This major change in the system is in addition to the consumption of food coins has increased tenfold, and the time ratio between the plane world and the real world has also changed to 1:30. Pen? Interesting? Pavilion wWw. ｂiquge。 ｉｎfo

The serial characters of the Condor World end up at Golden Doll, replaced by some random little quests.

Gu Chen previously checked the lotus root condensation and lotus leaf porridge boiled by Zhou Tianna on the Internet, although it is a recipe that the system already has, but when the host tries it for the first time, there will be an evaluation level, and the corresponding food coins will be obtained according to the level.

There are five types of evaluation grades: inferior, good, and good. Inferior quality is not scored, the average is given two points, the good is five points, the excellent is ten points, and each god-level delicacy can get one hundred food coins.

Gu Chen's two porridge soups were judged to be good, and each dish received five gourmet coins.

In this way, food coins are easier to obtain than before, and the change in the time ratio between the plane world and the real world can be used to collect ingredients and cook in the world of Jin Yong during this period, and save enough food coins to teleport to other plane worlds and learn martial arts classics and immortal arts. Even if you wait until the first light master's skills are fully restored after March, the real world will only be three days past, and there will not be too many delays.

Another surprise was that their old acquaintance, Hong Qigong, heard the news of the West Poison Secret Plot Master from the beggar gang disciples all over the world, and rushed all the way to the Peak Temple in TY County to help.

Lao Zhaohua was overjoyed to see Gu Chen and Zhou Tianna, seeing that the appearance of the two had not changed for more than ten years, and hearing about Gu Chen's imperial sword's righteous act of severely inflicting on Ouyang Feng, the western poison, and convinced that the two of them were immortals who practiced in the world, and the bunch of condiments and drinks that Gu Chen bought in the supermarket came in handy.

Hong Qigong was most afraid of coming to the temple to eat fasting food, this time he didn't feel that guarding the master of a lamp was a chore, and he couldn't wait to drive the two down the mountain to find new ingredients to cook fresh vegetables for him every day.

The four of Yuqiao Gengyu originally had a lot of complaints about Master Yideng treating Zhou Tianna's injuries, but they knew that it would take half a year for the master to recover his skills, and Ouyang Feng couldn't make a rash move when he attacked, otherwise his previous efforts would be wasted. Now, although the skill has been lost again, with the outline of the internal strength of the "Nine Yin True Scripture" in hand, although it has to be practiced from scratch, the time is still shortened to three months compared to the previous half a year, and there is no need for strong reinforcements such as Gu Chen and Hong Qigong to guard on the side, there is no need to move and dodge, and even Gu Chen even arranges meals and drinks together, so that several of them are very impressed, and try their best to collect ingredients to thank Hong Qigong and Gu Chen.

Master Yideng is a monk who wants to be a vegetarian, Gu Chen changed his tricks to make vegetarian food for him, and changed the skills learned from Jueyuan to slightly change, such as stewed eggplant strips changed to mixed eggplant puree, back to the pot winter melon changed to back to the pot radish, round dried tofu changed to square dried tofu, shredded egg soup changed to seaweed egg soup, because the water and oil, salt, sauce and vinegar provided by the system are used, the taste is not bad, and the Tao has a good evaluation.

The matter of taking local materials made him use it more vividly, and the food identification function provided by the system could identify the physical properties, so Taoyuan Peak was full of everything that could be eaten, and he was poisoned. The process is generally to identify the name, look up the recipe on the Internet, and never repeat it from day to day.

The fisherman caught a big grass carp of about six catties on this day, and planned to stew it in an iron pot to make a tooth sacrifice for Hong Qigong. Coincidentally, Gu Chen, who was looking for a cultivator to borrow a stone mill, saw it, and begged him to make the best use of it.

