Ye Feng had noticed this problem a long time ago.
Sword cultivators believe in unwavering resolve and relentless progress, which works in combat but presents some challenges in daily life.
Having your nerves constantly on edge, always ready to fight, can significantly impact your ability to comprehend the Tao. A balance between tension and relaxation is essential.
After hearing Ye Feng's words, everyone suddenly realized what was going on.
Yun Zhongzi sighed, "Junior Brother's current level of cultivation, everything he does seems casual, yet it all conceals such profound and unfathomable thoughts. It's truly admirable. He is truly deserving of the position of sect leader..."
"Stop, halt, don't continue!"
Ye Feng felt increasingly uneasy as he listened, and quickly interrupted Yun Zhongzi.
Good heavens, if you keep talking, you might just hand me the imperial robes.
"Let's continue talking about slicing meat."
"What everyone has to do today is to eat the meat that they cut themselves."
"You are not allowed to ask others for help or eat other people's food. You will have to grill the cut food yourself. I have prepared the ingredients in front of you, including dipping sauce and seasoning for you to sprinkle while grilling. You can choose your own."
After saying that, he started preparing his own portion on his own.
The disciples didn't leave either; they all watched him learn how to do it.
There aren't so many rules for grilling meat.
His jade slip contained all kinds of vegetable ingredients.
Take out some lettuce, perilla leaves, and scallions, and you're all set.
Place the baking tray on the table, and a small flame appears at your fingertips.
With a flick of the finger, the small flame landed under the baking pan.
The pale blue flames gently adhered to the baking pan, providing even and stable heat.
First, I brushed a thin layer of oil on it, and then I put the sliced pork belly on top.
Pork belly contains a lot of fat, so grilling this first will allow more fat to accumulate on the grill for frying other meats.
The pork belly was sliced very thinly.
In just a short while, the snow-white and reddish pork belly turned into translucent slices with a hint of brown.
The sizzling sound of oil popping is enough to make your mouth water.
Pick up a perilla leaf, take two slices of slightly charred pork belly, dip them in the signature sauce, and place them on the perilla leaf.
After gathering the four sides of Su Ziye into a small bundle that could be eaten in one bite, Ye Feng stuffed it directly into his mouth.
Perilla leaves are indeed a very good ingredient.
It can not only treat colds, headaches, coughs, etc., but also detoxify fish and crab poisoning.
Most importantly, its minty flavor can completely eliminate the greasiness of the meat.
No matter what kind of barbecue restaurant it is, as long as you bring some perilla leaves with you, your fighting power will definitely be off the charts.
The moment it enters your mouth, a refreshing and cool sensation washes over you.
With gentle chewing, the slightly charred pork belly bursts with aroma in the mouth.
This type of pork belly has been grilled and has very little fat left. It tastes rich but not greasy, with plenty of juice and a full-bodied flavor. It is tender and smooth with a lingering aftertaste.
Paired with a slightly spicy and sweet dipping sauce, it brings out the full flavor of this raw and unrefined dish.
Everyone watching couldn't help but swallow hard.
Then Ye Feng picked up a piece of pork shoulder that had been cut against the grain, also known as pork shoulder.
Pork shoulder meat gets its name from the fact that its texture, which is interspersed with white tendons and a little fat, resembles a plum blossom pattern.
It is recognized as the best-tasting cut of meat from a pig, and only about 5 to 6 pounds can be obtained from each pig.
If you don't want to spend that much money on steak, you can choose to buy a piece of pork shoulder.
Pork shoulder is tender and flavorful, with abundant marbling. It is also quite tender and fragrant, and it doesn't get tough even after long cooking, with a taste that is very close to that of steak.
Plum blossom pork with maple leaves is cut into thicker slices.
This way, after baking, the outside will be crispy and the inside tender. If you slice it too thinly, there will be no distinction between the inside and the outside.
The pork belly is roasted using the fat from roasted pork belly.
It's more accurate to describe it as pan-frying rather than baking.
There's a way to cook plum blossom leaves and maple leaves.
Today's method is relatively simple and straightforward.
Normally, this meat needs to be marinated, but I didn't prepare it this time.
Moreover, these pigs are raised on blue silver grass, so their pork has a grassy aroma and no fishy smell at all.
Even eating pork as sashimi... never mind, Ye Feng doesn't have that kind of heavy palate.
Anyway, even if it's not marinated, it's still a crucial ingredient.
As for the incredibly delicious marinade recipe of '1 snow pear, 30g ginger, 1 section of scallion, half an onion, 120g water, 140g light soy sauce, 2 tablespoons sesame oil, 1 head of garlic, half a tablespoon of yellow mustard, half a tablespoon of black pepper, 75g brown sugar, and 1 can of Coca-Cola', Ye Feng has no intention of revealing or using it.
After all, he really couldn't buy Coca-Cola here, nor could he buy Pepsi.
"Sizzle sizzle..."
The baking pan was constantly sizzling with oil, and the rich aroma lingered for a long time.
After frying one side for two minutes, Ye Feng flipped the meat over.
Both sides were almost done, so I curled my fingers and tore the meat into pieces.
After cutting it into small pieces, Ye Feng sprinkled the prepared seasonings on top.
Ye Feng quickly flipped the meat a few times with the tongs and scooped it out.
The golden-brown pieces of meat are coated with cumin seeds, white sesame seeds, and chili flakes, making them look incredibly tempting.
Pick up a thin pancake, take a piece of lettuce, dip it in some sauce and spread it on the pancake, then add two scallions, and then add more than ten pieces of meat. Roll up the pancake and take a bite.
The chewy tortillas exude the fresh aroma of wheat, while the fresh lettuce cleanses the palate and cuts through the richness.
The vibrant green scallions have a slightly spicy flavor.
The pan-fried pork shoulder, juicy and bursting with flavor, explodes in your mouth!
The rich grease flowed down Ye Feng's lips, and he rolled it back into his mouth with his tongue.
"Gurgle..."
All the disciples couldn't help but swallow again.
How the hell can this be withstood?
Is this a scene that any human could endure?
Some disciples who couldn't sit still started to take action, picking up the pieces of meat in front of them and concentrating on slicing them.
After Ye Feng's reminder, they focused all their attention on controlling the cutting process.
Then, the cut pieces of meat... remained unchanged.
Qi Ye picked up his own 'S'-shaped piece of flesh and shook his head helplessly.
"Although he has already been reminded by his junior uncle, he really has a hard time controlling this kind of instinct."
Juexing held his "C"-shaped flesh and nodded in deep agreement.
Liu Yun proudly held up a perfectly sliced piece of meat, showed it to the two of them, and said, "Oh my, this isn't that difficult, is it? Surely no one can't cut it? Really? Really?"
After all, he had worked in the kitchen for a while and had indeed made considerable progress through what he had seen and heard.
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