Dragon Clan: Little Dragon Man Changes Job to Food Hunter

Chapter 268: Cloud Carp, Fish Belly Tofu

"This carp has a unique color."

Lu Zao couldn't help but make a comment.

It is because the color of this carp is a little too rich, but the overall feeling is very harmonious.

It was as if nature had wiped the carp's body with its hand, and the entire seemingly messy oil painting instantly became coordinated, similar to a painting with billions of details added.

Caesar pointed a finger at the carp, indicating that he sensed his own breath from the other party, which should be the swallowed kamaitachi.

Haven't digested it yet.

Lu Zao touched the carp's belly. The soft touch did not have any special elasticity, but gave Lu Zao the feeling that he could poke a hole in the belly with a little force, as if the outer layer of fish skin acted as window paper.

Yes, but not much.

In addition, the carp's back was white, and only the thickest belly at the bottom was pure and transparent. Lu Zao immediately had an idea in his mind.

The upper half of the Yunshui carp is the part where nutrients have not been fully digested, and all the transformed nutrients and deliciousness will gradually concentrate in the abdomen, presenting the same water color as the Yunshui layer.

Chu Zihang weighed the carp whiskers in his hand and found that they were actually a piece of seaweed and a piece of kelp.

"According to this theory, fish bones and fish thorns should be some kind of sea vegetables, and fish scales."

Chu Zihang tapped the scales of the Yunshui carp gently with the tip of the God-killing Sword.

It's very hard. I feel like the scales can be used as hidden weapons after being scraped off, or chopped into smaller pieces and put into Caesar's gunpowder bags.

“This species is quite special.”

Lu Zao recalled what he felt just now.

It is not clear what the carp's back is made of, but the belly of the fish feels very much like tofu.

Lu Mingfei scratched his head: "So this carp is an ultimate stitched monster, right?"

As for the taste and flavor of food
This question is not necessarily true.

For example, in the original plot, when Xiaosong met Alu for the first time, Lu Mingfei seemed to think that the ingredient called lobster fish was a special type.

The taste of fish meat seems to be bland, but shrimp claws are a very delicious and top-quality ingredient.

According to this logic, not every part of the carp is delicious. There may be some parts that are not so delicious in comparison.

Lu Zao glanced behind him.

"How long will it take until the water mountain erupts?"

IGO staff: "Lord Oak, the estimated eruption time is about one hour from now."

Lu Zao nodded with satisfaction: "Very good, call everyone else over. We can only know the specific nature of the ingredients after we taste them ourselves."

"Let's go ahead and have a meal before we absorb the air and water."

Adhering to some special trick of making original soup from original food, Caesar and Lu Mingfei got some cloudy water and asked Chu Zihang to boil it over high heat first.

Lu Zao rolled up his sleeves and began to scrape the scales. This level of food processing would not trigger the cost of becoming a chef.

But as soon as the scales were gone, the feeling of his hands touching the carp's body made Lu Zao stop immediately.

Just as I judged just now, the belly of the fish is very similar to tofu, and the meat from the body to the back gradually becomes solid.

Do I need to divide it into three parts for independent cooking, or do I need to pay attention when adjusting the heat? Lu Zao thought of Blue Grill's kitchenware, which was an extra-long cooking pot that looked like tiles combined together.

The principle of that kind of tile pot is that the closer it is to the cook, the stronger the fire power the pot will withstand. Stir-frying can be done according to the ingredients and cooking progress, and the heat can be precisely controlled while processing multiple dishes.

If an ordinary person holds it, it is similar to holding the end of a flagpole horizontally, which is quite a test of arm strength.

Lu Zao picked up the phone and started to make arrangements. The water mountain would begin to erupt in about an hour, so there was no need to cook anything overly complicated.

At least the people from IGO would definitely not carry that tile pot.

Steam was rising as Chu Zihang and Lu Mingfei stirred the white soup in a large pot. The huge fish head floated up and down in it, perfectly illustrating the saying that people are lazy.

Poke the fish head in the big bowl to make it move.

The carp whiskers also slowly disperse during the cooking process and become garnishes in the white soup. They are equivalent to vegetables that come with the fish head pot, which is very convenient.

Lu Mingfei: "Can laver and kelp be considered as vegetables?"

Chu Zihang had a blank expression on his face: "Theoretically, it is classified as a type of marine vegetable, so it counts."

The Caesar and IGO staff nearby were cooking the fish body except the belly, and cooking different dishes based on the different textures of each part of the fish.

After cutting it open, everyone discovered that the so-called fish bones were actually tough sea cabbage, but they looked a bit like dried goods rather than freshly picked ones.

Part of the fish meat can be used to make fish balls, in which the sea lettuce will begin to expand after absorbing the oil, temperature and moisture.

When you bite into the fish ball, the full and greasy taste will give your body the first layer of satisfaction, and then the sweet and crisp taste of the sea cabbage will wash away the light layer of greasy feeling, bringing a more perfect experience in taste and texture.

If it is used for frying, the final effect will be the same, and it can give fried food lovers an extra excuse to talk about health.

Once cooked, the tough fish bones and fish bones will become edible sea cabbage.

Caesar joked that the most interesting thing was the fishbone of the Yunshui carp.

Some people don’t like eating freshwater fish and prefer eating marine fish. One of the main reasons is that freshwater fish have many bones.

However, this Yunshui carp can be eaten no matter how it is cooked, because the fish bones inside are actually edible parts.

The prerequisite is to cook it well.

Samson revealed his true form and displayed his divine power. The might he radiated from inside to outside made those beasts of higher capture level dare not approach him. The endless flames of varying intensities in his hands served as the stove for the entire camp.

In the farthest corner, Lu Zao looked at the fish belly in the pot that had been stained pure white by the soup, and shook the edge of the pot gently with his hand.

Just the right amount of force made the soup base ripple, and the last bit of the fish’s belly was stained flawless white.

These high-quality soup bases come from IGO staff. After all, this time they are not trying to catch food thieves, so the soup bases processed into solid blocks are also on the list of items to be carried.

As long as it is not a particularly urgent mission, this kind of thing that seems particularly unnecessary in the earthlings' experience of survival in the wild is considered a must-have in the world of food.

The extremely tender tofu or fish meat, the fish belly should be the most difficult part of the Yunshui carp to cook.

When the fire is high, the fish belly tofu will melt in minutes for you to see.

If the fire is too low, diners will experience a dark dish made from raw tofu and raw fish juice. The bean and fish smells can directly crush the diners' taste buds.

Of course, this only applies to diners who intend to enjoy the whole fish belly tofu. Otherwise, it is the same to drink the tofu fish soup directly after shaking it twice.

(End of this chapter)