After drinking a bitter drink in the wine pool on the back of the emerald rock dragon, Lin Su bottled most of the remaining wine in the wine pool and sent it back to the flying saucer shell. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 infoAt present, there are really few people in the human world who can take the wine from the back of the emerald rock dragon, and if Lin Su doesn't take the wine away, it will be a waste to stay here.

Anyway, there was still a small amount of wine left in the wine pool, and even if someone did come, they wouldn't go home empty-handed.

Next, Lin Su and the others walked around the entire Jiuchao Island and found no trace of Bacchulong, so they could only go to other islands to search. Finally, he found the Bacchulong who was sleeping on the island of draft beer like a beer cup, and Lin Su took it to the point.

Bacchusaurus has a capture level of 37 and is not a creature at the top of the food chain on Liquor Ranch. It has always lived on the island because of the abundance of food, but it likes to fly to other islands when it is resting.

On these surrounding islands, Bacchuloon is the lord of the island, the existence at the top of the food chain.

Lin Su's initial goal was to capture two Bacchussaurs, one for Hodge to practice and the other for the finals.

However, after searching the nearby islands, only one Bacchus dragon was found, and I don't know where the other Bacchus dragons have gone.

"Forget it, one Bacchus dragon is enough. Hodge spoke.

A Bacchus dragon can reach a length of 48 meters and weigh more than 20 tons, which is enough to make tens of thousands of dishes.

Using a saucer shell to transport the whole Bacchusaurus back to the food house, Hodge asks Lin Su to split the whole Bacchusaur in half from the middle. The left part was put in the cold storage for the finals, and the right half was used by Hodge for his usual practice.

……

The meat of the Bacchusaurus is rich in alcohol and can be ignited directly with a little fire. It tastes like a mellow brandy and is forbidden for people under the age of 20.

When Hodge wanted to use the meat of Bacchus Dragon to present a wine dish, the first thing that came to mind was the combination of fire and wine, using the heat of the flame to enhance the aroma of the wine.

He first made a flaming steak out of a piece of Bacchus dragon's meat, which tasted good but always felt a little bit worse.

"What is the difference between the flesh and the flames of the Bacchus dragon? By the way, it's the staple food!" Hodge suddenly realized.

The meat of Bacchus is rich in alcohol, and when it is cooked, it is similar to drinking a high-altitude sake. And the average person always feels that something is missing if they don't eat a little staple food after drinking.

Being able to add a staple to the dish, Hodge came up with the idea of a dry-fried beef river. In the culinary world, there are many dishes that are particularly challenging for chefs, such as egg fried rice, sour and hot shredded potatoes, and guyu meat, and dry fried beef river is also one of them.

It is difficult to grasp the heat of dry fried beef river, too much oil is too greasy, and less oil will make the rice noodles black, and the pink taste of each river should be uniform. Too much soy sauce and too strong flavor, less soy sauce and too light. Wanting to make the pho taste moderate without letting the sauce rob the meat of the original flavor is the most challenging point for the chef.

Hodge chose to use the meat of the Bacchulong breast to make this dish, and this part of the meat is a lot of movement, a bit like a chicken breast, the meat is tender, delicious and nutritious.

Cut the brisket of the bacchuloon into strips and fry it in boiling oil until it is six ripe, and the mellow taste of the brandy will remain in the meat. Then return it to the pot and cook it for two years, and the meat will be fragrant, smooth and tender.

When heating the Bacchusaurus brisket, Hodge used a colander instead of a regular sauté pan, allowing the flame to come into direct contact with the Bacchusaur breast through the hole in the colander. Doing so not only preserves the flavor of the bacchus dragon meat itself, but also has the aroma of the iron plate, which makes people more appetizing.

Afterwards, the aluminum cabbage brought back from Jiurandao was shredded and stir-fried, using it to replace the bean sprouts in the original dry-fried beef river, and the turmeric poop was shredded to replace the leek. Two ingredients from the same origin as Bacchusaur are added to the dish to make it more closely integrated with the meat of Bacchulon.

Stir-fry the pho with chopsticks until it spreads, then mix all the ingredients together and stir-fry and season with the sauce to taste, and Hodge's crispy fried bacchus and pho is complete.

When it is served, the natural brandy also taken from the brandy spring of Sakarando Island is poured over the dish and lit with a fire, and the aroma of the wine is fragrant.

"Good taste. Lin Su, who couldn't wait, was the first to stretch out his chopsticks. The combination of the smoothness of the Bacchus dragon meat and the aroma of the best brandy was so attractive to Lin Su.

When you pick up the chopsticks, there is no excess oil and sauce in the plate at all, and this side is the so-called dry body, and you won't get tired of eating.

"The meat of the pho and bacchulong is grilled with a final flame to add a layer of crispiness, which makes the whole dish richer in texture. The rich aroma of wine overflows the mouth, as if it is chewing and solidifying the wine paste, and there is indeed no lack of pride like a wine hero. ”

"Aluminum cabbage and turmeric poop are used as adjuncts, so even people who don't like to drink alcohol can easily eat this dish without any hindrance, which is great. Niss said as she ate.

"Perfectly preserving the original flavor of Bacchulon, the sauce on the pho doesn't mask the flavor of the meat at all, Hodge, you really have a high degree of control over the heat. Sally El complimented.

Different people will have different flavors of the same dish, and the key is to grasp the heat. Most of the top chefs rely on their extensive cooking experience to achieve the best heat in their dishes, and a few geniuses rely on their natural sensitivity to ingredients.

Either way, as long as it achieves its purpose.

Being recognized by Sally Elle, who is also a chef, Hodge is naturally very happy. Ever since he met Sally El, Hodge has been pressed by the other party in his cooking skills, which can take a big hit to Hodge's self-esteem. Whether it's practicing food or other practices, the goal is to one day surpass Sariel.

"Hodge, I suggest you refrigerate the rest of the Bacchus dragon brisket and then take out a portion of it every day to make this crispy dry sautéed bacchus dragon meat and pho. This way, you can get an accurate picture of the effect of refrigeration on the alcohol content of the bacchus dragon meat. Sally El spoke her mind.

The most special feature of this dish is the rich aroma of the bacchus, which is also the heart of the whole dish. If there is a change in the alcohol content of the bacchus dragon meat, it will inevitably affect the taste of the whole dish.

"I will, thanks for the reminder. Hodge nodded hurriedly. This was something he hadn't taken into account before.