[BL] The Film King Cooks Live Everyday [Interstellar]

Chapter 118: We Haven't Eaten Our Fill

Chapter 118: We Haven’t Eaten Our Fill

Hearing the words, Ruan Tang couldn't help but feel a little speechless. In fact, he didn't intend to serve another after eating one dish at all, but wanted to serve another set at once, but there was only one intelligent robot, and the portions of the dishes were also very large, so when the intelligent robot served dishes, it could only serve them one by one. . Originally, judging from the normal eating speed, it should be eaten while serving, which is still counted as a set, but the Lute people's speed is too fast, just like a starving ghost. This created the illusion of having another dish after eating one.

　
"It's very easy to get all the dishes ready, just eat slowly." Ruan Tang said calmly.

　
"Ah? What do you mean?" Gilbert didn't understand.

　
"The instruction given to the intelligent robot was to serve all the dishes together, but you all ate too fast." He Yunchen made up the knife coldly.

　
"Hahaha...then just pretend I didn't say it, eat the vegetables..." Gilbert laughed awkwardly, and stretched out his chopsticks towards the braised pork just served by the intelligent robot.

　
The braised pork is under the charge of Chen Yuanwu, who chooses a long strip of fat and thin pork ribs from the wild boar, cuts it into small pieces with a kitchen knife, puts it in a pot and simmers it with thick oil and red sauce on low heat for a whole afternoon. The meat is red and very attractive. The fat in the fat meat has been completely cooked, and it looks a bit translucent. When you poke it with chopsticks, there will be a soft and vibrating feeling. After putting it in the mouth, it does not feel greasy at all. The surface of the meat skin is soft and smooth, the fat meat is soft and melts in the mouth, and the lean meat is crispy and tender, and it is effortless to eat.

　
Gilbert took a piece of meat and put it in his mouth. He felt that the salty sauce seeped through the pork, and the more he chewed, the more delicious he was. He couldn't help but stretch out his chopsticks to take another piece.

　
[Who moved my chicken leg: Aww, this meat is delicious! Is it particularly fragrant because it is wild boar?]

　
[It's called Feng Ming: I didn't even see what spices Chen Yuanwu put, why are they so delicious?]

　
[Wait until the fireworks are cool: it seems to have a burnt smell, it's so delicious!]

　
[Cold-blooded Youyue: Oh my god, I just closed my eyes and enjoyed it for a while, when I open my eyes why is the plate more than half empty?]

　
Facing the Rute people who eat so much, the ten guests can only speed up their actions. When the dishes are on the table, they should put the dishes in their own bowls as soon as possible, otherwise they probably won't even taste the meat. One of the reasons why the speed of the dish was so fast, those who didn't know thought it was not a picnic banquet, but a bunch of refugees scrambling for food.

　
The next dish is deep-fried shrimp. Zha Panpan is responsible for the cooking, but the method is provided by Ruan Tang, because this method of fried shrimp belongs to his hometown. The orange-red prawns are neatly placed on the In the big plate, there is a sweet smell after deep frying.

　
The prawns were caught from the creek near Ruan Tang's camp. I don't know if these prawns are wild. The meat is very tender. Remove the heads and threads of the prawns and fry them repeatedly in hot oil until fragrant. Especially under the guidance of Ruan Tang, a large amount of sugar was added for seasoning. In fact, Zha Panpan was skeptical about this method at first, but after cooking with Ruan Tang according to their own methods, they found that The quality of the finished product is surprisingly different.