Start with delicious food

At this time, the cheese chicken being roasted in the hanging oven exudes an attractive meat aroma.

The chicken has been roasted to an attractive red color.

Qin Hao took out the thousand-year-old honey wine he had collected.

These honey wines come from the special ants that Qin Hao found while exploring the food universe, and are brewed by honey ants.

After thousands of years of storage in the time cellar, these meads have been completely purified into a slightly viscous mead paste.

After applying the mead paste evenly on the surface of the chicken, Qin Hao put the cheese chicken back into the hanging stove and continued grilling.

Soon, under the influence of temperature, the mead paste began to emit a strong aroma of wine.

At the same time, the mead paste gradually turns into an amber-colored hard shell that completely envelops the chicken.

The secret milky roast chicken is completed.

At the same time, the chopped pepper tuna whale head in the steamer was also perfectly cooked.

Qin Hao took out Morse oil, gem meat oil and Neptune oil from the deep sea, mixed these oils completely in a ratio of 2:3:1, then turned on the heat and heated the oil until the pot bubbled.

Then Qin Hao took out Sichuan peppercorns, chili peppers, giant green onions and various spices and poured them into the oil pan to fry them until they were fragrant.

After draining the remaining spices from the oil.

Qin Hao spread a layer of minced meteorite garlic on top of the chopped pepper tuna whale head. Then pour completely hot oil on top to fully unleash the aroma of meteorite garlic and chopped pepper.

Along with the prepared dishes, they are completed one after another.

Qin Hao planned to use some leftover ingredients to make another soup.

Put the remaining fish heads, fish bones, shrimp heads, shells and other ingredients left over from making sashimi into the pan and stir-fry to release the aroma and shrimp oil.

Add air water, the remaining ingredients of the ten-feather chicken and crab pig except for the barbecue part, as well as ingredients such as matsutake bamboo shoots, bone-in corn, radish in clear soup, golden spinach, golden carrot and other ingredients and cook together.

While speeding up the soup cooking through the curvature kitchen in the inner world, Qin Hao also continuously added chicken breast mince, egg white, tenderloin mince and other ingredients into the pot to filter out the impurities in the soup over and over again.

After accelerated cooking for eight hours, all the ingredients in the pot had been reduced to dregs. The best parts of the ingredients are also integrated into the soup.

As Qin Hao filtered it over and over again, the soup in the pot began to become clear.

After removing the soup residue.

Qin Hao added a little salt to the soup to season it.

A pot of mixed soup that looks clear but has a very rich flavor is completed.

Qin Hao began to prepare the final fruit salad and dessert.

Yunlong grape, sweet whole fruit, rainbow fruit, soda melon, jelly blueberry...

Various high-end fruits were cut into bite-sized shapes by Qin Hao.

Then Qin Hao took out the mayonnaise made from the eggs of the Happy Egg, the milky cheese made from the milk in the big milk can, and the three-color cream released by the three-color mixed-flavor Cream Milk Fairy.

Beat all these ingredients and mix them together to make cheese cream mayonnaise. Squeeze evenly on top of the diced fruit and mix well.

Then Qin Hao took out natural French fries and used these fries to piece together an extremely dense giant bird's nest shape.

These fruit salads are then served inside the chip bird's nest. Finally sprinkle with a layer of powdered sugar. Garnish with a few mint leaves.

Delicious fruit salad completes.

As for the final dessert, Qin Hao noticed that there were a lot of almond, chestnut and osmanthus jam in the kitchen.

So I planned to use these chestnuts with almonds inside to make almond tofu as a dessert.

Qin Hao washed and peeled the almonds and chestnuts, put them into a stone mill, added milk from a large milk tank and ground them into a paste.

Then use the energy of appetite to condense the milk, almond and chestnut pulp into a fine piece of gauze to filter out all residue.

Then pour the milk, almond and chestnut syrup into the pot.

Add an appropriate amount of agar powder and stir evenly, then turn the pot on low heat and continue stirring during the cooking process.

After the liquid in the pot boiled completely, Qin Hao once again used his appetite energy to condense a piece of delicate gauze.

Strain the boiling milk, almond and chestnut pulp into a square container. Then, Qin Hao placed his hands on the square container and began to cool down.

As the temperature decreases, the liquid in the container gradually begins to solidify.

After the almond tofu was completely solidified, Qin Hao took the almond tofu, which was as soft as jelly pudding, out of the container.

After cutting it into bite-sized cubes, Qin Hao spread the sweet osmanthus sauce evenly on the almond tofu.

Dessert almond tofu is completed.

At this point, the entire set of dishes is completed.

Appetizer, seafood sashimi platter.

Soup, a mixture of various ingredients.

Fish dishes, tuna whale head with chopped pepper.

Meat dishes, secret milk-flavored roast chicken/bbq barbecue dinner/sauce beef buns.

Main course, century soup hot pot.

Salad, cheese cream mayonnaise fruit salad.

Dessert, almond tofu.

As for drinks, there is an endless supply of rainbow juice fountains in the store, sweet cola and other drinks that Qin Hao took out from King's Treasure.

It can be said to be diverse.

After all the dishes were prepared, Qin Hao came to the first floor of the restaurant with these delicacies.

After using gravity to move all the tables and chairs aside and put them away, Qin Hao snapped his fingers to create a huge round table. Then all the prepared delicacies were placed on the table.

……