My ingredients are all over the comprehension world

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The puffer fish was not obtained from the ingredients packed by Wan Workshop, but Jing Nan brought it back from outside the village.Jing Nan went out to the village two days ago, and when he came back in the evening, half of the puffer fish was in the basket.

He needs tetrodotoxin for medicine. The liver, ovaries, seminal vesicles, eyes and blood of puffer fish contain a lot of venom. After Jing Nan took these things, the rest of them were piled up in a mess on the ground.

Du Heng just came out of Peizhu Forest to practice at that time, and his eyes lit up when he saw this pile of discarded puffer fish.

Puffer fish stewed golden cauliflower is a seasonal dish in Du's private restaurant every spring. The soup made by Du's father is as milky as milk.The dark green cauliflower is beautiful and delicious in the soup.

After Du Heng asked Jing Nan, he put the pile of disembowelled puffer fish into the refrigerator.That night, he made a meal of braised puffer fish, and today he will use the leftover puffer fish to make soup.

The broccoli picked in the morning are tender and raw, and their leaves are particularly easy to identify among the weeds.Each of them has three heart-shaped leaves on each leaf, which is very artistic.After Qingming, it will also bloom small golden flowers in the middle of the petiole, and grow spiral seeds.

When Du Heng was a child, cauliflower was used to feed pigs and sheep. Occasionally, someone would pick it up and fry it or make soup.But Du Heng didn't like the chewy texture very much. Later, when he was in school, he ate it by chance. For some reason, he suddenly fell in love with it.

People's tastes change with time, and so does Du Heng's feelings for cauliflower.From being abandoned like a shoe at the beginning to falling in love later, it took only one meal.

In the past few days, Du Heng went to the peach groves in Nanshan to pick cauliflower whenever he had time.He wants to store them in the refrigerator, so that the delicious food will last for a long time.

He took the mugwort out of the pool, and put on it the puffer fish he took out from the refrigerator.Jing Nan caught puffer fish from nowhere, and each one was longer than a palm.

They could move slightly when they were put into the refrigerator, but now they can’t move when they are taken out, but the meat is still tender.

What Du Heng had to do was to peel them, and clean up the fish lips, gills and internal organs that had not been cleaned.

The puffer fish in my hometown are all artificially fed, and the toxicity will be greatly reduced.When the old family cooks fugu, they will deliberately save the most plump fugu liver and fry it first. The fried cod liver oil is used to stew the fugu meat, and the umami taste of the fugu can be improved to a higher level.The skin of the puffer fish in the hometown will also be preserved. After the puffer fish is cooked, the patient chef will cover each fish with a piece of fish skin.

Wild puffer fish are relatively poisonous, Du Heng dare not bet.After processing, only the white and slightly transparent fish meat remained in his Shau Kei.

Zhou Xiyue stood behind Du Heng, and Du Heng always felt as if there was a giant standing behind him.He looked back tremblingly, and saw Zhou Xiyue's eyes shining brightly: "Mr. Du is so skillful! You can clean up such a small fish so quickly!"

Du Heng smiled, and he looked at Zhou Xiyue's hand.If the uncleaned puffer fish is bigger than Du Heng's hand, the cleaned puffer fish may only be as long as Zhou Xiyue's finger.For Zhou Xiyue, puffer fish might be similar to kitten fish, right?

Zhou Xiyue put a lot of pressure on Du Heng, and he was not used to it.He looked at Xuan Yu for help, and Xuan Yu came over and patted Zhou Xiyue on the back: "Shopkeeper Zhou, go sit down, Du Heng doesn't like being disturbed when cooking."

Zhou Xiyue sat on the chair next to the dining table like an obedient giant dog. The wide chair felt several times smaller under his body. Du Heng was afraid that Zhou Xiyue's butt would break the chair.

A broken chair is not a big deal, but Zhou Xiyue is in trouble if she is injured.

Du Heng took out a piece of pork belly with mountain paste. He cut the pork belly into even small pieces and put it aside for later use.Ginger slices and scallion knots are placed on the chopping board, and Du Heng makes meat dishes. These seasoned side dishes are indispensable.

