So what should I do now? Are you going to guard there?

It's still early, but those guys are so urinating. I'll call them uncle so early! Now I'm eating and drinking, raising my energy, and waiting to get rich.

Tang Ming smiled and turned around and began to patrol his ingredients.

What do you want to eat at night?

After watching for a long time, Tang Ming suddenly realized that he had started to have difficulty choosing because of too much ingredients, so he couldn't help but ask Shu Yiting.

Rice, as long as it is served with rice, everything is good.

After working for so long, Shu Yiting was already hungry. Thinking of the eel rice at noon, she couldn't help but lick her lips.

Rice?

Tang Ming nodded, gave her a ok gesture, wandered around, and walked back with a fat pheasant in his hand.

This pheasant was the one that Shu Yiting hit when he went to Yamato Island to collect and plunder. He pulled out an arrow and saw that he was not dead yet, so he temporarily threw it into the chicken pen. Unexpectedly, he took a look just now and it was almost gone.

Just send it on the way.

The half-dead pheasant basically had no struggle, and was cut open and bleeding by Tang Ming.

After boiling a pot of water and scalding it, Tang Ming directly chopped the chicken's head, neck, and the injured part before to add meals to Lin Chong.

The happy big cat kept rubbing against him.

After finally sending Lin Chong away, Tang Ming took out the internal organs and removed the inedible dirt, added salt to clean the chicken mixed with chicken, cut the chicken liver and heart into small slices, cut the chicken gizzard into county flowers, cut the chicken intestines into small pieces, and added a little minced ginger, garlic and pepper to put it next to it.

Clean the remaining chicken and chop it into small pieces and set it aside.

Then, Tang Ming brought some onions, carrots and potatoes over.

One onion, half of which is cut into small grains, and the other half is cut into large pieces.

The same goes for potatoes, cut into small pieces and large pieces.

The carrots were all big chunks.

After preparing the ingredients, Tang Ming dried a large iron pot, added a little lard and a little coconut oil to it, and added a little chicken oil that had been washed from the chicken belly.

Heat the mixed oil over low heat. After the chicken oil is stir-fried out, he added the chopped onion that had just been cut into small grains and continued to stir on low heat.

Not long after, the chopped onions were stir-fried out to moisture and became transparent, and the unique onion flavor of onions began to float on the beach.

Tang Ming poured the chopped chicken pieces in, increased the heat and started stir-frying.

When the chicken was fried with water and looked shiny and full, Tang Ming poured the potato grains and carrot pieces in, then added some soy sauce. A little Huadiao wine and oyster sauce, poured in the water that just flooded the ingredients, and covered it with a lid.

After boiling the soup over high heat, Tang Ming turned to medium heat and continued to boil.

At the same time, Tang Ming sifted some full rice out in the other double-ear pot and began to cook and drain the rice.

After the rice was cooked, the rice soup was filtered out, and the chicken in the pot was stewed almost the same. Tang Ming exchanged them for a while, poured the chicken into the double ear pot and continued to stew, and boiled water in the large iron pot and put it in a steamer to steam the rice.

Then, Tang Ming looked at the changes in the chicken in the double ear pot, added a little salt to it, and then made some milk and poured it in.

After boiling again, Tang Ming put large chunks of potatoes into the pot and cooked them again for fifteen minutes.

The lid was uncovered again, and the soup had been thickened, leaving only a shallow layer still bubbling. The onion and potato grains that were placed in the past had also been cooked, and the large potato grains that were placed in the later stage also showed a rustling surface.

After scooping up a spoonful of soup and tasting it, Tang Ming took a small bowl of curry powder that he had prepared, poured it into the pot, stirred it a little, and poured the onion down.

After covering the lid, it was unveiled again for three minutes, and the unique atmosphere of curry began to spread across the beach.

After stirring again, Tang Ming covered the lid and moved the ear pot away from the stove.

Some shredded chili and some minced ginger and garlic were cut on the chopping board. Tang Ming washed a handful of the tenderest wild vegetable cores of the wild vegetable. He divided a little minced ginger and garlic on the core, sprinkled a small handful of salt on it, added a little oil-consuming, and placed it next to the stove.

He scooped a spoonful of lard from the pot, Tang Ming took the blower and cooked the pot over high heat.

After the lard melted, green smoke came out of the pot, Tang Ming poured all the vegetables into it and stir-fryed quickly.

After 30 seconds, Tang Ming poured a little soy sauce into the edge of the pot, poured the pot twice, then quickly poured out the vegetable heart and put it in a bamboo plate next to it.

Shu Yiting opened her eyes: This is the legendary heat! I stir-fry the vegetables myself, and I always worry that they will not be cooked. After stir-frying for a long time, the vegetables will turn black and there will be a lot of water. Unlike yours, it still looks tender green and shiny. Even if it is placed on a plate, I can't see any excess water.

In addition to the heat, it also has a lot to do with kitchen utensils. Only when a large pot and a large stove can it reach the highest temperature. Even if I use a small stove, I will not be able to do this now. This is also the reason why families can never taste the vegetables from hotels or food stalls.

Tang Ming nodded, quickly cleaned the pot, and then dried it, and then added lard.

Heated it on high heat again, and quickly poured the simply marinated chicken miscellaneous rice balls in. While waving the spatula, shaking the iron pot and turning on the stir-frying mode. During this period, a little Huadiao wine was poured into it.

Suddenly, the raging fire in the iron pot rushed straight into the sky, attracting the attention of animals of all sizes on the island.

It was just one or two minutes later that Tang Ming stopped and quickly added some seasoning to it, and then used a spoon to scoop out a little starch from the water starch that had been prepared next to him to thicken it.

After stir-frying, a thin layer of sauce appeared on the surface of the chicken miscellaneous rice in the pan, which looked even more greasy and attractive.

After shaking the pot, Tang Ming moved it away from the fire mouth and scooped it into the bamboo plate with a spatula.

Dinner is officially completed.

Damn, it has the taste. After the stove is repaired, the bastard feels different when cooking.

Yes, it's so professional. Just based on those few moments just now, you know that the taste is definitely top-notch.

I am so envious of the goddess, and there is a personal chef cooking every day.

I always thought that high-end ingredients were needed to have a feeling, but I didn’t expect that just ordinary stir-fry could be so fascinating.

I won’t say anything anymore, I have to make a bowl of rice to eat. Finally, I can make it at home and eat something I can afford.

A simple meal of stir-fry made the live broadcast room talk.

On the island, the two monkeys who were already sitting around the dining table also started dinner.

It was still the big bamboo tube, Tang Ming added half of the rice to each person and then uncovered the lid of the curry chicken nuggets.
Chapter completed!