God-level foodie desert island survival

After some stirring, all the ingredients were evenly attached to the sea cucumber, and Tang Ming added a little clover to it to increase the sourness. Chilled sea cucumber finished.

At this time, Shu Yiting finally disposed of those crabs.

The small crab shells were all thrown aside, all the crab meat was packed in a bamboo tube, and the crab roe and crab paste were placed separately on a large leaf.

"It's not bad, I'm a little hot!" Tang

Ming took the processed crab meat and crab roe and looked at it, and praised.

Shu Yiting rolled her eyes: "Are you praising me or hurting me?" "

This doesn't matter! You help put those bamboo insects on bamboo sticks."

Tang Ming waved his hand and took the coconut crab belly that Shu Yiting had left behind.

The most precious thing about the whole coconut crab is this belly.

When you open it, the first thing you smell is a strong aroma of oil.

Unlike other crabs, coconut crab crab paste has the highest oil content, and because of its large size, it is easy to get greasy.

After steaming, the water content in the stomach is also high. Mixed with crab oil and crab roe, it looks like gruel.

Taking a pair of bamboo chopsticks, Tang Ming took out the long internal organs in the belly of the coconut crab, and then added the crab roe and crab paste from other crabs on the side.

Next, add the wild garlic sauce and minced sand ginger to the mix, and stir well. Finally, the crab roe sauce, which looks like a salad dressing, is poured into a bamboo tube plate filled with crab meat. Steamed coconut crab counts as complete.

The finished dish was put aside, Tang Ming opened the lid of the pot, and the soup for cooking abalone was already a lot thicker. Tang Ming pulled out most of the firewood, kept the soup slightly boiling, and covered the pot again.

The firewood that was pumped out had basically turned into charcoal at the moment, and although it was still emitting heat, there was no open flame.

Knocking them all into a small section of charcoal fire, Tang Ming dug a rectangular shallow pit next to the charcoal fire and moved the charcoal fire into it.

Then he took the ten oysters he had left behind, opened the lid, and placed them directly on the charcoal fire. Then some of the remaining conchs were also brought over and roasted over the charcoal fire.

After finishing his work, Tang Ming took out the three octopus whiskers left before, cut them into thumb-sized dices, and then took the remaining skirts of the scallop conch god or something that he had processed before, and chopped them all.

Then he beat ten bird's eggs into a bamboo bowl, stirred with a little water and salt, and finally he took a piece of bamboo with only one side opening, put the bird's egg liquid and diced octopus into it, took a wild apple and peeled it a few times, plugged the bamboo opening, and shook it for a while.

After the ingredients inside were fully integrated, he placed the bamboo tube diagonally on top of the charcoal fire.

After calculating the time, Tang Ming did not pause, and went to the pit to catch the yellow snapper again.

Remove the nail and bone, leaving the thornless white fish part, the kitchen knife is cut diagonally, and the slices are quickly sliced into pieces of crystal clear sashimi, and a leaf is taken to pose evenly and meticulously in the shape of a fish.

Find a small shell, add a little oyster sauce and squeeze some sour juice into it, and put it next to the sashimi.

Then, he found two thin bamboo sticks, took out the pickled eel strips that he had processed before, wrapped them around the bamboo branches, and used a few herbs to stabilize the head, tail and middle part. Like yesterday's grilled octopus rolls, it was placed on top of a charcoal fire.

"Help watch, turn at a constant speed!"

Glancing at Shu Yiting, she found that she had already put on all the bamboo insects with bamboo sticks, Tang Ming said loudly.

Shu Yiting pursed her lips, although she was surprised by Tang Ming's cooking efficiency, she was also shocked by this mighty dish.

Ordinary people, not to mention that so many ingredients are processed together, even if there are one or two dishes, it is estimated that they can be in a hurry, but Tang Ming, after this set of processes, not only did not feel panicked, but there was a feeling of flowing water. Often Shu Yiting was stunned for a while, and he had already secretly prepared a dish.

Shu Yiting began to manage the barbecue of eels and oysters, while Tang Ming brought the sauce.

Ginger and garlic water, coconut syrup, coconut oil, and fruit juice prepared before.

Seeing that the eel on the fire had not yet faded, Tang Ming was not in a hurry to add seasoning. Instead, he took the bamboo insect adult that Shu Yiting hadn't processed just now, removed the head, claws and wings, and left only the meat on the middle chest and stomach, and also pierced it with a bamboo skewer and set it on fire with other bamboo insect larvae.

A few minutes passed, and a fishy smell came out of the air. The water of the eel fades.

At the same time, the bamboo insect strings in Tang Ming's hands also began to dry up.

Taking the bamboo worm to Shu Yiting for the time being, Tang Ming picked up the ginger and garlic water, evenly applied a few brushes made of herbs to the eel, and then smeared the bamboo worm as well.

Then take back the bamboo worms and beat them to remove the excess water and continue grilling.

Many people who don't know how to barbecue like to apply oil first, thinking that it looks comfortable after greasing, and it is not easy to bake.

This is actually a misconception, because after the oil is applied, the oil adheres to the surface of the ingredients, forming a protective layer, which can well avoid baking, but it also prevents the flavor from blending.

Therefore, the best way to bake juicy things such as seafood is to don't put anything at all, first roast the water vapor to leave room for the seasoning to blend in, and then serve something that will bring flavor to the ingredients, such as ginger and garlic water with salt.

When the flavor is almost integrated, finally add oil.

At this time, the ingredients are already short of moisture, and when they are roasted, it is just in a state that is easy to paste, and the oil is really needed. Like now.

While observing the changes in the eel, Tang Ming opened his mouth to teach Shu Yiting.

The latter listened very seriously, looking at Tang Ming's eyes, there was also a hint of strange color, why every time this guy was cooking, he felt an unknown light on his body!

"Hey, I said for a long time, did you listen to it, oil, it's time to apply oil, you stupid, what kind of nymphomaniac are you doing!"

Coming back to her senses, Shu Yiting's face turned red, and she hurriedly picked up the brush and began to brush the oil.

"Really, I still have to teach such simple things, I really don't know how you will get married in the future.

"I

don't want to take care of it, I'm afraid that some stupid woman will starve herself to death."

"Then I'll follow you when I do ghosts, and let you cook for me

!" Tang Ming was stunned: "Are you a confession?" "

Confess that you are a big-headed ghost, who rarely cooks for you!"

As soon as Shu Yiting finished speaking, Tang Ming had already picked up the syrup bowl and brushed the coconut syrup as thick as honey on the surface of the eel.

Suddenly, a sweet fragrance rushed into Shu Yiting's nose.

"It's so fragrant!" The

two of them mixed their mouths, time passed quickly, and not long after, the bamboo worms in Tang Ming's hand had been roasted, and he put them in the bamboo tube to keep warm.