After Qian Chen returned to the kitchen, he began to prepare the ingredients.

Beef tongue is one of the commonly used Japanese ingredients, but the 'beef tongue' that Qian Chen uses today is very special.

The green tongue he was holding looked like a cheap product from some popsicle manufacturer.

In fact, this 'beef tongue' is not meat or popsicles, but a fantasy vegetable - beef tongue spinach.

It looks like a cow's tongue, but it has the taste of both cow's tongue and spinach. At the same time, it has the unique flavor of beef tongue and the refreshing taste of spinach.

In addition, Qian Chen also took out soy sauce, garlic, salt, sugar, pepper and other condiments, and finally he actually prepared a lotus leaf.

Qian Chen first washed the beef tongue spinach, then cut it into pieces 1 cm thick and half a palm the size, and then marinated them with soy sauce, garlic paste, cooking wine, pepper, salt, sugar, etc.

Wait until the beef tongue spinach has changed color slightly and is basically marinated.

Qian Chen placed a pan on the stovetop, lit the fire, and threw a piece of butter into the pot.

When the butter melted and white foam began to emerge from the entire pot, Qian Chen picked up the beef tongue with chopsticks and slid it into the pan.

The high-temperature butter comes into contact with the moisture on the surface of the beef tongue spinach and immediately sizzles.

Qian Chen didn't turn off the heat at this time, and directly fried the beef tongue spinach over high heat, and then the surface of the beef tongue spinach was all wrapped in a layer of burnt yellow and crispy skin, and the juice was firmly locked inside.

Qian Chen took out a small steamer, spread the lotus leaves on the steamer, and then spread the steamed rice on the lotus leaves.

Then Qian Chen poured the freshly fried beef tongue spinach on top of the rice along with the sauce.

The brown sauce immediately turns the snow-white rice brown.

Qian Chen found a thin rope, folded the lotus leaf into a pocket, tied it up, and then continued to steam it on the steamer.

However, this time, Qian Chen only steamed it for just three minutes with a fierce fire.

Then Qian Chen peeled the shrimp and left only the tail, then coated it with flour and breadcrumbs and put it in the oil pan to start frying.

After a while, the fried shrimp with a golden appearance were ready.

On the other side, Mary also made desserts.

Soon, the dishes ordered by Kunai Bodou were served to the table one by one.

Looking at Yako, whose little face was flushed with excitement and stared at the exquisite dessert with his eyes shining.

Jiu Nei Bodou couldn't help but say sorry to her in his heart.

'Sorry! Arco, I'm probably going to break the contract. Sure enough, it is the most important thing for me to return to Earth! ’

Because Jiu Nei Bodou really can't stand the medieval world without computers, mobile phones, networks, new wives, potato chips and ice!

'Before leaving, at least let me enjoy the food of another world...

Is it actually packed with lotus leaves? What a novel design! Let me see what kind of surprises there will be! ’

Jiu Nei Bodou reached out and untied the string on the upper part of the lotus leaf.

A faint fragrance of lotus leaves mixed with the fragrance of butter, soy sauce and garlic came to the surface.

Suck!

Jiu Nei Bodou couldn't help but sniffle, and was instantly captured by this mixed fragrance.

'What does this smell like!?' It smells so good! Hurry up and try it! ’

Jiu Nei Bodou picked up the spoon with an excited face.

In the middle of the lotus leaves, which have turned gray-green after steaming, the white rice is piled up in a pile, and a few dark green 'beef tongues' are covered with several slices of dark green 'beef tongue', and the rice below the 'beef tongue' is soaked in dark brown sauce.

Looking at the strange color of the 'bull tongue', Jiu Nei Bodou's excited heart suddenly cooled by half.

'What is this!?' Where is the gene mutation product? Or is it a specialty? It looks disgusting! ’

Looking at the strange green 'bull tongue' in front of him, Jiu Nei Bodou couldn't help but start his stomach to churn.

"What's wrong with you, guest? Is there anything wrong with it? ”

Qian Chen looked at him a little strangely, looked at him and said.

"No, I'm just, just a little tired, no big deal."

'Suffered! If I don't eat it, will it anger the Master and then not send me back? Crisis! The Great Crisis!

Just think of it as a regular jelly! Although the soy sauce with garlic and jelly tastes strange too!

Come on! Nine Inner Bo Dou! You're a capable man! You can definitely do it! ’

So under Qian Chen's kind and close gaze, Jiu Nei Bodou scooped up a spoonful of green and trembling beef tongue spinach, and then with a heroic expression, he ate all the contents of the spoon into his mouth at once...

In an instant, the rich flavor of soy sauce and garlic rushes to the nose, and then the unique flavor of the beef tongue is completely dissipated, and there is an incomparably unique and fresh flavor in it.

'What does this smell like!?' Why is it so fragrant! It's incredible! ’

Jiu Nei Bodou tasted it carefully, the cow's tongue was extremely soft, but with unparalleled chewiness and toughness, as if it wanted to wrap his tongue whole.

And that mysterious smell seems far away.

'This is ... The taste of spinach! I see! ’

The garlic flavor removes the fishy smell of the beef tongue, the soy sauce makes the flavor richer, and the spinach flavor enriches the flavor.

Kunai Bodou scooped up another spoonful, this time without the beef tongue, but with a lot of rice that had been stained dark brown by the sauce.

The rice, which is still steaming white, exudes a strong aroma of burnt soy sauce and lotus leaves.

Jiu Nei Bodou hurriedly put the rice in his mouth.

"Whew!"

The rice was not yet cold, but the gravy, garlic, lotus leaf, and soy sauce aroma of the rice seemed to have been cursed.

Jiu Nei Bodou thought about spitting it out in his head, but his mouth was not controlled at all, and he would rather endure the heat of the rice than spit out a grain of rice!

In desperation, he could only rely on the air convection generated by inhalation and exhalation to accelerate the cooling of the rice.

After a while, Jiu Nei Bodou chewed the rice and swallowed it.

At that moment, he felt as if his soul had been sublimated.

The rice soaked in the sauce and the beef tongue have a different texture. The rice absorbs the flavor of the beef tongue and dilutes, diffuses, and wraps up the flavor to create a lighter and softer flavor.

Not only does the beef tongue look less greasy, but the flavor of the whole dish is more layered, which is really the finishing touch!

Jiu Nei Bodou then tasted another bite of fried shrimp.

Katz!

With a crispy sound, the crispy skin of the fried shrimp is bitten open, and the umami of the shrimp and a thick milky aroma rush straight to the mouth.

"This, it's cheese!?"

I saw that there was a layer of pale yellow liquid between the shrimp meat and the dough coat, which exuded a strong milky aroma, which was the best cheese for shrimp.

The rich, creamy aroma of the cheese maximizes the umami flavor of the shrimp.