Octopus Online Feeding Guide

Chapter 46

Hastings looked at Adrian and then at Richel, frowning, and cautiously offered his suggestion, "I can go buy some chickens now."

Richel shook his head, "There's not enough time. After the fifty live chickens are processed, at least it will be at night, let alone cooked."

"That's pork." Adrian spread his hands in awe, "Everyone kills pigs today, there must be a lot of pork."

Richel shook his head again, his eyes quickly skipped over several ingredients, and he already had an idea in his heart.

All the pigs here have not been castrated. After growing up, the pork has a fishy smell. The chef who was going to cook the pork just now has rubbed spices on the meat again and again to make the taste rich and rich. At the same time, it can also cover up That bad smell.

If he also cooks pork, there will be a comparison between the two dishes in front of the monks. Some people may be able to accept it, while others may prefer roast pork with spices. They may not be able to win him over, let alone the imperial capital. chef, and his steak.

If he wants to win, not only win the steak, but also let the monks only keep his dishes in their minds.

Time is running out, we must race against time.

Several people divided the work, Adrian cleaned the soaked shiitake mushrooms, Hastings chopped onions, ginger, garlic, peppers and other auxiliary materials as required, and Richel shoveled the flames into the stove, and said: "Wake up, shake off the ashes , turn on the fire to the maximum."

He put part of the washed shiitake mushrooms into the pot and blanched them with water. After they became soft, he took them out and rinsed them for Hastings to remove the foam.

After he rinsed several pots of shiitake mushrooms, Richel told him the time accurate to the minute and second, and asked him to watch the pot for himself, and when the time was up, he would pick up the shiitake mushrooms and start to change the knife by himself.

He turned the shiitake mushrooms to the inner white side, cut them horizontally and vertically into wheat spikes with a knife, and rolled the top brown side inside, and passed a thin stick through it to fix the shape.

Every shiitake mushroom was changed like this. After Adrian washed the shiitake mushrooms, he moved to the side to watch, and a knife suddenly hit the table in front of him.

"Come and help."

The octopus shrinks its tentacles, this is the first time he has done this kind of work.

He weighed the kitchen knife in his hand, and Richel had changed two of them very neatly.

Take a shiitake mushroom, follow his example, turn it to the back, cut off the shiitake mushroom legs, first cut it horizontally from the beginning to the end, then turn it 90 degrees, and do it vertically again.

After cutting, he picked up the shiitake mushrooms and admired them. The other side was not broken. It seems that he still has the potential to be a chef.

"Okay, don't be too stinky." Richel took the mushroom in his hand and rolled it up, and it was ready immediately after wearing it.

Hastings, who fished and washed the shiitake mushrooms, also came to help. His knife skills were even more unfamiliar, and he carefully studied the angle and distance of each knife. The cuts were better than Adrian's, but it took a lot of time.

After Adrian became familiar with the method, all eight legs and two hands came in handy, and one person could handle several.

Richel's eyes lit up, "Mr. Orc, I see that you have a strange skeleton, are you interested in being my apprentice?"

Adrian came over, "Is there someone to warm the bed with food and clothing?"

"Cooperating with me is just raising a bad face." Richel looked disgusted.

"My face is very white." The octopus said emotionally, "Honey, you finally praised me."

"You didn't take the sentence I praised you seriously. If it's not a good word, you can listen to it with interest." Richel gave him a big roll of eyes.

The two chatted on the lips, and their hands were very neat. Richer took care of most of it, and asked Hastings to find a piece of coarse cloth. If there was no such thing, he went back to the restaurant to get Mikonola woven from fine rattan.

The chefs next to me looked confused, and felt more at ease when they saw that they were only processing shiitake mushrooms.

The dish that wowed bishops and friars this year was out of the question.But it is impossible to lose face and become a laughing stock in front of everyone.

Now they just want to find another way, and the cook is the most prescient. Instead of cooking the staple food, they make salads and soups, which are sure to impress.

