My ingredients are all over the comprehension world

118

Do things with aura instead of your own hands?Du Heng had tried to attach aura to the tools he used to do things before, and he felt much easier when doing things.But from Wen Qiong's point of view, if he didn't use any tools, he could just rely on spiritual energy to stir?

This seems difficult.

Wen Qiong said: "The higher the cultivation base, the stronger the use of spiritual energy, and the more condensed the spiritual energy is. Although it is somewhat difficult for you to condense the spiritual energy into the desired state, but take it slowly and step by step."

Wen Qiong encouraged: "Try to make your aura into the shape of your hands or chopsticks, and try to stir the stuffing inside."

Du Heng stared at his fingertips for a long time, the cyan aura circled around his fingertips, and finally became two limp ropes.Du Heng couldn't laugh or cry: "I want to make chopsticks!!"

What happened to the two ropes on his fingertips?Xiaoxiao They saw that they were already laughing.

The corners of Wen Qiong's mouth raised a few times, and then she comforted Du Heng: "It's all right, I haven't taught you how to control aura yet, it's not easy to do this."

It was too embarrassing for Du Heng, Du Heng's spiritual energy suddenly relaxed, and the two dangling spiritual energy ropes also dissipated.

While mixing the stuffing, he said, "Master, when I practice to a certain extent in the future, can the spiritual energy do these trivial things for me?"

Wen Qiong nodded: "Of course, when you practice to a certain level, you will be omnipotent. Don't talk about stirring stuffing, even if you split your soul, it will not be difficult."

Du Heng nodded: "Oh~"

In fact, he has seen Xuanyu use aura to do things, whether it is stirring stuffing or doing physical work, it seems much easier.

When Xuanyu brought the garlic from the mountain, Jing Nan and Feng Gui exploded again: "Ah! What are you doing picking this thing? Take it away! It stinks!"

Du Heng just adjusted the stuffing, he washed his hands and walked down the corridor.Seeing the garlic sprouts that Xuanyu brought, he was happy: "Hey, this one is much bigger than the one picked last time!"

The thickest garlic sprouts picked last time were only as thick as Du Heng's little finger, and the garlic sprouts picked this time were as thick as his middle finger.The garlic sprouts are green, and the broken leaves exude a strong garlic smell.

Xuanyu said: "I took the big one."

Du Heng squinted his eyes and said with a smile: "Next time we will pick the small ones, the big ones a year ago, to give the small ones a chance to grow, and the small ones after the next year, so that the big ones can prepare to grow garlic sprouts."

Xuanyu nodded: "Okay." So there are so many twists and turns in getting the vegetables?I have learned a lot.

Du Heng took a Shau Kei, and there was a kitchen knife in the Shau Kei.He shaved off the top of the root of the garlic head, then grabbed the outermost layer of yellow skin and peeled it off, and then picked off the yellow part of the garlic leaves.A cleaned garlic seedling was lying in the Shau Kei. The stalk of the garlic seedling that had been stripped of its old skin was white, and the top was green. It looked quite similar.

Du Heng took seven or eight garlic sprouts and cleaned them up. He rinsed the garlic sprouts on the faucet.

The corners of Feng Gui's mouth twitched: "You...wouldn't be planning to eat this for lunch today, would you?"

Du Heng nodded: "Yes, garlic leaves are very good as a side dish, and fried meat is a must as a dry pot!"

Feng Gui was categorical: "I won't eat it! Just give up, I won't eat it!"

Du Heng turned a deaf ear to it. He had an unshakable position in the kitchen, and Feng Gui's resistance was useless.

Seeing Du Heng pouring oil into the pot, Xiaoxiao jumped onto the stove again: "Jiujiu?"

Du Heng looked at Xiaoxiao, he was extremely helpless: "Xiaoxiao, if you fall into the frying pan again, you will really have nothing to eat."

Xiaoxiao patted his chest and promised: "Jiujiu!" As long as the uncle doesn't make trouble, he won't fall into the frying pan!

Du Heng brought over the wooden basin next to the pool where there were large rows of marinated meat. The so-called large row refers to the two lean meats on both sides of the spine of the yam meat.When eating, sometimes there is a spine in the middle, and a large piece of meat is attached to a spine, which looks very domineering.

