[I will update more when I get inspiration]
"You are Thanatos, shunned by the gods and hated by mortals."
"You are Shiva, the one who controls the storms and brings destruction."
…
"You are ■■■■, the origin of the universe, the master of all things."
[System: This is a god-playing game. Please work hard to clear the level.
So death leads the entire pantheon to dusk, and the storm hits the earth when Yugachu opens...
The original core that should never wake up opens its eyes from ignorance. All things begin and end with him.
*
The moment he cleared all the worlds perfectly, the system's beep did not sound.
Glory bows its head, stars crown it.
The truth emerges before our eyes.
——"You are the first and last god."
The world told him so.
But he took the initiative to step down from the throne, threw away the staff, tore off the crown, and smashed them and their supreme authority to pieces.
"No, I'm human."
Looking at the role-playing system in front of him, he declared arrogantly.
"The role of god is over, I have passed the level."
"The following story is about the life of a man named ■■."
System:…
But the world line is closed!
Don't you know what you did in the past?
[Reading instructions]
1. There is no cp, and no arrows are responded to, so the perspective is [unclear].
The protagonist wears a vest throughout the whole game and is very enterprising. His only thought is to clear the level. He has a vest and a world. He will not lose his horse before the ending. He has a slight attribute of being a fan of gods.
2. There are many private settings, mixed use of classic settings, fabrication and conjecture, and over-interpretation, and personal XP can be used freely.
3. Although there are three systems in the copy, it does not mean that there are only three (?, Other copies depend on which mythology research the author wants to pull recently
4. Do you think of adding more?
——————————————Open the next book "Outside Breeding App"
1.
With the help of an otaku colleague, Ye Lingge downloaded an extremely popular idle development game.
However, he was in the wrong forum.
Downloaded "Raising by a Foreigner" to "Raising by a Foreigner"
——And fell in love with this little game without knowing it.
2.
Stay up late to fill up the warehouse and reach the highest level.
An achievement called "Beam Bridge" pops up in the game, congratulating him on officially obtaining the qualification of a human guardian.
Ye Lingge:?
Unconscious Ye Lingge turned off her phone and slept peacefully.
When he opened his eyes the next day, a succubus stood at his door.
Claims to be a "facilitator".
3.
After appeasing the three-headed dog, he struggled to pull the silver dragon away, and asked the centaur to help clean up the mess. At the same time, he did not forget to scold the sirens who maliciously started the war.
After finishing the meal, Ye Lingge chose to lie down on the salted fish, not even bothering to move a finger.
The succubus who always disappears during meal times suddenly appears.
"It seems that you have completely mastered their habits."
"It's question time."
"—What do succubi feed on?"
1. Flirting and flirting, the succubus Gong x is very good at cooking and warms up the human sensibilities, and is a love cookie.
2. Not only the races mentioned in the copy appear, but also others.
3. Today I am going to engage in succubus attack, the best succubus attack in the world!
Purpose: What I am interested in is how to be a person.
Reader comments
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Braised pigeon meat
Ingredients: Squab (half)
Accessories: 10 grams of dried bamboo shoots, 5 grams of pomegranate
Seasoning: 10 grams of champagne, 1 piece of fish gelatin, 1500 grams of clear soup, 10 grams of sugar, 10 grams of Knorr chicken juice concentrate, 20 grams of roast pork sauce, 3 grams of salt, 2 grams of Knorr chicken powder
Production process
1. Mix clear soup, Knorr concentrated chicken juice, Knorr roasted meat sauce, salt, light soy sauce, and Knorr chicken powder to make squab soup;
2. Put the dehydrated squab into the soup and soak for 15 minutes until cooked;
3. Take out the squab, let it cool and remove the bones. Add the boneless squab into the soup to thicken;
4. Soak the dried bamboo shoots slices in warm water, stir-fry them and put them on a plate. Add champagne, isinglass flakes, clear soup and sugar to make champagne jelly;
5. Use the thickened soup to draw a diagonal line on the plate, sprinkle in the fried bamboo shoots, place the cooked squab on the plate, and arrange the pomegranate and champagne jelly.
Fried young pigeon
Ingredients: One squab (4.5--5 Taels).