She shreds leeks, onions, cabbage and other green vegetables and boiled them, adding salt, vinegar, parsley and sage juice, and finally took out the dried bacon and cut them into cubes.

The bacon is made from last year's pork, and a thin slice is cut off with a knife. The yellowish fat without fat and the dark red lean meat stick to the back of the knife.

Rolling on the chopping board with the ups and downs of the knife edge, it exudes the fragrance created by the combination of time and nature, and the fishy smell dissipates, leaving only the meaty essence with endless aftertaste.

Add the meat to the salad, stir well, and finally add the egg yolk. When you move the spoon again, there is a little stickiness between the vegetables.

The sunlight that illuminated most of the kitchen receded gradually, taking away the colorful light and shadow, but the heat in the kitchen never dissipated.

"The dinner party is about to begin, are you ready?" A monk came in and asked.

"Absolutely." said the bearded chef. On his thick bread with golden crisp edges, there was a layer of cheese so thick that it overflowed. The flavor of minced garlic and crunchy minced ham makes the milky aroma not too greasy.

The monk swallowed twice, unable to move his eyes away.

He greeted the rest of the people and began to serve the dishes one by one.

The person who cooked it first had already seized the opportunity and asked someone to help serve the dish, occupying the taste buds of the monks.

Put minced green onions and garlic in a hot pot in Richer and stir-fry until fragrant, pour in salt, oil and soy sauce, add starchy seafood broth, pass it in the pot once, cook it to a slightly thicker consistency, and scoop up a big spoon , with a clever twist of the wrist, evenly sprinkled on the fresh mushrooms on the plate.

On the bottom of those mushrooms, there is a circle of shallots and slender red pepper shreds. The fried mushrooms are golden in color.

Adrian's tentacles took turns handing over the mushrooms, Richel kept scooping up a large spoonful of sauce and poured it rhythmically, Hastings only needed to take over the plate, garnish the top with a pinch of tender green onion, and then handed it over. The monk on the side.

It was the first time for the monk to see this kind of dish, and he was a little surprised. Someone next to him coughed softly, and they picked it up and left quickly.

In the monastery lobby, rows of long tables were neatly arranged. The monks sat in their positions, all facing the deacons in the top row and the bishop in the middle.

The melodious sound of the ethereal organ is melodious, and they hold forks and evaluate these delicacies with critical eyes and taste buds.

"This bread is the softest thing I have ever eaten." A monk sighed, "What kind of genius idea is this, to make a dough as dreamy as the white clouds beside the sunset."

"No matter how soft it is, it is made of flour. Oysters with lemon juice are incomparable. The freshness and sweetness have the slight sourness and aroma of lemon. At this moment, I can already understand why the 'Conqueror' can unify the human race."

The great commander a hundred years ago once attributed his invincibility to his favorite oyster.

"Isn't pork tastier?"

The chef on the side held a big knife and easily cut off a piece of pork chop and placed it on a wooden dinner plate not far away.

The white and plump oil has seeped out and soaked into the skin, making the pigskin firmer, burnt and more tenacious.

The outer layer of lean meat is crispy, the inner layer of lean meat connected to the fat is white and tender, and the meat near the ribs is crispy and tender.

Cut the fat and lean pieces of meat from top to bottom, the aroma of pork is almost covered, replaced by the taste of various spices filling the mouth, fat but not greasy, thin but not stuffy, soft and tender, the more you chew, the more delicious Can't stop.

"Only pork can provide such a delicious enjoyment." There is too little chicken and duck meat, and it is a great joy in life to chew the meat and eat it with oily mouth.

"There's still a taste." The bishop frowned, the meat in his mouth, when the smell of spices entered his stomach with his saliva first, the rest of the meat could taste a fishy smell, spreading from the base of his tongue to his nasal cavity.

"My lord's mouth has tasted the delicacies of the imperial capital, so naturally he doesn't like ours." A deacon next to him felt a little embarrassed, and hurriedly poured wine for him.

