I wonder what kind of delicious food that little girl will cook?

In the kitchen, Mo Xun, Cai Youyou and Wang Fatzi are working together.

Mo Xun is processing the head of the fish.

He cleaned up the fish head, cut the knife from the back of the fish, patted the back of the knife with his hand, neatly divided the fish head in two, and then cut a few knives on the fish bone, which was to facilitate the taste.

Next, marinate the fish head with sliced ginger, green onions, and cooking wine for 10 minutes.

And the fat man, over there, is dealing with spices and ingredients.

He chopped tempeh, chopped pepper, garlic and pickled ginger into small pieces, raised the heat to a low heat, and poured in a small amount of tea seed oil. Stir-fry garlic, ginger, chopped pepper and tempeh, then add an appropriate amount of bean paste and oil to stir-fry until fragrant.

Wang Fatzi tried to taste the taste, raised his hand and raised his thumbs to Cai Youyou and Mo Xun, then turned off the heat and put the fried sauce aside for later use.

To Liang Hu's surprise, Cai Youyou actually dealt with an ingredient that he didn't expect, lamb chops!

In order to make it easier to pick up when the restaurant opened, this time, Mo Xun brought them pickled and refrigerated lamb chops.

Cai Youyou, on the other hand, took out the lamb chops that had been marinated for more than an hour, sprinkled some chopped onions and rosemary on top, and set them aside to marinate slightly.

Mo Xun picked up the pickled fish head and removed the green onion and ginger, poured out the marinated juice, dried it with kitchen paper, and then heated the pan and poured oil into the pot.

Liang Hu looked at Mo Xun with some curiosity.

He knew that Mo Xun had poured so much oil into the wok, it should be used to fry the fish head.

However, the conditions on the aircraft are limited, and there is no such large woks with a large capacity in his flying machine. So he was curious about what Mo Xun would do with the fish head that looked bigger than the wok.

I saw Mo Xun holding the fish head with long chopsticks in one hand and a large frying spoon in the other, pouring the hot, hot oil in the pot directly on the surface of the fish head, and using that way of drenching and frying, little by little, to make the fish head meat cooked.

The head meat processed in this way is charred on the outside and tender on the inside, and has the burnt aroma of fried fish and the tenderness of the fish itself.

The smell of fried food quickly wafted from the kitchen.

Just when Liang Hu was observing Mo Xun's every move through the camera, he saw that Cai Youyou also moved.

She put olive oil in a wok over medium heat, heat it to about 180 degrees, add onions and garlic slices, fry them until the surface is golden brown, and then scoop them up, using only the oil that has been fried golden garlic and onions.

Evenly coat the marinated lamb chops with corn flour, put them in an oil pan, fry them until golden brown on both sides, remove the oil, and put them on a plate for later use.

Liang Hu held his chin and frowned.

Mo Xun and Cai Youyou, did they discuss preparing two dishes for him?

One is chopped pepper fish head, and the other is fried lamb chops?

At this time, something unexpected for Liang Hu happened again.

On the fat man's side, turn on the fire and heat the prepared sauce again.

On Mo Xun's side, the fried fish head with an attractive golden appearance was taken out of the oil control and put it into another pot.

And Cai Youyou also put her fried lamb chops next to the fish head.

At this time, Wang Fatzi poured his heated sauce into the pot of fish head and lamb chops, and continued to heat it. Read the latest chapter of "Otherworldly Restaurant: Xueba's Private Caipaw Book House" for free for the first time.