Even the sun at nine o'clock at sea can turn the fish into salted fish.

"Admiral Wang Yu, are you relying on my ship? It's almost time to go back to your ship's mother. Yamato's smile had changed slightly.

"But you see that my shipwives have run away one by one, where do you think I can go? I can only rely on you to take me in. "Wang Yu leaned comfortably on Yamato's ship, it was cold and cold, ah, it's amazing, I'm going to build a Yamato when I go back!

"Are you thinking of something rude?" Sure enough, Admirals are shameless creatures.

"It's nothing, I'm just thinking, Yamato is such a good ship girl, she can fight and take care of people, I want it too." Wang Yu said even more shamelessly.

"Aren't you afraid that I will record this to the ship's lady of the Governor's Mansion and your ship's wife?"

"Huh? It's okay, they just laugh at me for being whimsical, daydreaming, toads wanting to eat swan meat and stuff like that. "Wang Yu said that his heart is stuffed, and he built Yamato? Honestly, forget it, don't talk about it.

"Ah, I've caught a fish. Yamato help me close the pole. ”

"Admiral Wang Yu, are you too lazy?" Yamato tried to ask, and then helped Wang Yu close the pole.

"No, I just think that the fish I caught are not as good as the ones you catch, and your European spirit is more vigorous." Wang Yu comfortably enjoyed the coldness of the Yamato ship.

"However, I heard that most of the ingredients you get are top-notch, and your ship's mother calls you the European Emperor of the chef world."

"Who said it without long eyes, obviously I just ...... Ah, it's a big yellow croaker! Wang Yu recognized the fish caught by Yamato with sharp eyes.

"Look, this is what you caught before."

"No, this is obviously caught by you, what do you want to eat at noon?"

"Hmm~~~ Do you know how to cook Oucai?" Yamato thought for a moment, smiled at the corners of his mouth, and asked.

"Oucai? Big yellow croaker, how about making a three-wire knock fish? ”

"I'm looking forward to it, but is there enough for this fish?"

"It's okay, they eat something else."

"That's not good." Yamato hides his face slightly.

"It's okay."

"Related!! A sentence suddenly sounded behind him.

"Ah, Akagi, you're here." Wang Yu pretended to be calm and said.

"Hmph, I'm disturbing your good thing, isn't it?" Akagi suddenly grabbed Wang Yu's ear.

"Hey, it hurts..... Okay, what ingredients did you bring with you, can't I make them yet? ”

"Joan of Arc, Atago, Aoba, you say, what kind of dishes are delicious with these?" Akagi asked, turning his head.

Wang Yu followed, okay, it's really all here.

"Since Yamato chose Ou cuisine, we will also choose Zhejiang cuisine." Joan of Arc smiled, and at this time, the north in Wang Yu's arms woke up.

The little fist rubbed his hazy eyes, "Admiral? Good morning. ”

"Oh, good morning, North, let's have a glass of water first." Wang Yu stretched out his hand to Akagi, who had let go of his ears.

Akagi pursed his lips, didn't say anything, and handed Wang Yu a glass of water.

"Come, drink slowly. Tell me what you are going to do. Wang Yu first handed the water cup to the northern sauce, and then said to a few ship girls who were not his own town guards.

The northern sauce held the water cup in his small hand, slowly raised the water cup, and gurgled ~

"I caught a moray eel just now, and I went to the nearby shallow sea area and caught a blue crab and made a double-flavored cockle, how about it? It shouldn't be difficult. Although Joan of Arc said it to Wang Yu, he looked at Xiaobei drinking water in a daze.

"Double-flavored cockles, I remember that when I was studying art, I memorized these two words for a long time. It's obviously a blue crab, but it's called yóu móu. Wang Yu skillfully wiped his mouth for the north.

"Atago, Aoba, what do you want?"

"Hang Sanxian, there is no grass carp, just use the fish caught by your ship's mother to make fish mushroom." Atago glanced at Wang Yu, and then said.

"Hang Sanxian, Aoba, what about you?"

"Me? Eh, I," Aoba looked a little flustered, in the morning, he was kicked out directly by the proprietress, and then he received a call from the boss, giving her a chance to go to the island to collect news, and then, I don't know why, I met Wang Yu and his party at the port, and I was called for some reason. Now I'm suddenly called to order food again.,To be honest.,Aoba is very panicked.。

"It's okay, just order it, I'll do what I can do, and if I don't know what I can't do, I'll try a new dish, anyway, Akagi is there, I'm not afraid of leftovers."

