✓ Holographic Restaurant[Food]

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Pen Fun Pavilion

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In the cognition of Blue Leaf Boat, the weight of adult cattle is generally 300~600 kg, and no matter how big it is, I have never seen it.

But this "King of Moo Moobeasts" caught by Su Mingze has a similar appearance to a scalper, but the difference in size is more than ten or twenty times, a full 1.23 tons.

If it were still alive, it would be as tall as its own small restaurant.

As soon as the hooves go down, the leaf pavilion can be kicked out of a huge hole.

Fortunately, such a giant beast was killed in advance, and I don't know if there is such a boss in the depths of the forest...

With a sense of reverence for nature, Lan Yezhou took a moment to decompose the whole cow, and the resulting various parts of the meat filled the entire row of the compartment of his backpack.

He admired the full backpack lattice for a while, and muttered, "No wonder the players say that it is very cool to fight monsters and explode equipment, and the feeling of filling the backpack little by little is indeed very fulfilling." After sighing

, Lan Yezhou took out the ingredients needed to make the first dish, a huge, bright red, vaguely good-looking beef tendon.

Because the cow itself is very large, the decomposed beef is also large, and if it is not reprocessed, even the largest pot in the kitchen will not fit.

Lan Yezhou reluctantly cut the perfect beef tendon into several small pieces, and then washed them one by one and set them aside for later use.

After that, it's time to prepare the marinade packet.

The benefits of collecting rare ingredients and spices for a long time are reflected at this time, Lan Yezhou's backpack is currently 200 grids, which is barely enough, and more than 50 of them are filled with different spices, and he quickly took out the spices he needed.

Grass fruit, star anise, cloves, cinnamon, white cardamom, Sichuan pepper, cumin...

Other seasonings are prepared well in advance and placed on the side of the spices.

The grass fruit is crushed and put into a small bag made of gauze with other spices, and the mouth of the bag is firmly fastened.

Before putting the washed green onion and ginger into the pot, pat it slightly loose with the back of a knife, then put it in a hot pan with oil and stir-fry it to bring out the fragrance. Then pour water into the pot, add the marinade packet and other seasonings, and bring to a boil over medium heat.

After that, the boiling water will temporarily calm down, and when it boils again, you can turn on low heat and simmer slowly. In the rest of the process, as long as you occasionally turn the tendon in the pan to keep it evenly heated, you hardly have to worry about anything.