Using spiritual energy instead of his own hands to do things? Du Heng had tried to attach spiritual energy to the tools he used to do things before, and he would feel much more relaxed when doing things. But according to Wen Qiong's meaning, if he didn't use tools, he would simply rely on spiritual energy to stir it?

This seems very difficult.

Wen Qiong said: "The higher the cultivation level, the stronger the use of spiritual energy, the more condensed the spiritual energy can be. Although it is difficult for you to condense the spiritual energy into the desired state now, just take it slowly and proceed step by step."

Wen Qiong encouraged: "Try to make your aura look like your hands or chopsticks, and try to stir the filling inside."

Du Heng stared at his fingertips for a long time, and the green spiritual energy ball was circling around his fingertips, and finally became two soft ropes. Du Heng couldn't laugh or cry: "I want to make chopsticks!!"

What happened to the two ropes on his fingertips? Xiaoxiao and they were already laughing when they saw it.

Wen Qiong's mouth raised a few times, and then she comforted Du Heng: "It's okay, I haven't taught you how to control spiritual energy yet. It's not easy to do this."

It was too difficult for Du Heng to make a sigh of relief. Du Heng's spiritual energy suddenly relaxed, and the two swaying spiritual energy ropes also dissipated.

While stirring the filling, he said, "Master, in the future, I will practice to a certain extent. Can spiritual energy do these trivial things for me?"

Wen Qiong nodded: "Of course, when you reach a certain level of cultivation, you can do everything from heaven to earth. Not to mention stirring the filling, even if you split your soul, it will not be difficult."

Du Heng nodded: "Oh~"

In fact, he had seen Xuan Yu use spiritual energy to do things, whether it was stirring the filling or doing physical work, it seemed much easier.

When Xuan Yu took the garlic from the mountain, Jing Nan and Feng Gui exploded again: "Ah! What are you doing to pick this thing? Take it away quickly! It's so smelly!"

Du Heng happened to make up the filling, he washed his hands and walked down the corridor. When he saw the garlic sprouts that Xuan Yu had taken, he was happy: "Hey, this one is much bigger than what I picked last time!"

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

Xuan Yu said: "I'm picking up the big one."

Du Heng narrowed his eyes and smiled, "Next time, I will pick the smaller ones. I will pick the larger ones before the New Year to give the smaller ones a chance to grow. I will pick the smaller ones after the New Year, so that the larger ones can prepare the larger ones to grow garlic sprouts."

Xuan Yu nodded: "Okay." It turns out that there are so many twists and turns to pick up vegetables? I have gained some knowledge.

Du Heng took a basket with a kitchen knife in it. He peeled the roots of a piece of garlic, then pulled down the outermost layer of yellow skin, and then picked the yellow part on the garlic leaves. A clean garlic sprout was lying in the basket. The old skin peeled off the garlic sprout was white, and the top was green, which looked quite like that.

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

Feng Gui's mouth twitched: "You... won't be ready to eat this for noon today, right?"

Du Heng nodded: "Yes, garlic leaves are very good for side dishes, and fried meat is awesome to make dry pots!"

Feng Gui firmly said: "I won't eat it! Give up, I won't eat it!"

Du Heng had no idea that he had an unshakable position in the kitchen, and Feng Gui's resistance was ineffective.

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

Du Heng looked at Xiaoxiao, and he was helpless: "Xiaoxiao, if you fall into the oil pan again, you will really have no food to eat."

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

Du Heng took over a large wooden basin next to the pool. The so-called large bar refers to two lean meats on both sides of the spine of the mountain paste. When eaten, sometimes it will carry the middle spine, and a large piece of meat is attached to one piece of meat, which looks very domineering.

The meat of the large strips will be very tender when processed, and it will be 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 the meat in this part.

The squid was large in size, and the large row I took off was originally two rounds larger than Du Heng bought at the vegetable market in his hometown. In addition, he also patted the meat beside his spine with the back of a knife, and the tendons were slackened, and the whole piece of meat became much bigger.

Du Heng used chopsticks to pick up the spine of the top rib. He lifted the rib and saw that the meat on the large strip was bigger than Xiaoxiao's face. Xiaoxiao's eyes were round: "Chi!!"

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

Du Heng smiled and said, "I patted it with the back of the knife, patted it on both sides more, and the meat became larger when it loosened."

