Otherworld Starts With All Cooking Skills

Chapter 155

After leaving the temple with the selected S-rated black goat.

It’s Don’s favorite cooking monster again.

Before cooking this time, Dorn also deliberately cleaned [Ruyi Scepter].

By the way, he put [Ruyi Scepter] into the bonfire and burned it seriously.

After all, [Ruyi Scepter], this kind weapon, used to kill for the first time today, and it also pierced Devil’s chest.

Don’t want to use it as a kitchen utensil if it is not cleaned properly and then sterilized by high temperature.

Although…Actually, after [Ruyi Scepter] changes its appearance, nothing will actually be left on the surface.

But for a qualified chef, the hygiene of kitchenware is too great!

The black goat selected by Donne is an S-rated ingredient. The mutton after dissection has no taint, the meat is very tender, and the oil and water are sufficient.

“It’s very suitable to make lamb in water basin.” Dorn nodded in satisfaction.

Just do it.

Dissect the lamb bones, mutton and mutton soak in water.

The mutton oil is chopped with a knife to facilitate subsequent oil production.

The chopped mutton fat is put in a pot with mutton bones and mutton, and boiled over high heat.

After the fire broke out, all the blood foam came out.

At this time, control the burning of the bonfire, change to a low temperature, and float all the blood from the upper layer.

Afterwards, continue to boil on a low fire to ensure the tenderness of the mutton and the freshness of the soup.

Simmer in the pot on a low heat, and the boiling broth slurped softly.

Then, Dorn took out a series of spices he treasured, cumin, dried ginger, star anise, cinnamon, angelica, grass fruit, nutmeg, white pepper…

Mix the soul spices needed for the lamb in the water basin according to the proportions, pack them into a spice bag, and put them in a pot to cook with the lamb.

Cook for about an hour.

The color of the mutton soup cooked in this way will be very clear and attractive, with only a light ester flower oil bleached in the upper layer.

Add salt to give the mutton a slightly salty base.

Then take the pot away from the bonfire and let the lamb and lamb soup soak together for about forty minutes.

After soaking for the time, the lamb in the pot is very cooked and rotten, and can be penetrated by gently inserting the chopsticks.

Fishing for meat.

Also, don’t throw away the raw materials after cooking, but take them out for later use.

The ester flower oil in the upper layer of the mutton soup is also taken out.

At this time, only mutton soup is left in the pot, the soup has a light color, it is especially clear and translucent, and it exudes the unique fragrance of mutton and spices.

Let the lamb caught cool naturally.

The beaten oil needs to be boiled in the next step to make a spice oil.

The oil and the material bag are re-fired and heated to evaporate the excess water.

At the same time, the flavor and flavor are blended into the oil in one step.

After boiling out the flavor of the ingredients, remove all the ingredients and residue from the pot.

Pour the hot spice oil with milky white color and strong fragrance into the bowl, and soak the ingredients together to make the taste more ideal.

In addition to the spice oil, Dorn also prepared an extra amount of pepper water.

Pour the boiled lamb broth on the cleaned peppercorns in advance, soak for a while, let the peppery flavor of peppercorns soak into the soup.

During the Earth Period, Dorn had tasted water basin lamb in Shaanxi.

The portion he tasted was also separated from the seasoning of pepper water.

Because the pursuit of the prickly numb taste varies from person to person, add more pepper water if you like it, and less if you don’t like it.

Therefore, the lamb in the water basin that Dorn is making now follows the same pattern as Calabash, copying this production idea.

After cooling down, slice the lamb and put it in a bowl.

Bring the clear soup to a boil, first repeatedly pour the soup on the mutton, the purpose is to make the crispy mutton hot.

Sprinkle some salt, add some pepper water, and then pour in the oil to enhance the flavor and fragrance.

Finally, add a handful of coriander and drizzle with a scoop of piping hot broth.

Lamb in water basin, finished!

…

“Mr. Donne, we are back.”

“Huh—Dorn, what did you make this time? It smells delicious, I just went hungry.”

During the time that Dorn was preparing for the evening, Greg Lu took the steel hammer to explore the ruins, which was considered to make full use of the rare time.

When the two of them came back, Dorne’s lamb was ready.

“The lamb in the water basin, eat it while it is hot?” Dorn held out two mutton soup and passed it over.

The plain bowl contained hot and clear lamb soup, with only small oil floating on the surface, and fresh coriander garnished.

The thin and fat mutton slices fully absorbed the soup and sank quietly in the bottom of the soup.

Just looking, it’s appetizing!

After Greglu thanked briefly, he unceremoniously took the bowl.

A piece of plump mutton can not feel the slightest mutton taste. It has a crisp, fat but not greasy taste. It still has the unique tingling taste of pepper when chewed in the mouth.

Take another bite of hot lamb soup.

The clear soup taste is not weak at all. The taste of lamb and many spices are well permeated in the soup, making the lamb soup taste mellow, but very refreshing.

After taking a bite, not only the shriveled stomach and intestines are moisturized, but also the whole body is warm.

This taste is addictive!

“Ha-enjoyable.” After taking a sip, Greg Lu let out a big breath, “Dorn, you are really guilty of making the dishes like this.”

Don:?

“Without these special dishes you made, my adventures in Life alone will become extremely difficult in the future.” Greg Lu added.

Then he ate a piece of fat and plump mutton slices and drank a mouthful of mutton soup.

Dorn:…

I’ve heard similar words before.

“Mr. Don, I have never eaten such a delicious and unique mutton, and this soup is fragrant and puffy. If, if happy…” The Dwarf Steel Hammer also began to feel after eating.

“I know, I know. If Le Qi can taste it too, it would be a surprise.” Dorn learned the tone of a dwarf and interrupted the chanting of Steel Hammer.

This young dwarf, as long as he eats the food made by Donne, always thinks of the halfling girl Le Qi with contentment and melancholy.

Donn was used to listening.

Young man, you may not believe it. In our world, people like you who are too affectionate are called licking dogs…

“Steel Hammer, I have known you for so long, I should talk about you. There are so many good girls in the world, you should learn to be like me, warm them with a true heart and equal, instead of hanging on a tree Die, crying and crying all day long.”

Greglu took a sip of the sheep soup, slapped his lips, then cleared his throat, and instilled his own concept of love into the hammer with a seriousness.

Dorn:…

Donne glanced at the S-class adventurer who was preaching speechlessly.

In our world, people like you are called Sea Kings or masters of time management.

Without going to Greg Lu, who was playing tricks, Don began to taste his own share of lamb.

The soup is fragrant and the meat is crispy.

The aroma is overflowing, the material is strong and the flavor is strong.

The most distinctive taste of lamb in the water basin is brought into full play by Don’s culinary skills.

This lamb surpassed the SS-level dish rating threshold without any suspense.

It is a rare delicacy in the world!

However, compared to the most orthodox lamb in the water basin, it should be accompanied by roasted crescent cakes, sugar garlic, pickled turnips and other side dishes.

A bite of fat mutton, a bite of hot mutton soup, and a bite of hard biscuits, with some refreshing side dishes, that is the authentic Shaanxi taste.

But because of the limited conditions in the wild, Dorn couldn’t prepare so much.

“Furthermore, the taste like this is already very good.” After taking a sip of the lamb soup, Dorn exhaled the warmth comfortably, “I really miss it.”