Start in Another World With All Cooking Skills

Lao Huo Liang Soup is a very distinctive dish in Cantonese cuisine. It is used to collectively refer to slow-cooked, nutritious soups.

Therefore, there are many kinds of authentic Guangfu Laohuo soup, and various soup ingredients and cooking methods can be used to cook soups with different tastes and different effects.

Among them, pigeons, because of the saying [one pigeon wins nine chickens], are considered to be good ingredients for nourishing and nourishing, and they have become frequent visitors in the old fire soup that pays attention to health preservation.

When Don was planning to open a Cantonese restaurant in Eaton Town, Lao Huo Tang cooked many kinds of soup, and taught Amy, Aisha and others a lot of kinds.

It's just that there is no pigeon soup among them.

The reason is simple, there is no edible meat pigeon found around Eaton.

So, this time I came to the Tauren Labyrinth and found a monster pigeon with excellent meat quality and suitable for cooking.

If you can bring this kind of light-feathered pigeon back to Eaton, and breed it on a large scale like the tauren, then the richness of the dishes in your Cantonese restaurant will be raised to another level!

"If Laohuo soup is cooked well, the taste is very fragrant and sweet, but the main thing is to drink the most authentic taste of the ingredients. At this time, it should be paired with a rice with complex flavors, and it will be perfect."

Don was talking to himself while preparing the dishes.

And if you want to say that the most authentic and suitable rice to be used with Cantonese-style Laohuo soup, of course it has to be claypot rice.

Take another bare-feathered pigeon that has been slaughtered and cleaned.

Chop the pigeon meat into pieces.

Then take out a clay pot from the story world, and take out the best bristle boar sausage and bristle boar bacon.

Next is a set of claypot rice cooking process that Donne has tried many times before——

Pigeon meat and sausage bacon are spread on the half-cooked rice, and the heat is fierce.

The plump bacon soaks the rice with fat, and the rice is steamed with fragrant hot air. Before it comes out of the pan, pour a spoonful of sauce made of soy sauce, green onion, ginger and garlic.

A pot of cured pigeon claypot rice with complex ingredients and diverse tastes is officially completed!

Tonight's dinner will be eaten by fifty elite tauren fighters, some elder elites in the ethnic group, so the supply of ingredients is very large.

Even if it is used to cook old fire soup and cook preserved pigeon claypot rice, even if it is made in large quantities, it is far from enough to consume all the light-feathered pigeons provided by the tauren.

So, Don started waving his tentacles to get busy again: "Let's make fried pigeon meat again, and eat enough pigeon today!"

The slaughtered pigeons are washed, drained, and marinated with seasoning.

After the pigeon meat is fully flavored, blanch it in a pot, and then fill the pigeon's broken abdominal cavity with some salt.

The pigeons are then blown up and air-dried.

This is where Alice's newly developed "dryer" ability is used under Don's guidance.

By the time the bunch of pigeons were sent back to reality from the story world by the dragon lady, the skin of the pigeons had been dried quickly, and at the same time, it had a good effect of keeping fresh and locking water.

"It's very well done, Alice. The wind force and temperature are well controlled, and the tenderness and moisture of the pigeon meat are locked. I can feel that the bunch of pigeons that you dried in the air, after being fried It will taste fresh and juicy!"

Even when Don got the pigeon meat back from Long Niang, he couldn't help but praise it.

Take the oil pan and control the oil temperature in the pan to a high temperature of about 170 degrees.

At this time, turn [Ruyi] into a large colander to hold pigeons.

In addition, take a large spoon, scoop out the hot oil in the pan, and pour it on the surface of the pigeon one by one.

Hot oil drips off the pigeon meat and drips back into the pot through the hole in the colander.

During this process, the rich taste of oil and the pure sweetness of pigeon meat collide and blend violently.

After the pigeon is evenly heated by the method of pouring oil, it is completely lowered into the oil pan, fried until the outer skin turns golden yellow, and it is out of the pan!

A dish of raw fried pigeon meat is complete.

In addition to pigeon meat, Don also got some pigeon eggs and cooked them tonight.

Pigeon eggs are small, but they are concentrated essence.

After the boiling water is cooked, peel off the eggshell.

The small pigeon eggs have a transparent texture, crystal clear like diamonds, and the taste is also very springy.

At this time, just boil some soft and glutinous red bean paste, mix it in a hot pot, and it will be a sweet soup that is very popular in Cantonese cuisine-pigeon egg syrup.

Except for cooking light-feathered pigeons and pigeon eggs.

Those monster ducks, as well as snapping turtle frozen meat Dawn, did not let go either.

Duck meat is added to the remaining bucket of draft beer to make beer duck, and the extra is made into peppery sauce duck and salted duck.

Snapping turtle meat continues to be made into braised snapping turtle, or stewed snapping turtle soup.

...

Under Don's busy work and operation, a large number of ingredients were cooked one after another tonight.

The tauren who gathered in this small habitat where the chief and others lived gathered around Dorne's temporary kitchen one by one, admiring Dorne's cooking skills while smelling the aroma and waiting eagerly. eat together.

Heifer Benisha was among the waiting tauren.

Before, she had heard from some people in the ethnic group that this foreign Mr. Dorn, apart from the strange and powerful fighting, his cooking skills were also superb and beyond the ordinary.

According to the description of the tauren who was lucky enough to eat the dishes, the dishes were so delicious that a hundred Lulubo grandmas could not match them together.

However, these are just rumors, and this is the first time that Benisha has the opportunity to actually see this Mr. Dorn cooking tonight.

"Well, I admit that Mr. Dorn is really good at cooking. Just by looking at the way he cooks and smelling the dishes, I think he is really good. The food in the outside world will look like this Is it?"

"I heard people say that Grandma Lulupo can't compare to him with a hundred people. I just took it as bragging. Now it seems... sorry, Grandma Lulubo..."

Benissa sat in the middle of the crowd, waiting for the dinner to start like everyone else, watching Donne go through some crazy thoughts.

I don't know how long I waited, but the dinner party can finally start.

Probably because of the proximity to the temporary kitchen, Benisha was lucky enough to receive a plate of raw fried pigeon meat that was handed over by Dorn's tentacles.

The freshly fried pigeon is still hot when it comes out of the frying pan, the color is golden, and the skin looks crispy.

"The fried pigeon meat smells so good." Benisha took a deep breath.

Later, she heard Don's greeting again, which seemed to be specially addressed to her and the other tauren who were the first batch of fried pigeon meat:

"Raw-fried pigeon meat, eat it while it's hot. However, there is a lot of juice inside, so be careful of scalding it."