When the oil in the pan was hot, Du Heng added the pork belly and stir-fried it heartily.Stewing puffer fish with fried pork belly is more fragrant than stewing it directly with meat oil.

Without the step of frying cod liver oil, Du Heng poured the puffer fish into the pot after the fried pork belly was slightly browned.A puff of blue smoke came out of the pot, and the fish meat was fried for a while before it could be cooked in white wine.

Lao Du’s puffer fish soup is unusual. Others’ stewed puffer fish will be added with soy sauce, but Du Heng’s puffer fish soup is like milk.In order to make the fish soup milky white, in addition to not adding soy sauce, the key is to add the soup and cook it on high heat.

Du Heng added two spoonfuls of boiling water into the pot. As soon as the boiling water was put into the pot, the pot started to boil.The tumbling water splashes the fish with oily splashes, and the deliciousness contained in the fish is forced into the soup.

Du Heng threw in the scallion knots and covered the pot. The stewing process takes two sticks of incense. Taking advantage of this time, he can handle the stir-fried squid.

The squid in the sea no longer squirmed in Du Heng's hands, but it still looked very fresh.Du Heng took the squid out of the kitchen and put it on the chopping board next to the sink. This squid was bigger than his chopping board.

This is a complete squid, compared to the squid Du Heng bought before, it is a grandson.

Du Heng grabbed the boundary between the head and tail of the squid, and with a strong pull, the internal organs of the squid were brought out of the cylindrical body along with its squid feet.There was still a group of ink sacs in the internal organs. Du Heng carefully cut off the internal organs and put them in the trash can.

With two or three strokes, Du Heng cut the squid feet into three or four inch lengths and placed them on the side plate. The next thing to do was the squid's body.There is a layer of red greasy skin on the cylindrical body of squid. This layer of skin is fishy and needs to be removed when eating.

Du Heng casually scratched the squid's body, and the cylindrical squid suddenly became a flat piece.The unfolded squid was wider than his chopping board.

Du Heng put the squid body in a wooden basin in the pool, and he added enough water to the wooden basin to submerge the squid.Then he added two teaspoons of vinegar to the water, and after half a cup of tea, the squid skin would be quickly removed under the action of the vinegar.

After half a cup of tea, Du Heng fished out the body of the squid. He cut a cross on the back of the squid, and along the edge of the cross, he easily peeled off the dark red skin of the squid.Only the snow-white squid meat was left on the chopping board.

It's not over yet, Du Heng raised the knife, and he cut the squid's body horizontally and vertically with the knife densely.The flexible squid meat was quickly cut into even pieces, and there was no pattern on it yet.

Du Heng piled the squid slices on the side plate, and one squid was full of it as a big plate, and the bracken became a supporting role compared with the squid.Even Du Heng officially uses more onions than bracken as a side dish.

At this time, the puffer fish in the pot had been simmering for two cups of tea. Du Heng lifted the lid of the pot, and saw that the pot was white.The soup tumbling between the fish became thick, and Du Heng sprinkled salt into it. After tasting the saltiness, he threw two large handfuls of broccoli into the pot.

Golden cauliflower is also called seedling grass or grass head. When the old people make seedling grass, they will boil it first, then squeeze it dry and put it on the fish plate as a side dish.Du Heng didn't like to do this. He liked the taste of cauliflower, so he directly threw the cauliflower into the soup and stewed it. The cauliflower was more delicious.

The cauliflower changes color after being blanched for a while. The dark green cauliflower is hidden in the soup next to the fish body, and the color in the pot immediately becomes clear.

Cauliflower is not as delicate as other wild vegetables, even if it is stewed for a long time, it will not be soft and rotten, let alone leaching its color.Du Heng lifted the lid of the pot and let them simmer in the fish soup without worry, and after simmering a cup of tea, the fish soup was ready to come out of the pot.

The white porcelain plate is filled with a bowl full of rice seedling puffer fish, and the milky white puffer fish soup is as thick as thickened.The seedlings are not as subtle as they are in the pot. After being stewed, they become unrestrained, and you can see a lot of dark green leaves on the puffer fish.

If you catch a puffer fish at this time, you will definitely bring out a few golden cauliflowers.When they arrived in the white porcelain bowl, everyone must eat the eye-catching golden cauliflower first.The golden cauliflower, which has been full of soup, has a rich puffer fish fragrance. Chewing carefully, the original fragrance blooms between the teeth.