The meat of the big row will be very tender after being processed, and it is very good whether it is fried or fried.The people in my hometown have a special liking for pork chops, and they are talking about this part of the meat.

The mountain paste is big, and the big row that was taken out was already two circles bigger than the one Du Heng bought at his hometown vegetable market.In addition, he also patted the meat next to the spine with the back of the knife, the muscles were loosened, and the whole piece of meat became much larger.

Du Heng picked up the spine of the top rib with his chopsticks, and when he lifted that rib, he saw that the meat on the big rib was bigger than a smiling face.Xiaoxiao's eyes widened: "Chirp!!"

Jing Nan was speechless: "What a big piece of meat, how did you do it?"

Du Heng said with a smile: "I patted it with the back of the knife. I patted more on both sides. If the meat is loosened, it will become bigger."

The marinated pork ribs exudes a smell of pepper, and a wooden basin looks big, but in fact there are only a dozen slices of pork chops in it.The color of the marinated pork belly didn’t change much, mainly because Du Heng didn’t like to put soy sauce on it to dye the pork belly.

Du Heng summoned Xuan Yu with a large row: "Xuan Yu, help me crack a few duck eggs!"

Xuan Yu hurriedly went to open the refrigerator, and he took out seven or eight duck eggs: "Is this enough?"

Du Heng nodded: "Enough is enough, can you help me break the duck eggs into a bowl? Then help me break up the egg liquid. I need to use the egg liquid before putting it in the oil pan."

Xuanyu started to knock his eggs without saying a word, and Wen Qiong was dumbfounded.Jing Nan took a sip of tea: "Just get used to it."

Wen Qiong said slowly: "I never knew Master Xuan had this side."

Seeing Xuanyu breaking up the egg liquid with a bowl in his hand, Wen Qiong always felt that something was broken and could never be put back together again.

After the egg liquid was broken up, Xuanyu put the big bowl next to the stove, and moved it to the side with a smile to make room for the egg liquid.Du Heng looked at the egg liquid and then at the frying pan, he said to Xuanyu: "Get me some cornstarch, it's the flour made from ground soil, I'll put it in the second compartment of the third row."

After a while, Xuanyu came out holding a wooden basin, and put a thick layer of cornstarch in the wooden basin.

Du Heng dipped a large row in the egg liquid first, and the golden egg liquid evenly hung a layer of paste on the big row.Du Heng poured the egg liquid into the cornstarch, and the egg liquid was covered with a thin layer of cornflour.After confirming that both sides of the row were covered with cornflour, Du Heng lifted the spine on the row and shook it, and some white cornstarch fell off the row.

The oil in the pot was already warm enough, and Du Heng carefully drained the oil into the pot.

It doesn’t take too long to fry the big row. The initial frying and re-frying need to be completed within a stick of incense. If the frying time is too long, the juice in the big row will be fried and the taste will not be tender.

Du Heng put a large plate next to the stove, and he put the fried pork belly on the plate.When the first big row was placed on the plate, Xiaoxiao's eyes never left the big row.

Fortunately, Xiaoxiao already had some experience. He knew that deep-frying generally requires re-frying. He suppressed his saliva abruptly and stared at the big row on the plate that was bigger than his face.

But when the bombing resumed for the second time, his saliva...couldn't be held back.But he is a well-bred chicken, and Du Heng didn't say to start, so he couldn't eat it first.

As soon as Du Heng turned his head and saw the smiling face, he immediately laughed.He rubbed Xiaoxiao's head: "Eat!"

Xiaoxiao took a big piece of meat in his mouth and took a bite. To be precise, he didn't bite it off, but tore it off.One of his paws was holding onto the spine on the top of the row, and a large piece of meat was hanging from the spine. He was chewing a large mouthful of meat, which was full and satisfying.

The freshly fried pork ribs are golden and crispy, crispy on the outside and tender on the inside, and the gravy is overflowing in the soft meat.The meat that has been marinated has no fishy smell at all, only the taste of the sauce is just right.This meat tastes so satisfying!Xiaoxiao began to hum while eating.

Feng Gui was not happy: "Is it so delicious?"

He and Jing Nan started wandering behind Du Heng, and it happened that Du Heng took the re-fried pork ribs out of the oil pan one by one, and he neatly piled up the squeaking pork ribs on the plate .This is a plate of meat!Not to mention eating, even looking at it is a kind of enjoyment.