"Hey! Admiral, what do you mean by this, when I'm a pig? ”

"Yes, then, then clam yellow croaker soup, Island Wind and Fantasy also brought back clams." Aoba said with a blushing face.

"Hmmm, foodies, ingredients and kitchen." Wang Yu nodded, and deliberately called out unceremoniously to Chicheng in a somewhat bad tone.

"Hmph, Admiral, stingy." Akagi grimaced at him.

Bounce Akagi's head, "You can help Liangyue order one too." ”

"Steamed Jingyu with spicy black mushroom sauce."

"Yellow croaker in pickled cabbage soup." Two voices rang out at the same time.

Akagi looked at the ship girl who had just come over in annoyance, "Hey, Shuguang, do you want to be so unified, it's black again..... Well, it doesn't seem to be a dark dish this time, but this time it's Zhejiang cuisine, your pass! ”

"Hush." Dawn smacked his tongue.

......

"That's it, Richelieu."

"Okay, put your distance."

"Wait, here's a supply for you." Harbour called out to Richelieu.

"What about you?" Richelieu did not take it for the time being.

"The deep sea has never been worried about supplies. In this regard, your ship's mother is not as good as us. ”

"Then I'll take it."

"Well, besides, I still have something to ask you before we get started."

......

(1) Stir well with water and salt 10:1, put the washed clams into the salt water for about 2 hours, spit out the sediment, take it out and wash it with water.

(2) Wang Yu took a few big yellow croaker, if it was the original world, forget it, the yellow croaker has basically been replaced by grass carp, if the pocket is not rich - forget it, it's useless to think about that.

(2) Divide the large yellow croaker into two pieces, skillfully remove the head, tail, back and skin. Spread some dry starch on the cutting board, roll the fish fillets with starch as well, and then put it on the cutting board and beat it with a wooden punch, sprinkle the dry starch as you knock, and turn over often to prevent the fish from sticking to the cutting board until it is the size of a pancake.

(2) Blanch with boiling water, cool in cold water, take out the folio and cut it, and then cut it into long strips 1-1.3 cm wide with a top knife, with shredded ham, shredded chicken, shredded meat, shredded mushrooms, a few cabbage sums, and then add chicken broth, salt, monosodium glutamate, a little chicken fat, and Shao alcohol heart to prepare.

Three-wire knock fish: sweet and spicy, spicy and fragrant, fragrant and fresh, fresh and sour, sour and salty, salty and sweet...... (It is said)

(1) Put water in the wok and bring to a boil, pour in the clams, push and mix with a frying spoon, and when the clam shell is slightly opened, take it out with a colander, peel the shell and take the meat.

(1) If it is still yellow croaker, cut the yellow croaker meat into small cubes. Crack the eggs in a bowl and beat them into a mixture.

(1) Put 50 grams of cooked lard in the wok, cook until it is hot, burst the fragrance of a little green onion into the pot, stir-fry the diced fish, and then put the wine, salt and broth. After the soup boils, skim off the foam, put monosodium glutamate, thicken it with wet starch, put in the clam meat, stir it gently with a frying spoon, pour in the egg liquid evenly, pour 50 grams of cooked lard, gently push it with a frying spoon, put it out of the pot and put it on the plate, sprinkle with minced ham and green onions. Serve with a plate of vinegar and dip it.

(3) It's still yellow croaker.

(3) Wash the yellow croaker, chop off the pectoral fin and dorsal fin, and cut a few fine-grained knife flowers on both sides of the fish body; Finely chop the cabbage stalks; Put the wok on a high fire, put in the cooked lard, burn until it is hot, put in the ginger slices and stir-fry slightly, then push in the yellow croaker and fry until both sides are slightly yellow, cook the rice wine, cover the pot and simmer slightly; Then, scoop in 750ml of boiling water, add green onion knots, and simmer over medium heat; Burn until the fish eyes are white and the fish shoulders are slightly off, pick off the green onion knots, add refined salt, put in bamboo shoots, snow cabbage grains and 10 grams of cooked lard, and boil over a strong fire; When the marinade is milky white, add MSG, put the fish and soup in a large bowl at the same time, and sprinkle with green onions.

