Concubine Chef Youxi: Lord, Master, stop

Chapter 262 Fish Feast
Cleaning up the fish is the most basic thing. Fortunately, Mi Xiaoye's training and experience allowed her to clean up the hairtail quickly, remove the internal organs, cut off the head and tail, rinse with water, and cleaned up a large basin of hairtail.

Mi Xiaoye cut the hairtail in the pot into long sections of suitable size, sprinkled with salt to marinate.

"Miss Mi, is there anything I can help you with?" Liu Lin walked over with a sunny smile on his face.

When Mi Xiaoye looked up, there happened to be a ray of light shining on Liu Lin's face, covering his whole body with a layer of golden light.

Handsome guys are a disaster!Mi Xiaoye once again verified this argument.

In terms of appearance, Liu Lin was still above Su Ziling, walking towards Mi Xiaoye with a "glow" all over like this, which made Mi Xiaoye go crazy for a while.

"You were a little seasick two days ago, are you feeling better now?" Mi Xiaoye asked.

"Thanks to your sour plum soup and plum vegetables, it's all right now." Liu Lin smiled, "I heard that the crew caught a lot of sea fish today, and I guess you've come to the kitchen."

Mi Xiaoye lowered her head and smiled slightly.

"Is there anything I can help with?" Liu Lin asked.

Mi Xiaoye looked at the kitchen and said, "You can help clean up the fish. I also wanted to add some dishes to the crew's canteen at noon today, so I prepared some more."

"That's fine too." Liu Lin said.

Su Ziling on the side didn't speak, just lowered his head and was doing what he was doing.

In less than a stick of incense, Jun Yijing pulled Jun Yize, and Yun Muqing also took the initiative to participate.The kitchen is really lively today, and it really looks like there is an extra meal.

The crew looked outside the door from time to time, looking forward to having a feast of sea fish at noon today.

Mi Xiaoye wraps the marinated octopus in flour and fry it in a pan until the octopus is fried to golden brown on both sides, and it smells salty and fresh.

The yellow croaker has been cut by Liulin on both sides with a knife, and marinated with ginger, green onion and rice wine.

Mi Xiaoye put the fish in a pot and steam it over high heat.

Pomfret is relatively easy to cook, and Mi Xiaoye has seen it many times in modern times. Since I have made Shandong cuisine a few days ago, I will make another dry-seared flat fish, which is also a kind of Shandong cuisine.

Su Ziling made the horse noodle fish into scallion oil horse noodle fish.

The last small fish, half of which Su Ziling was wrapped in egg liquid and flour, were deep-fried, just to go with the wine, and half were used to braise in soy sauce.

At lunch time, the smell of fish was already coming from the kitchen.

The crew is very excited today. Thanks to the blessings of Su Ziling and Mi Xiaoye, they can add more food in the canteen today.

There are fried golden octopus, which is salty, delicious, crispy and crunchy, and fried crunchy small fish, which is best with wine.

Looking at a table of sea fish feast, what is more tempting than this?
"Wow, Mi Xiaoye, the sea fish you and brother Su cooked really doesn't smell fishy at all, all you can smell is umami." Jun Yijing smiled.

Mi Xiaoye added a chopstick to Jun Yijing and said: "This dry fried flat fish is also a kind of Shandong cuisine. I also added some pickled peppers, which is the taste you like. Sister, try it. "

"That's great." Jun Yijing picked it up and put it in her mouth. The fish was tender, the skin was burnt, and there was the aroma of pickled peppers. It was really a delicious dish.

Yun Muqing said with a smile: "Little Boss, your craftsmanship has improved again. This pan-fried hairtail is my favorite."

"Thirteen, you worked hard to help today, eat more."

Yun Muqing smiled lightly: "Thank you, little boss."

(End of this chapter)