What is this?

Jiang Lu felt that his understanding was being overturned.

This world is where I've lived for over 10,000 years, so why don't I recognize any of the food served here?

With one bite, you first experience a crispy texture with a touch of chewiness, followed by a refreshingly cool and incredibly smooth sensation.

The pure sweetness bursts in your mouth, and surprisingly, it doesn't feel cloying at all. I used to hate eating sweets!

Crispy cream puffs are something you can't store.

The best time to eat it is when the diplomat sauce is poured into the crispy cream puff pastry.

If left out for too long, even if it doesn't spoil, the crispy crust will absorb moisture from the sauce and become less crispy.

So, as soon as Ye Feng finished making them, he sent his kitchen helpers to deliver the cream puffs to each table.

This newly arrived delicacy once again won over these immortals from the lower realms.

At the same time, it refreshed these people's understanding of food once again.

After finishing the cream puffs, Jiang Lu couldn't help but exclaim, "With these three delicious dishes as a foundation, this trip to the mortal realm was absolutely worthwhile. I, your master, appreciate your filial piety, my strange grand-disciple."

Huanfeng was very pleased to hear this, but he couldn't help but say, "Master, you'd better save some room in your stomach. This is just dessert before the meal. There will be main courses and staple foods later."

Jiang Lu smiled confidently and said, "Although your grandmaster hasn't eaten for a very long time, this body is, after all, a celestial body. It's no exaggeration to say it's a bottomless pit, so why would I need to save my stomach?"

Huanfeng was at a loss for words.

I am also a cultivator, and a high-level one at that, but here I can eat my fill, even to the point of being stuffed.

But since he wasn't an immortal, he really didn't know if immortals could eat their fill.

It seems that the things in the mortal realm can't possibly fill the bellies of immortals, right?

Thinking of this, he said nothing more.

Meanwhile, Ye Feng had already begun preparing today's main meal.

For his first dish, he planned to give these arrogant immortals a real beating.

That's Hunan cuisine—stir-fried pork.

Both Hunan cuisine and Sichuan cuisine are renowned throughout the country for their spiciness.

However, the spiciness of Sichuan cuisine is the spiciness of processed ingredients, such as pickled peppers and Pixian chili bean paste. There are actually not many dishes that use chili peppers directly in the cooking process.

Hunan cuisine is different.

That was truly a case of using excessive amounts of chili peppers.

If Sichuan cuisine is a subtle kind of spiciness, fragrant, spicy, and numbing, then Hunan cuisine is direct, intense, and exhilaratingly spicy.

Sixteen thin, green chili peppers were lying on Ye Feng's cutting board.

While he was sharpening the knife, Ning Shuang asked like a curious child, "Junior Uncle, is this all the chili peppers you're putting in today's dish?"

Ye Feng said without looking up, "This is half."

"Oh, it's a bit less, but it's acceptable."

I knew that Junior Uncle was still the same Junior Uncle... cough cough.

How could we possibly let those people off so easily!

Ye Feng then looked up in surprise.

Looking at Ning Shuang, he said, "This is half of one person's portion."

I'll blanch it!

His words startled all the kitchen helpers.

Goodness, we almost thought our junior uncle had changed his ways, but it turns out we were just being conservative!

"Junior Uncle is truly my idol for life. When he does act, it's always a grand gesture. I admire him greatly."

"I just don't know if those customers can handle such a high level of spiciness?"

Ye Feng smiled confidently and said, "Don't worry, to take into account their tolerance, I specially served them the main dish—golden fried rice with eggs—as well."

hiss……

Shrimp and pig's heart are also required!

Start with an extremely spicy dish, then enjoy a bite of golden fried rice that's fragrant to the bone. This way, you can eat the chili without feeling overwhelmed.

But whether certain areas can withstand it by tomorrow remains to be seen.

After all, in the entire Shushan Sword Sect, only Junior Uncle Wu Qiuyu could withstand Junior Uncle's devilish treatment.

Under the admiring gazes of the kitchen helpers, Ye Feng began his performance.

The cleaver began to swing rhythmically, and the long chili peppers on the cutting board were turned into chili pepper segments.

Next, he took out the other half of the devilish chili pepper and cut it into sections as well.

As he took out the millet pepper, Ning Shuang and the others quickly took out jade slips and put on gas masks.

These devilish little chilies are no ordinary things; the mere aroma they emit when raw can send a spiciness straight to the soul.

After chopping the chili peppers, Ye Feng picked up the garlic sprouts and started chopping them.

Garlic sprouts are a very interesting thing; if you're not strictly prohibited from entering or leaving the kitchen, you might not be able to buy them at all.

Garlic scapes and garlic sprouts—if you go out to buy something, you'll most likely end up buying these two.

After chopping the garlic sprouts, start chopping the meat.

As the sole main character, the meat naturally cannot be neglected.

A piece of finely patterned pork belly and a piece of tender, high-quality pork tenderloin.

It can bring out the aroma of oil while also catering to those who prefer lean meat.

Ye Feng sliced ​​the pork belly very thinly, which is what is called very thin slices.

This way of cutting makes it easier for the oil to render out and release its aroma.

The pork tenderloin was also sliced ​​thinly against the grain.

After cutting it, Ye Feng put the pork tenderloin into a bowl.

Then marinate with salt, pepper, light soy sauce, and egg white.

While stirring, Ye Feng poured some more dry starch into the bowl.

This is also a key factor in making the meat tender and not dry.

Add some cooking oil, mix well, and then you can start stir-frying.

Do not heat oil after cooking.

Add chili peppers directly to the dry pot.

After a visible plume of black smoke rose, an intensely spicy aroma that made one's eyes water uncontrollably began to fill the kitchen.

Even wearing the bamboo charcoal poison masks specially made by Ye Feng, Ning Shuang and the others subconsciously sealed off their sense of smell.

After the chili peppers were added to the pan, Ye Feng began to quickly stir-fry them.

After about two minutes, when the chili peppers developed tiger-skin patterns, Ye Feng poured them into a bowl next to him.

With two cleansing spells, the already clean iron pot was instantly restored to its original condition.

Since the next step is to stir-fry the meat, the pan must be clean, otherwise it will easily cause the meat to stick.

After heating the pan, Ye Feng used an iron spoon to scoop out a large spoonful of oil to coat the pan, and then poured the oil back into the pan.

Then I poured the chopped pork belly into the pot.

The pork belly began to change color rapidly in the oil, and the pan, which originally didn't have much oil, quickly became much oilier because of the pork belly.

After stir-frying for a minute, Ye Feng poured the pork tenderloin into the pot.

Start seasoning when the pork tenderloin is about 80% cooked.

Stir-fried pork is a simple dish, so the process and ingredients are naturally not too complicated.

It simply means adding some minced scallions and ginger, oyster sauce, light soy sauce, and other common seasonings.

After stir-frying evenly, Ye Feng poured all the chili peppers into the pot.

The red and green peppers complement each other beautifully in the pot, while the brown meat also makes a striking appearance.

After stir-frying for a while, add the garlic sprouts and continue stir-frying. Then it's ready to serve.

Ye Feng waved his hand over the dish, smelled the aroma, and nodded in satisfaction.

I can eat eight bowls of rice with just this one dish.

And these eight bowls are not his limit, but the limit for a proctologist.