Thinking about it, Tang Ming took out the soaked cassava, threw some into the stove fire to roast, and put some into the steamer to steam first. Only a few raw ones were left outside. In addition, under the steamer, Tang Ming cut some

Porcupine skin and badger skin were removed, and a few porcupine bones were added.

Then, Tang Ming received the cassava flour.

After two days of drying, the cassava flour has turned into hard lumps.

After taking a large portion, Tang Ming cracked hundreds of bird eggs into it, without adding water, and started kneading it directly.

Originally, cassava flour usually needs to be mixed with flour or something to make it easy to use, but now that I really don’t have that stuff on hand, I can only make do with it, using bird eggs to replace the stickiness of the flour.

It took Tang Ming more than half an hour to knead the 40 to 50 kilograms of dough and put it aside for later use.

Then, he scrubbed out all the crabs and threw them into the steamer to steam with the cassava.

Then, Tang Ming took off two octopuses that had been dried before, found a stone with a slight bump, put the dried octopus in, and ground it into powder. Mixed it with some cassava flour, and added some bird eggs.

, set aside for later use.

Kill some eels, remove the bones, cut them into a long piece of fish meat, add some coarse salt and oyster sauce to marinate it for flavor.

I selected some mushrooms that were fully open today, chopped them into small pieces, and piled several leaves on them.

Then, Tang Ming took off the porcupine meat, took some fat meat and some lean meat, and started to chop the stuffing.

After mincing, mix with the minced mushrooms, add coarse salt, minced ginger and garlic, and stir together.

After that, Tang Ming slaughtered a lot of sea fish, scraped the meat into paste, and took a lot of small octopus and cut them into pieces.

After finishing his work, Tang Ming took a smaller rabbit, chopped it into small pieces, added some chicken fins to it, and marinated it with salt.

After doing all this, Tang Ming took the crab that had been taken out long ago and took out all the meat, crab paste and crab roe.

The side dishes were almost ready. Tang Ming was not in a hurry to start cooking. Instead, he took some bamboo sticks and started cooking.

Half an hour later, he had made two large steamers and four or five small steamers.

I made a few mats with herbs and put them in the small steamer.

Tang Ming returned to the stove and weighed the order of cooking time. Tang Ming tore off a large piece of dough.

He took the remaining big fat rabbit, opened its belly, and stuffed the little rabbit meat mixed with chicken berries and other seasonings into it. Then, he folded the entire rabbit into a ball, and spread a layer of coconut on the surface of the ball.

Syrup. Wrap in a large leaf.

Finally, he picked up the ball of dough and began to wrap the rabbit. After a while, the rabbit was wrapped into an oval ball in Tang Ming's hands.

Tang Ming turned off the stove fire, dug out the charcoal and cassava, dug out a small hole, and put the rabbit dough in. Covered it with soil, put the charcoal back on, and ignored it.

What did you put on the fire? It doesn’t look like cassava!

After finally cleaning up the house, Shu Yiting looked into the stove and found nothing.

Just a ball of tapioca flour!

Tang Ming wanted to tease her.

Cassava flour is roasted directly to eat? Then what do you mean by roasting this pile?

Shu Yiting was a little confused.

The taste is different. If you eat noodles and steamed buns, can they taste the same?

Okay! I won’t say anything, I’ll just take a look!

When it came to food, even ten thousand Shu Yiting couldn't keep up with Tang Ming, so she closed her mouth angrily.

Then, she saw Tang Mingzhen open the roasted cassava, take out the roasted soft cassava meat, and put it into a bamboo plate.

Then, Tang Ming added the minced fish paste and minced octopus he had just made into the roasted cassava meat. Sprinkled in some minced ginger, garlic and spices. Then added some chopped green onion and stirred evenly.

Suddenly, the aroma of roasted cassava was enhanced several times.

Then, Tang Ming took a few broad leaves, pressed the mixed roasted cassava puree into thin slices, brushed a thin layer of coconut oil on it, placed it on a few not-so-thick stone flakes, and pushed it for a while.

The stove had not been heated yet, so I took a few leaves and blocked the stove door.

Hey! It’s really interesting.

Seeing what Tang Ming was making, Shu Yiting remembered her favorite snacks, potato chips.

But the cassava chips I just made look much more appetizing than the ones bought in the store. Not only do they have various seasonings, but they also have fish meat and minced octopus.

I believe the taste will definitely be different when you eat it.

After preparing the baked food, Tang Ming took some steamed cassava and pureed it, added a little seasoning and sprinkled some dried fruit powder.

Then, take the eel slices, spread them out, and spread the tapioca puree evenly into the eel meat.

Sprinkle the seasoning inside, roll a little of the crispy white stems of water celery into it, and put it aside.

Are all the dishes today so exquisite?

Shu Yiting still couldn't help but speak.

Isn't this because you have worked hard to clean the room? I want to express my condolences to you!

Are you so good? Shu Yiting was full of disbelief!

When did I feel bad? By the way, after eating later, you can grind out the ladder or something. After all, it is a place to walk, and it will not be good if you prick your feet!

Tang Ming mentioned casually.

I knew you weren't so kind. Even a ladder needs to be polished. Do you need to be so particular about it?

Can I use less salt and seasonings when cooking? In the same way, women, shouldn’t they live a more delicate life?

cut!

Shu Yiting was too lazy to talk to him. This guy always had a lot of big ideas.

While talking, Tang Ming took out two more soaked raw cassava and began to peel them.

With the sound of brushing, a thick layer of peel was peeled off from a cassava, leaving not much flesh.

Shu Yiting couldn't help but sneer: You are a good knife maker!

Tang Ming glanced at her, said nothing, and placed the cassava on the new bamboo chopping board.

Raise your hand and draw the knife.

In an instant, the bamboo cutting board made a sound like a machine gun. Looking at Tang Ming's hand, the cassava was cut as thin as cicada wings and flowed towards the back like water.

In less than 30 seconds, a piece of cassava was cut. Tang Ming's knife blade lightly swept the cassava slices, and they suddenly became neat and tidy.

The blade of the knife was raised again, and there was another violent storm.

The cassava became as thin as the silver thread of hair, and Shu Yiting couldn't help but pick one up. Then, she couldn't help but swallow her saliva.

I thought I was holding a very thin one, but when I kneaded it with my fingers, it turned into several more.

Looking at Tang Ming's kitchen knife again, Shu Yiting had a strange look in her eyes.

Speaking of which, Shu Yiting saw that Tang Ming had been cooking for so long. She had never seen his real knife skills. When she saw it now, she could only exclaim in amazement.

She has never seen such sharp knife skills in her life, including in various powerful videos.

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Chapter completed!