Dishes that don’t shine are not good dishes

Blood Flower (Part 6)

Xie Yunfei, who was engrossed in cooking, didn’t pay attention to, or hear everyone’s exclamations and exclamations.

With all the auxiliary skills and talents activated, all he could see in his eyes were the ten clay pots beside him, and the flames under the pots that he was carefully controlling.

The next dish to be served is porridge. Of course, there is no need to explain too much. After all, a scumbag author who didn’t count the number of chapters has already written the answer on the title in advance.

But even the most common porridge in the eyes of ordinary people, if you give enough patience and caution, the final work will be beyond the ordinary.

In fact, Li Huang’s previous judgment on the essence of Xie Yunfei’s cooking was not wrong. In terms of structure, he did borrow a lot of well-known Chinese dishes.

The one that most people think of is undoubtedly Huaxia Liu’s Rainbow Porridge.

It’s just different from the original porridge that only had five colors and five ingredients. After Xie Yunfei’s additions, deletions, and modifications, now the number of ingredients that are only used as the color of porridge has reached eight!

Most of them are miscellaneous grains that are common in the market, and some are vegetables.

If someone ran up to lift the lid of the earthenware pot at this time, they might find that the dishes being boiled in it had eight different colors!

one of themThe color actually appeared in the three pots at the same time.

–White.

One mouthful on the left, two mouthfuls on the right.

The color of the porridge in these three ceramic pots is not pure beige, but… Well, let’s talk about the porridge on the left side first. During the cooking process, Xie Yunfei did not add a drop of water, but used Prepared stock in advance as an alternative.

Because it is purely made from bones, the color of the broth is not absolutely transparent, but a little milky white.

Although it will be replaced after being fused with the juice extracted from other ingredients, only the clay pot with only rice in it will become whiter with the fire.

In fact, the five pottery pots on the left all use rice for the porridge being boiled inside.

On the contrary, it is the pottery pot on the right side. No matter which one is in it, it is filled with miscellaneous grains such as millet, glutinous rice, and wild rice.

These miscellaneous grains, after being heated by the flame, would give the soup a little of its own color, and when mixed together, it would turn into a purple-gray hue—this is not a big deal, at least, for Xie Yunfei This is the case.

Just like the pot on the left uses broth instead of water, Xie Yunfei also added milk from cows, pigs and birds to the pot on the right.

This is something similar to milk, but more mellow and luscious. The color is milky white as a whole, in other words, some slight colors cannot be blurred at all.

This is also the reason why the color of the porridge on the right with longan meat added is only a little darker than the porridge with only miscellaneous grains added.

The main point of cooking porridge is to boil over high heat and simmer slowly over low heat.

However, considering that the optimal temperature for cooking porridge is different after adding different ingredients—for example, the milk produced by cows, pigs and birds cannot be heated at high temperatures—Xie Yunfei did not choose to use the natural gas that comes with the stove, but by continuously turning it to the left and right. The flames under the pottery pots on both sides convey the dynamic and static energy in the body respectively, so as to achieve the purpose of precisely controlling the size of the flame.

In this world, some people have awakened super-tactile talents, some people have acquired skills similar to silver-colored ten-pot turning, and some people have a lot of qi hidden in their bodies after training…

But if all these conditions are used together, not to mention the super-advanced dungeon in the Chinese culinary world, at least in Japan, only Xie Yunfei should be able to do it.

The pottery pots on the left made “gurgling” boiling sounds one after another.

Every time there is a ceramic pot like this, Xie Yunfei will correspondingly convert the moving air into static air-the pottery pots placed in a row just correspond to his five fingers.

As for the pottery pot on the right, because of the low fire it chose to use, after a period of heating, it has always been in a state of boiling but not boiling.

It wasn’t until the last pottery pot was turned into a simmering fire that Xie Yunfei, who was maintaining the energy of movement and stillness, let out a long sigh of relief.

finished? of course not!

Don’t forget that many miscellaneous grains take a lot of time to cook.

Xie Yunfei didn’t want to waste waiting time, so…

——Movement and stillness are one, forward it to me!

Under the skin of the index finger, invisible to the naked eye, the invisible energy of movement and energy of stillness are entangled together.

Even so, the flames under the ten clay pots still maintained a simmering state, and the flames didn’t even shake.

However, if you listen carefully and observe carefully, you will find that no matter whether the pots are located on Xie Yunfei’s left or right side, there is a soft “pop” sound without exception, and a crack is even exposed on the surface.

Xie Yunfei’s face was pale. This special cooking method that he discovered and used has not been perfectly mastered until today.

Fortunately, the effect is not too bad. The goal that would have taken several hours to achieve was achieved in just a split second.

After half a minute…

Xie Yunfei put down his raised hands. Without the supplement of tranquility, the flames on the stove dissipated one after another.

He didn’t rush to lift the lid of the pot, but took a porcelain bowl with a diameter of about 40 centimeters. In the middle part, put the beef, pig and bird meat prepared in advance into an ‘s’ shape from top to bottom.

Next, Xie Yunfei picked up a spoonful of mixed soy sauce and carefully poured it on the surface and left side of the beef, pig, and bird meat.

Strange to say, once it touches beef, pork, and bird meat, the mixed soy sauce is absorbed and melted like snow in March in Yangchun without leaving any trace. As for the beef, pig and bird meat, there seemed to be no difference except that the color of the surface was a little darker.

It wasn’t until this time that Xie Yunfei lifted the lid of the clay pot by his side, and then, regardless of the beam of light bursting out of the pot, he picked up the pot that was only filled with rice and broth, and poured out the meat along the edges of the beef, pig, and bird meat. Four fifths are on the left side of the porcelain bowl.

Although the cooking time is not long, the porridge that has been ‘tortured’ by the combination of movement and stillness still becomes very sticky. After falling into the porcelain bowl, it did not spread completely in the first time.

And this will give an opportunity to understand Yunfei’s continuation.

Without hesitation, and without daring to hesitate, he picked up four long spoons with his left and right hands, submerged them into different pottery pots with his dexterous fingers, and then scooped up a spoonful of porridge.

The wrist flipped instantly.

Under the action of gravity, amaranth, spinach, bell pepper, and purple sweet potato were added respectively, and the four kinds of porridge spots in the colors of wine red, emerald green, orange yellow, and purple black fell into the bottom, lower left, left, and upper left of the bowl. four corners.

At this time, the white porridge that was poured in first also just flowed to the boundary of the four!