Start with delicious food

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After collecting enough ingredients in the system space.

Qin Hao opened the inner world curvature kitchen and started cooking.

Golden puffer whale, lady fish, shining silk foot fish, ANOTHER, beauty tuna, devil sturgeon, bright fish...

Qin Hao quickly cut dozens of fish ingredients into fish fillets of different thicknesses according to their different tastes.

Qin Hao then classified the fish fillets based on the differences in thickness and size.

Quickly arrange the fish fillets into the shape of a flower.

Then, Qin Hao took out Melk's Star Powder and sprinkled it evenly on the plate of sashimi.

Then pour the sauce made of Pseudo-Star Oil, Easter Island Oyster Sauce and delicious garlic juice on the fish fillets.

While waiting for the marinade to cook, Qin Hao brushed a thin layer of mustard honey on the surface of the fish fillets.

Then the cold air is quickly released to freeze the plate of fish fillets.

When the temperature of the fish inside began to drop, Qin Hao stopped cooling it down and quickly released a flame to heat the surface of the sashimi.

Under the influence of temperature, the mustard, honey and sauce that were originally frozen on the surface of the fish fillets quickly thawed.

At the same time, the flavors of mustard, honey and sauce are quickly blending together.

When the surface of the sashimi began to change color, Qin Hao immediately stopped heating it.

Because the cold air released by Qin Hao before lowered the temperature of the sashimi in advance, even though the surface was already cooked, the inside of the fish still retained the delicious taste of sashimi.

As the temperature naturally drops, the melted mustard-honey sauce forms a caramel-colored crust on the surface of the fish fillet.

The first dish, amberjack sashimi, is ready.

Qin Hao then took out assorted shrimps, boneless chicken, treasure walrus and bartender turtle from the king's treasure.

Shrimp Assortment is a rare ingredient that tastes like shrimp, peas, pine nuts, corn, carrots, and bacon.

After removing the shrimp shells and heads, Qin Hao quickly cut the shrimp meat into puree.

Then he took off the boneless chicken wings, and the rest of the parts that were not temporarily used were put back into the king's treasure by Qin Hao.

Boneless chicken is a research and development product of the IGO Gourmet Research Institute.

The bone structure of this ingredient is very special.

When exposed to heat, the bones of boneless chicken will melt into a jelly-like texture.

So after cooking or stir-frying, there are no bones in the food.

However, before cooking, boneless chicken still has bones.

Qin Hao spread out the wings of a boneless chicken and took out the meat and bones from the cut, leaving only the skin of the chicken wings intact.

Qin Hao then separated the meat from the bones of the boneless chicken wings.

Chop the chicken into small pieces and mix thoroughly with the shrimp paste prepared earlier.

Then stuff it back into the skin of the chicken wing.

Then Qin Hao took out the fat of the treasure walrus and began to heat it.

The Jumbo Walrus is also a product of the IGO Gourmet Research Institute.

This walrus' body is 90% fat.

But this fat will retain 50 percent of the flavor of the food the precious walrus has eaten.

That is to say, each Jumbo Walrus will taste different depending on the recipe.

Qin Hao chose this precious walrus because it grew up eating only seafood.

Therefore, its fat can be used to make oil with a strong seafood flavor.

After the oil was refined in the pot, Qin Hao quickly put the boneless chicken bones into the pot.

Under the influence of temperature, these bones quickly began to melt and soften.

The color also quickly changed towards transparent color.

As the bones of the boneless chicken turned into a jelly-like state full of collagen under the action of temperature, Qin Hao immediately used gravity to scoop it out of the pot.

Then put it in a bowl and stir it like crazy. When it becomes a semi-solidified jelly, start heating it in water until it completely melts into a viscous liquid and Qin Hao puts it aside for later use.

Immediately afterwards, Qin Hao opened the bartender turtle's shell.

The shell of the bartender turtle can be opened like a treasure chest. Inside are two cups similar to high-heeled wine glasses.

Pour two different drinks into the cups, then cover them with the bartender turtle's shell and wait for a few minutes.

Open the shell again to get a special drink that perfectly blends the delicious flavors of the two drinks.

Qin Hao took out Yunlong wine and sweet cola and poured them into the bartender turtle's cup. He covered it with the turtle shell and waited for the two liquids to blend perfectly.

The preparation work was basically completed, and Qin Hao sealed the opening of the chicken wings filled with stuffing.

After steaming them for three minutes, Qin Hao brushed the surface of the puffed chicken wings with a special crispy water.

Then bake in the oven until the skin turns an attractive red sauce.

At this time, under the skin of the chicken wings, the shrimp meat and chicken wing meat filled inside continue to ooze out delicious juice under the action of temperature.

The chicken wing skin, which was already stuffed full, became round and plump, as if it might burst at any time.

The Yunlong wine and sweet cola in the bartender turtle's mouth blended perfectly.

Qin Hao began to make the final sauce.

Add the sweet Yunlong grape cola liquor and a small piece of vanilla butter to the pot.

Heat while stirring constantly.

As the butter melts, the liquid in the pot begins to boil.

Qin Hao quickly poured the sticky bone solution of boneless chicken that he had prepared earlier into the pot, stirring while adding a little royal vinegar and crystal salt for seasoning.

Wait until the liquid in the pot starts to thicken.

Qin Hao put the roasted chicken wings into the pan and stir-fried them quickly so that the surface of the chicken wings was evenly coated with the sweet and sour sauce.

Finally, a spoonful of pseudo-star oil was poured into the pot to make the color of the dish brighter.

Then put it into a plate covered with chopped green onions.

