Seeing Hai Dongqing feeding the two chicks, Li Qingyun grinned happily, as if he saw not a bird, but a lot of money.

The food in the small space is very sufficient, there are fish, fruits and medicinal herbs, if you want to eat insects, you can also let Hai Dongqing go out and forage freely.

The two big pythons have been very honest recently, and when they saw that Hai Dongqing's family was very lively, they didn't dare to get close, because as soon as they got close, they would be attacked by the two bald people.

The python is huge, but it is also afraid of the two bald men who are also huge, because the current body shape of the two bald men is no different from ordinary eagles, the legs are thick and powerful, the claws are huge and tough, and the wings are spread, like a cloud, which is becoming more and more difficult to provoke.

Another adult Hai Dongqing, who has eaten a lot of food rich in aura recently, has increased in size very quickly, and due to the increase in strength and degree, the ferocity in his eyes is getting stronger and stronger, and he also provokes the nearby python from time to time. However, its IQ obviously can't keep up, and after being taught a few times by the second bald man, it has also learned to be obedient and no longer provokes trouble lightly.

The two big pythons also like to be content with the status quo, and it is good to be able to keep peace, because every time they fight, whether it is right or wrong, they will be taught a lesson by Li Qingyun.

Li Qingyun flew over the small planet, inspecting the situation of the vegetables planted, since the last time he devoured a large piece of jade, the aura of the small space has gone up to a level, and all the plants are full of vitality and greenery.

Because the four seasons here are like spring, the tea trees planted grow very well, the leaves are evergreen, after the main tree is cut, it has also been restored, and in a few days, you can pick the new tender tea, the round leaves, verdant and dripping, as long as the frying technique is not too bad, the fried tea, the taste is absolutely first-class.

The soldering iron tied to the little sun has been a little quiet recently, because the newcomer Hai Dongqing is unruly. It often flies past it with its teeth and claws, as if trying to eat it. If it weren't for the second bald man watching closely, it would have been eaten hundreds of times.

Li Qingyun caught two small fish, and when he fed them, he no longer attacked wildly, and even carefully tried not to let his teeth touch his hands. Because of one of the few brains. I seem to remember how the king cobra tied to my side some time ago was killed by Li Qingyun.

Right on the top of the mountain, carrying the tail of the king cobra, he threw it on the rocks at the top of the mountain, and the blood even splashed on the little sun. The soldering iron head seems to have suddenly opened its mind, and it has recognized the shape. no longer resisted, but learned how to please Li Qingyun, the owner of this "omnipotent" space.

The next day, Li Qingyun continued to go to the Xiandai River, secretly sucking water into the small space, and then formed raindrops, like rain, to irrigate the vegetables and fruit forests of this small planet.

Daoist Xuanyin returned from the mountain, taking two disciples with him. After being dusty, he entered Li Chunqiu's small medical hall. Li Qingyun happened to come back from a corner of the Xiandai River, passed by the medical hall, and saw that the faces of the three Taoist priests were ugly, so he followed.

It turned out that after they followed the expert expedition into the underground cave, it took a long time to pass through the jungle surrounded by wild beasts. Come to the hilltop cabin. However, the skeleton of the Lingxu Dao Chief, which was originally stored in a seated position, was scattered, and the head, arms, thighs, and ribs were ...... All scattered, I don't know what kind of hatred, I did the thing of destroying the bones of others.

Daoist Xuanyin cried to Li Chunqiu, saying that he must ask for an explanation for his master, and he will not avenge this revenge and swear not to be a man. Li Chunqiu knew that he couldn't hide it. He told the disciples of the big-eared monk Makchaga about going down the mountain. Also because Li Qingyun had entered the cave, he came to trouble Li Qingyun, even a century-old ginseng in the house. They also stole it.

He also said that the day before yesterday, the big-eared monk had just come and had a fight with him, and the two were barely tied, Li Chunqiu barely won half a move, and then everyone had their own scruples and did not make a ruthless move.

Daoist Xuanyin gritted his teeth, saying that he had already guessed that it was a good thing for Mokcha Gagan, although he was not his opponent, as long as there was a slight opportunity, he would not let the Landa Temple have a good time.

The dry bones of the Lingxu Daoist have been transported back to the Nameless Taoist Temple, and he went down the mountain to complain to Li Chunqiu this time, just to let him help take revenge. However, Li Chunqiu has his own difficulties, and he also told him what happened, and he really has to work hard, and the Xuanyin Daoist is not qualified to ask Li Chunqiu for help.

So after finishing what he had to say, he didn't eat, and hurried back to Rizhao Peak. The identity of the enemy is gradually becoming clear, although he is not capable of revenge now, but the attitude he should have must be made. As for how to mobilize his disciples when he went back, it was not something that Li Qingyun could guess.

"For the sake of the bamboo slips left by the Lingxu Dao Chief, Mokchaga has gone a little too far. The more troublesome things go, the more difficult it is, the matter of bamboo slips can't be explained clearly. However, there is really some great secret on the bamboo slip, and I will definitely find a way to convey it to the Xuanyin Daoist. Alas, seeing such a fierce Taoist priest crying tears and snot, I feel uncomfortable. Li Qingyun sighed in his heart, and also wanted to take the opportunity to leave.

