This kind of greenery is not that kind of greenery. Think about it, when you wake up in the morning and you are surrounded by fruit trees, does it feel the same as being surrounded by ordinary big trees?

Thinking of the fragrant and colorful scenes in front of her, Shu Yiting nodded: Also, we can plant some ivy-like vines around the villa. It will look green everywhere, which will make it more comfortable.

Tang Ming curled his lips and said, "How about a little pursuit? If you want to plant vines, don't they smell good like loofah, cucumber, beans and the like? They can be climbed all over your house."

Foodie!

Shu Yiting rolled her eyes at him, but she didn't object. Thinking about it, she found it more interesting. The corners of her mouth could not help but turn up slightly.

Since the cherry tree was planted in front of the villa, the other fruit trees naturally found their homes. It didn't take long for the four mango trees to be planted close to the villa.

However, there is only one tree facing the beach, and other locations should be reserved for different types of fruit trees.

After planting the tree, Tang Ming quickly took out the strawberry seedlings, soaked them in nutrient solution, and then planted a small circle under the cherry tree.

I took the time to surround two small strawberry flower beds with bamboo strips, and then I was satisfied with the work.

The rest was to count the harvest time. All the coconuts were taken out and piled up into a hill on the beach. There were about 100 of them. After leaving them there, Tang Ming cleaned the big pot and opened them all.

The monkey divided it into two or three and used it to scrape the coconut pulp.

The obtained coconut juice is then boiled with coconut sugar over high heat.

During this period of time, the consumption of coconut oil was almost gone, and a lot of coconut sugar was also consumed. This time I just made a supplement. After all, the fat content of lard is indeed a bit high, and it still needs to be tempered with vegetable oil.

While the sugar was boiling, in order to reward the monkeys, Tang Ming took out the mangoes that had been ripened at an accelerated rate. He placed them in the ice cubes that he had ordered the Monkey King and the Monkey King to get. After cooling them, he removed the core and cut them into two pieces.

Half, take out the pulp in the middle, leaving the peel intact on both sides.

Cut half of the pulp into large pieces and put it on a bamboo plate. Tang Ming called out, and the monkeys who had long been distracted from work immediately gathered around after smelling the fragrance.

Two yuan per monkey, no more!

After speaking, Tang Mingchao put two pieces of mango meat in the first monkey shell to demonstrate.

The monkey at the back secretly remembered the amount of two pieces, and soon formed a neat line, consciously using the wooden stick next to it to pick up the mangoes in the plate.

After seeing for a while that the order was still intact, Tang Ming let the monkeys continue to help themselves and brought a bamboo bowl of fruit pulp to Shu Yiting to taste.

Then, Tang Ming cut the remaining half of the mango flesh into pieces and soaked it in some hot water.

After looking at the ingredients at hand, Tang Ming stirred the coconut sugar that was boiling in the pot. He felt that it would take a long time to cook, so he asked Shu Yiting to help stir. He took a net bag and went directly into the sea.

After some picking, Tang Ming landed ashore with a bag of straps.

Then, he grabbed a few big squids from the pool and picked out five or six kilograms of shrimps.

Bring all the ingredients to the well, open the scallop shells, wash the shellfish inside and cut into small pieces.

Remove the skin and internal organs from the squid, leaving only the white flesh, and cut it into small pieces.

Peel the shells and devein the shrimps and cut them into small pieces as usual.

Finally, Tang Ming chose some wild vegetables with fresher and wider stems, peeled them and cut them into small pieces.

Before taking the ingredients back to the stove, the coconut sugar in the big pot had reached a critical stage. Tang Ming took over and took about ten minutes to boil the coconut sugar into shape. However, this time, Tang Ming did not directly seal it, but poured it into the pot.

Add a little more honey and a little bit of monkey wine puree and use the remaining heat to stir them together.

The finished coconut sugar looks more golden than the previous one, and smells of a faint fragrance. Put a little on the tip of your tongue, it is delicate and sweet, and the taste has more than doubled.

Satisfied, Tang Ming filled several large bamboo tubes with honey coconut sugar. Tang Ming asked Shu Yiting to take out a lot of the sour wild fruits that she found today, cut them into pieces, poured them all into a large pot, and rolled the wild fruits with the remaining syrup that was not easy to clean.

The surface is covered with a thin layer of syrup.

Put it on several bamboo trays again, Tang Ming visually checked the number, and called the monkeys.

Each person gets three yuan!

After speaking, Tang Ming continued to give a demonstration and asked the monkeys to start taking it by themselves.

I have to say that the temptation of food is magical. The monkeys, who had never studied mathematics, immediately knew the meaning of three. After a long queue, no monkey got the wrong one.

If my math teacher at the time had your level of teaching, I wouldn't have failed the class for a long time.

Seeing the monkeys' efficiency in surprise, Shu Yiting couldn't help but joke.

It's not too late now. I don't mind teaching one more monkey. Do you want to get a shell and go to the queue?

Get out!

Tang Ming chuckled, cleaned the large iron pot, boiled water, poured the wild vegetable particles in and blanched them for a while, then took them out, then poured in the scallop meat, squid particles, and shrimp particles and quickly drained them out of the water.

Then, Tang Ming took a bowl and poured some oyster sauce, coconut sugar, salt, a little Huadiao wine, and some potato starch made before into it. Stir evenly.

Shu Yiting looked at Tang Ming's movements curiously: Is this going to be served cold?

Some dishes need to be cooked quickly, so they cannot be stir-fried for a long time. Prepare a stir-fry sauce with various seasonings in advance and pour it directly. This can save a lot of time. It is a common method in Cantonese cuisine.

After finishing speaking, Tang Ming chopped some minced onions and added a little coconut oil to the dry pot. Add the minced onions and sauté until fragrant. Then he poured in all the diced wild vegetables and various seafood dices. He turned the heat to

Maximum, start stir-frying.

After a while, the stir-frying sauce was added, the pot was stirred a few times, and with Shu Yiting's surprised eyes, the drained mango cubes were added to the pot.

After a few stirs, the pot was removed.

Are you sure you're not cooking dark cuisine?

Swallowing her saliva, Shu Yiting looked at the brightly colored dishes in the pot, with meat and fruits fried together, and she always felt a little weird.

It’s terrible to be uneducated. This dish is called seafood mango cup, which is basically a dish found in all large Cantonese restaurants. Many times, they serve it to entertain foreign guests.

After saying that, Tang Ming took the small bowl of mango peel that he had just put aside.

Using a spoon, Tang Ming scooped the fried meat cubes into mango bowls.

A full 40 mango bowls were filled and the ingredients in the pot were just used up.

Then, Tang Ming took a handful of pine nuts that the Monkey King and the Monkey King had brought out, and put a few pine nuts into each mango bowl to garnish on top.

Seafood mango cup, officially completed.

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Chapter completed!