[Crossover] Is It Wrong to Compare Power Levels Across Series?

Like it, please update 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 place 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 it 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 cook over low heat for 15 minutes. 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 kaempferol, 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.

People... Will all fall into the pit of the same author.

How long have you been watching "Beautiful Uchiha"?

Uchiha is good-looking, but it's been a year, QAQ, and I reminded the dragon clan next door, as if he locked his wife in a small dark room for thousands of days, hey hey hey

Can you fill in the black basket first, ah ah ah ah there hasn't been an update for more than a year.

Please update I don't want to be like this either! But you keep digging holes Every pit is beautiful I want to see Guardian Danchuya! Even if you change it to no cp, I still want to watch it! The reason why I live in the most disgusting way is because you keep opening holes and not filling them in. Ugh, oh, oh, oh, oh, oh, oh, oh, oh!

How could we stop on the way to find Kishimoto [crying]

Akashi - the cub of the Wayne family - this book - please update!

If this continues, I will assassinate the author [crying] [crying]

Madam, Captain Qi Shen next door... QWQ