Li Chunqiu's voice suddenly came from the upstairs window: "Fuwa, you stop for me......! Is there any more chalcedony liquid? Recently, I was injured, but I feel that I am about to break through, you prepare two more buckets of chalcedony liquid for me, and when I break through the transformation realm, the monk of Mokchaga dares to make trouble again, and I will slap him to death. ”

Li Qingyun shouted dissatisfiedly: "Two barrels, why don't you grab them? If it is really chalcedony liquid, a mountain of pure jade will not produce a single barrel of chalcedony liquid." But forget it, I'll save my rations, I'll leave it all to you, and I'll bring you a bucket tomorrow. It's really going to break through, remember what you just said, help me slap the big-eared monk to death, what's the matter, you dare to wronged me and kill his apprentice. ”

"You know whether you are wronged or not, after a few days, no one can feel the smell of blood and killing, but that morning, I can feel it. You kid is getting more and more evil, and I can't see through you, but you should be careful, there are many capable people in this world. Don't take the initiative to do bad things, you are really forced by the wicked to have no choice, and Grandpa Po will also fight for you. Li Chunqiu's voice suddenly became very ethereal, and it sounded very loud, but it seemed that he only said to Li Qingyun alone, and the voice of his voice was like that in front of him.

Li Qingyun's heart warmed when he heard this, but he didn't admit it, and hummed: "Cut, bragging...... If you break the sky, no one can resist it, and you are not Nuwa Niangniang, you will make up for the sky. ”

"You boy, get out of here...... How to talk to grandpa, it's getting more and more out of the score. Li Chunqiu was so angry that he blew his beard and glared. With a click, the window was closed, and one out of sight was out of mind.

Li Qingyun's grandmother heard the movement and ran out of the kitchen in the backyard, still holding a few slices of pickled dried radish in her hand. Seeing Li Qingyun, she was very happy and shouted, "Fuwa." Come and try grandma's pickled dried radish, this is the first jar, Cheng dù is just right, you take some back, just porridge or steamed buns, more flavorful than anything to eat. ”

Li Qingyun listened. His eyes lit up, he ran over with a smile and said, "I like to eat my sister's pickled dried radish the most, as well as pickled cabbage, I have fished some of them, I haven't eaten them for a long time, and I panicked when I heard it." ”

"You pick it yourself. Eat as much as you want, in other small jars, pickled, but the time has not come, and it can't be opened, otherwise it will affect the taste. Grandma said, so she pointed out the location of the jar to Li Qingyun and asked him to pick it up.

And grandma was pickling a new vat of dried radish. A basket of dried radish, about ten catties, was cut into long strips, dried and dried, looking as thick and wrinkled as a human finger.

Everyone's pickling technique is different. The flavors formed are also different, which is why there are thousands of strange pickled radish flavors in the world. Some are so delicious that people never get tired of eating them, while others only taste salt. You can't taste the aroma of turnips. There are also pickled radish strips made by people, and even the person who makes zuò himself does not dare to eat them, and the smell is tangy and disgusting.

Li Qingyun just had time and wanted to learn the art of pickling dried radishes from his grandmother. Last time, Yang Yunu also learned, saying that he would go home to test it, but he still hasn't tasted his cousin's pickled dried radish, and it is estimated that he failed.

Grandma was also very happy when she heard that Li Qingyun was interested in learning to pickle dried radish, and said with a smile: "Grandma knows a lot of skills, but I am worried that no one will learn it, and I am afraid that the inheritance will be broken." When we were young, we didn't know these crafts, but we were laughed at. Come on, grandma will teach you how to cut radishes first. ”

Grandma found a fresh radish and showed Li Qingyun how to cut it. She first cut a radish evenly into several slices, then cut it vertically into strips. Since this is the length of the whole radish, if it is too long, you can cut it in half by pulling it horizontally in the middle.

"No matter how you cut it, the purpose is the same, that is, to control the length and width of the radish strips, so that the size and length of each radish strip seem to be the same. In this way, it is convenient to soak the flavor, and the salt and seasonings soaked in it are similar, and the final pickled dried radish will have the same taste, and there will be no one that is too salty, too sweet, or too sour. ”

"After cutting the radish you want to pickle, you can put it in the sun for a few days, and you can control the time freely according to the quality of the sun. As long as it feels like it's dry, it's fine. Put it in the house for a day, shade it, and the next step is to officially pickle. ”

Grandma pointed to the dried radish in the small pickle jar and said, "This is the dried radish that was dried yesterday, put it in it, pour it with warm boiling water, soak it a little, soak it softer, and better absorb the seasoning." ”

After saying that, Grandma poured warm water of about 40 degrees into the small vat, just enough to soak the dried radish. After waiting for a while, Li Qingyun touched the dried radish with his hand, and felt softer, and his grandmother motioned for him to pour the water away. Then, according to the weight, put the fine salt first, and after pouring it, you should rub the dried radish with both hands to let the fine salt melt evenly and soak it into each radish strip.

After that, add the white sugar and continue to knead. Then add light soy sauce, chili powder, Sichuan pepper powder, and repeat the kneading step. Grandma told Li Qingyun, don't be too troublesome, the real good taste is these inconspicuous kneading steps.

Feeling that each radish strip was evenly covered with seasoning powder, grandma asked him to seal it with thin plastic paper. This kind of plastic paper is the same as plastic wrap, but it is thicker than plastic wrap. After sealing, put it in a cool place for two days, you should often hold the jar and turn it, the pickling effect will be better, if you are lazy, you can also not turn it, and when you eat, stir it with clean chopsticks.

Grandma watched Li Qingyun seal the mouth of the pickle jar tightly, and then said: "If you seal the mouth, you can usually eat it in two days, but if you want it to taste good, it is best to eat it after seven or eight days." At the beginning, you may not be able to grasp how much seasoning to put in, this has to be done several times, practice makes perfect, you asked me to say what seasoning ratio, I may not say good, but by feeling to do, than the scale. ”

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