Erased the scene of cleaning up the body from his mind. After soaking his hands with mermaid oil, Ku Ding put the water ghost meat on the chopping board to cut into sections. Then he changed the knife for the first time, and it was the first time he saw him using another knife.

It was a golden knife, without a handle, only a blade body, about one palm long, as thin as a cicada's wing.

This knife is suitable for cutting thin slices and cannot be dipped in water. The chef immerses the oil with his hands just because he is afraid that there will be some other smell on his hands. Moreover, mermaid oil is a top-grade auxiliary material, and it complements each other with water ghost meat.

The chef wants to make a ghost thorn.

Ghost thorns, similar to fish thorns, are dishes that are cut into slices with fresh water and dipped in seasonings. They are similar to sashimi, but they are definitely different. Ghost thorns are much more Chinese. The biggest difference is that most sashimi are raw fish meat pieces, and only a few puffer fish layers will be cut as thin as paper. However, domestic onions were previously thought to be thinner, and sometimes they were further cut into thin strips, which was called "sashimi".

"The good man Yule rides on a horse and his maid eats carp with golden plates."

"The red carp is in the morning, and the green E is in the night."

Chinese people have a long history of eating raw people, and there is no doubt about this. Raw fish has been eaten in a variety of ways. The "Shenfujing" has long divided fish suitable for making sashimi into three categories: crucian carp, second-class crucian carp, bream, snapper and bass, and stings, tasty fish, marina, yellow croaker and bamboo fish.

Water ghost meat is naturally more delicious than fish. "It is made of sesame oil and pepper, and the taste is very delicious, which is appetizing and sausage."

Fortunately, Yae Jia is not around, otherwise he would be really hard to eat this dish. No matter how it is, she is still half a water ghost.

It has been many days since the ingredients were caught by the chef. I have caught the water ghost like the chef and raised it until now. The main purpose is to remove the excess ghost energy and Yin Yuan, and to make the meat sweet and refreshing.

The cook does not like too heavy tastes. The so-called "stinkers, spring onions, and autumn mustards". The best seasonings are naturally onions and mustards. Mustards are not mustards, but mustards are mustards. Seasonings made with melon seeds, peanuts, radishes, fungus, etc. will not lose the freshness of the ghost thorns, but can also enhance the taste of the ghost thorns.

Human taste buds have long been corroded by modern condiments, and this simple taste is closer to the taste buds.

In terms of material selection, the water ghost's breast meat selected by Ku Ding is closer to seafood in quality. He controls the bloodletting procedure very well. Otherwise, the green blood of water ghost in the meat will not only be bad, but will also affect the taste. The slices of meat should be as white as snow and crystal clear as possible.

"The cutting of cicada wings, the thinness is broken down. It is as dense as a stack, as if it is scattered snow, lightly flying with the wind, and the blade does not turn and cut."

This knife technique is called chopping stew.

The knife is flying, accompanied by the extremely thin slices of meat falling, and the rhythm and sound of the thin knife hitting the chopping board. If someone sees it, it will be really shocking. This is exactly the gracefulness of ancient techniques, not only taste, but also vision and hearing.

It is best to freeze the sliced ​​meat, which will make the meat smooth and even bring a hint of sweetness.

After making the main course, you don’t need to discard the skin of the water ghost. While the ghost shreds are frozen, the pork chop cuts the sliced ​​skin into strips and stirs them cold, and adds shredded ginger, scallion, pepper, soy sauce, crushed peanuts, sesame, finger pepper, etc., which can also increase the taste.

The Po Ding’s favorite ghost steak is a dish called golden steak, but he is not interested today, so he will make it later.

After taking the green plum wine, the cook came to the big tree in the yard, brought a small table, and sat down on the ground, enjoying the leisurely mornings rarely.

Eating alone is always delicious. The delicious slices of meat melt in your mouth and are also delicious with green plum wine.

"The mark of evil magic was actually carved on the ribs of Bazhongjia. When the bones were cut just now, the water ghost also had the same technique. In this way, the one-horned ghost and the one-horned ghost had already had a relationship. Maybe the two were the same. If the one-horned ghost said correctly, would the evil ghost be in a relationship with the [Doctor]? Or I misunderstood, it is [One] not [Doctor]? Bastard, you can't change your name even if you set up a new stove, and you must have the same name."

While enjoying the food and thinking about some things, Ku Ding's cheeks turned slightly red, but he seemed a little overwhelmed.

"No matter what, they seem to be planning to drag me to Jiaqing City, but I don't plan to leave either. Is the other party thinking too much, or are they planning?"

After taking a sip of green plum wine, Ku Ding didn't think about it anymore.

"I can't guess. I don't want to, I don't want to, they dare to give it to me, but I don't dare to eat it."

The breakfast was not full, so I ate this plate of ghost slags, cold dishes, and some wine. The chef ate for most of the day. When the sun had risen, he tidied up his dishes and chopsticks a little.

This green plum wine doesn't have much dessert, so he probably doesn't have much alcohol content.

After just after packing up, his phone rang. He didn't like electronic devices very much. This phone was bought by Meng Po for him. Only a few people knew the phone number, which naturally included the old guys he contacted last night.

"Bald, you're not dead yet!"

The drunken butterfly spoke without any restraint.

"I won't die if you die!"

The people on the phone have a tough voice, and it doesn't seem very reliable.

"It's enough if I'm not dead. I'll treat you to dinner here. Are you here?"

"You... treat you? Will you treat you? You may treat you? You can treat you? You honestly tell me if you have something to do?"

"I'll ask if you're here?"

"Go, why don't you go? It's your grandson. When and where?"

"The day after tomorrow, Jiaqing City, my black shop."

"Where is your broken store still open?"

"Well, I just wanted to repaint it and have another two glorious years."

Hearing that the Ku Ding seemed to be opening again, the other party was obviously silent for a moment.

"You... are sure?"

"Your Jubaozhai is getting better and better. Why can't my black store be reopened?"

"Since you've confirmed it, I'll definitely come to the door. However, a few old guys have already taken the lead. Who can be like you? Do I want me to call some people on the side and give you a hit?"

"Let's talk about it, it's great if you can come if your family has a meal the day after tomorrow."

"Then let me say that, I will arrive on time the morning after tomorrow."

After hanging up the phone, the old man in his seventies leaned on the recliner. He waved to the side, but a young woman walked over.

"Wan'er, come with me to Jiaqing City tomorrow."

His voice was not as tough as he was when he called, and it was a bit difficult to stand up from the recliner, but he stopped the woman from helping him, but instead he breathed a sigh of relief and stood up. The real lady serves online and helps you find books to chat with you. Please search for hot online articles or r444 to wait for you to flirt with~

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ps: Book friends, I believe in my original belief. I recommend a free novel app that supports novel downloads, listening to books, zero advertising, and multiple reading modes. Please follow the WeChat official account: dazhuzaiyuedu (long press and copy for three seconds) Book friends, please follow it!

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Chapter completed!