God-level foodie desert island survival

After looking at the eel, it was still a little hot, Tang Ming didn't continue to guard, put all kinds of spices at Shu Yiting's feet, instructed when to brush something, when to put garlic sauce in the oysters, and then got up and came to the pot.

Lifting the lid, there was a grunt.

The abalone juice in the pot has been boiled very sticky.

After taking the shell of the big abalone before, Tang Ming put the whole abalone with chopsticks. Put it back in his original place.

Then increase the heat to further reduce the abalone juice in the pot, and when it is extremely thick, remove the pot, scoop up the abalone juice in the pot, and pour it on the surface of the large abalone.

The sticky abalone juice spreads slowly along the abalone, as if coating the abalone with a golden coat.

Tang Ming was reluctant to throw away the remaining abalone juice, and carefully scooped it into a shell.

This thing, like oyster sauce, is the best thing, and if you put a little bit in any dish, the taste will definitely be upgraded to a higher level.

Carefully scrape the abalone juice from the pan. Tang Ming took the pot to the beach and washed it.

When I came back, I already had a cleaned lobster in my hand.

As the finale, it's almost time for it to come out.

However, the fate of the finale ingredients did not seem to be very good, after putting it on the stone cutting board, Tang Ming directly pressed its neck, twisted and pulled the palm, and separated the end from end.

Then, Tang Ming brushed a few knives, and the entire shrimp tail was cut into eight large pieces.

At this moment, the iron pot of the stove that was re-placed was just hot, Tang Ming mentioned the coconut oil, and Gurrumble began to pour it in.

After pouring a bamboo tube down, Tang Ming withdrew with some distress.

When the oil temperature heated to a certain extent, Tang Ming threw the lobster pieces in one by one.

With a stinging sound, the shrimp meat began to shrink and turned into lobster balls. The lobster head and legs also turned red.

Then, it was quickly fished out by Tang Ming. Set aside.

Then, Tang Ming also brought the big blue crab he had left behind just now, and in the same way, after removing the crab shell, he cut it into eight large pieces.

Beat five bird eggs, coat the crab meat in egg mixture, and fry it in a pan.

This time, it took a lot longer than the lobster, and the blue crab was basically cooked before it was fished out.

Then, he took a bamboo tube of minced garlic that he had cut before, and poured it into it with a bang.

In the sizzling sound, the fragrance of wild garlic instantly spread on the beach, and even the Great Sage, who entered the forest to play, ran back following the fragrance, looking curiously at the movements of Tang Ming's hands.

Wait for the minced garlic to gradually fry dry and fragrant. Tang Ming took out a small sieve that he had taken the time to weave last night. Remove all the minced garlic.

The garlic oil in the pot must not be thrown away, and he poured it back into the bamboo tube. Only a small part is left.

When the oil heated up again, Tang Ming poured the crab roe of the big blue crab just now, stir-fried it and stir-fried, and then added coarse salt. Pour in a little more oyster sauce.

Then put the crab in the pot a second time and stir-fry it with the crab roe.

After the crab meat is coated with crab roe, pour in all the dried garlic that has just been fried.

After a casual shaking, the oil in the pot could no longer be traced, and it became dry and fragrant.

Remove from heat and serve.

A large pile of minced garlic and blue crabs was naturally inconvenient to put in a bamboo tube, and he piled them up like a hill on top of a washed leaf. It's like a mountain of gold.

Wash the pot again, Tang Ming added a little oil, coconut syrup, yesterday's jam, and a little hawthorn-like wild fruit cubes.

After stir-frying for a while, quickly pour in the lobster balls.

After shaking the pot several times, the jam juice in the pot hung evenly on the surface of the lobster balls.

With one hand, the pot left the fire, and the lobster meat balls wrapped in glass were poured into the bamboo plate on the side.

Miraculously, there is hardly any soup left in the bamboo plate loaded with lobster balls.

After taking the shrimp head and taking out the shrimp brain inside, Tang Ming stood it on one end of the bamboo tube, and then put the lobster's small tail on the other side, and the reassembled lobster was formed again.

Wash the iron pot again, pour oil, add oyster sauce, all kinds of seasonings, stir-fry for a while, and then pour in the skirt of the ray that had been cut before, and tighten the fried fish. Add water. Bring to a boil over high heat and pour in a little abalone juice. Pulling a handful of wild onions into it, Tang Ming closed the lid.

Back to the Cargo Pit again.

There was only a lone eastern grouper left.

Grabbed it, it took a minute, washed, and gutted. Cut a few knives on the fish to make it easier to absorb the flavor.

Smeared a little sea salt on the surface of the fish to taste, Tang Ming put sand ginger on the bottom of a bamboo plate, and stuffed some sand ginger into the cut of the fish and the belly of the fish.

After that, he lifted the lid of the pot, put a steaming drawer on top of the smoldering ray, and put the eastern star grouper on it.

At this point, most of today's feast is basically completed.

Glancing at Shu Yiting, Tang Ming was still not idle, the oysters at this time were almost roasted, and he had asked her to add garlic sauce before. After flipping through them one by one, Tang Ming moved some of the ones that had already arrived to the side and sprinkled a little wild onion flowers on them.

I looked at the eel again, and the skin was already roasted with a layer of brown because of the coconut syrup, which made people have a great appetite when they looked at it.

"It's almost okay, let's take it down

!" "Hmm!"

Looking at her masterpiece, Shu Yiting was also full of joy, strictly speaking, this was her first time cooking by herself, although most of it was done under Tang Ming's guidance, but in the end, she still made it. And the finished product looks good, and I believe the taste will not be bad.

The grilled things were set aside, and only the bamboo tube containing the octopus was left on the charcoal fire.

At this time, the bamboo tube has been burned and blackened, and the gap between the apples that plug the mouth of the bamboo tube is also bubbling with mist.

Listening to the movement with a bamboo twig, Tang Ming also moved it away from the fire.

"It's finally over!" stretched

out in satisfaction, and Shu Yiting sighed in a long voice.

"Don't worry, there's still something to do!" Tang

Ming directly interrupted her comfort.

"I found out that you are an animal, after all, you want to kill us all?"

"Don't be impatient, this time it's easy, go get some juice out, and then you can call it a day, I still have two dishes to finish and start eating."

"And ...... "

Big brother, we're really trying to survive, don't make a fuss, look at how many dishes there are." It's not enough to live.

"You should think from a different perspective, there is pressure to be motivated, people have to be in a desperate situation to stimulate their potential, and I am also so desperate for us not to relax." "

Why do you feel that listening to your words is similar to having the strength to lose weight when you are full?"

"Of course, you can also understand it that way!" "

Die!".