Start in Another World With All Cooking Skills

The superior quality bristle pork brought from Eaton is cut into small pieces for later use after thawing.

Heat oil in the pan and fry the pork under the bristle.

Stir the fresh aroma of pork directly into the oil.

At this time, add green onion and **** until fragrant, then add soy sauce, fry the aroma in the pot, and finally add some cooking wine to remove the smell.

After the meat and ingredients in the pot are released, you can add water.

Then, add various ingredients.

There is actually no fixed formula for the ingredients of Hu spicy soup. As far as Dorn drank on the Datianchao Food Travel Road, he has everything to add.

However, although it is a flowing ingredient, there is a fixed three-piece set of iron —

Gluten, peanuts, kelp.

These three ingredients are the soul of Hu spicy soup.

Soak raw peanuts in water and pour into the pot.

The same soaked shiitake mushrooms and fungus, cut into shreds, add to the pot.

These ingredients are originally dry goods, and they are easy to store in the story world, so Donne has a lot of them.

Then, the kelp obtained when passing through the port on the sea road is also shredded and added to the pot. Sacrifice as miaobifang.com

Some fresh, non-aggressive small parasitic mushrooms, sliced ​​and added.

Finally, grab a handful of sweet potato flour and add some carbs as a staple food to the spicy soup.

When Dorn was at Eaton, he had tinkered with a lot of special celestial ingredients, which greatly enriched the abundance of dishes at the Wishing Restaurant.

In terms of noodles, for example, the silver noodles before and the sweet potato flour nowadays, they are all satisfying products made by him.

Anyway, the raw materials for these things are not difficult to obtain around Eaton.

After adding the ingredients, season the Hu spicy soup.

Sprinkle some white pepper first.

Duoen deliberately sprinkled a little more of this pepper, and the finished soup would be a little bit spicy, and sweat more when drinking it, which is good for the dragon mother to sober up.

Sprinkle some dried chili noodles that have been roasted in advance.

Finally, add a small amount of five-spice powder and two spoons of salt.

Seasoning is complete.

The temperature in the pot continued to rise, and the soup was boiled so that it bubbled, exuding a hot fragrance.

The freshness of mushrooms and the freshness of seaweed are matched by the heat in the pot, and the freshness is doubled!

At this time, the ribs can be lowered.

The yellowish and translucent gluten mass is very elastic after being stretched out, and it is pulled into a large and slippery piece and slipped into the pot.

After being exposed to boiling water, the gluten slices will quickly shrink into small clumps after being heated, which looks like a crystal clear rubber belly.

Pour the starch water left from the previous washing of gluten into the pot to thicken it.

Due to the addition of starch, the spicy soup in the pot will gradually thicken.

Cook until the hot and spicy soup becomes viscous and the gluten **** in it are shiny and floating, and then come out of the pot.

Sprinkle a handful of coriander and drizzle with a few drops of sesame oil.

A pot of hot and spicy Hu spicy soup, done!

Since I was eating breakfast, drinking Hu spicy soup might be a bit unpleasant.

People in the Tian Dynasty and Yudi drink hot and spicy soup, which is usually served with oily and fragrant beef fried dumplings. Or simply come to a bowl of tofu nao, half of the spicy soup and half of the tofu nao, to make a "double mix".

Therefore, in the process of just cooking, Dorn also activated the [arms and feet] skill.

With the added tentacles, another pan was synchronized to fry out some golden and crispy fried dough sticks, which served as a supporting staple for this morning.

A good day starts with breakfast!

…

Dorn carried the hot spicy soup, and the little fried dough sticks that had just come out of the oil pot and went on the second floor of the castle.

After entering the room where Alice was, the big treasure chest inlaid with gold opened slowly.

The smell of food is the best and gentlest wake-up alarm clock, not one of them.

On the pile of gold coins, the Black Dragon Lady sat up first, pulled the soft blanket on her body, and then looked at Dorn: "You are sleeping so tired...Did you make food?"