Marinade: 45 grams of pigeon salt, 2 grams of Cantonese rice wine.
Ingredients: 4 pieces of garlic, 2 pieces of ginger, 1 piece of shallot, 2 pieces of ginger, all cut into purees.
Upper crust material: squab crispy water.
Method:
1. Clean the squab and set aside.
2. Mix the ingredients with the squab salt evenly and apply it on the inside and outside of the pigeon. Put more on the belly and chest. After marinating for 2 hours, take out the pigeon and slightly rinse off the ingredients (just rinse it off).
3. Boil a pot of hot water. When the water boils, put the squab into the skin (about 6 seconds). Use an "S-shaped hook" to hook the throat where the knife falls. When the skin is slightly dry, apply crispy skin water (you can also use an oil brush to brush the skin water), and hang it in a ventilated place to blow dry.
4. Heat a pot of oil to 170 degrees, put in the squab, half-immerse and half-fry until the squab's golden red skin becomes crispy and cooked (4.5-5 Liang, fry to about 4-4 minutes and 30 seconds, control the frying time and oil temperature, remember to fry too dry and lose the taste).
Baked Pigeon King with Rosemary and Salt
Ingredients: 350 grams of squab, 1 lotus leaf,
Seasoning: 10g rosemary, 600g sea salt, 4 star anise, 400g Teochew brine, 10g each onion and ginger, 10g rice wine
Production steps
1. Wash the squab first, boil it with onion, turmeric, and wine to remove the fishy smell, then soak it in hot brine for 10 minutes, wrap it in lotus leaves and set aside.
2. Ignite the Valsalva stove over high heat, heat the pot over medium heat, add salt and stir-fry for three minutes. Bury the squab wrapped in lotus leaves, sprinkle with salt and sprinkle with star anise, add rosemary and vanilla to the pot, cover the Valsalva stove and bake for ten minutes, then turn off the Valsalva stove.
Crispy pigeon with lychee and velvet
Ingredients: 400g squab/pigeon, 200g taro, 20g suet.
Method:
1. Steam the taro, mash it, add suet and knead it into lychee jelly and set aside.
2. Pour the squab into the water, use dark soy sauce to coat the pigeon skin evenly, put it into a high-temperature oil pan and fry until golden red, take it out, and use brine to marinate the squab, then marinate it, remove the bones after taking it out of the pot, and keep the whole pigeon meat for later use.
3. Spread the deboned pigeons (skin up) and stuff the bottom with lychee jelly and set aside.
4. Remove the oil from the pan, fry the stuffed pigeon until golden brown, take out and cut into pieces and place on a plate.
Pigeon meat with roasted pepper
Ingredients: 1 small squab, 100 grams of green pepper, 2 preserved pigeon eggs.
Seasoning: Ingredient A (5 grams each of monosodium glutamate, aged vinegar, raw garlic paste, and fresh dew, 3 grams each of chicken powder and sesame oil), 1 kilogram of white brine.
Production:
1. Use two gold bars of green peppers to be skewered with bamboo skewers, roast them on charcoal fire until the skins are charred, remove the skins, and chop into paste.
2. Chop the preserved eggs, add the roasted pepper paste and ingredient A and mix evenly to make the roasted pepper sauce.
3. Slaughter and prepare the squab, blanch it, put it into white brine, bring to a boil over high heat, reduce the heat to low and brine until the meat is mature, turn off the heat and soak until the brine cools, take it out and cut it into strips, add the prepared roasted pepper sauce, mix well, and place it on a plate.
?
Braised pigeon with vanilla
Ingredients: pigeon
Ingredients: ginger, onion, vanilla, gecko, star anise, kaempferol, grass fruit, cloves, fennel, amomum villosum, white cardamom, patchouli, dried chili pepper, dried Sichuan peppercorns
Seasoning: cooking wine, five-spice salt and pepper, Huadiao wine, brown sugar, light soy sauce, dark soy sauce, fish sauce
Method:
1. Clean the squab, add cooking wine, ginger, scallion and five-spice pepper and salt to the pot, then add it to the boiling water pot and boil it, take it out and set aside.
