Qilin dish, as the name suggests, looks like Qilin.

It is a red algae plant with purple-red color, with a cylindrical trunk, with a thin tip at the end, and a horizontal fork with many irregular fork-like branches. The forks on both sides are basically opposite, and it does look very similar to the legendary Kirin horns.

It tastes crispy and elastic, and has a similar taste to chicken crisp bones. With butter hot pot ingredients, it is simply a vegetarian version of spicy chicken crisp bones.

Tang Ming chewed it crunched, but because it was a little hot and spicy, he sniffed his mouth while eating.

Seeing this, Shu Yiting picked up a chopstick and kept slapping her mouth as soon as she entered her mouth: Tang Ming, this is too hot, how can you eat it?

After finally swallowing the Qilin dish, Shu Yiting slid her mouth and was dissatisfied.

As for hot pot, the oil is high and the temperature is high. Just eat it like this. If you can't stand the heat, just blow it.

Tang Ming said, and picked up a large chopstick and squirted down his mouth. There was no way, the kirin dish floated the highest in the pot, and the key was that it tasted so good.

Don't just eat this, leave some for me too.

Shu Yiting was anxious and picked up several chopsticks and threw them into the bowl.

If you eat, you eat, no one will compete with you, there are still many in the shells.

Tang Ming did not pick up Qilin vegetables anymore, but picked up a chopstick of stone cauliflower.

The color of the stone cauliflower is a little darker than that of the Qilin dish, and it is dark red and crimson purple. The main trunk is thin and the forks are dense, which looks like chicken feathers. However, after boiling water, the forks become softer and synthesizes a ball.

Therefore, there was a lot of soup on the stone cauliflower, and Tang Ming did not dare to enter his mouth directly. He blew it and then swallowed it into his mouth.

The spicy taste spreads, and the soup in the stone cauliflower squeezes out, and I feel very refreshed before I even chew it.

After chewing it, I felt the softness and tenderness of the stone cabbage, which tasted similar to that of baby cabbage, but the main trunk was still relatively crisp, as if it was eating enoki mushrooms with tender leaves.

This is so cool. It seems that we must have a must-have stone cauliflower when we eat hot pot in the future.

Tang Ming smacked his lips and praised.

Shu Yiting immediately picked up a chopstick when she heard this, but she didn't dare to put her mouth down because she was afraid of being hot. She kept blowing.

Tang Ming was so happy when he saw it: I really can't enjoy it, and I sprinkled all the soup.

Ignoring Shu Yiting's rolling eyes, Tang Ming continued to pick up a chopstick and waffle.

The appearance of wakame is indeed the same as wakame, dark green, and looks similar to kelp, but it is a little thinner than kelp. It tastes a bit like kelp, but it does not have the strong fishy smell on kelp.

Since I didn't cut it much, I took up half a bowl of chopsticks and waffles after I put them in the bowl.

Tang Ming didn't bother him hot, and he ate it in a few seconds.

The feeling of eating this whole slice is much more enjoyable than cutting it into shreds.

Then, Tang Ming picked up another croaker dish.

There are many names for carrageenanthemum, such as carrageenanthemum, lantern cabbage, etc., which are also named after their shape and are yellow-brown. They are divided into false roots, trunks, leaves and airbags.

When the fake root was washed, it had been pulled out by Tang Ming. The main trunk was curved like antlers, with no forks at the bottom, and there were many forks in the middle and upper part. There were long rod-shaped leaves on the forks. The airbag was very short and grew at the root of the forks.

However, after boiling in water, it was thicker and the original shape could not be seen.

It tastes a bit wrinkled and has a similar taste to dried beans, but it is much thinner than dried beans.

Moreover, the carapel dish is very delicious. Although there is basically no soup on it, it will be full of hot pot base when chewed!

Tang Ming, what kind of dish is this? Why does it look like wheat?

At this time, Shu Yiting had finished eating the stone cauliflower and picked up a chopstick of brown and yellow dishes and asked.

Wheat is called Sargasso. Don’t you think it looks more like a ponytail when it is not cooked? But it tastes quite average and is mostly used as feed.

Ah? Feed?

Shu Yiting is speechless, then you will pick it back and eat it!

What's wrong with feed? The bad taste does not mean that the dish is worthless. Speaking of which, these sea dishes are actually considered Chinese medicinal materials.

Sargassum can treat edema and edema of athlete's foot. Kirin cabbage is rich in minerals and calcium, as well as collagen. It can not only whiten it, but also eliminate phlegm, stasis, and hemorrhoids.

Shihuali clears the lungs and eliminates phlegm and cools blood and relieves heat. Wakasa has high iron content, which is 21 times that of spinach per catty. It is also the king of calcium supplementation. It contains ten times that of milk. It is widely used to prevent osteoporosis in the elderly. ωωw..net

Ulva can promote hydrodynamic detoxification and can treat laryngitis, cervical lymph node swelling, and edema. After the carapace enters the stomach, it can produce a strong adsorption function. It can not only nourish the kidneys and strengthen the body, but also treat gastrointestinal diseases and improve diabetes.

And this kombu,

Tang Ming picked up a piece of black and cinnamon-like thing. This thing is not delicious, but it has the strongest medicinal properties and can treat goiters, scrofula, swelling and painful testicles, phlegm and edema

Why do you seem to know everything about this?

Shu Yiting was shocked.

Isn't this a survival

Tang Ming said, "What should I do if I get sick on this deserted island? Especially living in the sea, I am most susceptible to edema due to moisture and edema. Many of these sea vegetables are effective for edema, and eating more is not harmful. Especially Sargasus, which is the most effective in treating edema.

All right.

Shu Yiting took a bite with Sargasso.

It feels very chewy when you enter the mouth, just like thin kelp shreds, but not as salty as kelp shreds. With the soup ingredients, it is completely the taste of the soup ingredients.

OK, Tang Ming, you lied to me, this Sargasso is obviously delicious!

Shu Yiting was so angry that she was still trying to get poison.

Everyone has different tastes, so I think Sargasso is not delicious. If you think it is delicious, eat more.

Tang Ming obviously didn't catch a cold about Sargasso, so he picked up a chopstick and ate Ulva.

Ulva, also known as sea cabbage, not only looks like cabbage, but also tastes similar to cabbage, but it is not the kind of cabbage, but the crispy fennel white.

After cooking, it becomes smaller, but it is crispy and tender.

Recently, I have always eaten meat and seafood, which makes Tang Ming feel that Ulva is very refreshing at this moment.

Not long after, the pot of dishes was wiped out by Tang Ming and Shu Yiting.

But the two felt even hungry.

Tang Ming brought the pot back to add water, threw in a little hot pot ingredients again, and after the soup was boiled, he cooked a full pot of sea dishes.

But a group of netizens who watched the live broadcast room were almost crying.

I finally cooked until the slag god stopped eating meat. Why did I feel so hungry after watching the slag god cook a dish and chewed two chicken legs?

Not to mention chicken legs, I feel that the octopus noodles I finally booked are no longer fragrant!

Protest! People are in the vegetable market, but why can’t you buy anything except kelp and seaweed?

It's all tears to say too much. My family is by the beach. I have eaten sea dishes for half my life, but I still drool with greed.
Chapter completed!