Shu Yiting looked at his movements and couldn't help rolling her eyes: By the way, do you need this? Just make this amount and I can't eat much if I open it. Are you still afraid of stealing it?

You know, these things are all useful to me. Now that I eat them, they will be imperfect in a while.

Tang Ming explained angrily. He took the eel rolls he had prepared before.

I grabbed some tapioca flour on the side, beat a few bird eggs, added some water, and made it into a sticky liquid. Then I rolled it in the eel and wrapped it in it and put it in a pot.

The oil temperature is also controlled, and when the surface of the eel roll slowly turns golden, Tang Ming takes it out.

Afterwards, he took out two unrolled pieces of eel, wrapped them in some egg liquid, then wrapped them with a layer of tapioca flour, and put them in the pot.

The same fried eels, but the feeling of being fried this time was completely different. After the long eels were fried, they looked like two long swords, golden and golden, giving people a sense of atmosphericity.

After frying the eel, Tang Ming took the pork ribs and badger ribs, put them in, fry them for a minute, and then took them out.

Then Tang Ming took out most of the washed chicken mushrooms. Pour them all into the pot and start stirring them.

Why don't you wrap it in powder?

Shu Yiting said in confusion.

Tempura has been made, why are you still wearing powder? I am making chicken mushroom oil now. It can be used as open oil or sesame oil. It tastes very good. The fried chicken mushroom is also full of dry and fragrant. Put some sticks below.

The fragrance is time-saving and labor-saving. Moreover, it is not easy to heat up after frying twice. This way, it is the best way to use it.

Shu Yiting nodded, smelling the increasingly intense smell of mushrooms in the air, and seemed to be a little looking forward.

The chicken mushroom oil was boiled for nearly half an hour before it was done. During this period, Tang Ming also added some spices and peppers to make it more fragrant.

After boiling, Tang Ming did not separate the chicken mushrooms and oil, but poured them all into the bamboo tube together.

A little base oil was left in the pot. Tang Ming took the pies just now, put them in one by one, and fryed them slowly over low heat.

While frying, Tang Ming shook the iron pot while swaying, and the four pancakes squeezed together, making an tempting sizzling sound.

After the frying side was almost done, Tang Ming shook his wrist and turned the four pancakes into one side in one side. He began to shake again.

Three minutes later, the two sides of the dough became golden. Tang Ming lowered the heat again and covered it with a lid. He began to stuffy.

After all, it is basically impossible to cook such a large pie by frying it for a short while.

He calculated the time in his mind. After a few minutes, Tang Ming uncovered the lid of the pot, shoveled out a few pancakes, put them on the stone where the cassava cakes were just baking, pulled out the firewood from the stove, and put the stone in.

Fry and roast? What is the way to cook?

Shu Yiting asked without shame.

The pie fryed in this way has more moisture and oil content. Bake it for a while to make the skin crispy, and it can also evaporate excess water and oil, which will not taste so greasy!

After saying that, Tang Ming took the octopus meal and tapioca flour sauce that he had started to prepare, scooped up a small spoonful, and poured it into the pot.

After repeating this, after putting a spoonful of spoon at the bottom of the pot a short distance, Tang Ming took another bowl of octopus diced rice.

After stuffing a octopus with his left hand and a bamboo stick with his right hand, he stuffed an octopus diced in the semi-solidified octopus sauce, Tang Ming quickly rolled the ball of octopus sauce with a wooden stick.

Shu Yiting didn't see clearly how Tang Ming operated, and a ball of octopus sauce turned into a small ball.

Something in the image with her

Octopus meatballs?

Shu Yiting asked with her bright eyes open.

Tang Ming nodded and continued to concentrate on doing the work in his hands.

I didn’t expect you to make it even without someone’s special iron plate!

Do it with your heart, anyone can do it!

I believe you, you are a stinky man, you are very bad!

Stinky man? It means you are going to put on a bunny girl outfit to seduce me?

I dreamed that I dared to mention the rabbit girl again, and I wouldn't beat you up.

Shu Yiting clenched her fist and said viciously.

Cut, it’s not a bit of fun, what’s wrong with bunny girls? Or do you like leopard print, so I can let Lin Chong sacrifice it.

I feel that you need to sacrifice!

Shu Yiting twisted her neck twice, making a powerful crackling sound, and she was about to reach out to Tang Ming.

The latter is not afraid: if you don’t want to eat, just do it, anyway, I will spit if I don’t get it!

Stopped in disappointment, Shu Yiting glared at him: You are lucky this time, wait for your full meal

Do you want to eat your mouth water or eat food?

you

You, you, if you have time to talk nonsense with me, it’s better to arrange the dining table first. This time I want a large dining table, which is big and big, so I can get more leaves, so it’s not enough to be placed if it’s small.

Tang Ming said angrily.

snort!

Shu Yiting knew that Tang Ming, who was cooking, couldn't mess with him, so she hummed, ignored him, and asked the Great Sage and the Monkey King to pick leaves together.

Tang Ming spent ten minutes to prepare a plate of octopus meatballs, add some oil to the pot again, then add pepper and chili pepper, large pieces of sand ginger and wild garlic, and after stir-frying, the fried porcupine chops and dogs

Badger ribs, big bones, lobster heads and claws with their tails removed were put in and stir-fryed. Then add oyster sauce, pour in clean water, and put a handful of wild onions in.

With the sound of gurgling, the water in the pot boiled. Tang Ming brought all the steamers over and placed them on them stacked. Cover the lid and the task was done.

Another hearty meal! Every dish is drooling!

There are so many tricks today, and I have never seen a scumbag god, but I am extremely familiar with it!

Familiarity is familiarity, but we will never be able to eat these things in our lifetime.

It’s still related to cooking skills. The same dish, when it comes to the hands of the God of Scrap, can be made like I can’t afford it.

You have ignored one thing! Quantity is the key to this time. Have you seen how much material you used? Is it scary?

Dizzy, you haven't thought about it yet. Damn this time, the amount has basically been cleared!

What's going on? I just got off work and didn't look at it before. Can anyone tell me in detail?

The cassava starch I made before used at least two-thirds of this meal, which is only 60 kilograms.

I used more than a hundred bird eggs, but I could still have five or six pounds.

There are seven or eight kilograms of eels, seven or eight kilograms of lobsters, more than ten kilograms of crabs, and more than twenty kilograms of sea fish.

The wild vegetables and mushrooms are 50 kilograms.

There are also porcupines, more than ten kilograms, and badgers have used up, more than ten kilograms.

There are about thirty pounds of fruit.

Raw cassava, at least 50 kilograms were used.

In addition, mixed spices and oils are at least ten pounds.

Damn, are you crazy? Just counting, it's nearly 300 kilograms.

Why do we discover it now!

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@All members, please note that the content updated tomorrow may cause strong discomfort, so please prepare snacks before reading the book. If you need to go on a hunger strike to lose weight, please consciously block the three chapters of tomorrow, otherwise you will not be responsible for any consequences.
Chapter completed!