2. Heat a pot and add a little oil, stir-fry the ginger and scallion until fragrant, then add the fresh soup, add vanilla, gecko, star anise, kaempferol, grass fruit, cloves, cumin, amomum villosum, white cardamom, agarwood, Huadiao wine, brown sugar, dried chili pepper, dried Sichuan peppercorns, light soy sauce, dark soy sauce and fish sauce to prepare the brine.
3. Put the squab into the brine pot for half an hour, soak it for another half hour, take it out and put it on a plate lined with braised peanuts, and serve with a knife and fork.
Features: Squab is often used to drizzle oil into dishes. Here, it is braised and served with braised peanuts in the form of "per person, per person". The method is surprising.
Braised tender pigeon with fresh ginseng and red dates
Ingredients: 150g squab, half fresh ginseng, 2 red dates, 100g stock, 50g red meat
Seasoning: 10g salt, 1g chicken powder, 1g pepper, 2g sugar
Method:
1. Cut the squab into pieces, boil in water, and put into a stew pot with fresh ginseng, red dates and red meat.
2. Add stock, salt, chicken powder, pepper, and sugar, put in a stew pot and steam for 3 hours.
Features:
The soup is rich in flavor and the meat is soft and glutinous.
Cooking experience:
This is a nourishing dish that has the effects of calming the mind, replenishing qi, and improving intelligence. Only when the stewing time is sufficient can the best effect be achieved and the taste will be more delicious.
Smoked young pigeon
raw materials
One young squab weighs about 200 grams, 500 grams of Chaozhou brine juice, 30 grams of Lihua tea, 50 grams of glutinous rice, and 100 grams of brown sugar.
Practice
1. Wash the pigeons and boil them until they are half-cooked. Add them to the brine and simmer over low heat for 15 minutes, then take them out and let them cool.
2. Put the tea leaves, glutinous rice, and brown sugar in the pot, stir-fry until smoking, place the squab on the pot rack, and smoke for 10 minutes (be careful to smoke over low heat to prevent the burnt smell from being too strong).
3. Immediately cut the squab into pieces after being smoked, put it on a plate, and it is ready to eat.
Baked Pigeon with Lotus Flavor
Ingredients:
□□ Pigeon (450g) boneless, 20g fat strips, 10g wet mushroom strips, 5g spring onions, 5g kohlrabi, 10g chopped wet scallops, 30g asparagus, 1 buckwheat floret roll.
Method:
1. Use oyster sauce, sugar and soy sauce to marinate the squab, fat meat, mushroom strips, green onions, kohlrabi and scallops.
2. Wrap lotus leaves into a small package, tie it with water plants, wrap it with eight layers of lotus leaves, and wrap it with soil.
3. Bake in the oven at 160° for three hours.
4. When eating, pry open the soil, take out the lotus leaf packets, cut them with scissors, and place them on the asparagus. Put the flower rolls in a small steamer and put them aside.
?
New version of crispy pigeon
Ingredients:
2 clean pigeons, 250 grams of pig bones, 1 kilogram of old hens, and 100 grams of pork fat.
Seasoning:
Spices (3 grams each of star anise and cinnamon, 5 grams each of cinnamon, cumin, cardamom, and coriander, 15 grams of bay leaves, 1 gram of cloves, 2 grams each of licorice and pepper, 3 grams of chili pepper), 25 grams of rock sugar, 15 grams of salt, 50 grams of maltose and red vinegar, 25 grams of white sugar, 2 grams of food powder, 10 grams of fish sauce, 15 grams of light soy sauce, 50 grams each of ginger and green onions, 2 kilograms of salad oil, and a salt and pepper dish.
Production:
1. Boil old hens, pork fat and pork ribs in boiling water over high heat to remove the blood. Add 3 kilograms of water to a brine pot and bring to a boil over medium heat. Reduce heat and simmer for 40 minutes to make a broth. Add spices, salt, fish sauce, light soy sauce, rock sugar, sand ginger, and green onions and simmer over low heat for 30 minutes to become brine. Put the squab into the brine and soak for 15 minutes. Remove and hang up to control the water.
2. Mix maltose, Zhejiang vinegar, white sugar, food powder, and 50 grams of boiling water and mix thoroughly. Steam over high heat for 10 minutes to form crispy water. Let cool and brush on the squab. Place the squab in a ventilated place for 3 hours.
