My Supernatural Daily Life in the Comprehensive World

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Chiba Nagisa put all distracting thoughts behind her, put aside the processed squid tendons and squid tubes, and began to prepare the sauce with the seasonings she bought.

The amount is controlled by divine sense, and ordinary ingredients can be prepared into extremely delicious ones.

After brushing the inside and outside of the squid tube with seasoning, put the squid tube aside to marinate, then soak the purchased vermicelli in water to soften it.

Break the three eggs he bought into a bowl and start stirring. After stirring evenly, Gui Yanye also peeled all the prawns.

"Sister, I'm back." Gui Xin bounced in from the door, and when she was changing shoes at the entrance, she spotted a man's shoes with sharp eyes.

Gui Xin narrowed her eyes, it was weird!

"Be careful, you do your homework first, and dinner will be ready soon." Gui Yanye glanced at Qianye Zhu beside him, feeling guilty for some reason, and shouted outside.

"I see." Gui Xin rolled her eyes, ran up the stairs, threw the schoolbag in her hand into the room, and then sneaked down the stairs again.

Standing on tiptoe, he quietly touched the outside of the kitchen, and quietly looked inside.

A man who could be said to be handsome, even handsome, was standing in the kitchen cooking with his sister.

"Yan Ye's younger sister looks very lively." Chiba Zhu's divine sense scanned a little ghost who was peeking at the door of the kitchen, and said.

"Yeah, I'm also very worried about her." Gui Yanye nodded repeatedly.

Gui Xin curled her lips when she heard Gui Yanye's words, it was obvious that her sister was too timid.

"Yan Ye first go to tutor and do your homework carefully, just leave it to me here." Chiba Zhu said lightly.

"Eh? Is this okay?"

"Well, it won't take much time for the rest."

"Okay, okay." A look of disappointment flashed in Gui Yanye's eyes, and after washing his hands, he walked out of the kitchen.

As for Gui Xin, she had already slipped away.

Chiba Nagisa shook his head, he didn't know how to deal with this kind of thing, so he could only pretend he didn't know.

Qianyezhu was busy in the kitchen, while Gui Yanye went upstairs to teach Gui Xin to do homework.

"Ou Neijiang, is that brother-in-law?" Gui Xin asked with sparkling eyes when she heard Gui Yanye's footsteps.

"Just ordinary friends." Gui Yanye replied with a slightly red face.

"Ou Neijiang is really useless. It's been two days since I exchanged email addresses with Line friends, but I dare not even send a message." Gui Xin pouted and snorted softly.

"No, it's just that I don't know how to say it." Gui Yanye blushed even more. It was a bit embarrassing for her sister to say that.

"Hmph, if Oni-chan doesn't make a move as soon as possible, if Oni-chan is attracted by other girls, there will be no place for Ou-nei to cry." Seriously said: "And Ou Nei-chan is so beautiful and has such a good figure, if he takes the initiative, no matter what kind of boy he is, he will be attracted."

Gui Yanye's expression sank, he stretched out his hand to grab Gui Xin's face, and asked, "I don't remember, I taught you to be careful with these things."

Gui Xin, who was caught in the face, felt guilty for a while. Out of the corner of her eye, she glanced at the necklace on Gui Yanye's chest, and quickly changed the subject: "Ou Neijiang, your necklace is beautiful? Who gave it to you?"

When mentioning the necklace, Gui Yanye also forgot for a moment, and continued to question Gui Xin, a blush appeared on his face, and he said, "Mr. Qianye gave it to me. I like it very much."

"Ou Nei Jiang, do you smell the scent?" Gui Xin sniffed the scent in the air, swallowed, her stomach started to growl.

"It's really fragrant. Be careful and finish your homework quickly, and then go to eat." Gui Yanye also smelled the fragrance from the kitchen, but it was a pity that he couldn't cook with Chiba Zhu.

In the kitchen, Chiba Nagisa rolled the prawns peeled by Gui Yanye in the egg liquid, then wrapped them in a layer of bread crumbs, and put them on the plate that had been prepared earlier.

Compared with Japanese tempura, Chiba Nagisa thinks egg liquid and bread crumbs taste better.

Although the heat is a little bigger, but the taste is good.

Now there are only scallops left that have not been processed. Remove half of the scallop shells, and clean the silt from the remaining half with scallop meat.

Then the garlic was patted into minced garlic, which was a waste of time.

After handling the scallops and minced garlic, Chiba put the vermicelli on the scallop meat and put the scallops aside.

He started to boil water to steam the sea bass that had been marinated long ago. While boiling water, Chiba Nagisa also began to wash rice and cook rice, preparing to make squid tube rice.

After the rice cooker started cooking, the water was almost heated up. After Chiba Nagisa put the sea bass into the steamer, he began to fry minced garlic.

The minced garlic doesn’t need to be fried for a long time, just add some oil and some non-spicy diced chili peppers, and stir fry for two to three minutes on high heat, and the fried minced garlic will also start to smell fragrant.

Pour minced garlic on the scallop vermicelli that has been arranged, and the fried minced garlic in a pot is almost used up.

After cleaning the pot once, pour in the cooking oil, and start to burn the oil.

In just a few minutes, the oil in the pot began to boil.

Chiba Nagisa took the prawn tails covered with egg liquid and bread crumbs, and threw them into the oil pan one by one.

Fry until golden on both sides, then remove the prawns from the oil pan.

At the same time, the steamed sea bass is almost ready. When the steamer is opened, a burst of fresh and fragrant smell comes out.

Chiba Nagisa didn't bother to take any gloves, and directly took out the whole plate, the temperature couldn't hurt him.

After taking out the plate of steamed sea bass, Chiba Nagisa threw all the scallops into the steamer, and within three to five minutes, the steaming was almost done, and then poured a small ladle of hot oil on each scallop , and you're done.

A small ladle was poured on each of a dozen scallops, and the cooking oil used to fry the shrimp was almost used up. Pour the rest into a bowl and use it to fry the squid tendrils later.

At this time, the cooked rice was already cooked, and Chiba Nagisa didn't put much water, that is to say, the rice was considered raw.