God of Cooking, grilling skewers attracted the fairy beasts

It didn't take long for the group to return to Xiaochu Peak safely.

Next to the lake at the foot of Xiaochu Peak, Li Heng directed Xiao Chi to land. He was going to walk up the creek, and then find a suitable area to put the green shrimp and river crabs in.

When he was halfway up the mountain, Li Heng found a flat area.

"This is it."

Li Heng took out some fresh blue shrimps and river crabs from the beast bag and put them into the stream. The next thing to do was to wait.

Returning to the small courtyard on the top of the mountain, as expected, the big guys were still lying there chatting, except for Song Qingfeng, who probably wouldn't come until it was time for dinner.

After saying hello to the salted fish bosses, Li Heng went directly into the kitchen to prepare for dinner.

Several other friends also followed him into the kitchen on the pretext of helping Li Heng.

Jiang Xueer and Bai Dabao were very curious about how Li Heng could turn these two strange little things into delicious dishes, so they had to witness this process with their own eyes.

After catching so many shrimps and crabs, Li Hengzheng felt that it was a bit time-consuming to deal with them. Now that there are a few more free laborers, it is naturally excellent.

Li Heng decided what to cook on the way back.

Li Heng plans to make iced blue shrimp for the first dish; river crab noodles for the second dish.

There are dozens of kilograms of shrimps and crabs in total. The first step is to clean the ingredients.

The blue-striped shrimps need to be cleaned one by one, and then the shrimp lines are removed. This task was evenly distributed by Li Heng to the hands of several people who followed.

"Like me, hold the shrimp in one hand, hold the tail of the shrimp with the other hand, twist it gently like this, and then pull it out to take out the shrimp thread."

Li Heng demonstrated the process of handling blue shrimp to several novices. It was very simple and they could understand it at a glance.

After everyone got a basin of shrimp, they squatted together and chatted while handling the shrimp.

Since the number of river crabs is small, Li Heng plans to handle it alone.

First of all, the freshly caught river crabs will have an earthy smell, probably because they often hide in caves.

If this smell is not removed, it will definitely affect the taste. Li Heng has made river crab noodles on the Earth Star, so he knows a way to remove the earthy smell.

That is to put the river crabs into clear water and rest for a few days. However, Li Heng has the Chaos Clock Formation at hand, which is the kind of formation that can speed up the flow of time used when making vinegar, so there is no need to really wait. a few days.

Li Heng didn't care about the length of time. The big guys outside definitely couldn't afford to wait.

I found the large vat engraved with the Chaos Bell Formation, added a vat full of clean water, and just put the river crabs directly into it.

After settling the crabs, Li Heng also joined in the work of cleaning the shrimps. After a while, a few people completed this simple task.

The next steps can only be done by Li Heng himself, while the other friends still choose to watch from the sidelines.

The main focus of the iced blue shrimp is to be light, so when Li Heng boiled the shrimp, he did not add a lot of pungent seasonings like last time.

Just add some onion, ginger, and cooking wine to remove the fishy smell. Of course, you can also add a small amount of salt during the cooking process, so that it is delicious even without dipping.

After the water in the pot boils, the shrimps have turned red. At this time, you need to take the shrimps out, drain the water and put them into ice water with ice cubes to soak for a cup of tea.

Then take it out again, drain it and refrigerate it for half an hour before placing it on the plate and serving it.

Taking advantage of this gap, Li Heng prepared several more dipping ingredients.

"Brother Li Heng, it's half an hour."

Lu Xiaoxiao suddenly reminded Li Hengdao.

"How do you know so accurately?"

Li Heng asked a little strangely. He usually relies on his own experience when estimating time, such as judging whether the ingredients are cooked or not by their color and aroma.

"Of course through this."

After Lu Xiao finished reading the novel, he actually took out a delicate-looking, palm-sized thing from behind his back. Li Heng took it and took a look, it turned out to be an hourglass.

"How do you have such a thing?"

"It was customized by Senior Brother Qi Ming!"

It's Senior Brother Qi Ming again. The business of this top disciple of Weapon Refining Peak has really become more and more extensive recently.

"So what do you want to do with this kind of thing?"

"Of course it's to remind Brother Li Heng of the more accurate time when the dishes will be cooked."

"Good for you!"

Li Heng gave a thumbs up and said to Lu Xiaoxiao, not to mention that this little thing is really useful.

Take the chilled prawns out of the refrigerator and place them on a plate lined with ice cubes.

Seeing Li Heng finally making a new move, several people in the kitchen immediately gathered around and stared at the shrimps on the plate.

Li Heng had no choice but to give everyone a shrimp before taking several large plates of blue-striped shrimp out of the kitchen. While peeling the shrimp, several people followed Li Heng to the canteen.

"It's time to eat!"

Li Heng shouted in the direction of the yard, and after a few "buzzing" sounds, several more figures appeared beside the table. Behind them was the smoke that had not yet fallen.

"Everyone, eat first. There is another dish that will be coming soon."

Because there was still one dish that had not been served, Li Heng did not stay in the canteen, but returned to the kitchen.

After having delicious food, several friends were busy eating shrimps and no longer bothered to help Li Heng.

Li Heng took out the river crabs that had been soaked for more than an hour from the tank. He picked up one and smelled it. There was indeed no earthy smell anymore.

The next step is to clean all the river crabs, and the next step is to separate the crab shells and crab bodies.

Then use a spoon to peel off the crab roe from the crab and put it into a separate bowl.

After removing the crab roe, the river crab still needs to be mashed into a puree with tools. This step is very familiar to Li Heng who often grinds soy milk.

Li Heng, who has reached the foundation building level, has become more and more proficient in using the power of the God of Cooking. In the blink of an eye, he crushed the river crab into crab paste.

Add water to the basin to cover the crab mud, stir evenly, use a colander to filter out the crab juice, and squeeze out the remaining crab juice with your hands.

The preparation of the ingredients is almost done here, the next step is cooking.

Heat oil in a pan, add chopped green onions and stir-fry until the flavor develops. Add crab roe, oil and cooking wine and stir-fry until done. Dish out and set aside.

After all the ingredients are prepared, it’s time to start cooking the noodles. Different from ordinary noodles, the crab noodles are cooked with crab juice instead of water.

Pour half of the crab juice into the pot first. When the crab juice is almost boiling, add the noodles. After the pot boils completely, add the same amount of crab juice again.

It should be noted that during this cooking process, you need to constantly stir the crab juice with a spatula to prevent it from sticking to the pan.

In the last step, put the cooked river crab noodles into a bowl and add a spoonful of fried crab roe.

In this way, a bowl of tender, red and delicious river crab noodles is ready.