3. Add salad oil to the pot, heat it to 50% hot, put the squab into low heat and fry for 5 minutes, take it out and put it on a plate, and serve with the salt and pepper sauce.
Making key:
1. Squabs should be raised for 30-40 days, otherwise they will taste bad.
2. The crispy skin water should generally be brushed in 2-3 times. The best effect is to apply the crispy skin water again after each time the crispy skin water dries.
I'm really curious, will Tartarus like Tartarus in the future?
Maybe it's because he has little experience as a BOSS for the first time... Otherwise he wouldn't have been exposed in front of Zeus before...
Perhaps Zeus wanted to use his own children to consolidate his power?
No, no, don't play with the greasy stallion god king, instead play with the aloof and cold old man 233
Boxing and paper, and I remember one time Wen Tao wanted to win, so he played paper. It felt like Pu Pen Pen got it, and in the next game he played scissors, and then Wen Tao won.
Come on! ! ! ! ! !
Maybe the big tower will be really fragrant in the future?
Check in! ! ! Shasha
Any updates today? (Tilt head)
It's tied, it looks great! There are a lot of jokes and jokes in it that are very fun. It is a very light and interesting article. I look forward to the follow-up!
Good guy, the little tower is the real big boss, right?
Yay! ! ! I can't wait to see Tata step on the big boss
Looks good, I look forward to the little tower growing up
?(?????????)?
So if you want to speed pass, do you have to lead everyone to GG?
It's been almost three months and I'm disappointed.
I Failed to Resign and Had to Save the World.
Please Listen to the Words of the Dice [Infinite]
Like Braised pigeon meat Ingredients: Squab (half) Accessories: 10 grams of dried bamboo shoots, 5 grams of pomegranate Seasoning: 10 grams of champagne, 1 piece of fish gelatin, 1500 grams of clear soup, 10 grams of sugar, 10 grams of Knorr chicken juice concentrate, 20 grams of roast pork sauce, 3 grams of salt, 2 grams of Knorr chicken powder Production process 1. Mix clear soup, Knorr concentrated chicken juice, Knorr roasted meat sauce, salt, light soy sauce, and Knorr chicken powder to make squab soup; 2. Put the dehydrated squab into the soup and soak for 15 minutes until cooked; 3. Take out the squab, let it cool and remove the bones. Add the boneless squab into the soup to thicken; 4. Soak the dried bamboo shoots slices in warm water, stir-fry them and put them on a plate. Add champagne, isinglass flakes, clear soup and sugar to make champagne jelly; 5. Use the thickened soup to draw a diagonal line on the plate, sprinkle in the fried bamboo shoots, place the cooked squab on the plate, and arrange the pomegranate and champagne jelly. Fried young pigeon Ingredients: One squab (4.5--5 Taels). Marinade: 45 grams of pigeon salt, 2 grams of Cantonese rice wine. Ingredients: 4 pieces of garlic, 2 pieces of ginger, 1 piece of shallot, 2 pieces of ginger, all cut into purees. Upper crust material: squab crispy water. Method: 1. Clean the squab and set aside. 2. Mix the ingredients with the squab salt evenly and apply it on the inside and outside of the pigeon. Put more on the belly and chest. After marinating for 2 hours, take out the pigeon and slightly rinse off the ingredients (just rinse it off). 3. Boil a pot of hot water. When the water boils, put the squab into the skin (about 6 seconds). Use an "S-shaped hook" to hook the throat where the knife falls. When the skin is slightly dry, apply crispy skin water (you can also use an oil brush to brush the skin water), and hang it in a ventilated place to blow dry. 4. Heat a pot of oil to 170 degrees, put in the squab, half-immerse and half-fry until the squab's golden red skin becomes crispy and cooked (4.5-5 Liang, fry to about 4-4 minutes and 30 seconds, control the frying time and oil temperature, remember to fry too dry and lose the taste). Baked Pigeon King with Rosemary and Salt Ingredients: 350 grams of squab, 1 lotus leaf, Seasoning: 10g rosemary, 600g sea salt, 4 star anise, 400g Teochew brine, 10g each onion and ginger, 10g rice wine Production steps 1. Wash the squab first, boil it with onion, turmeric, and wine to remove the fishy smell, then soak it in hot brine for 10 minutes, wrap it in lotus leaves and set aside. 