“It’s my first time to see such a big fish with my own eyes, and it’s still wild.”
"Yes, I always saw it said in the news, but now I see it with my own eyes, it's quite shocking. The program team said that this fish is almost 30 kilograms."
"This fish is wild. Wow, I want to drool just thinking about the fish at noon!" Zhao Liying covered her mouth.
Huang Lei said with a smile, "Okay, there are so many fish, I'm sure you'll be full at night. I don't know when I want to eat next time."
"It's true. There are still several movies to be filmed this year..." Zhao Liying smiled helplessly.
"In the evening, I plan to make a braised fish nugget, a spicy boiled fish, a stewed fish with tofu, a squirrel fish, and the dishes they ordered yesterday, sweet and sour short ribs, braised pork and crab powder tofu. Is there any crab powder?
Maybe we only have caviar tofu." Ling Rui looked at Zhao Liying, "How about it?"
"Everything is fine! Just eat whatever you have! I don't choose!" Zhao Liying said.
"I've already taken care of the short ribs and pork belly. I was thinking, since there are so many hard dishes tonight, I've already stewed the tofu and crucian carp soup. Everyone can have a soup tonight, with some vegetables and green leafy vegetables." Ling Rui thought.
Think for a moment, then speak.
"Xiao Rui's cooking has always been a combination of meat and vegetables." He Jiong smiled, "In this way, I will go to the field to pick some beans and green vegetables."
Ling Rui nodded, "Okay. Although spring bamboo shoots are also vegetables, they are not green vegetables. I always feel a little regretful."
"Haha. Lao Pan, have you seen that young people nowadays pay great attention to health care." Huang Lei laughed.
Pan Shi also smiled and nodded, "That's good."
"Old Pan, let me tell you a joke." Huang Lei smiled, "This morning, Ye Yiqian was talking about her daughter being a picky eater, and Xiao Rui said, if she doesn't like what she eats, just give it to her as crazy as she doesn't like.
Cook and eat! Then he didn’t eat onions, so he was scolded, and he said something very confidently..."
"What do you mean?" Huang Lei looked at He Jiong.
"Every person in this world, whether picky about food or not, is unique and has his own wonderful features." He Jiong smiled and said, "We advised Ye Yiqian not to do what Ling Rui said, but Ye Yiqian just felt that what Ling Rui said made sense.
"
"Hahaha!" Qi Wei and Zhao Liying laughed.
"Now I really feel that Sendie might be a bit miserable."
"pity."
Ling Rui was a little uncomfortable being said by several people, "Who said I don't eat onions? I will eat it tonight. I will put onions in the fish roe tofu, and then I will put onions in all the dishes tonight!"
"Are you serious? Brother Rui?" Zifeng was surprised. She clearly remembered that when Ling Rui made egg fried rice before, everyone's rice had green onions, but his own didn't.
"Yeah." Ling Rui nodded. It was amazing. He would eat less at night. He really wanted to give it a try. After all, the system tasks were there, and he didn't want to lose weight for three days.
He Jiong and Huang Lei also looked surprised.
"Why?" Tang Ning asked.
"As a human being, there is always something to try. I hate onions, but that doesn't mean I can't eat them." Ling Rui smiled, "If there is really no way to overcome it, naturally I won't force it."
Of course, now he is smiling with a smile on his face, but he is mum in his heart. If it weren’t for this damn system, he wouldn’t want to try it. He used to eat and vomit every time.
…
Huang Lei and Pan Shi also spent a lot of time handling a big fish.
By the time they were done, Ling Rui's sweet and sour short ribs were ready and out of the pan.
The sweet and fragrant flavor floats in the air, making your mouth water.
Ling Rui also upgraded the ingredients for pork ribs and pork belly.
Now that there is a system, you should feel free to use it boldly. As for the purpose of the system, Ling Rui doesn't know, nor does he want to know. Even such bizarre things as time travel have caught up, so what else can't you believe?
Then, Ling Rui heated the oil in a pan, added sugar and stir-fried.
Add the prepared pork belly.
"Peng Peng, be more angry."
"good."
When the fish is ready outside, the kitchen inside becomes busy.
The fish is very big, so it can only be cut into segments and then divided into smaller pieces.
"sweet!"
"I feel like tonight is awesome! The heat is definitely super high!"
"It's terrible! I came on the show just to gain weight!"
Several girls were chattering and discussing.
After the braised pork was out of the pot, Ling Rui washed and dried the pot, then heated the pot with oil and added the fish pieces that Huang Lei had cut into pieces.
"Be careful!" Ling Rui reminded everyone.
The sizzling sound is particularly noticeable in the kitchen.
The aroma of the fried fish spreads instantly.
"Oh my god, I want to eat now!"
"Well, if you're hungry, you can eat some pork ribs and braised pork first." Ling Rui said, "Or you can use the biscuits on the table to top it up."
"No, I want to save my stomach!" Zhao Liying looked upright, "Eat dinner!"
"Yes, eating snacks makes you fat!"
“You won’t gain weight after dinner!”