Du Heng didn't like broccoli before, mainly because he didn't like its chewy texture.But later I fell in love with this dish, also because of this unique taste.Broccoli is rich in fiber, no matter how tender the stems and leaves are stewed with any dish, it will not lose its original taste.

This is a very strong wild vegetable, no matter how much flavor is stained on the surface, their taste is always the same.

After the cauliflower is eaten, it is the turn of the puffer fish.Patient people will use chopsticks to poke into the body of the fish to bring out slices of delicate fish meat. The fish meat is white and delicate, and the tip of the chopsticks is still shaking tremblingly, taking the opportunity to send them into the mouth.Tens of thousands of words have lost their color, and there is only one fresh word lingering in my mind.

There is no trace of toxicity in the properly cooked puffer fish, only the lingering umami taste lingers in the mouth.There is an old saying: eat puffer fish desperately.This is what you eat.

For impatient people, such as Du Heng, he would pick up a fish body and put it in his mouth.After sipping and sipping, what came out was a bare fish bone.The fish meat has already rolled into the intestines and stomach together with the delicious fish soup. After a hiccup, all the fish tastes out.

This way of eating fish is too heroic, as if what you eat is not the expensive puffer fish but the minnows that can be seen everywhere in the river.If those literati in his hometown saw it, they would definitely laugh at Du Heng.

But in the village...everyone eats like this.Like Xiaoxiao, he can swallow three fish at the same time with one mouth, and when he spits it out, he brushes three bones together.

Since Du Heng came to the village, people in the village got sick.That is, when Du Heng served a dish, they would eat one dish, and when Du Heng finished the dish and began to eat, everyone was already half full.

Today's dishes are all quick dishes. While everyone was eating puffer fish, Du Heng poured soybean oil into the pot.After the soybean oil was hot, he chopped the shredded ginger squid and poured it into the pot at the same time.

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The oil pan made a sound, and the water in the squid was precipitated. After a little stir-frying, it was seen that there was some water in the pan.However, the flame in the stove was very large, and after a while of stir-frying, the water evaporated.At this time, Du Heng formally greeted everyone with the chrysanthemum knives that were densely cut on the back of the squid.

The heated squid slices curled up, revealing even and fine knives.When Du Heng poured the fishy white wine into the pot, flames appeared in the pot again.

This time everyone was very calm, but Zhou Xiyue was taken aback: "Oh, it's on fire!"

Xuanyu said: "It's just the alcohol burning." Xuanyu had completely forgotten that the first time he saw flames bursting out of the pot, he almost resisted Du Heng away from the stove.

Du Heng poured the onion into the pot and stir-fried the squid together. He also added salt and soy sauce during the stir-fry. Of course, a little bit of sugar was indispensable to enhance the taste.After stirring for a while, the flame gradually went out, and Du Heng poured the green bracken into the pot and stir-fried together.

In less than half a cup of tea, a plate of fried squid with fern and bracken appeared on the table.Du Heng said with a smile: "Stir-fried fresh squid, please taste~"

Smiling and appreciatively flapping his little wings, he stretched out his neck and took a mouthful of squid.The squid also carried the scallion that he hated, Xiaoxiao wanted to spit out the scallion at first, but he is a chicken that never wastes food.

He chewed the squid. Seriously, the squid was tasteless, just crunchy, and it was all seasoned by Du Heng.On the contrary, the scallions are delicious and sweet.In the mouth, salty and sweet are intertwined, but it is not unpalatable at all, and I am addicted to eating it with a smile.

He tweeted twice to Du Heng and gave a positive response.

Xuanyu picked up a squid foot and brought it to Du Heng's mouth: "It's very crispy, try it."

Du Heng took a sip, and the dishes he made were not seasoned with the oil-consuming and monosodium glutamate of his hometown. In terms of seasoning, the taste of his hometown must be slightly better.But he is better than good ingredients and full of aura.Whether it is the texture or the original taste of the ingredients, this stir-fried fresh squid is delicious.

