After a while, Vivian also entered the kitchen.

However, the Fairy Miss came after being notified by Bear Claw. She just came to the kitchen to find Dorn after the time was on time.

As for the scene in the tentacle kitchen in front of me, I naturally couldn't scare Vivian.

"I'm going to entertain a few friends tonight. I plan to cook all the Cantonese dishes I have taught you recently."

"Since you are here, let's make a helper for me. By the way, during my cooking process, let's see what processes are there that you haven't mastered well."

"Amy helped me prepare the dish of fried hibiscus eggs, and Essa prepared the cured stewed rice. Although this is a little late, you can make some preparations in advance. Well, then Vivian helped me make crab roe bread."

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

With these ten flexible wrist and feet, plus three chefs trained to help the chef, Donne should arrange the cooking process and steps reasonably, making three dishes at once will not be a problem!

After the chefs nodded, they skillfully cooperated with Donne and found a suitable position in the kitchen to help them.

The little chef Esha obediently took the sausage and bacon, and soaked it skillfully in clean water.

Cantonese bacon and sausage are essential for making bacon rice.

All the things Essa brought were made by Dorn himself and dried.

Cantonese bacon and sausage can be used after only one to two weeks of drying.

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

Put the sausage and bacon into the pot and blanch it for two minutes to remove dust stains that adhere to the surface of the cured flavor during the air-drying process.

After blanching, remove and steam it in a pot.

Steam for ten minutes and then release it.

Then, Essa skillfully and fluently cut the bacon and the sausage into slices with a kitchen knife.

Thin slices of bacon and sausage slices are freshly steamed with a bright color with grease, and are rosy and rosy, and have the unique aroma of bacon.

Because these cured flavours will become stronger during the air-drying process, before making the clay pot rice, steaming the cured flavours in advance like Essa can bring out the aroma.

Of course, this is all that Dorn taught Essa.

While dealing with the cured flavour, the little chef Esha did not forget to glance at her teacher's back for a few more times, and her eyes fell on the magic wrists and feet.

In fact, these strange and flexible tentacles are so scary that they look at them for the first time.

But after watching it for a long time, it seems that it is still the case.

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

"Teacher, I actually want to learn this." Esha's attention was withdrawn from her tentacles and muttered in a low voice.

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

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

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

After the little chef Essa cut the sausage and bacon, she cut some fine chopped chopped green onions and taught all these ingredients and seasonings to Dorn.

"It's done well, Essa. The steaming time is just right, and the slices are cut very beautifully." Dorn turned his head and praised his talented apprentice for taking all the ingredients prepared by Essa with his tentacles.

"Hey hey." The little chef smiled happily.

The teacher praised me again!

More praises!

Dorn did not praise his little apprentice anymore, but instead devoted himself to the subsequent production of cured rice with clay pot.

I got a casserole made by the potters nearby who recently spent money to hire a nearby potter.

In the eyes of Dorn, this kind of casserole in the original casserole category is the clay pot.

Due to the incomplete production process, there are a large number of bubbles inside this dark casserole, and after frequent use, it is easy to crack.

However, everything can be viewed in two aspects.

It is precisely the existence of bubbles on these casseroles. In the process of making clay pot rice, the temperature in the pot can better contact with the rice, making the food taste more fragrant.

This wave sacrifices the service life of the cooker, but in exchange for a better taste of the food.

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

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

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

The rice heart that has been soaked for a long time has opened. Only by directly inserting boiling water can you not absorb too much water.

This way you can cook rice with clear and plump grains.

Cook for about five minutes, the moisture on the upper layer of the rice will initially dry, and add the cut slices of cured flavor.

Cover the pot and pour in a little oil.

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

Control the heat to turn smaller and bake for about five minutes.

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

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

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

Although this step is complicated, it can make the clay pot rice full of aroma.

After the rice is completely cooked, lift the lid of the casserole and the aroma of bacon comes with the hot surface.

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

Then sprinkle a little black sesame to decorate the poached eggs in the middle.

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

Small black sesame seeds were sprinkled on the white poached eggs, and semi-solid and semi-liquid flowing yellow could be vaguely seen inside.

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

Now it is stewed in a casserole for a long time at high temperature. When it comes out of the pot, the bacon and the sausage slices are sizzling with fat and sizzling.

After a spoonful of soy sauce was poured down, the aroma of cured sauce and sauce scented out along the hot air!

"Gu."

The little chef Esha next to him looked straight after he opened the clay pot rice and couldn't help swallowing.

Although she can make clay pot rice now, the rice she makes tastes pretty good.

But it turns out that what Teacher Dorn made is more attractive! More authentic!

This scented fragrance and appealing appearance make me want to eat it directly!

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

The cooking order of clay pot rice is actually relatively low. After all, after being drizzled with the sauce, you should eat it while it is hot.

Therefore, before completing this clay pot rice, Dorn also completed a series of other Cantonese dishes including honey char siu, brine platter, crab roe bread, etc. with the help of three chefs.
Chapter completed!