It seems that this is the legendary ability space.

However, there was nothing abnormal in this jade bi before, and in the memory of the original owner, it was just a missing item that carried the good wishes of his parents, why did it mutate now?

Feeling that the aura in the space was extremely strong, Rong Yunhe simply entered the space to practice.

Fortunately, in the space, as long as she wants to, she can see and hear the movement outside, and she is not afraid of being discovered by Yun Xing who is outside.

Rong Yunhe sat cross-legged on the ground of the space, and began to practice slowly according to the method of exhaling the warm and nourishing breath of the inner family that he had learned in modern times, and then let the aura in this space nourish his body, which was now very fragile.

After all, in countless time-traveling novels, this portable space is a rare treasure, and there will generally be abundant aura in it, which can nourish the master's body, and even make the owner reborn and have magical abilities.

She doesn't have any extravagant abilities now, as long as she can make her sick and delicate body get better now, and she can carry out her plan to make a fortune in good health, then she will be satisfied.

It wasn't until he heard the sound of "dong dong" chopping wood from the kitchen that Rong Yunhe came out of the space.

Feeling that the internal qi was sufficient and the spirit was full, the feeling of weakness and weakness in the original body was swept away, and Rong Yunhe's face showed a touch of joy.

What made people even happier was that she now found that she had only been in this space for a while, and she found that her hearing had become exceptionally good, but it was the sound of chopping wood from the kitchen door in the outer courtyard. She was able to hear it all here, which was impossible in the first place.

Rong Yunhe rolled over and got out of bed. Standing firmly on the ground, he picked up the coat that was on the bedside hanger and put it on, and slowly walked away, opening the door and going out.

The smoke curled, she sensitively caught the smell of food coming from the kitchen, and listened to the low voices of Yun Xing and Lu's mother in the next room, Rong Yunhe's heart surged with that familiar warm current again.

Is this what home feels like?

Is this the warmth of relatives?

In his previous life, he lacked the caring Rong Yunhe. Once again, I was melted by the emotion of this original body, and my nose was sore and swollen uncomfortably.

She took a deep breath and looked at the pot of evergreens in the room.

That ability space. If you can grow wild grass, you must be able to grow plants, right?

Rong Yunhe was worried about the ability space, and quietly inquired about it, and saw that Yun Xing and Mother Lu were burying their heads in the side room. I didn't realize I was out of bed. walked to the evergreen tree, reached out with small scissors and carefully cut off a branch, looked again, and found that Mother Lu's mother and daughter did not find her.

He quietly returned to the room, closed the door, and then entered the space, pulled out the weeds in one place, and planted the branches of the evergreen trees.

I thought about it. She came out of the space again, took a small celadon bowl and went back in. I scooped a few bowls of water from the pond and poured the branches.

In the time-traveling novels she had previously read, some of the ability spaces actually had a very magical effect, which could bring any dying animals and plants back to life, so she planted this branch that could not survive in it, hoping that this is a blessed place that can make plants grow fast and well!

Rong Yunhe prayed in his heart.

In order to contrast, she also made a mark with the palm of her hand, noting the size and height of the branches of this evergreen tree.

As soon as she came out of the space quickly, she heard Yun Xing's crisp shout through the blue gauze cupboard: "Miss, are you up?" ”

Rong Yunhe agreed, and hurriedly tidied up his dress.

She followed Yun Xing to the kitchen, only to see that everyone had already begun to prepare dinner.

Since sending away the strange "Gu family" two days ago, the life of the Rong family has returned to its former peace, but there is an extra condiment of chili pepper in this life, which makes the food more delicious and delicious.

There were six stoves against the wall.

However, the size is different, the height is different, and the role is different.

Two of the stoves were still simmering, and the air smelled of chicken soup; On the right side of the room are three large water tanks, and in the kitchen cabinet on the right, there are a variety of bottles and jars, which are naturally filled with various seasonings; In the middle is a large desk with cutting board knives and some ingredients that are about to be used. There were a lot of things, but they were neat and clean, and spotlessly clean.

What Lu's mother is making is the batch of winter bamboo shoots that she found a few days ago, with the Rong family's homemade bean curd, and stir-fried a bean curd winter bamboo shoots.

And Luo Cailei was making snow cabbage black fish fillet, while teaching the big girl in her mouth: "This thing is not handled properly, redo it." I told you that bird's nest is hairy, sea cucumber is muddy, shark fin is sand, and deer tendon is dirty. The meat has tendon petals, and it is crispy when it is picked; Ducks have kidneys, and if they are cut, they will be ......"

