The moon hung high in the sky, and only Zhang Mingchuan was waiting in the quiet night, just when Zhang Mingchuan wondered if he had chosen one of the two wrong, a yellow-fured red mabadon approached the crystal pillar behind Zhang Mingchuan like lightning.

Zhang Mingchuan, who had no time to dodge, was exposed in front of Zhu Zheng's eyes, and Zhu Xiong also felt a little surprised.

Zhang Mingchuan, who was wrapped in white snake skin, was regarded by Zhu Xiong as a white snake with a strange shape and standing straight.

After all, even the snake king can only be counted as the existence of Zhu Di's daily snacks, and the short white snake in front of him can't enter Zhu Di's eyes at all.

But Zhang Mingchuan's excited state at the moment still aroused the vigilance of Zhu Ji, who had a keen mental power.

Zhang Mingchuan took the lead and used the wind wall to try to trap Zhu Ji, but he obviously underestimated Zhu Ji's flexibility, and jumped out of the encirclement of the wind wall after tossing and turning.

The wind wall failed, and the wind blade was even more difficult to hit, and for a while the two sides were in a stalemate, and Zhu Xiong didn't know where these attacks came from, but after contact, it felt that this attack was no threat to it, so it didn't run away.

It was the first time for Zhang Mingchuan to face such a flexible opponent, and he also knew the disadvantages of the wind blade, although the attack was invisible and easy to carry, but for a speed-type opponent, the speed of the wind blade was still too slow, and it was easy for people to dodge easily.

Zhu Xiong saw that the strange wind had stopped, so he bypassed Zhang Mingchuan and went underground to suck the crystal crystal liquid.

"Crystal! Yes, I also have crystals, and I can use the crystals I collect as bait and set up traps. Zhang Mingchuan looked at the falling crystal liquid in the crystal pillar and thought of a way.

Seeing that the crystal liquid in the crystal pillar had bottomed out, Zhang Mingchuan had filled three bottles of crystal liquid with empty mineral water bottles these days, and at this time Zhang Mingchuan took out a bottle of crystal liquid and put it in the wind wall trap arranged in advance, just waiting for Zhu Xiong to take the bait.

After eating the crystal liquid in the crystal pillar, Zhu Xiong was satisfied and ready to leave, the tip of his nose twitched twice, and he found a bottle full of crystal liquid not far away.

"It's now" Zhang Mingchuan saw the Zhu Xiong approaching the bottle, and immediately released a wind wall on the back road of the Zhu Xiong, and finally trapped the Zhu Xiong in a completely enclosed space.

Zhu Xiong felt trapped, and rushed left and right to no avail, so he quietly lay down.

Zhang Mingchuan saw that he finally caught the ingredients required by the Xuanqi Gate, and after a week of eating and sleeping, he couldn't wait to leave.

Back in the mysterious space, Zhang Mingchuan, who had been tempered, had the help of God, and he made a perfect quality oil seal for the first time, which made him even happier.

"It's great to get it right the first time. Wrong! This method of oil confit is a traditional cooking method in Xiluo country, not to mention that I have never been exposed to it before, even if it is a home-cooked meal, I can't achieve perfect quality at the first time! A trace of doubt flashed through Zhang Mingchuan's mind.

"Boom" The beautiful illusion collapsed because of Zhang Mingchuan's suspicion, and Zhang Mingchuan, who came back to his senses, found that Zhu Xiong was staring at him with his red eyes, and the wind wall trap was slowly becoming weak because he fell into the illusion.

"It's unbelievable that I fell into the illusion of an animal's arrangement, and this is just a branch bloodline that has been distributed to the marginal area." After coming back to his senses, Zhang Mingchuan hurriedly strengthened the wind wall.

Zhu Ji saw that the illusion failed, and after being devoured by the illusion, he became energetic.

Zhang Mingchuan, who was a little afraid, used the wind of justice and ended Zhu Ji's criminal life.

After confirming that it is not a fantasy now, Zhang Mingchuan is finally able to return to the mysterious space.

"It's the first time I've experienced such a long hunting operation, and the experience of surviving in the wilderness for seven days, as the hunting becomes more and more difficult in the future, this should be just the beginning." didn't develop new dishes at the first time, and after putting down the red deer, he first returned to the courtyard of the current world and took a hot bath comfortably.

Zhang Mingchuan, who had rested, returned to the kitchen of the mysterious space again in the best condition, holding the oilconfit duck that he searched with his mobile phone when he was taking a bath.

"Let's test it with a duck first, after all, this red buck is too precious." The long experience has given Zhang Mingchuan a devout heart for ingredients.

Mixing salt, garlic cloves, star anise, coriander seeds, cinnamon, fresh thyme, fresh rosemary, and fresh orange peel together, and mashing them with a spoon, Zhang Mingchuan, who has learned the bug of the door of the card, has mastered the skill of verifying every time he completes a process.

Through the prompts of the Gate of Xuanjiao, the dosage ratio was continuously improved, and finally [the perfect ratio of spice salt] was produced.

The source of this cooking method is a method of preserving food since ancient Xiluo, in the long winter when it is not easy to get meat, the meat is sealed in its own fat and slowly roasted, and then directly sealed, and the evolution into modern cooking has extended the meaning, which generally refers to any meat fried and roasted with its own oil to enhance the flavor can be called oil seal.

Zhang Mingchuan took off the whole leg, dried the duck leg, removed the excess oil, and evenly smeared it on the duck leg with the perfect proportion of spice salt made before, without revealing a trace of gaps.

Finally, Zhang Mingchuan put the duck leg into the box, wrapped the box tightly with plastic wrap, and put it in the refrigerator.

