Start in Another World With All Cooking Skills

After a while, the two longest tentacles took care of the hen that had just been slaughtered.

Don's plan today is to cook all the dishes he made on the menu of the Cantonese restaurant.

And the first dish to be cooked is the famous Cantonese cuisine——

Boiled chicken.

First soak the whole chicken in the bleeding water and clean it.

During this process, the yellow coat on the surface of the chicken must be carefully removed, otherwise it will greatly affect the appearance of the final finished dish.

After cleaning, stuff the chicken feet into the open belly.

"If it was replaced with a poisonous feather chicken, the white-cut chicken would be a killer, but it's a pity that it can't be replaced."

Donne looked at the processed chicken and sighed like this.

As for the poisonous feather chicken, it is naturally irreplaceable.

After all, the two monster breeding chickens in the monster farm are still busy breeding and laying eggs to prosper the group.

Need to focus on protection.

Today, most of the ingredients that Donne uses to cook Cantonese cuisine are very ordinary.

Like this hen, the food grade is around C grade.

But with Dorn's superb cooking skills, coupled with the recipe itself is also good enough.

The final product jumps two levels in a row, reaching A level is not a problem.

But if you want to go further, it will be a little difficult.

After all, the attribute limitations of the ingredients themselves are there.

Next, start cooking.

Boil water in a pot.

Drop three yellow gardenias.

Dawn can find things like gardenia in the bushes around Eaton.

However, people from other worlds would not use it as ingredients or condiments, so Dawn could only rely on his usual collection.

After adding the yellow gardenia, the boiling soup in the pot will become clear and light yellow.

The white-cut chicken boiled in yellow gardenia water will make the chicken skin more oily and brighter.

Can increase sales.

Put green onions and ginger in the pot, add salt and cooking wine.

At the end, add a little home-brewed fish sauce that has been speeded up the brewing time.

The purpose is to enhance the freshness of the chicken that is put into the pot later.

After the water in the pot was boiled, bubbling and bubbling, the water vapor with a faint fragrance of ingredients evaporated.

At this point, remove the pot from the heat.

The step of turning off the heat is very important for making white-cut chicken.

Because a finished white-cut chicken with smooth skin and tender meat depends on slowly soaking in water temperature instead of rough cooking.

Take the top of the chicken neck, dip it into the pot and lift it out, repeat this step, three dips and three lifts.

This process is shaping the chicken skin.

After setting, the whole chicken is quickly submerged in cold water.

Under the stimulation of heat and cold, the chicken skin will quickly tighten, and it tastes a very unique crispy taste.

After passing through the cold water, put the chicken neck into the pot again, soaking it three times and lifting it three times.

Allow the chicken to reacclimate to the temperature in the pot.

Finally, soak the whole chicken in the pot for about half an hour.

This process is still without fire, and only depends on the original temperature of the boiling water in the pot to penetrate into the chicken and slowly soak it.

After half an hour.

Prepare a basin of ice water and add salt.

Remove the chicken from the pan.

Submerge the chicken in ice water and soak for another 20 minutes.

This is done to prevent the residual heat remaining in the chicken from continuing to heat the chicken.

Overheating will affect the taste.

Moreover, another strong heat expansion and cold contraction will also shrink the chicken skin twice, making the taste of white-cut chicken more crispy and smooth.

And the salt that was added ahead of time in the ice water.

It can prevent the chicken from losing the bottom flavor and becoming bland during the soaking process.

Boiled chicken looks like a "simple dish" where the chicken is boiled and then cut into pieces. The cooking process behind it can only be described in one word——

Pay attention!

After soaking in ice water, the skin color of the chicken is bright and tender yellow. After being cut into pieces and placed on a plate, the appearance will be very beautiful.

While carefully breaking down the chicken nuggets and arranging them on the plate with his own hands, Dawn's tentacles made of pure magic power were busy preparing the dipping sauce.

Whether a white-cut chicken tastes good or not depends on whether the dipping sauce is good or not.

There are three kinds of dipping sauces prepared by Don today——

Sand ginger dish, garlic dish, and ginger and onion dish.

Among them, the sand ginger dish is made of minced sand ginger, mixed with coriander powder, soy sauce, and cold peanut oil.

This kind of dipping dish of sand ginger and coriander is a common dipping sauce in the Guangxi region of China.

The garlic dish is even simpler. After crushing the garlic, mix it with soy sauce and cold peanut oil.

Donne had seen this kind of white-cut chicken dipping sauce when he was shooting food in Zhuhai and Zhanjiang in Guangdong.

The last thing to prepare is the ginger and scallion dish.

After the meat ginger is crushed with a kitchen knife, squeeze the ginger juice out of it directly, then chop a little finely chopped green onion, and mix it with the squeezed meat ginger.

The combination of ginger and scallion is a more mainstream dipping sauce for white-cut chicken in Guangdong.

Add salt and sesame oil to season the ginger and scallions, stir evenly, and pour hot peanut oil on top.

With the boiling of the hot oil, the fragrance of ginger and spring onion is completely released.

In this way, the ginger and onion dish is also finished.

Today's first finished Cantonese dish, boiled chicken, is done!

...

After Donne finished cooking the white-cut chicken, there was a light knock on the kitchen door.

Then the two little girls, Amy and Aisha, walked in poking around.

"Big Brother/Teacher, we are here to help."

They came to the kitchen to help Donne after receiving the notice from Bear Claw.

Dawn didn't cancel the [Wrist and Foot] skill in front of the two little girls.

Because of his tentacle form, he had already shown it to his female apprentices before.

After all, Amy and Aisha have to go in and out of the kitchen from time to time, and one day they will suddenly bump into the kitchen scene of Dorn using [arms and feet] to cook with tentacle tentacles.

Instead of letting the two little girls be frightened suddenly, it is better to show them to them earlier.

Before, after seeing Donne's wrists, the two little girls couldn't understand how such tentacles grew on Donne's back.

They couldn't understand it, but they were shocked.

However, after being shocked for a long time, both Amy and Aisha slowly accepted the setting that Dawn can generate ten tentacles to help cook.

After all, the Land of Miracles is a fantasy world with monsters and magic, where all kinds of bizarre things are possible.

And, both Amy and Elsa knew, Don was more than just a great cook.

Their big brother and teacher.

She can see sister Vivienne, who is invisible to ordinary people, and can chat and laugh happily with S-rank adventurers from the Adventurers Association.

After each trip, I can bring back all kinds of strange monsters to raise, and I can kill the nightmare horse to relieve the century-old curse of the Hurtado family...

Even various anecdotes and rumors about Dawn have been widely discussed among the restaurant staff and residents of Eaton Town.

At present, the employees of the restaurant and the residents of the town generally believe that——

In addition to being a chef with better cooking skills than the king's chef, Brother Don is also a super-strength adventurer!

With this argument as a basis, Amy and Aisha can still accept that Dorn has shown them all kinds of weird abilities.