Under Ling Yuan's slightly cool gaze, Qian Mo stammered a little, and the courage to knock on the door just now seemed to be gone.

Only then did he realize that he seemed to have disturbed the time when the master and Miss Feng Jiao were alone.

Seeing that Ling Yuan began to raise his eyebrows and look over, Qian Mo was even more subconsciously weak, but Ni Ying, who was still standing behind him, said boldly: "That, Lord Emperor, we just want to come over and ask Miss Feng Jiao, what to eat at noon today." ”

Feng Jiao smiled and said to Qianmo: "I discussed with Ah Ling just now, I don't know what kind of means those who know the art of curses will use to calculate us. Therefore, it is obviously unsafe to fish or catch seafood on the boat. But now I still have a small amount of seafood in my space. Let's eat the food today while it's still fresh, and tomorrow, we'll have to rely on the ingredients in the space to survive. ”

"Really? That's good, that's good. As soon as he heard that there was something delicious, Qian Mo couldn't help but be happy, and it seemed that even the cold air emitted by the master who was disturbed became less terrifying.

"I don't know what we're going to eat?" He hurriedly asked.

"I'll make you two dishes that you haven't eaten at noon today, a stewed yellow croaker in sauce and a snowflake crab bucket." Feng Jiao said with a smile.

After Qianmo and Ni Ying, the two foodies, left with peace of mind, Feng Jiao entered her space and began to get busy.

She disembowels and washes the croaker, puts a flower knife on both sides, smears a little salt and = and flour, and controls the dryness and sets aside.

Put an appropriate amount of oil in the pot, wait until the oil is hot, add the yellow croaker, fry until the fish is golden brown on both sides, remove it, and control the oil.

Leave a little oil in the pot, put the green onion and ginger in, fry the fragrance, pour in the sweet noodle sauce, stir-fry the sauce fragrance, put in the fried yellow croaker, gradually add hot water, and continue to simmer.

After boiling, turn the fish over, cover the pot, simmer for two minutes on medium heat, then turn the fish over, turn to high heat, slightly reduce the juice, and then put it on a plate.

The cooking process of snowflake crab bucket is slightly more complicated.

To cook this delicacy, you need to brush the crab shells inside and out in advance, boil them in a pot of boiling water, remove them, dry them, and arrange them on a plate with their shells facing down for later use.

Then, beat the egg whites into foam, put them in a plate smeared with lard, make 16 snowflake stacks according to the number of two per person, decorate them with small diamond-shaped cooked ham slices and coriander into small flowers, and take them out by steaming them in a small basket.

Heat the wok on the fire, add an appropriate amount of lard to heat, add shredded green onions, minced ginger and diced pork fat, put in crab powder and stir-fry gently, add an appropriate amount of Shao wine, fresh soup, salt, sugar and burn thoroughly, add water starch to thicken, pour lard and evenly, sprinkle pepper out of the pot, divide into the shell, and put snowflakes on it.

Put an appropriate amount of chicken broth and an appropriate amount of salt in the wok. Boil the soup, add water starch and stir well to form a glass shape, add lard and stir well, and pour it on top of the snowflake crab bucket.

In addition to these two delicious dishes, Feng Jiao also made dishes such as shrimp balls with vermilion jam and fried cuttlefish with leeks.

When it was time for lunch, except for Feng Jiao and Ling Yuan, who were eating in the pavilion of the farm space, everyone else gathered in the dining room on the ship.

Looking at the seafood feast with all kinds of aromas and flavors, everyone can't help but move their appetites.