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Chapter 46 The Power of a Barbecue (Plus more reading)
Taoist immortal cultivation is divided into four stages, which are refining essence to transform qi, refining qi to transform spirit, refining spirit to return emptiness, and the last step is to refine emptiness and join the Tao.

Yan Chixia said that the strength of the red hair belongs to the mid-term strength of refining and transforming qi, and the strength of the white hair is the most basic strength of the early stage of refining and transforming qi, which can be regarded as a relatively basic zombie.

And Yan Chixia's strength is in the early stage of the third stage of refining the gods and returning to the emptiness. She has just cultivated supernatural powers and clairvoyance, and can see through everything and see through the illusion of monsters and ghosts.

Then Li Chaosheng asked what the most powerful monk in the world should be. Yan Chixia shook her head and said: "I don't know about this, but the ancestors of the general sect are all at the level of practicing emptiness and harmony. Liu Bowen's half-step immortal level, the entire world of cultivating immortals should no longer exist.

And even if it exists, it cannot be easily born. After all, even the ancestor-level cultivators dare not come out of the mountain easily, because the spiritual energy from the outside world is not enough for them to consume, and it may take them several years or even several years to make a move. Ten years are used to restore the fullness of the true energy in the body, so they basically self-confine, or retreat in the sect's cave, waiting for the world to change and the spiritual energy to return.

Of course, it may not be possible to wait, and the life energy will be exhausted in the cave, turning into a pile of bones.

The current level of spiritual energy in the world can only ensure that the monks in the realm of refining the spirit and returning to the void can go out for activities. In fact, some masters of refining the spirit and returning to the void are not willing to go out of the mountain easily. After all, it is quite troublesome for them to restore their spiritual energy every time.

After listening to Yan Chixia's explanation, Li Chaosheng had a systematic understanding of the entire world of cultivating immortals. How should I put it, it is very powerful, but not as powerful as imagined.

At least those monks who moved mountains and reclaimed seas no longer exist, thanks to Comrade Liu Bowen.

"Brother Chaosheng, Brother Chaosheng..."

While talking here, Li Chaomeng rushed in from outside the door, Li Chaosheng looked at Li Chaomeng and said, "What's the matter with you in such a hurry?"

Li Chaomeng smiled and said, "Look."

Li Chaosheng saw that Li Chaomeng was holding a fat rabbit in his hand, and Li Chaomeng said: "I made a set at the bottom of the mountain two days ago, and now I have this big one when I go to see it. Let's roast it and eat it."

After hearing this, Li Chaosheng said: "Okay, I just haven't eaten, you go and clean up, let's roast and eat in a while."

While talking here, Li Chaosheng said to Yan Chixia: "By the way, Brother Yan, please sit down for a while, I'll go do some shopping, let's have a barbecue at noon today."

"barbecue?"

Yan Chixia blinked, Li Chaosheng didn't explain, turned around and walked out, found a place where no one was around, opened the time-space gate, and returned to the real world.

Today, let this cultivator experience the power of food in later generations. When he went out, Li Chaosheng went straight to the fresh food supermarket downstairs. The supermarket staff had just started work and were sorting out the goods. string.

"How do you sell lamb skewers?"

"I wear these with good meat, and they cost three yuan a bunch."

"It's so expensive, it's time to catch up with the barbecue restaurant."

"Look at what you said, the meat at the barbecue shop is not as big as mine, and his sheep fat is much fatter than mine. This is the best Inner Mongolia small-tailed Han sheep."

"Okay, just this one, pick something for me, if it doesn't taste good, I'll come back to you."

"Okay, look, how much do you want?"

"Let's have a thousand skewers first."

Li Chaosheng thought about it, and the shopkeeper's eyes widened after hearing this: "How much?"

"one thousand."

"Ahem... OK, good guy, you bought all my goods for a day."

The employee said that he brought two large boxes of mutton skewers to Li Chaosheng, a total of one thousand skewers, and Li Chaosheng and the employees took them back home in a car, and then Li Chaosheng bought charcoal, barbecue ingredients, chili noodles, pepper, etc. Of course, there is no shortage of wine, and another box of Niulanshan.

After that, they took out the barbecue stove that had not been used for a long time at home, and pushed the space-time gate together with a small cart, and then returned the small cart, and then called Mengzi to move the things to his yard.

Li Chaomeng was not surprised to see Li Chaosheng come up with so many new things like a juggler, but Yan Chixia was surprised. Li Chaosheng smiled and said, "I'm laughing at overseas things."

Put the stove in place, then make charcoal, gather the charcoal into a pile, Li Chaosheng took out two pink alcohol cubes, and Yan Chixia asked like a curious baby at the side: "What are these?"

Li Chaosheng said: "Oh, alcohol block, for flammable charcoal."

As Li Chaosheng said, he took out a lighter, pressed it, and flames came out. Yan Chixia's eyes widened suddenly: "What is this thing? It can spit out flames?"

"Oh, the fire starters overseas are similar to the fire dictionaries we use."

"Oh, it's amazing."

Yan Chixia nodded again and again. At this time, the charcoal was slowly turning red under the burning of the alcohol block. After it was ready, Li Chaosheng threw the charcoal into the barbecue stove with a tong, and then placed the mutton skewers on top one by one. .

Brush with oil, zizizi...

Oil came out of the mutton skewers very quickly, and Yan Chixia was swallowing, at this moment Li Chaosheng turned to Li Chaomeng and said, "Mengzi, go get the patriarch's family, the five elders, Dezhen Debao, and yesterday All the brothers who worked together are here, and today I invite everyone to kebabs."

"Hey."

Li Chaomeng responded and ran out to call for someone. At this time, the first batch of mutton skewers were grilled, and the meat was sizzling with oil. They were sprinkled with cumin and chili noodles.

"Brother Yan, try my craft."

As Li Chaosheng said, he handed Yan Chixia a handful of mutton skewers. Yan Chixia looked at it and said, "Eat it directly?"

"Eat directly."

After hearing this, Yan Chixia started to roll up the skewers, and Yan Chixia's eyes widened after taking a bite: "Well, it's delicious, it's so delicious, brother, I'm afraid your skills are not good for a royal chef. That's the level."

"And your method of grilling meat is unheard of. I have never seen this way of eating it with a stick. And the spices are delicious!"

Yan Chixia was full of praise. In this era of seasoning with bitter salt, cumin, pepper, and chili powder are really too advanced, especially chili, which has just been introduced to China and is still used as an ornamental. What about crop use?

Yan Chixia's beard was full of oil at this time, Li Chaosheng smiled and said, "I have prepared something for you."

Yan Chixia said with a smile at this time: "I have seen it a long time ago."

Speaking of Yan Chixia walked over familiarly, opened the box, and inside were bottles of Niulanshan Erguotou in glass bottles. Yan Chixia picked up a bottle, opened it, took a sip, and immediately shouted Voice: "Good wine."

As soon as I finished talking here, I heard someone shouting at the door: "It smells so good, brother Chaosheng, what are you doing delicious?"

Li Chaosheng laughed immediately when he saw it. It turned out that the little ancestor came. Not to mention the little ancestor is very courageous.

　Barbecue actually existed in the Song Dynasty, but the form should be different from what it is now. Instead of cutting meat into pieces, feeding it with seasoning, and skewering it, they eat it closer to barbecue.

　　
　
(End of this chapter)