Douluo Continent on the tip of the tongue

Chapter 211 Vision: Immortal Light Reflecting the Sky (Congratulations to EDG for winning the championship, add another chapter)
The mist condensed again, but the vision that appeared was not the one related to pigs that Qi Han imagined.

The vision this time seems to be a bit different from other visions. The mist in the mid-air has been condensing all the time, but there is no picture for a long time. There is only a cloud of fog that is getting thicker and thicker, giving people an inexplicable feeling of depression. .

Just as Qi Han was affected by this cloud of mist, and the feeling of depression gradually came to his heart, a nine-colored fairy light seemed to hang down from the nine heavens, shining on the cloud of mist.

Under the shining of the nine-color light, the mist met the nemesis, melted away like ice and snow, and finally revealed the hidden picture.

And Qi Han also had an inexplicable impulse to break free from the shackles and break the shackles in his heart at this moment.

As the fog dissipated, Qi Han's pupils suddenly shrank at the scene hidden in it.

It was a fairy palace floating above the sky, with green tiles flying and shining brilliantly.

Countless fairy birds flew around the banks of the fairy palace, chasing each other and playing. There was a dragon spewing mist hidden in the clouds, sometimes revealing a body with golden scales.

In the Immortal Palace, countless figures can be vaguely seen, among which there seems to be a gathering of immortals and fairies dancing, as if the old days reappeared.

Vision: Immortal light reflects the sky!

Although Qi Han was slightly disappointed that the vision was not related to pigs, he was also shocked by the beautiful picture of the Immortal Palace.

Shaking his head, Qi Han turned his attention back to Qing Palace Wanfu Meat.

Carefully picked up the chopsticks and cut off some of the rolled Qing Palace Wanfu meat, and put it into his mouth, feeling the rich meaty aroma slowly melted in his mouth as he chewed, Qi Han couldn't help but show a smile on his face. satisfied expression.

In the process of boiling and washing in cold water, the skin of the pork is first heated and then cooled, and becomes tight and elastic. After frying, it completely loses all the moisture and becomes extremely crispy. After being frozen, stewed and steamed, Reabsorbs moisture.

After repeated changes in such a complicated cooking process, the meat skin has a unique soft texture, which is very special and rare, and it is completely different from any meat with skin that Qi Han used to eat before. It feels a bit waxy, as if it will melt in your mouth when you bite it lightly.

The lean meat part of the pork belly is first boiled to a medium-to-medium degree, the outer meat locks the inner juice, and all the fishy smell is removed under the action of onion, ginger and various spices. Lean meat is only slightly heated to remove some of the moisture.

In the subsequent freezing process, the juice in the lean meat is frozen, and the slight expansion of the volume creates a softer taste of the lean meat, making it less chaffy. Even without the neutralization of fat meat, the entrance is also excellent. taste.

In the subsequent stewing and steaming process, countless soups invaded the soft tissues of lean meat, not only replenishing the lost juice, but also penetrating the taste of spices into lean meat at a deeper level, giving lean meat Adds great flavor.

The most amazing thing is the way this dish handles fat meat.

Although there is a gap between fat and thin in the lower five flowers, there will always be a layer with the most fat. There is no doubt that it is the layer of fat that is close to the skin.

And this layer of fat, when it goes through the frying process, almost half of it is lost with the hot oil, leaving only a loose structure similar to oil residue.

The subsequent heavy pressure process makes the pork belly more compact, but the most easily deformed pork belly structure is not the skin and lean meat, but the fat that is free between the lean tissues, and this is also under heavy pressure The most deformed area.

Under the heavy pressure, the fat meat was almost squeezed to the surroundings, and was cut off together in the subsequent process of cutting into square meat pieces, and the remaining part was only kept during the subsequent stewing process after freezing The small portion ensures that the fatty meat retains its own unique taste, but it will not cause conflicts with other parts because it is too fatty.

Such a dish not only tastes fat but not greasy, even if it is eaten often, it will not feel greasy, but also because of the unique cooking process, the fat content of pork belly is much lower than that of normal cooking, so it can really be eaten not fat.

The more he felt the unique flavor of this dish melt in his mouth, the more reverence he had for Zhao Guibao in Qi Han's heart.

What a genius it must be to create such a groundbreaking dish in a time when science hardly existed.