Finally, sprinkle with white sesame seeds and chopped green onions for garnish. A sweet and sour chicken wing bun is ready.

After temporarily storing the prepared dishes in the King's Treasure, Qin Hao took out a giant coconut, pearl rice, sausage and eggplant, taro and quail eggs, pine nut chicken and matsutake enoki mushrooms.

Qin Hao opened a hole the size of a bowl on the top of a huge coconut with a diameter of about five meters, and then used the gravity box to suck out all the coconut water for use.

Then, Qin Hao put the fresh pine nut chicken and taro quail eggs into hot water and stewed them for three minutes.

Pine nut chicken is one of the ingredients Qin Hao bought in the Universe Food Trading Zone.

Although the catch grade of pine nut chicken is not high, it is a very delicious ingredient.

The chicken meat of this kind of chicken has a pine nut aroma. No matter how long it is stewed, the meat will always remain fresh and tender, and will not become tough due to long cooking time.

Even if you have no talent for cooking, the meat is delicious if you simply cook it in water and dip it in soy sauce.

As three minutes passed quickly.

Qin Hao removed the half-cooked chicken and tore it into shreds for later use. Then he quickly peeled off the skin of the taro quail eggs. He also diced the sausage, eggplant, matsutake and enoki mushrooms for later use.

After processing the ingredients, Qin Hao stuffed pearl rice, taro quail eggs, diced sausage and eggplant, matsutake mushrooms and shredded pine nut chicken into the huge coconut in turn.

Finally, Qin Hao separated some of the coconut juice he had taken out earlier and poured it back into the huge coconut.

After adding a little salt to season it, Qin Hao sealed the opening on the giant coconut, and then placed the entire giant coconut on the flame to heat it.

After a while, the sound of coconut water boiling could be heard from the huge coconut.

After being accelerated for a full half hour in the multi-world curvature kitchen.

Qin Hao opened the huge coconut.

The rich fragrance seemed to have found a vent and gushed out instantly.

The coconut rice with rich coconut aroma is ready.

Then Qin Hao took out the claws of the giant giant crab and a large amount of beach salt.

After mixing the remaining coconut water from the giant coconut and beach salt to make wet salt mud, Qin Hao used gravity to control the salt mud to wrap up the giant crab's huge claws.

Then Qin Hao took out several hundred wine coconuts.

After opening it, pour all the coconut milk liquor with an alcohol content of up to 80 degrees onto the crab claws wrapped in salt mud.

Then Qin Hao set fire to the salt mud that had absorbed the coconut milk liquor. At the same time, in order to ensure that the crab claws inside could be roasted, Qin Hao continued to pour more liquor on the burning salt mud ball.

As the moisture in the salt mud balls is completely dried out, a hard salt crust is formed.

The giant crab claws inside were also fully cooked.

Qin Hao smashed the salt shell with a punch and took out the crab claws inside.

A dish of salt-baked coconut crab claws is ready.

Next, Qin Hao took out the golden wheat, quickly processed it into flour, and then added air and water to knead it into a dough.

Divide the kneaded dough into two.

Qin Hao made it into dumpling wrappers and hand-rolled noodles respectively.

Afterwards, Qin Hao took out the pure gold whale and the perfect elephant gem meat.

After thinking for a moment, Qin Hao took out some AIR and several kinds of peppers.

After the ingredients were prepared, Qin Hao chopped up the perfect elephant gem meat and AIR separately.

Since both ingredients are delicious on their own, just a little bit of salt is enough for seasoning.

After stirring the two ingredients together clockwise, Qin Hao quickly used the previously prepared dumpling wrappers to wrap dumplings with thin skins and large fillings.

After all the dumplings were wrapped, Qin Hao directly took out the century soup.

Cook the dumplings in Century Broth.

While the dumplings were cooking, Qin Hao quickly chopped up the dozens of peppers, meteorite garlic, and sky onions he had just taken out.

The pure golden whale meat is then cut into minced meat with large chunks of grain.

Add a little pseudo-star oil to the pan, and when the oil is hot, add the meteorite garlic and stir-fry quickly until fragrant.

Then Qin Hao poured the pure golden whale meat stuffing into the pot and stir-fried it quickly. When the meat stuffing changed color, Qin Hao added diced peppers and Qin Hao's homemade soybean paste into it.

Then add a small amount of Century Soup and cover with a lid to simmer. When the sauce in the pot begins to thicken, Qin Hao quickly adds chopped green onions to the pot and stir-fry evenly.

A bowl of spicy meat sauce with a strong aroma is ready.

At this time, the dumplings in the pot have been cooked and are served.

Qin Hao prepared the dipping sauce using minced meteorite garlic, royal vinegar, cosmic soy sauce and homemade chili oil.

The delicious jewel meat AIR dumplings are ready.

Qin Hao then continued to cook whole noodles using the century-old soup used to cook dumplings.

Rinse the cooked noodles with cold water and mix them with the Pure Golden Whale Spicy Meat Sauce in a clockwise direction.

After every noodle was covered with sauce, Qin Hao put the noodles in bowls. Then he took out the crisp cucumber, nutritious bean sprouts, golden carrots, grilled sausage cattails, cut them into thin strips and placed them on the edge of the bowl.

The spicy meat sauce noodles are ready.

After estimating the amount of food, Qin Hao felt that this was enough.

So in the end, I made corn soup using ingredients such as bb corn, corn with bones, soup corn, corn and radish.

After Qin Hao had finished preparing all the dishes.

Nami and the other two who received the invitation just happened to rush here at this time.

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