Lena Donawan's Cooking Recipes:

Donawana onion soup:

The most authentic onion soup in Donawan's house takes the chef two or three hours to concoct. The resulting soup is warm and fragrant, smooth and tender, to the point of relieving hatred.

Can you imagine the feeling of taking a bite into the onion soup made by the woman of Donawan: soft, slightly sour with cheese, and the special aroma of onions? reluctant to swallow it, but it has quietly melted into the tip of the tongue. The soup of Donawana is like that of a woman in Donawana.

Material:

Onions, Zamir bread, mozzarella cheese, herbivore bones, butter, wolf blood wine, thyme, bay leaves, black pepper, wheat flour.

Method:

Shred onions, boil soup with large bones, and slice Zanmir bread.

Put butter in a pan, melt and add shredded onion and sauté until browned.

Add the bone broth and wheat flour and stir quickly, the trick is to stir 3 times clockwise and then 7 times counterclockwise, repeat for 5 minutes.

Add wolf blood wine, thyme, bay leaves, black pepper, bay leaf, a squeaky grass, two dragon fire tree fruits, and simmer for 10 minutes, skimming off foam with a spoon.

Butter the slices of Zanmir bread and bake for 4 minutes in an oven about 200 degrees.

Place the soup in a baking bowl, top with a slice of toasted zammir bread, sprinkle with mozzarella cubes and bake for 10 minutes in an oven at about 200 degrees.

Note: Mom's tip is to cover the fried onions so that the onions will have extra juice. The onions should be sautéed until browned so that the water evaporates completely, so that the soup will be fragrant and crispy.

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"I've loved cooking since I was a child, and I believe that cooking can bring happiness to my family. At first, I was only helping at home, but in the process of helping, I learned a lot of basic cooking concepts and knowledge, which laid a good foundation for learning cooking in the future. That's right, Liu Angxing, the famous chef of the Qin'a Empire, is my master. Now, I would like to officially introduce my name to you, my name is Chen Lan, a native of the Qin'a Empire. Chen Lan picked up the spoon and knocked on the edge of the pot on the stove, and said happily.

"Hello Ms. Chen~" The girls greeted each other expectantly, but only one voice was particularly abrupt, it was the boy's voice.

Van was a little embarrassed, in fact, he didn't want to take this class at all, but Elle strongly asked Van to take this class, on the grounds that Van would be responsible for cooking delicious food in the future.

"You are welcome to choose this course, looking back on the past twenty years, I have mainly been engaged in the cuisine of the Holy Falcon Empire and the Qin'a Empire, and I will also deal with some Hashema Empire cuisine during this time, from which I can get a glimpse of the different styles and cooking techniques of various colors." Chen Lan said.

"Ma'am! Is it difficult to learn to cook? I didn't have a talent for this since I was a child, and my mother was afraid that I wouldn't be able to be a qualified lady in the future, and I thought so too. Louise asked, holding up her hand.

"Ah, cooking is not difficult to learn, this beautiful young lady, you will be a good young lady in a few years! The apprenticeship was a hard time because I was one of those clumsy people who didn't have much talent. But when I look back on it now, I still miss it very much. The first time I cooked the soup, the first time I grilled meat... There are countless failures in between, but more often than not, the joy of success is endlessly evocative. ”

Chen Lan paused, as if immersed in some memory, and then a light flashed in his eyes, and continued: "Actually, my master never teaches me how to cook in detail, although he will not be as abusive as other masters, but his stern eyes make me a little frightened. In order to succeed in my studies, I could only secretly observe the chef's cooking, and because I did not receive detailed explanations and careful teaching, I could only know what was going on but didn't know why, so I often failed. However, the accumulation of experience from failure has led me to develop a completely different cooking style from my chef - I think this is what the chef wants, and this may be the most suitable path for me who has no talent. Now, please open your textbook and read the first five pages! This is mainly about the division of labor in a large kitchen. ”

So everyone opened the textbook, the first page of the textbook is some messages, the second page is written big D of L (Division of Labor), and below it is a picture of the activities, from top to bottom: executive chef - assistant chef - department chef, and then below is the sauce chef at the same level; soup cooks; fish chef; Chef of dishes; stewed chef; frying chefs; Chef of frozen meat and appetizers; Pastry & Bun Chef; alternate chef; The last level is the assistant chef.

"Please use your wand or finger to tap on the text on the image and you will see the details." Chen Lan saw that everyone had seen almost, so he said. The girls quickly clicked on the text on the picture, and the pictures in the textbook changed, and what appeared in front of them was a detailed explanation of their correspondence. Van was a little impatient, because his thick fingers were always inaccurate, and what made him particularly angry was that every time he clicked, the book always came up with the words: "You stupid fellow! Your thick fingers aren't poking in the right place! Use your goddamn wand! ”

Van was about to take out her wand angrily, but Elle couldn't stand it, so she popped her little nails from her paws and gently clicked on the text on the picture. The text transforms to show what they need to read:

Executive Chef: The soul of the kitchen, responsible for all internal and external work, monitoring the operation of the entire kitchen, designing menus, controlling costs, liaising closely with the restaurant manager, etc.

Sous Chef: Assists the Head Chef in his day-to-day operations, monitors all production processes and product quality, and trains apprentices.

Department Chef: Responsible for the main day-to-day operations of each department, especially production management.

Sauce Chef: Mainly responsible for making sauces, soup bases, hot starters and stir-fried dishes.

Soup Chef: Mainly responsible for the preparation of soup bases and soups.

Fish Chef: Mainly responsible for fish and seafood.

Chef of Cuisine: Mainly responsible for the preparation of vegetables, roots and eggs.

Grilled Chef: Cooks the meat, the dishes that are grilled and then stewed, and the preparation of gravy.

Deep-fried chef: In charge of all fried meat and seafood.

Chef of frozen meat and appetizers: Mainly responsible for the preparation of all frozen meats and dishes, including salads, salad dressings, parstina pastries, and cold dishes.

Pastry & Baker: Responsible for all desserts and breads.

Alternate Chef: Responsible for taking the place of other chefs when they are resting.

Assistant Chef: Responsible for assisting the chefs of various departments in preparing and carrying goods, cleaning and setting utensils.

"As you can see, each chef has their own responsibilities. In most pubs and restaurants, there may not be such a fine division of labor due to the relationship between cost, manpower and material resources, so it is not uncommon for one person to wear multiple hats. However, in some lord's kitchens, royal kitchens, and signature taverns, the division of labor is detailed, and the quality is guaranteed to be very high. ”