Feng Gui and Jing Nan grabbed a piece and began to chew on it.Fenggui's comment: "It's a bit bland, I'll put some chili on it, but I like the taste."

Jing Nan thought it was just right: "This is delicious, why haven't I seen you make it before?"

Du Heng said with a smile: "Even if I want to do it, I have to find an opportunity." Du Heng brought a plate of big row to the dining table, and he greeted Xuan Yu and Wen Qiong: "Xuan Yu, master, do you want to try it? "

Xiaoxiao tweeted an affirmative answer, don't ask, it's delicious if you ask!

Wen Qiong had never eaten such a large piece of meat. The piece of meat she took had no spine on it, it was a golden, domineering and delicious piece of meat.Wen Qiong took a bite, her eyes lit up: "It's delicious."

Xuanyu tore off a piece of meat from the edge of the row and stuffed it into Du Heng's mouth: "Taste it."

Du Heng's mouth was full of meat, he chewed it.That's right, it still tastes the same as before.He likes this kind of freshly fried meat. Whenever Mama Du fried a big steak, he would circle around Mama Du, trying to eat the first piece of fried meat.

Mother Du would sprinkle salt and pepper or pepper noodles on the big row. Du Heng felt that it was delicious without adding anything.

However, due to the professionalism of the chef, he still said to everyone: "If you think the taste is bland, you can sprinkle pepper noodles and chili noodles."

At this time, Jing Nan proposed something that Du Heng hadn't expected: "Do you still have the sweet noodle sauce that you dipped the roast duck in last time? I think it goes well with this big row!"

So there was one more seasoning that could be dipped in. Du Heng felt that after eating this plate of meat, the few of them might not have to eat lunch.

However, everyone was very restrained. After one person ate a piece, Xuanyu put the fried rice in the refrigerator: "If you eat any more, you won't be able to eat any more for lunch. Let's eat it at lunch time."

As expected of Xuan Yu, he understands Du Heng's thoughts too well! !

The next thing to do is dry pot rabbit miscellaneous. In fact, Du Heng has no idea about this dish.He has eaten dry pot rabbit meat before, but he has never eaten rabbit offal. The rabbits he bought in his hometown are all bare rabbit meat, without even a rabbit head.

The reason why he made this dish is because there are a lot of internal organs in his refrigerator, and the pile of rabbits has been cleaned up very cleanly.

Du Heng picked up a few pieces of heart, liver and intestines, cleaned them and marinated them with white wine and shredded ginger. He had never eaten this dish before, and now he could only deal with this dry pot rabbit offal with his intuition of cooking for many years.

He has eaten chicken offal, dog offal, and pork offal, and the taste of things like heart, liver and intestines will not be bad after being stir-fried.

Du Heng took out a square wooden box from the refrigerator, opened it and saw that it was densely covered with peppers and peppercorns.There is red oil between the chili and peppercorns, and it smells spicy and tangy.Saying this is a pastry, it looks and tastes wrong.But if it is not a pastry, the square pieces look pretty good.

Feng Gui immediately got excited: "Ah, that's what it tastes like!! Tell me what's so delicious, why do you need to fry it in the middle of the night?"

Du Heng said helplessly: "The hot pot base, this thing is not unusual, I just made it for convenience."

On the second night after making spicy rabbit heads, Du Heng fried a simple and quick hot pot base.This saves him from temporarily frying peppers every time he makes spicy things. With the hot pot base, he can dig out a lump and stir-fry every time he makes spicy things.

Feng Gui picked up the wooden box and sniffed it: "This smells good, Feng Lin, don't you think so?"

Xiaoxiao, who was gnawing on the ribs, nodded, it was so rare that he actually gave his uncle face this time.

119

Du Heng put the soybean oil for fried pork chops in a wooden pot, and he left the bottom oil in the pot.While the pot was still hot, he threw a lot of shredded ginger into the pot.The shredded ginger produced yellow bubbles in the soybean oil, and Du Heng slapped a large piece of the hot pot base into the oil.

The hot pot base is made of butter. After being heated, the butter melts, and the spices in it melt into the hot oil, creating a burst of spicy flavor.The spicy smell in the courtyard was strong, and Jing Nan, who was eating a large row in the corridor, was coughed by the spicy: "This taste is too strong!"