The pickled large strips smelled of pepper. A pot of wooden basin looked big, but in fact there were only a dozen large strips. The color of the pickled large strips did not change much, mainly because Du Heng did not like to add soy sauce to dye the large strips.

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

Xuan Yu went to open the refrigerator and took out seven or eight duck eggs: "Is so much enough?"

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

Xuan Yu started to slam the egg without saying a word, and Wen Qiong was stunned. Jing Nan took a sip of tea: "Just get used to it."

Wen Qiong said slowly: "I never knew that Lord Xuan actually has this side."

Looking at Xuan Yu holding a bowl of scattered egg liquid, Wen Qiong always felt that something was broken and could never be squeezed back.

After the egg liquid was beaten, Xuan Yu placed a big bowl next to the stove and moved it to the side to make the egg liquid. Du Heng looked at the egg liquid and then the oil pan. He said to Xuan Yu: "Please help me get some raw powder, which is the powder made of solid soil. I will put it in the second lattice in the third row."

Xuan Yu came out with a wooden basin after a while, and a thick layer of raw powder was placed in the basin.

Du Heng put a large strip of rice into the egg liquid first, and the golden egg liquid evenly hung a layer of paste on the large strip. Du Heng then released the large strip of rice that was dipped in the egg liquid into the raw powder, and a thin layer of raw powder was dipped on the egg liquid. After confirming that the raw powder was stained with both sides of the large strip, Du Heng shook the spine on the large strip, and some white raw powder was shaken off from the large strip.

The oil temperature in the pot was enough, so Du Heng carefully released the large drain into the pot.

The fried steak does not take too long. The initial and refried steaks need to be completed within one stick of incense. If the steak is long, the juice in the steak will be dried up and the taste will not be tender.

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

Fortunately, Xiaoxiao had some experience and knew that fried things usually require refried. He forced himself to suppress his saliva and stared at the large plate that was bigger than his face.

But when the second time he refried, his saliva... couldn't help it. But he was a well-educated chicken. Du Heng didn't say he could start, so he couldn't eat it first.

Du Heng turned his head and saw Xiaoxiao's greedy look, and he smiled. He rubbed Xiaoxiao's head: "Eat!"

Xiaoxiao took a big lever and took a bite. To be precise, he didn't bite it off, but torn it off. He grabbed the spine on the big lever with one claw, and there was a large piece of meat hanging on the spine. He chewed a large bite of meat in his mouth, which was both fulfilling and satisfying.

The freshly fried rice is golden and crispy, and it is crispy on the outside and tender on the inside. The soft meat is filled with gravy. The marinated meat has no fishy smell at all, so you can only taste the right flavor of the sauce. Such meat is so satisfying! Xiaoxiao started to hum while eating.

Feng Gui was unhappy: "Is it so delicious?"

He and Jing Nan started to wander behind Du Heng. Du Heng happened to take out the fried large rows of frying out of the oil pan one by one, and the large rows that were still squeaking sounds were neatly stacked on the plate one by one. This is a plate of meat mountain! Not to mention eating them, it is a pleasure to see them.

Feng Gui and Jing Nan were both polite and grabbed a piece and started to chew. Feng Gui commented: "It's a bit light, I'll apply some chili, but I like this taste."

Jing Nan felt it was just right: "This is delicious, why didn't you make it before?"

Du Heng said with a smile: "Even if I want to make it, I have to find an opportunity." Du Heng brought a large plate of rice to the dining table. He greeted Xuan Yu and Wen Qiong: "Xuan Yu, Master, do you taste delicious?"

Xiaoxiao gave a yes answer, don’t ask, it’s delicious!

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

Xuan Yu tore a piece of meat on the edge of the row and stuffed it into Du Heng's mouth: "Try it."

Du Heng's mouth was full of meat, and he chewed it. Yes, it was still the same as before. He liked the original meat that had just been fried. Whenever Du's mother fryed a big steak, he would circle around Du's mother and strive to eat the first piece of fried meat.

Du's mother would sprinkle pepper and pepper noodles on the large strips, and Du Heng felt that it was already delicious if he didn't add anything.

However, due to the chef's professionalism, he still said to everyone: "If you think the taste is light, you can sprinkle pepper noodles with chili noodles."

Jing Nan proposed something that Du Heng didn't expect: "Is the sweet noodle sauce that I dipped in roast duck last time still? I think that thing matches this big dish!"

