[Self-talk]

More than three years of kitchen life have really benefited me.

Chef Wu's noodles, Chef Hua's porridge, the husband and wife were able to comprehend their own Taoism during the Jindan period, which is really admirable.

In the process of getting along and communicating with them and other spiritual chefs and workers in the back kitchen, I also realized many new dishes.

I vaguely remember that on the spiritual boat in front of the sect, Uncle Zhang once said that the wealth and the law and the importance of the heart and luck to the monks.

Looking back now, after the master provided the wealth and dharma, the companions I met along the way all allowed me to have different thoughts and gains.

I am so grateful to them, and I would also like to thank Master for the great trust he has placed in me.

After communicating with Senior Brother Jin and the senior seniors in the back kitchen, I realized that the depth of the evil intentions of the Cultivation Realm towards us and other aliens was far from being comparable to the isolation of the weeping children in the Mortal Realm.

Although they didn't know why they were afraid of us, their thoughtful reminders warmed my heart.

Jiutian Pavilion and Xiaoyao Tower are both places with deep malice towards aliens, and I hope that those two can hide from the world and strive not to be discovered before the Yuan Infant.

【Pig's Foot Dragon Beard Noodles】

Take a number of front hooves of the stinging fire, cut it in half and clean it, put it directly into the pot with cold water, match it with white jade onion segments, rehmannia ginger pieces, blanch to remove the blood foam.

Then wash and put it back into boiling water, add topaz beans, new ginger pieces, green onion segments and the ingredients prepared in advance, lemongrass, yellow leaves, black anise, red jade pepper and an appropriate amount of bean soy sauce, cover and simmer for a few hours. When the heat is enough, it will be fragrant.

Then spread the boiled dragon beard noodles and green vegetables in a bowl, stack the pork knuckles cut into two finger-wide pieces, and drizzle a spoonful of soup and two spoonfuls of noodle soup, and you're done.

Pork knuckle is a magical ingredient, it tastes great with noodles or rice, it is fatty but not greasy, and it is fragrant in the mouth.

The fire aura contained in the piercing fire is combed and supple in the processing, and a trace of earth aura is fused in the stewing, and the meat is soft and tender after the entrance, and the white meat that is dyed into sauce color melts in the mouth.

【Acacia porridge】

In a casserole, boil the red beans until they are soft, then add the red polished rice and boil them over medium heat. After a while, the porridge water is thick, and the rice grains are bursting but not rotten.

Although she has not yet reached the exquisite heat control ability of Hua Chef, it is also excellent to add red beans to increase the taste and flavor of rice porridge by cheating occasionally.

The Chinese chef tasted it and said straight.

After they heard the origin of this acacia porridge, Chef Wu liked it even more, and bluntly said that it was this lovesick taste that made the couple who were once separated from each other feel very difficult, but after they met, it was extremely sweet.

The sweetness of the red beans is wrapped under the thin and tough skin, and the teeth bite lightly, filling the mouth in an instant.

Combined with the red polished rice, the thick porridge water blocks the outbreak of sand meat, but makes its sweetness more continuous in the mouth, and the taste is slowly sweet in the heart.

Through this porridge, I also met the crying flower senior, he is really a... A dashing and wanton person......

【Silver Silk Thread】

There is a monster beast in the small world ice field, called the frost fish pheasant, it has a fish body, a fish tail, a chicken head, phoenix wings and three frost blue phoenix claws.

After taking a few of them and killing them with a knife, they are deboned and scaled, leaving only the crystal clear flesh on the abdomen. Cut it into slices and shreds, and the silver strands should be thinner than the hair.

Place the silver wire on a plate and use with lime mustard and frost.

The frost dew is made by taking the remaining part of the frosted fish pheasant after boiling the soup with white crystal salt and a little bean pumping, which is both salty and fresh, and everything can be matched.

The mouth of the silver silk is cold, with some fresh sweetness, between the chewing of the teeth, the silk meat is refreshing and springy, as if in the mouth a set of boxing techniques, with indescribable deliciousness.

The ice aura also slid down his throat while he was not paying attention, and poured into his abdomen one after another.

When paired with a fine wine, it's even more wonderful.

【Drunken Immortal】

This is an improvement on the basis of the jade floating beam, the entrance is softer, the fragrance is more restrained, but the drunkenness has increased more than tenfold.

If you choose Master's fairy white rice to brew, the drunkenness can go to the next level.

After 30 days of brewing with ordinary white rice, add half of the stinky grass and the same amount of lemongrass, and continue to brew for 7 days before drinking. The longer the brewing time, the stronger the flavor of the wine, and the fragrance will not be diminished.

As soon as this wine came out, it immediately became the favorite of the predecessors of the flower, seeing him there with a mouthful of silver silk and a mouthful of wine to eat, as a spiritual chef, I was indescribably satisfied and happy in my heart.

【Four Seasons Fresh】

The lotus flowers on the east side of Xiaotiandi bloomed, and the entire pond was crowded overnight, and looking at the fat lotus canopy on their side, they unconsciously had a new idea.

Remove the holes from the picked lotus pods, cut off the stems at the bottom and seal them.

Take the green jade shoots on the south side, the yellow croaker in the southeast, and the lamb in the northwest, chop them into puree one after another, mix them together with drunken fairy introduction and bean pump, fill them into the holes of the lotus pod in turn, and then stuff them with the lotus seeds that have been removed from the core and seal them. Then put it in the pot and steam.

Before the three breaths out of the pot, you can brush a layer of spiritual nectar on the surface of the meat hole, and then take it out of the pot after the three breaths.

The meat and lotus seeds in the entrance have the fragrance of lotus pods, the meat is soft and juicy, and under the background of the sweet honey, the bamboo shoots, fish and sheep are more and more prominent, and they are harmoniously fused together and explode in the mouth.

The five flavors of aura are equally soft, pouring into the abdomen like a spiral.

The taste of the four seasons and the spirit of the five elements are all gathered in a small lotus canopy.

The lotus has nine holes, the hole has nine doors, rest, life, injury, Du, Jing, death, surprise, open, nine lotus seeds set four elephants and five spirits, each flavor is different.

Unexpectedly, Wang Shui and Jiang Nian both realized from this dish and went back to retreat one by one.

Although I also feel in my heart, it is not enough, it is still too little, and I have to continue to do it.

【Heaven and Earth Dou】

Knead the flour with water, divide it into small pieces, roll out each piece into a long tongue shape, smear a layer of sesame oil on its surface, fold it in half and roll it out tightly, paste it into the wall of the stove, and bake it for half a moment to take it out.

Then stir-fry the shredded green jade shoots, black jade ear shreds, shredded eggs, fine vermicelli, and tattooed cucumber shreds into the cake.

There are a variety of ingredients to fill in, birds and animals, wild treasures in the mountains, and the building provides 99 optional side dishes, so that diners can taste enough at one time.

The crust is baked crisply, and the soft and firm inside is wrapped in a variety of dishes from the sky, water, and the ground.

This time, I have a deeper understanding of the softness of water and surface, and water and wheat can contain all things, and use my own body to pretend to be heaven and earth.

From this, combined with the non-water technique and the dehydration technique, I realized a new trick - Qiankun practice, using yin and yang water to absorb all things.

[Self-talk]

Before I feel the time, 3 years have passed in a flash, say goodbye to everyone, it's time to go back to the sect to meet that group of friends, and by the way, give them the same gifts, and ensure that they like it.