"These are all acted, those true qi are also special effects, anyway, they don't exist in this world, you are still the first in the world. Liu Xiaoxiao explained patiently.

"That's it, it's not interesting like this, I still want to fight with this Li Xiaoyao, look at his cultivation must have a heavenly level. ”

Hua An suddenly felt a little bored.

"Okay, okay, you can rest when you are old, it's all peaceful now, let alone a character like Li Xiaoyao, even ancient warriors are rare. Liu Xiaoxiao said.

"It's all because of that guy Liu Bowen, who cut the dragon vein, and made the whole earth have no aura, which can be regarded as cutting off our way of cultivating immortals, where did we call ancient warriors before, we used to call ourselves monks. Hua An drank the water and talked about the past.

When the two little girls listened to those old stories of Hua An, Cheng Yang was already busy in the kitchen.

The dish he is cooking now is a Hunan dish, and it is a very classic Hunan dish, as for why he chose Hunan cuisine, in fact, it is not because he likes to eat spicy, but because he wants to stimulate the taste buds of Ankeke, spicy is the best kind of pain and taste.

This dish is called chopped spicy fish head, and its history can be traced back to the Yongzheng period of the Qing Dynasty, and the anti-Qing literati Huang Zongxian fled because of the "literary prison" of literary taboo.

On the way, I passed through a small village in Hunan and lived in a poor peasant family. The farmer caught a fathead fish from the pond, and the peasant woman used it to cook for Huang Zongxian. After the fish is washed, the fish meat is boiled in soup with salt, and then chopped with home-grown chili peppers and steamed with the fish head.

It just so happened that there was an incomparably fresh fish in the dish that Liu Xiaoxiao bought, and it was only a simple disembowelment, and it didn't let the store cut it, and it looked very clean.

This is a fathead fish, which is a relatively common fish, and it is perfect for some home-cooked dishes. For example, sauerkraut fish, preserved fish and the like are very good, and the most suitable way is of course to make chopped spicy fish head, after all, it is named because of its huge head, so the head is its biggest essence.

Cheng Yang is still marinating this piece of fish, which can also free his hands to cook the stir-fried mapo tofu, which is a very famous dish in Sichuan cuisine, one of the eight major Chinese cuisines, and the method is very simple, but it is not easy to get that unique taste.

He chose the most exquisite way in every step, although Cheng Yang now has master cooking skills, but after all, this is the first time to operate on the ground, so he is still a little rusty.

The ratio of onions, ginger and garlic is 2:1:2, the ginger is mainly for the sake of flavor, it is not a good thing to put too much, this ratio is also the best, and then put chili sauce and peppercorns, these things have been placed in the kitchen for a long time, and the storage is OK, the peppercorns are not damp, and they are very dry.

The green onions, ginger and garlic exude an extremely pungent smell under the stirring and frying of chili sauce and Sichuan peppercorns, although pungent, but it smells very good, which makes people want to stop, even if they have not put in the main tofu, these five things have become very delicious under the torment of warm fire and lard.

An Keke smelled so fragrant, and hurriedly ran to the kitchen, this is the best smell she has ever smelled after her sense of smell recovered, she used to think that other people's stir-fried food didn't smell good at all, and it didn't even smell as good as car exhaust, but Cheng Yang's stir-fry really made her worship.

Cheng Yang's tofu has been finely chopped, and under his superb knife skills, each piece of tofu is even, without the existence of a little broken tofu, and he also chooses to pour it gently when he pours the tofu into the pot with a cutting board.

It is actually important to ensure that the shape of the tofu is not destroyed, because this can fully ensure that the onions, ginger, garlic and sauce can be fully saved.

The tofu and the fiery red sauce in the pot were mixed together, making a sizzling sound, and Cheng Yang used a spatula to slightly swing the tofu on the edge of the pot to ensure that they were evenly heated.

After simmering for a few minutes, a fragrant mapo tofu comes out of the pot, and the final step is to sprinkle some sugar and chopped green onion on the tofu to make the taste more suitable.

"It's so fragrant, is this mapo tofu? I've eaten it before, but it's not delicious at all, the taste is so strange, I really want to taste it." "Ankeke has already picked up the chopsticks, and there is a taste of impatience.

"No way!" Cheng Yang hurriedly stopped it, he was still carefully arranging it

"Didn't you have a chef tell you that you can't taste a dish until it's been officially plated?" Cheng Yang reprimanded.

"No, no one was willing to teach me before. An Keke's chopsticks hung in the air, a little aggrieved.

"Okay, I'll teach you how to cook in the future, anyway, your foundation is not too bad, but the sense of taste hasn't been figured out yet. Cheng Yang looked at An Keke's pitiful appearance, he was about to get angry, and he couldn't raise his temper in an instant.

This is probably the benefit of the elegant temperament he exchanged before, if it was Cheng Yang before, it is estimated that he would have scolded him a long time ago, and you want to move and eat if you want to eat before the dishes are ready.

"Okay. Ankeke whispered in agreement.

The mapo tofu is even more appetizing after the plating, the red sauce with the green onion, and the yellow and tender tofu, which is the chili oil at the bottom of the plate, all have an urge to lick it.

"Serve it out, I have other dishes to cook. Cheng Yang said.

"Okay, I'm going to watch you cook and learn slowly. An Keke has already made up her mind, and she will follow Cheng Yang to learn cooking skills seriously in the future.

The previous fish head has been marinated for about 20 minutes, and if the meat on the fish is concerned, Cheng Yang wants to use it to make something else, and now this dish is called chopping spicy fish head, which must be based on fish head.

Hunan cuisine and Sichuan cuisine are actually similar in some places, that is, they must all use chili peppers as a base, the most important taste of these two cuisines is actually spicy, chili peppers are the soul of Hunan cuisine and Sichuan cuisine, but Hunan cuisine may focus on the combination of spicy and wax, and Sichuan cuisine pays attention to spicy, even if it is a simple taste of spicy, there are different ways.

Like before, when Cheng Yang marinated the fish head, he had already used a lot of cooking wine, pepper and salt, which were all relatively heavy in taste, and the purpose of this was nothing more than to remove the fishy smell of the fish head, and at the same time let the spicy enter in advance.

The practice of chopping pepper requires more technical content, and it needs to use liquor, and it can not be put in too much, it must form a ratio with chopped pepper, and the height of liquor can not exceed chopped pepper, and then the two are stirred.

You can imagine how high the spiciness of the chopped pepper will be mixed in this way, but this is Hunan cuisine, spicy, that is, simply spicy, so that it is necessary to use liquor to increase the spiciness.