At this moment, the players from the Lianghan Kingdom have also built three simple stoves, in order of the second, third and fourth stoves.

And as Tang Ming ordered, put the large iron pots exchanged by Russia, France and Ukraine respectively, pour oil into pot No. 2, and pour water into pot No. 3 and 4 to heat it.

Tang Ming took the washed mushrooms, red peppers, tofu, coriander, lettuce, potatoes, etc. from the French and Russian players.

These dishes were picked up from 20,000 kilograms of food. Although they were cut into shape by one and one, they were not fresh, but they were not broken.

Tang Ming cuts it on the wooden board in turn, either cut it into shreds, or slices it, and chops the potatoes into puree.

Then let French and Russian players soak the mashed potatoes in water, remove the mud and drain the potato starch to set aside.

After the two old irons followed Tang Ming's instructions, they took the spices from the raft.

Tang Ming asked the two old iron to take some crab roe from the female crab for later use, then took three kilograms of pork fat from 20,000 kilograms of goods to wash it, add a little salt to soak it in several parts to control the blood, and chop it into meat for later use.

On the No. 1 stove with the Flaming Golden Pot, add oil into the pot.

Add pepper, bay leaves, cumin and other spices to the pot in turn and stir-fry. Add white wine, shredded turmeric, ginger slices, oyster sauce, garlic slices, scallions and scallions and stir-fry again. Add meat foam and stir-fry onion.

Then, the Ukrainian contestants were squeezed out the cooked meat from 20,000 kilograms of goods, such as braised duck, roasted chicken, etc., and the sauce-sauce oil in the shell was squeezed out, and three tablespoons were used to color it.

Hold the pot and pour the fried meat into large shells.

Wash the pot, add oil to dry pot, half-heat oil, add shredded green onion, shredded ginger, garlic, stir-fry after stir-frying.

After adding a little water, heat it into soup and add salt, add a spoonful of meat from the shell, and pour the soup on the cooked carp covered by palm leaves on the sand table No. 1.

Then wash the pan and heat it, add a little oil, add a little sugar, white wine, potato starch and mix the thick soup, the thick soup becomes bubbled, and pour it on the cooked carp of pit No. 1.

After sprinkling cilantro, the first five-sweet fish feast was completed.

Wuliu Fish, also known as Dongpo Fish, is one of the favorites of Su Dongpo, a literary foodie. Adding the fried pork foam is a supplement method in later generations. One is to remove the fishy smell and make the vegetable juice bright and shiny. The other is to increase the vegetable flavor, which is almost suitable for any aquarium method.

Without delay, Tang Ming washed the pot again, took a spoonful of sauce and meat oil in the shell and put it into the pot, used as soy sauce, added an appropriate amount of salt, a little fat meat in the shell, and heated it.

Come to the No. 2 sand tray, put the chopped scallion shreds on the cooked carp, and water the sauce soup.

Then wash the pan and heat the oil, add dozens of peppercorns, and after the cigarette is released, remove the peppercorns, and quickly water them on the carp with boiling oil.

The fish body and green onion and the sauce soup quickly stirred up with hot oil, and the hot smoke was boiled. Tang Ming sprinkled coriander, shredded raw onion, and covered it with palm leaves.

The second dish of fish in the whole fish feast was made of onion and oil.

As its name suggests, even if it is covered with palm leaves, it can smell the rich fragrance of green onions.

Tang Ming went to the fish basket, took a raw carp and placed it on the board.

Cut the carp's head, split it in half from the middle, peel and shred the fish meat, and cut the tail into tiled slices.

At this moment, the oil in the No. 2 pot was already hot as the African buddy brought the hay and firewood to burn.

Tang Ming applied the cut carp heads to honey and fryed them in the second pot. The No. 1 Flame Golden Pot adds oil and stir-fry them with green onion, garlic and ginger.

After the fish head in the second oil pan is fried until golden brown, add the No. 1 Flame Golden Pot and stew it in water with seasonings such as meat soy sauce, pepper and other seasonings.

Then add white wine to remove the fishy smell of the cut carp shreds, thicken the egg white and potato flour and mix well with shredded meat, put it in a pot No. 2 and fry it until it changes color and remove it to control oil.

The fish tail slices are thickened with egg yolk and potato flour, mixed well with appropriate amount of salt, fry them into pot No. 2 and then fry them golden brown.

At this moment, the soup in the flame golden pot was about to run out.

Tang Ming took out the fish head and asked Shu Yiting to place the fish head and tail on the palm leaves of the No. 3 sand table in the shape of a fish. He poured the remaining stewed soup into shells for later use.

Then wash the flame golden pot, scallion and ginger and add milk, a little coconut sugar, salt, and pure potatoes to thicken. Pour in the fried fish shredded fish and stir-fry a little, and serve the pot.

When I arrived at the No. 3 sand table that Shu Yiting placed, I saw that the fish head was on the left on the palm leaves, and the fried and expanded fish tail was already in a circle on the right, leaving empty in the middle.

This is pretty good.

Tang Ming smiled lightly, poured the fried fish shredded white and tender milk into the center, and made a whole fish. After sprinkling a little shredded green onion, the third carp roulette was given to the whole fish feast.

This carp dish is made of three flavors, combining stewed fish heads, fried fish shreds, and fried fish tails; three flavors: sauce, milk, and crispy; three flavors: soup, dry and wet, each with its own flavor and the dish is delicious.

After covering the third sand table with palm leaves, Tang Ming took one of the carp and cooked it back to the stove.

Remove the head, tail, and bones of the fish meat in the middle, and set a golden pot of flames. Pour the soup in the shell just now, add water to boil the head, and make the tail taste delicious.

Chop the fish into paste, add salt and pepper water, stir and then make it into fish balls.

After the pot is in the top and the tail is tasty and the soup is rolled, take the pot to the fourth sand plate.

Take the fish head, place the tail on the left and right, put the fish balls in the center, then pour the soup in, sprinkle the coriander, and then the fourth pearl carp in the whole fish feast.

The dish is as its name suggests, the fish balls are like pearls, and the fragrant soup is hidden in the middle.

At this moment, less than twenty minutes later, after Tang Ming released four consecutive fish dishes, all the netizens who watched the live broadcast were stunned.

Although it was already time for dinner, the Zha God released poison too quickly, right? Four fish were prepared so quickly and there were so many sand pits. The Zha God wanted to put it all into the dish, right?

It is obvious that the scum god is going to hold a whole fish feast!

I said that the God of Slag is not angry, so I caught the materials and wanted to make a big meal! That's right, for me, the God of Slag, it's just a drizzle.

It’s a pity that I finally made an appointment with the octopus noodles. When I saw the fish of the Slag God, I couldn’t help but burst into tears and it was really flowing!

Amid the exclamation of netizens, Budou and several referees swallowed their saliva.

His eyes couldn't stop glancing at the sand pit.

Not to mention the two Brazilian players, their lives are much harder than those of the referee.

However, compared to the temptation of food, Budou is more worried about these foods.

It is not easy to take one tenth of each type, because the total amount of each type is different.

Although the cloth dou has a quantity list on his hand, it is all chopped into this way, and the packaging is also removed, and it needs to be re-pounded bit by bit. Two thousand pounds seem to be not much, but the specific weight calculation of the five types is very troublesome.

But in order for Tang Ming to accept the situation and not find fault, Budou had to do his best to operate and did not dare to slack off.

Tang Ming accelerated his cooking speed after the fourth dish.

Because of No. 3 and No. 4 stove, the two large pots of water have already boiled.
Chapter completed!