Xianyuan Farm

(The second chapter is here, and there will be another chapter to make up for yesterday's in the evening. ※%)

The first net was a good harvest. After a little sorting and classification, Gu Hongyu asked his second cousin to get some of each type of fish from the fishing boat to the yacht. Seeing that it was almost noon, Gu Hongyu decided to cook lunch on the yacht.

Although the yacht was not going out to sea for a long time, the ingredients on it were very complete. It was specially taken care of, and many daily necessities were replaced regularly. In addition to some of the fish caught today, it was not difficult to cook a lunch that satisfied 20 to 30 people.

Gu Hongyu was the chef for this lunch. His mother and others were not very good at cooking tuna and other sea fish. With such fresh ingredients, Gu Hongyu wanted to show his cooking skills and took the initiative to cook without being asked by others.

When everyone on the yacht was waiting for Gu Hongyu to cook, the crowd near the coast at noon had dispersed a lot, but some people still did not leave. With Gu Hongyu's eyesight, he also saw some people holding binoculars in their hands to observe the fishing situation.

Especially when the nets were being raised just now, many people were talking to each other. Seeing their excited expressions, they must be discussing how to divide the fish.

However, at this moment, Gu Hongyu took a quick look at the situation on the coast and stayed in the kitchen of the yacht to prepare the ingredients.

Gu Hongyu estimated that the tuna that his second cousin had just sent over weighed 200 kilograms. After selecting two pieces of meat, he returned the fish meat to his second cousin and asked him to put it in the freezer on the fishing boat. There was no such a large refrigerator on the yacht.

There are many ways to cook tuna. Today, Gu Hongyu took about 30 kilograms of fish meat and planned to make a sashimi directly. In addition, he also ordered pan-fried tuna cubes.

The fish meat for sashimi is taken from the back of the fish body. Tuna has the most red meat and the least fat content, precisely because of the low fat content. The meat is firm and chewy, and the refreshing fragrance and sourness rich in red meat have a charm that other parts of fish meat cannot match.

Remove the tuna skin. Before slicing the sashimi meat, you must do one more thing, which is to use absorbent paper to absorb the moisture of the meat and then put them in the freezer for refrigeration. Tuna sashimi tastes better after refrigeration. Don't worry about it for now after doing these. Gu Hongyu will go to do other things.

Pan-fried tuna is also very simple. First, cut the raw tuna into thick slices and wash them. Use absorbent paper to dry them. Sprinkle salt and pepper on both sides (I personally recommend less salt. You can dip it in soy sauce after it comes out of the pot, which tastes better. If you like spicy food, you can add some chili and pepper together, or some sesame seeds.)

Then put a small spoonful of oil in the pan, don't heat the oil too high, and fry it on low heat because tuna meat is easy to cook. When one side of the fish meat changes color, turn it over and fry the other side. It is recommended not to fry it fully cooked, otherwise the meat will become old and unpalatable. It takes about 5 minutes per side, which is the appearance of raw fish with one-third of the thickness left in the middle.

Finally, it's time to take it out of the pan. Put the fish on a plate or chopping board and let it cool down a little before slicing. Fish that is not fully fried is easier to slice and will not produce fine meat residue. The next step is to serve it on a plate and add some dipping sauces that everyone likes.

As for cod, there are many ways to cook it. Pan-frying and steaming are both good, but the cod caught this time was very large, and Gu Hongyu chose to braise it before the pan-frying of tuna.

First, wash the cod, remove the scales, and cut it into even pieces with a vertical knife; cut the green onion into sections and remove the roots of the garlic cloves. Slice the ginger.

Put it in the pan, turn the heat up, and wipe the surface of the pan that the cod pieces will touch after being put into the pan with ginger pieces, pour oil and heat it, and put the fish pieces into the pan. Heat evenly, and turn the other side after a while; put the scallion, garlic, and ginger into the pot; sprinkle salt, soy sauce, and vinegar (all need to be placed on the spatula, control the amount) evenly on the fish, add water; cover the pot and simmer over medium heat for about 10 minutes, turning the fish once during the period; after turning, there is no need to cover the pot again, and add cooking wine at this time; Steps 5 of the braised codfish recipe

Carefully remove from the pot and serve on a plate, and you're done!

In addition to the above dishes, there are also sea crabs, lobsters, scallops, etc. The methods of these dishes are not listed here one by one.

It is said to be a full fish feast, but the table is still inseparable from the clear and refined small green vegetables, a tomato and egg soup, a green pepper scrambled egg, and a few cucumbers. The aroma of these dishes has long attracted everyone's appetite.

"Boss, your skills are getting more and more sophisticated, and you don't need help. It's been less than an hour, and the dishes outside can fully satisfy more than 20 people!" Lin Feiyu and Ye Hai walked into the kitchen of the yacht together to inquire about the news.

Gu Hongyu smiled: "Do you really think the dishes outside can satisfy everyone's stomachs? If there is not enough food later, you can cook it."

"Don't do that, Manager Lin is just joking. There is no way the food outside can be enough for a table of people. Boss, continue. We can't resist the temptation of the fragrance." Ye Hai swallowed involuntarily while speaking.

"Haha, I don't know about you foodies. Don't worry, there are still several dishes. By the way, Xiaoye, take out the tuna blocks that were just refrigerated. The temperature should be just right now. Even these dozens of kilograms of tuna sashimi are enough for everyone to eat for a while!" Gu Hongyu ordered.

Ye Hai looked around the kitchen and soon found the place where the refrigerator was placed: "Okay, but I say, boss, this yacht is really complete. It would be perfect if I had such a yacht in the future!"

Lin Feiyu patted Ye Hai on the shoulder and said, "This yacht is only worth a few million Australian dollars. Work hard on the farm. Your wish will come true in three to five years. But let's not talk about the yacht first. Let's talk about when you plan to jump into the sea?"

"Yes, I am also very interested in this question. I believe that not only we are all looking forward to it!" Gu Hongyu said to Ye Hai while cutting the cold tuna meat. Now even if he doesn't look at the kitchen knife, he can still cut the meat slices with uniform thickness.

"This..., isn't it time to eat? Even if I become a ghost, I would like to be a full ghost!" Ye Hai said with resentment in his eyes.

"Hahahaha..."

Not long after, the last few cold dishes were ready. When Gu Hongyu, Lin Feiyu and Ye Hai walked to the deck of the yacht with the dishes, they immediately welcomed the applause of the crowd.

"Great, now we finally have something delicious!"

"Uncle Gu cooked it himself. The fish meat is all freshly caught from the sea. It must taste delicious."

"Of course, I want it just by smelling it. Don't fight with me later." This is Lele's domineering voice.

But looking at the eager look of the little guys, I'm afraid they won't want to give in to the delicious food.

"Everyone, eat and try my cooking!" Gu Hongyu said loudly. As soon as he finished speaking, pairs of chopsticks stretched out to the plate on the table like sharp swords and lightning.