"Amethyst Spirit Rice?" Fu Yun recalled, "I don't remember that there is this kind of rice in the house?"

If there is, as a disciple of the main lineage, he is also a key cultivation object who is about to go to the Xuanwu Sect, so he should have eaten it a long time ago.

"Naturally, there is no such thing, this spiritual rice is a high-grade ingredient of the demon level, and it is only produced in the area of Ziyang City. Fu Chongxing said with a smile, "This is a gift from the other party when the head of the family received the envoy from Ziyangmen a few days ago. ”

"Ziyang Gate?"

Fu Yun frowned, in fact, he didn't know much about the other forces in the Northern Regions outside Xishan City, he only knew about the Xuanwu Sect.

Fu Chongxing continued: "Well, the situation in Ziyang City is very different from my Xishan City, only the Ziyang Gate family is the only one there, and they are also a family of immortal cultivators, much stronger than our four major families. ”

Cultivating the Immortal Family!

Fu Yun remembered that he had heard Teacher Zhu say in class that the Immortal Cultivation Family had at least one Jindan period powerhouse.

Moreover, unlike the situation of the Fu family, Ziyangmen occupies a city alone, and its cultivation resources are much more abundant.

It's just that why would such a powerful family suddenly come to give gifts to the Fu family?

"Does this Ziyang Gate have a lot of dealings with our Fu family?"

"Young Master Yun, I won't tell you anything, our two families have never had any contact, at most, the head of the family and their sect master have met at the annual meeting of the Immortal Cultivation Sect. ”

"Then why did they send such valuable things? Could it be that this year has been good weather and a bumper harvest of grain?"

"Young Master Yun, you are laughing. Fu Chongxing couldn't help but feel embarrassed.

Secretly: This Fu Yun is really humorous when he speaks.

The cultivation of spiritual rice is similar to that of spiritual planting, and it needs to be watered with spiritual water and spiritual fertilizer.

"They actually have something to ask for, but this matter is very secretive, it seems that they are looking for something......"

"Huh, what?"

"I don't know about this, but what will make the immortal cultivator family care so much is probably what kind of spiritual treasure it is. ”

"Oh......" Fu Yun nodded with a deep groan.

For this matter, he always had a vague sense of foreboding in his heart, but he said it concretely.

When I have time, I have to ask my father to see what the purpose of Ziyangmen is here.

He gathered the spiritual rice and began to make tonight's dishes.

Fu Chongxing watched and studied from the sidelines.

Fu Yun first cooked the spicy crayfish from before.

Remove from the pot, heat the oil, and add chili, pepper and other seasonings when it is medium cooked, and stir until fragrant.

Then put in the processed blue tong shrimp and start stir-frying, add some soy sauce and sugar to continue stir-frying.

After the blue tongs shrimp body is bent, add spices, pour in water, cover the lid and adjust to medium heat and simmer for about ten minutes, and finally turn up the heat to reduce the juice, turn off the heat, and put it on a plate.

Compared with the previous time, Fu Yun made some changes, adding spices of bay leaves, star anise, and cinnamon, in order to make the aroma of this spicy crayfish more rich and mellow.

Fu Yun put two shrimps in each of the five empty pots, and let Fu Chongxing take them out.

He once envisioned a three-course dish of spicy crayfish, thirteen-spiced crayfish, and chilled crayfish on a special three-point plate to add to the beauty of the serving.

But considering that the characteristics of these three dishes are too obvious, it is easy to ignore this point if they are eaten together, so he finally decided to follow the order set by himself one by one, and there is a short gap between each dish, so that Jiang Lao can taste each dish carefully.

Immediately after, he began to make the second dish of the lobster feast, thirteen spiced crayfish.

Thirteen incense is just a conventional name, and it doesn't really refer to thirteen things.

In fact, thirteen spices have a variety of compositions depending on their specific uses.

If you count the different types, there are more than 20 kinds of seasonings with different characteristics, such as purple knock, sand kernel, nutmeg, cinnamon, cloves, Sichuan pepper, star anise, cumin, woody fragrance, angelica, sannai, good ginger, dried ginger, etc.

In fact, there are many Chinese herbal medicines in the middle, but after they are fully dried or dried, they are ground into fine powder, and they become the materials of thirteen incense.

Different seasonings have different effects, such as Angelica Angelica can remove the smell of mutton and make its meat tender, adding cinnamon when smoking meat sausage can make it fragrant and not greasy for a long time, and using Sannai and ginger when cooking fish can relieve the fishy fish, and at the same time make the fish tender and delicious.

The thirteen-spice recipe chosen by Fu Yun this time is for cooking meat dishes, using star anise, cinnamon, cardamom, angelica, galangal, cumin, coriander, Sichuan pepper, dried ginger, Sannai, licorice, sand kernels, tangerine peel, cloves, white pepper, five plus peel and other materials.

The same is to heat the oil, this time heat the oil to seventy percent hot when put in the pepper to fry the fragrance, and then add the thirteen spice formula fine powder and the same ground into the powder of the chili powder, stir fragrant.

The rest of the steps are the same as for the spicy crayfish.

When Fu Chongxing came in again, Fu Yun had just packed ten lobsters into a pot.

Looking red from the outside, it seemed to be similar to spicy crayfish, Fu Chongxing couldn't help but be curious: "What thirteen-spiced crayfish is better than spicy?"

Fu Yun smiled: "Each has its own merits. The spicy feeling of spicy crayfish is more pure, while the characteristics of thirteen spices are that they give a richer taste, which has the characteristics of numb, spicy, fresh, fragrant, sweet, tender and crispy. ”

"So powerful?" Fu Chongxing couldn't control his saliva when he heard it, and hurriedly went out with a basin.

The third course of chilled crayfish is prepared long ago, and the ice cubes on the outside can be melted away.

Fu Yun directly started the last dish of crayfish porridge.

The rice porridge is plain and bland, but it is infused with the taste of crayfish, which immediately becomes rich and fragrant, and it is nutritious, and you will not feel greasy if you eat more.

Fu Yun brought a clay pot, similar to a casserole, poured the washed rice into it, and turned on the fire to cook slowly.

Boiling porridge is a slow work, and it is necessary to stir the porridge with a spoon from time to time to prevent the rice grains from sticking to the pot. finish

When the water in the pot was bubbling and boiling, Fu Yun threw the cut blue tong shrimp and shrimp meat, including the shrimp head and tail, put the ginger shreds down, and put a little refined salt and ale wine to taste, and then continued to cook for about half an hour, during which it was still necessary to stir from time to time.

While cooking porridge, Fu Chongxing came in again, and Fu Yun asked him to take out the chilled crayfish.

As for the dipping sauce, it was already placed on the round table before.

After a while, as the delicious taste of the blue tong shrimp gradually blended into the rice porridge, the original white porridge has turned bright yellow.

Fu Yun put down the chopped green onions, stirred a few times, and the lobster porridge was finished.

Holding on to the two "ears" of the clay pot, he came to the round table and placed the pot in the center of the table.

A faint scent of fresh fragrance immediately spreads towards the weekend.