Baked oysters are really not attractive to them. Anyway, they often eat in the market. Although Su Shaochuan is fishing with wild oysters, it will definitely be better in taste, but it is also oysters if it is broken.

Idless.

However, Su Shaochuan promised to take the elephant mussels tonight, including Fang Yan, including Fang Yan, showing an excitement. This wild elephant mussels could not be found. There were few people here a few of them.

Moreover, according to the formal complement of traditional Chinese medicine, this stuff is so like the big python below it. I heard that it can strengthen my yang. You have to try it. Maybe you miss the village.

The shop.

In the matter of prying oysters, Su Shaoguan couldn't let Gu Mingyue go to dry. The smooth and delicate hand was rough. He didn't want to do it. Let's let them do it.

Fortunately, there is an old driver on the boat. Zhang Tianbao was skilled in the knife and opened the oyster. Xiaoyong was playing with him. As for Fang Yan, he took Huazi to organize barbecue utensils. He was still very good at this thing.

"Mingyue, you go to get two elephants to pull the mussels and see how to burn. I remember that it seems that the braised burn is okay. I went to take a bath first, and the sticky was uncomfortable." Su Shaochuan told.

"Well, okay, I will do it in a while, and I will take a bath." Gu Mingyue replied.

"You didn't take a shower just now? How uncomfortable you were so long, hurry up!" Su Shaochuan felt distressed.

"It's okay, I rushed up with water, fortunately." Gu Mingyue explained.

Su Shaochuan heard the eyebrows and picked: "That's good, don't let's work together?"

"rogue!"

Gu Mingyue picked up the towel aside and smashed it over.

When I washed it back, Gu Mingyue hadn't come out, and Zhang Tianbao's gangs were already compared. Xiaoyong was dealing with a piece of sea bass.

What about slicing.

As soon as I said, all of them were vigorous. Su Shaochuan was ready to see if there was any help, so he heard the sound of going downstairs and turned over. He just saw Gu Mingyue out of the bathroom and used a towel while using a towel.

Rub your hair and walk like this.

Looking at Gu Mingyue like hibiscus, Su Shaoguan couldn't help walking up. He reached out and put his hand towards the soft waist, and immediately kissed the Jiao Lip.

Gu Mingyue flickered his attack, and patted his salty pig with a red face and whispered: "Don't mess around, there are you all there."

"Boss, you continue to hal, just when we didn't see it, I did not see it, hey." Hua Zi's cheap voice came from behind.

"Brother Hua, what are you seeing? I can't see anything, are you Bao, do you suddenly can't see your face?" Xiaoyong said with exaggeration.

These two two -handed treasures also made Su Shaochuan's old face flushed, loosened his hand holding Gu Mingyue, and coughingly said, "Cough, you can do it here, Xiaoyong, you go with me to get me with me.

A few elephants came over, how can I burn with your sister -in -law. "

Talking about walking towards the living water warehouse first, regardless of whether Xiao Yong followed, Gu Mingyue went to the kitchen ashamed and blushed directly. Although everyone was familiar and knew about their relationship, there were still some social deaths.

of.

Together with Xiaoyong, I went back to the live water warehouse with three elephants and a few crabs. Su Shaochuan did not choose all the small elephant clams. He took two four pounds and a one of more than three pounds.

Holding these seafood back to the kitchen, I saw Gu Mingyue being cut ginger. There were already a small pile of cut green and red pepper slices, and several peeled garlic.

Seeing Su Shaochuan coming in, Gu Mingyue asked with some hesitant: "Brother Chuan, are you sure this elephant can burn braised? Is there any other way?"

She is also worried that she has spoiled such precious ingredients. After all, although she claims to be kitchen, she is not bad.

Asked by Gu Mingyue, Su Shaochuan also had some words, and hesitated: "I remember it seems OK. Aren't these categories that belong to scallops? That burning method is almost the same."

"That's the way, I'll burn it in that way." Gu Mingyue didn't have a good idea, and could only burn this way.

