The price of wild puffer fish is actually not expensive. In the coastal areas of Guangdong Province, you can buy it for more than ten or twenty yuan per catty. Because artificial breeding is not much poisonous, it will be more expensive.

Xia Yu brought far more good things this time. His big foam box was filled with it, and the top of the golden lobster weighing more than two pounds was the most conspicuous.

Zhou Chen said that Xia Yu didn't believe him, and he was not wrong. He was really afraid that he would take it for customers to eat. He sold at least 451 pounds of such a beautiful lobster.

Of course, grouper is indispensable. Although he didn't eat Dongxing Spots for himself this time, he also had a relatively expensive sesame spot, only one, about three pounds. He was still alive, with little yellow spots on his body very beautiful, and the color became lighter after leaving the water.

Fresh shrimp and peel shrimp each look about four pounds. At this time, shrimps in Yuhai City are also very expensive. The batch of shrimps that Xia Yu took out are large and of good quality, with only five or six pounds. If you make them for customers, the price is more than 200 yuan per pound, and smaller ones will be cheaper.

There are also about a dozen crabs, all of which are more than one pound, including blue crabs, red crabs, and orchid crabs.

At the bottom of the foam box are a bunch of green mouths and eight super-large and particularly beautiful coconut snails.

Zhou Chen was speechless after unboxing, "Ayu, you really want to spend a lot of money! Is this a pampering girl to pick up girls?"

Xia Yu just laughed, "It's not that exaggerating. They are all seafood they catch. Eat whatever you want. Isn't there any cheaper one?"

"It's up to you, I'll just eat with you anyway. By the way, you can send a message or call them and ask them when they will arrive so that we can better grasp the time we cook." Zhou Chen said.

Xia Yu said it was fine and said, "Brother Chen also asked auntie to come and have a meal together."

Zhou Chen also agreed that he could just call him.

Worried that they were in class, Xia Yu asked via WeChat, but they were obviously not attentive in class and received a reply soon. Xia Xue said that they would arrive at the restaurant at the latest at five o'clock. Bai Yujiao also said that it was almost the same time. She was at Yuhai University, closer to the restaurant, and even if she walked over, it only took about a quarter of an hour.

After confirming the meal time, look at the current time. At 3:40, it is completely time.

The super chef Zhou Minghao sorted out the seafood he took out when Zhou Chen was unboxing. He didn't plan to ask other chefs in the restaurant to come and help. He had no problem making these dishes.

Zhou Chen didn't learn the cooking skills well, but it was completely fine to start. He was particularly good at cleaning crabs. He did not forget to ask Xia Yu, "Do you want to take a video for Xiaoxue? She said she wanted to learn cooking skills."

Xia Yu smiled and said, "We'd better not let her learn to deal with the puffer fish!"

Zhou Minghao also smiled and said, "It's okay to shoot videos. If you learn to be a puffer fish, you still have to practice more basic skills."

"I can't learn anything anyway!" Zhou Chen was quite self-aware and was particularly open-minded when talking.

Zhou Minghao had long stopped asking him to inherit his cooking skills and was too lazy to complain about him. Of course, Zhou Chen was very versatile. As long as he was not allowed to do things beyond his ability, it was his specialty to make his parents happy. Zhou Minghao and his wife had Zhou Chen, a precious son, in their thirties. Zhou Chen's mother had been spoiled by him since she was a child.

Now, Zhou Chen also regards Xia Xue’s video shooting as an up owner as a good opportunity to promote his own restaurant, and there is no need to pay advertising fees...

Zhou Minghao's thoughts are not so conservative, and he is not worried about being secretly learned to cook. It is really amazing for him, a special chef, to cook seafood.

Xia Yu, who pampered her sister, still picked up her phone to take a video for her. It doesn’t matter whether she learns it or not. It’s very good to appreciate the master’s cooking skills!

At the same time, Xia Yu himself also planned to learn something along the way.

The handling of other seafood is pretty good. Poisonous seafood like pufferfish must be learned from professional masters. I heard that chefs who make pufferfish in Fusang must pass the exam first before they are qualified to make pufferfish.

When he saw Zhou Minghao dealing with puffer fish, the first thing he remembered was that the knife should be particularly sharp!

Zhou Minghao said it simply, and it did not affect his speed of dealing with pufferfish at all. He killed the Mengmeng Pufferfish first. It seemed that it felt that death was coming. Before going to the chopping board, it bulged its belly angrily and could use it to brush its shoes. Unfortunately, it was useless. Zhou Minghao cut off his head, quickly, accurately and ruthlessly, and directly cut off its spine, giving it the most humane way of death.

To deal with puffer fish, you need to rinse it with water all the time to clean the toxins on it, especially the blood, so don’t be afraid of wasting water.

Then cut off the shark fins, fins and tails, cut off the fish's mouth and divide it into two halves. Although the pufferfish died, its body was still moving. He had another dazzling operation. After separating the pufferfish's skin and flesh, he cleaned the internal organs and other things. The whole process took less than two minutes.

