I opened an alien restaurant in Genshin Impact, and Ning Guang cried with greed.

Returning to the restaurant in another world, Su Mufeng opened the system panel.

"Ding! Congratulations to the host, research and unlock the new recipe by yourself———— Qingxin steamed tofu, the system inspection quality is qualified, you can sell it to guests, and the host can set the price by yourself.

After opening the system panel, Su Mufeng received a prompt sound from the system. (It's definitely not that the author forgot to write it earlier.)

At this time, the system only came to the news that Qingxin steamed tofu could be sold, and the efficiency was really low, but forget it, anyway, this is just a dish researched for Ganyu alone.

After all, the slight bitterness contained in the pure heart is unbearable for ordinary people, and it seems that only the immortals are willing to eat the pure heart.

"Then the price is 5,000 morals a piece, anyway, the raw materials are easy to find, and at most it will cost some knife work.

After setting the price of Qingxin steamed tofu, Su Mufeng suddenly remembered the upgrade rewards issued by the system before.

"By the way, the system also rewarded the practice of Longli fish soup and seafood fried buns before, anyway, there is still some time, it is better to start practicing Xi now.

Thinking of this, Su Mufeng turned on the kitchen light and prepared to start cooking and practicing Xi.

Let's start with a simple seafood fried bun, which should be regarded as a kind of snack bar, Su Mufeng thought in his heart.

"Seafood fried buns, also known as seafood buns, are a special snack of Bluestar Huaxia. "

It is a special snack composed of rice milk, shredded radish, fresh fish, shrimp, chopped green onion, minced meat and other ingredients, fried by special means, with delicious taste, strong fragrance in the mouth, and endless aftertaste.

On Lanxing, Su Mufeng had never cooked this seafood fried bun, so he was also very interested in this new dish.

And this is also the only snack at present, the advantage of the snack is that it is easy to pack, so that every customer in the future can recommend him to bring a few seafood fried buns when he leaves, and eat while walking.

There is another way to earn Mora, wow quack, I'm so smart!

Su Mufeng thought of this, so he immediately rolled up his sleeves and prepared to start making seafood fried buns.

The ingredient system of the seafood fried buns was prepared in advance for Su Mufeng and was packed in a separate freezer.

This freezer is different from the freezer on the Blue Star in that the ingredients are stored inside, which can greatly increase the storage time and ensure the freshness of the ingredients.

At the same time, the moment you take it out, the ingredients will become the same temperature as usual, saving the time to thaw.

Su Mufeng took out a white radish from it, which was much better than the white radish that Su Mufeng used to practice Xi cutting vegetables.

Just by holding it in your hand, you can feel the rich aura and tender juice on the white radish.

What to cut radish is simply not a problem for Su Mufeng, with the blessing of the West Wind Knife Technique, in just a few seconds, this watery white radish was cut into shreds.

The effect of the West Wind Knife Technique will allow Su Mufeng to increase his experience in cutting vegetables in the process of constantly cutting vegetables, so that his knife skills will become sharper, which can be said to be a very terrifying knife technique, which is equivalent to the Jiuyang True Scripture in the chef.

Set aside the sliced white radish, take a small piece of pork, chop it into minced meat and put it in a small bowl, chop the green onion for later use, and then chop the shrimp and fish that have been processed by the system and set aside.

Then use the soaked green onion and ginger water, cut the green onion into strips, and then slice a piece of ginger, at this time pour out the soaked pork, shrimp, and fish; drain the water and

then change the knife, press and crush it with a knife, and then change the shrimp slightly to cut the knife a little smaller, but not too broken, otherwise it will lose its elasticity.

Finally, slice and dice the mushrooms first, and then put them together, then beat in 2 eggs, 1 tablespoon of salt, half a tablespoon of sugar, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, a little pepper, 1 tablespoon of cooking oil, and stir well.

Just bring gloves and stir in one direction, and add 100 grams of tapioca starch, and the resulting seafood fried buns will taste more elastic.

According to the system, this shrimp and fish are the best shrimp and fish from the Noya Sea in the southern part of the winter country, and they are rich in nutrients and extremely delicious ingredients.

Legend has it that these shrimp and fish are produced in very limited quantities, less than a ton per year, and are dedicated to the Queen of the Winter Kingdom.

Even the eleven executive officers of the Solstice Kingdom Fools need the gift of the Empress of the Solstice Kingdom if they want to taste this kind of sea shrimp.

Of course, the Empress of the Solstice is also very generous, often rewarding these tributes to meritorious Executives and Fatui members.

After the ingredients were ready, Su Mufeng began to prepare the rice milk, which is very particular, not too thin or too thick.

Seafood fried with rice milk that is too thin can easily fall apart, while seafood fried with rice milk that is too thick will become too hard and affect the taste.

The rice used in the rice milk provided by the system is naturally the rice provided by the system, which is taken from the ancient civilization of the Dragon Kingdom, which is full of spiritual pearl rice, which is ripe once a year and rich in minerals.

Each grain is very full and full, like a pearl-like round, rich in aura.

After all the ingredients were prepared, Su Mufeng prepared an oil pot, poured half of the best lard into the pot, lit it and heated it, and waited for the oil temperature to rise.

The spatula that Su Mufeng uses to fry seafood fried buns is a bit special, not semicircular like ordinary spatula, but a little flat, which makes it easier to maintain the shape of seafood fried buns.

Su Mufeng first pasted a layer of white flower rice milk in a flat spatula, and then spread chopped green onions and shredded white radish on the rice milk to let it shape slightly.

Then pour in the stirred fish puree, spread evenly on the surface with a spoon, and finally put a plump shrimp on the top, and then immediately spread another layer of rice milk, wrapping all the ingredients completely to form a hemispherical shape.

When the oil in the pan is just hot, put the seafood fried buns on the spatula into the pan.

Suddenly, the oil in the pan splashed and foamed yellowish, and it continued to roll around the center of the seafood fried bun.

Because when frying, the seafood fried bun cannot be flipped, otherwise it is easy to crack the outer layer of the skin, causing the ingredients to leak, so the seafood fried bun will fail.

Therefore, when frying, it is the most challenging thing for the chef to grasp the time and heat, too burnt or too tender will affect the taste of the finished product.

When the rice milk covering the skin gradually turned into a beautiful golden brown, Su Mufeng took the seafood fried buns out of the pot and placed them on the wire funnel that had been prepared on the side, and filtered the oil on it.

When all the oil on the seafood fried bun is filtered out, a perfect seafood fried bun is complete.

On the surface, it looks a bit like a regular fried bun, but unlike the fried bun, the skin of the seafood fried bun is made of rice milk, which gives it a crispier texture.