As soon as he entered the state of cooking, Hao Dong's attention was completely focused on the ingredients, and his mood calmed down.

But calm is calm, and he is actually a little strange. Obviously, the scene I had seen before made me feel all kinds of discomfort, but after a while, it seemed that this discomfort had passed.

Or could it be said that he is particularly adaptable? Or is there something else......

For example, although he can't remember all of the past, maybe some things have become instinctive, so he will be more receptive to some unconventional scenes and the like than ordinary people.

Maybe that's the case...... Hao Dong thought as he thawed the ingredients in his hand in the same way.

These things can be done with your eyes closed, and distractions in your head don't get in the way of anything.

Hao Dong thought of Liulan again, the first time was a coincidence, and the second time was that he deliberately gave all his movements completely to his body instinct, and the result was even better than the first time.

He didn't need to be reminded of it, he knew that there must be a reason for this.

How long did it take him to get Liulan? It's actually easier to use than a kitchen knife, which is definitely not a normal situation.

It's just that the hateful thing is that I can't think of any of these related things.

For the first time in months after knowing that he had amnesia, Hao Dong had the desire to recall the past quickly. He wanted to know who he was, what he had been through, and if he had ever been just a chef.

In the part of recall, he was admitted to university. But if he is an ordinary college student, where does his cooking skills come from?

In terms of cooking, he has an inexplicable self-confidence, which is definitely not due to family history. Could it be that he was admitted to the university as a technical school student?

Sensing that his thinking was starting to deviate, Hao Dong no longer thought about it. Although he now hopes more and more to recover his memory as soon as possible, he also knows that there are many things that he can't ask for the more he pushes for them, and it is better to go with the flow.

Focusing his attention back in his hands, Hao Dong began to steam rice first.

Jiang Zhibin was a little curious when he saw Hao Dong take out the rice before, in his opinion, they are under the current conditions, just get something that can be eaten, and there is no need to cook a table of dishes and rice more seriously.

But now looking at Hao Dong's posture, is this going to cook and cook like a serious meal?

Jiang Zhibin's personality is lively, so he asks directly when he thinks of it. Hao Dong was asked by him, so he simply put the recipe in his heart:

"I'm going to make a baked rice, and then make a fish, stewed braised pork, but there isn't much in it."

There is a large amount of fish here, and looking at the large pieces of meat cut out alone, there are many Hao Dong who can't even tell what kind of meat it is. It is estimated that it may be a product of the underground river here, and it is caught and eaten now.

There are also a lot of shrimp, but these Hao Dong can basically be named. Only a kind of transparent small shrimp without eyes can't be called, and looking at the appearance of the features, it should also be a specialty here.

It takes a little time to steam the rice, and Jiang Zhibin will help deal with the potatoes, and Jiang Zhibin is very neat, and soon finished the potatoes and began to help Hao Dong peel the shrimp. Hao Dong was not in a hurry to prepare the materials, so he simply made the braised pork first.

This one is the easiest.

The pork sees the texture of the meat and cuts it horizontally according to the texture, so that the meat pieces are not easy to get old.

After cutting the meat pieces, blanch the hot green onion and ginger water, remove the meat and foam, and remove it for later use.

The braised pork pays attention to the color, and the red shine is the best quality. So you need to take a spoonful of sugar and boil it in a hot oil pan so that you can color the meat.

It is necessary to pay attention to the heat when coloring sugar oil, because it is very easy to paste.

However, if you master it well, the original white pieces of meat will soon be covered with a layer of red and clear color, and even if you haven't even put any seasonings, you can already look quite attractive.

Hao Dong turned the pot very quickly, and all the meat pieces were colored in three or two clicks, and immediately added salt and soy sauce and stir-fried. This time, the fragrance came out directly, Jiang Zhibin smelled it vigorously, and smiled:

"If you smell it, you know it's delicious!"

Hao Dong didn't answer, and continued to put the potato cubes down, and kept stir-frying until the potatoes turned red.

At this time, the soup in the pot is basically gone, and it is time to add water.

You don't need a lot of water, just about submerge the pork and potatoes.

He had added enough salt before, and now he doesn't need to add it. It was the five-spice powder that Titian pressed the peculiar smell, Hao Dong sprinkled a lot, and continued to turn it over until it was even, then he covered the pot with a lid, turned down the heat and let it simmer by itself.

This is done until the soup is dry, and you don't have to worry about it.

Although this place is not small, it is only a warehouse on the ship. At this time, Ergou and Qi Jue were in charge of one head, and they had already checked the neighborhood, and they really found a living person.

This is a real person like them, not a monster.

It's a pity that this half-old man who looks slightly chubby seems to be a mute, and when he is beaten, he will only scream "ahhhhhhhhhhhhhh

Hao Dong: They don't have a lie detector, and they don't know if he's really dumb or fake. But judging from the fact that he was able to hide under the nose of the second dog for so long, this person is not pure.

