As the sun grew brighter, Li Yao, who was flying over the sea, felt that it was almost noon and thought about going back for lunch. Anyway, she had plenty of time and wasn't in a hurry.
With several consecutive teleportations, Li Yao returned to the "Ark" in the blink of an eye.
It was indeed much cooler inside.
6834 was lying on the tailboard on the balcony, teasing the little fish in the sea with its chubby paws.
Seeing this, Li Yao greeted it and went back to her room to change her clothes.
Because of her ice-type superpower, Li Yao's body wasn't actually hot, but the combination of the island, the blazing sun, and the hot sea breeze always made her feel mentally stuffy. After all, she was from the north in her previous life, and the dry heat of the north was different from the stuffy heat of the seaside.
Li Yao quickly took a warm shower, changed into a short-sleeved shirt and baggy shorts, and tied all her hair into a bun on top of her head. She felt much refreshed.
The weather right now is neither too hot nor too cold. It's a bit hot at midday, but very cool in the mornings and evenings. However, it's also a bit stuffy, like being in a steamer.
Li Yao thought for a moment and decided that she could grill or steam the mutated seafood she had collected today for dinner, and just have a simple lunch.
After much deliberation, I chose cold noodles. Not the kind from Northeast China with pickled vegetables, but the kind from Northwest China with garlic sauce, white vinegar, chili oil, peanuts, cucumber strips, some gluten, and a fried egg.
The noodles must be the thin kind of ramen noodles, cooked, mixed with oil, and then cooled. They have a chewy texture. They are mixed with various seasonings to make a cold noodle dish. There shouldn't be too much sauce, otherwise it will become soup noodles. The sauce should be just enough to mix the noodles well, leaving a little bit at the bottom of the bowl.
Li Yao took out two large bowls of cold noodles, and some spicy braised dishes, including braised lotus root slices, braised bean curd sheets, braised potatoes, braised bean sprouts, as well as braised dried tofu, braised tiger skin chicken feet, braised eggs, braised chicken wings, duck wings, and duck necks, with a little bit of chili oil.
Eating noodles with some spicy braised dishes is also very delicious.
Another glass of chilled mutated apple juice, sweet and sour, refreshing and thirst-quenching.
After drinking a glass of chilled juice, even the sea breeze blowing in my face seemed to cool me down considerably.
After a satisfying meal, I ordered a plate of chilled mutated grapes, mutated mangosteens, mutated milk fruits, and mutated lychees. I sprawled on the sofa, controlling the fruits to automatically peel and cut into pieces, then pop them into my mouth one by one.
This life, this enjoyment, can be summed up in one word: awesome!
After lunch, Li Yao went back to her bedroom for a nap and woke up naturally around 4 p.m.
After waking up, I stared blankly at the azure sea for a while, then started searching for recipes, planning to cook some mutated seafood for dinner.
First is the mutated grouper; steamed grouper is the best way to eat it.
Steamed grouper is a traditional Cantonese dish. Grouper has white flesh, comparable to the freshwater delicacy, mandarin fish. Steaming is the best way to retain the grouper's nutrients.
Grouper is highly nutritious, rich in protein, vitamin A, vitamin D, calcium, phosphorus, potassium and other nutrients. It is a high-quality edible fish that is low in fat and high in protein, and is regarded as one of the four famous fish in Hong Kong and Macao.
This mutated grouper has even more tender and succulent flesh.
Li Yao took out a mutated grouper and stunned it. She pried open its skull and found a peanut-sized crystal core at the back of its head, rinsed it clean, and put it into her spatial storage.
First, prepare shredded scallions, ginger, and garlic grown in the [Spiritual Spring Space], along with 5 grams of refined salt, 0.5 grams of sesame oil, 60 grams of soy sauce, and 50 grams of peanut oil.
Place the grouper on a cutting board and stun it. Briefly scald it in 70°C hot water, remove it, rinse it with cold water, and then remove the scales.
Make an incision at the anus, cut off the gill roots, insert bamboo chopsticks from the mouth to the gills into the belly, remove the gills and internal organs together, wash it clean, and rub the fish body evenly with salt.
Next, take a long plate, place two chopsticks horizontally on it, put the fish on it, sprinkle with shredded ginger, drizzle 10 grams of peanut oil over the fish, and put it in a steamer.
Place the remaining oil and soy sauce in a bowl and put it in a steamer. Steam over high heat for about 8 minutes until just cooked. Remove from the steamer, sprinkle with shredded scallions, and drizzle with cooked oil and soy sauce.
Li Yao immediately stored the freshly steamed grouper into the [Infinite Space], so that when she ate it again that evening, it would taste just like it did when it was fresh out of the pot.
After steaming the grouper, Li Yao looked at her big win for the day: the Splendid Dragon.
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