Chapter 138 Love the Mos (1/2)

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Long Xi did not believe Lord Mo Kun could make a meal for her. After he got back, she was watching him busy in the kitchen.

It was also a kind of happiness to watch her beloved man make dinner for her!

Longxi was surprised to see Mo Kun chose the left forefoot of the three wild Russian black bears as ingredients.

It was known to be difficult to clean a bear’s paw, especially a wild bear’s paw. Removing the heavy smell was a really important step!

Mo Kun masterfully got on with the process of removing the fur and hard skin. Then, he added a soup of ham, beef bones, chicken, and fish to go with the three paws. After around 15 minutes, he picked the three paws up.

As a popular saying went, one might make great progress in a few days! Was he still the Lord Mo Kun who could not make a soft-boiled egg for her?

At this time, the three forefeet became slightly soft while the heavy smell became faint. The hard skin slightly curved.

He removed the curved hard skin and the claws, asking Long Xi to help him remove the bones of the forefoot. Then, he added soup-stock to stew it for a long while. When the forefoot became soft, he picked them up and cleaned them again.

Then, he poked more than 200 small holes with a needle and soaked them in honey.

Honey would penetrate into the forefoot through the small holes, which could soften the meat and add a sweet floral fragrance.

He prepared another pot of soup-stock.

Mo Kun put a bamboo plate under the forefoot and covered another one on top. Then, he used a pair of chopsticks to prevent the forefoot from deforming.

He put the forefoot along with the bamboo plates into the pot, adding some cold water and continuing to stew it.

After five or six minutes, he poured out the water and added some more freshwater to stew.

He repeated this process three times. Every time he picked them up from the water, he would use the cold water to soak them for a while to further remove the heavy smell.

Then, he soused the forefoot with chicken soup, onion, ginger, and cooking wine and stewed them for about 15 minutes.

Then hee put a bamboo plate over the bottom of an earthen pot and placed the forefoot into it.

Then, he piled the chicken, elbow pieces, seaweed, licorice, cooked ham, onion, and ginger on them and poured the boiled soup-stock in.

He boiled them on high heat and changed to a low flame to stew after adding salt, pepper, and sugar for flavor.

It would take at least three or four hours to be fully well-cooked and tasty.

Long Xi had never expected that Mo Kun had made such great progress in cooking for her that he could even make a tasty dish of braised bear’s paw. This dish was known to be really difficult to make.

When Long Xi and grandma took a taste, the forefoot had been well-cooked. It tasted tender and smooth. Chewing it slightly, they felt the meat’s rich flavor lingered in their mouths. It was really delicious.

She tried a drop of the soup-stock and nearly bit her tongue due to its good flavor.

That taste was really fantastic!

Long Xi said with a smile, “I got an idea from this dish. Combining the techniques of molecular cooking, I can create a new dish called ‘Love the Most’.”

Long Xi put a large piece of fresh lotus leaf on the white jade plate with dry ice particles and placed another black bear’s forefoot in the center.

Smoke surrounded the forefoot, forming into a fairyland.

Dry ice was easy to evaporate into carbon dioxide at room temperature.

The usage of dry ice was a unique technique of molecular cooking, which was also an important way to evaluate the level of dishes.

Then, she put a pure-white, ping-pong-ball-sized “bright pearl” made by the technique of molecular cooking onto the palm of the forefoot.

The golden forefoot and the soup formed an obvious contrast to the low-temperature white “pearl”.

Mo Kun ate the dish and found that it seemed to play a piece by a delicious quintet symphony.

The first taste was from the unique meat flavor of the forefoot itself.

The second was about the soup-stock of the elbow, chicken, and beef bones.

The third level was the sweet flavor of honey in the bright pearl. From the taste, he seemed to see the flowers blooming in the mountains and plains.

The fourth was the fusion of all the flavors with the freshness of spring bamboo, the spicy flavor of ginger and onion, and the enhanced taste of the long-term soused ham.

The fifth level was from the cocktail jelly in the pearl.

Mo Kun was intoxicated by the symphonic fairy music and could not get out of it.