……………

"Damn, master, what should I do......" the man asked. Pen % fun % Pavilion www.biquge.info

"What can I do, increase my efforts to summon the terracotta warriors." Ye Xiaocang replied.

"Okay." The man said helplessly, "But ......."

"But what?"

…………

"All the puppets obey my orders, all the weapons, none of them are left, all of them are thrown into the sky for me, and they are smashed at those flying things."

The sound of "...... beeh" is endless.

Suddenly, with a bang, the second plane hit the ground.

Then, the third, the fourth,............ All the way up to the forty-ninth.

"Damn! That's not going to work. Li Nan scolded, "By the way, Phantom, do you have a tank?" ”

"Host, of course there is, but it needs to be ...... big drop" Before the phantom finished speaking, he called Li Nan to interrupt.

"Spirit stones are not a problem, you go to the rat to get them, but most of them have to be taken from the spirit stones born by the spirit stone flower."

"Yes, host."

"Ding, start absorbing,...... Ding, successfully absorbed. ”

"Host, this time a hundred electromagnetic tanks were made, I sent you the information, please check it yourself."

"Let me see what this electromagnetic tank is capable of," Li Nan said with contempt......

"Electromagnetic tank:

Equipped with an electromagnetic cannon

Two electromagnetic machine guns

The tank has a powerful electromagnetic body, and it is below the fifth layer of Jindan, and it will fall down when you touch it

It takes 500,000 kWh of energy to destroy a tank, and when destroyed, it will produce a powerful shock wave and explosion! “

"Damn, Phantom, is this a death squad......" Li Nan said speechlessly.

"That's right." The phantom snapped his fingers, "However, this is not an ordinary death squad, the defense of this tank is extraordinary, this defense requires a monk of the fifth layer of Jindan to blow this tank up with all his strength." “

"Poof!" Li Nan squirted out the spiritual tea he had just drunk, wiped the clothes on his body and said, "No......"

"Host, won't you know if you try......" the phantom said helplessly.

"Well, I'll trust you one more time." Li Nan was also very embarrassed and said.

Last time, the phantom spirit made Li Nan miserable, at that time, Li Nan was learning instantaneous steps, and then ...... And then...... There is no aura...... As a result, you know that Li Nan almost fell half of his body, although it was successful, but Li Nan kept it in mind......

"Wraith, are you sure you're not lying to me this time?" Li Nan asked again.

"Not a drop, host." The phantom said.

“……”

…………

"Okay, ready for the quiz!" Li Nan said.

"Three, two, one, I'll smash!" Li Nan said.

There was a bang, and the tank exploded.

Yes, Li Nan used the full force of the fifth layer of Jindan to smash it, but Li Nan couldn't see it no matter how he looked at it, this was the full force of the fifth layer of Jindan that could be smashed, how could he feel that the little kid who practiced qi could smash it.

Then, a funny scene appeared, Li Nan withdrew all his strength, and then ...... Use the power of the first layer of Qi training to smash ,...... You can imagine......

"Ahh ......" Li Nan made another pig-killing voice that he hadn't made for many years.

………………

"Spicy next door, I know that phantoms are not a good thing......," Li Nan said scoldingly.

"Damn, host, it's not bad for me......" The phantom suddenly changed from a little boy to a slim girl, which made Li Nan come up with some kind of evil thoughts......

"Change for me!" The slim girl has become an old woman again.

"Holy, Phantom, did you do it?" Li Nan was furious, and even wanted to fry, burst, burn, fry, slip, boil, boil, simmer, simmer, stew, simmer, stew, stew, grill, bake, stir-fry, fry, collapse, marinade, sauce, mix, boil, pickle, freeze, dregs, drunk, roasted, smoked. (I've made up the word count, and there are more hangings below)

(1. Frying: Everyone knows this, get up in an oil pan and put the food in it to get it.) Depending on the requirements, it can be fried (e.g. crispy pigeon) or fried with batter (e.g. pork cutlet). Frying can be done directly into a dish, or it can be used for the preliminary heat treatment of semi-finished products, which is one of the main kung fu of cooking.

2. Explosion: There are two kinds of oil explosion and soup explosion. The oil in the pot is a little less than frying, a little more than frying, the oil temperature is high, after the food is in the pot, the stir-fry action should be fast, and a few times can be done, ask for a "tender" word, for example, fried pork liver.

3. Roast: It is a general roast, such as braised pork. Bring to a boil over high heat, medium-low heat, and then reduce the juice over high heat.

4. Stir-fry: Divide again: 1, slippery stir-fry, the oil temperature in the pot is three or four hot, stir-fry the food after starching until slightly cooked, and then add seasonings to stir-fry, such as crystal shrimp. 2. Stir-fry raw, the food is not starched, and it is directly stir-fried in the pot, such as stir-fried shredded pork. 3. Cooked and fried, the food has been processed, and then add seasonings and auxiliary materials into the pot and stir well, such as back to the pot meat. 4. Soft stir-frying, mainly used for liquid food, stir-fried with a small amount of oil, such as scrambled eggs. 5. Stir-frying, mainly suitable for some dishes whose names start with "soup".

5. Slipping: The difference between slipping and roasting and stir-frying is that the dishes that slip out must be thickened, and there is more marinade. For example, bad fish fillet.

6. Cooking: It is a basic method, which can be directly made into a dish, and can also be used for the preliminary heat treatment of semi-finished products. Generally, it is boiled over a high fire and heated over a low heat. There are two kinds of boiled and salted boiled. The former is like garlic white meat, and the latter has salted edamame and salted shrimp.

