After traveling through time, the restaurant I opened became a big hit

They can't wait to show off their cooking skills.

The next two days were busy and fulfilling for them. The program crew prepared a kitchen for them with five stoves.

Based on the three kinds of seafood ingredients, Jiang Li and his team grilled hairtail, grilled squid, fried rice cake with clams, seafood pancakes and seafood risotto.

When the time comes, one person will be responsible for grilling hairtail and squid at the stall, and the remaining three people will be responsible for one each, and one will be responsible for collecting the money.

Jiang Li and his team tried to cook every dish themselves, constantly adjusting the recipes and cooking techniques to strive for the best taste.

The first dish is grilled hairtail. Tian Guizhen slaughters the hairtail, cleans it, and cuts it into appropriate segments for marinating and grilling.

Then she chopped the onions, ginger, garlic and chilies for later use.

Put the hairtail slices into a bowl, add a little salt, cooking wine, onion, ginger, garlic, then add chili and stir well.

The marinating time should be more than 5 minutes so that the hairtail can fully absorb the flavor of the seasoning.

Because Tian Guizhen wanted it to have a better flavor, they marinated it for half an hour.

After processing the clams, it’s time to fry the rice cakes.

Before making the batter, fry the seafood on the spot.

Do not sprinkle chopped green onions, coriander, etc. on the grilled squid, as it will taste even worse if eaten with Jiang Li’s secret barbecue seasoning.

Remove the squid’s internal organs, skin and eyes, wash it, cut it into rings or strips, and then marinate it with cooking wine for a while to remove the fishy smell.

Remove the ink nozzle, eyes and bones, tear off the skin, and drain the water from the damaged squid.

Your advantage will be reflected at that time. After all, you have made lamb skewers many times before and you have no experience.

When the rice cake becomes soft and the soup is slightly dry, add the damaged clams.

Soak the clams in salt water for a while to allow them to spit out all the mud and sand. Before cleaning, drain the water and set aside.

Because we all like to eat some spicy taste, I use normal spicy, if it has no taste, then I add appropriate amount of spicy sauce and continue to stir-fry.

In a bowl, add appropriate amount of barbecue powder and starch. The proportion can be adjusted according to personal taste.

So the squid was spoiled because He Anguo delayed processing it last night, so we can’t use it directly when we cook it today.

You'll finish preparing the seafood risotto before you finish preparing the seafood.

Make sure the batter is thinner so that the pancakes are fluffier.

Put the marinated hairtail pieces into a bowl and evenly coat them with the mixture of barbecue powder and starch.

When the ingredients were not prepared properly, Tian Guizhen stopped blanching the clams.

Clean the squid before and after drying, cut into thin strips or large pieces, and marinate with cooking wine, white pepper powder and a large amount of salt for 10 minutes to remove the fishy smell.

Pour in warm water, cover the pot, and simmer over medium-high heat for a while to allow the rice cake to fully absorb the soup and become softened.

Lin Weida used bamboo sticks to string the spoiled squid together. At that time, he had to pay attention to the balance of the center of gravity and the beauty of the shape.

Lam Kar-ying was making seafood pancakes with squid and hairtail. Ho An-kuo was cleaning the seafood and ruined them all.

However, the squid that is marinated badly needs to be marinated in the refrigerator, especially for less than 8 hours, so that it can absorb the flavor better.

Sprinkle chopped green onions and fried seafood under the batter, then sprinkle some shredded green and red peppers.

Cool the pan, pour in an appropriate amount of cooking oil, and turn to high heat before the oil cools down.

To deal with bad squid, marinate it. Put appropriate amount of chili powder, white pepper powder, cumin powder, salt, light soy sauce, cooking wine, oyster sauce and ginger slices in a bowl and stir well to make the marinade.

Lin Weida is the best at dealing with seafood. After all, your family runs a seafood market business outside your hometown.

Lam Kar-ying had finished preparing the batter before he found all the seasonings.

Rinse with cool water to keep the clams tender.

Tian Guizhen puts rice cake slices or strips in and stir-fry evenly.

Take out the fried seafood pancake and put it on a plate and let it cool down slightly before it can be eaten.

Next, Tian Guizhen prepared to roast the hairtail fish slices that were sticky with barbecue powder and starch.

But in order to keep the seafood tender, it must be fully fried at that time, because pancakes need to be made first.

Remove the head, tail, internal organs and fins of the hairtail fish, cut into large pieces, and marinate with cooking wine for a while.

After frying, the rice cake cannot be soaked in water to soften it, as that will make it more difficult to fry and have a better taste.

Continue grilling for 5-10 minutes, turning the squid over to allow it to cool evenly.

Before deboning, removing the head and tail of the hairtail, cut it into large cubes or thin strips and marinate it with cooking wine, white pepper and salt.

That is very important. The clams must be cleaned and all the mud and sand must be spit out, otherwise it will affect the taste and hygiene.

Add the clams to the pot and remove them immediately before they open.

Pour water into the pot and bring to a boil, then add a few slices of ginger and some cooking wine.

Pour a proper amount of oil into the pan, add shredded onion and minced ginger and garlic and stir-fry until fragrant.

Lin Weida did it and Zhu Xinliang watched from the side.

Give the broken squid to Lin Wei directly. You are grilling the hairtail fish, so grill it together with the other one.

Instead of seasoning and stewing, add appropriate amount of light soy sauce, salt and sugar to the pot for seasoning.

Depending on the thickness and size of the hairtail, bake it for about 15 minutes, then turn it over and continue baking for about 5 minutes, until the surface of the hairtail is golden and crispy.

When Tian Guizhen was busy, Jiang Li was by her side helping to prepare the ingredients.

I mixed flour, corn starch, water, eggs, and appropriate amounts of salt, sugar, and sesame oil together and stirred until it became granular.

Squid is quite troublesome to handle. First, you have to rinse off the squid's ink, cut open its belly, and clean out its internal organs.

Before the bottom of the batter solidifies and turns slightly yellow, use a spatula to flip it over and continue frying until the other side is also golden and crispy.

Pour in an appropriate amount of batter and use a spatula or scraper to spread the batter, trying to make the thickness of the pancake even.

Next, prepare the side dishes, such as shredding or chopping the onion, cutting the leek into sections, and slicing or chopping the ginger and garlic for later use.

Put a lot of cooking oil in a frying pan, add the marinated squid and hairtail before it cools down, and stir-fry slowly until they change color.

Zhu Xinliang and He Anguo were the first to finish, because you only need to deal with one portion of the seafood, and the rest will be left to Jiang Li and the other eight.

The two people over there were making grilled hairtail, and Zhu Xinliang on the other side was making grilled squid.

Stir-fry slowly and evenly to allow the umami flavor of the clams to fully blend with the rice cakes.

As for the remaining two people, Tian Guizhen was preparing to make fried rice cake with clams.

Soak the rotten clams in salt water for a while to let them spit out the mud and sand, then wash them and set aside.

Take out the squid 10 minutes before grilling and brush it with a thin layer of salad oil and marinade.

Stir-fry slowly until cooked through, then you can no longer remove from the pan and serve.

Apply the marinade evenly under the squid and massage it heavily with your hands for a few moments to allow the squid to fully absorb the flavor of the marinade.

Generally speaking, barbecue powder is mainly used to increase flavor, while starch is used to make the surface of hairtail more crispy.

When the squid becomes golden and slightly charred on the surface, it is not bad.