Dimensional Medicine King

"No, it's not just the Clow card. After all, I didn't perceive anything, but this store is a bit strange, or what is the relationship between the other party and the Clow card? But the boss doesn't seem to be possessed... ..."

The mysterious creature called 'Xiao Ke' has a serious face with its arms folded, but with its petite shape, it gives people the illusion of being cute.

"How about we test it out later?"

"Alright, anyway, it's a clue..."

Seeing 'Xiao Ke' started talking about business again, Kinomoto Sakura couldn't help but sigh in her heart, after all, she originally thought that today she could take a rest after a long absence.

But when she stuffed the biscuits on the plate in front of her into her mouth, her eyes lit up.

The crispy taste and the chocolate chips sprinkled on it made people's eyes bright, and after putting it in the mouth, the sweetness spread in the mouth unconsciously after touching the saliva, which made her squint her eyes .

Suddenly, she seemed to remember something, grabbed a cookie, soaked it in milk, and then put it in her mouth...

"Zhishi! Xiaoke, you guys have a taste too~"

'Corberos', which is called 'Xiao Ke', looks like a cute lion doll, but it is actually a powerful guardian beast that protects the 'Kuro Card' because of its lack of magic power. Now it is also assisting Kinomoto Sakura to collect Clow cards, but it has a hobby...

"Mmm! Delicious!!"

Although the expression is still serious, but the constantly wagging tail shows that it is in a good mood now.

Seeing the other party's happy look, the other two present couldn't help laughing out loud, as if they had temporarily forgotten the difficulty of collecting Clow cards...

Chapter 12 Risotto

Lan Si didn't know that the customers in the store began to guess his identity again, but even if he knew, he wouldn't care too much. After all, it's like he always made mistakes in reasoning in some strange places so far, and no one has ever guessed it right. It's not surprising that he has passed his identity, because this small shop is really special.

At this time, his attention is all on the customer's order.

"Risotto" has a strange translation, so many people don't know it. Generally, most people call it "Italian Risotto". It is a relatively common Italian dish, but there are very few written about the original name. , That's why Tomoyo Daodaoji was stunned at first.

This dish belongs to the northern cuisine of Italian cuisine. Because there are more local dairy products, a lot of cheese and olive oil are used. This also makes this dish, which was originally only famous in Milan, quickly become popular with people all over the world. .

But what is even more surprising is that although this dish is a traditional food in Italian cuisine, there is also a saying that this dish was actually introduced to Italy from the Celestial Dynasty with Mongolian cavalry hundreds of years ago, but Lan Si prefers the saying that this dish is Italy brought by Marco Polo.

Of course, there are both supporters and opponents of "Risotto (Duo Suo Rice) originated in China". After all, cheese is one of the main foods of the Mongolians, and it is reasonable to estimate based on the time when this dish appeared, but for Lansi In other words, this kind of bean knowledge learned in cooking can only make him smile, but it is not helpful for the production itself. It has become a very Italian dish.

The thick cheese, the fragrance of olive oil and various seasonings are convenient to eat, easy to make, and almost suitable for most people's taste buds. It is worthy of its name in the country known as the "hometown of travelers".

The ingredients needed to make it are not too much.

One of the souls of Italian cuisine, olive oil, cheese and spices, in addition to rice.

On the contrary, the seafood that affects the taste of 'Risotto (Duo Suo Rice)' is actually an ingredient. After all, the core of this dish is rice.

Huge lobsters have their shells removed to cook the soup, while the lobster meat is set aside and ready to use.

While the soup is boiling, the flames are tumbling on the stove, and then olive oil is added to the hot pot. When the hot pot is completed, the washed rice is directly poured into the pot and quickly stir-fried.

That's right, stir fry directly with raw rice.

In fact, the biggest difference between 'Western fried rice' and 'Chinese fried rice' is here.

As a traditional Chinese person, Lan Si was stunned when he first learned how to make Western-style fried rice.

