Ye Feng was preparing the third dish in the kitchen.

He had no idea what Mo Qingwu thought of him.

Even if he knew, he would only smile slightly.

Based on his own perception, he was no longer just approaching the Dao Realm, but had already completely broken through to the Dao Realm.

The reason Mo Qingwu said that was because what she ate was actually prepared by Ye Feng himself.

Ye Feng only made a slight move, yet he was already the closest to the Dao Realm.

For his third dish, he was going to make orange and lychee shrimp balls, and he even prepared extra shrimp when making the crispy rice topping.

The ingredients used in this dish are very simple, and they are all mentioned in the dish's name.

Lychees were an unexpected delight.

There were originally no lychee trees in this world.

Not far from that pear tree, there used to be a tree that never blossomed or bore fruit.

After Ye Feng preached twice, this year it has unexpectedly blossomed and borne fruit.

After Ye Feng looked at it, he discovered that it was actually the protagonist of the poem "A rider in the dust brings a smile to the imperial concubine's face, but no one knows that it is lychees that have arrived," namely, the Imperial Concubine's Smile Lychee.

The Fei Zi Xiao lychee is mainly distributed in Guangdong, Guangxi, Sichuan, and Hainan provinces. Ye Feng has several trees planted at home, so he naturally wouldn't mistake them.

This type of lychee has large fruit and small seeds, with fragrant, sweet and sour flesh. It is a fruit that Ye Feng has been eating since childhood and loves to eat.

This led him to think of this dish.

Devein the shrimp to make them easier to absorb the flavors.

With a flick of the finger, the backs of all the shrimp split open to the same depth.

Next, take out the three-piece set of salt, cooking wine, scallions, ginger, and garlic to marinate.

While the shrimp are marinating, prepare the batter for frying.

The batter is usually prepared in advance because it takes a lot of time to make a suitable batter.

Ye Feng's pursuit of perfection, his ability to adapt and use techniques on the spot, reflects his extreme confidence in his skills.

Ye Feng mainly used cornstarch for this batter, and also added some flour and baking soda. After a simple stir, he poured in a spoonful of oil.

There are two main points to making this batter: the amount of water must be just right. Too much water will make it too thin and prevent it from sticking, while too little water will make it too dry and thick.

The second point is to add oil; this will make the batter incredibly smooth.

He stretched out his merciless iron hand and began stirring the batter.

Feel the changes in the batter with your hands.

After inserting the batter into the bottom of the bowl and lifting your palm, the batter will slip through your fingers like melted chocolate.

As it slides down, you can see that the batter is exceptionally smooth yet continuous.

After mixing the paste, Ye Feng applied a cleansing spell to his hands.

Then your palms will be as smooth and clean as new again.

Take out the shrimp, and gently squeeze it with both palms together.

The already limited water content inside the shrimp's body then leaks out.

Removing moisture makes it difficult for the batter to come off, and also prevents moisture from seeping into the oil during frying, which would force the oil to cool down and affect the frying results.

When the oil in the pan reached about 50% of its maximum temperature, Ye Feng placed the shrimp coated in batter into the pan one by one.

Oil heated to about 50% of its maximum temperature won't produce a loud frying sound; instead, fine bubbles will appear, indicating that the shrimp meat is gradually cooking.

When the shrimp meat just started to turn slightly yellow, Ye Feng used a strainer to scoop all the shrimp meat out.

To achieve a crisp texture, double-frying is an absolutely essential step.

After taking them out, when the oil temperature reached 60% heat, Ye Feng poured the shrimp meat back into the oil.

Deep-fried food at 60% heat will make a sizzling sound, and then many large bubbles will burst out of the oil.

As the moisture gradually evaporates, the large bubbles will turn into small bubbles.

After turning into small bubbles, Ye Feng scooped out the shrimp balls that had turned golden yellow again.

Wait until the oil in the pan reaches 60% of its maximum temperature, then fry the ingredients again for a second time.

This time, Ye Feng scooped out the shrimp balls after frying them for only 15 seconds.

At this stage, even just sprinkling some salt or dipping it in ketchup makes these fried shrimp balls a top-notch delicacy.

It bounced on the strainer, and a crisp "swish" sound rang out.

This is irrefutable proof of its crispy surface.

Heat the pan again and add the oil from frying the shrimp.

Ye Feng then put a small handful of rock sugar into the pot.

This time, instead of caramelizing the sugar, Ye Feng poured the orange juice into the pot after the rock sugar had completely melted.

Because it was supposed to be sweet and sour, he added some white vinegar to the pot to enhance the flavor.

As the simmering process continued, the orange juice syrup in China grew increasingly bright and clear, its golden color quite tempting.

The distinctive tangy aroma of oranges had already filled the entire kitchen.

As time went on, the water in the pot evaporated, and the remaining sugar became increasingly viscous.

Ye Feng picked up the lychee flesh, which had already been thinned and pitted, and poured it directly into the pot.

After stir-frying for a few seconds, I picked up the shrimp meat from the side and poured it into the pot as well.

Stir-fry for a few seconds, drizzle in some oil to enhance the appearance, stir-fry a few more times, and the already limited orange syrup will completely coat the shrimp balls.

When it was done cooking, not a single drop of broth was left.

After arranging the food simply, Ye Feng stored it in his jade slip space.

After knocking on the door of the private room again, Ye Feng was a little apprehensive, afraid that those few troublemakers would cause some trouble again.

The culprit is undoubtedly Qingcheng. This game is just like the Truth or Dare game played at a class reunion dinner table!

Then you'll have to kiss the first person of the opposite sex you see, or pick them up in your arms...

Should I give in immediately or resist to the death?

I've kept myself pure for so many years, how could I let a stranger ruin it?

We shouldn't comply. They're guests from afar, and this also concerns our master's life in the Immortal Realm.

How should I choose?

So Qingcheng, you better behave yourself and don't cause any trouble!

Having no better solutions, Ye Feng could only secretly pray that Qingcheng would become a decent human being.

Ye Feng was a little stunned when he saw the plate after pushing open the door.

He timed it this time so that he ate about half of the crispy rice ball.

After all, this is a staple food, so it takes a bit longer to eat.

But after entering, I realized that my assumptions seemed to be a bit wrong.

There wasn't a trace of the crispy rice balls left on the table. Even the plates were so clean they could be used as mirrors.

After only a slight pause, Ye Feng calmly placed the orange and lychee shrimp balls on the table.

It's just that I ate a little too fast, nothing to be too surprised about.

He's a celestial being, so it's normal for him to eat quickly.

After putting down his plate, Ye Feng said, "Please enjoy your meal, esteemed guest," and then turned and left.

Their steps were steady and synchronized.

He just kept muttering to himself, "Don't say anything, don't say anything!"

Perhaps heaven heard his prayers, or perhaps Qingcheng had a change of heart; until he reached the door, no sound came out.

Just as he was about to take a step, a gentle, soothing voice rang out.

"etc."

Blanch!

What you fear most is what will happen!

Ye Feng rolled his eyes and could only turn away with a professional smile.