"The imperial capital also has this taste, and it's not even as delicious as the pork chops here." The bishop took a sip of malt wine and reviewed, "I'm too picky."

"Why don't you try this, it looks like a flower, I don't know what it's called?"

Not far away, an attendant helping to cut the meat said, "This is fried pork loin."

"Pork loin? Can it be turned into a flower?" the bishop became interested.

The attendant quickly scooped some up with a large spoon and fork and put it on the bishop's plate.

Seeing its special shape, several other monks also asked to taste it. After a while, the whole plate was empty.

The bishop forked one and looked around. It was indeed the color of cooked pork loin. After sniffing it carefully, there was no fishy smell. He put it in his mouth and chewed a few mouthfuls.

"I once ate fresh pork loin in the imperial capital. It tastes authentic, but it doesn't have that unpleasant smell. It's very valuable."

The bishop ate with high spirits, "This is the first time I have tasted the taste of the sauce, is it related to the so-called 'stir-frying'?"

"Should." The monks were not clear either.

"It's comparable to grilled pork chops." The bishop sighed, "There are many culinary masters with fantastic ideas in Liberty City."

The new bishop is really picky.

All the monks and deacons present thought this way, such delicious pork and kidneys could not satisfy him.

An older deacon whispered: "In the imperial capital, pork is a common food, and it smells fishy. The taste is not very good. The bishop must be tired of eating it."

One side feeds the other side with water and soil, and the city of Liberty is along the river and coast, with abundant aquatic products, but there is relatively little pork, so it is already very satisfying to eat.

But the imperial capital has endless meat. The meat of wild beasts is the most popular, especially venison, which is an indispensable dish for royal banquets. Pork, chicken and duck are not favored by many nobles.

"What about this?" Another new dish was served, and the monks enthusiastically brought the dish to the bishop.

The gray-green eyes glanced casually and couldn't move away.

"steak?!"

The bishop became interested.

Over the years, he has been lucky enough to eat at large banquets twice.

A charming smell of beef wafted from the lobby one after another.

The big steak was fried for the monks, and the bearded chef cut it into small portions with a big knife and distributed it to each monk.

For the most distinguished table, each deacon's steak is carefully fried in small portions, and the bishop's steak is selected from the tenderest sirloin.

The outer layer of the steak is fried until golden, and with the slight heat, you can smell a little brandy and sage.

The spices and wine complement the meaty aroma of the beef without either masking it or revealing it entirely like roast pork.

It's just that he was a little embarrassed looking at this big piece of meat.

I definitely want to eat, but I didn't bring a knife today.

Someone nearby saw him not moving for a long time, and then he reacted, raised the knife in his hand, and asked to serve the bishop.

If someone made a move, he naturally had nothing to say.

The sharp blade cuts the steak, and the fault can be clearly seen. The color gradually darkens from the outside to the inside, and the steak meat is still bloodshot inside.

"It was invented by the blood race." A monk cut up his own steak and immediately threw it aside, "Ominous food."

The bishop's erudition was reflected again at this time, "This kind of cooked steak is the most tender and delicious, and it is a popular way to eat it."

It turned out to be the case.

Everyone is taught again.

The dissatisfaction of the three archdeacon bishops who had been silent all this time reached its peak tonight.

The new bishop always revealed a sense of superiority in every word and deed, and kept reminding everyone present that he came from the imperial capital and had seen a lot of the market.

In front of him, they always have a feeling that even if Liberty City can be compared with the Imperial Capital and share the reputation of "one of the three most prosperous cities on the mainland", in front of the Imperial Capital people, they always prefer Country folk living in a corner.

This ostentation is invisible and happens without the bishop realizing it.

"It's really delicious." Everyone put the cut beef into their mouths, smiling all over their faces, "As you said, the meat is tender and juicy, and the taste is excellent."

The bishop took a bite and nodded in relief. The taste reminded him of the glory of being able to dine with the grand dukes in the past.

"The last dish, bear's paw."