Start with delicious food

Qin Hao replied: "They, now, part of them are in Jie Nai Canteen. The other part is here at the gourmet beach."

Hearing this, Alu pushed away Zebula's hand that snatched his curry and said in surprise, "Oh? On the gourmet beach? Are they also on vacation?"

Qin Hao shook his head and said, "Of course not, they are not as free as you."

Hearing this, Alu and the others wanted to refute, but they are indeed on vacation now.And since leaving the Gourmet Knight's residence, he has indeed been a little neglected to exercise.So I could only scratch my head in embarrassment.

Qin Hao didn't care about the topic of being idle, and continued: "Master Jie Nai's mobile food truck is here at the gourmet beach. The experience that Master Jie Nai arranged for them is here to attract customers. Wait for you guys You can also go to cheer them on. Their cooking skills were already good before, and now that they have been trained by Master Setsuna for more than two months, they must have improved their cooking skills."

"Really, then I must go and taste their dishes." As he spoke, Alu accelerated his eating speed, and he ate up a plate of fragrant and delicious curry in no time.

……

After the five of them left, the long line in front of Haijia Juewei Curry Restaurant finally started to move.

Qin Hao, who didn't intend to jump in line, naturally wouldn't stand waiting under the sun.

Anyway, there were avatars queuing up, so Qin Hao bought some other delicacies from a nearby restaurant and began to taste them.

Taking advantage of the meal time, there were not many people on the beach by the coast.

Qin Hao took everyone to the beach and built a neat row of deck chairs and parasols with wooden shelters.

Then enjoy the meal with an ice-cold sweet coke.

By the way, you can also enjoy activities such as applying sunscreen.But at this time, Qin Hao will raise an invisible barrier to block some welfare screens.

After the food he bought was eaten up, Qin Hao took out more than a dozen ingredients from the deep sea that he caught in the morning from the treasure of the king.

Among these ingredients, the largest ones, and the ones that Qin Hao caught the most were robot lobsters and coconut tree lobsters.

These two ingredients are basically comparable in size to a car.

The shell of the robot lobster is like an assembled metal lobster mechanism.But what is wrapped under this metal shell is not mechanical parts, but full-bodied lobster meat.

The body of the coconut tree lobster is an ordinary red lobster, and a coconut tree grows on the head.

The capture level of these two creatures is not high, only about [-] or [-] levels.

Although this level is very dangerous for tourists on the beach, for Qin Hao and others, this level is really a seafood that can be picked up at will.

The meat of the coconut tree lobster has coconut aroma, so Qin Hao plans to use it to make coconut-flavored lobster balls.

Qin Hao beat the shelled coconut tree lobster meat into a puree.After a simple seasoning, Qin Hao wrapped the lobster balls with meat paste to form plump lobster meatballs the size of ping pong balls.

Then Qin Hao made the coconut meat in the coconut that comes with the coconut tree lobster into minced coconut.Dip the lobster meatballs with the wine in the wine coconut grown by Qin Hao on site, and then roll them on a plate filled with shredded coconut.

Then put the coconut lobster balls into the oil pan and deep fry until golden brown.

The oil Qin Hao chooses is the conch oil extracted from the oily conch caught in the morning. This oil has the fresh fragrance of seafood. If you use it to fry seafood products, it can add a unique seafood flavor to the fried dishes.

After frying, the lobster balls showed an attractive golden yellow color. Under Qin Hao's superb cooking skills, not even a single piece of the fried crispy golden coconut flakes on the top layer fell off.

Qin Hao then piled these golden and crispy coconut lobster balls into a pyramid shape that is more than five meters high.

Then slowly sprinkle the tomato sauce on the top with the tomato sauce in the river, the coconut juice of the coconut tree lobster, the crystal cheese, the remaining unused wine coconut and black pepper star fruit powder, and the salt starfish found on the bottom of the sea. The secret sauce made from seafood salt.

Then sprinkle some salmon roe sesame from sesame salmon and chopped green onion ear and shallot from lamb with onion ear for decoration.

A large serving of coconut crispy fried lobster balls made with a whole fifteen coconut tree lobsters is out of the pan.

The golden lobster balls covered in orange sauce look appetizing.

One bite, there is a slight aroma of wine wrapped under the crispy shell, followed by the coconut-flavored lobster meat, which is not only full of flavor, but also very chewy and smooth.There's even delicious shrimp paste in it.

At this time, there was a series of exclamations and swallowing sounds from around.

As early as Qin Hao started cooking, tourists have been attracted by the aroma of Qin Hao's cooking.

After noticing signs of tourists gathering around, Qin Hao decisively released a trace of his aura in order to avoid unnecessary trouble.

It is also because of this that now these tourists just continue to watch around fifty steps away from Qin Hao and the others.

Not paying attention to the sounds around him, Qin Hao continued to cook the next dish.

The robot lobster that was originally indestructible was cut in half by Qin Hao like cutting tofu, including the metal shell.

Then, after Qin Hao simply processed the shrimp inside, he sprinkled mineral pepper and salt, butter from butter shells, a large amount of crystal cheese and garlic basil on top.

Then directly activate the thermal fruit ability to heat the metal lobster shell.All these robotic lobsters were made into baked lobsters with cheese.

For a while, the aroma of cheese and lobster intertwined and spread in the air.

At this time, the movement and noise of the tourists around became louder, but no one dared to go beyond Lei Chi.

Qin Hao also ignored them.Continue with the cooking work in your hands.

Qin Hao set up the charcoal stove, and then took out hundreds of palm-sized sago shells.After taking out the sago pearls inside and putting them aside for later use, Qin Hao made all these sago shells into charcoal-grilled garlic vermicelli grilled scallops.

Naturally, these sago pearls will not be wasted, and they are good materials for making milk tea.

Sago pearls are cooked with brown sugar and lemon honey.

After cooking, these sago pearls can be used as pearls in milk tea.

Then Qin Hao took out the black tea tadpoles that he bought at a nearby herbal tea shop at a high price.

Black tea tadpoles are a variant of tea tadpoles.Like the tea tadpoles, their tails are composed of three leaves of tea leaves.It's just that the tea tails of black tea tadpoles are red.