I am the most curly cub in the world of cultivating immortals

Chapter 25 Eel Noodle Soup
The little girl's eyes lit up, and she hurriedly handed the bucket to Huohuang, and took the ten spirit beads again: "Thank you fairy, fairy's suggestion, I will tell grandpa when I go back."

Huohuang nodded at the two of them, and left with the bucket in hand.

Back at the place where he lived, Huohuang cleaned out the little spirit fish in the bucket.

The kind with long fingers only needs to squeeze out the intestines and wash them clean. This kind of fire phoenix is ​​going to be deep-fried.

For those that are [-] to [-] centimeters long, you need to scrape the scales and break the abdomen, remove the internal organs, then marinate them with spiritual salt to taste, and then air-dry them.

Another way to eat is to use a small kang. Under constant firepower, the fish will gradually lose its moisture, and the taste will become crispy.

The two methods have their own advantages, but Huohuang prefers the second method. It can be used as a small snack for a long time, and it has a rich taste. It is delicious for men, women and children.

This time to season and marinate the little spirit fish, Huohuang tried to guide the spiritual energy into the little spirit fish with the seasoning, but failed.

But she is not discouraged, and this will not affect the pickling of the little spirit fish.

She first took care of the small spirit fish that were ten to fifteen centimeters long, while the sun was still there.

Then he took the dustpan where the little spirit fish were placed to the yard to dry.

As for the little spirit fish with long fingers, they also drained the water and poured them into the basin.

Add the chopped scallions, sliced ​​ginger, and chopped garlic, add an appropriate amount of spiritual salt, appropriate amount of cooking wine, and mix well with the small spirit fish.

While marinating to taste, Huohuang entered the space, and with the help of Aunt Yun, he gutted and deboned a rice field eel.

The remaining six were raised into the river of space and controlled by Aunt Yun in an area with a formation.

In this way, we will not be afraid of being eaten by these adult eels if we put small spirit fish into the river later.

Taking the processed eel segments out of the space, Huo Huang planned to make eel noodle soup some of the night.

The rest are fried in a frying pan after they are raw, and they are semi-finished products. Anyway, they also need to fry small spirit fish.

Later, when you want to eat raw stew, you can directly take the fried eel and stew it, which will save a lot of effort.

The ricefield eels that are about to be knocked raw are cut into lengths suitable for operation, and then the eel segments are knocked out of the eel paste with the back of a knife, and then cut into sections about seven centimeters long.

After all the eel segments were knocked out, Huohuang prepared the batter for frying the little spirit fish, poured the little spirit fish into the batter and mixed it, so that the little spirit fish was evenly coated with the batter.

Then ignite the fire in the stove, add water to the pot, add an appropriate amount of cooking wine and spiritual salt, heat the water to 75 degrees, blanch the eel section and start the pot.

This is to remove the mucus on the eel segment and remove the fishy smell.

Clean the pot, wait until the pot is dry, pour rapeseed oil into the pot, and when the oil is [-]% hot, add the eel segments.

This side of the minced eel is facing up, and fry on high heat for 2 minutes, and the shape is basically set, remove the pot and drain the oil.

Then hung the battered small spirit fish, deep-fried until it was set, then picked it up, because there were a lot of small spirit fish, Fire Phoenix fried it twice.

Wait for all the small spirit fish to finish a course of oil, deep-fry to set shape, and then deep-fry in the oil pan until the color is golden and pick up.

The fried little spirit fish was left to dry for a while, and Huo Huang couldn't wait to pick one up and put it in his mouth.

The fried small spirit fish is crispy and salty. This original flavor is most suitable for young cubs.

You can also sprinkle some chili powder, pepper powder, and cumin powder to make it spicy, extra spicy, spicy, spicy, and cumin.

Huohuang immediately took out various seasonings, sprinkled them on the fried small dried fish and mixed well.

She first put the cold eels into the storage box, and put the storage box into the space.

The dried fish is divided into several portions, wrapped in oiled paper, put into a storage bag, and then the flour is taken out to knead the dough.

After the noodles are cut, the sun will be setting, and Huohuang scoops the oil from the pot into the oil tank.

Leave the bottom oil in the pot, re-ignite the fire in the stove, and when the oil is [-]% hot, add a few pieces of pork belly.

When the pork belly emits fragrance and oil escapes, stir-fry the ginger slices to release the fragrance.

Then add the eel, stir-fry quickly, fry until the eel changes color, pour in clean water, cover the lid, and boil over high heat.

When the eel is boiling, the water in another pot is also boiling, and the noodles are put in.

When the noodles are cooked, the eel soup is also boiled, and seasoned with appropriate amount of spiritual salt, spiritual sugar and pepper.

When it boils again, the noodles in the other pot are also cooked, so pick the noodles into a large bowl.

Add sliced ​​leeks to the eel soup. As soon as the leeks change color, remove the heat from the stove, and then put the eel soup into a large bowl for noodles.

Holding the bowl and sitting at the side table, Huohuang couldn't wait to take a sip of the milky white soup.

Two words, fresh and fragrant, after drinking a few mouthfuls of soup, the taste buds were opened by this fresh fragrance.

She couldn't wait to pick up a piece of eel and put it into her mouth. The eel meat was tender and sweet, and the taste was soft and smooth.

Because it does not use too much seasoning, it restores its original taste to the greatest extent, and the umami substance is very strong.

Soon a large bowl of eel noodle soup entered Huohuang's stomach, and there was nothing left in the bowl.

Belching contentedly, Huohuang got up and cleaned up the dishes, pots, and stove.

Then he took the sample and fried the dried fish, and went to Xunding to take care of it. It was time for a new snack stall.

The next morning, after Huo Huang had a cooking class, she saw the little girl selling small spirit fish and her grandfather.

The little girl's surname is Xu Dan and her last name is Lian. Her grandfather's name is Xu Sheng. The deal between Fire Phoenix and Xu Sheng went smoothly.

She paid Xu Sheng a fourth-grade healing pill in advance, and Xu Sheng gave her a thousand catties of small spirit fish every day for one year.

He can handle the amount beyond one thousand catties by himself, and then the two parties successfully concluded the contract.

A few days later, the custom-made knives and carving knives made by Huohuang were completed.

On the night when the tool was brought back, she carved a hundred catties of ground potato for plastic surgery in the space.

The carving of food repair is not a simple carving, it needs to cooperate with the mind, and lead the spiritual energy into the carving knife.

Then through a carving knife, the aura is carved into the ground potato. During the whole process, the aura cannot be broken. Once it is broken, all previous efforts will be wasted. It is a test of patience.

From the very beginning, the fire phoenix cut off the spirit energy, and the time to break the spirit energy gradually extended.

The one hundred catties of earth spirit potato was gone, and the carver finally reached the entry level.

　Send today's update, continue to ask for tickets, please collect, little cuties come to the comment area to find me to play.

　　
　
(End of this chapter)