There are three crispy dishes on the plate. The crispness of the squid is different from the other two vegetarian dishes. The fresh squid is tender and sweet, and there is a unique umami taste of seafood after chewing carefully.The onion is originally spicy, but after stir-frying, its spiciness becomes just right sweet, and the juice bursts out after a bite.

Xiaoxiao can touch his conscience and say that if Lancai does this, not only will he not hate it, but he can still eat three bowls of rice.

The crispness of bracken is different from that of onions. Its texture is not as flexible as onions, and its juice is not as rich, nor does it have a sweet taste.But it has its own fragrance, which makes it different from others in one sip.

The origin and temperament of the three ingredients are different, but they blend together in one dish, which is endless aftertaste.

Du Heng was delighted: "It's delicious. Wait a little longer, I'll fry another golden cauliflower and make duck egg soup."

Stir-fried golden cauliflower is Du Heng's favorite wild vegetable. Pour a little white wine into it, put a little salt, stir-fry on high heat, cover the pot and simmer for a while.A piece of dark green wine and vanilla head is lying on the plate with a jade body lying horizontally to seduce everyone: come, come, eat me~

With this dish, even without meat, Du Heng can eat two bowls of rice.

Wine vanilla head is a unique taste of spring, and only those who have tasted it can experience it.

But people who don't like this dish will be particularly disgusted, such as Fenggui, Fenggui's eyebrows almost knotted after trying two of them: "This...isn't it the smell of wild grass?"

Seeing Fenggui like this, Du Heng really wanted to pinch his neck and describe the deliciousness of this dish to him crazily, but he gave up after thinking about it.Not to mention whether he can beat Fenggui, what good is it to have one more person to grab food from him?

There were seven large plates of dishes on the table, some were meat, some were vegetarian, some were spicy and some were salty, and everyone chatted while drinking and drinking.

Du Heng found that Zhou Xiyue was very reserved. For some reason, Du Heng felt that he looked like a little daughter-in-law while holding the bowl.It's pitiful for such a big man to shrink in the corner, no matter how hard he tries, he can't hide his figure.

It was Du Heng who was considerate of him. Du Heng greeted Zhou Xiyue: "Shopkeeper Zhou, is the light food at home not to your liking? If you like it, eat more."

Zhou Xiyue nodded again and again, and he took a piece of bacon: "It's delicious, delicious! It's even better than the chef from Yunyan Building!"

Zhou Xiyue said appreciatively: "Mr. Du has this skill, it would be great if he opened a restaurant in Lingxi Town. I guarantee that everyone will line up and wait for you to cook!"

As soon as the words were finished, there were three more dishes in Zhou Xiyue's bowl.Jing Nan took a piece of sausage and put it down: "Shopkeeper Zhou is so kind, do you want to stay and help me make alchemy?"

Feng Gui caught a fish for him: "Eat, don't worry about it."

Xuanyu gave him a squid foot: "Eat more."

Zhou Xiyue trembled, and Du Heng felt that he was pitiful.Du Heng said with a smile: "I have no plans to open a shop in the town for the time being. I want to practice soon."

Zhou Xiyue nodded again and again: "Good practice, good practice."

Inexplicably, Du Heng felt that Zhou Xiyue, who was holding the bowl, looked like a little quail.Wen Qiong couldn't stand it anymore, Wen Qiong put a chopstick of broccoli in Du Heng's bowl: "Teacher, you'd better not go out of the village until you have formed an alchemy, and you'd better not go to the town before you have transformed into a baby." .”

Du Heng chewed the grass head: "Oh."

He didn't plan to do that either, he was fine in the village.With Xuanyu and everyone, he can eat and drink without worrying about what to do when he goes out?In order to realize the value of life?Just kidding, for his worth, he was crushed to death by a monster before leaving the village, wouldn't it be good to live honestly?

After eating, Xuanyu helped to clean up the dishes. Du Heng listened to the sound of rain dripping outside the house, and he was a little melancholy: "There is so much rain, I guess when the rain stops, the grass in my field will grow another layer." gone."

Wen Qiong remained calm: "Don't worry, just pull it out slowly. Relax for half a day today, and do whatever you want."

Du Heng blinked at Wen Qiong, and he was pleasantly surprised: "Master, are you serious?"