Stir-fried directly with raw rice?Can this be eaten?

But in fact, this also stems from the eating habits of people in the East and the West. The West is more rough, while the East is more delicate. There is a preference between the two methods, but it is impossible to comment on the pros and cons. After all, "what do you like to eat" is an extremely important thing. It's a personal matter, just like some people like the taste of durian and the taste of avocado, but some people hate it.

As a chef, one of the most important steps in the learning process is to abandon personal ideas and simply study and learn it.

First, stir-fry over high heat to evaporate all the remaining water droplets on the rice after washing and draining, and then turn the high heat to medium heat. This is to prevent the rice grains from being scorched when the stir-frying speed is too slow. Lan Si doesn't need to worry about this matter.

"Crash~"

The sound of rice grains being stir-fried kept coming from the kitchen. People who didn't know it thought it was someone practicing iron sand palms, but as the rice grains continued to toss, the original white rice grains were also stained with a special luster of olive oil.

And as the stir-frying stopped, Lan Si also put a grain of rice into his mouth and began to chew.

There is no doubt that the rice has not been thoroughly fried. When you bite the rice grains, you can clearly feel the texture of the rice grains like flour, but because it is made of 'Risotto (Duo Suo Rice)', this is enough.

Add part of the 'broth (chicken)' that is always in the kitchen into the rice, and then start stirring continuously, and with the constant stirring of the chopsticks, you can clearly see that the chicken soup in the pot is slowly disappearing.

There is no doubt that part of the water in the chicken soup has evaporated, but more of it is absorbed by the rice grains that have been stir-fried. At this time, you can actually feel a sticky feeling when you stir the rice with chopsticks. Thickness, at this time, you can also add the previously boiled 'lobster shell broth' into the pot.

The soup doesn’t need too much, it’s best if the rice has just been covered, this is to prevent the cooked ‘Risotto (Duo Suo rice)’ from being too soft, but for older people, or those who have a weak stomach, you can choose to add a little more soup , It is also soft when cooked in this way.

The rice has been processed, and the next step is to add other ingredients.

Seafood is naturally indispensable for paella. The lobster meat left over from the previous cooking broth, nutritious mussels, oysters that most people like, add a layer of seaweed and sprinkle with spices.

However, the spice chosen by the blue company is not too common --- thyme.

I didn’t choose the rosemary used for Ezio’s "paella" last time, because the taste of rosemary is relatively strong. It may be just right for Ezio who was born in Florence, but for Orientals However, it is a bit heavy, and the dishes that rosemary is most suitable for are meat dishes rather than seafood dishes.

As for Lansi's favorite 'basil', he just added a little bit as an embellishment. This kind of spice that is often used to make 'vanilla sauce' is also called by some people as 'the taste of Italian cuisine'. At least Lansi likes this spice. .

In the end, as the main spice, besides 'thyme', there is actually another option, that is 'flower mint', which is a spice that is hardly seen in Chinese food, because it is mainly produced in the Mediterranean region, and it is also suitable for seafood. .

But in the end, Lansi still chose thyme because this spice is more suitable for stewing, and it takes a lot of time to make 'Risotto (Duo Suo Rice)', so naturally thyme is more suitable, not to mention that thyme itself is good for the stomach The effect of digestion.

After putting the lid on the pot, all Lansi needs to do is wait.

Taking advantage of this time, Lansi used the unused 'lobster shell soup' to make a small portion of 'lobster and oyster seafood soup', and at the same time made a 'cold seaweed', which can be regarded as a complete set of dishes ...

PS: Master Lu’s CPU measurement is 96°... I suspect that it’s not surprising that my computer blows up anytime, I’ll send it to the store for repairs on Saturday... If it really doesn’t work, I can only change it... Alas, now this The Internet cafes nearby are not open. If the computer blows up, you won’t be able to code. I hope it can be done tomorrow. Don’t affect the weekend update...