Another shout made the monkeys stare.

Is today's dinner so sumptuous? It's the third time, and it looks so exquisite. It even has the same fragrant mango that I had just now.

Needless to say, Tang Ming said that the monkeys, who had become accustomed to it, lined up in a long queue.

Take one each!

As soon as he finished speaking, the leading monkey picked up one and left happily.

The following teams also moved quickly.

In the blink of an eye, there were only seven or eight mango and seafood cups left in front of Tang Ming.

It seems that the monkeys have successfully made their move.

Well, being able to know three numbers is almost enough. Let’s eat some too!

Tang Ming picked up a mango cup and handed it to Shu Yiting. He also took one, scooped up a mouthful with a bamboo spoon and put it in his mouth.

It's salty, sweet and fragrant, with distinct layers of flavor. The sweet and sour mango just balances out the fishy smell of seafood, and it tastes very fresh and refined.

Shu Yiting took a tentative bite and couldn't help but nod: This dish is good. Although the preparation is simple, it tastes very good. The mango is mixed with seafood, and it doesn't feel awkward at all. It has the sweetness of the fruit and the sweetness of the seafood.

It has a higher level of quality and I feel like I can do it once I read it.

I originally taught you how to make this dish. This dish tastes very refreshing and appetizing in this weather. You can study it more in the future if you have nothing to do.

Tang Ming took another mango cup and tasted it slowly before replying.

It’s a pity that there are no mangoes! Otherwise, I really want to try it!

Shu Yiting said with some regret.

Don't worry, all the fruits on the big mango tree have been picked. They should be all mature in a few days. You can make some by then. The small mango trees will also mature one after another. In the recent period, we have all

There will be no shortage of mangoes.ωωw..net

Speaking of this, Tang Ming was quite satisfied with the harvest. After eating a few mouthfuls of seafood to fill his stomach, he quickly continued to count the supplies.

In addition to coconuts, mangoes, and wild fruits including apples, the harvest totaled about 250 kilograms. There were three kilograms of truffles and pine nuts, excluding those left for the squirrels and those eaten earlier, there were still more than 50 kilograms left.

In addition, there were seven or eight bullfrogs, nearly 20 kilograms of rubber liquid, and one kilogram of rosin.

Finally, there were all kinds of bird eggs, birds, etc., one weighed about 20 kilograms.

A trip out would bring in four to five hundred kilograms of income, which for ordinary people was already a huge gain, but for Tang Ming, it was something people took for granted.

After Tang Ming sorted everything into the warehouse on the ground floor of the villa, only the birds and bullfrogs were left outside.

Take it to the waterside, remove the head and claws of the bird, squeeze out the internal organs, sprinkle with a little sea salt and set aside.

Peel the bullfrog, wash the internal organs, cut into large pieces, add salt and Huadiao wine to marinate.

Next, Tang Ming washed some onions, cut half of them into shreds, and placed them under the double-eared pot. The other half was cut into hob pieces for later use.

Then, they cut some potato cubes and some cress. Then they cut some pepper segments and set them aside.

Add a large bucket of lard into the large pot. When the oil temperature rises, Tang Ming picks up the birds and puts them in one by one.

Soon, the surface of the originally fresh and tender birds turned golden, and small fried balls floated up. Tang Ming quickly fished them out.

After the oil temperature rose again, Tang Ming poured the bird back, quickly fried it again, and put it on a bamboo plate.

While they were still sizzling with oil, Tang Ming grabbed a handful of chili powder and sprinkled a handful of prepared spice powder on them.

In an instant, a dry and fragrant smell spread on the beach.

After shaking the bamboo plate with his hands so that the birds could be evenly coated with spices, Tang Ming piled them into a hill. He cut a few small lemons and placed them on the side, then served them on the table.

Are you too greedy?

Shu Yiting smelled the rich meaty and crispy bird meat, and couldn't help but think of the fried quail she had eaten when she was a child, and her mouth was filled with saliva.

If you want to eat first, you can go get a bottle of Huadiao wine. I'll make a dish and start eating.

After saying that, Tang Ming picked up the marinated bullfrog pieces just now, added a little starch to them, mixed them well, and put them into the oil pan.

Briefly add oil, and after the bullfrog meat has shrunk, take it out and set it aside.

Add the potatoes to the oil pan again and fry them until they are slightly golden, take them out and set aside. Pour the excess lard back into the bamboo tube, leaving a little base oil.

Add the onions, ginger, garlic and onions and stir-fry until fragrant. Tang Ming scoops a little of the homemade chili sauce made with spices and chili peppers. After frying the red oil, add the potato cubes and water celery and stir-fry until fragrant. Add the bullfrog and stir-fry over high heat, then stir-fry over high heat.

Some oyster sauce and Huadiao wine were added to it.

When it's almost fried, pour it all into a double-eared pot with onions on the bottom, sprinkle with a little chopped green onion, and serve a simple version of the hot pot bullfrog.

At the dining table, Shu Yiting had already poured Huadiao wine and sat cross-legged.

The two monkeys of the Great Sage Monkey King imitated each other and tapped the bamboo bowls with their chopsticks, and they did so rhythmically.

It’s better not to learn from this pig!

Tang Ming glared at one person and two monkeys angrily, and placed the pot with two ears.

Let’s eat!

In an instant, all the chopsticks were reaching for the plate of fried birds.

The next moment, a crisp clicking sound sounded, and the two monkeys narrowed their eyes at the same time.

The tender bird meat becomes firm after deep-frying, but because it is extremely tender, even if it is fried twice, it does not make the meat stale. Instead, it just retains a hint of chewiness, which goes well with the fragrant sauce.

Lard, when you take one bite, it is crispy and chewy, and the oily aroma is overflowing.

After chewing it, the surface is crispy, the inside is firm and tender, and the texture is full of layers. Coupled with the aroma of barbecue flavor brought by the spices, people can't help but drink.

Dry!

Tang Ming squinted his eyes and took a big sip of Huadiao wine. He felt his whole body soothed, which was more satisfying than eating dragon liver and phoenix marrow.

Shu Yiting also took a big gulp of Huadiao wine, her face turned red, and she was extremely satisfied with the fried bird.

By the way, why do you only think of making such a good dish now?

Tang Ming stared speechlessly: If we do it earlier, will we still have this island?

What should I say? Aren't they just a few little birds? There are many of them in the forest!

More is more. I used to have such an appetite that I would have to eat as much as I needed. And that’s not the key. The key is that birds are the most valuable asset on every island. Basically, all the plant seeds on the island are made from

They brought them back from eating outside. Fewer birds means fewer species will follow in the future. Therefore, if it wasn't someone else's island, I wouldn't be willing to eat the birds.

I can’t tell that you are thinking in the long term, but we will only live on the island for one year and will leave after one year. Do you think it is useful to think about it in the long term?

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Chapter completed!