"Cold dishes and big dishes are prepared in advance, and as soon as the diners are seated, they can be served.

"Cold dishes are appetizing, and big dishes need to be tasted when they are the hungriest and most appetizing, and they are worthy of the chef's meticulous preparation. While diners are tasting these two dishes, the chef can calmly stir-fry, and the dishes will be served as soon as they come out of the pot, and the heat will not be delayed, and the taste is the best.

"After a hot stir-fry, serve desserts and staples to fill your hungry stomach. Stir-fried vegetarian dishes, fresh and refreshing, should be placed after a greasy and full stomach. ”

"But in addition to these, it is also important to remember that even if it is the same type of dish, there is a lot of attention to who comes first: the salty one should come first, and the light one should be second; The thick one should come first, and the thin one should be later; Those who do not have soup should go first, and those who have soup should come later. ”

The big girl listened carefully while giving Luo Cailei a hand.

And Rong Yunhe also recalled Luo Cailei's words in her heart, in modern times, although she loves food and is a senior foodie, she only knows a little about cooking.

But now, in the process of exchanging cooking skills with Luo Cailei, she found that the ingredients are slightly processed, and then they are mixed with other ingredients, and then cooked and fried to make them blend together. Form a taste that is indescribably beautiful, surprise your taste buds, and amaze those who taste it. It's such a wonderful thing, so she's now deeply obsessed with the process.

And Lu's mother looked at Rong Yunhe, who had been staying in the kitchen and refused to go out, so she had to sigh, walked to the stove, and opened a hot pot.

There are two stew cups inside, which are simmering in boiling water.

She took a pair of bowls and spoons and opened the lids of both stew bowls. Scooped a spoonful of bird's nest from each stew pot, covered it again, and handed the bowl to Rong Yunhe: "Miss, do you taste this clear soup bird's nest first?" ”

Rong Yun and Mei Zizi took the bowl and spoon. Looking at the two spoonfuls of crystal clear bird's nest inside, a chef wants to become a strong cook, the first priority. It's about broadening your horizons. I have eaten countless good things so that I can make the most delicious food.

Rong Yunhe scooped a spoonful of bird's nest and put it in his mouth, and after swallowing it, he raised his bright eyes, smiled and said to Mother Lu: "The soup is as clear as water, the color is like weak tea, the entrance is fragrant, and it is extremely delicious." ”

This clear soup bird's nest is extremely troublesome in terms of its practical ingredients and production.

She was only in her previous life, and she often saw the Xue family's pagoda spires and ancestors. Xue Wuniang's grandmother often uses this healthy meal to nourish her body.

materials. It is necessary to choose the best tribute swallow or blood bird's nest, and then use the hot and cold temperature of the water, which takes four or five days to make it, and then after repeated rinsing with water and careful selection of hair to remove impurities, it can be simmered in clear soup.

In addition, the most important thing in this dish is the clear soup.

It's called clear soup, but it's actually chicken soup.

This soup should be used to remove impurities with old hens, old ducks, ham, hoof meat, pork ribs, scallops and other ingredients, add rice wine, onion and garlic and other condiments to the boiling pot for at least two hours, and then chop the chicken breast meat to the paste, pour it into a slurry with fresh soup, and pour it into the pot to absorb impurities.

After repeated adsorption two or three times, the chicken soup in the pot, which was originally slightly turbid, is now as clear and clear as boiling water, with a strong and mellow fragrance, not oily or greasy, and refreshing.

Pour this clear soup into a stew pot with bird's nest and simmer it for an hour, which makes this seemingly light and unremarkable, but in fact extremely luxurious and cumbersome clear soup bird's nest.

In the health recipe of the Xue family's own grandmother in the previous life, there should also be a pot of clear tea soup on the table at the same time as this bird's nest.

According to the principle of traditional Chinese medicine nourishing the liver in spring, nourishing the heart in summer, moistening the lungs in autumn, and tonifying the kidney in winter, in this early winter season, Cordyceps should be added to the tea soup to strengthen the kidney, strengthen the body, calm phlegm and remove asthma, and simmer for a long time, which is most suitable for Rong Yunhe, who often coughs.

And Luo Cailei on the other end said to the big girl: "Come on, let's deal with this black fish first." ”

Seeing the black fish raised in the stone-built pool, Rong Yun and Tu sighed and exclaimed: "This black fish is so good." ”

The black fish is also known as black scales, mullets, and fire heads.

"Shennong's Materia Medica" is listed as the top grade.