The second dog was particularly depressed about this, the layout of this warehouse was quite special, the walls on all sides were not completely flat, one was concave here and one convex there, and he actually ignored that there was a very hidden door on the wall of one of the sunken walls.

Inside that door is a space about two square meters in size, and there is only one bed.

But the door was very tight, and if it weren't for Qi Jue's outstanding hearing and noticing the subtle sound of breathing behind the door, it would indeed be difficult to find out.

And in fact, even if Ergou can find out in advance, he will basically have no problem with that door. Even Qi Jue spent a lot of effort to tear down the door, and then the first thing he saw when he entered the door was the other party's sluggish face.

Obviously, this gate should be very strong, and in case the monsters on the ship plan to rebel en masse, this gate should also ensure the safety of the cook. As a result, Qi Jue broke it for him with his bare hands, which was too unexpected, and the other party was directly stunned.

After Ergou knew the truth, he decided to turn his grief and anger into appetite, and showed twelve points of concern for the dishes Hao Dong was cooking.

Hao Dong has already started to make shrimp baked rice at this time.

The shrimp was peeled with the help of Jiang Zhibin before, and kneaded with salt and pepper.

Potato chips are turned in the microwave on high heat for a while.

Baked rice is a Western flavor that uses cheese. In order to avoid gaps in the taste after baking, it is necessary to sauté it with butter and cheese first.

Wait until the cheese has melted evenly in the rice, and the rice can be used for official baking.

The oven should be used for baking rice, and the oven should also be preheated, so that it can be used when it is time to fry rice.

When the rice is fried, the color changes slightly, and it is no longer as simple as white rice, but also has a strong creamy and salty aroma.

Fill the rice in an oven bowl, top with cheese crumbs, top with potato chips and shrimp, and sprinkle with cheese crumbs.

Set the pizza setting in the oven, put the rice in, and bake until all the cheese on the noodles is melted and browned.

This meal is definitely high in calories, but it is really beautiful for everyone present.

Today's day is too bad, the energy loss is serious, and it can be supplemented by such a high-fat and high-calorie meal, and even the confidence is much more than before.

What's more, Hao Dong's seasoning is definitely not picky, the taste of the rice is fat and delicious, but it will not make people feel tired. The shrimp meat is tender, the cheese is rich, the potato chips almost melt into the rice, and the grilling heat is just right to burn and aromatic.

A big bowl of rice is divided for four people, and the result is still unfinished.

Fortunately, Hao Dong also expected this situation, and also prepared a chrysanthemum fish.

This is a bit like the famous squirrel fish in Jiangsu and Zhejiang.

The deep-fried fish is crispy and crunchy, topped with sweet and sour tomato sauce, high oil, high heat and high sugar, and is a dish that many beauty-loving women dare not eat. But for Hao Dong, it is also a very delicious food.

Making this dish is a challenge for the chef.

The first step is troublesome, which is to debone the fish.

This step is easy to say, and it is completely dependent on knife work. If you don't get home, just cut off the fish, and that's it.

After the big bones are removed, only the whole fish with skin is left on the cutting board, and the fish can be chrysanthemum-cut at this time. In fact, it is to follow the texture of the fish, cut it with an oblique knife, and cut the fish meat into a long strip, like the long petals of a chrysanthemum.

When cutting, you must be careful that the fish must not be separated from the skin.

Marinate the processed fish with salt, wine, scallion oil, ginger powder.

At this time, you can take another bowl to adjust the tomato juice, according to the taste, you can add a little more sugar for the sweeter ones; If you love acid, you can add more white vinegar appropriately; If you don't like sweetness very much, then add less.

Once the fish is marinated, coat it with a thin layer of starch and remove it from the pan.

When the oil pan is heated to seven or eight minutes, carefully pick the fish meat with chopsticks, the oil pot is larger, the chopsticks do not let go, just hold the fish and fry it, and soon you can see the fish skin shrinking, and the fish meat is gradually expanding, as if the chrysanthemum is in full bloom.

When Hao Dong did this, Jiang Zhibin squatted to the side and was stunned, because he thought of the black history that he would blow up any food into charcoal.

The fish is first fried and set, and when it comes out, you can take it out first, and then wait for the temperature of the oil pan to go up and fry it a second time, this time you can wait until the color on the skin turns golden yellow, and then get out of the pot when it is really fried.

The fish is already very beautiful at this time, it really looks like a blooming chrysanthemum.

Hao Dong poured out most of the oil in the pot, leaving a little to fry the green onion and ginger first. Then add the previously mixed tomato sauce and stir-fry until the sauce is bright red.

The stir-fried sauce is poured directly over the fish, and you can even hear the squeaking sound, and the room is immediately filled with a sweet and sour smell mixed with the aroma of the fish.

Because of this tempting acid, even the mute cook, who was tied to the ground, couldn't help but swallow his saliva.

It's pitiful, he hid when he found someone coming over before, and now he hasn't eaten a little bit for more than half a day, and he hasn't even drunk a sip of water!