The next day.
An eerie aura began to circulate among a few people.
Everyone looked at each other, trying to decipher each other's meaning.
It also implies letting others take the lead and set an example.
The second batch of disciples didn't have Liu Yun's thick skin, nor Ning Yue's strength. If they dared to be the first to stick their necks out, they would inevitably be targeted later, and a beating might not even be enough.
Liu Yun was extremely anxious watching them dawdle for so long without coming up with a plan.
He transmitted his voice directly, saying, "Don't say anything more. If you keep talking like this, you'll probably give yourself away. Here's what we'll do: if anyone asks you about that treasure today, don't say a word. Just close your eyes and imagine that you're eating your favorite food made by your junior uncle."
"Huh? This works too?"
Liu Yun rolled her eyes and said, "What else can we do? Silence speaks louder than words. Go for it!"
So, today's art style suddenly became strange.
As long as a disciple asks those disciples who have just eaten the treasure.
"Senior brother, how does that treasure taste?"
The disciple being asked the question would close his eyes, followed by a blissful expression.
Some people were so hungry that their mouths were almost watering.
Although the one who answered didn't say anything, the disciple who asked the question felt that he understood everything.
That face radiating happiness, those moist eyes, that mouth that's about to launch into a torrent of words at any moment...
I understand now. I understand everything.
Work hard and do your best, and you'll get the secret treat tonight!
...
...
Ye Feng dared to swear to God that he absolutely, absolutely, absolutely did not do it on purpose.
Who knows why, right after finishing the Heavenly Eye Green Silkworm Pupae, they immediately sent over the South China Sea Guanyin Bamboo.
If you're going to give the giant panda Gigi the Guanyin bamboo from the South China Sea, then why do you want him to discover those plump, round bamboo worms crawling around inside the bamboo?
Bamboo worms are really a wonderful thing.
It is a high-protein, low-fat, organic, and green food with a sweet and fragrant taste.
Because bamboo worms absorb the juice from countless bamboo shoots throughout their lives, and bamboo shoots are rich in protein, amino acids, fats, carbohydrates, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, vitamin C, and so on, eating one bamboo worm is equivalent to eating the essence of many bamboo shoots.
Moreover, this pillar is made of Guanyin bamboo from the South China Sea, a genuine natural treasure.
This little thing also has high medicinal value.
The bead-like liquid contains a variety of amino acids and vitamins, as well as some endoplasmic reticulum and flavonoids, natural polysaccharides and chlorophyll.
After being absorbed by the human body, these substances can be directly absorbed into the nervous system, thereby improving the activity of the nervous system and preventing neurasthenia. They can also dilate blood vessels, promote blood circulation, and greatly help improve human health, brain memory, and regulate sleep.
Based on my understanding of the ingredients available, what increases memory on Earth will increase comprehension in this world.
This is a treasure trove of valuable ingredients from head to toe!
But after eating cicadas, turtles, and fried silkworm pupae—all blessings from heaven and earth—the next thing to do is eat bamboo worms. Even Ye Feng felt a moment of reluctance.
Well, it only lasted for a moment.
However, before that, Ye Feng still wanted to give his disciples a change of pace.
After consuming so much protein, it's time to eat some green vegetables to cleanse your digestive system.
Today I'm going to make spinach with nuts.
The Spirit Ascension Spinach is truly a product of extreme values.
Spinach, traditionally classified as an annual or biennial herbaceous leafy vegetable belonging to the genus Spinacia in the family Amaranthaceae.
The Spirit Spinach is amazing; it grew directly into a giant tree.
The tree, which is over 30 meters tall, sprouts fresh buds every day, and after two days they look like regular spinach.
After washing the spinach he picked from the tree, Ye Feng began preparing to blanch it.
First, I put some oil and salt into the pot, and then added the spinach after the water boiled.
Blanching vegetables with salt and oil is a great trick. It not only helps to bring out the pigments in the vegetables perfectly and makes them crisp and tender, but the salt also helps to effectively retain the nutrients in the vegetables and prevent nutrient loss.
Blanching time doesn't need to be too long, one minute is enough.
After blanching, Ye Feng quickly put the spinach into a basin of cold water and rinsed it with cold water.
This step may seem like it's just to cool things down and make things easier, but there's actually a lot to it.
First, blanching vegetables is usually done after the water boils. This way, after the vegetables are taken out of the hot water, they can easily come into contact with oxygen in the air, and the nutrients they contain will evaporate with the heat.
Blanching vegetables already causes them to lose some nutrients, so rinsing them in cold water can prevent the heat from evaporating and reduce further nutrient loss.
Secondly, to prevent leafy greens from turning black, blanching them at high temperatures damages their cell structure, causing chlorophyll to leak out. This chlorophyll then reacts with oxygen in a thermal oxidation process, causing leafy greens, in particular, to quickly turn black. Rinsing them in cold water reduces their contact with air, thus preventing them from turning black.
Finally, it can also prevent excessive moisture loss: This is easy to understand. When vegetables are cooked in a hot pan, the moisture evaporates very easily with the heat. Rinsing them in cold water to cool them down can prevent moisture loss.
We live in a scientific society now, so we should also pay attention to science when cooking, right?
After rinsing with cold water, Ye Feng stretched out his merciless iron hand to drain the spinach.
It wasn't very strong; I just squeezed it a little.
Since it was enough for tens of thousands of people, Ye Feng simply covered the entire cutting board, which was several hundred meters long, with spinach.
Extending his sword finger, Ye Feng swiftly sliced the spinach into sections before starting to heat oil in the pot.
Spinach with nuts? How can it be complete without peanuts?
When frying peanuts, you must use low heat and cold oil.
This way, the peanuts will thank you from the inside out, becoming crispy and delicious.
The result of putting food into hot oil is basically that the outside turns to charcoal while the inside remains uncooked.
Thick smoke billowed from the kitchen, like an ancient demon being unleashed.
After frying the peanuts, Ye Feng started seasoning them.
For dishes used to cleanse the palate, not many seasonings are needed.
Soy sauce, vinegar, a pinch of salt, a pinch of sugar, a pinch of MSG, a pinch of sesame oil, minced garlic, chili, and white sesame seeds, then pour hot oil over them—yum, so fragrant!
Ye Feng has never had the habit of using chicken essence.
On Earth, there's no need for that; in this cultivation world, people are even less inclined to prepare it themselves.
MSG, a product of pure grain fermentation, is being marketed as unhealthy by chicken bouillon sellers.
Looking at the ingredients of chicken bouillon, MSG is the most prominent and dominant ingredient!
Adding a bunch of additives actually makes it a healthier seasoning than MSG, which is quite interesting.
After stirring, a plate of vibrant green spinach with nuts is ready.
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