A piece of Qinggong Wanfu meat is not much. Although it can be pulled into strips of pork belly nearly five meters long after cutting, it is only a piece of meat ten centimeters long and wide. It's almost time to eat.

It wasn't until the Qing Palace Wanfu meat in the small cup didn't even have meat scraps left, that Qi Han stretched his chopsticks to the side for the ingredients.

Chestnuts, dates and lotus seeds.

Chestnuts and many meat dishes can be cooked into dishes by stewing or other methods, and the taste is actually pretty good, but relatively small.

Many people's cognition of chestnuts is still in the practice of roasting chestnuts, or roasting chestnuts with sugar.

But in fact, the flavor of chestnuts does not stop there. After two hours of steaming, the chestnuts in Qinggong Wanfu meat have become extremely soft and almost melt in the mouth, and the flavor of Qinggong Wanfu meat itself is also Slowly permeate into it during the steaming process.

The distinctive chestnut aroma of the chestnut itself is completely integrated with the full and rich meat aroma of Qinggong Wanfu meat. On the surface, there is also the soup of Qinggong Wanfu meat, which slowly melts during Qi Han's chewing process. Eating meat is a completely different experience.

Knowing that he was eating chestnuts, Qi Han actually felt like he was eating meat.

This chestnut is not a mortal thing, it is a brand-new species produced by crossing the Blue Star Chestnut with the plant-type soul beast of the Douluo Continent. The fruit produced after being cultivated for ten thousand years has an unimaginably delicious taste.

After eating only one chestnut, Qi Han's original feeling of regret at the end of the meat almost dissipated for the most part.

There was a little more smile on his face, and he picked and picked all the chestnuts in the small cup and put them into his mouth.

These are just ingredients, so there won't be a lot of them in the cooking process, and Qi Han only found six or seven of them.

After eating the chestnuts, Qi Han fixed his eyes on the red dates in the cup.

Jujube is also a kind of jujube fruit produced by a ten-thousand-year-old plant-type soul beast. It is naturally dried after separating the core. During the cooking process, it not only absorbs a lot of water, but also restores a plump oval shape from the pitted and shriveled surface. In the process, it has absorbed the soup and taste of Qing Palace Wanfu Meat.

After just one bite, the rich sweetness of the red dates and the savory flavor of the Qinggong Wanfu meat soup merged together. The new taste made Qi Han's eyes shine brightly.

The sugar content has the effect of enhancing freshness.

With the participation of this hint of sweetness, the umami taste in the soup seems to be raised to a higher level, and the taste it brings is completely different from the previous chestnut.

During the process of drying and absorbing water, the pulp of jujube has already become loose and porous. This structure has fully absorbed the soup in the Wanfu meat of the Qing Palace, almost completely blending the aroma of meat and jujube, and there is no difference between them. point.

One bite, full of fragrance.

One jujube bite at a time, Qi Han quickly finished eating the jujubes in the cup, and looked at the last lotus seeds.

If it is said that the second most precious ingredient among Qing Palace Wanfu meat, it is undoubtedly it.

Because the source of this lotus seed is not a certain plant-type soul beast, but a real treasure of heaven and earth.

Thousand-year-level heaven, material and earth treasures: lotus seeds produced by Jiuming Jingshi Hualian.

The fruits of heaven, material and earth treasures are different from those of plant-type soul beasts. For Jiumingjingshihualian, each lotus seed is the condensed essence of a whole body, so there is no comparison in value between the two.

The lotus seeds enter the mouth, the lotus fragrance overflows, and the mouth is full of fragrance.

The lotus seeds are soft, although they are not as tasty as chestnuts and red dates, but after tasting it, it is like washing with a clear spring, which revitalizes the body and mind.

The lotus seeds in this dish did not remove the lotus heart, but there is no lotus heart in the lotus seeds in the mouth.

During the steaming process, the lotus heart was completely melted into the Wanfu Meat of the Qing Palace, and the special essence of the Jiuming Jingshi Hualian was poured into the meat, but it did not add a trace of bitterness to the Wanfu Meat of the Qing Palace.

Only the special nature of the lotus seeds at the level of Tiancaidibao can achieve such an effect.

The Nine-Life Jingshi Hualian, the lotus has nine sons, which can save the common people, life and death, and flesh and bones.

At least half of the special effect of Qing Palace Wanfu Meat to remove Shen Yan is due to it.

(End of this chapter)