Chapter 51: Beer Duck, Spring Rolls, and Beef Brisket Stewed with White Radish (Part 1)

The witches in charge have different tastes, which is normal in Jiangyou's opinion. It is not a big problem. There are so many raw materials here, she can just prepare a few more dishes.

According to Matilda, several witches in charge love to drink beer, so the best choice is to make some delicious snacks.

This place is rich in delicious beer, and there is a de-feathered duck on the kitchen counter. It looks fat and lean, with firm meat... The first dish that comes to Jiangyou's mind is beer duck.

She hasn't brewed soy sauce and bean paste yet, so today's dishes still need to be supplemented with other seasonings. Dark beer, which has a mellow taste, rich caramel aroma and unique bitter aroma, is a good seasoning.

The dark beer duck, with its aroma and spicy flavor, should satisfy Lieya, who loves spicy food, and Gretchen, who enjoys drinking. Braised beef brisket with white radish, skimmed of excess fat and cooked until melt-in-your-mouth, should soothe the appetite and mood of Valta, who has a weak tooth. Polina loves seafood but hates the fishy smell, so she can make spicy stir-fried river shrimp or river clams in broth. As for the twins, who prefer lighter and more vegetarian dishes, leeks, flour, and bean sprouts make refreshing spring rolls.

Although I don’t know what Mana likes, among so many dishes with different flavors, there must be one that can suit her taste, right?

As for the fact that there were no bean sprouts in the kitchen, this was not a problem for Jiangyou who came prepared.

She deftly removed her skull, opened her cranium, and thrust her bony claws into the alien space she had expanded with spatial magic, desperately rummaging around—and hey, she found it! The bottle of bean sprouts she had grown from soybeans!

She was trying to pull the can of bean sprouts out of her head, which she was holding against her chest, when she saw two witches and Aunt Wolf enter the house. Aunt Wolf said cheerfully, "Xiaoyou, you're looking for me? Ah - Xiaoyou, what are you doing?!"

Aunt Wolf was caught off guard and let out a scream when she saw the headless skeleton holding its head with its left hand, its right hand inserted into its skull up to its elbow, still pulling something out with great force.

The skeleton suddenly pulled out a glass jar from his head and said, "It's okay, Auntie. I'll just get some food."

Aunt Wolf gasped, rubbing her heart, and watched the skeleton snap its head back onto her neck. It took her a while to catch her breath. "This...this, this is really scary."

The two witches who had never seen the world were stunned on the spot, nodding vigorously in agreement with Aunt Wolf.

"Hehe~!" The heartless (physical) skeleton smiled sheepishly, holding the back of her head. She opened the glass jar in her hand and poured out the perfectly grown bean sprouts. "Perfect!"

"Hey, bean sprouts?" Aunt Wolf calmed down and leaned over. "When did you send it?"

"Back when I was free and studying space magic," Jiangyou said with a grin, "I was curious if the speed of time in my head would change after being expanded by space magic. You see, aren't there those space props that can stop time? I just happened to have soybeans, water, and a glass jar... and everything just happened to happen!"

Aunt Wolf looked at her, not knowing what to say for a moment. After a long while, she managed to utter, "Fortunately, you are just a skeleton..."

Jiang You: “?”

She picked up a clean bowl from the table and neatly trimmed the heads and tails of the bean sprouts, leaving only the most essential and whitest part developed from the 'hypocotyl'. Although the operation was a bit troublesome, it could make the bean sprouts taste purer and fresher and the dish look more beautiful.

"Aunt Talia, those seasonings I asked you to bring me earlier—"

"Here, here." Aunt Wolf took out a large pile of onions, ginger, garlic and garlic sprouts from her handbag, all of which she asked Holly for Jiangyou.

Jiang You instantly smiled.

Aunt Wolf brought a lot of onions, ginger and garlic. She only took out a part of them for today's dishes, and put the rest away... Of course, she would also take the onions she cut today home and plant them in the backyard, so that she would have onions, ginger and garlic to eat whenever she wanted and never use them up!

The witches also used a magic stove with four burners. On the left was a large iron pot that looked like an inverted knight's round shield, and on the right was a tall and deep French soup pot. There was also a kettle and an earthenware stew pot on the countertop.

The big iron pot was shallower and thicker than a large Chinese wok, but it was barely sufficient.

Duck takes the longest to cook, so Jiangyou chooses to cook it first. She cleans and chops the duck, blanching it along with scallions and ginger in a French soup pot. After removing any excess blood and impurities, she removes the duck, lets it cool, and quickly cuts it into small pieces.

Some people don't like to blanch beer duck, believing it makes the flavor richer and the skin and meat firmer. But this is another world, and who knows if these witches raise ducks. To be on the safe side, Jiang You decided to blanch it to remove any excess fishy or other odors.

She used a knife to neatly remove the duck meat from the skeleton and put the removed duck bones aside, ready to make broth later.

While chewing the bones and sipping the broth while eating beer duck was a delicious experience, she felt it would be better to gradually introduce the dish to these "foreigners" who had never tasted fine food, so as to avoid the witches in charge being overwhelmed. It would be bad if they got their teeth hurt or got the duck bones stuck in their throats.

The boneless duck is cut into neat, bite-sized pieces, which shortens cooking time and makes the duck more tender.

Blanch the beef brisket along with the scallions and ginger. After removing any excess blood or impurities, place it in a ceramic pot along with the ginger slices to remove any fishy smell. Bring to a boil over high heat, then reduce to medium-low and simmer. Add the white radish halfway through the broth and simmer until it's melt-in-your-mouth soft. Skim off any excess fat or foam.

At this time, the soup is clear and has the sweet taste of white radish. Add a little salt to enhance the flavor and it becomes a heartwarming clear soup.

Beef brisket is stewing in a ceramic pot, and duck bone broth, which will be used to blanch the clams later, is bubbling in a French soup pot. Both dishes are basically formed. They just need time to make the texture and taste of the meat undergo a drastic transformation.

Jiangyou poured peanut oil into the wok, added the chopped ginger slices, sautéed them, and then added garlic, scallions, peppercorns, chili peppers and malt sugar in turn - because malt was used to make wine, the witches had no shortage of malt sugar in their kitchens.

She carefully controlled the heat and stir-fried the duck until it turned into a beautiful brown sugar color. When the duck meat and duck skin were facing down, she put it into the pot.

——Swish!

White smoke rose up, and the duck meat was quickly coated with a shiny brown layer under the effects of high temperature, oil and sugar. The aroma of meat filled the air, attracting Aunt Wolf and the two witches to peek out.