He wanted to eat some familiar flavors and some flavors that had similarities with that world.

He brought the smell of his hometown to Yikeshu Village, and the village became his other home.

Xuan Yu smiled and said, "Okay, I'll eat bacon and sausage tonight."

Xuan Yu added a formation to the fumigation furnace, and he placed enough cypress branches and grapefruit skins inside, so the fumigation of green smoke could continue to curl up.

Du Heng did not understand the formation. He had heard Jing Nan say that Xuan Yu had a high level of attainment in magic. For example, now, he did not think there was any difference between his fumigation room and before, and Xuan Yu had already added the formation on it.

Xuan Yu extinguished the flames, and the green smoke slowly extinguished.

Du Heng opened the door of the fumigation room with reverence. As soon as he opened the door, Du Heng said, "It's so beautiful!"

I saw maroonful bacon and sausages hanging on the hook, and a strong smoky smell came to my nose, which brought the smoky smell to my mouth.

Du Heng felt that the meat here could be eaten by sliced ​​directly, but it didn't work, he couldn't do it yet.

Du Heng took a piece of bacon and five pieces of sausage and came out: "I'll go and soak the bacon first."

The bacon and sausage after fumigation need to be soaked. First, the salt can be squeezed out, which tastes salty and light. Second, there is ash in the blue smoke during fumigation. Soaking and cleaning can remove the stains on the bacon, leaving behind the purest bacon.

Du Heng happily carried bacon and sausage into the yard, which was filled with storage bags.

Jing Nan and Feng Gui were helpless in the face of the storage bag. Seeing Du Heng in, Jing Nan asked, "Du Heng, where is the best place for these things?"

Du Heng was in a good mood at this moment, and he smiled and said, "Let it be here first, and I'll clean it up later."

It was too difficult for him to ask Jing Nan, who had never liked to clean up. As for Feng Gui? Forget it, this guy relies on puppets to take care of him and Xiaoxiao at home.

Du Heng found the Lingji from the storage bag. He used a basket of rice to fill most of the Lingji. He wanted to make steamed sausage and bacon in Lingji. Of course, the most important thing is that he needs rice washing water. The bacon soaked in rice washing water can better remove stains.

The kitchen was clean and the mess left in the morning had long disappeared under the action of the formation. Seeing the clean and bright kitchen, Du Heng was in a good mood. He rolled up his sleeves and calculated today's recipe.

Xuan Yu packed the sausages and bacon taken out of the fumigation stove in the storage bag. He asked Du Heng: "Which room is placed in the refrigerator?"

Du Heng looked to the northwest corner of the kitchen and saw that the refrigerator was already stuck to the wall.

Du Heng thought for a while and said, "Put it over there."

He had relied too much on the refrigerator's refrigeration area before, and put most of the ingredients in the refrigeration area, but was ruined by the beast. This time he wanted to put the things in the freezing area. If there were still things that were not open to the eyes, he would freeze to death.

Soaked in milky white rice washing water with bacon cut into small pieces, Du Heng threw them in the pool and stopped caring about them. He needed to organize the things he bought today with everyone. He didn't know if he didn't organize them, and he was shocked when he sorted them out.

Du Heng was shocked: "This is... too much..."

The room where his refrigerator was refrigerated was basically filled. If he were the only one, he would not have finished these ingredients for decades!

Xuan Yu was very calm: "It's okay, eat slowly."

They probably wouldn't go to Lingxi Town before the New Year, so they can buy more and be prepared for any trouble.

Jing Nan knocked on the shoulder: "Oh, I'm so hungry, can I cook?"

Their big men only took an hour to sort out the ingredients, and now it was getting dark outside.

Feng Gui said, "This is the thing in Yunyanlou, it's gorgeous but not solid." There was not much spiritual energy, and I couldn't wait to get hungry after eating it.

Du Heng smiled and said, "Don't worry, it'll be fine soon."

He took a plant that looked like celery from the refrigerator, which was the ingredients packaged from Yunyanlou. Du Heng originally thought of digging a few vegetables outside and stir-frying vegetables, but seeing so many ingredients, he thought he should consume the ingredients in the refrigerator first.

The dish tonight is very simple, steamed bacon and sausage, stir-fry the spiritual plant called, and add egg flower soup! It is easy to finish one meal, so that you can make fresh dishes in the next meal.

The bacon and sausage were soaked in rice washing water for an hour. After drying and fumigating, the sausage that seemed a little shriveled had become more plump. It was heavy in his hand, and Du Heng weighed a piece of sausage and could weigh three or two.

Making sausage and bacon is very consuming. After being marinated and fumigated, one pound of fresh meat can only get three or four taels of finished product. Fortunately, Lao Dao gave enough paste, so Du Heng could eat meat so confidently and boldly.

