God-level foodie desert island survival

Thinking about it, Tang Ming took out the soaked cassava, threw some into the stove and roasted it, and put some into the steamer to steam first. Only a small number of raw ones were left outside. In addition, under the steamer, Tang Ming cut some porcupine skin and dog badger skin. A few porcupine bones were also added to it.

Then, Tang Ming collected tapioca flour.

After two days of drying, the tapioca flour has turned into hard lumps.

took a considerable part of it, Tang Ming beat hundreds of bird eggs into it, and without adding water, he directly began to knead them.

Originally, tapioca flour was generally used with flour or something, but now I really don't have that thing at hand, so I can only use it, using bird eggs instead of the stickiness of the flour.

Forty or fifty catties of dough, Tang Ming took more than half an hour to knead it and put it aside for later use.

Then, he brushed all the crabs out and threw them into a steamer to steam them with cassava.

Then, Tang Ming took off the two octopuses that had been very dried before, found a stone that was a little concave and convex into it, put the dried octopus in it, and ground it into powder. Mix with some tapioca flour and add some eggs to set aside.

Some of the eels are killed, the bones are removed, and a long piece of fish is made, which is marinated with a little coarse salt and oyster sauce.

The mushrooms were selected and fully opened today, all of them were chopped into small pellets, and several leaves were piled up.

Then, Tang Ming took off the porcupine, took some fat and some lean meat, and began to chop the filling.

Chop and mix with minced mushrooms and add coarse salt. Minced ginger and garlic, stir together.

Then, Tang Ming slaughtered a lot of sea fish, scraped the meat into puree, and took a lot of small octopuses and cut them into granules.

After finishing his work, Tang Ming took a smaller rabbit, slaughtered it into small pieces, added some chicken fir to it, and salted it to taste.

To do all this, Tang Ming took out the crab that he had taken out too early, and took out all the meat and crab paste and crab roe.

The side dishes were almost ready, Tang Ming didn't rush to start cooking, but took some bamboo sticks and started cooking.

Half an hour later, he made two large steamers and four or five small steamers.

I made a few more mats out of vanilla and put them in a small steamer.

Tang Ming returned to the stove and weighed the chronology of cooking. Tang Ming tore off a large piece of the large dough.

Take the excess of the big fat rabbit, open its belly, stuff the small rabbit meat pieces mixed with chicken fir and other seasonings, and then fold the rabbit into a ball, and the surface of the ball is smeared with a layer of coconut syrup. Wrap it in a large leaf.

Finally, he picked up the dough just now and began to wrap the rabbit, and after a while, the rabbit was wrapped into an oval ball in Tang Ming's hand.

Turning on the stove and digging out the charcoal fire and cassava inside, Tang Ming dug a small pit down, and then put the rabbit dough in it. Cover with dirt, put the charcoal fire back on, and leave it alone.

"What did you put on the fire, it doesn't look like cassava!" Finally

finished cleaning up the house, Shu Yiting looked into the stove and found nothing.

"It's just a ball of tapioca flour!" Tang

Ming had the intention to tease her.

"Tapioca flour is roasted directly to eat?, so what do you mean by baking this pile?"

Shu Yiting was a little confused.

"The taste is different, can you eat noodles and steamed buns, can the taste be the same?"

"Okay! I don't speak, I'll take a look!"

Speaking of eating, even 10,000 Shu Yiting couldn't catch up with Tang Ming, so she closed her mouth stupidly.

Then, she saw Tang Mingzhen open the roasted cassava, took out the soft tapioca meat, and put it on a bamboo plate.

Then, Tang Ming added the minced fish and chopped octopus to the roasted cassava meat. Sprinkle in some minced ginger and garlic spices. Add some chopped green onions. Stir to combine.

Suddenly, the aroma of roasted cassava is enhanced several times.

And then. Tang Ming took a few broad leaves and pressed the stirred roasted tapioca puree into thin slices. Brush with a thin layer of coconut oil, put it on top of a few stone chips that are not too thick, push into the stove that has not been burned for the time being, take a few more leaves, and block the stove door.

Hey, that's kind of interesting.

Seeing what Tang Ming was just doing, Shu Yiting remembered the snack she used to like, potato chips.

However, the cassava chips I made just now look much more appetizing than the ones I bought in the store, not only with various seasonings, but also with fish and minced octopus.

I believe that when the time comes, the taste will definitely be different.

After making the baked food, Tang Ming took some steamed cassava and pureed it, added a little seasoning, and sprinkled some dried fruits.

Next, take the eel fillet and spread it out, spreading the tapioca puree evenly over the eel meat.

Sprinkle with spices. Roll a little water celery into the crispy white stems. Set aside.

"Are all today's dishes so exquisite?"

Shu Yiting still couldn't help but speak.

"Doesn't it look at your hard work in cleaning the room, thank you!" "

Are you so good?" Shu Yiting was full of disbelief!

"When did I get bad." By the way, you can grind out the ladder or something after eating later, after all, it is also a place to go, and it is not good to stick your feet!"

Tang Ming mentioned casually.

"I knew you weren't so kind. Even a ladder has to be polished, can you use it so exquisitely?

"Then can I cook with less salt and seasonings?" The same reason, women, isn't it good to live a more delicate life?"

"Cut!"

Shu Yiting was too lazy to talk to him, this guy always has a bunch of big truths.

While speaking, Tang Ming took out two more soaked raw cassavas. Start peeling.

With the sound of brushing, a cassava was peeled off a thick layer of peel, and there was not much flesh left.

Shu Yiting couldn't help but sneer: "Your knife work is good!"

Tang Ming glanced at her, didn't speak, and put the cassava on the newly made bamboo board.

Raise your hand and go under the knife.

In an instant, the bamboo cutting board made a dense sound like a machine gun, and then looked at Tang Ming's hand, the cassava was cut as thin as a cicada's wings, and it was lined up like flowing water.

In less than 30 seconds, a cassava was cut, and Tang Ming's knife edge swept lightly on the cassava slices, and it suddenly became neat.

The knife edge was raised again, and there was another violent storm.

The cassava became as thin as a silver thread of hair, and Shu Yiting couldn't help but pick up one when she saw it. Then, she couldn't help but swallow.

I thought I was holding a very thin one, but when I kneaded my fingers, it became several more.

Looking at Tang Ming's kitchen knife again, Shu Yiting had a strange look in her eyes.

Speaking of which, Shu Yiting watched Tang Ming cook dishes for so long. I have hardly seen his real knife work, and at this moment, I can only exclaim to heaven.

In her life, including all kinds of powerful videos, she has never seen such a sharp knife technique.

--

The author has something to say:

Does anyone feel that the new cover is very similar to me, a beautiful batch?