She Only Cares About Cultivation
Chapter 190: 【189】Tasty and Pretty Fisherman 40 (First Update)

Chapter 190: 【189】Tasty and Pretty Fisherman 40 (First Update)

After killing the cuttlefish, he removed its ink sac and squeezed the ink into a bowl for later use. When separating the internal organs from the body, he encountered something called a "sea pen," which resembled a chewed mango seed but could float lightly in water and was also used in traditional medicine—a truly valuable item.

Separating the cuttlefish was not easy, and she didn’t want the internal organs, so she removed them entirely.

After mixing the cuttlefish ink with the dough and adding just a pinch of salt, it made the dough stronger. Once it was kneaded, she let it rest to rise before preparing the sauce for the noodles.

Since she was making cuttlefish noodles, she did not want to waste the slaughtered cuttlefish, so she paired it with onions and stir-fried it with scallion, ginger, garlic, and chili.

Once the dough had risen, she rolled it into noodles. After the noodles were cooked and placed on a plate, she added the stir-fried vegetables and mixed them slightly, and they were ready to eat.

Although the color resembled a bit of a dark culinary experiment, the taste was deliciously exquisite. She cherished the process of each food coming out of the pan, as she couldn’t guarantee whether she would still be able to enjoy such fresh seafood ingredients in the future.

Initially, she couldn’t manage the portions cooking for one, but after about a week, she managed to ensure she finished everything she cooked.

After her meals, she enjoyed walking along the beach, where she found many beautiful seashells and sea snails of impressive sizes; some were colorful, others white, and by holding them to her ear, she could almost hear the ocean. In future generations, these would be made into various ornaments to sell, but large sea snails like she found, big as a palm and even some as large as a forearm, were very rare. As a result, her room was filled with heaps of these sea snails and seashells; she even made three wind chimes from them.

"These could actually be sold," Liang Tian kindly reminded her.

"Let’s not sell them for now. Who knows, maybe one day I could upgrade to having personal space, and I’d like to keep them as a memento. Everything I’ve kept is quite rare and beautiful," she responded.

Sometimes, when diving or retrieving fishing nets, she would even find Pearl Mother of Pearls capable of producing pearls, a type of shell different from the medicinal type, despite sharing the same name. A shell typically takes one to two years to produce a round and lustrous pearl, and sea pearls are rarer than freshwater pearls, hence the higher price.

She had lived by the sea for so long, and the times she found such shells could be counted on one hand.

That day, she picked up four crabs on the beach and cleaned them thoroughly at home. After tying them with straw, she poured a bag of salt into the pan to dry roast it. After roasting the salt, she added various spices for the food and continued to fry until they were aromatic. She then took out most of the salt, neatly arranged the four crabs on the salt, covered them with the remaining salt, and then covered with a lid to simmer for about ten minutes on low heat; the fire underneath continued without interruption.

Fifteen minutes later, she pulled the crabs out, brushed off the salt, and then they were ready to be enjoyed deliciously. This was the method for salt-baked crabs.

The salt-baked crabs were not as salty as she had imagined, and they tasted aromatic. Not only did they taste better than steamed crabs, but their texture was also fuller. This method was also suitable for making salt-baked shrimp, salt-baked snails, etc., and was incredibly tasty.

Of course, as a woman, it’s better to eat less crab, but sometimes she couldn’t resist indulging a bit more.