"Uh, so, wait for you to burn again, you first deal with these crabs. I went to the room to get a computer to search. I still seemed to save some information to see if there is any way of this thing."

When Su Shaochuan suddenly thought of checking the information on the Internet before, in order to say good words, he downloaded a lot of information about marine biological habits, including the content of some website posts.

That is to say, there is no network at sea now, otherwise it is so troublesome. Just search on the Internet, and everything will come out.

Not to mention that after the unremitting search of Su Shaoguan, I finally found a post about the elephant mussels that was duplicated in the document. There were several classic ways to eat clams below.

The posts are written in detail. There are seven methods mentioned in it, namely sashimi gangs, sauce burst clams, white burning mussels, juice elephants, bamboo hair belly stir -fried mussels, colorful phenomena, colorful phenomena

Drawing mussels, bacterial soup elephants and mussels.

Su Shaochuan came to the kitchen with his computer and discussed with Gu Mingyue. He decided that the three elephants were made of three dishes.

What kind of bamboo hairy belly is fried with mussels, colorful elephants plucking mussels, and juice elephants are obviously not allowed in this fishing boat. There is no condition if you want to do it.

On the vast sea, there are so many ingredients on the post, even if Gu Mingyue prepares more food, will not prepare any bamboo hair belly, etc. As for the white burning elephant, Su Shaochuan has always liked to eat white burning.

seafood.

I used to have an experience of eating white burning snow clams once. At that time, the people at the same table were very hilarious, and they continued to persuade him to eat. He felt okay when he was eating at the time, but after returning, he had a stomach.

From then on, he has been respecting Bai Zuo's seafood.

Together with Gu Mingyue, the three elephants were handled, and Gu Mingyue went to make a sashimi. This way of eating is the best way to make it, and it can be regarded as the original flavor of the top ingredients.

The method of sashimi elephants is still very simple. Wash the elephant mussels and clean it, put it in boiling water slightly, remove the epidermis, batch two pieces with a knife, remove the stains, put it in the filtration water, and then approve the filter water.

The elephant claw is removed, and the pieces are made of thin pieces.

Put the slices on the porcelain plate in order, the shell can be placed in front of the long plate, and then put it on the downtown, the beautiful radish in the heart, or the decoration of broccoli.

The sauce is actually a bit like the small fried small fried in the family. The ingredients are mainly the green, red pepper that Gu Mingyue cuts, and washed them and cut them into coarse silk.

Also clean the elephant mussels, and use the knife to form a piece. Of course, the thinner the taste, the better, and then add water in the soup pot, cooking wine, salt, and white pepper.

Quickly remove fishy in 1 minute, and then remove the drained water for later use.

After that, preheat it on the fire in the wok, pour the vegetable oil, and wait for the oil to heat to 70 %, the lower elephant with a mussels for about 1 minute, and remove the oil.

Leave 3 tablespoons of oil in the pot, stir -fry the chili shovel for 2 minutes, shovel out, leave the oil in the pot, then heat it and add ginger, green onion, minced garlic, fried flavor, put xo sauce and and

After the oily elephant, stir -fry, add soy sauce, sugar to taste, and finally add green pepper, red pepper, stir -fry and shovel out immediately.

The bacterial soup elephant is made of soup, so it is relatively simple. It is mainly the elephant nose that is selected. It is still a thin piece; wash the spare shiitake mushrooms and cut off the root.

Cons the pot, add some butter, wait for the butter to heat the shiitake mushrooms, fry the mushrooms until it is fragrant, and then add the skin of the sea urchin to the sea urchin.

Then add water and kelp in the pressure cooker. After cooking for 5 minutes on high heat, add pine douga, then cook for 5 minutes, then add the materials for spare in the bowl, and continue to cook until the incense.

At this time, there will be some turbid soup, just add the egg white to the egg white. After boiling again, mix evenly, filter out the net soup, and eat it when it is hot.
Chapter completed!