Heavenly Gourmet

"I didn't expect the water to be so beautiful."

Lin Hai put away his admiration. With such a big tank of water, he had to move it into the storage box. Otherwise, it would be bad if this thing went bad or something.

However, he did have some more ideas.

If you really choose Qinglong Dumplings, then use this kind of water to cook them. Although it is a waste to feed these people, think about it, if you can stand out among so many young chefs, this may be the only way. .

Thinking of this, Lin Hai scooped out the heavenly spring water that was going to be used to make donkey meat for roasting, and then surrounded the water tank fiercely.

Because Lin Hai ate a lot of magical things and even some golden elixirs, his physical fitness has also been greatly improved. For this kind of water tank, he can easily bring it up with a gentle mention.

Place the water tank that stores the heavenly spring water into the storage box.

After finishing these, Lin Hai officially started making donkey meat for roasting.

At this time, the donkey meat has been braised once, and the smell of cooked meat has come out.

Moreover, the color of its flesh has now turned into a deep red.

Putting the donkey meat aside, Lin Hai began to make brine.

This is the second factor that makes donkey meat roasting successful.

The preparation of brine often determines whether the donkey meat is delicious or not.

Lin Hai mixed Sichuan peppercorns and water in a ratio of 1:50, and then mixed donkey meat and soy sauce in the first stage. He kept beating it. After beating, the taste of soy sauce could penetrate more into the donkey meat. .

At the same time, it can also make donkey meat softer.

After doing this, Lin Hai began to prepare the brine.

He placed a total of eighteen kinds of seasonings such as star anise, cinnamon, bay leaves, cloves, tangerine peel, grass fruits, etc. on a plate. Then, he put all these seasonings into a fine gauze and wrapped them. A spice packet, thrown into the pot.

This spice bag took a long time to cook, but Lin Hai had a way to shorten the time. He dropped in a drop of the time-shortening treasure he had purchased from Heaven.

After adding the time-shortening liquid, the originally clear divine spring water quickly turned brown at a speed visible to the naked eye.

And in the depths of this brown color, there is also a colorful light.

It seems quite strange.

"Why is this brine made like poison?"

Lin Hai stirred the pot and complained to himself.

However, as the brine pot is stirred, the aroma in this pot also comes out.

Different from the aroma emitted by ordinary brine, this aroma also carries the sweetness of water.

It can be smelled.

Even after smelling it, Lin Hai's day's fatigue was wiped away.

Lin Hai knew that the brine was successfully made.

Then he was not idle and threw the marinated donkey meat in and let it soak.

After marinating the donkey meat, the next step is to prepare it for fire.

Lin Hai took out the flour prepared in advance, poured it onto the chopping board, made a small nest in the middle of the flour, then poured in an appropriate amount of Tianting Shenquan water, and then poured in yeast powder, white sugar, and warm water in sequence and mixed well. yeast.

It is recorded in the gourmet book that the dough needs to be kneaded one hundred and eight times to get the right texture when roasted. Too much or too little will cause varying degrees of changes in the roasting.

After understanding the method of making fire, Lin Hai started the kneading process.

once.

twice.

three times……

Each time you knead, the flour combines and forms a dough.

After one hundred and eight times of kneading, the originally scattered flour turned into a uniform dough.

The dough looked extremely smooth, and the aroma of wheat and divine water criss-crossed the entire kitchen.

This step is also the key to making fire.

Whether the roasting is delicious or not is also a major factor in the success of roasting donkey meat.

Therefore, when making fire, you must not take it lightly.

After twenty minutes of fermentation, the original dough exuded a strange aroma, which was more attractive than the previous aroma.

Immediately afterwards, Lin Hai patted the dough gently and kneaded the large dough into long strips of dough.

Then, he held the kitchen knife in his hand, and when he raised and lowered the knife, several flashes of light passed by, and the long dough suddenly turned into small pieces of equal size.

Putting down the knife, Lin Hai rolled the small pieces of dough into a uniform round shape with a rolling pin. After preheating the electric baking pan, he put the dough into the electric baking pan.

After ten minutes, the smell of fire could be heard.

Lin Hai turned on the electric baking pan, picked up the cake tongs, took out the already cooked ones and put them on the plate.

There are six pieces in total, and each piece is golden in color when burned, and the skin is crispy, as if it will break into several pieces immediately with a light touch.

However, although the skin of this roast is crispy on the outside, it is extremely soft and tough on the inside.

The fire is ready, six pieces, one piece for myself, one piece for my mother, one piece for Chang'e, and three pieces for Nezha, just right.

perfect.

Now it's time to stuff the meat inside.

With the completion of the fire, the donkey meat has also been braised.

Lin Hai took out the donkey meat soaked in the brine. The donkey meat needed to be cut into small pieces. Only in this way can the two flavors of fire and donkey meat complement each other, highlighting the aroma of donkey meat and the taste of fire.

If the donkey meat is cut into larger or smaller pieces, it will not be enough to bring out all the flavors of the two ingredients.

So, you need to find a delicate balance.

This is also something that many bosses who make donkey meat barbecue fail to grasp.

However, Lin Hai didn't have this problem, because the food divine book had marked all the precautions for burning donkey meat.

Lin Hai also followed these precautions and completed the braised donkey meat this time.

Lin Hai looked at these pieces of donkey meat, took a deep breath, and recalled in his mind the knife skills that his mother had taught him Luoxue. Then, the kitchen knife suddenly fell from his hand!

Brush brush!

Dozens of cold rays of light flashed through, and the kitchen knife in Lin Hai's hand seemed to be flying in the air, leaving no trace of falling snow. He aimed at the donkey meat and began to cut it.

After he finished cutting it, the donkey meat instantly shattered into countless pieces as if there was a tacit understanding.

Each piece is similar in size.

Lin Hai was only slightly accomplished in Luoxue Knife Technique, and there was no way he could be as proficient as Lin Xin. To be able to do this, he was already considered a very talented person.

Even Lin Xin praised Lin Hai.

After cutting the donkey meat, Lin Haichao added coriander granules, chopped green onion, soy sauce and sesame oil and stirred it. Then he took out the cooked donkey meat and used a small table knife to cut open the six sides of the donkey meat in turn. The meat was sandwiched in and placed on the dinner plate.

Six complete donkey meat roasts are officially released!