Chapter 440:

Tang Ming, on the other hand, sprouted bean sprouts, carp, potatoes, cabbage, and carrots that were previously pickled in a bamboo bowl, stirred, sprinkled coriander, scallion, sesame, and lemon juice and finally seasoned.

At this point, the 18th dish of the whole fish banquet was made of raw fish shredded fish!

Let Shu Yiting take it to the cooked fish head, Tang Ming set up a golden pot of flame, add oil, garlic and raw onions, stir-fry a lot of chopped peppers, stir-fry and add water, and stew it over high heat.

At the same time, Tang Ming used a spoon to float the crucian carp and tofu soup in pot No. 3, sprinkle it in the shrimp chopped by Russian players and some tomato juice. After boiling for a while, Tang Ming added sauce and meat oil to the soup, added chopped green onion, coriander, sesame, and served the pot.

After pouring it into a stainless steel soup pot, the 19th dish of the whole fish banquet is completed with crucian carp and tofu soup!

Returning to the No. 1 stove, Tang Ming stirred the fish head in the Flame Golden Pot, added sauce and meat oil and then colored it, and added a little potato flour to thicken the water and condensed juice. Tang Ming took the pot and poured it into another stainless steel soup pot.

After sprinkling coriander and scallion, the 20th dish of the whole fish feast is made of chopped pepper and fish head!

And time, fifteen minutes have passed, and only the last fifteen minutes are left.

Without delay, Tang Ming washed the flame golden pot, put oil on the pot, stir-fryed the peppercorns, took out the peppercorns, fryed the small fish taken by the Korean contestants in the pot over low heat, Tang Ming asked the Ukrainian contestants to watch the heat for the time being and took out the two crucian carp that they had marinated before.

Broken two eggs, Tang Ming added a lot of flour, oil, and sesame paste, threw the two crucian carp into the paste, mix well and take out, first carry the tail of the fish, straight, with the fish head facing down, pour boiling oil on the ridge to make the fish back bend, throw it into pot No. 2 and fry.

At this time, in the flame golden pot, the Ukrainian contestants had fryed the small fish into golden color. Tang Ming replaced the Ukrainian contestants to see the oil pan, put the flame golden pot, control the oil in the pot and put it on the pot to heat it, press the small fish with a spatula, sprinkle the cumin powder, and stir-fry for a while.

After the fish appear dry and there is almost no moisture, Tang Ming pours the fish into a bamboo bowl, puts a flame-gold pot and adds a little oil, adds garlic, diced green peppers, chili slices, shredded green onion, and pepper to stir-fry and brings red oil. Throws the small fish and remaining shrimps in the bamboo bowl, add oyster sauce, stir-fry and color with sauce-meat oil, then pour out the bamboo bowl.

After sprinkling coriander and sesame, the whole fish feast is made of spicy dried fish!

Tang Ming quickly washed the pot and asked the Ukrainian contestants to remove the fried crucian carp from the second pot to control oil.

After adding oil to the golden pot, add oil, and warm the oil, Tang Ming threw it into the butter of the hot pot made before and stir-fry it, throw it into shredded ginger and scallion, stir-fry it, add oyster sauce, cut off the spare carp bones before stir-frying, put it in the pot, pour it into the third pot of Shu Yiting washed, add water and boil it. Then, Tang Ming washed the golden pot and cooked it in the pan, stir-fry the oil, stir-fry the pepper, remove the peppercorns, add shredded green onion, garlic, sauce-frying meat oil, salt, and oyster sauce, and add four bowls of water to cook.

Then, Tang Ming took two big crabs.

After the water in the pot of the Flame Golden Pot boils, Tang Ming threw the crabs into the boil, boiled them, and then took out the crabs after cooking, and added a bowl of potato flour thickened sauce.

Then, Tang Ming took another stainless steel soup pot and put two large cooked crabs on the left and right inside the soup pot.

These two crabs are very big, and they almost fill the bottom of the pot.

Tang Ming put the two crucian carp with oil in the upper and lower spaces of the bottom of the pot, and inserted the six cooked eggs into a string with thin wooden sticks.

