Lena Donawan's Cooking Recipes:

Donawan's delicious lemon pork kidneys pie:

You've probably eaten many fruit pies, and they're sweet. But you probably haven't really tried lemon pork kidneys pie. The crust of the bread is crispy brown, and the inside is filled with stewed kidneys and pork. As soon as you bite into it, the aroma of lemon slides into your mouth with the crispiness of the pastry and the tenderness of the pork kidney. Probably because the women of Zamir are always proficient in cooking, and the kidney pie is a great delicacy that the women of Zamir can make, especially those mothers, so the kidney pie is also known as "mother's cuisine" in Zamir. If a Zanmir tells you that you want to taste your mother's taste, you must want to eat kidney pie! Are you intrigued?

Material:

Toasted puff pastry, egg yolks, flour, pork kidneys, lemon, flour, onions, stew, black pepper, dragon fire tree fruit juice.

Method:

Dice the onion, pour the dragon fire tree fruit juice into the pot, add the pork kidneys and fry the yellow, then add the lemon juice and onion, and simmer for 10 minutes.

Return the stew to the pot, add the flour and stir well so that the flour evenly coats the stew and pork kidneys, and of course, the onion is no exception.

Pour the broth into the pot, slowly concoct, cover and simmer for 1 hour, adding some more if the water has evaporated too much.

Add a pinch of salt, bring out the finished minced meat, and add a little lemon slices and black pepper.

Roll out the puff pastry, a quarter of an inch in size, preferably no longer than your baking sheet, which will serve as your pie crust.

Spread the egg yolk evenly on the crust, put it in the oven, 150 degrees, 30 minutes, and the fragrant lemon pork kidney pie will be out of the pan!

Note: Mom's trick is to thread three holes with wire before baking, so that the soup inside will condense along the holes on the outside of the crust when baking, so that you don't have to dip the sauce separately!

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"Now who can tell me what the menu flow should be in a traditional, formal meal in the Holy Falcon Empire?" Chen Lan asked.

Only Lena, Louise, and Domines raised their hands, and the other girls stared wide-eyed. It's the same with Fan, he hasn't eaten a serious meal at all, he spends most of his time in the wild, and even if he eats at home, he just gets some of it. He and Elle ate whatever they could, and most of the time it was just a hodgepodge - they had to eat their fill, and as for the taste, it could only be said that it was okay.

"Miss Dominis! Let's talk about it. Chen Lan glanced around, and finally called Dominis's name. Lena angrily lowered her arm, and Domines threw a disputed look at her. Not to be outdone, Lena glared back, conveying a sense of "what is there to be proud of".

"Ms. Chen, in the Holy Falcon Empire, a meal in line with the formal tradition of nobility should include a cold or hot meal. The second dish should be soup, followed by salads and large plates. The last level of the entire menu should be the dessert gate. In a formal meal, if there is no dessert, it is like a story without an ending, which is regrettable. Domines said.

"That's a good point! One point for Tangnis! Yes, in a formal meal, the flow of food has its own rules, as Miss Dominis said. Although the customs vary slightly from place to place, under this large system, they are all about the same, with slight variations and differences according to the culture of each place. ”

After Chen Lan finished speaking, he tapped the pot in front of him with a spoon, and then several changing patterns appeared above the pot. "Our traditional cooking methods are divided into nine broad categories, as you can see." Chen Lan showed the pattern above the pot, and then said, "They are: stir-frying, frying, frying, baking, grilling/grilling, stewing, steaming, boiling, and soaking. You can see these recipes on pages 4 to 9 of the textbook, but now, starting at the front, everyone stands up and reads aloud the descriptions in the textbook, starting with you, Miss Louise. ”

"Fry. When stir-frying, you need to use high heat, because the tender meat will solidify when it is heated to the beneficial part of the human body, so using high heat can shrink the surface of the meat and seal the juice in the meat so that they will not be lost. ”

"Fried. Pan-frying refers to cooking with a small amount of oil and the surface of the food coming into direct contact with the hot oil. Therefore, it is necessary to master the heat to ensure that the delicious soup is not lost. It is common practice to use some flour to protect the fried side or seal the juices inside. ”

"Fried. Frying refers to cooking by immersing all the ingredients in a large amount of oil. This cooking method allows some of the fat in the oil to soak into the ingredients, so it is especially suitable for ingredients with low fat content, such as brisket meat. In addition, it is very important to control the temperature of the oil, as too low a temperature will allow a large amount of fat in the oil to soak into the ingredients, affecting the original taste of the ingredients. We can use some bread crumbs or flour crumbs to wrap the ingredients as a protective layer to maintain the original umami flavor of the ingredients. ”

"Baking. Baking is the process of cooking food in an oven or stove at high temperatures. Food is not heated by the direct burning of the flame, but by the conduction of heat by air. A lot of water is lost from food, so this cooking method is not suitable for ingredients that are too small. At first, you should bake on a high heat, and then you should lower the temperature and use a lower heat to complete the rest of the heat. ”

"Barbecue/grill. This method is suitable for thinner ingredients. Place the ingredients on the grill or pot and heat them directly over the stove. This cooking method can leach or lose a lot of good quality in the ingredients, so in order to avoid burning, you need to always pay attention to the grilled noodles, and if necessary, turn them over or drizzle with some extra oil. This method heats up the food quickly and also preserves the umami flavor of the food. Seafood can also be cooked in the same way. ”

"Stew. This method refers to cooking food over a longer period of time with a certain amount of soup or sauce. The trick is to boil the liquid over a strong heat and then simmer it. The food cooked in this way is particularly fragrant, but it is important to note that the ingredients we choose are tougher because the flavor of the soup is stronger, and the strong ingredients after stewing are not easy to fall apart. It is necessary to add a lid when cooking, otherwise the aroma and moisture will all run away. ”

"Cook. Cook with boiling liquid. When the temperature of the water reaches its boiling point, the liquid bubbles. This method heats up food in the shortest possible time. For example, some vegetables and meat, seafood, etc. This method can also be used to make jam, which quickly removes water from the fruit and can also remove water from the jam to make them more viscous. ”

"Immersion. Heat the ingredients in the unboiled liquid. Water, soup or alcohol can be used. This method is suitable for cooking more tender ingredients, including seafood and fruits and vegetables. The ingredients cooked in this way will retain the aroma and texture of the food for a long time. ”

After everyone finished reading, Chen Lan began to demonstrate in the pot in front of him with some ingredients. For a while, the whole classroom was filled with aroma, and people couldn't help but drool.

"That's the content of this lesson, we didn't actually cook it in this lesson, but the basic knowledge you have learned is very useful, and after you are familiar with this knowledge, we will start to really learn a dish in the next class, herbivore consommé. Students are invited to go home and prepare for themselves, and then learn how to use cooking tools before class. ”