"Squid feast!" Huo Chi said with a smile, "I got some giant squid meat." ”

"Is there enough meat?" Xiao Jian heard that he didn't need to eat sashimi, and hurriedly said, "There are a lot of them on the deck, I'll go get some more?"

"Okay, be careful, don't let anyone else see it. Huo Chi reminded: "Remember to only need the part of the wrist and foot." ”

"Okay!" Xiao Jian said and rushed out of the door, leaving a room of people looking at each other: "This Xiao Jian is too greedy." Fu Ze shook his head again and again, in fact, he didn't want to eat the raw fish dishes on the ship for a long time.

Huo Chi didn't wait for Xiao Jian's materials, but carefully removed a piece of his wrist and foot from the bag of gourmet items, cleaned it, and carefully tore off the skin and cut it into finger-width filaments for later use.

Just as Huo Chi was about to light the fire, Su Qingqing poked his head out of the kitchen: "Huo Chi, do you want to rest for a while?

"Tired. Huo Chi glanced back at Su Qingqing: "But I feel more hungry." ”

"Poof. Su Qingqing couldn't help but smile: "Me too, I'll help you." She said as she walked into the kitchen and worked with Huo Chi to deal with the wrists and feet of the giant squid.

"In this way, by carefully pulling the skin up and gently pulling it down, it is easy to peel off the skin in its entirety. Huo Chi instructed Su Qingqing to wash and peel his wrists and feet and cut them into thin slices for later use.

At this moment, Xiao Jian rushed in with a large piece of wrist and foot in his hand: "Huo Chi, I got a lot, give it to you." ”

"Uh, Qingqing, you wash them. Huo Chi found that Xiao Jian had collected a lot of wrists and feet, so he asked Qingqing to deal with his wrists and feet first, and he was ready to start cooking.

Huo Chi lit the fire and put it in the steamer first, put the giant squid meat cut into shreds into the steamer, and shredded the paralyzing herbs, ginger and chili pepper while steaming on high heat.

It doesn't take too long to steam the giant squid, and it can be taken out after a few minutes. Sprinkle the shredded spices on top of the squid and pour hot oil over the squid.

The hot oil stirred up the squid silk and made a clattering sound, and a strong spice smell was instantly steamed along with the fresh smell of the squid. Huo Chi sprinkled some raw soy sauce on top of the squid silk, and a plate of Otherworldly Cruiser version of steamed giant squid was complete.

Next, it was time to make another delicious dish, Huo Chi poured water and a small amount of wine into the iron pot. After the bottom of the pot produces some bubbles, immediately turn off the heat, put in the sliced giant squid brachiopod meat, the snow-white meat slices are bent after entering the water, and the fish is drained and divided into two parts for later use.

Take the ginger slices and set aside, pour out the water in the pot and wash it, boil it dry, put in the oil, add an appropriate amount of ginger slices and stir-fry it to bring out the aroma.

Add a part of the drained giant squid slices and stir-fry, add an appropriate amount of soy sauce, white wine and sugar, continue to stir-fry a few times, boil the soup over high heat, then turn to low heat and simmer slowly.

This dish takes a long time to collect the soup, and Huo Chi uses this time to put the collected squid ink into a pot and boil it to remove its corrosiveness before setting it aside.

Take out the rice given by Lin Erha and wash it, soak the trap mushrooms and cut them into soft cubes, cut the onion into cubes, peel and slice the garlic for later use, wash and peel the green wrists and feet into short sections of the thickness of the little thumb for later use.

Wash and boil the pan dry, add olive oil and heat slightly, then put the trap mushrooms, onions and garlic slices into the pan and stir-fry, then add the washed rice and stir-fry for about a minute, add an appropriate amount of white wine.

There wasn't much white wine left, he carefully put away the bottle, the last time he got this bottle of wine was on the Ling Tian, Huo Chi didn't expect to get on the boat again so soon.

Once the white wine has evaporated slightly, add a little water to the pot. In fact, this step should add broth-type soup, but Huo Chi doesn't have time to prepare broth now, and he doesn't have ready-made things such as chicken essence, so he has to skip this step.

The pan simmered for about ten minutes, Huo Chi mixed some ink with water and poured it into the pan, stirred evenly and continued to simmer for ten minutes. At this time, the rice had completely turned into a jet-black color, and this pot of black stewed rice made Su Qingqing very curious.

Huo Chi looked at the two pots at the same time, and the squid that collected the soup still needed to be stir-fried often. Time passed gradually, and the black stew was almost over, Huo Chi added a small amount of salt and a trace amount of black pepper to the rice, stirred well, and then served aside.

Chop the garlic and chili peppers into minced pieces, wash the pan, boil dry, pour in an appropriate amount of olive oil, heat them, add minced garlic and chili peppers and stir-fry to bring out the aroma, add another part of the drained giant squid slices and stir-fry for a while, add salt to taste and continue to stir-fry a few times, then you can put it out and garnish it on the ink rice.

The steaming black rice is dotted with white giant squid slices, and a large bowl of fragrant Atlas Cruiser ink giant squid stew is complete.

Huo Chi found that there were still a lot of wrists and feet left in the kitchen, and there happened to be a small oven in the kitchen, so he simply shredded the remaining wrists and feet, put them in a pot and stewed, and then added salt, ginger and some wine to cook them together and drained them.

Tear the squid meat into thin strips by hand, add a small amount of olive oil and soy sauce, stir well, and bake in the oven.

At this time, the stewed squid slices that had been slowly collecting the soup had turned dark red, and the soup was almost completely drained.

The shredded squid in the oven has dried, turn off the power of the oven, use the residual heat to continue baking for a while, sprinkle some crushed pepper and sesame seeds, and a large plate of Atlas version of dried squid is ready.

"Qingqing, you can take it out. Huo Chi and Su Qingqing served out these delicacies made with giant squid one by one, and everyone in the snow leopard team rushed up and sat at the table.

"This is the ink giant squid stew, the giant squid big cuff, this is the steamed giant squid, the giant squid dried silk, let's eat it." After Huo Chi finished the introduction, he first filled himself with a small bowl of ink rice.

"Huo Chi, are these made with squid ink?" Qin Lang looked at the black rice, and hesitated a little for the first time, this dish really didn't look good, Qin Lang had never eaten black rice or anything like that, so he had some concerns about black rice.

"That's right. Huo Chi nodded, and directly stuffed a large spoonful of black rice into his mouth.

As soon as the black rice entered his mouth, Huo Chi felt the rich smell of the ocean, and the delicious taste carried by the ink of the giant squid hit his taste buds like a huge wave, it seemed that there was no problem at all without the broth, and the ink itself was very delicious.

This kind of fresh and salty, salty ink is far more delicious than the cuttlefish juice I have eaten before, and it does not have the sticky taste of the ink, this ink is very refreshing and delicious, which can be called the best delicacy.