Laohuoliang Soup is a very distinctive dish in Cantonese cuisine. It is collectively called a slow-fired soup, which is nutritious and nourishing soup.

Therefore, there are many types of authentic Cantonese Laohuo soup. You can use various soup ingredients and cooking methods to cook soups with different flavors and effects.

Among them, pigeons, because of the saying "one pigeon is better than nine chickens", are considered to be a good ingredient for nourishing and nourishing, and have become frequent visitors in Laohuo soup that focuses on health preservation.

When Dorn had planned to open a Cantonese restaurant in Eaton Town, he cooked a lot of old hot soup and taught Amy, Essa and others a lot of them.

But there is no pigeon soup in it.

The reason is very simple, no meat pigeons were found around Eton.

So, this time, when I came to the Tauren Maze, I found that the monster pigeon with excellent meat quality and suitable for cooking was really here.

If this kind of light-feathered pigeon can be brought back to Eton and raised on a large scale like a bullhead, then the richness of the dishes in his own Cantonese restaurant will be raised to another level!

"If the Laohuo soup is cooked well, the taste is very fragrant, fresh and sweet, but it is mainly about drinking the most authentic taste of the ingredients. At this time, you should pair it with a rice with complex taste, which is perfect."

Dorn talked to himself while preparing dishes.

If you want to say the most authentic and suitable rice for pairing with Cantonese old hot soup, of course, it must be clay pot rice.

Another light feathered pigeon that was slaughtered and cleaned.

Chop the pigeon meat into pieces.

Then take out a pot from the story world and take out the best bristle pig sausage and bristle pig sausage.

Next is a set of clay pot rice cooking process that Done has tried many times before--

Pigeon meat and sausages were placed on top of the good rice that was cooked with five minutes, and the heat attacked fiercely.

The rich bacon is soaked in the rice with grease, and the rice is steamed with fragrant and hot steam. Before it is released, pour a spoonful of sauce made of light soy sauce, green onion, ginger and garlic.

The one-pot of cured pigeon clay pot rice with complex ingredients and diverse taste is officially completed!

Tonight's dinner will be eaten by fifty elite tauren warriors, some elders and elites in the tribe, so the supply of ingredients is very large.

It is just used to make old-fashioned soup and cured pigeon clay pot rice. Even though the amount is made is large, it is far from enough to consume all the light-feathered pigeons provided by the Niuta people.

So, Dorn began to wave his tentacles and started working hard: "It's better to make the douch fried pigeon meat, and I'll eat enough pigeons today!"

Wash and drain the slaughtered pigeons, add seasonings and marinate.

After waiting for the pigeon meat to be fully flavored, blanch it in the pot and fill it with some salt in the abdomen that is broken.

Then the pigeons were shaved and dried.

Here we will use Alice's newly developed "air dryer" capability under the guidance of Donne.

By the time these strings of pigeons were sent back to reality by Long Niang from the story world, the pigeon skin had been quickly blown dry, and it also had a good effect of keeping fresh and water locking.

"It was very good, Alice. She controls the wind and the temperature of the wind very well, and the tenderness and moisture of the pigeon meat are locked. I can foresee that the string of pigeons you have dried will taste tender and juicy after being fryed!"

Even when Dorn took the pigeon meat back from Dragon Niang, he couldn't help but praise him.

When using the oil pan, control the oil temperature in the pan to a high temperature state of about 170 degrees.

At this time, turn [Ruyi] into a large colander and serve as a pigeon.

In addition, take a large spoon and scoop out the hot oil from the pot, and pour it on the surface of the pigeon by spoon.

The hot hot oil dripped from the pigeon meat and then dripped back into the pot through the holes in the colander.

In this process, the rich oily smell and the pure sweetness of pigeon meat collided violently.

After the pigeons are evenly heated by the oil, then completely put them in the oil pan and fry until the crust turns golden and leave the pan!

A raw fried pigeon meat was completed.

In addition to removing pigeon meat, Dorn also obtained some pigeon eggs tonight and cooked them together.

The pigeon egg is small, but it is a concentrated essence.

After boiling water, peel off the eggshell.

The small pigeon egg has a transparent texture, as crystal clear as diamonds, and has a very flexible taste.

At this time, just boil some soft and glutinous red bean paste and mix it in a hot pot, which is a very popular sweet soup in Cantonese cuisine - pigeon egg sugar water.

Except for cooking pigeons and pigeon eggs.

Those monster ducks, and snapping turtle frozen meat, Donn, were also not spared.

Add the only remaining barrel of draft beer to make beer duck, and the excess is made into pepper, sesame sauce-flavored duck, and salted duck.

Snail turtle meat continues to be made into braised snapping turtle, or stewed snapping turtle soup.

...

With a busy meal and operation at Dorn, a large number of ingredients were cooked tonight.

The bull-headed people gathered in this small habitat where the chiefs and others lived, gathered around Donne's temporary kitchen, praising Donne's cooking skills while smelling the fragrance and waiting for dinner.

The heifer Benissa is also among the waiting group of taurens.

Before, she had heard from some people in the tribe that this foreign Mr. Dorn, in addition to his weird and powerful battles, was also extremely exquisite in cooking methods.

According to the tauren who was lucky enough to eat, the dishes made were so delicious that even a hundred grandma Lulubo could not match even if they were tied together.

However, all these are heard, and this is the first time that Benisha has the chance to actually see Mr. Dorn cooking tonight.

"Well, I admit, Mr. Dorn is really good at cooking. Just looking at how he cooks and smells these dishes, I think he is really good. Will the food in the outside world look like this?"

"I heard people say that a hundred people, Grandma Lulubo is not as good as him, so I just think it's bragging. Now I look... sorry, Grandma Lulubo..."

Benissa sat in the middle of the crowd, waiting for the dinner to begin like everyone else, while watching Dorn think about something messy in her mind.

I don’t know how long it took to wait, but the dinner can finally begin.

Perhaps because it was close to the temporary kitchen, Benisha was lucky enough to receive a plate of raw fried pigeon meat handed over by Donne's tentacles.

The freshly fried pigeon is very hot just out of the oil pan, with a golden color and a crispy skin.

"The fried pigeon meat smells so good." Benissa sniffed deeply.

Then she heard Dorn's greeting, as if she was specifically talking to her and several other taurens who had given the first batch of pigeon meat:
Chapter completed!