Although Gu Jin was very moved, seeing the various herbs needed for the alchemy recipe, her excited heart was suddenly knocked to the dust.

The most inferior herbs required for alchemy also need to be a hundred years old, and even some Danfang have hundreds of years of ginseng and thousands of years of He Shou Wu.

There are also Ganoderma lucidum, Cordyceps sinensis, purple ginseng flowers, Wanling grass, ancient vine flowers, etc., herbs that she knows and doesn't know.

Gu Jin, who was hit, continued to move forward and read the books, no longer paying too much attention to alchemy.

Those were too far away from her, and she continued to look for exercises for the child to cultivate.

Checking the books on one shelf, in the second shelf, Gu Jin finally found a book of cultivation exercises.

Xuantian Jue, compared with Feng Lingjue, is almost the same, you only need to meditate and cultivate spiritual power every day, you can slowly improve your physique, and you can cultivate after gathering spiritual power.

Gu Jin closed the book halfway through it, and she decided to let the little cub cultivate the Xuantian Technique, but she couldn't start until the other party was in good health.

Gu Jin put Xuantian Jue on the table in the room, and when she had almost raised the little cub's body, she would take him to cultivate together.

At this time, Gu Jin didn't know that she had dug a big hole for herself.

On the last page of Xuantian Jue, it is recorded that Xuan is the husband, the phoenix is the wife, the Yin and Yang Dao, and the method of double cultivation.

Gu Jin put the book on the table, turned around and left the study

Before leaving the space, she took another look at the crops in Lingtian and found that nothing had changed.

......

The next day, Gu Jintian got up before dawn, glanced at the sleeping cub, and left the room to walk to the kitchen.

As the saying goes, you should eat well in the morning, eat well at noon, and eat less at night.

The plan of the day is in the morning, which is the beginning of the day, and you need more nutrients, but not too greasy.

Gu Jin came to the kitchen and lit two stove fires, one to cook white rice porridge and the other to make broth.

She cut a piece of lean wild boar and cleaned it, cut it into slices of uniform size, cleaned the wild vegetables, and cut the green onion into sections.

If the wild boar soup is ready, it won't be too greasy in the morning.

Pour three bowls of water into the pot, put in the required seasonings, and add a taste of wild ginseng, which is the ginseng she dug up in Qingluan Mountain, cut it into slices and put it in the pot for two or three slices.

Cover the pot with a lid and bring to a boil over high heat, then pour in the chopped wild boar meat and stir.

When the water in the pot starts to boil, beat two more eggs into it, add the washed and selected wild vegetables and salt, cover the pot and simmer.

Soon the smell of broth spread out from the pot, and without waiting for the heat to be poured, Gu Jin put the soup into a large bowl and put it on the bamboo grate in another pot where the porridge was cooked.

The pot where the porridge is cooked is kept warm over low heat, and the taste is just right when the soup is drunk.

After brushing the pot clean, Gu Jin took out the last bit of flour at home and poured it into the big bowl.

I also chopped the wild vegetables that had been washed before on a wooden board, put them into a large bowl, knocked three eggs into it, poured salt and chopped green onions, poured in an appropriate amount of water and began to stir.

Pour oil into a hot pan and spoon the well-mixed batter into the pan.

Fry on both sides, and the wild vegetable omelet is done.

Gu Jin spread seven or eight wild vegetable egg cakes in a row, and finally used up the last bit of batter in the big sea bowl.

It was dawn outside, and she set aside the wild vegetable egg cake and covered it with a cage cloth.

Turn around and go to the clay pot and take out a few eggs, wash them and put them in the pot where the rice porridge is boiled.

Then add a handful of firewood to the stove.

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