2. Ignite the Valsalva stove over high heat, heat the pot over medium heat, add salt and stir-fry for three minutes. Bury the squab wrapped in lotus leaves, sprinkle with salt and sprinkle with star anise, add rosemary and vanilla to the pot, cover the Valsalva stove and bake for ten minutes, then turn off the Valsalva stove. Crispy pigeon with lychee and velvet Ingredients: 400g squab/pigeon, 200g taro, 20g suet. Method: 1. Steam the taro, mash it, add suet and knead it into lychee jelly and set aside. 2. Pour the squab into the water, use dark soy sauce to coat the pigeon skin evenly, put it into a high-temperature oil pan and fry until golden red, take it out, and use brine to marinate the squab, then marinate it, remove the bones after taking it out of the pot, and keep the whole pigeon meat for later use. 3. Spread the deboned pigeons (skin up) and stuff the bottom with lychee jelly and set aside. 4. Remove the oil from the pan, fry the stuffed pigeon until golden brown, take out and cut into pieces and place on a plate. Pigeon meat with roasted pepper Ingredients: 1 small squab, 100 grams of green pepper, 2 preserved pigeon eggs. Seasoning: Ingredient A (5 grams each of monosodium glutamate, aged vinegar, raw garlic paste, and fresh dew, 3 grams each of chicken powder and sesame oil), 1 kilogram of white brine. Production: 1. Use two gold bars of green peppers to be skewered with bamboo skewers, roast them on charcoal fire until the skins are charred, remove the skins, and chop into paste. 2. Chop the preserved eggs, add the roasted pepper paste and ingredient A and mix evenly to make the roasted pepper sauce. 3. Slaughter and prepare the squab, blanch it, put it into white brine, bring to a boil over high heat, reduce the heat to low and brine until the meat is mature, turn off the heat and soak until the brine cools, take it out and cut it into strips, add the prepared roasted pepper sauce, mix well, and place it on a plate. ? Braised pigeon with vanilla Ingredients: pigeon Ingredients: ginger, onion, vanilla, gecko, star anise, kaempferol, grass fruit, cloves, fennel, amomum villosum, white cardamom, patchouli, dried chili pepper, dried Sichuan peppercorns Seasoning: cooking wine, five-spice salt and pepper, Huadiao wine, brown sugar, light soy sauce, dark soy sauce, fish sauce Method: 1. Clean the squab, add cooking wine, ginger, scallion and five-spice pepper and salt to the pot, then add it to the boiling water pot and boil it, take it out and set aside. 2. Heat a pot and add a little oil, stir-fry the ginger and scallion until fragrant, then add the fresh soup, add vanilla, gecko, star anise, kaempferol, grass fruit, cloves, cumin, amomum villosum, white cardamom, agarwood, Huadiao wine, brown sugar, dried chili pepper, dried Sichuan peppercorns, light soy sauce, dark soy sauce and fish sauce to prepare the brine. 3. Put the squab into the brine pot for half an hour, soak it for another half hour, take it out and put it on a plate lined with braised peanuts, and serve with a knife and fork. Features: Squab is often used to drizzle oil into dishes. Here, it is braised and served with braised peanuts in the form of "per person, per person". The method is surprising. Braised tender pigeon with fresh ginseng and red dates Ingredients: 150g squab, half fresh ginseng, 2 red dates, 100g stock, 50g red meat Seasoning: 10g salt, 1g chicken powder, 1g pepper, 2g sugar Method: 1. Cut the squab into pieces, boil in water, and put into a stew pot with fresh ginseng, red dates and red meat. 2. Add stock, salt, chicken powder, pepper, and sugar, put in a stew pot and steam for 3 hours. Features: The soup is rich in flavor and the meat is soft and glutinous. Cooking experience: This is a nourishing dish that has the effects of calming the mind, replenishing qi, and improving intelligence. Only when the stewing time is sufficient can the best effect be achieved and the taste will be more delicious. Smoked young pigeon raw materials One young squab weighs about 200 grams, 500 grams of Chaozhou brine juice, 30 grams of Lihua tea, 50 grams of glutinous rice, and 100 grams of brown sugar. Practice 1. Wash the pigeons and boil them until they are half-cooked. Add them to the brine and simmer over low heat for 15 minutes, then take them out and let them cool. 2. Put the tea leaves, glutinous rice, and brown sugar in the pot, stir-fry until smoking, place the squab on the pot rack, and smoke for 10 minutes (be careful to smoke over low heat to prevent the burnt smell from being too strong). 