Start in Another World With All Cooking Skills

The high-quality bristle pork brought from Eaton, after thawing, cut into small pieces for later use.

Heat oil in a pan, and fry the bristle pork.

Stir-fry the fresh and fragrant taste of pork directly into the oil.

At this time, add scallions and ginger to saute until fragrant, then add soy sauce, fry in the pan to produce aroma, and finally add some cooking wine to remove the fishy smell.

After the smell of meat and ingredients in the pot comes out, you can add water.

Then, add various toppings.

There is actually no fixed formula for the ingredients of Hu spicy soup. As far as Dawn drank on the Datianchaoshi journey, he could add anything.

However, although it is a running water ingredient, there is a fixed three-piece set made of iron——

Gluten, peanuts, kelp.

These three ingredients are the soul of Hu spicy soup.

Pour the raw peanuts soaked in water into the pot.

Shred mushrooms and black fungus soaked in the same way, and add them to the pot.

These ingredients are originally dry goods, and they are easy to preserve in the story world, so Dawn prepared a lot.

Then, on the sea road, the kelp, the ingredient obtained when passing through the port, is also shredded and added to the pot.

Add some fresh, non-aggressive small parasitic mushrooms and slice them into it.

Finally, grab a handful of sweet potato powder and add some carbohydrates to the hot and spicy soup.

When Dawn was in Eton, he cooked a lot of special Chinese ingredients, which greatly enriched the menu of Wishing Restaurant.

In terms of pasta, such as the silver thread noodles before and the sweet potato flour now, they are all satisfactory products made by him.

Anyway, the raw materials for these things are not difficult to obtain around Eaton.

After adding the ingredients, season the Hu spicy soup.

Sprinkle some white pepper first.

Dawn sprinkled a little more pepper on purpose, the finished soup would be a little hotter, and he would sweat more when drinking it, which would help Long Niang sober up.

Sprinkle a little dried chili powder that has been dry-roasted in advance.

Finally, add a little five-spice powder and two spoons of salt.

Seasoning is done.

The temperature in the pot continued to rise, and the soup was boiled until bubbling, exuding a hot and spicy aroma.

The freshness of the mushrooms and the seafood of the kelp are blended together under the heat of the pot, and the freshness is doubled!

At this time, you can relax your muscles.

The yellow and translucent gluten ball is very elastic after being stretched, and it is pulled into a large and slippery sheet and slipped into the pot.

After the gluten sheets are exposed to boiling water, they will quickly shrink into small balls, which look like crystal clear flower maw belly.

Pour the starch water left over from the previous gluten washing into the pot to thicken the gluten.

Due to the addition of starch, the hot and spicy soup in the pot will gradually become thicker.

Cook until the hot and spicy soup becomes thick and the gluten balls in it are shiny and floating, then take it out of the pan.

Sprinkle with a handful of cilantro and drizzle with a few drops of sesame oil.

A pot of hot and spicy Hu spicy soup is done!

Since I ate breakfast, it might be a little bit boring just to drink Hu spicy soup.

People in Yudi in the Tian Dynasty drink Hu spicy soup, usually with oily and fragrant beef fried buns. Or simply have another bowl of tofu nao, half of the spicy soup, mixed with half of the tofu nao, to make a "double mix".

Therefore, during the cooking process just now, Dawn also activated the [Wrist and Foot] skill.

With the added tentacles, I set up another pot simultaneously, and fried some golden and crispy fried dough sticks as the staple food of this morning.

A good day starts with breakfast!

...

Dorn took the hot and spicy soup and the steaming fried dough sticks up to the second floor of the castle.

After walking into the room where Alice was, the big gold-encrusted treasure chest opened slowly by itself.

The smell of food is the best and gentlest wake-up alarm clock, bar none.

On the pile of gold coins, the Black Dragon Lady sat up first, pulled the soft blanket on her body, and then looked at Don: "I'm so tired from sleeping... Have you cooked anything?"

