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

Jiang Li and his friends closed the stall at around 10 o'clock, mainly because all the ingredients they prepared were sold out.

They also didn't expect that these seafood would be so popular.

It was a good idea to close the stall early as they were planning to go fishing the next morning.

In fact, this plan was made suddenly. Zhu Xinliang saw a video of sea-hunting on the Internet and found it very interesting, so he suggested that they go sea-hunting when they have time.

So everyone decided that it would be better to go today than to wait for another day, so they just decided to set out tomorrow to go fishing.

If you go to the beach early in the morning, take a break at noon, and then set up your stall later in the afternoon.

Anyway, there are 5 of them, and there is strength in numbers, so there is no need to worry about not being able to handle the work.

For some ingredients that can be prepared in advance, they will prepare them tonight, and for those that cannot be prepared in advance, they will still have time to prepare them tomorrow.

The first ray of sunlight in the morning quietly peeked into the room, and through the gaps in the curtains, gently awakened the sleeping people.

Jiang Li turned over gently, feeling the tranquility and freshness outside the window, and an inexplicable excitement surged in her heart. This was her first time to go to the beach.

Prepare a seasoning sauce by mixing balsamic vinegar, light soy sauce, sesame oil and sugar in proportion, and add minced ginger or garlic to enhance the flavor.

He Anguo had sharp eyes and pointed at a nearby reef and shouted.

The bicycle is simple but impractical, which just fits our mood at that moment - tense and free.

So Jiang Li, we only need to bring the seafood we catch to the kitchen, and we can directly use the ingredients provided by the hotel, and the variety is also very complete.

The production team of "The Master Chef Competition" had already informed the hotel, and confirmed that if any contestants who did not participate in the competition wanted to cook for themselves, they would be kindly requested to borrow the hotel's kitchen.

There were only a few types of seafood, and they were all caught by us, which gave us a great sense of accomplishment.

After all, who would want to grow up without a little girl outside the house?

Zhu Xinliang's voice came from outside the door. Jiang Li replied, then immediately got up and prepared for the spontaneous trip to the sea.

"That's a bad little mussel!"

Next, prepare the side ingredients, slice or shred the ginger, and cut the green onion into sections or mince them for later use.

There are no plump clams, fresh razor clams, or even a few crabs waving their claws...

At the same time, when steaming crabs, you must use hot water in the pot, because hot water will not allow the crabs to gradually cool down, so as to avoid the sudden low temperature causing the crab meat to shrink and the fishy smell to be unable to be released.

"Everyone, get up quickly! Let's go to the beach!"

Back at the hotel, Xiao Jia couldn't wait to finish preparing lunch.

Zhu Xinliang found new treasures under the beach on the other side. You squatted down and started picking them carelessly.

Jiang Li and Lin Jiaying have been looking forward to today's sea-hunting since last night. They even looked up a lot of strategies online. They are sure to gain a lot today.

"Uncle He, he's so awesome!"

Others followed suit, sharing the beautiful scenery with their loved ones and enjoying the sea view together.

"Wow, the scenery outside is so beautiful!"

Cover the pot and steam over low heat.

She opened her eyes and looked at Lin Jiaying, who was also rubbing his eyes and waking up on the bed opposite. The two smiled at each other and no further words were needed.

There were several bicycles lined up in a mess in the hotel, but they were not our means of transportation today.

In the near distance is the sparkling sea surface, in the far distance are all kinds of shells and conchs scattered around, and you can often see a few big crabs crawling by.

The sea breeze was slightly cool but also refreshing, blowing away the morning sleepiness.

As Fan Yanjia spoke, she put the cleaned scallops on a plate, topped them with softened vermicelli, and then poured homemade garlic sauce on them. It looked mouth-watering.

Those mussels are tightly attached to the reef, and it takes a little patience and skill to get them out. In a short while, your basket is filled with a lot of harvest.

Everyone immediately gathered around and approached cautiously, fearing to disturb the "king of the sea".

Sprinkle some ginger slices or scallion segments under the crab to increase the aroma and remove the fishy smell.

"Brother Zhu, he really hates eating that dish!"

We rode along the seaside avenue, with lush trees on both sides and seagulls flying by frequently. The sound of waves hitting the shore was in our ears, as if it was the most melodious music of nature.

Tian Guizhen couldn't help but exclaimed, "You sped up and recorded that unforgettable moment with your mobile phone."

You even wear gloves when cleaning because you are afraid of being pinched by crabs.

"Look, there's not a single little crab here!"

Those bicycles were prepared by the hotel because there are not many guests who often ride around the sea.

Jiang Li and I also served as a very qualified atmosphere group, with the emotional value maximized.

Fan Yanjia and Zhu Xinliang are responsible for cutting vegetables and preparing seasonings in preparation for the subsequent cooking.

As time went by and the sun rose lower, our baskets were filled with all kinds of seafood, and everyone had a great harvest.

There will definitely be no additional expenses, the program team will bear it.

Jiang Li and Tian Guizhen have a special liking for these colorful conchs. While looking for conchs with strange shapes and colors, they discussed the stories behind those conchs.

Lam Ka Ying couldn't help but teasingly said, whenever mentioning scallops, Ho An Guo would always mention steamed scallops with vermicelli and garlic sauce, which was enough to show my love for that dish.

"That dish you want to make is steamed scallops with vermicelli and garlic sauce!"

Xiao Jia couldn't wait to take off his shoes, rolled up his trouser legs, and stepped into the unknown sea.

Then you can't stop steaming the crabs. Add enough water in the steamer and then boil it over low heat.

The steaming time depends on the size of the crab. The crabs we caught that time were all medium-sized, so they only needed to be steamed for 15-20 minutes.

After some maneuvering, Lin Jiaying successfully caught the crab with his clumsy skills, which caused cheers.

Jiang Li puts the cleaned crabs into the steamer, making sure to place the crabs belly down to prevent the crab roe from flowing out.

"You can make steamed crabs. It's best to keep the original flavor."

He Anguo volunteered to take on the role of chef.

Jiang Li suggested that you put the crabs in clean water and use a brush to carefully scrub the crab's shell, abdomen, crab claws and other parts to make sure they are clean.

Finally, we arrived at the beach and a vast sandy beach came into view.

After the clothes were arranged, the seven of them each chose a car, adjusted the seats to a low level, and started their journey to the beach.

Fan Yan and Tian Guizhen are responsible for cleaning the seafood. You clean each piece of seafood carefully to ensure that there is no sand left.

Often, a few large crabs would poke their heads out from the cracks in the rocks on the roadside, look at the group of new guests with curiosity, and then quickly retreat, leaving behind a trail of large footprints.