Because there are so many people today, Mingyue planned to cook more soup base.
First up is the [Funny Mushroom Soup Base] or the [Witch Mushroom Soup Base].
The name comes from the fluorescent mushrooms from the Misty Forest. The spores of this mushroom are fluorescent, and there are circular fluorescent halos on the mushroom cap. After being put into the pot and boiled, the color of the entire soup base will become colorful, and it looks like you will be poisoned if you eat it.
Is this really not a witch's potion?
But in fact, the soup made from fluorescent mushrooms is extremely delicious and you can’t stop drinking it.
The most amazing thing is! This kind of mushroom has a meaty aroma. You don’t need to add chicken or ham when stewing it, and you can still stew it with a rich meaty aroma.
Of course, it will be more delicious if you add mushrooms and chicken to stew together.
But this soup base is a delicious one that requires courage to taste.
Mingyue even made some ghost-shaped meatballs for fun and prepared to cook them in the pot.
Next is the [Sour and Spicy Dregs Vinegar Base].
The seafood cooked in this pot is extremely delicious, sour, spicy and refreshing.
First put the bell peppers into a blender and beat them into pieces, then add water to the fermented glutinous rice and beat them into a paste.
Pour oil into the pot, add minced garlic and stir-fry until fragrant, then add chopped chili peppers and stir-fry until the aroma comes out, then add some tomato pieces and mashed fermented glutinous rice.
After boiling, add salt and vinegar and the bottom of the pot is ready.
The dipping sauce for the dregs vinegar pot base is also very particular. It is made by adding small kumquats to the usual seafood dipping sauce, so that the whole dipping sauce will become very refreshing.
Mingyue explained to Craig as she cooked, "If you add some lotus root slices to this hot and sour soup base, it will be delicious, like lotus root slices in vinegar. Cooking is like this, with many different ways to change, but they all have the same basic principles."
Then there is the [rich curry flavor hot pot base].
The production method is somewhat similar to cooking curry rice.
You need to chop an onion and garlic and put them in a pan to sauté until fragrant, then add tomatoes, bell peppers and diced apples, yes, diced apples.
This is Mingyue’s unique secret recipe for making curry. After stewing, the apples added in cannot be tasted as apples at all.
Add curry powder and turmeric powder and stir-fry, then pour in bone broth and top with two curry cubes.
Finally, taste and add salt and black pepper as you like.
Mingyue also likes to add some coconut milk when serving the curry soup, which makes it smoother.
The prepared curry soup base is extremely delicious when used to cook meatballs or beef.
There is also [Refreshing Grapefruit Soup Base].
When Craig saw Mingyue take out the pomelo from the refrigerator, he was a little surprised, "Can pomelo be used for hot pot?"
"Of course! The fresh aroma of grapefruit will make the base of the pot really special."
Mingyue asked Craig to help her peel the pomelo, and she used magic to separate the flesh and pulp of the pomelo and squeeze out the pomelo juice.
Add water, kelp (konbu), soy sauce, and a little salt to the pot, bring to a boil, then add the yuzu juice and yuzu peel, and you're done!
It is very simple, and the cooked vegetables are very refreshing with a hint of grapefruit aroma.
Later, Mingyue also made [Sticky Kimchi Pot], [Meat and Sour Cabbage Pot], [Milky Soy Milk Pot], [Sour and Sour Combination Pot], and [Extremely Fresh Seafood Pot].
Of course, the tomato pot and clear soup pot that we made before are also prepared.
Dishes like Sichuan pepper chicken and pork belly chicken were not included in the menu this time because they are more time-consuming to prepare.
In short, after preparing more than a dozen kinds of hot pot, Mingyue collapsed in the chair, inexplicably feeling that she was full just by smelling the food.
Fortunately, we have help now. All the vegetables for hot pot are prepared by Gordon and Craig.
Oh, and of course there are those meat rolls that the Scythe Demon helped cut.
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Dinner begins, and today's dinner is very sumptuous.
Just the row of hot pots in front of you looks very shocking.
"Everyone, today's dinner is a self-service hot pot. There are two rows on the left and right, and each row has more than a dozen kinds of hot pot. You can choose a seat according to your preference."
This is the hotel staff meal for tonight. When all the creatures heard it, they cheered.
As for Mingyue and the others, they have their partner Lucifer, the new sickle demon in the hot pot restaurant's kitchen, and Kulbak, who, according to Alros, can eat a lot.
So Mingyue gave him some special treatment.
Several four-square hot pots were set out so that everyone could sit together and taste a variety of flavors.
Lucifer likes spicy food, so he also likes the dregs vinegar pot base. He picked out the prawns and fish fillets in the dregs vinegar and ate them non-stop.
After seeing Mingyue pick up a few lotus root slices, Lucifer also followed suit and took a piece. As soon as he took a bite, his eyes lit up.
The crispy texture and the hot and sour soup go surprisingly well together.
The sickle demon is relatively quiet, but he eats very quickly. He likes the refreshing pomelo hotpot and mushroom hotpot very much.
Kulbak is exactly in line with Alros's evaluation, a complete carnivore.
He first ate a few big bowls of lamb ribs. After satisfying his desire, he became addicted to the beef slices in the curry pot. He also learned how to dip the beef in egg liquid and cover it on the rice. After eating three big bowls of rice, he had a new favorite: lamb rolls in sauerkraut pot with vermicelli.
He really didn't expect that just one cooking pot could have so many combinations.
It’s really delicious!
When everyone was almost done eating, Kulback was still eating.
It feels like I've been hungry for half a year.
Alros said he couldn't bear to watch it.
Seeing that he liked it, Mingyue put some noodles in the curry pot for him.
I ate all the curry noodles and drank all the soup.
Kulbak saw that there was still some food left in the other pot, so he asked for half of the rice, mixed it with the hot pot soup, and thoroughly cleaned the entire table.
Seeing the diners being so cooperative, Mingyue and Craig, the two cooks, felt a sense of accomplishment.
Kulbak sat cross-legged on the ground, leaning against the wall, and burped contentedly.
He couldn't wait to ask Mingyue if they could eat in the hotel if he agreed to open Yun Island to tourists.
Mingyue explained to him, "It's like this. If you open a shop on Yundao, you can make money on your own. If it's a partnership, you can get a share. When you make money, you can come to the hotel to order food or enjoy other activities. Of course, it's okay if you don't open Yundao. If you provide me with beef and mutton, I will also spend money to buy it."
"Open!" Kulbak made the decision immediately. He knew himself too well. If he only used beef and mutton to exchange, it would not take long for him to eat up all the sheep and cattle he raised.
After making the decision, Kulbak handed Mingyue something.
He placed a tiny seed in Mingyue's palm.
"This is a magic pea. It has the power to grow to the clouds. Once planted, it will grow rapidly, reaching the clouds and providing you with a passage to Cloud Island."
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