Then there is the fried tofu.

Roasted evenly by the charcoal fire, these tofu, which were originally flat, expanded.

After the skin is crispy, quickly pick it up with chopsticks, put it into a dry dish and dip it into a rare delicious dish.

Of course, you must wait patiently for it to cool down to a suitable temperature for the inlet.

Otherwise, burns are absolutely inevitable.

Charred on the outside and tender on the inside, with the fragrance of tofu, it is delicious with a dry dish.

Then there are the corn, sweet shrimp and other ingredients.

Sweet shrimps only need to be grilled until they are just cooked.ωωw..net

At this time, the sweet shrimp tastes most delicious.

Gently peel off the shrimp shells and bite off the tail.

The shrimp tails are juicy, juicy and fresh, making it an extremely delicious experience.

The corn is best roasted until the skin is slightly charred and the inside is ripe.

At this time, the roasted corn is at its most fragrant. It tastes charred on the outside, tender on the inside, and extremely fragrant and waxy.

However, grilled corn is not suitable for eating too much.

It's not that it's not delicious, it's just that it's a little too filling.

You must save more appetite to enjoy other delicacies.

Vermicelli scallops, oysters, clams, razor clams, Australian lobster.

These seafood are also the theme tonight.

Garlic or charcoal grilled, the taste is different, but equally wonderful.

It's just that without the visual enjoyment of flames, I always feel like something is missing.

This is also the unique charm of barbecue over the fire.

It can bring people fourfold enjoyment of vision, hearing, smell and taste.

Charcoal grilling and garlic paste have their own characteristics, and what you eat is the deliciousness of the seafood itself.

The garlic flavor will be slightly stronger, while the charcoal grilled flavor will be closer to the original flavor.

But one thing is that they are all very delicious.

Only then did everyone discover the specialness of this barbecue plate.

The raised sides help to discharge the smoke generated during the charcoal grilling process, so that the overall smoky flavor of the barbecue will not be too strong.

Appropriate smoke flavor can enhance the flavor of barbecue.

Too much will mask the flavor of the ingredients themselves.

Through this design, a just right level can be achieved.

Squeeze a little lemon juice to bring out the best flavor of the oysters.

Yamaguchi Ryuzo put his mouth next to the oyster, sucked hard, and the plump oyster meat was sucked into his mouth.

The oyster meat is plump and mellow, delicious, and has a fishy and salty flavor of the ocean, which is very delicious.

Especially the oysters prepared by Liu Minghui are all big and fresh.

As long as it is lightly charcoal grilled, the taste of the ingredients itself is wonderful.

One was not enough, so Yamaguchi Ryuzo picked up another order of vermicelli scallops.

But this time he chose to add garlic sauce and sprinkled a pinch of crushed millet and pepper for seasoning.

Without him, he saw Liu Minghui eating this way.

He firmly believed that if he followed Liu Minghui, he would never suffer any loss in food.

This garlic sauce is delicious and carefully prepared by Liu Minghui.

Finely chopped garlic, combined with some simple seasonings, is the key to delicious barbecue.

Spoon a spoonful of it on the grilled pork belly, wrap it with lettuce, and eat it in one bite, it's a rare treat.

The aroma of minced garlic and the aroma of barbecue complement each other perfectly.

The unique spicy flavor and grainy texture make the barbecue more delicious.

Paired with crispy lettuce that can relieve greasiness, it is the most classic way to eat barbecue.

Of course, just like leeks, not everyone can tolerate the delicious taste of garlic.

Especially raw garlic.

But when faced with cooked garlic, few people can resist its temptation.

The temperature of the charcoal fire is transmitted to the scallop shell and is quickly absorbed by the ingredients on it.

The snow-white scallop meat began to tremble due to the high temperature, and some delicious gravy oozed out.

The gravy just seeped out and was absorbed by the minced garlic and vermicelli before it could evaporate.

Let them form a harmonious and unified whole.

As the temperature rises, the garlic paste gradually begins to mature.

A pleasant aroma of cooked garlic gradually filled the air.

You can't help but want to eat this scallop vermicelli in one bite.

However, Yamaguchi Ryuzo still held back.

Because when he glanced at it, he found that Liu Minghui, who was grilling vermicelli scallops at the same time, was still waiting.

This shows that the scallops in front of you have not yet reached the most delicious level.

Finally, Liu Minghui moved. He picked up the vermicelli scallops with chopsticks and put them aside.

The newly grilled vermicelli scallops are a bit hot to the touch and need to cool down a bit before they are suitable for eating.

Snow-white scallop meat, white vermicelli, slightly yellowed minced garlic, and bright red minced millet and pepper.

It looks mouth-watering.

Yamaguchi Ryuzo finally couldn't hold it back and put it directly into his mouth.

He's not afraid of getting burned.

The fresh and sweet scallop meat and the soft and glutinous garlic paste with rich garlic flavor melt in your mouth in one bite.

The flavor is slightly different from charcoal grilled oysters, but equally delicious.

Especially the fans are the finishing touch.

The vermicelli absorbs the freshness of the scallops and the aroma of the minced garlic, and at the same time increases the taste of the entire dish.

Put it in your mouth with scallop meat and vermicelli. It is rich in garlic flavor, sweet and delicious.

This wonderful taste made Yamaguchi Ryuzo couldn't help but praise: "This is simply delicious."

Thinking of this, he picked up the soju and drank it.

He is not a guest today, but there is no hot wine service.

However, Yamaguchi Ryuzo didn't mind. Such delicious barbecue had long overpowered the ordinary soju.

If he had known this earlier, he should have brought some wine to his house.

It's just that this kind of dislikes Boss Liu, which puts him in a dilemma.

On the other side, Miwa Tanigawa carefully picked up half of the Australian lobster.

Using the shrimp shell as the pot, the lobster meat is fully grilled, crystal clear and looks very attractive.

You don’t need minced garlic for lobster meat.

Liu Minghui specially prepared the appropriate sauce.

Just gently remove the shrimp meat, dip it in it, and enjoy the delicious lobster meat.

The Australian lobster is grilled to perfection at this time.

It's mature, but not overdone.

The delicious gravy is still sealed in the shrimp meat. One bite is the ultimate enjoyment.

Coupled with this bold way of eating half an Australian lobster at one time, it can give people great satisfaction.

The flavor of the sauce is not strong, it is mainly to activate the deliciousness of the shrimp itself.

After one bite, Miwa Tanigawa's eyes lit up with the unique and delicious taste.

The movements seemed to be pressing the accelerator button, becoming very fast.

Not long after, half of the Australian lobster entered her stomach.

Delicious.

Still want it.

However, there are other delicacies, so you can’t ignore them.

Thinking of this, Tanigawa Miwa set her sights on squid.

The fresh squid has been marinated to remove almost all the odor.

Cut into suitable small pieces and skewer them with a large bamboo skewer. It looks very tempting.

With just a little grilling, you can enjoy the ultimate Q-bomb experience.

But, how to cook this squid?
Chapter completed!