When the oil in the middle of the bottom material in the pot started to bubble, Du Heng raised the flame in the pot pond to the maximum, and he poured the rabbit offal in the wooden basin into the pot.A burst of astonishing oily fumes rose up, and the array sucked all the oily smoke into the yard.Jing Nan rushed into the kitchen, his tears were spit out: "Oh, this smell is really killing me!"

After the pink rabbit offal was soaked in the hot pot base, it turned into a ruddy color. The thinly sliced ​​rabbit offal curled up slightly, and Du Heng poured a large spoonful of white wine into it.

At this time, an amazing thing happened. The flame at the bottom of the pot was too big and the temperature inside the pot was too high. After the liquor was put into the pot, a bright yellow flame appeared in the pot!

This scene shocked everyone in the kitchen, and the bones in Xiaoxiao's mouth fell to the ground in fright.

Just when Xuanyu was about to carry Du Heng away, he found that Du Heng was stir-frying rabbits in the pot without any haste!He is not only stir frying, but also adding various seasonings to the pot!

Jing Nan was amazed: "What kind of spirit is this? In order to eat in one bite, Du Heng actually cooks in the fire!"

Du Heng picked up the sliced ​​white garlic and threw it into the pot. He squinted his eyes and continued to stir fry: "Don't be stupid, it's just the alcohol that's burning."

As he said that, Du Heng lifted the lid of the pot and put it on the pot. After a while, he took off the lid again, and sure enough, the flame in the pot went out.Du Heng pushed the garlic leaves from the chopping board into the pot and stir-fried them a few times. At this time, the rabbit offal was ready.

He took a large white porcelain plate to hold the rabbit offal. The fried rabbit offal was rosy and shiny, with tender yellow shredded ginger and bluish-white garlic scattered among the heart, liver and intestines.The momentum of the garlic has disappeared after being fried in hot oil, and the remaining taste has become milder.

Du Heng was a little nervous, so he took out a piece of intestine with his chopsticks and tasted it.The dissected intestines were neatly cleaned, and slightly curled after being fried over high heat. The intestines covered with red oil were crisp and tender as soon as they entered the mouth, and they were easily chewed.

Du Heng tasted it, and only the spicy taste of the hot pot base was left in his mouth, but he didn't taste the fishy smell of the intestines.

He took another piece of rabbit liver and tasted it. The rabbit liver was soft and tender, much more tender than pork liver.There is a smell of wine, but it is not unpalatable.It's just that Du Heng didn't want to understand why there is a smell of alcohol?Could it be that the spoonful of white wine he poured was too much to burn?It shouldn't be.

After passing the rabbit liver, Du Heng took a piece of rabbit heart and tasted it.The texture of rabbit heart is different from intestines and liver. It tastes a bit crunchy and chewy.Judging by the taste of Du Heng, the rabbit heart is a very ordinary taste of offal, which is quite good.

After Du Heng tasted it, there was a spicy feeling left in his mouth.He turned his head to look at everyone: "Who is going to taste it?"

Usually Xiaoxiao ran the fastest, but this time Xuanyu was faster than him.Xuan Yu stood beside Du Heng: "I'll do it."

Du Heng handed the chopsticks to Xuan Yu: "Try it and see if this taste is acceptable?"

Xuan Yu was not as careful as Du Heng, he generously put a chopstick of rabbit offal into his mouth, which contained rabbit liver and intestines, shredded ginger and garlic leaves.Xuanyu chewed it carefully a few times, then nodded, "I think Fenggui will like this taste."

Feng Gui exploded: "No, I won't like it! I..."

Feng Gui hadn't finished yelling, Xuan Yu had already stuffed a chopstick of hare in his mouth.Du Heng didn't see Xuan Yu's movements clearly at all, he only saw Feng Gui chewing the rabbit offal in his mouth aggrievedly, Feng Gui's expression slowly changed.

He stretched out his hand to Xuanyu: "Give me the chopsticks."

Feng Gui picked up a chopstick and tasted the rabbit offal carefully. After a while, he smacked his lips: "It's not bad, it's more delicious than I imagined."

Jing Nan immediately got excited: "Let me try too?"

Doctor Jing overestimated his ability to eat spicy food. After chewing a few mouthfuls, his face turned red: "I'm going to die! It's so spicy!"