Bai Longniang also got up immediately, rubbed her sleepy eyes, and shook her head: "Um... Don, my head hurts so much..."

"Who told you to drink so much last night, half a barrel of draft beer, your upper limit is this, don't drink it in the future." Donne shook his head helplessly, and then put the breakfast in his hand on the table in the room. :

"Hu spicy soup, and fried dough sticks, eat some while it's hot?"

"I don't have an appetite..." Heilongniang was about to shake her head, but her small nose flapped twice unconsciously, her head held high, and she took two deep breaths.

In the air, the hot scent of Hu spicy soup is very appetizing.

Even Alice, who had a hangover, was a little bit weak.

"Well, if you insist. Actually, I'm honoring you. It's not impossible to have a bite or two." Heilongniang changed her words.

And White Alice's actions were even more frank.

I saw Bai Longniang still staying half-asleep and half-awake, and the golden and beautiful dragon eyes squinted slightly in confusion.

She knelt on the pile of gold coins, with her hands on the inside of her thighs, her head held high, the tip of her nose turned up, her small mouth slightly opened, and she uttered vaguely: 汜减BX*wX*汜

"Dorn, ah—"

Dorn also had nothing to do with Longniang. He brought a bowl of hot and spicy soup, took the spoon and walked to the open gold treasure chest.

He took up a small spoonful of soup and handed it to Bai Alice's mouth.

Bai Longniang's eyes were still blurred, but her nose flapped, she smelt the spoon that Don had handed him accurately, and swallowed the soft, shiny, thick and hot soup.

The most prominent flavor of the hot and spicy soup after the entrance is the aroma of pepper in it, with a spicy flavor in the aftertaste.

The soup is thick, sticky and smooth, and the taste brought by the various ingredients in it is very rich.

Kelp shreds are fresh and soft when eaten, while fungus shreds are crunchy when chewed.

The mushroom slices are extremely smooth and tender.

And the shiny, shiny gluten **** with crystal clear texture, soft and waxy, with a bit of chewy teeth, and the flavor is very strong.

In addition, the peanuts are the finishing touch.

Soaked raw peanuts, UU reading www.uukanshu. Com is boiled at a high temperature in the pot, and it is soaked in the flavor of spicy soup. At the same time, it is very crispy and full of fragrant chewing.

After a sip of the soup, the spicy taste, all the way from the mouth to the abdominal cavity, it is appetizing and warming the stomach.

Anyway, it is one step to the stomach.

This invigorating hot taste has alleviated Dragon Niang's hangover reaction a little bit.

"Delicious! Even more, ah—"

After taking a sip of the thick hot soup, Alice White nodded her head in satisfaction, and the crystal-curved white dragon horns on her forehead also shook.

Her hands were still inserted inside her thighs, she didn't mean to take the bowl by herself.

The black Alice on the side showed a satisfied expression because of the shared senses of the two bodies and the warm taste of the spicy hot soup.

So Dorn took another spoon to feed the White Dragon Niang, and he even fed the Black Dragon Niang on the side.

Black Alice put on a vaguely disgusting expression on her face, saying that she doesn't need Donne to be nosy, and she will move so much.

But facing the spoon that Dorn handed to her mouth, which was full of soup, her body would still be honestly leaning forward, opening her mouth to hold it, and finally swallowing it happily.

Probably after feeding two dragon girls a half bowl of soup.

Dorn returned to the table again, and divided the steaming dough sticks that had just been fried into small sections and added them directly to the spicy soup. Mi He Mi

The fritters fresh out of the pan are crispy to the point of scumming, and they will still run slightly oily when chewed. When you break it apart, you will find that the pores of the flour are also very well-balanced and beautiful.

After being added to the soup, the fried dough sticks will slowly soak the hot and spicy soup, and the taste will become soft and waxy.

That taste is truly amazing!

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