Otherworld Starts With All Cooking Skills

Chapter 303

Lao Huo Liang Soup is a very characteristic dish in Cantonese cuisine.

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

Among them, pigeons, because of the saying [One pigeon wins nine chickens], are considered to be a good food for nourishing and tonic, and they have become a frequent visitor to the old fire soup that focuses on health preservation.

When Dorn planned to open a Cantonese restaurant in Eatontown, he boiled many kinds of old hot soup, and also taught Amy, Esha and others many kinds.

It’s just that there is no pigeon soup in this one.

The reason is simple, no meat pigeons suitable for food were found in the vicinity of Eaton.

Therefore, this time I came to the Tauren Maze, and I could find a monster pigeon with excellent meat quality and suitable for cooking. That was really coming.

If this kind of light feather pigeon can be brought back to Eaton and raised on a large scale like the tauren, then the richness of the dishes at own Cantonese restaurant will be raised to another level!

“If the old fire soup is cooked well, it tastes 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 complex rice, and it will be perfect.”

Dorn said to himself as he prepared the dishes.

And to say the most authentic and suitable rice to match with Cantonese old hot soup, of course it has to be claypot rice.

Take another light feather 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 bristled pork sausage and bristled pork bacon.

Next is a set of cooking process of claypot rice that Dorn has tried many times before-

The pigeon meat and the sausage are spread over the good half-cooked rice, and the heat is fierce.

The plump bacon is soaked in oil with the rice, and the rice is steamed with the fragrant heat to cook the pigeons. Before serving, pour a spoonful of soy sauce and scallion, ginger and garlic sauce.

A pot of complex ingredients and a variety of tastes of preserved pigeon claypot rice is officially completed!

Tonight’s dinner will be eaten by fifty elite Tauren fighters, some of the Elder elites in the tribe, so the supply of ingredients is very large.

It is only used to cook Lao Huo Liang soup and La Mei pigeon clay pot rice. Even if the quantity is large, it is far from enough to consume all the light feather pigeons provided by the Tauren people.

So Donne began to wave his tentacles and get busy again: “Make Daosheng fried pigeon meat again, and eat pigeons today!”

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

After the pigeon meat is fully flavored, boil the water in the pot, and then fill the broken abdominal cavity of the pigeon with some salt.

Then the pigeons are blown up and air-dried.

Here, under the guidance of Donne, Alice’s newly developed “air dryer” ability is used.

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

“It’s done very well, Alice. The wind and the temperature are well controlled, and the freshness and moisture of the pigeon meat are locked. I can foresee that this bunch of pigeons that you have air-dried will be deep-fried. It will taste tender and juicy!”

Even when Dorn took the pigeon meat back from the dragon mother, he couldn’t help but praise it.

Raise the oil pan and control the oil temperature in the pan at a high temperature of about 170 degrees.

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

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

The hot oil dripped from the pigeon meat, and then dripped back into the pot through the hole of the colander.

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

After the pigeons are evenly heated by the way they are sprayed with oil, they are completely lowered into the oil pan, fried until the skin is golden brown, and out of the pan!

A raw fried pigeon meat is complete.

In addition to pigeon meat, Dorn also obtained some pigeon eggs and cooked them tonight.

The pigeon egg is small, but it is a concentrated essence.

After boiling the water, peel off the eggshell.

The small dove egg has a transparent texture, crystal clear like a diamond, and the taste is also very Q bomb.

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

Except for cooking light feather pigeons and pigeon eggs.

Those monster ducks, and the frozen snapping turtle meat, Dorn also didn’t let go.

The duck meat is made into beer duck with the remaining barrel of draft beer, and the extra is made into duck with pepper sauce and salted water.

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

…

Under Dorn’s busy work and operation, a large number of ingredients have been cooked tonight.

And the tauren who gathered in this small habitat where the chief and others lived, all gathered around Dorn’s makeshift kitchen, admiring Dorn’s cooking skills, smelling the scent, and waiting eagerly. To eat.

The heifer Benissa is also among the waiting tauren.

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

According to the description of the tauren who was lucky enough to have the dishes, they were so delicious that a hundred grandma Lulubo couldn’t be beaten together.

However, these are all heard that Benissa has the first chance to really see this Mr. Donne cooking tonight.

“Well, I admit, Mr. Donne 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?”

“Before I heard people say that one hundred people, Grandma Lu Lubo, are no better than him. I should just be bragging. Now it looks… I’m sorry, Grandma Lu Lubo…”

Benissa sat in the middle of the crowd, waiting for the dinner to start like everyone else, while watching Donne think about some messy thoughts in her heart.

I don’t know how long after waiting, the dinner can finally start.

Probably because of the proximity of the makeshift kitchen, Benissa was lucky enough to receive a plate of raw fried pigeon meat handed over by Don’s tentacles.

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

“The fried pigeon meat smells good.” Benissa took a deep breath.

Afterwards, she heard Dorn’s greeting again, which seemed to be specifically for her and the other tauren who were the first batch of fried pigeon meat:

“Fried pigeon meat raw and eat it while it is hot. However, there is a lot of juice in it, so be careful to scald it.”