Start in Another World With All Cooking Skills

After a while, Vivian also entered the kitchen.

But Miss Goblin didn't come after being informed by Bear Claw, she just ran to the kitchen to find Dawn after the time was up.

As for the scene of the tentacle kitchen in front of him, Vivienne was naturally not intimidated.

"I'm entertaining a few friends tonight, and I plan to cook all the Cantonese dishes I taught you recently."

"Since you're here, please help me in the kitchen. By the way, while I'm cooking, I'll see what processes you haven't mastered yet."

"Amy will help me prepare the pan-fried eggs, and Aisha will prepare the cured meat claypot rice. Although this will be done later, you can prepare it in advance. Well, then Vivienne will help me make crab roe buns."

After Dawn explained a few words in this way, he turned his head and entered the state of serious cooking, waving the ten magic tentacles on his back.

With the support of these ten flexible arms and feet, plus three personally trained cooks to help the cook, as long as Donne arranges the cooking process reasonably, it is not a problem to cook three dishes at the same time!

After the cooks nodded, they skillfully cooperated with Don and found a suitable position in the kitchen for them to help.

Aisha, the little cook, obediently took the sausage and bacon, and skillfully soaked them in clean water to clean them.

Cantonese-style bacon and sausages are a must for making Lamei Claypot Rice.

And these that Aisha brought were all made by Don himself and dried in the sun.

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

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

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

After blanching, remove and steam in a pot.

Steam for ten minutes and then out of the pan.

Then, Aisha skillfully sliced ​​the bacon and sausage with a kitchen knife.

Thin slices of bacon and sausage, because they have just been steamed, have a bright color of oil, the oil is bright and ruddy, and they also have the unique aroma of preserved meat.

Because these cured meats will become stronger during the drying process, before making claypot rice, steaming the cured meats in advance like Aisha can bring out the aroma.

Of course, this is what Dorn taught Elsa.

In the process of processing the cured meat, the little cook, Aisha, did not forget to glance at her teacher's back, and her eyes fell on those magical arms.

In fact, these strange and flexible tentacles are scary at first glance.

But after looking at it for a long time, it seems that it is the same.

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

"Teacher, I actually want to learn this." Aisha withdrew her attention from the tentacles and muttered in a low voice.

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

Moreover, even if you heard it, it was useless.

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

After the little cook Aisha finished cutting the sausage and bacon, she chopped some finely chopped green onions, and then taught Donne all the ingredients and seasonings.

"It's well done, Aisha. The steaming time is just right, and the slices are very beautiful." Don turned his head, praised his talented little apprentice, and used his tentacles to take the ingredients prepared by Aisha Take them all.

"Hey hey." The little cook smirked happily.

The teacher praised me again!

More praise!

Dawn didn't praise his little apprentice any more, but devoted himself to making the follow-up claypot rice with cured meat.

Grab a casserole that one of the nearby potters recently paid to make.

This first-generation casserole from another world, in Don's eyes, is a clay pot in the classification of casserole.

Due to the incomplete production process, there are a lot of air bubbles inside this pitch-black casserole, which is prone to cracking after frequent use.

However, everything can be viewed in two ways.

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

This wave is sacrificing the service life of the cooker, but in exchange for a better taste and flavor of the food.

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

Soaking in water in advance can effectively prevent the finished claypot rice from being raw.

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

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

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

Cook for about five minutes, the water on the upper layer of the rice will initially dry out, and add the sliced ​​cured meat.

Cover the pot and pour in a little oil.

The oil should be poured in along the edge of the lid, so that the oil can slowly seep into the bottom of the rice, making a delicious rice char.

Control the heat and turn it down, bake for about five minutes.

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

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

Cover the casserole pot, repeat the steps of turning the casserole for 20 seconds, and bake for another 5 minutes.

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

After the rice is completely cooked, lift the lid of the casserole pot, and the aroma of bacon will come along with the hot air.

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

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

At this time, the rice in the casserole is full and the grains are clear, and the vegetables are completely soft and rotten.

Small black sesame seeds are sprinkled on the white poached eggs, and the semi-solid and semi-liquid runny yellow can be vaguely seen inside.

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

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

After pouring down a spoonful of soy sauce, the scent of cured meat and soy sauce gushes out along with the heat!

"Goo."

Aisha, the little cook next to her, stared straight at the pot after opening the claypot rice, and couldn't help swallowing.

Although she can now make claypot rice herself, and the taste of the rice is not bad.

But it really is the one made by Mr. Dorn that is more attractive! More authentic!

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

"This is for the teacher to entertain friends, and I will have my share later, be patient, be patient." Aisha told herself in her heart.

The claypot rice dish is actually relatively late in the order of cooking. After all, it is to be eaten while it is hot after the sauce is poured over it.

Therefore, before finishing this claypot rice, with the help of three cooks, Don completed a series of other Cantonese dishes including honey sauce char siew, brine platter, crab roe bun, etc.

Just wait for the priests to come to the door.