7. 汆 (cuan): The difference between boiling and boiling is that boiling is to boil the water after putting the food in cold water, and then decide the heat and time according to your needs. Therefore, foods that need to be boiled are generally small and tender, and have no bones, such as fish balls.

8. Shabu: This is simple, such as mutton shabu.

9. Steaming: Another basic method. Divide into high heat boiling water and quickly steam, such as, steamed osmanthus fish; Boiling water is slowly steamed, like a bear's paw; Steam slowly over low heat: like ham.

10. Stewing: It is a cooking method that puts the blanched raw materials into a stew pot, adds soup and seasonings, and uses water or steam to transfer heat. Stewed in separate water (such as stewed black-bone chicken with ginseng), stewed without water, (such as crab roe lion's head), steamed stew, stewed vegetables are one of the dishes that are particularly popular with fire (others such as stewed, simmered, etc.). The heat for stewing and steaming should be larger, and note that if the water in the pot is not enough to boil halfway, add boiling water. The soup in the stew pot should be filled at one time.

11. Simmering: Generally speaking, the food that needs to be simmered, or fried, boiled, or fried, has been processed, and then put into a special pottery vessel, added to the soup, seasonings, boiled over high heat, and slowly heated over low heat until crispy and flavorful. Remember: simmering vegetables has a lot of soup, but it doesn't thicken it, and the food can be returned to the wok after simmering to thicken the soup over high heat.

12. Stew: After the food has been fried, fried, and fried, soy sauce, sugar and other seasonings and soup are added, boiled over high heat, and then simmered over low heat. Remember: to stew, be sure to cover the pot, otherwise it is not called stew. For example, stuffy bamboo shoots.

13. Braised Sauce: Braised is a bit like slipping, however, braised over high or medium heat. But unlike stir-frying, the stew is half soup and half vegetable, which needs to be thickened. Such as dismantling the braised fish head.

14. Grilling: Generally speaking, the dishes that are picked up are high-end dishes, such as shark fin, abalone, bear's paw, etc., so it takes more effort and requires a little professionalism. The steps are as follows: first arrange the food that has been preliminarily processed in a basin, then cover a basin and turn it over, so that the side is down, the bottom is up, push it into the pot and still maintain its original shape, add the seasoning soup, boil it thoroughly and thicken it, and then shake the spoon to make a big spoon, and then drag it into the plate. The key to the chop is to turn the spoon into the big one, and it is best for ordinary people not to play. In addition, the famous "Texas Grilled Chicken", this "Grill" is different, it is steamed and then dried up, which is more crispy.

15. Baking: A cooking method in which meat is seasoned and wrapped in tin foil or other materials, and heated in a closed manner to promote the vaporization of the food's own moisture and cooking. For example, Guangdong's Dongjiang salt-baked chicken, Jiangsu's Changshu called Hua chicken.

16. Stir-frying: It is to put the food directly into the hot pan, and keep stir-frying, stir-frying, stir-frying, until the moisture in the raw materials is fried dry. For example, raw grass heads.

17. Frying: One of the common cooking methods, there are many kinds of frying methods, I will introduce you to the "water and oil frying" of Shanghai snack "raw fried steamed buns", after the pot is hot, pour in oil, and then put the steamed bread in, add some water, cover the pot until it is cooked, then remove the lid of the pot, pour some oil into the pot again (brush it with a brush), and wait for the bottom of the steamed bread to be browned, you can.

18. Collapse: After the raw materials are hung up, put them in the pot, the oil should be a little more, fry them over medium heat until they are yellow on both sides, add such as seasonings and soup, and then dry the soup over low heat.

19. Halogen: divided into southern halogen (Guangdong), northern halogen (Jiangsu and Zhejiang). Mix the marinade first, the amount should be large, then put the food in, bring to a boil over high heat, then turn to low heat and cook slowly, until the flavor is cooked thoroughly.

20. Sauce: Sauce and marinade are a bit similar, the difference is in the sauce, the sauce should be used over medium heat, and the sauce must be dried. Such as sauce duck.

21. Mixing: The food is first cooked or cooked, and after processing, mixed with seasonings. Such as fragrant dried maran head.

22. Blanching: After blanching or oiling the food, take it out, pour the seasoning marinade while it is hot, and then pour hot oil on it again.

23. Pickle, mainly with salt, and then let it sit for a while.

24. Frozen: After the food is cooked or steamed, glue juice (such as gelatin, meat skin, etc.) is added to the original juice to make it a dish after freezing. For example, Zhenjiang's crystal meat.

25. Bad: Raw and cooked. Cooked dregs is to cook the food, soak it in the prepared dregs, put it in the refrigerator in the summer, and then take it out in the evening to eat, and get some old wine. The raw lees are more complex and somewhat similar to pickling.

26. Drunk: It is also divided into raw drunk and cooked drunk, and is generally used for fresh food, such as shrimp, crab, etc. The shrimp that Shanghainese people often eat is "drunk", not the "boiled" mentioned earlier.

27. Roast: A relatively common way to eat. Oven roasting and dark oven roasting. The former is like roast suckling pig, and the latter has roast goose and roast duck.

28. Smoking: Put smoked materials in the pot, such as tea, sawdust, spices, etc., there is a shelf on the pot, put the food on the shelf, and then cover it up, put the pot on the fire to burn, at this time the smoked material smokes, and the taste enters the food. ）

And the phantom is staged with various materials, and Li Nan ...... TMD wanted to make a movie......

And the name of the movie is: Eating Phantoms............

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