Future Food Whole Foods

Chapter 81

"It is said that this kind of portable system is very popular in advanced civilizations, but it is a pity that it has not entered the Federation." He looked at Luo Ying with a slightly surprised look, as if he was meeting her for the first time.

No wonder she cooks so many delicious food. It turned out that she came from a high-level civilized star system, but somehow ended up here.

Bai Yin glanced at her sympathetically, and automatically figured out all the abnormalities in her body.

Luo Ying didn't know that he had thought so much in his mind, but felt that Bai Yin's gaze on her was too oppressive, which made her a little restless.

She moved her buttocks, stood up and said awkwardly: "I'm going to cook first." Then she ran away.

"Hmph, even if he still has a bit of vision, our galaxy is much higher than the Federation's development, he must have never seen such a powerful system as mine." Hearing what Bai Yin said, 1578 couldn't help raising his head proudly, mouth But still awkwardly refused to admit it.

Luo Ying couldn't help but sneered and didn't try to refute him.

Take out the exchanged dishes from the system and put them on the table, chicken leg, beef crucian carp, egg, sesame, cabbage, white fungus, pear, wolfberry, sweet potato and apple.

Every time you cook, you need to prepare a lot of ingredients. You can find so many things that can make food more delicious. I want to come to China for 5000 years. When it comes to eating a dish, it has really developed to the extreme. No other country can compare with China. Really It is indeed a big foodie country.

Seeing that she cooked so many dishes just for silver, 1578 couldn't help but feel a little unhappy, and squatted on the shelf with some resentment curling his lips: "It's just a robot chewing peonies for him, so there's no need to eat, don't eat it He can’t starve to death, anyway, he has been here for hundreds of years.”

Hearing his sour tone, Luo Ying immediately knew that he was losing his temper, and couldn't help but comfort him.

"Yeah, so I have to cook more and let you come out quickly, so that all the food can't be wasted."

"Of course, I have a big appetite, and there will never be any leftovers. Stop talking to me, and go cook." 1578 couldn't help but be urged by her smooth mind and body.

Luo Ying smiled and pulled out the grills one by one. The grill was next to the solar cooker and next to the chopping board.There are pots under the chopping board, big pots, frying pans, and frying pans, and she changed to a special pot for steaming rice and cooking porridge.At first glance, there are so many things, it is quite spectacular.

It is not grilled fish that takes the longest time to make, but it takes a long time to marinate before grilling.

In summer, eating spicy grilled fish and drinking cold beer at a barbecue stand, not to mention how delicious and refreshing it is.

After the fish is processed, cut it from the middle and split it in half. Spread the cooking wine evenly on the belly of the fish and spread the shredded ginger. Turn the fish over, spread the cooking wine on the back and sprinkle with pepper to catch it, and then sprinkle salt on both sides of the fish. Then and chili powder, marinate for about an hour.

Chicken legs and beef also need to be marinated.Wash the chicken legs and chop them into thumb-sized pieces, add salt, soy sauce, starch cooking wine, mix well, and marinate for half an hour.For the beef slices, marinate with salt, starch, egg white cooking wine for 10 minutes.

During the 10 minutes of waiting, she stewed the sweet soup without stopping.

The pears exchanged by the system are big, sweet, and rich in juice. Wash the pears and cut them into pieces with the skin on. The pear skin is rich in nutrients and can also increase the color of the soup.

Soak white fungus in water, prepare wolfberry and rock sugar.Add water to the pot and start to boil. After the water boils, add white fungus and cook for 10 minutes, then add rock sugar and Sydney wolfberry.After that, you only need to simmer on low heat until the soup is thick and bright, and the water can be removed by one-third before it can be served.

(End of this chapter)