135 Lesson 126: Pork juice

Get ready to eat in the dungeon for the day.

I would like to cook in the dungeon for about three or four days if I have to.

I let everyone have breakfast, so I have time.

By the way, it's just easy to bake, so I fed them Bloody Horn Bull steaks, and they all looked delicious.

There seemed to be nothing wrong with the steak in the morning.

Of course, I can't steak in the morning, so I made instant soup with coffee and bread easy.

Well, I wonder what I'll make today.

I made a bowl of fried food and beef yesterday...

It's convenient that it seems like it could be a bowl thing.

Just get on top of the rice and it's delicious.

If you think about it, you should make it around ginger roasted or miso pickled.

Speaking of which... Oh, there it is.

I totally forgot the oak general miso marinade I made before.

You've got quite a few left.

Bake all this and make sure you bake miso.

And then make a ginger grill for Oak General.

I always use this. It's easy because it's just cooked with ginger sauce from the company.

The rest is for rice, and the pork chaps I made before are easy, so let's make them.

Using oak general meat would taste even better.

Speaking of fit for dinner, I'd love to have a curry.

Curry is a pigmeat. As far as I'm concerned, I still have oak general meat, and I just want to make it, but it doesn't smell...

Because the smell of curry is quite good.

If I'd pumped the smell of curry around here, they'd definitely say something.

I don't know, cooking with pork... oh, let's make pork juice.

It's a piece of equipment, and I want warm juice.

I don't know about the Fells, but should I use them for more Oak General meat?

First, shop online at the supermarket.

I also used one of the half-dimensional torso pans I bought yesterday for pork juice and then the one with the bigger 28cm frying pan until now, but I'd like a little deeper.

Oh, there's a deep frying pan, why don't you buy about four of these to go with the stove?

And then we'll buy a lid to go with it.

At this time, I also bought a lot of kitchenware and dishes for the ball monkeys, balls and wood bells.

Then I need to buy ingredients that lack pork juice.

There are potatoes, carrots and onions, then sesame oil and granules, so there were radishes, gobo and konyaku, and then there was no miso.

And then I also buy the ginger-baked sauce from the company I always use, and buy ketchup that's not enough to make a pork chap sauce.

Wait, if you want to cook ginger and miso, make it a bowl or eat it individually. You need to chop cabbage.

I have cabbage in this world, but eating it raw is a bit......

I also bought cabbage for chopping at the online supermarket.

If you're eating raw, you'll feel more comfortable buying it from an online supermarket.

That would be a waste of cabbage I bought over here.

When it comes to heating cabbage and easy cooking... is it good around the pot meat?

It's easy if you use a sauce of pot meat on the market.

All right, let's buy a sauce of pot meat too.

Hmm, that took quite a while.

Half-dimensional torso pans and frying pans were a good price.

That said, it's insignificant from my current possession.

Now, shall we make it?

Let's start with the most laborious pork juice.

Cut the oak general meat into thin slices and cut into about 3 cm wide pieces.

Cut potatoes, carrots, and radishes all the time, and the onions will be slashed five millimeters wide, and the gobo will be left in retreat and exposed to water.

Konyaku said cut the rectangle and let it boil down gently.

When the bottom treatment is ready, pull the sesame oil into the semi-dimensional torso pan and fry the oak general meat.

When the color of the oak general meat changes, add the vegetables and conyak and fry to soak up the sesame oil throughout.

Then add the water and granulated sauce and simmer while removing the ac.

Once the vegetables are tender, add the miso melted in the broth and let it simmer.

Taste which one.

Zuuuuuuuuuuu, yeah, yummy.

The vegetables are cooking softly too, but after a little more time the flavor may stain and taste better.

Pork juice depends on the household.

I also use sesame oil when I make it myself because my parents used sesame oil.

It smells like sesame oil and is delicious.

The rest is quite different.

Our basics are like the onion drain of the one I just made.

I guess I started putting onions in it after I lived alone.

I started adding onions because it would be better if they were sweet.

It would be delicious to add potatoes and sweet potatoes instead of potatoes.

You can change the ingredients and make pork juice again.

I decide to keep the pork juice asleep for about an hour before boiling it down again and turning it into an item box.

And then bake the Oak General ginger and miso, and then bake the pork chap.

Bake, place on a plate and repeat the storage in the item box.

"Huh, that's all I need"

Next time, it's pot meat.

Cut the oak general meat into thin slices and cut into large bites.

Cut the cabbage into pieces.

Stir the oil in the frying pan and fry the oak general meat. Add the cabbage when the color changes.

When the cabbage is soaking up, spin the sauce of pot meat commercially, tangle it all over and saute gently, and you can do it.

That's super easy.

Bake this too, put it on a plate and repeat the storage in the item box.

Well, it's time for lunch, and chopped cabbage after lunch, okay?

Of course, the pork juice has been simmered again and stored in the item box.

"Lunch today...... let's go on steak again. Now I'm gonna make it a bowl. - Uh-huh."

When I felt the signs and looked behind me, Fell, Sui and Dora waited in line for me.

"I'm hungry, it's rice"

"Rice, rice ~"

"I'm hungry."

Really, your belly clocks are accurate.

I made Wyburn's steak bowl for lunch.

I can serve it with a Wyburn steak on top of the rice and a little garlic flavor of steak soy sauce.

Everyone was eating delicious food.

I ate it too, but it was super easy but delicious.

I like meat anyway.

It's nice to have this kind of luxury from noon on.

I'm waiting to cook again.