After cleaning, the milky white rice washing water has turned gray, and the washed sausages are rosy and look particularly beautiful. After cleaning, the bacon has become more colorful. The outermost layer of skin is brown, the lean meat turns maroon, and the fat meat sandwiched between the skin and lean meat turns light gold, which looks particularly beautiful.

Jing Nan looked at the bacon and sausages placed on the plate and said, "How do you eat this?" Du Heng said, "There are so many ways to eat this. It can be stir-fryed and cooked soup. The easiest and most primitive thing we eat today - steaming."

Feng Gui was a little suspicious: "Can this be delicious?" Du Heng smiled and said, "I think you will like it." Because the sausage is spicy!

Du Heng put the spiritual rice into the big pot and added water that was less than two inches of the spiritual rice. He put the steaming rack on the water, and then placed the whole sausage on the steaming rack.

The treatment of bacon is a little more complicated. Du Heng cuts the bacon into thin slices, and the fat part of the cut bacon is yellow and orange.

He added shredded ginger to the bottom of the large plate and spread the cut bacon layer by layer on the shredded ginger. After Du Heng changed the bacon, it was placed like a flower. Du Heng sprayed a little white wine on it, and then put a larger plate on it.

The heat in the pot licked the bottom of the pot little by little, and Du Heng put two large plates of meat up and down in the rice pot. At this time, he had to thank the formation again. If it were placed in modern times, he would really not be able to put them in the same pot as two plates of meat.

Du Heng covered the pot and when the rice was ripe, the sausage and bacon were ripe. Next, he just had to stir-fry a spiritual plant. This is simple, just wait until the rice is about to be ready.

Du Heng grabbed the celery-like plant in his hand and looked carefully. The rod of the plant was very round and not as angular as celery. He broke a rod and sniffed it. The taste was refreshing, but it was different from celery.

The leaves on the spiritual plant were cut off, and the stems Du Heng held in his hand were one foot long, and all the stems gathered like the middle. The stems on the edges were emerald green, while the stems in the middle were slightly yellow.

Du Heng opened a stem and looked at it carefully: "Hey? Strange..."

Xuan Yu asked, "What's wrong?"

Du Heng said: "There is no stem in this pole."

For example, celery, each pole is straight and after breaking it apart, you will see the green stems on the edge. When frying celery, you must carefully remove the stems inside.

After he opened the spiritual plant in his hand, he only saw the moist inner part of the water, and felt that the spiritual plant was like a pack of water.

Du Heng had eaten this spiritual plant before. The chef of Yunyanlou made sweet-siped. He also said at the time that this would be made into salty ones. Now when he saw this pack of water, he had an unusual idea in his mind: "This spiritual plant... won't melt when it comes to salt, right?"

Jing Nan was drinking tea. When he heard Du Heng say this, he actually gave a smile of praise: "Hey, this is true!"

In order to confirm his idea, Du Heng put the broken half-stem rod in a bowl, and he sprinkled a little salt on the rod. Sure enough, under Du Heng's sight, the thing slowly melted, and in a short while it became a slightly transparent piece of skin soaked in light green juice.

Du Heng muttered: "Can you only burn it into sweet mouth?"

No, he doesn't want to eat sweet tastes. He thinks that when stir-frying, the vegetables should be fried crispy and green, and they must be salty and fresh. This way you can serve the meal!

Feng Gui was very calm: "Whatever you want, this kind of thing has no spiritual energy anyway."

Du Heng held Lingzhi and thought carefully, and decided to try another way. He thought of salted eggs. After the fresh salted eggs were cracked open, the egg whites would be like water, and after they were cooked, the egg whites would solidify. I wonder if Lingzhi would be better after blanching them?

He washed the remaining half of the spiritual plant into a small pot, and then added a little water. The water in the pot quickly opened. The spiritual plant blanched in boiling water looked green and cute at this time.

However, no matter how cute it is, it is useless. Du Heng took the spiritual plant up and put it on a plate. He sprinkled salt on the spiritual plant again, and the salt particles melted on the surface of the spiritual plant. This time the spiritual plant did not turn into juice, it was still crispy!

Du Heng said happily: "It's successful!"

Sure enough, the blanched spiritual plants will not be so easy to melt water when they encounter salt. Du Heng praised his wit.

Jing Nan sighed and said quietly: "How good is this kind of intelligence and talent to be used in practice." But when it is used in cooking, it really wastes his top-grade wood spirit roots.

Du Heng broke open the poles of the spiritual plant one by one and cleaned it. Then he slashed the horizontal knife in the middle of each leaf. He saw his hand lifting the knife and falling. After the tick, the spiritual plant turned into diamond-shaped pieces of similar size.

With the hot water in the pot, Du Heng put the cut spiritual plants in and quickly passed through the water. When he took out the spiritual plants from the water, even a demon cultivator like Jing Nan could not recognize the original appearance of the spiritual plants.

