Traveler and Gesakuma

The seawater samples were successfully collected, and he brought back piles of delicious extras. Qian Qian was still very satisfied with the results of his first business trip with the giant.

By the time they returned to the coast, the sun had begun to gradually set, and the afterglow of the setting sun shone on the sea surface.

It is rare to come to the seaside once, and Qianqian felt that it would be too disappointing for the beautiful scenery to just hide in the room and cook some dishes. In this case, barbecue must be done by the seaside.

For all the demands of Qianqian, the big giant will not refuse.

And knowing that Qian Qian likes to eat, he has already made various plans and prepared everything before leaving.

At Qianqian's request, the giant skillfully set up a grill on the beach, and added special fuel for grilling into the inside of the grill.

Not far from the metal giant, Qian Qian was packing up the ingredients that were likely to be sent to the grill in a while.

As a fan of gourmet shows, although Qian Qian is a dwarf in practice, at least he has watched so many shows, and he still has some basic concepts in his mind.

Therefore, Qian Qian knew exactly what to do with the seafood before it was put on the grill.

Those little shells and 'pipi shrimp' just need to be cleaned.

But conch, which has a thick shell and a strong fishy smell, if it is directly put on the barbecue grill, with no experience like them, it is estimated that the snail meat that will be eaten in the end is either old or raw.

So let’s deal with it in advance, although it’s a bit troublesome, it’s better than having diarrhea after eating half-baked, or roasting too old to bite.

Handling conch is not difficult, the difficulty is how to take out a complete piece of snail meat from the shell.

When the inexperienced Qianqian handled the first few conch shells, he either tore off the meat or accidentally broke the shells.

The torn snail meat is still recycled and reused, but the broken snail shell is useless. After trying three or four conch shells, Qian Qian finally mastered the technique gradually.

Carefully lift off the waxy shell that seals the mouth of the conch shell, use tweezers to hold the snail meat inside the shell, and pull the snail meat out of the shell along the direction of the lines on the outside of the shell. This is a need Careful and patient technical work.

After that, Qianqian first removed the inedible conch excrement in the snail meat, as well as the viscera that could not control the taste, leaving only the snail meat waiting to be eaten.

Although if a real foodie sees this, he will exclaim that he is reckless, but there is no way for a novice to start the road.

After that, Qianqian stuffed the processed snail meat back into the shell, and added the giant's special seafood barbecue sauce inside.

These sauces are secretly made by the giant. The basic sauces are some simple seafood sauces learned online, and then the metal giant added some other seasonings according to Qian Qian's taste preferences.

Qianqian, who had just prepared the sauce, couldn't help but tasted it, and then squinted his eyes and gave the other party a thumbs up.

This is the one that suits his taste the most among the many seafood sauces he has eaten.

The addition of sauce can not only make the snail meat more delicious, but also ensure that Qianqian can better control the heat.

While the seafood was being processed in front of the money, and the giant was busy lighting the fire, those capable metal filaments in the giant's body were not idle.

They are working together to make other dishes on the dinner table according to the recipe given by Qian Qian.

The grill was set up quickly, and the giant also adjusted the temperature of the fuel in the grill. Seeing this, Qian Qian put the packed things on it.

It's easy to judge the heat of seafood. When the slightly transparent 'pipi shrimp' turns red on one side and the shellfish pop open the shell, it's time to turn it over.

As a foodie, Qianqian knows that those 'pipi shrimp' are easy to talk about, but special attention should be paid when flipping shellfish.

The person in charge of flipping must move quickly, and must be steady and firm, and must not let the roasted soup in the shellfish flow out.

Those soups are the essence of shellfish, and they are the most delicious things. Once they pass away, they will lose their deliciousness.

Qian Qian, who was well versed in this way, asked himself that he couldn't do this, so he entrusted this difficult task to the giant, and he himself took care of the grilled conch.

Because of the addition of sauce, the aroma of the grilled conch is the first to come out.

Looking at the bubbling sauce on the side of the conch, Qian Qian squatted down and began to calculate the heat with concentration.

Gululu, Gululu, Gululu.

As the heating continued, the small bubbles began to turn into large bubbles, and the originally calm sauce began to churn.

The conch meat soaked in the sauce also tosses up and down with the sauce, and gradually changes color.

Silently counting the time in my heart, I felt that it was about the same time, took the tray before Qianqian, and quickly put the baked conch on it.

On the other side, the giant also directed the metal filaments to do the same thing, except that what he brought up were shellfish and 'pipi shrimp'.

After emptying the barbecue table, the metal filaments quickly cleaned the table, and then handed over the tray that had been prepared earlier to Qianqian.

Inside the tray was the marinated sea pike. Because he wanted to eat barbecue, Qianqian temporarily changed the menu, changing the pan-fried sea pike to grilled pike.

The two dishes are about the same in terms of degree of difficulty, anyway, Qian Qian thinks he should be able to control either one.

Carefully put the marinated fish on the grill, and the sound of sizzling immediately came out.

In order to ensure that the fresh and tender fish meat would not be directly burnt, Qian Qian brushed a lot of sauce on it, and now some of the brushed sauce fell on the grill, making this kind of roasting sound.

Foodies all know that heat is the most important thing when grilling. No matter how good the ingredients or seasoning are, if they are not cooked or overcooked, they will not taste good.

Therefore, Qianqian, who is guarding next to the oven, is very careful. From time to time, he will gently press the grilled fish with the metal clip that holds the food in his hand, and use the elasticity to judge the rawness of the fish.

This is technical work, definitely not something that a novice like Qian Qian who only has theoretical knowledge can master.

Fortunately, there were still a few metal filaments floating by his side, waiting up and down.

These little things have been trained for a long time, and they are much more proficient in controlling the heat than Qian Qian.

