Ye Feng was preparing the second dish at that moment.

Today's focus is on visual appeal and fun, so the choice of the second dish is also very important.

There is a mysterious dish that has been lost for a long time that would be perfect.

It has a round shape, a golden and crispy outer shell, a soft interior, and a rich and flavorful taste.

That's right, it's a spherical rice cracker!

He had always wanted to recreate this dish, but due to limitations in tools, he was never satisfied with the results.

Now that I possess this spiritual power, replicating it would be a piece of cake.

Ye Feng took out the soaked glutinous rice and the steamed rice and kneaded them together.

He could easily grind those two ingredients into powder, but that would make the rice crust lack some of its grainy texture.

Therefore, the only method that can be used is kneading.

After repeated kneading, the glutinous rice and regular rice finally adhered tightly together.

Most of the glutinous rice is incorporated into the body of the rice, wrapped in the soft rice grains.

Take out a rolling pin and flatten the kneaded glutinous rice dough.

Use your spiritual power to create a semicircle, and then lay the dough along the edge of the semicircle inside.

Then Ye Feng began to prepare the topping for this crispy rice dish.

In typical rice crust dishes, the topping and the rice crust are separate, but in this replica, the topping is inside the rice crust.

This requires another technique – freezing.

Just like with soup dumplings, if you want the topping to stay obediently inside the rice crust ball, you have to turn the topping into meat jelly first.

The first thing to do, of course, is to stir-fry the toppings.

The dish features colorful ringed squid meat sliced ​​into flower shapes, headless, shelled, and deveined crayfish meat from the far north, a triangular combination of scallions, ginger, and garlic, and fresh bamboo shoots, oyster mushrooms, wood ear mushrooms, green peas, carrots, and snow peas.

These are the ingredients used to make the topping.

There's nothing particularly special about stir-frying, but if you want to make meat jelly, you need to use broth.

For a qualified chef, there is never a shortage of stock.

The broth is made primarily from chicken wings, and when it comes to frozen meat jelly, it's truly unmatched by anything else.

As the chicken wing broth was poured in, a fragrant and mouthwatering aroma began to waft up.

Then, sprinkle in some cornstarch slurry to thicken the sauce, and then directly lift the pot and pour the topping into a newly made spiritual energy semi-circular bowl, which is slightly smaller than the semi-circular bowl used to hold rice.

After enveloping his spiritual energy with the Ice Condensation Technique and setting it aside, Ye Feng began preparing the rice crust balls.

I just laid it in the spiritual energy bowl; I haven't added anything to it yet.

Because the topping will be put directly into the rice crust balls and fried later, the meat jelly topping will thaw and turn back into liquid as the temperature rises.

At this point, the liquid will seep through the rice into the oil pan, and then the kitchen will become quite lively.

Don't ask Ye Feng how he knew; he just guessed.

Coat the tender beef tenderloin with oil and lay it flat on the inside of the rice crust balls. This provides an extra layer of protection during frying and also allows the rice crust and toppings to absorb some of the unique flavor of beef.

After attaching the beef slices to all five rice crust balls, the meat jelly topping will be almost set.

After removing the freezing spell, the topping had indeed turned into meat jelly.

When it was poured out, it shook even more violently.

Ye Feng carefully placed the meat jelly into the rice crust that was lined with beef.

Using his spiritual power, he paired the ten rice crust pieces together.

Under his masterful manipulation, the spiritual energy was perfectly smooth, and the two rice crusts stuck together were perfectly sealed and very smooth.

And this step was exactly the most troublesome one he had ever done before.

The cookware at home is not suitable. Even if it is, the rice crust needs to be patched with rice at the joint before it can be formed, which looks very unsightly.

After making five round rice crust balls, it's time for the final step.

Turn five glutinous rice balls into real rice crust balls.

Five extremely deep oil cauldrons were already on fire.

Frying food in oil at 60% heat is just right.

With a "sizzle," five rice crust balls were dropped into the oil pan.

Immediately afterwards, the crackling sounds of frying began to fill the air.

As the frying time increased, the originally snow-white rice crust balls gradually began to turn light golden.

Ye Feng used a spoon to scoop out oil and kept pouring it over the rice crust balls.

A little while later, the rice crust ball was even made to spin 180 degrees.

Seeing that it had completely set, Ye Feng scooped out all five rice crust balls.

Once the oil reaches 90% of its maximum temperature, put the rice crust balls back into the oil.

Hot oil at 90% heat will make the crust of the rice crust balls more golden and crispier.

About half a minute later, Ye Feng scooped out the five rice crust balls.

After scooping them out, he quickly packed them into jade slips. He didn't want these five balls to display their splendor in the kitchen, thus depriving diners of a crucial visual impact.

Looking up at the sky, Ye Feng couldn't help but smile.

After continuous experimentation, he finally figured out the pattern of the blessings bestowed by heaven and earth.

No matter how rare the ingredients are, if you don't give it your all when cooking these dishes, the blessings from heaven and earth will not come.

In this way, although one's culinary skills cannot be fully utilized or even exceeded, the guests will not have to eat tasteless food.

Let the disciples of my Shushan Sword Sect bear these pains!

Ye Feng knocked on the door of the private room empty-handed.

As he pushed open the door, he instinctively sensed that the atmosphere inside the room was somewhat eerie.

Qingcheng and the others stared at the girl in red armor, who wore an expression of utter despair.

What's going on?

Ye Feng was completely baffled.

But the chef shouldn't get involved in the diners' affairs; this is a rule he's followed since he's in the business, and he naturally won't forget it.

The matter with Fairy Yunxiao was still under control, but these people are all from heaven, so it's best not to get involved.

Just as they were about to take the rice crust balls out of the jade slip, the girl in red armor suddenly became energetic.

She stretched out her fair, white arms to support herself on the table, then leaned back against it, seemingly weak and languid.

She then gently bit her rosy lower lip, and stared intently at Ye Feng with her naturally captivating eyes.

Ye Feng felt uncomfortable under her gaze and was about to speak when the girl in red armor spoke first:

"Hey handsome, do I look like a fish dying of thirst?"

"Pfft... Hahahahaha"

After Su Jin finished speaking, she was so embarrassed that she wanted to find a hole to crawl into.

Qingcheng and the others couldn't help but burst into loud and joyful laughter.

Even Mo Qingwu was amused by Su Jin's appearance and couldn't stop laughing.

Ye Feng was speechless, feeling like a million grass mud horses were galloping through his mind, and he had a "mmp" in his heart that he didn't know whether he should say.