Wen Qiong nodded: "Why did you lie to you? Didn't you say that the bamboo shoots in the bamboo forest can be dug? If you don't give you a holiday, I'm afraid you won't have time to dig."

Du Heng was very moved, and his master was finally merciful.He wants to dig spring bamboo shoots right away!After a whole winter of dormancy, all the winter bamboo shoots that can germinate have turned into spring bamboo shoots, and those that have not been able to break through the ground will not see the sun.

After this period of sparring with Peizhu, Du Heng has almost mastered Peizhu's temperament.Although he still couldn't escape Peizhu's whipping, he no longer felt that Peizhu was pure and good like he did at the beginning.

After the meal, Zhou Xiyue packed up her things and went back. Du Heng looked at his burly figure walking on the muddy path and felt a little sorry for him: "Come here in such a heavy rain, let him have dinner."

Xuan Yu said slowly: "Don't worry, he is not at a loss."

Not to mention that Xuanyu gave a high deposit, the meal that Zhou Xiyue ate at noon was enough for him to digest for a while.Thinking about it carefully, Zhou Xiyue made a lot of money.

Du Heng and Xuan Yu walked towards Peizhu Forest under the rain with baskets on their backs. Du Heng moaned darkly: "I want to dig up all the bamboo shoots I can dig."

God knows how he spent this period of time, he felt that every bamboo shoot in the bamboo forest had left a wound on his body.This is Jing Nan's elixir, otherwise Du Heng would have become a dead bone in the bamboo forest.

Xuan Yu looked at Du Heng with a half-smile: "Okay, I'll dig it for you."

Du Heng thought for a while and then changed his mind: "You can't dig them all out, you have to keep some new bamboos to grow, otherwise there will be only old bamboos in the bamboo forest, which will affect the growth of the bamboo forest."

Xuan Yu nodded: "Okay, it's all up to you."

Big drops of rainwater have accumulated on the bamboo leaves, and when you lean on the bamboo pole a little, the bamboo will drop bean-sized raindrops.Fortunately, Xuanyu drew a formation on Du Heng's body, the rain did not fall on him, but a hazy mist was thrown on top of his head.Du Heng in the mist was like a chicken inside an eggshell, well protected by Xuanyu's aura.

The spring bamboo shoots are much bigger than the winter bamboo shoots. Du Heng only dug out the bamboo shoots about a foot above the ground, and he kept the ones that were too high or too low for the time being.Digging through the wet soil, the bamboo shoots wrapped in black skins are ten inches in diameter.

Du Heng weighed it, one bamboo shoot weighs five or six catties. After a winter of dormancy, the winter bamboo shoots are also working hard to grow.

With Xuanyu around, Du Heng is always relaxed. At the beginning, he and Xuanyu dug dig bamboo shoots together, but later it became Xuanyu digging, and he just followed behind to pick them up.The rain was dripping in the bamboo forest, he was chatting and laughing with Xuan Yu, through the hazy mist, Du Heng felt as if a bamboo shoot had grown in his heart.

Looking at Xuan Yu's back, Du Heng decided that he could not continue to sleep with him tonight.

After a while, the two returned to the yard with two baskets of bamboo shoots on their backs. Seeing so many spring bamboo shoots, Jing Nan was surprised: "So many bamboo shoots? You won't dig up all the bamboo shoots from Peizhulin right?"

Du Heng laughed and said, "Where can it be? I only dug the most suitable spring bamboo shoots, and there are still many bamboo shoots in the bamboo forest."

Jing Nan looked at Du Heng with a strange expression: "Damn it, Peizhu is really a cheap bone. In previous years, a few bamboo shoots were scattered and stretched out, but you came here to dig winter bamboo shoots and chop spring bamboo shoots. This year, there are more bamboo shoots than in previous years." so much……"

Du Heng took a stool and sat under the eaves of the porch. He smiled and said, "I told you before, if you don't dig it, you won't grow it. Not all winter bamboo shoots can become spring bamboo shoots. If you don't get rid of too many winter bamboo shoots in time, the bamboo forest will also grow." It's a waste of unnecessary aura."

