In order to prevent everyone from discovering it, Chu Yunfeng asked Gao Tianliang not to be busy taking pictures, but to show the harvest in the bucket to Mu Qing and others.

While Gao Tianliang was attracting attention, Chu Yunfeng quickly picked up the huge conch from under his feet, put it behind his back, quickly ran to the debris pile, took a bag and hid it.

Phew~!

Finally, I hid it. It was not easy, man. Fortunately, I was agile. If I had been slower, I might have been discovered.

No, Mu Qing and Ke Xin waved to themselves, probably celebrating catching so many shells and oysters.

After pouring the small half bucket of seafood into the basin, Chu Yunfeng continued to go to the sea and continued working happily.

From time to time, I kept thinking about what kind of conch that looked very beautiful. It was so beautiful and would definitely make Mu Qing ecstatic.

After catching most of the bucket, Chu Yunfeng went ashore. As soon as he came up, Kexin was once again attracted by the various shells filled in the bucket.

Seeing so many shells, Ke Xin was so happy that she danced around in circles, which showed how happy she was after achieving her wish.

Mu Qing poured the whole bucket of harvest into the basin, then picked out the oysters and put them aside. She took Kexin and started to plow on the shore.

After Chu Yunfeng put away the oysters and shells first, he took another look at the extremely beautiful conch and found that it was sitting quietly in his pocket, with nothing unusual about it.

Wait until Starling comes back and ask him to see what kind of conch this is. He should know, and then see if you can find someone here to help make handicrafts.

If such a beautiful conch is handled carelessly by yourself, it may be damaged and the loss outweighs the gain.

Chu Yunfeng was in a good mood and started to light the charcoal fire. While waiting for the charcoal fire, Chu Yunfeng made the sauce needed for the barbecue.

The indispensable seasoning for seafood barbecue is garlic, so the first step is to make minced garlic. Especially when grilling oysters later, this is a delicious ingredient.

Chu Yunfeng plans to make a Hainan version of the sauce used for grilling oysters, allowing everyone to taste the local flavor and experience what a real seaside barbecue experience is like.

After mincing the garlic, Chu Yunfeng chopped a red bell pepper to color the sauce and make it look more appetizing.

If it were Chen Quanhai, he would probably replace the sweet pepper with spicy millet, right?

Yesterday I saw Chen Quanhai's passion for chili peppers. Next time he arrives in Chengdu, I will definitely let him experience what real spicy food tastes like.

Do you want to try devil pepper?

Would you like two Chaotian peppers?

Although these two are not the hottest peppers on the planet, they still allow him to have a "beautiful" experience in Chengdu...

After the main side dishes of the sauce were prepared, Chu Yunfeng began to stir-fry them.

In order to protect the seaside environment, the sand here is covered with a wide layer of plastic sheet to prevent greasy things from soiling the beach.

This is also to implement the concept of environmental protection, start with small things, start with details, collect all the garbage that is used up in a while, and restore a clean environment at the seaside.

Add oil in the pot, wait until the oil temperature comes up, then add minced garlic, stir-fry twice, then add minced red pepper, stir-fry both until fragrant, add a little light soy sauce, and add a little oil.

This is the authentic barbecue sauce from Hainan. Chu Yunfeng couldn't help but think that if it were in Chengdu, he would definitely put some chili oil.

The taste of red oil will definitely baptize the soul of the oyster, making the taste unforgettable after eating it.

How about giving it a try after returning to Chengdu?

It's just that you can't buy such good oysters over there, and you can't get them freshly here on the beach. The freshness of the ingredients is much different, and the flavor is far behind.

After the sauce was processed, all that was left were the oysters. Facing the oysters with hard shells, Chu Yunfeng took out a knife and gently pried the oysters on the head, and the shells immediately separated.

One after another, Chu Yunfeng's hand speed was very fast. In a short time, he had processed all the dozens of oysters, washed them with water and put them aside.

After putting the charcoal fire into the barbecue grill, Chu Yunfeng made a small pile and prepared to keep the charcoal fire as a backup to see what kind of fish the starling could catch.

Chu Yunfeng is going to make two kinds of grilled fish, one is the Rongcheng version and the other is the Hainan version.

The Hainan version specifically asked Chen Quanhai yesterday. The grilled fish here likes to be grilled in tin foil. This grilling method is also particularly suitable for this outdoor environment.

The only thing that needs special attention is that the ingredients for this kind of tin foil baking need to be marinated in advance so that it will have a rich flavor when baked.

If the marinating time is not enough, the flavor of the ingredients will not be deep, and it is very likely that there will be some fishy smell when grilled.

The mainland version of grilled fish will not have such confusion. When grilling it with grilled fish clips, it will be constantly brushed with ginger-garlic water, oil and secret seasonings.

It can not only remove its fishy smell, but also allow it to absorb the flavor quickly. This is because the fish on the grilled fish clip is cut and the fish meat is relatively thin, so it can absorb the flavor well.

The fish grilled in tin foil is the whole fish. Although the cooking method can be changed, the time is too short and it will be difficult to taste.

Place the cleaned oysters directly on the barbecue grill and slowly wait for the charcoal fire below to heat up. The shell of the oyster is a natural container, which is very convenient for outdoor barbecue.

After baking for a while, Chu Yunfeng smelled a fresh and rich aroma. There was also a hint of sweetness in the aroma, which was very appetizing.

In fact, oysters can be eaten raw. French Ginado and Peron oysters are the top varieties. It is said that they taste great when eaten raw.

Even so, Chu Yunfeng is not willing to try it. It is safer to eat these things in the ocean if they are cooked. After all, there is still a chance that parasites will exist.

It’s time to serve the sauce!

After the aroma of the oysters came out, Chu Yunfeng took out a spoon and put a spoonful of the sauce just made on each oyster.

This adds a lot of color to the oysters on the shelf, and the taste is a little more intense.

Chu Yunfeng even heard the sound of Gao Tianliang swallowing saliva. It seemed that the oysters were cooked well.

Myna is back!

Chu Yunfeng saw Bago walking over from a distance, wearing diving goggles on his head, holding a water gun in his left hand, and carrying a net bag in his right hand. He looked like a big brother.

What a good harvest!

There were several fish in the net bag, and Chu Yunfeng saw a large blue grouper. It seemed that he would be able to eat delicious grilled fish today.

"Myna, the harvest is good. Now everyone is in a good mood."

Chu Yunfeng said with a happy smile.

"I'm lucky today. This grouper weighs more than 3 pounds, so I'll leave it to you."

Lao Ba was also very happy. He was very lucky to catch such a big grouper while diving.

"Everyone, come quickly. The oysters are ready. It's dawn. Don't be busy taking pictures now. Let's eat two oysters."
Chapter completed!