When holding the pot, Tang Ming poured half of the juice into the soup pot, and the height did not overwhelm the crab shell. After stabilizing the two crucian carp, he inserted the egg skewers into the solidified soup, and was in the center of the two crucian carp. One end was located near the fish's mouth, and the other end was the wooden stick at the bottom of the pot, and the egg was on the crab shell and bearing the weight on the crab shell.

Tang Ming adjusted the fish mouth to the sides of the egg skewers, poured the other half of the soup, and took a spoon to scoop into the pot, so that the soup would go smoothly with the eggs and crucian carp, and the soup in the soup pot was not higher than the crab shell.

After ensuring that the soup is flavored with eggs and crucian carp, Tang Ming discards the remaining soup and sprinkles coriander and shredded scallions into the soup pot.

The 22nd dish of the whole fish banquet is completed with two dragons playing with pearls!

Seeing that less than ten minutes were left, Tang Ming was not panicked at all and waited for the water in pot No. 3 to boil the pot.

Tang Ming quickly put the tofu, bean sprouts, shredded cabbage, tomatoes and the remaining fourteen eggs into the No. 3 soup pot and boiled over high heat.

Let the contestants in Hanguo take the roasted grilled fish, Tang Ming put on a flaming golden pot, add oil, stir-fry the pan with chili, stir-fry the red oil, add shredded ginger, and scallion to stir-fry.

Then take a stainless steel soup pot, take out some of the bean sprouts, tofu, cabbage, eggs, etc. in the pot No. 3. Tang Ming puts the grilled fish into the pot, water the grilled fish with the soup in the pot No. 3 until the grilled fish noodles are near the grilled fish noodles, and Tang Ming sprinkles pepper on the fish noodles.

Then, Tang Ming poured red oil from the Flame Golden Pot, and the hot air suddenly rose from the soup pot.

After Tang Ming quickly threw the coriander into the house, the 23rd dish of spicy grilled fish in the whole fish feast!

Tang Ming quickly threw the seven-tailed carp slices that had been marinated with egg white and potato flour into the No. 3 soup pot and cooked the meat over high heat.

After not taking a minute, the fish was cooked. Tang Ming floated away the foam and adjusted the color with soy sauce and meat oil.

After sprinkling the shredded green onion and coriander, Tang Ming smiled.

The last dish of the whole fish banquet is fish stewed hotpot, ready!

[Congratulations to the host for achieving the task suddenly within the specified time! Time takes: 119 minutes and 24 seconds.]

[Congratulations to the host for his sudden fish banquet mission, and he received a perfect rating!]

[The host has received a task reward, reward: eight endless optional seasonings! Please complete the screening and confirmation in the system interface within 24 hours. If the time goes by, it will be deemed to automatically give up the reward!]

Just after Tang Ming made the fish stewed hotpot, the prompt sound of the task accomplished suddenly came to his mind.

If you give up after the time period? It’s really a scam!

Tang Ming muttered, but he was not in a hurry to choose.

Instead, he invited Shu Yiting and others to have a meal first.

These last eight dishes are no better than before. They don’t have a casserole to keep warm, and if you don’t eat them, they will really cool down.

These dishes are so good!

Shu Yiting and others, who had been ready to move, quickly washed the bamboo bowl and brought the rice.

Tang Ming was in a good mood and did not make things difficult for the Russian players anymore. He greeted happily: No matter whether there is a bowl or not, everyone will use their chopsticks to eat the dishes together. That, the vase, bring me a bowl of rice first!

Chinese master, the dishes you cook are really amazing, delicious and beautiful, and really amazing!

The French contestant who was opening the chopsticks picked up a chopped pepper fish head and praised Tang Ming in a bad Chinese language.

But soon, I choked my throat because I spoke, and I squirted and shook my nose.

Everyone laughed loudly when they saw this, but they were not idle, and everyone was swallowing their vegetables.

Shu Yiting, who brought the rice, took the lead in sight of the second dragon playing with beads, grabbed two crucian carp with one chopstick, and threw one into Tang Ming's bowl.
Chapter completed!