While speaking, Du Heng quickly peeled off the skin of the bamboo shoots. The spring bamboo shoots are much bigger than the winter bamboo shoots.There are purple-red roots growing under the heavy spring bamboo shoots, and Du Heng removed these short roots in two or three strokes.Soon, yellowish spring bamboo shoots appeared in his basket.

The texture of spring bamboo shoots is slightly thicker than that of winter bamboo shoots, but it is still delicious. It is a must for stewing soup, stir-frying and stuffing.Du Heng is going to use two spring bamboo shoots to make today's green dumpling stuffing. Of course, meat and other ingredients must be added to it.

Spring bamboo shoots need to be blanched, and after blanching, they can be cut into thin cubes for filling.This was originally a big project, if the old Du Heng were to do it, he would definitely hand over the dicing to Xuan Yu.However, Du Heng, who has started to practice now, began to deliberately cultivate his habit of using aura. When cutting bamboo shoots, his thoughts were emptied. It is flushing his meridians.

Du Heng prepared two kinds of fillings, one is salty.The ingredients are diced spring bamboo shoots, yam meat, dried tofu, seasoned with scallions, ginger, salt and sugar, and the prepared stuffing was whipped vigorously, and he got a pot of salty stuffing in a short while. .

There are two kinds of sweet fillings, one is honey red bean filling, and the other is peanut and sesame filling.

Honey red beans are cooked before and used to make sponge cakes, and there is still a small pot left after making sponge cakes.The peanut and sesame stuffing is freshly fried, and the person who fried the peanuts is still Fenggui.

When Du Heng and the others were digging bamboo shoots, Feng Daxian'er was frying melon seeds and peanuts with red gold sand in the kitchen.When Du Heng and the others came back, melon seed husks had already been spread all over the floor at Wen Qiong's feet, decadent monks were sitting cross-legged on chairs, knocking melon seeds and chatting, not treating themselves as outsiders at all.

The peanut and sesame stuffing is easy to handle, as long as the peanut and sesame are crushed and mixed with sugar.It's just... what to use to smash peanuts and sesame seeds?Is it possible to make a stone mortar from Du Heng's hometown?

Fortunately, Jing Nan helped to solve this problem: "Smash it? I have a copper mortar and pestle there, which is used for pounding medicine, but I haven't used it yet. Can you see if it can be used?"

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The copper mortar is a cylindrical pot, it doesn't look very big, it is only one foot high and less than ten inches in diameter.There is a copper pestle for pounding medicine on it, which looks like some kind of decoration.

There is a formation on it. Although it looks small, it can accommodate many spiritual plants.When Jing Nan made alchemy, he needed to temper a lot of spiritual plants to get a drop or two of the purified liquid of spiritual plants. If the copper mortar was not big, he would not be able to do other things.

Seeing the copper mortar, Du Heng nodded hurriedly: "It can be used, it can be used!"

Jing Nan waved his hand, "I'll see you off." Then he continued to knock melon seeds beside the nest.

Du Heng poured the peanut kernels into the copper mortar, and he tried to pound it a few times.The seemingly light copper pestle was unexpectedly heavy, and he quickly understood that it was not the copper pestle that was heavy, but his lack of cultivation.His aura couldn't activate this magic weapon.

Although frustrated, Du Heng was not discouraged.Sooner or later, he will be strong enough to skillfully use these instruments in the kitchen.

Xuan Yu took the copper pestle, and he easily smashed the peanuts into peanut kernels. If he was allowed to continue smashing, maybe peanut oil would come out.Du Heng stopped him decisively. He poured the crushed peanuts into the wooden basin, and then poured the roasted sesame seeds into the copper mortar.

When the peanuts are hammered, the aroma of peanuts is so fragrant that it is hard to ignore.When the sesame seeds were hammered, the aroma was so good that the demon cultivators stared at the copper mortar, wishing they could pour it out on the spot and eat a few mouthfuls to be happy.

This is the only stuffing that looks loose, but it is the most tempting existence for monks in the kitchen.The aroma of the freshly mixed peanuts and sesame made Jing Nan couldn't help but steal a few mouthfuls with a spoon. Du Heng didn't like one, and there was no bowl of stuffing in the bowl.