This kind of fish has a high meat yield, thick and white meat, less red muscle, no intermuscular spines, usually used to make fish fillets, the taste is extremely delicious, and rich in nutrition, the most nourishing, and also has an anti-inflammatory effect on wounds.

It was the early winter of the tenth lunar month, and the cold wind was rising, and the black fish tasted the best at this time.

The black fish left behind by "Miss Gu", I don't know where it came from, is very large, and it seems to weigh seven or eight pounds; The appearance is vigorous and extremely vivid, which is completely different from the farmed black fish that Rong Yun and he saw in modern times.

Luo Cailei caught the fish, raised the knife in her hand, knocked the back of the knife on the fish's head, knocked it out, and then disemboweled, stripped the belly, and disposed of it.

Then chop the head and remove the tail, cut the remaining section from the top of the fish bone close to the bone, cut off the upper half of the fish, and then dispose of the lower half according to the law, separate the middle fish bone from the fish body, and the whole fish is cut into two pieces of fish body and a fish bone in the middle, as well as the minced fish head.

She put the fish head and fish bones into a bowl and said, "After cooking in a while, I will use this to make you a pot of black fish soup." ”

"Ah, yes! Black fish soup is the most delicious. Rong Yunhe said cheerfully.

The milky fish soup is her favorite.

Luo Cailei gestured to the big girl again: "Look at my knife, this fish, it should start from the tail of the fish." Press the tail of the fish with your hand and follow the direction of the bones to enter the knife. After that, he demonstrated it again.

The fillets are then starched.

After the fish slurry was made, the girl cut the cabbage again, burned the fire, and soaked the winter bamboo shoots of the side dishes into a piece of water; Wipe the pan clean, add oil to cut the fillets, and shovel them onto the plate as soon as they change color.

Then fry the cabbage and winter bamboo shoots, add seasonings, pour in the fish fillets, and stir slightly to get out of the pot.

She first prepared a pound of fresh winter bamboo shoots, a spoonful of homemade bean curd, and an appropriate amount of salt, peanut oil and fish meal.

After that, the fresh winter bamboo shoots are peeled off the skin, washed and cut into thin slices.

Then wash the vegetable pot, pour in an appropriate amount of peanut oil, pour the fermented bean curd juice into the slashing after heating, wait for the fermented bean curd to come out of the fragrance, add seasoning and stir-fry, pour the oil out of the pot.

And the big girl was also preparing a few dishes, the kitchen knife was sharpened quickly and sharply, the big girl took out a handful, cut a small piece of bamboo charcoal in half, and put it in the iron pot where the rice was already steaming.

Lotus root, cucumber, lettuce, ham, each cut into uniform slices, boiled and marinated separately, find a large white porcelain plate with a wide side and put it in, a small bowl, sesame oil, vinegar, soy sauce, pepper powder, pine nut powder, sugar, salt and a small amount of green onion, ginger and garlic shredded are all carefully mixed together.

She took out the small bowl in the steamer, poured the steamed shrimp sauce and shrimp yellow into the small bowl and stirred it, slice the shrimp sausage, pour the seasoning into the plate, stir well, and then make it look better, and finally garnish it with duck celery.

The water in the pot next to it was boiling, and the girl scooped up the fresh broiler that had been cooked, skimmed off the oil slick, and threw the shredded green onion and ginger into the water that had been added with peppercorns, which was already a mellow chicken soup, and after a while, put the sliced winter melon and dried shrimp into it.

Fist-sized pumpkin slices are stir-fried with pumpkin flowers, completely plain, but very sweet.

A live grass carp was disemboweled by Luo Cailei, and the loin was carved out with a thin blade and a radish flower as a decoration, and it was served with soy sauce.

The girl on the side lifted the wooden cover, the fragrance of rice came to her face, Rong Yunhe sniffed and sniffed, "It's so fragrant!" It smells great! ”

Hey, in the past, in modern times, my mother used bamboo charcoal and bamboo salt brought from my hometown to cook rice all year round, but I didn't expect the ancients to have the same wisdom.

The porridge in the casserole is cooked well, it looks like the particles are distinct, but it melts in the mouth, the charcoal stove seals the bottom fire, and slowly rekindles in the second half of the night, naturally boiling the porridge thoroughly, and then adding green cabbage hearts, minced shrimp, shredded chicken, diced mushrooms and shredded coriander, and it's done!

The pickles seem to have just been stewed for two days, they smell sweet and sweet, they are not dead salty, I made a pickle platter, fried an egg, and made a shallot mixed with tofu, the green onion is fresh, some sesame oil and salt, and it was served refreshingly. (To be continued.) )