For lunch, Li Yao ultimately chose:
Siamese Lobster: Boston lobster with Thai spices, the slightly spicy and sweet meat is very flavorful.
Coconut Flower Whelk: The whelk is cooked inside a fresh coconut, allowing the coconut aroma to permeate the whelk meat, giving it a subtle coconut fragrance. The whelk meat is firm, cooked at the perfect temperature, and has a sweet taste, making it especially delicious.
Flaming Pineapple Seafood Fried Rice: Featuring sweet and sour pineapple chunks paired with fresh shrimp, squid, and Northeast rice, topped with a dazzling flame effect, this dish is both delicious and visually stunning.
Spicy Stir-fried Giant Mango Snails: These extra-large mango snails are incredibly delicious and appetizing with their intense spiciness. The snail meat is fresh and juicy, bursting with flavor with every bite.
Finger-licking salt and pepper mantis shrimp: crispy on the outside and tender on the inside, even the accompanying onions and red peppers have absorbed the aroma of the mantis shrimp, making them extremely flavorful and so delicious you can't stop eating them.
There's also seafood with a dipping sauce, a large sashimi platter, and spicy crab.
For drinks, Li Yao chose iced apple black tea and iced lemon calamansi, both of which were delicious.
The desserts are: matcha ice cream, mango ice cream, and strawberry mousse.
Li Yao thoroughly enjoyed her meal. The island was absolutely safe under her control and the system's surveillance. Moreover, they weren't in a rush, prioritizing their own comfort every minute. Therefore, they could calmly appreciate the scenery and savor the delicious food at the five-star restaurant, which was especially wonderful.
This was the life Li Yao had always dreamed of, and now it has finally come true.
After lunch and afternoon tea.
Organize what needs to be tidied up here, and put what needs to be put into space.
Li Yao then led Dazhuang and 6834 back to the "Ark".
After a satisfying meal, it's time to take a good afternoon nap.
Around 4 p.m., the sea breeze was a little cool. Li Yao, wearing a wetsuit, was flying across the sea alone on a surfboard.
She went to the deeper water area, and this time she didn't bother with careful selection.
Any large crabs exhibiting supernatural energy fluctuations were controlled by her to fly out of the sea and be stored in her spatial storage.
In the blink of an eye, Li Yao had collected 78 mutated crabs and gained 156 skill points.
Li Yao then flew slowly, collecting mutated seafood along the way.
Besides crabs, there were also sea urchins, starfish, sea cucumbers, conch, shellfish, octopus, squid, lobsters, mantis shrimp, grouper, rockfish, and tuna. Li Yao put all the fish with supernatural energy fluctuations into her space so she could eat them slowly.
In just over an hour, Li Yao had harvested about 4,000 kilograms of seafood, but the actual number was only a few hundred pieces. However, since the mutated seafood was quite large, Li Yao felt that this was enough for the time being.
Teleporting back to the "Ark," Li Yao took a warm shower, changed her clothes, and washed away the salty smell of the sea.
Let's start preparing tonight's dinner.
Tonight, Li Yao plans to eat a mutated level 3 giant crab.
After taking out the crab, which was as big as a washbasin, Li Yao compared it with the characteristics in the encyclopedia for a long time, and finally determined that it was a level 3 mutated flower crab.
Flower crabs are a representative of sea crabs, named for their vibrant colors.
The mutated flower crab's entire shell is the size of a washbasin, and its legs can stretch out to half a meter in length.
Li Yao first took out the mutated flower crab, and then used her mental power to condense a knife to remove the flower crab's crystal core.
Then scrub the flower crabs clean with a brush.
The flower crab was quite large, and after thinking for a long time, Li Yao could only chop it into pieces.
Half is used for stir-frying, and the other half is used for steaming.
The crab legs were also removed and chopped into pieces.
First, stir-fried flower crabs.
Cut the garlic, green and red peppers into sections.
Next, coat the flower crabs with flour, put them in a pot and fry until golden brown, then remove them (about 3 minutes).
Heat oil in a wok, sauté the chopped chili peppers, green bell peppers, and garlic until fragrant, then add the fried flower crab.
Stir-fry over high heat, adding a little cooking wine, light soy sauce, salt, oyster sauce, and some water. Finally, stir-fry until the sauce thickens and remove from heat.
Li Yao quickly tasted it, found the saltiness to be acceptable, and then stored it in the [Infinite Space].
Then came the steamed flower crabs. Li Yao specially took out a large steamer.
Place the flower crabs in a steaming dish, along with scallion segments and ginger slices.
Next, place the steaming plate containing the flower crabs into a steamer with boiling water and add cooking wine.
Steam over high heat for thirty minutes, or until cooked through. Li Yao then stored the steamer and its basket in her spatial storage.
There was still some crab meat left, so Li Yao made a pot of crab porridge.
Soak the rice for at least an hour. Chop the scallions, ginger, and celery. Clean the crab and chop it into pieces. Prepare the milk.
Then add the crab shells and rice to the pot and bring to a boil to cook.
Add chicken bouillon cubes and shredded ginger to the center, then add a spoonful of oil and mix well.
Stir gently with a spoon to prevent sticking to the bottom, and cook until the rice grains bloom.
Add milk to thicken and enhance the flavor, then add the crab, and season with salt and pepper.
Finally, turn off the heat, add chopped green onions and celery, stir well, and serve.
Li Yao also put the flower crab porridge into her spatial storage first.
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