Du Heng only took the young shoots of mugwort, and put fresh mugwort in a shaukei full of it. Just looking at its leaves, it looks like the wild chrysanthemum planted by Du's mother.But there is no white hair on the leaves of wild chrysanthemum, but there is a layer of fine white hair on the top of mugwort.

The mugwort has been cleaned, and they exude a unique fragrance, which smells a little cool.

Du Heng sprinkled a little edible alkali into the pot, then threw the mugwort into the pot and boiled it.After the mugwort was put into the pot, the water in the pot suddenly turned green, and the mugwort also turned dark green.A fresh fragrance permeated the courtyard, Jing Nan sniffed it and felt that it was a bit like the wormwood juice he extracted when making elixir, but it was more fragrant.

After blanching for a while, Du Heng took out the mugwort and put it in cold water.The juice of the mugwort dyed the cold water green. When Du Heng held the mugwort for a while, the green juice dripped down between his fingers.

The next step is to mash the mugwort into a paste with a uniform texture and no impurities.This makes the green dough evenly textured.

The matter of smashing wormwood was handed over to Xuan Yu, and within a short while, a large bowl of dark green wormwood juice was everywhere in the copper mortar.Du Heng stirred it with chopsticks, and the branches of the mugwort were smashed. The mugwort juice in this state is perfect for making green balls.

It's time to sacrifice Jing Nan's Tianhu scale. Du Heng put a bowl of mugwort juice on the little fox's tail. The little fox licked the corner of his mouth and said crisply: "Six catties~"

Du Heng calculated that with so much mugwort juice, he could use it to dye [-] catties of glutinous rice flour. The ratio of glutinous rice flour to mugwort juice is almost two to one.

In addition to glutinous rice flour, he also needs to prepare more than two catties of starch.Add the starch and boiled water to scald it for a while, until the color becomes transparent, it can replace the clear noodles and be mixed with glutinous rice flour.The color of steamed green balls added with cheng noodles is more attractive, and it will have a nice luster.

Fortunately, Jingnan's Tushi has recently entered the harvest period. After the outer skin of the Tushi was torn off, the dry flesh flowed out from the inside.After digging out the pulp and putting it in a wooden basin, adding boiling water to scald it, Du Heng obtained three catties of sticky, slightly transparent clear noodles.

It is a big project to make glutinous rice flour. Du Heng would have given up struggling and lay flat if he had made [-] catties of glutinous rice flour at one time.But this time, when he met face to face, he felt unexpectedly relaxed.

As soon as the spiritual energy circulated, the rice noodles, mugwort juice and Chengmian in the big wooden basin moved with the hands as if they had a self-awareness.The only unpleasant thing was that Du Heng felt his body was sweating during the meeting.

In order to prevent everyone from reacting, Du Heng divided the aura into two parts, one part adhered to his skin and evenly wrapped his body, and the other part operated with his hands.In this way, he doesn't have to worry about the food being polluted by the dirt precipitated from his body when the aura is running, which will disturb everyone.

Seeing Du Heng do this, the monks present revealed a light of surprise.Perhaps Du Heng didn't realize that his control over spiritual energy was improving rapidly in a way that he didn't expect.

Soon a huge green glutinous rice dumpling appeared in the wooden basin, like a mass of emerald green jadeite, very beautiful to look at.

Just as Feng Gui wanted to poke the dumpling, Du Heng reached out and patted the back of his hand: "You just knocked the melon seeds, have you washed your hands?"

Feng Gui glared at Du Heng: "What right do you have to despise me? I have already become a body of Wugou."

Du Heng hummed: "It's not good for a body without dirt, and you are not allowed to touch anything that is going into everyone's mouth without washing your hands after eating."

Feng Gui withdrew his paws embarrassingly: "If you don't touch it, don't touch it."

Seeing that uncle was deflated, he rolled from the chair to the ground with a smile.

The next process of Baoqingtuan is a process that everyone participates in together. After confirming that everyone has washed their hands, Du Heng, as a teacher, is teaching everyone seriously: "Just like this, press a hole, and then stuff the stuffing into it. go."

Jing Nan muttered: "Isn't this the same as making shepherd's purse dumplings?"

Du Heng said: "It's the same."

Feng Gui had just been despised by Du Heng, he snorted and had a flash of inspiration in his hand.He said: "You look good."