Jing Nan yelled while pouring tea, his mouth turned red.

Du Heng shook his head helplessly, why would Dr. Jing make things difficult for himself.Next he will cook a spicy dish, this meal is destined to become Jing Nan's nightmare.

Du Heng was a little surprised by Wen Qiong's reaction. Du Heng originally thought that Wen Qiong's taste was similar to Xuanyu's, but he didn't expect that the girl had a strong taste, and she thought the garlic in it was delicious.

As for Xiaoxiao, Xiaoxiao is not picky about food, he likes whatever Du Heng does.

After the dry pot of rabbit offal, what to cook is Maoxuewang. This is another spicy dish, and it is also one of the few spicy dishes that Du Heng likes.He likes the crunchy tripe and yellow throat in this dish. Originally, if conditions permit, it would be better to put eel slices in it, but this season is not the season when eels appear, and Du Heng does not know where to fish eels , so the eel can only exit with regret.

When they saw Du Heng take out Shan Gao's heart from the refrigerator, Feng Gui and the others refused: "Why is it an internal organ again?"

Those who didn't know thought that Du Heng had a special liking for offal, but in fact it was just because Du Heng actually stored a lot of offal in his refrigerator, and he didn't eat them when there were many people, and he didn't know when he would eat them again.

After the Kui Niu's stomach was turned over, layers of gray-black hairy belly slices appeared, and there were grains of fleshy thorn-like things growing on the belly slices.After touching it, Du Heng felt that these thorns were edible, so he tore off the cleaned belly piece from the semicircular stomach.

Kui Niu should be very big, and the hairy belly is the size of a basin if it is not soaked. Du Heng had to cut it from the middle to divide it into two halves.The gray tripe taken from the stomach of a Kui ox was placed on a big plate, and Du Heng only kept half of it after thinking about it.

He took two pieces of pig's blood, cut the pig's blood into palm-sized one-inch thick slices and put them on a plate, and then cut the garlic and put them on the plate.

There are several plates on the stove, and the side dishes inside are colorful and dazzling.It's not over yet, Du Heng is cutting Shan Gao's heart again.

Jing Nan was a little curious: "Do you want to use the heart of mountain paste for this dish?"

Du Heng shook his head: "No, as long as the yellow throat on it is enough. It's the white thing." Du Heng pointed to the white tube-shaped thing on the heart of the mountain paste and said, "This thing is an artery, and it tastes delicious after being boiled a little It's crisp."

Jing Nan gave him a thumbs up: "You are amazing, you can eat this."

Jing Nan has resigned himself to his fate, anyway, today's food is not friendly to him, and he won't eat it later if it doesn't suit his taste!

There is a layer of greasy meat film on the outside of the yellow throat. After tearing off this film, you can get smooth arteries... Bah, yellow throat.Du Heng cut open the tubular yellow throat without any burden, and after careful cleaning, he cut the yellow throat into palm-sized pieces.

After all the materials were prepared, a flame rose in the hearth.There are thousands of different ways to make Xuewang. It can be said that every household that likes this dish has its own way, but it remains the same. All the tedious processes are to remove the flavor and cook the ingredients.

The same is true for Du Heng. He took a large bowl, which was about the same size as the wooden basin in which he kneaded dough.This is the largest bowl he bought from Zhou's shop, and it is the first time he has taken it out and used it so far.

After the water in the pot boiled, Du Heng threw a few handfuls of bean sprouts into it.After blanching for a while, he used a strainer to pick up the bean sprouts from the pot and put them at the bottom of a large bowl.After placing the bean sprouts, he removed all the water in the pot and poured soybean oil on it.

After the soybean oil was hot, he put shredded ginger, onion, and garlic into the pot. Of course, a big lump of hot and spicy hot pot base was also indispensable.When frying these ingredients, Du Heng once again thanked himself for his foresight. If he hadn't fried so many hot pot ingredients first, how could he have made so many spicy dishes so quickly?

When all the red oil in the pot was fried, when everyone thought that he was going to pour all the ingredients into the pot and stir-fry them together with the bottom ingredients that had just been fried, he made an astonishing move.He poured two spoonfuls of boiling water into the pot.

I could have poured chicken soup, but there was no soup in the refrigerator, so I had to use boiled water instead.

