[Anime Crossover] Gudako Is Traveling Again Today (On Her Way Back to Chaldea)

If the next world is a modern world, can you add smoke mirrors? Woohoo, he is so cool, it must be fun in the manga

[Raw materials/seasonings] 4 squabs, 2 green onions, 3 slices of ginger, 2 star anise, 1 tablespoon of wine, 4 tablespoons of soy sauce, 12 slices of dried shrimp crackers, and a little more Sichuan peppercorns. [Production process] ① Dry the killed pigeons, place them in a bowl, mix with crushed ginger and star anise, wine and soy sauce and marinate for about 1 hour. ② Heat the pan, add more oil (preferably more oil), when it is 70% hot, add the pigeons, fry over low heat for about 2 minutes, remove with a slotted spoon and set aside. ③ After heating the frying oil until it is very hot, use a spoon to scoop the oil and pour it on the pigeons in the colander several times. ④Cut each one into 4 pieces while hot (cut off the head first, then cut it in half, then cut it into two crosswise), arrange them on a large plate, and stack the deep-fried crispy shrimp slices in the middle. Braised pigeon in red water Ingredients: 1. Ingredients: 2 red-billed gulls, 50 grams of green beans and rice, and 50 grams of carrots. 2. Seasonings: cooking wine, lean lean, MSG, sugar, soy sauce, Ci Duan, ginger slices, vegetable oil. Preparation method: 1. Suffocate the red-billed gull, remove the hair and internal organs, chop off the head and paws, wash and cut into pieces, put it in a basin, add starch and lean meat and mix well. Scrape off the skin of the carrots, wash and cut into small pieces. 2. Put oil in the pot, heat it to 60% heat, fry the gull meat pieces for about 2 minutes, remove and drain. Leave remaining oil in the pot, add green onion and ginger and stir-fry, add green beans, rice and carrot cubes and stir-fry slightly, add gull cubes and cooking wine, Add refined salt, monosodium glutamate, soy sauce, sugar and appropriate amount of water, cover the pot, simmer until the gull meat is cooked and tender, and serve. Sour plum pigeon Material: 2 squabs (350 grams, about 9 halves). Seasoning: 300 grams of pickled plums (about 8 taels), 4 level tablespoons of brown sugar, 3 tablespoons of Houjiang sauce, 2 and a half tablespoons of dark soy sauce, 1 tablespoon each of rose wine, ginger and minced garlic. Cooking steps: (1) Wash the squab and wipe dry. (2) Prepare seasonings. (3) Marinate the squab with seasonings for about 30 minutes. (4) Cover the squab with plastic wrap, leaving an opening to allow air to escape. Place it in the microwave and cook on high heat for 10 minutes, then switch to medium heat and cook for 3 minutes. Remove the pieces and put them on a plate. Angelica Huangmin Steamed Pigeon Ingredients: 1. 1 Pigeon 2. Angelica sinensis, Huangmin, appropriate amount of wolfberry, appropriate amount of wine, ginger slices, 1 spoon of sesame oil, salt. Method: 1. Wash the pigeons with hot water and mix well. 2. Put angelica, Huangmin, and wolfberry into a bowl, and pour boiling water into it to release the aroma. 3. Put items 1 and 2 into a steaming bowl, add wine, ginger, sesame oil, and water to submerge the pigeon meat. Steam in a pot. After steaming on high heat for 1 hour, change to low heat and steam for half an hour. Stewed pigeon with white fungus and tangerine peel: Color, aroma and taste: This dish has a fresh taste and has the effect of nourishing yin and nourishing the lungs. Ingredients: 2 squabs (each weighing about 400 grams) Accessories: 100 grams of white fungus, 10 grams of dried tangerine peel, 10 grams of Lean, 5 grams of monosodium glutamate, 2 grams of chicken essence, and 750 grams of broth. Production: 1) Slaughter and wash the squab, cut it into pieces, put it in a boiling water pot for 2 minutes, rinse with water, and put it into a soup bowl; 2) Wash and cut the dried white fungus into pieces, put it in a pot of boiling water and put it into a soup bowl, then add the dried dried tangerine peel; 3) Set the pot over medium heat, add the stock and bring to a boil, add lean, monosodium glutamate and chicken essence, mix well, pour into a soup bowl, put in a basket and steam over high heat for 30 minutes, until cooked.

Author, do you know what month it is today (smile:))

Update, the Japanese server is about to be launched

Update (evil howl) :)

According to the setting of the moon, Xiaodama's nine-tailed body is Amaterasu, so I can only offer incense to Muzan and the other ghosts.

Finally it was updated on September 12th! Woohoo! When can it be updated?

It is a bad habit for an author to be a pigeon, he must learn to be a hard-working author

Author, when will you update?

It's been more than a month (￣⊥￣), is it time for an update?