Ling Rui has a black line on his forehead, what theory is this?
The iron spoon in his hand was turning the fish pieces, and there was a slight layer of sweat on his forehead. Just as he was about to take out a piece of paper, he found that a tissue had been handed to him.
It's Tang Ning.
Ling Rui sighed inwardly, it could be seen that the original owner must have been very happy when they were together before.
Taking the tissue, Ling Rui wiped the sweat from his forehead and continued working.
"Xiao Rui, if you want to make squirrel fish, I've specially left a section for you, but you have to cut the knife yourself." Huang Lei opened his mouth, filleted the fish, and spoke.
"Okay." Ling Rui nodded, then picked up the kitchen knife and began to cut the fish segments, then wrapped the fish in corn flour.
Remove the fried golden fish pieces from the pot with a large slotted spoon and set aside.
Remove the prepared fish segments.
"Zi la!"
Wheat knife-processed fish tumbled in oil.
The whole fish section seems to be blooming.
"So this is how squirrel fish came to be! Gain knowledge!"
"Look, Xiao Rui's knife skills are pretty good, right? Old Pan?" Huang Lei proudly said to Pan Shiyi, "It's rare to see such solid knife skills."
Pan Shi also nodded, "It's not bad. It's comparable to some chefs. Every cut is very even. I looked at the distance and it's about the same. It's very rare. In this way, the flowers fried from the squirrel fish will be even."
It looks basically the same, which is pretty good.”
"It's incredible."
"So, I gave up my position as chef." Huang Lei chuckled and marinated the fish fillets.
A fish, after being repaired, still weighs twenty pounds.
To be honest, just a few of them wouldn't be able to eat so much at night.
Ling Rui didn't plan to make many types of pieces one by one.
After finishing the squirrel fish, braised fish cubes and boiled fish, the rest can be fried in oil and stewed with tofu in one pot.
Seeing that the fish was almost done, Ling Rui took out the fried fish and put it on the prepared plate.
Then add the fish roe that has been cut into small pieces, fry for five seconds and remove.
Put all the remaining cut fish segments into oil and fry until golden brown on both sides, then remove.
Then scoop out the oil from the pot. Leave the bottom oil in the pot, add cooking wine, rice vinegar, white sugar, soy sauce, sugar color, peas, diced winter bamboo shoots, green onion rice and ginger rice, stir-fry until cooked, thicken with water starch, and then drizzle with sesame oil.
The movements are meticulous.
The most important thing is that Ling Rui's body is standing very straight.
The movements look a bit mechanical, but very smooth.
"You look so much like a chef." Qi Wei sighed.
"Yes!" Zhao Liying nodded.
Tang Ning felt complicated. That straight back was always straight and never bent no matter what she did.
Ling Rui held the fried squirrel fish segments in his left hand, and scooped out the soup from the pot with his right hand and poured it on the fish segments.
"Ouch! That's incredible!"
"Incredible!"
“So hungry!”
…
Ling Rui washed the pot again, added oil again, then added ginger, garlic, pepper, and pepper, poured in the fried fish pieces and stir-fried, added cooking wine, soy sauce, salt, and water, and then covered the pot.
At this time, the crucian carp and tofu soup was basically cooked. Ling Rui opened the lid of the casserole and took a look. The soup was milky white and smelled good. He took the rag, put it in his hand, carefully put the casserole down, and picked up a new pot.
, add water, cover and bring to a boil.
Blanch the spring bamboo shoots, take them out and put them in a bowl.
Then add the marinated fish fillets, take them out when cooked, place them on top of the spring bamboo shoots, and pour in an appropriate amount of soup.
Then heat the oil in the pan, sauté the ginger slices, garlic, dried chili peppers, and Sichuan peppercorns.
Pour the sauteed seasoning over the fish fillets.
The boiled fish fillets are finished.
Wash the pot, heat the oil again, then add the minced ginger, chop the chili and stir-fry until fragrant, add the fish roe, add the white wine and stir-fry briefly, then pour in the fresh soup, add the diced tofu, add refined salt, MSG, and perilla, use medium
Heat until the soup is thick, thicken the soup, drizzle with sesame oil, take it out of the pot and put it on a plate.
At this time, the braised fish nuggets on the large pot on the stove had almost finished collecting the juice. Ling Rui opened the lid of the pot and put the fish nuggets on a plate.
Wash the pot again.
Heat oil in a hot pan.
Add ginger, garlic and chili and stir-fry.
Then add the fried fish segments.
Add cooking wine.
soy sauce.
water.
Salt.
Tofu.
Cover the pot and start simmering.
"Peng Peng, don't stop the fire."
"Good luck, Brother Rui."
At this time, the sweet and sour short ribs, braised pork, fish roe and tofu, braised fish cubes, boiled fish, squirrel fish, and crucian carp tofu soup were all out of the pot, and each dish was put on a plate, covered with a bowl, and carried to the yard.
Ling Rui began to cut the prepared spring bamboo shoots.
Chop chop chop.
I also have to fry spring bamboo shoots.