Du Heng's operation confused a group of people, Feng Gui poked Xuan Yu: "Xiaoyu, what is Du Heng doing? Isn't he going to stir-fry? Why is he making soup again?"

Xuan Yu shook his head: "I don't know."

After the boiling water was poured into the pot, there was a rattling sound in the pot, and Du Heng put the prepared winter bamboo shoots down along the edge of the pot.The only vegetables he prepared were bean sprouts and winter bamboo shoots. If the bean sprouts were boiled at this time, they would be too spicy for Du Heng to eat.Winter bamboo shoots are not easy to absorb soup and can be cooked for a long time.

After the pot started gurgling, Du Heng added pig blood.Not long after the pig's blood was put into the pot, the pot started to bubbling again. This time Du Heng added the yellow throat.

Jing Nan was thoughtful: "I see, do you want to put the vegetables into the pot in batches? When the water in the pot boils, Du Heng is going to put something in there?"

It's a pity that Jing Nan's guess was wrong. Not long after Huang Hou was put into the pot, Du Heng put pieces of hairy belly in the pot.As soon as the water in the pot boiled, he scooped all the ingredients in the pot into a large bowl with a big wooden spoon.

The large bowl was filled with more than half of the red blood, and a spicy smell wafted in slowly from outside the kitchen.This is the downside of the formation being too powerful. The smell is first smelled by the people outside the house, but the people inside the house know it later.

Xuan Yu asked: "Are you ready?"

Du Heng was pouring oil into the pot, he said: "No, no, it's the last step."

While the oil was hot, Du Heng put chili noodles, white sesame seeds, chopped green onion and garlic leaves on top of the ingredients in the bowl.He even sprinkled a handful of peanuts on it in a good mood. This handful of peanuts was picked out from Xiaoxiao's storage bag.

Hearing a thud, he poured a spoonful of boiling oil on the ingredients he had just put down.A puff of white smoke came out of the bowl, and the last ingredients put on top were cooked, and the round peanuts soaked in the red oil seemed to greet everyone: "Come and eat me!!"

120

Du Heng was very satisfied: "Okay!"

Xuanyu immediately brought Xuewang to the table, smiling and applauding, he stretched out his neck and got a piece of hairy belly.The hairy belly covered with fleshy spines was soaked in soup, every time Xiaoxiao chewed, Fenggui could hear the crunchy sound coming from it.

Xiaoxiao was very satisfied: "Jiujiujiu!!" It's delicious, he likes the crunchy texture!

Feng Gui originally wanted to refuse, but he lost his appetite when he saw the pieces of hairy belly.But when Xiaoxiao said this, he reluctantly picked up the chopsticks: "Hey, I'm the only one in the whole village who can eat spicy food. Isn't it a waste of Du Heng's efforts if I don't eat it?"

The red piece in the bowl persuaded Jing Nan to leave, and Doctor Jing shook his head while holding the teacup: "I don't eat it, I can't stand spicy food. By the way, Du Heng, did I offend you today? Why do you cook all the dishes spicy? "

Du Heng was unconvinced: "There are only two spicy dishes, right? And...you can eat the yellow throat and winter bamboo shoots inside, which are not spicy. They are crispy!"

Yellow throat is something that will not taste good no matter how you cook it, and the more you cook it, the less chewy it will be.Those who like it simply love its crisp and tough taste when it is just ripe. The reason why Du Heng can eat Maoxuewang is that the yellow throat is smooth and not easy to be contaminated with too much spicy taste, and it tastes crunchy and very good.

Hearing what Du Heng said, Jing Nan picked up the chopsticks: "That's fine, I'll trust you once."

The mouth of the yellow throat is really crisp and tender after chewing, and there is not too strong spicy taste.Jing Nan can accept this kind of spiciness!After chewing it, he discovered the pleasure of eating yellow throat: "Hey, this one is good!"

Du Heng laughed and said: "The yellow throat is actually a part of the internal organs. The internal organs of animals have a strong fishy smell, and generally require heavy-flavored dishes to cover up this fishy smell. If you can't accept spicy food, then next time I will try braised large intestines." For you to eat?"

Jing Nan said depressedly with his yellow throat in his mouth: "Can't I eat some meat honestly? Why do you want me to eat offal?"

