Live: The Longing For Life In The Sea

"Sea cucumbers should not be fried for too long. It's best to cook them quickly. First, enlarge the onion and fry the flavor..."

"Turn the sea cucumber slightly, add a spoonful of salt to taste, a little balsamic vinegar to refresh your mind, boil it for about a minute, you can get it out of the pot..."

Quickly stirring the big iron pot in his hand, Lin Changfeng explained the sea cucumber processing process to the big guy concisely.

On the other side, he took out the chopsticks and added a slightly trembling plump sea cucumber, handed it to the camera, and continued with an attractive tone.

"Come on, fans eat first!"

A little bit of heat, slowly drifting away, fresh and spicy, so that the transparent black flesh of the sea cucumber becomes more colorful, which is simply mouth-watering.

But before the big guy could see clearly, Lin Changfeng had already retracted his chopsticks, and took a fierce bite on the sea.

He raised his brows as he chewed, with an expression of enjoyment on his face.

That taste is amazing!

Sleep without getting fat and reward the rocket×1.

"Aquaman is too much, I actually love to make good food after I am full, oooo..."

Don’t blow, don’t black, reward the Rockets×1.

"It makes me hungry. The sea cucumber sanxian soup I ordered is coming soon. It's a pity that Sea King doesn't advertise..."

Domineering Reward Rocket×1.

"One thing to say, Aquaman's cooking skills are definitely old and spicy, at least it seems to be very appetizing..."

Luban heirs rewarded the rocket x1.

"Oh oh... this is a big loss. I would have let Aquaman prepare the seafood before sending it over."

"Sizzle... just looking at it, I can eat two bowls of white rice..."

"The lick upstairs is a bit too much. If it's me, at least three bowls..."

"Puff, poisoning after lunch is the most deadly..."

"Neptune still has the face to say that it is our welfare? After today, if I get fat, I will let Neptunus be responsible..."

"..."

Lin Changfeng smiled lightly when he saw the barrage lively, ignoring the fans who had already started to tease, and quickly settled on the sea cucumbers that had been processed in advance.

After a while, Lin Changfeng began to prepare the next delicacy.

The slightly tumbling broth slowly carried bursts of smoke.

A touch of pure and thick purple gradually embellishes it, with watery oil spots, which locks in the fresh fragrance.

The kitchen knife brought a gleam of cold light, and cut the gap between the lobster accurately. Lin Changfeng turned his wrist slightly, and the blade followed the gap between the lobster carapace and turned obliquely.

Lin Changfeng stretched out his hand and gently pulled the lobster's head away. The huge shrimp thread was pulled out, and the shrimp shells were peeled off easily, revealing a mass of milky white and tender shrimp meat.

clatter! clatter! clatter!

The kitchen knife tapped the chopping board quickly, and the delicate and tender shrimp was cut out one after another. The transparent and slender shrimp rolled into the soup on the side, and quickly sank under it.

It gives everyone the feeling that one after another, fresh, fragrant, white and tender shrimps are actively jumping into the soup.

Many fans stared at the tumbling clear soup, and soon the soup thickened, and there was a hint of mist.

"As the saying goes, everything can be used to make soup. The fresh shrimp meat and the scent of seaweed can not get the ultimate taste and deliciousness with simple processing methods."

"Especially under the action of high temperature, the fiber of duck and shrimp meat will quickly change and tighten, and then lock the nutrients and umami flavor. With my secret spices, it can be cooked after 30 minutes."

Lin Changfeng didn't seem to be vigorous enough, so he turned around and started to deal with another delicious ingredient that everyone is very familiar with.

The oyster was brushed with a large brush to remove the stains on the watch case, and then it was gently pried open by Lin Changfeng, leaving a bend of eye-catching fine meat.

The slightly glowing bonfire was radiating bursts of heat, and even the entire air began to outline little ripples.

Pieces of large oysters were placed on a high-temperature iron frame, and soon under the action of the high temperature, small bubbles rolled one after another.

The oyster meat curls slightly at a speed visible to the naked eye, and soon exudes an attractive fragrance. The slightly provoking moisturizing blisters seem to be between breaths and breaths, beckoning people to come and taste it.

Gently waving the kitchen knife in your hand, quickly cut the small white garlic cloves into small pieces of small pieces, with fine ginger to accompany it, mixed with delicious sauces, and gently sprinkle on each piece of oyster. .

Handy, handy!

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