(4) Then it is more complicated, worthy of being a living old man who knows more, Wang Yu chopped the conger eel meat into puree, added refined salt and water, whipped it vigorously, and added egg whites and monosodium glutamate to beat thoroughly; Put the wok on medium heat, add cooked lard, minced green onion, minced ginger, crab meat and stir-fry, then add refined salt, rice wine monosodium glutamate and vinegar, stir-fry thoroughly, and set aside; Cut the cooked pork fat into round slices with a diameter of 5 cm long and 0.7 cm thick, and poke a few holes with a knife one by one;

(4) Then, take a plate, sprinkle 15 grams of dry starch, mix with 50 grams of egg white and dry starch to make a paste; Put the pork fat slices into the egg white paste, hang well and spread them on a plate;

(4) Put the fried crab meat on the fat, then cover it with minced fish, and garnish with crab roe and coriander leaves; Heat the wok, add cooked lard to moisten the bottom of the pot, arrange the crab cakes in the pan, and fry them on low heat until the fat is crusted; Then add cold oil, submerge the minced fish, fry slowly, remove the tail oil, and then fry until the bottom is golden brown and take out;

(4) Wash the cockles (blue crabs), remove the gills and sandbags, then wash them and put them on a plate, add green onion knots and ginger slices, sprinkle with rice wine, and steam them in a steamer with a strong fire; Chop off the toes of the steamed cockles, cut each into 8 parts, sting the feet, put them on both ends of the waist plate according to the original shape of the crab, and install the original crab cover; When served, the crab cakes are arranged in the center of the plate, lined with coriander and ginger shreds, and 2 small plates with vinegar.

(5) Also, it's almost picky, and it really deserves to be from the gendarmerie, and both dishes have minced fish.

(4), (5) Fish mincing, Wang Yu is also very extravagant to use big yellow croaker to make, don't ask him why his own ship mother caught fish by the way when sailing are big yellow croaker. Slaughter the fish and leave it for 20 minutes until the meat is ripe, then it is suitable for minced fish; Place a layer of pork rind on the cutting board, put the fish on top and chop it, do not sprinkle water and cooking wine when chopping; After chopping the fish, stir vigorously: add water first, add salt and deodorant seasoning after the fish paste absorbs enough water, stir until viscous, add egg white and wet starch to increase the viscosity of the minced fish, then add seasoning to determine the final flavor type, and finally add fat and stir well. Because the weather is relatively hot, Wang Yu can't directly stir it with his hands - which also increases the difficulty.

(5) Glittering gold, Wang Yu quickly made the meat skin, and cut the water hair skin into water chestnut slices 5 cm long and 2 cm wide; Wash the chicken, cook it and cut it into slices 4 cm long and 1 cm wide; Wash the pork belly with a little alkali, add water, and cut it into slices 4 cm long and 1 cm wide when cooked; Peel the bamboo shoots, wash them, blanch them in boiling water, and cut them into slices the same size as pork belly;

(5) Chop the pork into minced meat, add a little refined salt, make 3 meatballs, and steam them in a steamer with a strong fire; Make the minced fish into fish balls, put them in cold water, and "raise" them over low heat; Put the wok on a hot fire, put in the cooked lard, put in 7 grams of green onions, stir out the fragrance, put the meat skin, chicken slices, pork belly slices, bamboo shoot slices, shrimp and meatballs into the pot together, add rice wine, soy sauce, refined salt, sugar and 150 ml of white soup, and fire; After boiling, add monosodium glutamate, thicken with dilute wet starch, drizzle with cooked lard, sprinkle with green onions and put on a plate; The meatballs are placed around the plate and the cooked ham slices are placed on top.

(6) Since Shuguang has obtained the pomfret, it is a waste not to do it, so it is better to make steamed Jingyu with spicy black mushroom sauce......

It seems that he heard Akagi's slight smacking of his tongue, ignoring it.

......

"Why is this one coming at the right time?" Harbour asked, this was the thing she didn't understand the most.

"Because, it suddenly occurred to me that if you don't agree with his position, I have to be able to guarantee his position." Richelieu said calmly.

"Just because of this?" Harbor was a little unconvinced, "I thought you were finally going to fight for the Admiral with me, but I didn't expect it to be this matter." ”

"What is there to rob, I think he is my brother, and I still need to rob him?" Richelieu raised an eyebrow.

"Hmm...... It always feels like you've got some concept wrong, but let's have a fight. After this scene, I think we will all have changes, and then it will be handed over to the Admiral. Harbor said in a deep voice.

"Okay, put your distance."

......

"Dinner." Wang Yu announced.

......

BOOM！！！！！！！！

......

In an instant, many ship girls looked up.

"What's wrong?"

Akagi wiped his mouth and didn't speak.

"The storm is coming, Admiral." Lexington explained, "I don't know why, the sea is ...... all at once Well, it feels like it's come to life. ”

"Oh, hurry up then..... Akagi you can eat slowly. ”

......

On that day, the situation changed abruptly.