Looking at Qian Mo's deliberately made, exaggerated expression with shiny eyes, Feng Jiao couldn't help but smile: "Let me see, what other seafood did you catch?" I decided that I would like to show off my cooking skills at noon today, cook a few more good dishes, and let everyone have a happy meal! ”

Qian Mo couldn't help but cheer when he heard this.

However, Ling Yuan's heart suddenly thought of another important matter.

Even Qian Mo and Yun Shen knew that they had to give gifts and thank you for eating the delicious food cooked by the little chef, and they also said such things as Mingzhu with a beauty.

He, the one who wants to pursue Feng Jiao, can't be compared to his contract beasts!

Well, does he have any good things on hand that he can give to the little chef?

Looks like he's going to need to think about it!

Feng Jiao's side, after accepting the gifts from Qian Mo and Yun Shen, she also accepted the fish caught by Ni Ying and the shrimp and crab sent by the Demon Emperor Hanxing.

Seeing that there were so many foodies eyeing her, Feng Jiao entered the farm space early and began to get busy.

Sea cucumber, a food with a strong flavor, must be given a delicious and unique taste with the same rich green onions, so as to live up to the deliciousness of sea cucumber.

Therefore, the first thing Feng Jiao did was to burn the scallion oil.

Take the green onion white, wash and cut into sections, slice the garlic and ginger, and wash and cut the selected coriander.

After processing these ingredients, put about a pound of cooked lard into the wok, burn to eighty percent of the heat and put in an appropriate amount of green onions, ginger slices, garlic slices, fry until golden brown, and then put in the coriander section, after frying scorched, the above raw materials are taken out, and the remaining oil is paste scallion oil.

Wash the fresh sea cucumber, put the whole in a pot of cold water, boil over a high fire, cook for about five minutes, drain the water, then cook with an appropriate amount of chicken broth to soften, and make it flavorful, drain the chicken broth, and set aside for later use.

Cut the green onions into five-centimeter pieces and chop the appropriate amount of minced green onions. Cut the garlic into pieces about three or four centimeters long.

Put the wok on the hot fire, pour in the cooked lard, burn to eighty percent hot when the green onion section is lowered, fry the wok's end away from the fire when it is golden brown, the green onion section is served in the bowl, add two or three taels of chicken broth, an appropriate amount of Shao wine, ginger juice, soy sauce, white sugar and homemade monosodium glutamate, steam the upper drawer with a strong fire for one to two minutes and take it out, decant the soup, leave the green onion for later use.

Put lard in the pot, add fried green onions, sea cucumbers, salt, clear stock, sugar, cooking wine, soy sauce, sugar, bring to a boil, move to a slight heat and simmer for two to three minutes, bring to a boil, add monosodium glutamate and thicken with starch.

Don't stir the sauce immediately after it is in the pan, wait three or four seconds before stirring it well.

Starch gelatinization will make the dish form a bright sauce and bright appearance.

Boil the juice over medium heat and pour in the pre-fried scallion oil, which is a good way to complete the mellow taste of the scallion grilled sea cucumber.

The big crab sent by Hanxing was steamed directly, the prawns were fried, made into braised prawns, and a fish was burned, and more than a dozen dishes were made, but the ingredients sent by everyone were still not used up.

She had to store the rest of the things in the space, put the fresh-keeping boxes where they should be put in the fresh-keeping boxes, and some of the fresh seafood was directly raised with seawater, ready to wait until the evening or tomorrow to eat.

While Feng Jiao was busy cooking and cooking, Ling Yuan's heart couldn't help but feel troubled.

There is no other reason than ......