The formation on the stove began to run, and the water in the pot was taken away by the formation. Du Heng took advantage of the hot pot to add a little soybean oil to the pot, and he increased the heat at the bottom of the pot.

When stir-frying, vegetables are the key to fast. The heat should be big, the pot should be hot, and the vegetables should be stir-fried for a few seconds and then the seasonings can be used. The vegetables fried in this way are green in color and can retain the original taste of the vegetables to the greatest extent. If they are dragged, the vegetables will change their color.

After a plate of spiritual implants was put into the pot, a strong thrilling sound suddenly broke out in the pot, and a white oil smoke rose from the pot. Du Heng sprinkled a little fine salt into the pot, and then stir-fryed it quickly for a few times. He needed to put in a thin layer of sauce. He felt that the spiritual planting would look better in this way.

The starch he made before was ruined by the Fenbeast. Fortunately, there was an inconspicuous solid on the desk in his kitchen. The solid rolled under the pool and escaped the Fenbeast's clutch by luck.

Du Heng pinched the solid grey outer skin of the soil, and the inside was not completely dry yet. But it didn't matter, he needed to melt it with water anyway.

Thickening does not need to be too thick. Du Heng only poured a little water into the bowl. He scooped half a spoonful of solid starch into the bowl, then stirred it with chopsticks and poured the sauce into the pot.

When Du Heng brought a plate of green-colored spiritual plants to the table, Jing Nan and the others stared at the plate. The spiritual plants on the plate were cut into small diamond-shaped pieces, and they lay shyly on the plate wrapped in thin sauce.

Under the night pearl, the oil flowers on the sauce flow slowly. This is not like a dish, but more like a dish of jade! This is much better than Yunyanlou’s signature dish. If it is placed in Yunyanlou, a dish of dish would probably be sold for 180 spirit stones.

Feng Gui put his hands in his arms: "It seems that he didn't have enough time to use a cup of tea."

Feng Gui always felt that Du Heng’s cooking speed was not fast, but now he has changed. It turns out that Du Heng can cook very quickly.

Du Heng said tactfully: "If you spend a cup of tea, the color will turn yellow and it will not look good."

The remaining heat in the pot is still there, and Du Heng wants to make another egg flower soup while the pot is hot. The egg flower soup he makes is not the same as the ordinary egg flower soup. He likes to fry the eggs first and then make the soup. Although the egg flower soup made in this way doesn't want to beat it directly in water and it looks as much as it makes, it tastes beautiful!

Du Heng took out six sea duck eggs, and he started working with his left and right hands to knock the duck eggs into a big bowl.

When Jing Nan saw Du Heng's hand operation, he sighed again: "If you swing a sword, this speed is the speed of the sword cultivator in the foundation-building stage."

Du Heng's mouth twitched. He felt that after the New Year, he would be suppressed by Jing Nan to practice. His life was too miserable.

Six duck eggs with rosy yolks were half a bowl in the white porcelain bowl. Du Heng added a little bit of fine salt and white wine to the bowl. He held the bowl with one hand and chopsticks in the other hand and smashed the egg flowers. The chopsticks were swung in his hands.

Jing Nan sighed again: "Well, this speed is OK. I think Du Heng may be able to develop on the path of sword cultivator?"

Feng Gui was a little distressed: "I am not a Mu Linggen. If I teach him, it might be inappropriate. Xuan Yu, you can try it."

Xuan Yu was particularly calm: "My natal spiritual sword is lost."

Du Heng felt like he was a pitiful egg who was about to enter the cram school. A group of parents were thinking about which teacher to find for him. But he just wanted to avoid reality! The depressed Du Heng turned around and didn't want to see these faces.

The oil in the pot came out of the blue smoke. Du Heng poured the egg liquid in the bowl into the pot along the edge of the pot. The egg liquid condensed into golden egg skin when it encountered the iron pot, and a circle of golden egg skin suddenly appeared in the pot.

Du Heng used a spatula to evenly apply the egg liquid on the bottom of the pot on the egg skin. After a while, he divided the egg skin into pieces with the spatula, and then picked it up and turned it over one by one. When golden tiger skin-like marks appeared on both sides of the egg skin, Du Heng added boiling water to the pot.

After the clear boiling water encountered the egg skin, the color of the soup changed suddenly. In the bubbles that kept popping up at the bottom of the pot, the soup color turned milky white. After the soup in the pot rolled, Du Heng added a little more fine salt.

If he was in his hometown, Du Heng would sprinkle a small amount of MSG or chicken essence to improve freshness. But here, all he could do was sprinkle a handful of spiritual plants in the pot and cut into pieces.

Du Heng specifically asked Jing Nan that the long-shaped plant he used to replace onions and coriander was named Qian, and spherical red flowers would bloom in spring and summer. Du Heng thought this thing looked good, and if he was not careful, he thought it was orchid.
To be continued...