soy sauce, vinegar, dried chili pepper (pepper), bring to a boil, and then put in the meatballs, and when they are cooked, they will be out of the pot.

Half of the marinated meat: take a pan and fry the marinated meat;

Add the potatoes, peel and cut into thin slices and fry as well.

Put the bean paste into the pot, stir-fry the red oil over low heat, add the chopped green onions, ginger, garlic and dried chili peppers, put an appropriate amount of peppercorns, then add the lion meat and stir-fry constantly, add a little sugar, and then put in the potato slices and stir-fry evenly;

Wait until the surface of the potatoes and meat is all coated with sauce and fully flavored, turn off the heat, and sprinkle sesame seeds and coriander to garnish to add flavor.

Lion meatballs and spicy lion finish.

Unlike lions, crocodiles are much better, and many parts are made of the best ingredients. It can be used in both stir-fried and stewed soups.

Crocodile bone broth, crocodile offal soup.

Stir-fried crocodile meat.

Penguin meat has a lot of fat, so it needs special treatment.

Char siu penguin meat: penguin meat, Sichuan pepper, fennel, bay leaves, tangerine peel, rock sugar, soy sauce, Huadiao wine. Marinate the penguin meat first, master the heat, and fry until it is not oily or dry. Scoop up, slice and simmer in a pan with the sauce.

Deep-fried penguin meat: slice the fatty meat, add an appropriate amount of flour to water, mix until viscous, and form a batter; Put the sliced meat into the batter and stick it on both sides; Put an appropriate amount of oil in the pan and heat it until it just starts to smoke; Put the slices of meat sticky with batter into the pan one by one and fry them; Wait until the meat slices are golden brown on both sides, remove and drain the oil; After all the frying, do not turn off the heat, and then put all the fried meat slices into the oil for the second frying, at this time the oil temperature must be high, it does not take too long, and it will be fished out and drained after frying; Served with steamed buns, a little sweet noodle sauce and shredded green onions.

Penguin Meat & Leek Dumplings – Put different Barilla petals in each dumpling.

Wine stewed bear's paws.

Remove the smell: Boil the bear's paw in boiling water for about 10 minutes and remove it. Boil water in the pot again, add green onions, ginger, cooking wine, and then put in the bear's paw and boil for 10 minutes to remove the fishy smell of the bear's paw.

Soup base: Remove the penguin meat with boiling water, wash off the blood foam, and remove the winter bamboo shoots with water. Arctic mussels are washed of sediment and poured into a small amount of crocodile broth.

First stew: In a large casserole, add bear paws, penguin meat, sea rice, winter bamboo shoots, green onions, ginger, pour crocodile soup, boil over high heat, and then simmer over low heat—from time to time, add new wine made from the fruits, leaves, and vines of wine trees transplanted from the Devil's Desert.

Treatment: When the bear's paw is stewed for six or seven years, remove the casserole from the heat, remove the ingredients, take out the bear's paw and gently remove the bones and cut them into cubes, so that the skin under them is connected.

Re-stew: Strain the soup from the large casserole into another casserole, put in the bear's paw, put in the selected winter bamboo shoots, new wine, salt, and sugar, bring to a boil, and then simmer over low heat. Then put the Arctic shellfish crocodile soup and ham slices, Chinese cabbage, tofu bubbles, potatoes, beans, and lion's blood into the casserole and continue to stew until the bear's paw is completely stewed into the flavor.

Also, Crocodile Blood Baked Rice – Crocodile blood mixed with steamed rice.

- That's not enough.

Cold bracken

Stir-fried Pulai

Cranberry Soup: Peel off the potatoes and cranberries, cut off 1 thin slice of cranberry and set aside, and cut the rest into pieces. Then cut the cranberry slices into thin strips, chop the leaves, and set aside. Pour the stock into the pot, add the diced potatoes and cranberries, cover the pot and cook over low heat for 30 minutes. Chop the cooked bacon, stir-fry, turn off the heat and keep warm. Add crème fraîche cheese to the cranberry soup and stir with a mash stick, occasionally adding some water. Season with lemon juice, salt and pepper, then add the cranberry shreds and crushed cranberry leaves and heat again. Place the soup in a deep dish and sprinkle with bacon. This is a modern take on a traditional vegetable.

Of course, all three of the above are specially cultivated in the area carved out by Yatsen in the plantation.

Then, the feast promised by Wang Yu began.