【Self-talk】
More than three years of working in the kitchen have really benefited me a lot.
Wu Chef’s noodle recipe and Hua Chef’s porridge recipe. It’s really admirable that the couple were able to understand their own recipe during the Golden Elixir period.
During the interactions and exchanges with them and other talented chefs and workers in the kitchen, I also discovered many new dishes.
I vaguely remember that on the spiritual boat in front of the sect, Uncle Zhang once talked about the importance of the wealthy couple's dharma, mind, and luck to the monks.
Looking back now, after Master provided me with the wealth method, the companions I met along the way gave me different thoughts and gains.
I am extremely grateful to them, and I also want to thank Master for having such great trust in me.
After communicating with Senior Brother Jin and senior chef seniors, I realized that the depth of malice towards aliens like me in the world of cultivation is far beyond the isolation among children in the mortal world.
Although they didn’t know the reason for being afraid of us, their thoughtful reminders warmed my heart.
Jiutian Pavilion and Xiaoyao Tower are both places that are extremely malicious towards aliens. I hope those two can hide it from the outside world and try not to be discovered before Nascent Soul.
【Pork trotters and dragon beard noodles】
Take some front hooves of the Thorny Pig, cut them in half, clean them, put them directly into the pot with cold water, mix them with white jade green onion segments and ground huang ginger pieces, blanch them in water to remove the fishy smell and remove the blood foam.
Then wash it and put it back into boiling water, add yellow jade beans, new ginger pieces, green onions and aniseed ingredients prepared in advance, lemongrass, yellow leaves, black star anise, red jade pepper and appropriate amount of bean paste, cover and simmer How many hours. When the heat is sufficient, it will be fragrant.
Then spread the cooked asparagus noodles and green vegetables in the bowl, stack the pig's feet cut into two-finger-wide chunks, pour one ladle of soup and two ladles of noodle soup, and it's ready.
Pig's feet are a magical ingredient. They taste great when paired with noodles or rice. They are fat but not greasy and fragrant in the mouth.
The fire spirit contained in the thorn fire pig is combed and smoothed during the processing, and a trace of earth spirit is blended in the stew. The meat is soft and tender after entering the mouth, and the white meat part dyed with sauce color melts in the mouth. It is paired with the refreshing and chewy noodles. , eat a bowl in autumn, it is really ironing.
【Acacia Porridge】
Boil the red beans in a casserole until soft, then add the red rice and cook together. After boiling, reduce the heat to medium. After a while, wait until the porridge is thick and the rice grains pop but are not rotten.
Although it has not yet reached Hua Chu's exquisite fire control ability, it is great to cheat occasionally and add red beans to increase the texture and flavor of the rice porridge.
Hua Chu tasted it and said it was good.
After they heard the origin of this lovesickness porridge, Chef Wu fell in love with it even more. He said that it was the taste of lovesickness that made the couple feel so hard when they were separated in different places, but it was extremely sweet after meeting each other.
The sweetness of the adzuki beans is wrapped in the thin and tough outer skin, and when you bite it lightly with your teeth, it fills your mouth instantly.
Combined with red polished rice, the thick porridge water blocks the burst of sandy meat, but makes the sweetness linger in the mouth, and the taste gradually sweetens in the heart.
Through this porridge, I also met Senior Hua who was crying with tears streaming down his face. He was really a... chic and wanton person...
【Silver Thread】
There is a monster in the ice field of Xiaotiandi, named Frost Fish Pheasant. It has a fish body, fish tail, chicken head, chicken wings and three frost blue chicken feet.
Take a few and kill them with a knife, then remove the bones and scales, leaving only the crystal clear meat on the abdomen. Cut the pieces into strips, the silver strands should be thinner than hair.
Arrange the silverware on a plate and serve with lime mustard and frosting.
Frost dew is made from the remaining part of frost fish and pheasant boiled in soup with white crystal salt and a little soybean extract. It has both salty and fresh flavors and can be paired with everything.