Generally speaking, the pickling time depends on the taste of the spice salt, and the perfect ratio of spice salt used by Zhang Mingchuan only takes one night to achieve the best taste, but the mysterious space is so magical, the pickled duck leg that has just been put in the refrigerator for a while, and the refrigerator door pops open.

The popped duck leg showed that it had been marinated, and the taste and moisture content in the duck leg had reached a perfect state, which made Zhang Mingchuan, who was going to rest, stunned.

"It's a lot of surprises, and there are little miracles at any time." Zhang Mingchuan said as he checked the duck leg that popped open the refrigerator door.

Looking at the operation process, the next step is the most important and time-consuming step, boiling!

Since the oil seal is to seal himself with his own oil, Zhang Mingchuan of course refined the duck fat in advance.

The golden duck fat completely covers the duck legs after wiping off the spices and salt, and slowly cook over low heat.

Zhang Mingchuan looked at the cooking method and introduced that it should be cooked at a low temperature for at least six hours, but he thought that the meat quality of the red deer and the duck is different, and the time required is naturally different, and the main purpose of cooking duck legs is to observe the different changes in the meat quality of different times and different degrees of doneness.

So Zhang Mingchuan cooked the duck leg at a low temperature at the same time, and also took out the front leg of a red deer and started work at the same time.

Six hours later, seeing that the tendons at the root of the duck leg were broken and rotten, Zhang Mingchuan took out the duck leg, maybe the cooking time was not perfect, but Zhang Mingchuan had learned what he wanted to learn from this duck leg.

Referring to the duck leg that has been out of the pot, the Zhu Xiong leg obviously needs to be cooked for a longer time, and nearly nine hours later, Zhang Mingchuan took out the boiled Zhu Xiong leg and came to the Xuanqi Gate.

【Cook the red deer legs for 15 minutes】

That's it! Zhang Mingchuan didn't intend to succeed at one time, but after the opening of the duck leg and the attempt of the red deer leg, Zhang Mingchuan finally harvested the [perfect cooking time of the red deer leg] after cooking the second red deer leg.

Finally, Zhang Mingchuan filtered the oil and poured it into the box until it covered the legs of the cardina and then put it in the refrigerator.

Zhang Mingchuan, who already knew that the refrigerator had a quick function, finally completed the task and got a [perfect quality oil seal Zhu Zhu Leg].

"Oil-sealed red deer legs, this is another semi-finished dish, but the collocation method is relatively simple. The main cooking method in the country of Siro is frying, which can be served with some side dishes. Zhang Mingchuan thought about what side dishes to go with.

"After all, I'm still not familiar with Xiluo cuisine, so I really don't have a clue to think about it myself." Zhang Mingchuan came out of the mysterious space, flipped through his mobile phone and found a restaurant of Xiluo cuisine, ready to learn from it in the past, and solve the lunch by the way.

"The confit duck at this Lucas Siro restaurant seems to have a good rating." Zhang Mingchuan stood at the door of the restaurant, which is a two-story retro western-style building built with cyan wall tiles as the main body, and walked into the interior, where the marble dining table was staggered in the hall, and the dining table had napkins and plates and knives and forks placed in advance.

At the time of the meal, there were already seven or eight people sitting in this Ciro restaurant, but they were all talking in low voices, and only melodious soft music echoed in their ears.

"Welcome, how many people may I ask." Pulling open the door was a blonde and blue-eyed girl who spoke fluent Donghua.

Looking at the exotic girl who was at least 1.7 meters in front of him, Zhang Mingchuan couldn't help but sigh that Xiluo Restaurant really understands the romance of men.

"One, already booked online." Zhang Mingchuan followed the guidance of the exotic girl to a two-person table and sat down.

"Okay, please come with me." The exotic girl pulled out of her seat and left with swaying steps, leaving only a fragrant breeze in front of the table.

After waiting for a while, the service staff brought a plate of Xiluo traditional duck confit mushrooms to Zhang Mingchuan's table.

"Please take your time." The waiter put down the traditional silo confit duck stewed mushrooms and stepped back.

The traditional duck confit mushroom stewed mushroom in front of you, the skin of the confit duck has obvious traces of frying, and the fried duck is slightly browned. Unlike the stewed mushrooms of Donghua Kingdom, the stewed mushrooms of Xiluo Country do not have soup, but it can be seen that they are dried shiitake mushrooms that have been reactivated by absorbing the soup.

Although it is the same dish, there is no intersection between the two different cooking methods, and it is more appropriate to call it fried confit duck leg and stewed mushrooms.

Zhang Mingchuan, who is not used to using a knife and fork, directly picked up the duck leg and bit it, the thin duck skin is crispy but not cracked, and the duck meat is crispy but not firewood, but Zhang Mingchuan feels a little salty when eating, which is a problem with the marinating time, and it is also the most common problem.

Scooped up a piece of shiitake mushrooms with a spoon, the flavor of sherry vinegar and rosemary in Xiluo country, and it was slightly sour when he put it in his mouth, which may not be in line with the stomach of Donghua people, so Zhang Mingchuan frowned slightly.

Finally, put the confit duck leg and stewed mushrooms into the mouth together, the salty confit duck and the slightly sour stewed mushrooms form a wonderful blend, maybe this is the authentic Xiluo flavor, Zhang Mingchuan can only think so. If you have to ask Zhang Mingchuan to rate this dish, 7 points is the highest score.

"Bang" There was a loud sound of slapping the table in the quiet Xiluo restaurant, and Zhang Mingchuan, who was not very satisfied with this confit duck, stood up.