So there was another seasoning that could be dipped. Du Heng felt that if they had eaten this plate of meat, they might not have to have lunch.

However, everyone was very restrained. After one person ate a slice, Xuan Yu put the fried rice into the refrigerator: "If you eat it again, you can't eat it anymore. Let's eat it when you have lunch."

It’s worthy of being Xuan Yu, I know Du Heng’s ideas so well!!

The next thing he wants to make is dry pot rabbit meat. In fact, Du Heng has no idea about this dish. He has eaten dry pot rabbit meat before, but he has never eaten rabbit meat. The rabbits he bought in his hometown are all bare rabbit meat, and he doesn't even have a rabbit head.

The reason I made this dish was because there were a lot of internal organs in his refrigerator, and the bunny pile was cleaned up.

Du Heng picked up a few pictures of heart and liver and intestines and pickled them with white wine shredded ginger and other things. He had never eaten this dish before, and now he can only deal with this dry pot rabbit miscellaneous dish based on his intuition of cooking for many years.

He has eaten chicken, dog, pig, heart, liver, and intestines. He has eaten something like chicken, dog, and pig, and heart. After being stir-fried, the taste will not be bad.

Du Heng carried a square wooden box from the refrigerator, pulled it open and saw that it was covered with peppers and peppers. There was red oil between the peppers and peppers, and smelled it and came to his nose. It was a pastry, but it looked good and tasted. But if it was not a pastry, it looked pretty square.

Feng Gui got excited: "Ah, it's the taste!! Tell me what delicious it is, and you still need to stir-fry it in the middle of the night?"

Du Heng said helplessly: "The hot pot base is not uncommon, I just made it for nothing."

The next night after making spicy rabbit head, Du Heng fryed simple and fast hot pot base. This saved him from stir-frying chili peppers temporarily every time he made spicy things. With hot pot base, he would dig out a piece of spicy food and stir-fry it every time he made spicy food and stir-fry it.

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

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

Du Heng put the soybean oil from the pork chop just now in a wooden jar, and he left the base oil in the pot. While the pot was still hot, he threw a large handful of shredded ginger into the pot. Yellow bubbles appeared in the soybean oil. Du Heng poked a piece of hot pot base as big as a palm and soaked it in the oil.

The hot pot base is made of butter. After being heated, the butter is melted. The spices inside are blended into the hot oil, and a spice spreads. The spicy flavor in the yard is strong. Jing Nan, who was gnawing on the big steak in the corridor, coughed so spicy: "This taste is too rinsed!"

When the oil in the middle of the base in the pot began to bubble, Du Heng raised the flames in the pot to the maximum, and he poured the rabbits in the wooden basin into the pot. A shocking oil smoke simmered, and the formation blew all the oil smoke into the yard. Jing Nan rushed to the kitchen suddenly, and his tears were spiced: "Oh, this smell really kills me!"

After the pink rabbit mixed into the pot, it became a rosy color as soon as it was soaked in the hot pot base. The thin rabbit mixed into the sliced ​​bun curls slightly, and Du Heng poured a large spoonful of white wine into it.

At this time, something amazing happened. The flame at the bottom of the pot was too big. The temperature inside the pot was too high. After the white wine was put into the pot, a bright yellow flame suddenly appeared in the pot!

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

Just as Xuan Yu was about to carry Du Heng away, he found that Du Heng was calm and stir-frying rabbits in the pot quickly! Not only was he stir-frying, he also added various seasonings to the pot!

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

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

As he said that, Du Heng raised the lid of the pot and put it on the pot. After a while, he took off the lid of the pot. Sure enough, the flame in the pot was extinguished. Du Heng pushed the garlic leaves from the chopping board into the pot and stir-fryed a few times. At this time, the rabbit mixed food was fine.

He took a big white porcelain plate to serve the rabbit mixed buns. The fried rabbit mixed buns were rosy and shiny, and tender yellow ginger shreds and blue-white garlic were scattered between his heart and heart. The rush of the garlic was gone by the hot oil, and the taste left became mild.

Du Heng was a little nervous. He took out the chopsticks and picked up a piece of intestines and tasted them. The cut-open intestines were clean and fryed on high heat and curled slightly. The intestines covered with red oil were crispy and tender as soon as they were put into the mouth, and they were easily chewed.
To be continued...