The silver-thinned pork belly is cold in the mouth, with a bit of freshness and sweetness. When chewing with white teeth, the silken meat is refreshing and springs to the teeth, as if a set of punches have been punched in the mouth, and it is indescribably delicious.
The ice spirit energy slipped down his throat without paying attention and poured into his belly.
It's even better when paired with fine wine.
[Drunken Immortal Yin]
This one is improved on the basis of Jade Fuliang. The entrance is softer and the fragrance is more restrained, but the drunkenness is increased more than ten times.
If you choose to brew it with Master’s fairy white rice, your drunkenness will be even higher.
After brewing with ordinary white rice for 30 days, add half of the stink grass and an equal amount of lemongrass, and continue brewing for 7 days before drinking. The longer the brewing time, the stronger the flavor of the wine, and the fragrance will not diminish for hundreds of miles.
As soon as this wine came out, it immediately became Senior Hua's favorite. Watching him take a sip of silver-threaded pork belly and eat it with a sip of wine, as a spiritual chef, I felt indescribably satisfied and happy.
【Four Seasons Fresh】
The lotus flowers on the east side of the small world bloomed and filled the entire pond overnight. Looking at the fat lotus pods beside them, I suddenly had a new idea.
Remove the pulp from the picked lotus pods and leave holes, cut off the lower stems and seal them.
Take the sapphire bamboo shoots from the south, the yellow croaker from the southeast, and the lamb from the northwest, chop them into puree, mix them with Zuixianyin and bean paste, fill them into the holes of the lotus in turn, and then stuff them with cored lotus seeds to seal them. . Then put it into the pot and steam it.
You can brush a layer of spiritual honey on the surface of the meat hole three breaths before serving, and then serve after three breaths.
The meaty lotus seeds in the mouth have the fragrance of lotus pods, and the meat is soft and juicy. Under the sweetness of the honey, the fresh bamboo shoots, fresh fish, and fresh lamb become more prominent, harmoniously blending together, and explode in the mouth.
The five flavors of spiritual energy flow in equal amounts and softly into the belly like a spiral.
The flavors of the four seasons and the spirits of the five elements are all gathered in a small lotus.
The lotus has nine holes, and the holes have nine gates, namely Hugh, Sheng, Shang, Du, Jing, Death, Jing, and Kai. The nine lotus seeds gather four images and five spirits, and each one has a different flavor.
Unexpectedly, Wang Shui and Jiang Nian both gained enlightenment from this dish and went back to retreat one by one.
Although I feel it in my heart, it is not enough, it is still too little, and I have to continue to do it.
[Heaven and Earth Pocket]
Knead the flour with water, divide it into small pieces, roll each piece flat into a tongue shape, apply a layer of sesame oil on its surface, fold it in half and roll it into a round shape, stick it to the wall of the stove, bake for half an hour and then take it out.
Then mix the stir-fried sapphire bamboo shoots, black jade ears, egg shreds, thin vermicelli noodles, tattooed melon shreds, etc. into the cake.
There are a variety of ingredients filled in, including birds, animals, and wild delicacies from the mountains. The building provides 99 optional side dishes, allowing diners to taste them all at one time.
The baked crust is crispy on the outside and soft and chewy on the inside. The cake is filled with various dishes from heaven, water and earth. When you take a bite, the wheat aroma bursts with infinite flavors at the same time. It is graceful and rich, layer by layer.
This time I have a deeper understanding of the softness and hardness of water and surface. Both water and wheat can contain all things, and with their own bodies, they can contain the universe.
From this, combined with Ren Shui Shu and Gui Shui Shu, I realized a new technique - Qiankun Lian, which uses Yin and Yang water to absorb all things.
【Self-talk】
Before I knew it, three years passed in a blink of an eye. I said goodbye to everyone. It was time to go back to the sect and meet those friends. I also gave them the same gift to make sure they like it.