Xuanyu was eating pig's blood calmly: "Because it can't be wasted." Du Heng responded: "Yes, waste is shameful!"

Wen Qiong took a small bowl, and put winter bamboo shoots and bean sprouts in the small bowl: "I like the vegetables in it, I have never eaten such delicious bamboo shoots before. And this bean sprouts, it goes well with rice."

Wen Qiong was so flattering, Du Heng was very moved: "If Master likes it, how many vegetarian dishes can I make for you someday?"

Wen Qiong smiled: "You don't have to do it specially for me, I will eat whatever you do."

Du Heng likes diners like this, it's so worry-free!Picky Feng Gui and Jing Nan had better learn a lesson!

There were two big bowls of red dishes on the table, and Jing Nan began to yell, "Make me chicken fir and duck egg soup, or I'll be so spicy!!"

Du Heng said calmly: "Don't think about the chicken cong and duck egg soup. I will eat shepherd's purse gnocchi for lunch today. It will be ready soon. Don't worry."

Jing Nan's gaze had long been fixed on the stuffing that Du Heng had prepared. Based on his understanding of Du Heng, this must be delicious.He still remembered the wontons he ate last time: "What are gnocchi? Is it the same as wontons? The wontons you make are delicious."

Du Heng smiled and said, "It's not wontons, it's glutinous rice balls. This is a special product of my hometown. You just sit and wait to eat. Xuanyu, take Jing Nan to the dining table. I can't use it with him."

Jing Nan fell back angrily: "How did I affect you? You just don't like me?"

An angry Jing Nan sat on his chair, and Feng Gui thoughtfully added a piece of hairy belly to him: "Come on, eat this to calm down." Jing Nan frowned: "Don't eat! Take it away!"

Du Heng took out half a pot of rice noodles, and Xuanyu asked, "Do I need to use boiling water and rice noodles?"

Du Heng shook his head: "This time, we don't need boiling water, but porridge water!"

Congee water?Hearing Du Heng's words, everyone put their consciousness into the big bowl next to the basin. The bowl was full of soup. Those who didn't know it thought it was rice porridge. Isn't this porridge too watery?How many grains of rice can there be in it?

Xuan Yu asked curiously: "Where did you get the porridge water?" Why didn't he see such a bowl of porridge in the refrigerator?

Du Heng said: "When I first made the rice, I added a big spoonful of water, and scooped it out after it boiled."

After scooping it out, Du Heng sent it to the freezer section of the refrigerator. The rice soup that was taken out at this moment was not as hot as before, but exuded a cool feeling.

Du Heng carefully added the rice soup to the rice noodles: "It was better to use rice porridge to knead rice noodles, but I didn't have rice porridge at home, so I used rice soup instead. This way the kneaded dumplings are not easy to break when boiled or frozen."

Or say that Du Heng is a professional, if the matter of kneading dough and adding water is left to Xuanyu.Xuanyu either added too much water and kneaded the rice noodles all over his hands, or the rice noodles were too dry and kneaded until crumbs fell off.But in Du Heng's hands, the scattered rice noodles quickly turned into a smooth and soft rice dumpling, neither hard nor thin, and it was as moist as jade in the wooden basin.

Du Heng added half a pot of water to the pot, and at this time the Lingmi rice in the other pot was ready, Du Heng said with a smile: "Those who want to eat can come to fill the rice. Those who want to eat dumplings, wait a little bit, it will be ready soon .”

However, no one came to serve the rice, and everyone was waiting for Du Heng to make dumplings.It fully proves that everyone likes the new and dislikes the old. With the new gnocchi, forget the old rice in the pot!

Du Heng pulled the rice noodle balls into individual jiaozi. He held the jiaozi and rubbed his hands together in his palms, and a round ball appeared.At this time, he pressed his right thumb in the middle of the rice noodle ball, and a depression appeared on the rice noodle ball.

Du Heng's thumb and index finger pressed evenly on the side, and after a while, a smooth rice noodle bowl appeared in his palm. "He filled a large spoonful of shepherd's purse meat filling in the gap in the middle of the rice noodle balls, and it was time to show off Du Heng's skills.