Bai Longniang got up immediately, rubbed her sleepy eyes, and shook her head: "Uh...Dorn, my head hurts..."

"Who told you to drink so much last night? Half a barrel of draft beer. This is your limit. Don't drink any more in the future." Don shook his head helplessly, and then put all the breakfast in his hand on the table in the room :

"Hu spicy soup, and fried dough sticks, eat some while it's hot?"

"I don't have an appetite..." Heilongniang was about to shake her head, but her small nose fluttered twice unconsciously, she raised her head and took two deep breaths.

In the air, the hot aroma of Hu spicy soup is very appetizing.

Even Alice, who was so hungover that she was a little tired, was no exception.

"Okay, if you insist. In fact, I will reward you with face. It is not impossible to have a taste or two." Heilongniang changed her words.

But Alice Bai's actions were even more frank.

I saw that Bai Longniang was still half asleep and half awake, and her beautiful golden dragon eyes were slightly squinted in a daze.

She knelt on the pile of gold coins, with her hands clamped on the inside of her thighs, her head held high, the tip of her nose raised, her small mouth slightly opened, and she spoke vaguely:

"Don, ah—"

Duo En also had nothing to do with Long Niang, brought a bowl of hot and spicy soup, picked up a spoon and walked to the open gold-encrusted treasure chest.

Scooped up a small spoonful of soup and handed it to Alice White's mouth.

Bai Longniang's eyes were still blurred, but her nostrils fluttered, smelling the taste, she accurately caught the spoon that Dawn handed over, and swallowed the soft, shiny, thick and hot soup.

After entering the Hu spicy soup, the most prominent taste is the peppery aroma in it, and the aftertaste has a spicy taste.

The soup is thick, sticky and slippery, and the taste brought by various ingredients in it is very rich.

The shredded kelp is fresh and soft when eaten, and the shredded fungus is crunchy when chewed.

Mushroom slices are extremely smooth and tender.

There is also the shiny, crystal-clear gluten ball, which is soft and glutinous to the bite, with a bit of chewiness and elasticity, and it has a strong taste.

In addition, the peanuts are the finishing touch.

The soaked raw peanuts are boiled at high temperature in the pot, soaked in the taste of Hu spicy soup, and at the same time they are still very crisp, chewing and full of fragrance.

After taking a sip of the soup, the hot and spicy taste advances from the mouth all the way to the abdominal cavity, both appetizing and warming.

Anyway, it is one step to the stomach.

This kind of hot taste that can lift the spirits made Long Niang's hangover reaction a little less.

"It's delicious! And, ah——"

After sipping the thick hot soup, Alice Bai nodded her head in satisfaction, and the crystal-clear and curved little white dragon horns on her forehead also swayed.

Her hands were still inserted into her inner thighs, and she didn't intend to take the bowl by herself.

And the black Alice on the side, because of the shared sensory experience of the two bodies, and because of the warm taste of the hot and spicy soup, showed a satisfied expression.

So, Donne scooped up another spoonful and fed it to the white dragon lady, and even conveniently fed it to the black dragon lady beside her.

Black Alice put on a confused and disgusted expression on her face, saying that she doesn't need Don to meddle in her own business, and she will do it herself.

But facing the spoon full of soup that Don handed to her mouth, her body would still lean forward honestly, open her mouth to hold it, and finally swallow it happily.

After feeding the two dragon mothers about half a bowl of soup.

Don returned to the table again, divided the steaming fried dough sticks into small pieces, and added them directly to the hot and spicy soup.

The fritters freshly out of the oil pan are so crispy that the residue will fall off, and the oil will flow slightly when chewing. If you break it apart, you will find that the distribution of pores in the flour is also very well-proportioned and beautiful.

After being added to the soup, the fritters will slowly soak into the broth of the hot and spicy soup, and the taste will become soft and glutinous.

That taste is really unique!