Heat a small pot, heat oil, stir-fry spring bamboo shoots, add dark soy sauce, sugar, MSG and an appropriate amount of water, simmer over low heat until the water is almost gone, pour in sesame oil and remove from the pot.
I took some green vegetables from the basket next to me, cut a few mushrooms, and made another plate of mushrooms and vegetables.
"Waiting is happiness." Huang Lei watched with satisfaction as Ling Rui continued to cook, one plate after another. When he cooked in the past, he had a different perspective. As expected, waiting for food made him very happy.
At this time, Ling Rui took the green onion from the basket next to it and began to chop it.
Ling Rui cannot praise the taste.
He doesn't like the taste.
He also asked around and found that besides him, there was no one here who didn't eat onions.
Half of the chopped green onions were mixed with eggs, and Ling Rui made another fried egg with green onions.
Ling Rui asked He Jiong to take the other half and sprinkle green onions on all the dishes on the table.
"Really?" He Jiong looked at Ling Rui, "Actually, it's okay if we don't eat onions."
"That's right, Brother Rui, if you don't like it we won't eat it. It really won't affect you."
Everyone nodded.
Ling Rui shrugged, "Teacher He, I've cut it all, you can just spread it. I think there are some things that need to be overcome. I am a chef now, how can I have likes and dislikes for seasoning ingredients?"
"Okay." He Jiong nodded, expressing understanding.
"Fortunately, there is a rice cooker." Huang Lei looked at the fish stewed on the big pot and said, "Otherwise we wouldn't even have rice to eat tonight."
"It's really because of this fish that the plan was disrupted."
"It's okay, I hope this kind of thing can happen more times!"
…
Half an hour later, everyone was seated and all the dishes were served.
In the last pot of fish stewed with tofu, Ling Rui left more than half of it in the pot, which was prepared for the show crew.
"Come on, come on, open the lid!" He Jiong clapped his hands, "It's time for us to guess the price again!"
"Oh, this is a sweet and sour short rib. I remember that Tangtang ordered it?"
"Yeah." Tang Ning nodded.
He Jiong picked up the bowl and chopsticks and gave a piece to Tang Ning.
Tang Ning was not polite. She took a bite first, then looked surprised, "It's so delicious! Is this meat really pork?"
The people next to me were swallowing their saliva.
“Guess the price!”
"I think the short ribs with this kind of taste cost at least a thousand, but I don't think the taste is as good as this if it costs more than a thousand!" Tang Ning said tangledly, with a complex expression on her face, and looked at Ling Rui, "I'll guess 999.
"
"Haha, that's too high! Our price is 288~" He Jiong smiled.
"This...can I order a few more?"
Later, Qi Wei and Zhao Liying also guessed the price, and neither of them guessed the low price, which was far from the price of the mushroom house.
Pan Shi also didn’t order food.
But he still guessed the price of the last fish stew with tofu, "If this fish was placed in a restaurant outside, I'm afraid it would cost three or four thousand. The delicacy of the ingredients itself has surpassed everything else, so I went with my conscience.
Talking, I think, three thousand."
He Jiong and Huang Lei smiled helplessly. Such extravagant prices would not appear in their programs because they wanted to guide the audience to correct values.
Dishes worth a few hundred can still be considered a petty bourgeoisie.
A few thousand is a bit too much.
"Okay, the price guessing is over, and the closest one is actually Xiaoying." He Jiong shook his head helplessly, "So, congratulations to Xiaoying, you have the right to order breakfast tomorrow morning."
"Come on, today, we first want to thank the chef! We really have to thank the chef! Not only did we catch such a big fish, we also prepared such a table of delicious dishes. I really wanted to eat it right away! But!
It’s rude, and you have to record the show!” Huang Lei said to the camera, “It’s too much! It’s really too much! It’s inhumane!”
Everyone raised their glasses and clinked them.
Ling Rui received a lot of praise.
But in fact, although his own cooking skills are constantly improving, many of these dishes are due to the deliciousness of the ingredients themselves. In other words, with the same ingredients, Huang Lei can also make such dishes.
I got a lot of delicious food.
Ling Rui was speechless.
Tonight, he gained 20 points more cooking experience.
This evaluation is always a bit strange.
The system said that because Ling Rui cooked today's dish with full sincerity and the color, flavor and shape were good, the score given was also high.
Yes, Ling Rui still gave these dishes some decoration.
"Oh my god! I don't even know how you, Ling Rui, can make such delicious dishes!" Qiwei ate the braised pork and remembered, "My grandma and grandpa used to make braised pork like this for me.
But now, I can't remember the smell."
"I was completely overwhelmed by today's dishes!" He Jiong sighed, "How should I put it? Over the years, I have eaten a lot of delicious food and been to many places, but really, since the third season of Longing for
, I feel that I am really lucky.”
"That's right!" Peng Peng ate the fish and nodded in agreement. It was really delicious! He felt that he had to increase the amount of exercise today!
Ling Rui looked at the vegetables sprinkled with green onions in front of him, with a tangled expression.