I rise to immortality by eating

Chapter 29
【self-proclaimed】

More than three years of living in the kitchen has really benefited me a lot.

Chef Wu's noodle way, and Chef Hua's porridge way, it's really admirable for the two of them to comprehend their own way of Taoism during the Jindan period.

In getting along and communicating with them and other spirit chefs and small workers in the back kitchen, I also realized many new dishes.

I vaguely remember that on the spirit boat in front of the sect, Uncle Zhang once said the importance of wealth, law, land, mind, and luck to monks.

Looking back now, after the master provided the land of wealth and law, the companions I met along the way made me have different thoughts and harvests.

I am very grateful to them, and at the same time, I also want to thank Master for his great trust in me.

After communicating with Senior Brother Jin and the senior kitchen seniors, I realized that the level of malice towards us and other aliens in the comprehension world is far from being comparable to the isolation among children in the mortal world.

Although they didn't know the reason why they feared us, their thoughtful reminders warmed my heart.

Jiutian Pavilion and Xiaoyao Tower are places with deep malice towards aliens. I also hope that the two of them can hide from the world and try not to be discovered before Yuanying.

【Pig knuckle and long beard noodles】

Take a few front hooves of the thorny fire pig, cut them in half and clean them, put them in cold water directly into the pot, mix with white jade scallions and ground ginger, blanch in water to remove the fishy smell and blood foam.

Then wash it and put it back into boiling water, add yellow jade beans, new ginger, scallions, aniseed ingredients prepared in advance, lemongrass, yellow leaves, star anise, red jade pepper and appropriate amount of soy sauce, cover and stew How many hours.When it is hot enough, it will be fragrant.

Then spread the cooked longxu noodles and green vegetables in the bowl, arrange the pig's feet cut into two finger-wide pieces, pour a spoonful of soup and two spoonfuls of noodle soup, and it's ready.

Pork trotter is a magical ingredient. It is very delicious with noodles or rice. It is fat but not greasy, and it tastes delicious.

The fire aura contained in the thorn fire pig is combed and smoothed during the processing, and a touch of earth aura is blended in the stew. After the entrance, the meat is soft and tender, and the white meat part that is dyed sauce color melts in the mouth. It is paired with refreshing and springy noodles. It is really ironic to eat a bowl in autumn.

【Acacia porridge】

Use a casserole to boil the red beans until they are soft, then add the red rice and cook together. After boiling, turn to medium heat.After a while, wait until the porridge is thick, and the rice grains are popped but not rotten.

Although it has not yet reached Huachu's exquisite fire control ability, it is also very good to cheat occasionally and add red beans to increase the texture and flavor of rice porridge.

Hua Chu tasted it and said it was good.

After they heard about the origin of this lovesickness porridge, Chef Wu fell in love with it even more. He bluntly said that it was this kind of lovesickness taste that made the husband and wife who were once separated in different places feel hard, but after meeting each other, it was extremely sweet.

The sweetness of the red bean is wrapped under the thin and tough skin, and the teeth are lightly bitten, and the mouth is instantly filled.

Together with the red polished rice, the thick porridge prevents the explosion of the meat, but makes the sweetness more lingering in the mouth, and the taste is slowly sweet in the heart.

Through this porridge, I also met Senior Hua, who was crying and crying. He really is... a person who is unrestrained and wanton...

【Silver slices】

There is a monster in Xiaotiandi Ice Field, named Frost Fish Pheasant, which has a fish body, fish tail, chicken head, phoenix wings and three frost-blue phoenix claws.

After taking some of them and killing them with a knife, the bones and scales were deboned, leaving only the crystal clear flesh on the abdomen.Cut the pieces into shreds, and the silver wires should be thinner than hair.

Serve silver shredded on a platter with lime mustard and frosting.

Shuanglu is made from the broth boiled from the remaining part of Shuangyu pheasant, mixed with white crystal salt and a little bean extract. It is both salty and fresh, and can be used with everything.

The silver shredded meat is cold in the mouth, with a bit of fresh sweetness. When chewing with white teeth, the silky meat is refreshing and springy, as if punching a set of punches in the mouth, with an indescribable delicacy.

While not paying attention, the ice aura also slid down the throat and poured into the abdomen one after another.

It is even better when paired with fine wine.

【Introduction to Drunken Immortal】

This is improved on the basis of Yufuliang, the entrance is softer, the fragrance is more restrained, but the drunkenness has increased by more than ten times.

If brewed with master's fairy white rice, the drunkenness can be further enhanced.

After brewing with ordinary Lingbai rice for 30 days, transfer out and add halved stinky grass and the same amount of lemongrass, and continue to brew for 7 days before drinking.The longer the brewing time, the stronger the taste of the wine, and the fragrance will not fade away.

As soon as this wine came out, it immediately became Senior Hua's favorite. Seeing him eating silver shreds and wine, as a spiritual chef, I was so satisfied and happy in my heart.

【Four Seasons Fresh】

The lotus flowers on the east side of Xiaotiandi bloomed and filled the entire pond overnight. Looking at the fat lotus pods beside them, I suddenly had a new idea.

Remove the pulp of the picked lotus pods and leave holes, cut off the stems at the bottom and seal them.

Take green jade bamboo shoots from the south, yellow croakers from the southeast, and lambs from the northwest, and chop them into puree, mix them with drunken celery and bean paste, fill them in the holes of the lotus pods one by one, and then stuff them with cored lotus seeds and seal them. .Then put it in the pot and steam it.

You can brush a layer of spiritual honey on the surface of the meat hole three breaths before cooking, and then take it out of the pot after three breaths.

The meaty lotus seeds in the entrance have the fragrance of lotus pods. The meat is soft and juicy. Against the backdrop of the sweetness of the spirit honey, the fresh bamboo shoots, fish, and lamb are more prominent, harmoniously blended together, and explode in the mouth.

The five-flavored aura is equally soft and pours into the abdomen like a spiral.

The flavors of the four seasons and the spirit of the five elements are all gathered in a small lotus pod.

The lotus has nine holes, and the holes have nine gates, rest, life, injury, du, scene, death, surprise, and opening. The nine lotus seeds gather four images and five spirits, and each has a different flavor.

Unexpectedly, both Wang Shui and Jiang Nian realized something from this dish, and went back to retreat one by one.

Although I also 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 into a long tongue shape, apply a layer of sesame oil on the surface, fold it in half, pinch it tightly, roll it into a circle, stick it into the wall of the stove, bake for half a minute and then take it out.

Then stir-fried shredded sapphire bamboo shoots, shredded black jade ears, shredded eggs, thin vermicelli, shredded cucumbers, etc., into the cake.

There are a variety of ingredients filled in, including birds, beasts, and wild delicacies in the mountains. There are 99 optional side dishes in the building, allowing diners to eat their fill at one time.

Baked until the outer skin is crisp, the inner soft and firm cake is wrapped with various dishes in the sky, water, and ground. When you bite down, the infinite taste in the wheat fragrance bursts at the same time, graceful and rich, layer by layer.

This time, I have a deeper understanding of the softness and strength of water and noodles. Water and wheat can contain all things, and I can pretend to be the universe with my own body.

From this, combined with Renshui technique and Guishui technique, I realized a new trick - Qiankun practice, using yin and yang water to absorb all things.

【self-proclaimed】

I don't know the time, 3 years have passed in a blink of an eye, farewell to everyone, it's time to go back to the clan to meet those friends, and give them the same gift as the way, to ensure that they like it.

　Ask for monthly tickets and recommended tickets~
　　Friends who like it can add to the bookshelf~
　　
　
(End of this chapter)