gourmet food

Chapter 535 Oyster Raiders
In order to prevent everyone from discovering it, Chu Yunfeng asked Gao Tianliang not to be busy taking pictures, but to show Mu Qing and the others the harvest in the bucket.

While Gao Tianliang was attracting attention, Chu Yunfeng quickly picked up the huge conch from under his feet, put it behind his back, quickly ran to the debris pile, took a bag and hid it.

Whoo~!

Finally, I hid it. It was not easy, buddy. Fortunately, I was agile. If I had been slower, I might have been discovered.

No, Mu Qing and Ke Xin waved to themselves, probably celebrating catching so many shells and oysters.

After pouring the small half bucket of seafood into the basin, Chu Yunfeng continued to go to the sea and continued working happily.

I kept thinking about what kind of conch that looked very beautiful. It was really beautiful and would definitely make Mu Qing ecstatic.

After catching most of the bucket, Chu Yunfeng went ashore. As soon as he came up, Kexin was once again attracted by the various shells filled in the bucket.

Seeing so many shells, Kexin was so happy that she danced around in circles, which showed how happy she was after achieving her wish.

Mu Qing poured the whole bucket of harvest into the basin, then picked out the oysters and put them aside. She took Kexin and started to plow on the shore.

After Chu Yunfeng put away the oysters and shells first, he took another look at the extremely beautiful conch and found that it was sitting quietly in his pocket, with nothing unusual about it.

Wait until Starling comes back and ask him again to see what kind of conch this is. He should know, and then see if you can find someone here to help make handicrafts.

If such a beautiful conch is handled carelessly by oneself, it may be damaged and the loss outweighs the gain.

Chu Yunfeng, who was in a good mood, started to light the charcoal fire. While waiting for the charcoal fire, Chu Yunfeng made the sauce needed for the barbecue.

The essential seasoning for seafood barbecue is garlic, so the first step is to make minced garlic. Especially when grilling oysters later, this is a delicious ingredient.

Chu Yunfeng plans to make a Hainan version of the sauce used for grilling oysters, allowing everyone to taste the local flavor and experience what a real seaside barbecue experience is like.

After mincing the garlic, Chu Yunfeng chopped a red bell pepper. This was to color the sauce and make it look more appetizing.

If it were Chen Quanhai, he would probably replace the sweet pepper with spicy millet, right?

Yesterday I saw Chen Quanhai's passion for chili peppers. Next time he arrives in Chengdu, I will definitely let him experience what real spicy food tastes like.

Do you want to try the devil pepper?
Would you like two Chaotian peppers?
Although these two are not the hottest chili peppers on the planet, they still allow him to have a "beautiful" experience in Chengdu.
After the main side dishes of the sauce were prepared, Chu Yunfeng began to fry them.

In order to protect the seaside environment, a wide layer of plastic sheeting is spread on the sand here to prevent greasy things from soiling the beach.

This is also to implement the concept of environmental protection, starting from small things, starting from details, collecting all the garbage that will be used up in a while, and returning a clean environment to the seaside.

Add oil in the pot, wait until the oil temperature comes up, then add minced garlic, stir-fry twice, add minced red pepper, stir-fry both, add a little light soy sauce, and add a little oil.

This is the authentic barbecue sauce from Hainan. Chu Yunfeng couldn't help but think that if he were in Chengdu, he would definitely put some chili oil.

The taste of red oil will definitely baptize the soul of the oysters, making the taste unforgettable after eating it.

How about giving it a try after returning to Chengdu?
It's just that you can't buy such good oysters over there, and you can't get them freshly here on the beach. The freshness of the ingredients is much different, but the flavor is far behind.

After the sauce was processed, all that was left were the oysters. Facing the oysters with hard shells, Chu Yunfeng took out a knife and gently pried the oysters on the head, and the shells immediately separated.

One after another, Chu Yunfeng's hand speed was very fast. In a short time, he had processed all the dozens of oysters, washed them with water and put them aside.

After putting the charcoal fire into the barbecue grill, Chu Yunfeng made a small pile and prepared to keep the charcoal fire as a backup to see what kind of fish the starling could catch.

Chu Yunfeng is going to make two kinds of grilled fish, one is the Rongcheng version and the other is the Hainan version.

The Hainan version specifically asked Chen Quanhai yesterday. The grilled fish here likes to be grilled in tin foil. This grilling method is also particularly suitable for this outdoor environment.

The only thing that needs special attention is that the ingredients for this kind of tin foil baking need to be marinated in advance so that it will have a rich flavor when baked.

If the marinating time is not enough, the ingredients will not have a deep flavor, and you will most likely taste some fishy smell when grilled.

The mainland version of grilled fish will not have such confusion. When grilling it with grilled fish clips, it will be constantly brushed with ginger, garlic water, oil and secret seasoning.

It can not only remove its fishy smell, but also allow it to absorb the flavor quickly. This is because the fish on the grilled fish clip is cut and the fish meat is relatively thin, so it can absorb the flavor well.

The fish grilled in tin foil is the whole fish. Although the cooking time can be changed, it will be difficult to taste if the time is too short.

Place the cleaned oysters directly on the barbecue grill and slowly wait for the charcoal fire below to heat up. The shell of the oyster is a natural vessel, which is very convenient for outdoor barbecue.

After roasting for a while, Chu Yunfeng smelled a strong fragrance, which also had a hint of sweetness, which really whetted the appetite.

In fact, oysters can be eaten raw. French Ginado and Peron oysters are the top varieties. It is said that they taste great when eaten raw.

Even so, Chu Yunfeng was not willing to try it. It was safer to eat these things in the ocean if they were cooked. After all, there was still a chance of parasites existing.

It’s time to serve the sauce!
After the aroma of the oysters came out, Chu Yunfeng took out a spoon and put a spoonful of the sauce just made on each oyster.

This made the oysters on the shelf much more colorful, and the taste became more intense.

Chu Yunfeng even heard the sound of Gao Tianliang swallowing saliva. It seemed that the oysters were cooked well.

Myna is back!
Chu Yunfeng saw Bago walking over from a distance, wearing diving goggles on his head, holding a water gun in his left hand, and a net bag in his right hand. He looked like a big brother.

Good harvest!
There were several fish in the net bag, and Chu Yunfeng saw a large blue grouper. It seemed that he could eat delicious grilled fish today.

"Myna, the harvest is good. Now everyone is in a good mood."

Chu Yunfeng said with a happy smile.

"I'm lucky today. This grouper weighs more than 3 pounds, so I'll leave it to you."

Lao Ba was also very happy. He was very lucky to catch such a big grouper while diving.

"Everyone, come quickly. The oysters are ready. It's dawn. Stop taking pictures now. Eat two oysters first."

Chu Yunfeng drew everyone's attention to the oysters, then quietly picked up the bag in the debris pile and called the starling aside.
(End of this chapter)