After cleaning the scallop meat, add light soy sauce, oyster sauce and salt to a bowl, stir and marinate for about half an hour to remove the fishy smell.
Clean the shells thoroughly, then soak the glass noodles in hot water until softened. Cut the noodles with scissors and arrange them on the shells. This creates the most basic shape.
Heat oil in a wok, add minced garlic and stir-fry over high heat until fragrant. Then add salt, white pepper powder, light soy sauce, oyster sauce, and MSG, and continue to stir-fry over high heat until the garlic and seasonings are fully combined.
Place the marinated scallop meat on top of the glass noodles, then add minced garlic. The order is important; placing the garlic on top allows its aroma to permeate both the scallop meat and the glass noodles, resulting in a better flavor. Finally, top with a few sprigs of bell pepper for garnish. After steaming, remove the scallops and glass noodles and arrange them on a plate. Heat oil in a pan, then pour it over the garlic and glass noodle scallops. This will instantly release the aroma of the garlic.
Make a large batch of each dish, and store the excess in the storage space for later consumption.
They drifted on the sea, not worried about others smelling the scent and coming looking for them.
Sometimes Xu Lin would even catch sea urchins.
Make a small opening (about half the size of the shell) at the top of the sea urchin shell, remove the viscera, leaving the roe. Then drizzle with a mixture of lemon juice, soy sauce, and chili sauce. Gently shake the bowl before eating to allow the sauce to fully coat the sea urchin. You'll know how delicious it is once you try it.
Add 3-4 times the amount of water to the rice, bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes. During this time, remove the sea urchin roe and set aside. Add the sea urchin roe to the thickened porridge and stir gently to break it up. Cook over medium heat for 5 minutes. Finally, add chopped basil leaves, sweet vinegar ginger strips, white pepper powder, and salt to taste.
It's a pity I don't have WeChat, otherwise I would definitely take a picture of this scene and post it on my WeChat Moments to show off. But right now, I can only enjoy it alone.
After drifting at sea for five days, they would go into their space to sleep when they were tired, and come out to catch fish when they had energy. It is estimated that the two of them netted all the seafood in this area.
When the silhouette of the house appeared in the distance, Xu Lin vaguely remembered that the two of them were out sightseeing.
"Looking at a mountain makes one's journey seem endless," and despite the proximity to the shore, it still took Zhou Pin over an hour to reach it. The two first checked from the speedboat to see if anyone was around, then stowed the speedboat away and disembarked.
This dock is rather small. Zhou Pin checked and found that it usually handles turnover, mainly responsible for increasing the value of goods. It should be abandoned after the apocalypse.
The two men, carrying sickles, chatted as they chopped weeds, and it was already afternoon when they came out of the dock.
The two found a place to rest, and Xu Lin took out a rice ball and handed it to Zhou Pin. The two ate and discussed things at the same time.
"Let's go out for a walk in a bit and settle down around here," Xu Lin said.
Okay. Do you like it here?
"This place is quite good. It's deserted, faces the sea, is backed by mountains, and is rich in resources. It's a good place to attack or defend."
In the afternoon, the two came out of the small pier, determined their location, and looked around to see what was there.
After looking around, all they saw were weeds, and there were lush green mountains not far from the dock. The two agreed that no one had ever been here before, which strengthened their resolve to settle down here.
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