An average chef really can't learn how he operates like this, and Xia Yu didn't plan to let his sister learn it. As for himself, he really wanted to reach the level of a master, whether it was skill or knife skills. However, he could handle it in combination with the "Bao Ding Space", and maybe he could reach a level that was not much different.

There are many dishes that can be made in these two pufferfish, and there are even more ways to eat pufferfish in Fusang.

Zhou Chen firmly asked to do some puffer fish sashimi, and said he could do it himself, and the rest would be handled by his father.

Zhou Minghao didn't think about letting Zhou Chen do the sashimi by himself. His sword skills were terrible, okay?

Since Xia Yu had no objection, he only listened to the master's master. In addition to the sashimi, Zhou Minghao planned to make braised puffer fish and traditional white puffer fish.

The meat of pufferfish is tender and delicious. There was once a saying that "if you eat pufferfish, all kinds of flavors are not fresh."

Zhou Haoming also told them, "Large is the key to making a good puffer fish."

Xia Yu took a video on his mobile phone and recorded the process of making pufferfish, hot pot, lard, and ginger slices. Wait until the pufferfish liver is fried until golden, put the pufferfish into the pot, so that all parts of the pufferfish are fully fryed with heated oil.

After about one minute, add the scallion slices and drizzle half a bottle of beer.

Zhou Minghao said that the maltose in beer will make the fish more tender and remove the fishy smell. Cook for medium heat for five minutes, boil, put in the puffer fish skin, add appropriate amount of salt, and simmer over low heat for five minutes.

The white puffer fish is ready, and the milky white soup tastes extremely delicious.

Zhou Chen also wanted to help everyone try the poison. He chose the puffer fish liver, which is also the most delicious, with tender and smooth flesh. He was like sucking the fairy air at the mouth, with his tongue lightly pressed against his face, and he seemed to have a moment of reminiscing before exclaiming, "This is much more delicious than the puffer fish I used to eat!"

Puffer fish liver has always been known as "Xi Shi milk" and is extremely delicious. Of course, if you don't handle it well, it is the last delicious taste I tasted during my lifetime.

Zhou Minghao and Xia Yu saw through the essence of his foodie early, and there was no need to say it. Of course, they couldn't help but taste it first. There seemed to be a tradition of chefs who make puffer fish in China to taste it first. This is their own people, so there is not so much attention.

Xia Yu also compared the puffer fish he had eaten before. In addition to the master's high cooking skills, the method of sashimi can also prove that the quality of seafood in the space will be much higher than that of ordinary seafood. Not to mention whether it can prolong life or even become an immortal or a god after eating it, the taste improvement is real.

Zhou Minghao and his son ate too much seafood like this, and they can be called gourmet people, and they can taste its delicious food. Zhou Minghao also praised this, saying that he hadn't eaten such delicious puffer fish for many years, and he was an old chef, so of course he would not think it was his own cooking skills. To this extent, it could only be due to the top ingredients, so he would also ask, how did he get this batch of seafood.

Xia Yu still said that he was caught by luck in the sea, and that the pollution on their side was not that great, so he naturally would not say what the real situation was.

Zhou Minghao didn't continue asking, as long as there are good ingredients.

When Zhou Chen's mother came to the kitchen, Xia Yu hurriedly said hello to her.

"The seafood brought by handsome boy Ayu is also very nice. Now we have a good taste." Zhou Chen's mother Luo Minyi is six years younger than Zhou Minghao, and she is also very kind and kind. She praises him and the seafood he brings when she meets her.

After a few greetings, she also helped, mainly by handling these seafood. Except for the puffer fish that Zhou Minghao had to do, everyone can help with other seafood.

Xia Yu was willing to eat so much wild seafood by himself, so Zhou Minghao could show his skills. He also planned various seafood cooking methods early.

Jinxiu lobster is prepared to be made into sashimi and fried. Zhou Chen’s level of placing the plate is still undeniable. He can actually deal with lobsters. But if Zhou Minghao said that if he asked him to do it, it would be a waste of good things. He just laughed and didn’t take it seriously at all.

The shrimps are prepared to be made into salt-peppered shrimps.

The sesame grouper is steamed and the crabs are all steamed, but there is no need to be so anxious. It is not too late to steam a few girls when they arrive.

The green mouth is made into garlic, but the sand in the green mouth must be cleaned with salt water. This is the cheapest seafood brought by Xia Yu, but it is quite delicious and nutritious after making it.

Zhou Chen was still saying that if all of them were super expensive seafood, Xia Yu would be in a big loss!

First, clean the coconut snails, put them in water and cook them for a while, remove the meat inside, remove the internal organs, clean them, keep them intact, and then change the knife.

Then clean the coconut snail shell and put it back in the plate later.

The coconut meat is ready to be made into a sauce, and the chef Zhou Minghao is not only good at cooking Cantonese cuisine.
Chapter completed!