Ling Guang flew into the wooden basin where the glutinous rice balls were placed, and saw more than 20 glutinous rice balls flying out of it.These preparations turned into dough in front of Du Heng like a magic trick, and then wrapped all kinds of fillings.Then the aura turned again, and the green glutinous rice balls were neatly placed in front of Du Heng.

Feng Guihui commanded the Youth League to show off and circled Du Heng twice, and he dragged and said: "See, this is my strength. Can you do it?"

Du Heng and Xiaoxiao rolled their eyes at Feng Gui, and Du Heng said coldly, "If you show off your skills again, your hot pot base and the following snacks will be cut in half."

Feng Gui shrank immediately, he picked up a sticky rice potion and kneaded it politely: "I made it seriously, can the base be added?"

Jing Nan burst out laughing: "You have today too? You deserve it!"

The green balls made by everyone are different, and the green balls made by Wen Qiong are a bit flat, looking like a cake.After she kneaded it a few times, Qingtuan looked a little taller, but still looked a little weird.

Fenggui's buns have thicker skins and smaller fillings, and his green balls are one size smaller than those made by Du Heng and the others.

Jing Nan's bag is the roundest, which may be the reason for the long-term rubbing of the elixir. The green ball he made is almost spherical, especially perfect!Du Heng was reluctant to put them on the steamer to steam.

And Du Heng and Xuanyu Bao's dumplings seemed to be made by the same person, not only in appearance, but also in similar size.Jing Nan teased and said: "Our Xiaoyu got Du Heng's true biography, look, those who didn't know thought it was made by one person."

Du Heng took a deep look at Xuan Yu, who was making dumplings seriously with his eyes downcast.Du Heng felt that the bamboo shoot in his heart seemed to be soaked by the spring rain, and it was itchy, as if it was about to sprout.

He turned his head to look at the steamer in a panic, and before he knew it, everyone had already placed a steamer full of green balls.

At this time, the water in the pot was boiling, Du Heng was just about to reach out to hug the steamer, but Xuan Yu had already put the steamer on the pot table.Following Du Heng's example, he wrapped a circle of wet gauze around the junction of the steamer and the pot.When he was about to close the lid, he also asked: "Does this need to be sprinkled?"

He memorized all the steps of making Du Heng's dim sum in his heart. He remembered that Du Heng had to sprinkle water on the buns before they were put on the basket.

Hearing Xuanyu's question, Du Heng quickly shook his head: "No need, just steam two sticks of incense."

While waiting for the youth group to mature, Du Heng was a little absent-minded. He held the youth group medicine and asked Feng Gui, "Feng Gui, do you still have a big bed over there?"

Feng Gui was stunned for a moment: "What?" What bed?

Du Heng said embarrassingly: "Just the thousand-work bed that Xiaoxiao gave me, is there any more?"

Xuan Yu's voice was a little low, and he asked: "What do you want a bed for?"

Du Heng didn't know why he felt a little sorry for Xuanyu, he said with some embarrassment: "Isn't the weather getting warmer? I don't think Xuanyu's body will be too cold. It's not very good for us two big men to sleep together. good."

Xuanyu said seriously: "I think it's pretty good. As I said, my body is cold in summer, and it's very comfortable to hold me to sleep. Xiaoxiao likes to hold me to sleep in summer, Xiaoxiao, right?"

Xiaoxiao didn't receive Du Heng's eye signal at all, he nodded frantically: "Chirp Chirp Chirp~"

Du Heng is always embarrassed to tell Xuan Yu, he thinks Xuan Yu is unusual, right?How can this make him speak?Strange to say, before sleeping with Xuan Yu for so long, Du Heng had no idea at all.Why did he feel bad after digging spring bamboo shoots today?

Could it be that spring is here, and the bamboo shoots in his sea of ​​consciousness are about to sprout?But his natal spiritual plant is bamboo, not some coquettish peach blossom, it shouldn't be.

The author has something to say: the seedling puffer fish in my hometown is very delicious, and the puffer fish is especially delicious when the peach blossoms are in bloom.

Du Heng: Put aside the fugu matter, Xuan Yu and I are going to sleep separately.

Xuan Yu: I have worked so hard to climb the bed, how could I give you the chance to let me