He held the unformed dumpling with his left hand, and held the outer edge of the "bowl mouth" with his right hand.The rice noodles on the edge of the tiger's mouth are slightly inward, and the open 'bowl mouth' is getting smaller and smaller.Du Heng was so fast that the dumplings seemed to be spinning in his hands.After a while, the gap above the rice noodles for stuffing disappeared, and a round glutinous rice dumpling the size of a palm appeared in Du Heng's palm.

When the water in the pot boiled, twenty smooth shepherd's purse dumplings were placed horizontally and vertically on the chopping board.

Du Heng threw the dumplings into the boiling water pot and said, "Cook twenty first, four for each person."

The dumplings sank to the bottom after entering the boiling water pot, and the water in the pot became slightly cloudy.It looked like there was a bunch of white eggs on the bottom of the pan.Du Heng gently pushed the dumplings with a wooden spoon to prevent them from sticking to the bottom. Before the dumplings floated up, he would push it after a while.

Otherwise, what he got would not be shepherd's purse dumpling, but shepherd's purse rice paste soup.

While the dumplings were cooking, Du Heng kept making dumplings.He was still greeting Xuanyu: "Xuanyu, when you see the water boiling, pour a bowl of cold water down."

Xuan Yu nodded: "Okay."

After a while, the water in the pot boiled, Xuanyu poured half a bowl of water into the pot, and the boiling water in the pot calmed down.Du Heng said: "Push them again with the back of the wooden spoon, otherwise they may stick together. When the water boils, pour a bowl of cold water three times, and finally see the dumplings floating. "

Xuanyu executed it immediately, and the two cooperated very tacitly.

Wen Qiong looked at the pot curiously: "Is there anything to say about pouring cold water?"

Du Heng kept his hands in his hands, and he said: "This dumpling is a bit big. The inside may not be cooked when the outer skin is cooked. It needs to be cooked for a long time. But if the cooking time is too long, the outer skin will be broken. Pour cold water three times and boil the dumpling. It's almost done."

Wen Qiong nodded: "I see."

Du Heng said with a smile: "Yes, in fact, my family has a more convenient way. It is not to add cold water, wait for the dumplings to float, cover the pot and wait for a cup of tea, so that the dumplings can be cooked. It's just that I want to see Once you see what's in the pot, don't cover the pot."

When Xuanyu poured the water for the second time, the twenty dumplings all floated on the surface of the water, looking as moist and lovely as white jade balls.When he poured the third bowl of cold water, the demon cultivators could not wait to add a fire to the pot pond to make the water boil earlier.

Finally, when the water boiled, everyone took their bowls and stood by the pot: "Come one by one."

After the shepherd's purse dumpling is cooked, it will be a circle larger than when it was just put into the pot, and one can fill more than half of the bowl in a small white jade bowl.After adding a little soup, the gnocchi soaked in the soup was warm and moist.

Holding the bowl, Wen Qiong exclaimed, "It's so cute, I can't bear to eat it!"

She had eaten the red bean dumplings made by Du Heng, and she thought those little dumplings were so cute at that time.In the end, it was replaced by big gnocchi, which she still found cute.

Xiaoxiao didn't have the concept of being reluctant to eat, he swallowed the dumpling into his mouth and chewed it.Du Heng was really afraid that the child's mouth would be scalded, but when he thought that he could swim around in the frying pan, he felt that he was thinking too much.

Xiaoxiao was the first to give feedback. He hugged the bowl with his two little wings, and then pushed half a bowl of soup in front of Du Heng: "Jiujiu~~"

Obviously, this is what another one means.Du Heng touched Xiaoxiao's head: "You have to chew slowly, understand?"

Xiaoxiao nodded while holding the second bowl of gnocchi, he will chew a few more times and swallow it slowly!

Feng Gui and Jing Nan were more reserved. They took a sip of the soup first, and then made a hole in the gnocchi.It must be the experience given to them by eating soup dumplings last time, and the gnocchi and soup dumplings must have something in common.

But this time they made a mistake, there was no soup in the gnocchi! !

Du Heng held the dumpling with a spoon in his left hand, and caught half of the dumpling with a chopstick in his right hand. When the chopsticks pinched the soft glutinous dumpling, the sticky skin broke, exposing the full stuffing inside.

The stuffing made of dark green shepherd's purse and white meat stuck to the white skin, and the turquoise soup dropped from the damaged part into the bowl below, and there was a cloud of turquoise oil in the bowl.

The group was divided into two,