After stirring, all the ingredients evenly attached to the sea cucumber. Tang Ming added a little clover to it to increase the sourness. The cold sea cucumber was finished.

At this time, Shu Yiting finally processed the crabs.

All the crab shells were thrown aside, all the crab meat was placed in a bamboo tube, and the crab roe crab paste was placed alone on a large leaf.

Not bad, I'm just a little bit better!

Tang Ming took the treated crab meat and crab roe and looked at it, praising him.

Shu Yiting rolled her eyes: Are you praising me or hurting me?

This doesn't matter! Please help put those bamboo insects on bamboo sticks.

Tang Ming waved his hand and took over the coconut crab belly that Shu Yiting had left behind.

The most precious thing about the whole coconut crab is this belly.

When I opened it, the first thing I smelled was a strong oily fragrance.

Unlike other crabs, coconut crab paste has the highest oil content, and it is large and easy to get tired of eating.

After steaming, the moisture content in the belly is also very high. It is mixed with crab oil and crab roe, like porridge.

After taking a pair of bamboo chopsticks, Tang Ming picked out the long internal organs in the belly of the coconut crab, and then added the crab roe crab paste from other crabs beside him.

Then, add wild garlic sauce and minced ginger to it, and stir it evenly again. Finally, pour the crab mayonnaise like salad dressing into a bamboo plate full of crab meat. Steamed coconut crab is considered to be done.

Put the prepared dishes aside, Tang Ming uncovered the lid of the pot, and the soup for cooking abalone was already much thicker. Tang Ming pulled out most of the firewood to keep the soup slightly boiling, and covered the lid again.

The firewood extracted has basically turned into charcoal at this moment. Although it is still emitting heat, there is no open flame.

After knocking them all into a small piece of charcoal fire, Tang Ming dug a rectangular shallow pit next to the charcoal fire and moved the charcoal fire in.

Then he took the ten oysters left before, opened the lid, and placed them directly on the charcoal fire. Then he also took some of the remaining large conchs and put them on the charcoal fire to roast them.

After finishing his work, Tang Ming found the three octopus whiskers left before, cut them into thumb-sized dice, and then took the remaining skirts of the scallops, conch gods and other things before and chopped them all.

Then he beat ten bird eggs into a bamboo bowl, stirred with a little water and salt. Finally, he brought a piece of bamboo that had only one opening, put the bird egg liquid and octopus diced rice into it, took a wild apple and peeled it a few times, stuffed the bamboo opening, and swayed for a while.

After the ingredients inside were fully integrated, he placed the bamboo tube obliquely on the charcoal fire.

After calculating the time, Tang Ming did not pause and went to the pit to catch the yellow snapper.

Remove the nails and bones, leaving behind the thornless white fish meat part, cut it diagonally with the kitchen knife, and quickly slice it into crystal clear sashimi. Take a leaf and evenly and carefully shape a fish.

Find another small shell, add a little oyster sauce and squeeze some sour fruit juice into it, and put it next to the sashimi.

Then, he found two thin bamboo branches, took out the eel strips that had been marinated before, wrapped them around the bamboo branches, and then used a few vanilla to stabilize the head and tail and the middle part. Just like yesterday's roasted octopus roll, it was placed on the charcoal fire.

Help watch and flip at a constant speed!

After looking at Shu Yiting, she found that she had put all the bamboo insects on with bamboo sticks, Tang Ming said.

Shu Yiting curled her lips. Although she was surprised by Tang Ming's efficiency in cooking, she was also shocked by the vast dishes.

Ordinary people, not to mention how many ingredients are processed together, even one or two dishes can be frustrated. However, Tang Ming, after this process, not only did he not feel panic, but he felt like he was flowing. Often, Shu Yiting had already secretly prepared a dish in a daze.

Shu Yiting started to manage the barbecue of eels and oysters, while Tang Ming brought the sauce.

The ginger and garlic water, coconut syrup, coconut oil, and juice were prepared before.

After seeing that the eel on the fire had not yet faded the water vapor, Tang Ming did not rush to put the seasonings. Instead, he took the bamboo worm adult that Shu Yiting had not treated just now, removed his head, claws and wings, leaving only the flesh on the middle chest and stomach, and also put it on the fire with a bamboo stick, and set it on the fire with other bamboo worm larvae.

After a few minutes, a fishy smell came out in the air. The water of the eel faded.

At the same time, the bamboo worm strings on Tang Ming's hand also began to become shriveled.

He took the bamboo worms to Shu Yiting for the time being. Tang Ming picked up the ginger and garlic water, evenly applied the eel with a few brushes made of herbs, and then applied the bamboo worms.

Then take back the bamboo worms and slapped the excess water and continue to grill.

Many people who don’t know how to grill like to apply oil first, because they feel comfortable to apply oil and not easy to grill.

This is actually a wrong perception, because after applying oil, the oil will attach to the surface of the food, forming a protective layer. Although it can avoid baking, it also prevents the flavor from being incorporated.

Therefore, if you have a lot of juice in seafood, the best way to roast nothing is to dry the water vapor first, leave room for the subsequent seasonings, and then add something that will bring flavor to the ingredients, such as ginger and garlic water added with salt.

After the taste is almost done, finally oil it.

At this time, the ingredients are already lacking in moisture, and then baking them will be in a state of easy paste, which is the time when oil is really needed. For example, now.

While observing the changes in the eel, Tang Ming spoke and taught Shu Yiting.

The latter listened very seriously, and the look at Tang Ming looked at him with a strange color. Why does this guy feel an unknown light on his body every time he cooks!

Hello, I've said it for a long time, have you heard it? It's time to apply oil. You idiot, why are you crazy?

When Shu Yiting came to her senses, she turned red on her face, and she was busy picking up the brush and starting to brush oil.

Really, I still have to teach such a simple thing. I really don’t know how you can get married in the future.

You have to care!

I don't want to care, just because I'm afraid that some stupid women will starve to death.

Then I will follow you as a ghost and ask you to cook for me!

Tang Ming was stunned: Are you a confession?

Confess you, a big-headed ghost, who cares about your cooking!

Honey!

As soon as Shu Yiting finished speaking, Tang Ming had already picked up the syrup bowl and brushed the coconut syrup as sticky as honey on the surface of the eel.

In an instant, a sweet fragrance rushed into Shu Yiting's nasal cavity.

It smells so good!
Chapter completed!