And their biggest advantage is that they are small in size and are not afraid of heat, so when necessary, these guys can insert themselves into the ingredients that are being grilled, and go inside the food to check whether it is raw or cooked.

With the help of such heaven-defying skills, Qian Qian's way of relying on the sea barracuda was perfectly presented.

Once again, he inserted himself into the fish, and the metal filament that came out reported to Qian Qian: "The inside of the fish is cooked, and now it is juicy and tender, and the chef is ready to serve."

When Qian Qian heard this, he immediately poured the barbecue sauce he had prepared on top of the fish, and then began to arrange the dishes.

This is the last dish for today's dinner. As it was being served, the other link members who were busy in the kitchen stopped working one after another, and brought the fruits of their labor to the dining table in a mighty manner.

According to Qian Qian's request, steamed shellfish, boiled prawns, and sea barracuda balls in soup appeared on the table one by one.

Mr. Solan, who pays attention to balanced nutrition, also asked the linkers to bake some biscuits with flour, butter and nuts as a staple food.

When the wine with the meal was served, he didn't know what to say before receiving the unexpected money. The richness of the dinner definitely exceeded his expectations.

In order to ensure the atmosphere of the barbecue dinner by the sea, the giant did not choose modern lighting methods.

Instead, when they decided to have an outdoor barbecue, they ordered the link members to go to the nearby beach to pick up some firewood such as branches washed ashore.

When the sun fell below the sea level and darkness began to slowly fall, the giant lit a large bonfire on the beach to give light to the little traveler.

There is wine, food, and a bonfire. Now there is a lack of a dark-skinned guy in a floral shirt playing the ukulele, and a group of passionate beauties with wreaths dancing hula around the bonfire.

Under these conditions, I don't dare to think about the beautiful little brother, but Yingjing Music can think of a way.

Just as Qian Qian was thinking about how to play the music that Mr. Suo Lang had downloaded in advance, the giant made a move that surprised him.

One after another, the metal wires erected themselves on the beach in front of Qianqian. The distance between each wire was the same, but there were obvious differences in the length and tightness of the metal wires. of.

A group of these metal filaments formed a long dragon in front of Qian Qian. Just when Qian Qian was puzzled, the metal filaments united with the giant to give him an unexpected surprise.

At some point, Mr. Suo Lang took out the two swords that he had been carrying behind his back. The red ones turned into brackets, and the blue ones turned into strings. Amid Qian Qian's dumbfounded, a huge harp stood on the ground. on the beach.

As if an ancient musician who traveled through time and space, the giant put one hand on his chest and bowed slightly in front of Qian Qian.

Then put your hands on the strings, close your eyes and start gently waving the strings.

Accompanied by the movement of the main body, the metal filaments also began to vibrate themselves to produce a metal resonance sound. The sound like a zither or a harp was combined with the harp played by the giant, and Qianqian was fascinated by it.

Under the quiet moonlight, the melodious sound of the piano surrounded Qianqian like dancing elves.

The person who was enjoying the beautiful music even forgot his own dinner, and looked at the person who played music for him at the seaside like a sea god with a glass of wine.

Fortunately, although Qian Qian didn't remember his dinner, the link members who were in charge of taking care of him would never forget it.

While he was in a trance, the link members on the side were very active.

These little things cooperated with each other, and continuously sent the peeled 'pipi shrimp' and the shellfish with the shell removed and dipped in seafood juice into Qianqian's mouth.

Of course, in order to ensure nutrition, the nut biscuits as the staple food must not be forgotten.

After eating the biscuits, in order to avoid the mouthfeel, Lian Yuan, who was holding a glass of wine, would consciously send them up, and asked Qian Qian to have a sip of fruit wine with a low alcohol content in the glass.

It's hard to tell how long the seaside performance lasted, but when the music ended, the bright moon had already risen above their heads, and Qian Qian himself was in a slightly drunken state.

What the big giant prepared for Qian Qian was fruit wine with a very low alcohol content, but no matter how low the alcohol content was, it was still wine. After half of the bottle went down, Qian Qian, who was not a very good drinker, immediately began to shake.

The metal filaments who didn't know that there was such a thing as drunkenness waved their bodies and 'looked at each other', and then the birds scattered under the stare of the main body.

The dangling Qianqian came to the side of the giant like stepping on cotton, and waved his hand to signal the other to reach out.

Seeing this, the giant bent down and reached out to hold the villain up, while Qian Qian sat in the palm of the villain and hiccupped.

"Hey~, don't stare at the neurons, I drank the wine myself, it has nothing to do with them, I'm fine."

When the giant used to surf the Internet, he often heard people say that drunk people would never admit that they drank too much. Today it seems that this is really the case.

The villain who had drunk too much sat on his palm and hooked him with his hand to make him bow his head.

Seeing this, the giant stretched his head over, and in an instant, a person with the aroma of fruit wine stuck himself on his cheek.

"Mr. Suolan, do you know? After I came here, the luckiest thing is that I met my father, and the luckiest thing is that I met you."

The gas with the aroma of wine was around the tip of his nose and lips, and Gesakuma couldn't even hear what his little heart said afterwards.

When he came back to his senses again, the other party had already fallen asleep curled up in his palm.

The giant held the person most important to him in his hands, and the eyes that stared at him were as gentle as water.

Gently imprinted on the side of the little traveler with his lips, the giant carefully returned the money back to his chest.

The author has something to say:

Xiao Shoushou: Although life was a bit difficult at the beginning, I am a lucky person, and I met noble people along the way.The luckiest thing is that I was picked up by my father when I had nothing, and the luckiest thing is that I have Mr. Suolan by my side when I was most confused. Please call me lucky Qian Xiaotu~

Da Gong Gong: Believe me, the lucky one is me.