In the evening, Hong Qigong was waiting for the big fish to be burned for him on the suspended platform outside the mountaintop temple, Gu Chen bought a lot of easy-to-buy Chongming old liquor in the magic capital supermarket before Gu Chen came, the taste is sweet, the color is milky white, the fragrance is mellow, and the taste in the throat is very similar to the popular rice wine in the Southern Song Dynasty, and the vodka flask that Gu Chen sent that day is still hanging around his waist, Gu Chen filled him with old liquor, and the happy old man smiled with his eyebrows.

Hong Qigong is the champion among foodies, and he knew that the fish was burned today with a sniff, and he closed his eyes and said: "This fish is bizarre, and I know that a lot of methods have been used when I smell it. ”

This cliff surrounded by clouds and mist is the only way up the mountain, choosing to dine here does not disturb the scene of Buddhism, but also can protect the master of a lamp, Gu Chen gave him a full cup, and said with a smile: "Your old man will know as soon as he eats." ”

Zhou Tianna lifted the mahogany food box layer by layer, which is produced by the system to ensure that the dishes are as delicious and original as when they come out of the pot.

The two plates of hors d'oeuvres on the first layer are crispy fried fish scales and cabbage heart. This has to be the scales of the big fish to become, the fisherman's grass carp is enough to have six catties, it is enough, the fish scales are repeatedly rubbed with salt to remove the mucus, and then rinsed with water, wrapped in egg yolk, custard powder, flour fat and mixed into the coating, fried until crispy and drained on the plate, this dish is just that, the chic is sprinkled with a little cumin to remove the fish, at this time this spice is still rare, few people can eat.

The fish skin rolls are crispy and slightly sour and delicious with aged vinegar, and they are wrapped in wild vegetables from the mountains, and only the most tender parts are pinched, which is juicy and fresh, and it is perfect for making appetizers.

Hong Qigong grabbed a few chopsticks and said, "It's a bit of a doorway, it's different from what I used to eat, the female doll quickly opened the next layer and brought the dishes." ”

The second layer is made of two-color fish breasts and unicorn sashimi. Salt, pepper and cooking wine marinated in the dried fish strips and slapped on the powder, dragged the egg white liquid, half dipped in white sesame seeds, half dipped in black sesame seeds, a bite off the outside is charred and tender inside, and the sesame seeds are fragrant. The method of unicorn sashimi is simple, it is steamed with raw fish pieces, barbecued pork, ham, and mushroom slices together in the basket drawer, and the fish meat is mixed with the meat flavor is smooth and delicious, and most of the materials are taken from the cabinet where the Buddha jumps over the wall.

Zhou Tianna put these two dishes in front of Hong Qigong, and secretly sighed that if you don't say that good chefs are all men, like the science and engineering man Gu Chen, who has an outrageous memory, the intricate raw materials of the Buddha jumping over the wall, after a long time, I still remember that the score is exactly the same, it is simply that no one can stop scientists who know martial arts.

These two dishes were greatly favored by Hong Qigong, when he buried his head in eating, the third layer of dishes was brought up, respectively, braised fish and peanut stewed fish tail, braised fish is probably the most complicated and simple way of fish, the meat of the fish body is cooked with ruddy and oily color, and the fish pieces are wrapped in a thin and even sauce, fat and soft and tender. Peanut stewed fish tail is to fry the fish tail until golden brown on both sides, add peanuts and radish to stew together, the fried fish aroma and then slowly slightly heat into the peanut radish taste to harmonize with each other, very flavorful.

Hong Qigong ate all over his body, and pointed to the food box with a smile and said: "There are two more dishes, fish head soup and fried fish offal, is it right to call Hua?" ”

Author's words: In order to wait until three o'clock and not see the update, I angrily entered the readership group and updated it in advance, knowing that some people would not dare to skip tickets after waiting. Sprinkle flowers, the first update before 8 o'clock in this period of time, the encouragement of readers is my biggest motivation!

Eye: ...... I'm encouraging... Blood and tears accuse me or not