The little girl's eyes lit up, and she hurriedly handed the bucket to the fire phoenix, and took the ten spirit beads: "Thank you, fairy, fairy's proposal, I will tell grandpa when I go back." ”

Huohuang nodded at the two of them, and left with the bucket.

Back at the place where he lived, Huo Huang cleaned up the little spirit fish in the bucket.

The kind of finger length only needs to squeeze out the intestinal organs and wash them clean, and this kind of fire phoenix is intended to be fried.

If it is 10 to 15 centimeters long, it needs to scrape the scales and break the abdomen, remove the internal organs, and then marinate it with spiritual salt to taste, and then air dry, you can fry it, add chili noodles and peppercorns to taste.

Another way to eat it is to use a small fire kang, and the fish will gradually lose its moisture under constant fire, and the taste will become crispy.

The two methods have their own advantages, but the fire phoenix prefers the second method, which can be used as a small snack, served for a long time, and has a rich taste, which is a delicacy for men, women and children.

This time to season and marinate the little spirit fish, Huo Huang tried to guide the aura into the little spirit fish with the seasoning, but failed.

But she is not discouraged, and this will not affect the pickling of the little spirit fish.

She first took care of the small spirit fish ten to fifteen centimeters long, while there was still the sun at this time.

Then the dustpan where the little spirit fish was placed was taken to the yard to dry.

And the finger-long little spirit fish, this will also drain the water and pour them into the basin.

Put in the green onions, ginger slices, and garlic, add an appropriate amount of spiritual salt, an appropriate amount of cooking wine, and mix evenly with the small spirit fish.

After marinating and tasting it, Huohuang entered the space, and with the help of Aunt Yun, a yellow eel was broken into the abdomen and deboned.

The remaining six were raised into the river of space, and were controlled in an area by Aunt Yun in a formation.

In this way, if you put small spirit fish into the river in the future, you are not afraid of being eaten by these adult yellow eels.

Taking the processed eel out of the space, Huohuang plans to make eel noodle soup for part of the evening.

The rest is fried into a semi-finished product in an oil pan after being knocked raw, and the small spirit fish must be fried anyway.

Later, when you want to eat stewed raw knocks, you can directly take the fried eel and stew, which will save a lot of effort.

Cut the yellow eel to be knocked raw into a length suitable for operation, and then use the back of the knife to knock out the eel segment with a cross flower, and then cut it into segments about seven centimeters long.

After all the eel segments were knocked out, Huohuang adjusted the batter of the fried little spirit fish, poured the little spirit fish into the batter and grabbed it, so that the little spirit fish hung the batter evenly.

Then light the fire in the stove, add water to the pot, add an appropriate amount of cooking wine and spiritual salt, the water temperature is boiled to 75 degrees, and the lower eel section is blanched and then the pot is raised.

This is done to remove mucus from the eel segments and to remove the fishy smell.

Clean the pot, wait for the pot to boil dry, pour rapeseed oil into the pot, and when the oil is 70% hot, lower the eel section.

Fry the eel side up for two minutes on high heat, and then it's basically set, then remove the pan and drain the oil.

Then the small spirit fish with batter was hung down, fried until it was finalized, and then scooped up, because there were many small spirit fish, and the fire phoenix was fried twice.

Wait for all the small spirit fish to finish an oil, fry and set, and then fry in the oil pan until the color is golden and pick up.

The fried little spirit fish dried a little, and Huohuang couldn't wait to pick one up and put it in his mouth.

Deep-fried small spirit fish is crispy, salty and fragrant, this original flavor is most suitable for cubs of a few years old.

You can also sprinkle some chili powder, pepper powder, cumin powder, and make it spicy, extra spicy, spicy, spicy, cumin and other flavors.

Huohuang immediately took out various seasonings, sprinkled them on the fried dried fish and mixed well.

She first put the already cold eel segment into the virtual box, and put the virtual box into the space.

Divide the dried fish into portions, wrap them in oiled paper, put them in a storage bag, and then remove the flour and start mixing the dough.

When the noodles are cut, the sun will set, and the fire phoenix will scoop the oil from the pan into the oil tank.

Leave the bottom oil in the pot, re-light the fire in the stove, wait until the oil is 60% hot, and add a few pieces of pork belly.

When the pork belly exudes the fragrance and the fat escapes, fry the ginger slices to bring out the fragrance.

Then add the eel, stir-fry quickly, stir-fry the eel to change color, pour in water, cover and bring to a boil over high heat.

When the eel is boiling, the water in another pot is also boiling, and the noodles are added.

While the noodles are cooking, the eel soup is also boiling, and an appropriate amount of salt, sugar and pepper is added to taste.

When it boils again and the noodles in the other pot are cooked, pick the noodles into a large bowl.

Add the sliced leeks to the eel soup, and as soon as the leeks change color, remove the heat from the stove and put the eel soup into a large bowl of noodles.

Sitting down at the table next to him with a bowl, Huohuang couldn't wait to take a sip of the milky white soup.

Two words, fresh, fragrant, after a few mouthfuls of soup, the taste buds were opened by this fresh fragrance.

She couldn't wait to clip a piece of eel and put it in her mouth, the eel meat was tender and sweet, and the taste was soft and smooth.

Because it does not use too much seasoning, it restores its original taste to the greatest extent, and the umami substance is very strong.

Soon a large bowl of eel noodle soup entered Huohuang's stomach, and there was nothing left in the bowl.

Satisfied, he burped, and Huo Huang got up and cleaned up the dishes, chopsticks, pots, and stoves.

Then take the separated samples and fry the dried fish, go to the steward Ding, and the snack stall should be new.

The next morning, after a cooking class, Huo Huang met the little girl who sold small spirit fish and her grandfather.

The little girl's surname is Xu Dan, her name is a lotus character, her grandfather's name is Xu Sheng, and the transaction between Huohuang and Xu Sheng went very smoothly.

She paid Xu Sheng a four-grade recovery pill in advance, and Xu Sheng sent her a thousand catties of small spirit fish every day for a year after Xu Sheng.

For an amount other than a thousand catties, he can handle it himself, and then the two parties successfully conclude a contract.

A few days later, the custom-made knives and engraving knives of Huohuang were completed.

On the night when the tool was retrieved, she carved and reshaped a hundred catties of Diling potatoes in the space.

The carving of food cultivation is not a simple carving, it needs to cooperate with the heart method to attract spiritual energy into the carving knife.

Then through the carving knife, the aura is carved into the earth spirit potato, the whole process, the aura can not be broken, once it is broken, the previous efforts will be abandoned, which is a great test of patience.

From the very beginning, the fire phoenix broke its aura, and the time to break the aura's aura slowly extended.

After the disaster of a hundred catties of earth spirit potatoes was over, this carver finally reached the entry level.