Otherworld Starts With All Cooking Skills

After a while, Vivian also entered the kitchen.

But the fairy Miss actually didn't come after being notified by Bear Claw, she just came to the kitchen to find Donne by herself when it was time.

As for the scene of the Tentacle Kitchen in front of him, Vivienne was naturally not scared.

"I will entertain a few friends in the evening. I plan to cook all the Cantonese dishes that I have recently taught you."

"Since you are here, let me help you cook. By the way, in the process of my cooking, see which processes you haven't mastered well."

"Amy helped me prepare dishes and pan-fried hibiscus eggs, and Essa prepared the preserved claypot rice. Although this will be done later, you can prepare it in advance. Well, then Vivian will help me make crab buns."

After Dorne gave a few words like this, he turned his head and entered a state of serious cooking, and the ten magic tentacles on his back waved.

With these ten flexible arms and legs, plus three personally trained chefs to help the kitchen, Dorn only needs to arrange the steps of the cooking process reasonably, and it is not a problem to cook three dishes at the same time!

After the kitchen ladies nodded, they cooperated with Dorn skillfully and found a suitable position in the kitchen for them.

The little cook Aisha obediently took the sausage and bacon, and soaked and washed them with water.

Cantonese-style bacon and sausages are essentials for making preserved claypot rice.

All of the things that Esha brought were made by Donne himself and dried in the sun.

Cantonese-style bacon and sausages can be used only after drying for one to two weeks after they are made.

The production cycle is not too long. After deciding to open a Cantonese restaurant, Don has prepared a lot.

Put the sausage and bacon in the pot and blanch the water for two minutes to remove the dust and stains attached to the surface of the sausage during the air-drying process.

After blanching the water, remove it and steam it in a pot.

After steaming for ten minutes, it will come out of the pot.

Then, Aisha used a kitchen knife to cut the bacon and sausage into slices fluently.

The thin slices of bacon and sausages, because they have just been steamed and have a bright color with grease, they are shiny and ruddy, and they also have a unique scent of cured meat.

Because these waxes will become firmer during the drying process, before making claypot rice, steam the wax in advance like Aisha, to bring out the aroma.

Of course, these are all things Dorn taught Esha.

In the process of dealing with the lavender, the little chef Aisha did not forget to look at her teacher's back for a few more times, and her eyes fell on those magical arms and feet.

In fact, these strange and flexible tentacles felt weird at first glance.

But after looking at it for a long time, it seems that that's the case.

Moreover, when the teacher uses these tentacles to cook, it seems too convenient.

"Teacher, I actually want to learn this." Aisha retracted her attention from her tentacles, whispering in her mouth.

As for Don, he didn't hear his little disciple's thoughts, and focused on cooking.

Moreover, even if you hear it, it's useless.

After all, he really didn't know how to teach Esha to grow tentacles.

After the little chef Aisha finished cutting the sausage and bacon, she chopped some finely chopped green onions, and then taught Dorn all these ingredients and condiments.

"Good job, Esa. The steaming time is well controlled, and the slices are very beautiful." Dorn turned his head and praised his talented little apprentice. Take it all.

"Eh hehe." The little cook smirked happily.

The teacher praised me again!

More boast!

Donn didn't praise own little apprentice anymore, but devoted himself to the subsequent making of Lamei Claypot Rice.

Bring a casserole that was recently paid for by potters nearby.

This kind of otherworld's first generation casserole, in the eyes of Donne, is the claypot in the classification of casserole.

Due to the incomplete production process, there are a large number of bubbles inside this pitch-black casserole, which will easily cause cracking after frequent use.

However, everything can be viewed in two ways.

It is precisely the existence of bubbles on these casserole pots. In the process of making claypot rice, it can make the temperature in the pot and the rice better contact, making the cooked food more fragrant.

This wave is at the expense of the service life of the cooking utensils, but in exchange for a better taste and flavor of the food.

Wash the rice that has been soaked in advance for about 40 minutes.

Soaking in water in advance can effectively prevent the cooked rice from being trapped.

Add water to the casserole and boil until it boils before adding the rice.

The heart of the rice that has been soaked for a long time is already open, and only when it is directly poured into boiling water will it not absorb too much water.

Only in this way can we cook rice with distinct and plump grains.

Cook for about five minutes. The moisture in the upper layer of the rice has initially dried out, and the cut slices of Lap-mei are added.

Cover the pot and pour a little oil.

The oil should be poured along the edge of the lid so that the oil can slowly penetrate into the bottom of the rice to make a delicious burnt rice.

Reduce heat to low, and bake for about five minutes.

During this period, turn the casserole about every 20 seconds so that the fire can evenly contact each side of the casserole.

After five minutes, spread the boiled vegetables on the rice, and beat an egg onto the surface of the rice.

Cover the casserole pot, repeat the steps of turning the casserole for 20 seconds, and bake for another five minutes.

Although this step is cumbersome, it can make the claypot rice full of aroma.

When the rice is completely cooked, open the lid of the casserole, and the aroma of bacon comes with the hot air.

At this time, sprinkle with chopped green onion and drizzle with a little soy sauce.

Sprinkle a little black sesame seeds on the yellow poached egg in the middle.

At this time, the rice in the casserole is full and distinct, while the vegetables are completely soft and overripe.

The white poached eggs are sprinkled with small black sesame seeds, and the semi-solid and semi-liquid yellow color is vaguely visible inside.

The bacon and sausage slices are originally made by adding various condiments and drying them for a long time. The taste itself is relatively mellow.

Now it has been simmered in a casserole for a long time at a high temperature. When it comes out of the pan, the bacon and sausage slices are sizzling and sizzling.

After pouring a spoonful of soy sauce, the flavor of cured meat and sauce spouted out along with the heat!

"Goo."

Aisha, the little chef nearby, looked straight after cooking the claypot rice, and she couldn't help swallowing her saliva.

Although she can make claypot rice by herself now, and the cooked rice tastes good.

But it really was the one made by Mr. Dorn that was even more tempting! More authentic!

This tangy fragrance, this appetizing appearance, I really want to eat directly!

"This is what the teacher uses to entertain friends, and I'll have my share later in the meeting. Be patient and patient." Esha told herself in her heart.

Claypot rice is actually relatively late in the order of cooking. After all, after the sauce has been drizzled, it is eaten while it is hot.

Therefore, before finishing this claypot meal, Dorn, with the help of three cooks, completed a series of other Cantonese dishes, including the honey-glazed barbecued pork, marinated platter, and crab buns.

Just waiting for the priests to come.

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