ocean hunter

Chapter 345 Chef Miko
Seeing Kenjiro Sekiki, Qiu Wei was the happiest. This little devil has a good capacity for alcohol, and he can't push alcohol.

"Brother, you are here too, let's have a good drink today."

Kenjiro Sekiki also had a smile all over his face. In his opinion, such enthusiastic people as Qiu Wei are rare.

After exchanging pleasantries, he hurried over to say hello to Lu Xiaolu and the others.

He knew Xiaobei, and when he heard that Ma Xiaofei was Lu Xiaolu's teacher, he was immediately in awe.

The profession of teacher has a very high status in Japanese culture.

Ma Xiaofei also knew that this person was Lu Xiaolu's partner, so he shook hands and greeted him to sit down.

Shirley brought out a few more cups of water, disposable cups with a few pieces of tea leaves in them.

The tea set was supposed to be served, but it was served in the living room, and there was only one set at home, so that was the only way to go.

The fishy smell of Lu Xiaodonkey killing fish attracted chickens, ducks and geese, who bravely came over to chatter.

There was even a big goose that wanted to come up to peck Xiao Bei, but was scared away by Lu Xiaolu kicking his legs.

"Go go!"

Lu Xiaolu sat on the stool and drove them away with his feet, but he could only cut open one fish and threw the fish intestines over.

"Quack quack!"

Chickens, ducks and geese rushed to chase and grab food.

Both the teacher and Kenjiro Sekiguan found this kind of scene interesting, saying that Lu Xiaolu's life is very down-to-earth and emotional.

However, Xiaobei felt that Lu Xiaolu was able to earn money by fishing, and he even raised chickens and ducks.

His family also raises a lot, and there are sheep to subsidize the family.

In fact, Lu Xiaolu was neither for flirting, nor purely for selling money.

Farming the land, raising chickens and ducks are things in the bones of the Chinese people, and the land is kept there, isn't it?
There is another reason Shirley likes to eat these.

"Captain, are the two perch ready?" Miko asked hurriedly, wearing an apron and holding a spatula.

"All right."

Lu Xiaolu took out two cleaned perch from the basin beside it, both weighed about five catties.

Miko said that it was unnecessary to weigh ten catties, it was too wasteful.

The recipe she gave is very simple, two each of sea bass, grouper, sea bream, and cod. These are relatively large, and the grouper is also more than two catties at home, which is guaranteed to be enough.

The method is also very simple. These fish are quite expensive, and those messy seasonings are not good. Except for the sea bass, the others are steamed in a pan and poured with hot oil to give them the original taste.

Sea bass is more powerful, and there are two cooking methods.

One is called Squirrel Bass, and the other is called Yuyue Longmen.

The flower knife is also changed, patted with starch, and fried until set.

One in the shape of a squirrel, doused in heated tomato sauce.

The other one was broken into a crescent shape by hand when it was fried, and after it was shaped, it looked like a fish jumping out of the water.

Finally, fried with chopped chili sauce and topped with oil, the two dishes are all red, one is sweet and sour, and the other is salty and spicy.

When the two dishes came out, everyone exclaimed.

This is a serious and good-looking person, almost catching up with a hotel chef.

"Mizi, you are so amazing!" Shirley exclaimed, and clicked a few photos with her phone.

"It's okay, okay, hehe."

"Drip!"

The alarm clock rang, Miko hurried to the kitchen, and the fish was steamed.

Pour steamed fish with soy sauce, put onion and ginger shreds, pour hot oil, and "Zi La".

"Serve the food!" Shirley, who had already prepared, brought the food to the table.

Cheng Min ran to the door.

"Brother donkey, is the fish killed yet?"

"Well, these few, take them, and bring me another basin."

Lu Xiaolu handed the pot of killed fish to Cheng Min, and fished some more out of the fish tank.

Crab and scallops were also brought out by Lu Xiaolu, and Mizi said it was a pot of seafood.

The old goose pot was ready, Shirley put the dishcloth in the middle of the table, and put the casserole directly on the table.

The residual temperature of the casserole still makes the bubbles bubbling inside.

As soon as the lid was opened, everyone in the living room stared at it.

It's so fragrant!

The earthy goose, which is serious and classic, has been simmered in the fire at noon until now. The fat is perfectly blended into the soup. The unique flavor of bacon is in it.

Then, the hardest dish came on the stage, fried nuts with steel bars, uh, no, it was lobster sashimi.

Miko crushed the frozen ice cubes and spread them on the plate.

The lobster urinates, cut it from the back, remove all the internal organs and butter, leaving only the crystal clear shrimp meat, cut into thin and thick slices, place on ice cubes, and decorate with a few mint leaves.

Put the mint leaves in the palm of your hand and pat a few times in advance, which is called "wake up", which can stimulate its aroma and can also be used in wine mixing.

These mint leaves are the ones that Lu Xiaolu found, and they picked a lot of honey seeds.

In addition to decoration, mint is still a beautiful dish, but most people are not used to it, and it smells like toothpaste.

But Mizi has a way. After traveling all these years, she learned a little trick in Yunnan.

For boiled dishes, put mint on top of the fried oil after cooking, which will give you a special taste in your heart.

Even worse is fried food.

For example, this time, Lu Xiaolu bought a lot of mutton, which was fried by Mizi in the way of deep-fried lamb chops. There were mint leaves on the bottom of the plate, and the hot fried lamb chops were placed on top.

The heat of the lamb chops cooks the mint, and the unique fragrance of mint comes out.

This kind of lamb chops tastes fat but not greasy, has an excellent taste, and can also eliminate its own fishy smell.

The fresh dog meat is heavier, and it uses Hunan cuisine.

Stir-fry the pepper and dog meat together, and add garlic sprouts before leaving the pan.

Both pepper and garlic are spicy, and they complement each other well with dog meat, but they are easy to get angry after eating.

But it's okay to eat once in a while.

Then there are two large plates of seafood hodgepodge. There are really all kinds of seafood in it, and it is a good thing to pick any one.

There were also two large plates of grilled mackerel, which made the students laugh and the atmosphere gradually heated up, just like the cafeteria.

In this weather, there is no need to be afraid that the dishes will be cold, and it will be fine for two hours.

The table in their house is big enough, so many dishes haven't filled the table.

This is not good, it looks a bit shabby.

The barbecue stove was already on fire, and Miko hurriedly shouted: "Brother Captain, don't kill the fish, come and get some vegetables!"

"okay!"

Lu Xiaolu killed the last fish in his hand, cleaned it, and brought it in with a basin.

The latter fish are all small fish, such as mackerel, small yellow croaker, and sea pomfret.

Originally, the small yellow croaker was cooked with ginger, but that thing needs a casserole. The casserole at home is used to stew the old goose, so let’s make a barbecue.

His family specializes in barbecue, and they have a lot of iron skewers, which are washed and put away after eating, so they can be reused.

Mizi has already prepared all the oil, salt and pepper, chili powder, and cumin powder for barbecue, and rolled up her sleeves to start.

Lu Xiaolu and Cheng Min followed behind to pick up vegetables.

(End of this chapter)