At this time, Begonia's face was pale, obviously frightened, and he was a little apprehensive when he looked at Fu Yun.

He forced himself to calm down and said: "Don't panic, don't panic, say something slowly, don't worry!"

Haitang patted his chest, adjusted his breathing, and then said: "Young master is like this, several cooks came in front, saying that you arranged it, and poured a large bag of things into the empty buckets at the back. When they left, I ran to see it, and it was so scary!"

Fu Yun immediately understood that it was the crayfish in the dining room that had arrived.

smiled and patted Begonia's shoulder and comforted: "Don't be afraid, I'll clean them up now!"

Haitang immediately picked up a wooden stick from the side and handed it over: "Here, young master!"

Fu Yun twitched cheekily: "This won't work, you go to the kitchen and get me a kitchen knife, a pair of scissors, and a brush." ”

Begonia was stunned.

"What are you doing with these things?"

"Of course it's cooking!"

"Cooking?" Begonia covered her mouth with a look of horror on her face, "They are so scary, how can they still cook?"

Fu Yun said with a smile: "Just because they are scary, we want to eliminate the harm for the people and eat them all into dishes!

Begonia was speechless.

Not long after, Fu Yun came to the backyard with a full set of equipment.

Considering that Begonia had a deep fear of these crayfish, he finally didn't let her do it for her, and went to the kitchen to get the tools out by himself.

Crayfish cannot be processed immediately after being caught, but should be raised in clean water for a day or two to let it spit out the sediment impurities in the body.

This is largely the reason why the dining room has been unsuccessful in its previous attempts to cook with them.

Before coming out of the dining room, Fu Yun had already learned from Fu Chongxing that this batch of blue tong shrimp had been kept in the pool since they caught it a few days ago, and he observed the bottom of the pool and found that a lot of dirty things had been precipitated, so that they could cook directly.

Fu Yun stretched out his hand and grabbed a blue-pincer shrimp from the bucket.

At this time, a strange feeling suddenly arose in his heart.

Although it was the first time he had come into contact with this creature, knowledge about the body structure and temperament of the blue-pincer shrimp involuntarily appeared in his mind.

Could this be a special effect of a certain skill?

Fu Yun thought about it for a while, most of it was the role of "spirit animal affinity".

With this knowledge, Fu Yun is more comfortable with it.

With a few clicks of the scissors, he cut off the long whiskers, clawers, and two rows of thin claws, then sat down and carefully brushed the shells with a brush.

After brushing the shrimp shell, Fu Yun took a kitchen knife and made two cuts on both sides of the head, cut off the gills inside, and then pulled out the shrimp line from the tail, which was considered to have been processed.

Fu Yun immediately grabbed another one and concocted it in the same way. His movements seemed to have been accurately calculated, without the slightest stagnation or hesitation, and he processed ten blue-pincer shrimp in an instant.

In fact, in the dish of crayfish, the processing of ingredients is the main link, and it is also the most time-consuming link.

Since the first time was just a trial operation, the main reason was to see how effective it was to use the method of roasting crayfish to deal with blue-claw shrimp, so he was going to make the simplest stir-fried crayfish first.

Stir-fried crayfish is actually one of the more novel ways to make crayfish, and its advantage is that there are fewer ingredients that need to be prepared, as long as green onions, ginger, garlic, cooking wine, and salt.

There is no cooking wine in this world, and Fu Yun uses rice wine instead, which has a similar effect in removing the smell and adding fragrance.

And because it was the first time he did it, he wasn't going to burn a lot, and the size of the blue-pincer shrimp was not small, ten were enough.

Carrying the bamboo basket containing the shrimp to the kitchen, Fu Yun immediately turned on the fire, and he went to the side to cut the green onions, ginger, and garlic into sections.

When the pot was almost hot, he didn't put the shrimp in immediately, but first poured the chopped green onions, ginger slices, and garlic cloves into it and stir-fried.

When the spicy aroma overflows, pour in a little rice wine, then pour ten blue-tongs shrimp into the pot and stir-fry.

After the fragrance of the condiments gradually penetrated into the shrimp meat, Fu Yun poured boiling water, covered the pot and let it boil for a while, and then took it out of the pot and put it on the plate.

The size of the blue-claw shrimp is relatively large, so Fu Yun divided the ten shrimp into two pots, one pot of five.

At this time, the original dark blue shrimp shell has become red, oily and translucent, and it makes people drool when they look at it.

Fu Yun took a deep breath of the aroma wafting from the basin, and the long-lost taste was intoxicating.

He couldn't wait to wash his hands, sat down, and reached out to grab a shrimp and eat it.

Fu Yun first ripped off the shrimp head, peeled off the hard shell along the gaps on both sides, and rolled his tongue lightly, and then swept all the yellow shrimp yellow into his mouth.

The sweet taste similar to crab roe immediately spread in his mouth, and Fu Yun couldn't help but let out a slight **.

After savoring the shrimp yellow, he then skillfully peeled off the shrimp shell, and the white shrimp flesh was immediately revealed.

Due to its large size, the shrimp looks very plump, and one is the size of three or four ordinary crayfish.

Fu Yun lifted the shrimp body to his mouth and took a bite.

The meat is thicker than regular crayfish, but the taste is still excellent.

This time, he just tried to make it, in order to better reflect the original taste of the ingredients, he made a light taste of fried crayfish.

Even if there is no spicy taste to stimulate the taste buds, the shrimp yellow shrimp meat in front of you is still addictive.

Fu Yun quickly ate the first blue-pincer shrimp clean, piled the shrimp shells aside, immediately grabbed the second one, and began to peel the shells with quick movements......

Soon, a bunch of hills were piled up in front of Fu Yun, a hill made of bright red shrimp shells.

One of the two basins on his right hand was empty.

Fu Yun solved the five blue-pincer shrimps in one go.

Looking at another pot of blue-clawed shrimp, his face couldn't help but show a hint of regret.

It's not that he doesn't want to keep eating, it's ...... He's overwhelmed!

"This spirit beast is really the same as ordinary ingredients...... It's different!"

After eating only five shrimps, Fu Yun felt that the spiritual energy in his body had skyrocketed, and the immortal veins were about to burst.

The amount of aura is more than the effect of a wind spirit pill.

He hurriedly sat down cross-legged and operated the Wind Spirit Technique to guide the spiritual energy to operate.

As the aura rotated throughout the body, a small part penetrated into the muscles and bone marrow, and most of it gathered the dantian and turned into immortal power.

After running for three days, Fu Yun finally finished combing all the spiritual energy in the lobster meat, and at the same time, he felt that the immortal power cultivation had skyrocketed again, and he was about to touch the threshold of the ninth level of the qi refining period.

By eating the meat of spirit beasts to assist in cultivation, you can satisfy your cravings without delaying things, and this path seems to be good.

Fu Yun concentrated and returned to the source, preparing to destroy the remaining pot of blue tong shrimp.

I opened my eyes excitedly, and suddenly saw a familiar figure sitting at the dining table.