3. Immediately cut the squab into pieces after being smoked, put it on a plate, and it is ready to eat. Baked Pigeon with Lotus Flavor Ingredients: □□ Pigeon (450g) boneless, 20g fat strips, 10g wet mushroom strips, 5g spring onions, 5g kohlrabi, 10g chopped wet scallops, 30g asparagus, 1 buckwheat floret roll. Method: 1. Use oyster sauce, sugar and soy sauce to marinate the squab, fat meat, mushroom strips, green onions, kohlrabi and scallops. 2. Wrap lotus leaves into a small package, tie it with water plants, wrap it with eight layers of lotus leaves, and wrap it with soil. 3. Bake in the oven at 160° for three hours. 4. When eating, pry open the soil, take out the lotus leaf packets, cut them with scissors, and place them on the asparagus. Put the flower rolls in a small steamer and put them aside. ? New version of crispy pigeon Ingredients: 2 clean pigeons, 250 grams of pig bones, 1 kilogram of old hens, and 100 grams of pork fat. Seasoning: Spices (3 grams each of star anise and cinnamon, 5 grams each of cinnamon, cumin, cardamom, and coriander, 15 grams of bay leaves, 1 gram of cloves, 2 grams each of licorice and pepper, 3 grams of chili pepper), 25 grams of rock sugar, 15 grams of salt, 50 grams of maltose and red vinegar, 25 grams of white sugar, 2 grams of food powder, 10 grams of fish sauce, 15 grams of light soy sauce, 50 grams each of ginger and green onions, 2 kilograms of salad oil, and a salt and pepper dish. Production: 1. Boil old hens, pork fat and pork ribs in boiling water over high heat to remove the blood. Add 3 kilograms of water to a brine pot and bring to a boil over medium heat. Reduce heat and simmer for 40 minutes to make a broth. Add spices, salt, fish sauce, light soy sauce, rock sugar, sand ginger, and green onions and simmer over low heat for 30 minutes to become brine. Put the squab into the brine and soak for 15 minutes. Remove and hang up to control the water. 2. Mix maltose, Zhejiang vinegar, white sugar, food powder, and 50 grams of boiling water and mix thoroughly. Steam over high heat for 10 minutes to form crispy water. Let cool and brush on the squab. Place the squab in a ventilated place for 3 hours. 3. Add salad oil to the pot, heat it to 50% hot, put the squab into low heat and fry for 5 minutes, take it out and put it on a plate, and serve with the salt and pepper sauce. Making key: 1. Squabs should be raised for 30-40 days, otherwise they will taste bad. 2. The crispy skin water should generally be brushed in 2-3 times. The best effect is to apply the crispy skin water again after each time the crispy skin water dries.
I'm really curious, will Tartarus like Tartarus in the future?
Maybe it's because he has little experience as a BOSS for the first time... Otherwise he wouldn't have been exposed in front of Zeus before...
Perhaps Zeus wanted to use his own children to consolidate his power?
No, no, don't play with the greasy stallion god king, instead play with the aloof and cold old man 233
Boxing and paper, and I remember one time Wen Tao wanted to win, so he played paper. It felt like Pu Pen Pen got it, and in the next game he played scissors, and then Wen Tao won.
Come on! ! ! ! ! !
Maybe the big tower will be really fragrant in the future?
Check in! ! ! Shasha
Any updates today? (Tilt head)
It's tied, it looks great! There are a lot of jokes and jokes in it that are very fun. It is a very light and interesting article. I look forward to the follow-up!
Good guy, the little tower is the real big boss, right?
Yay! ! ! I can't wait to see Tata step on the big boss
Looks good, I look forward to the little tower growing up
?(?????????)?
So if you want to speed pass, do you have to lead everyone to GG?
It's been almost three months and I'm disappointed.