Neither Ye Feng, the Boundless Immortal Emperor, nor the other diners paid much attention to this minor incident; there were far too many fighting and killings in the cultivation world.
Everyone had already witnessed Ye Zhizun's strength, so it was not surprising to see him kill six top experts in one move.
However, I found it quite novel to watch such a big firework before dinner. I just wonder if that person's parents will come to avenge him, so I can watch the fireworks a few more times.
Having resolved the issue, Ye Feng returned to the kitchen, as he would be in charge of preparing dinner that night.
The first dessert Ye Feng prepared was still a Chinese pastry, called Hibiscus Flower Pastry.
Hibiscus flowers are also known as white hibiscus, palm tree flowers, and flowers that bloom in the morning and fade at night. In the Book of Songs, Zheng Feng, there is a description of a girl traveling with you, whose face is as beautiful as a hibiscus flower, and a girl traveling with you, whose face is as beautiful as a hibiscus flower. Both "hibiscus flower" and "hibiscus flower" refer to hibiscus flowers, meaning that there is a girl traveling with you, and the girl is as beautiful as a hibiscus flower.
However, because hibiscus flowers bloom in the morning and wither in the evening, the ancients often used hibiscus flowers to describe people with fickle minds.
But this doesn't stop Ye Feng from using it as a template for desserts.
There's nothing particularly fresh about the ingredients; Chinese pastries generally use a water-oil dough, which is flour with lard.
After kneading the dough and added ingredients into a smooth, large ball, Ye Feng divided the ball in two.
Take out one of the balls, add powder made from hibiscus petals, knead it into a pink dough, and let it rest for a while. Ye Feng then uses this resting time to make dry oil pastry.
Dry oil pastry is similar to dry oil dough, except that the proportions used are slightly different. Dry oil dough mainly emphasizes crispness, while dry oil pastry emphasizes a soft texture within its crispness.
After kneading the dry oil pastry, Ye Feng used his spiritual power to wrap it up, and then gently stroked it with his hand, shaping the dry oil pastry into a square dough sheet.
After Ye Feng's masterful manipulation, he transformed the two pieces of leather into the shape of hibiscus flowers.
After being deep-fried in oil, the first dessert is ready.
[Perfect Hibiscus Flower Pastry, rated 5 stars. Made primarily with Ascended Spirit Wheat Flour, supplemented with lard rendered from Ascended Spirit Third Generation Flame Pork Fat, resulting in a beautiful appearance and a crispy, delicious texture.]
[Efficacy: Increases physical defense by 15% after consumption; can treat coughs caused by lung heat]
In terms of efficacy, it was rather ordinary. Ye Feng guessed it was related to the ingredients used. However, he didn't have any expectations for the efficacy of this pre-meal dessert anyway; it was purely meant to whet the appetite of the guests.
Ning Shuang couldn't help but exclaim, "Wow, the hibiscus flower that Junior Uncle made is much prettier than the ones in the courtyard."
Ye Feng chuckled and said, "Art originates from life but transcends it. If the things I make don't taste or look as good as those naturally grown, then what's the point of having me as a chef?"
Ning Shuang felt that her junior uncle's words were incredibly domineering. You should know that what cultivators pursue most is to follow the natural way and the formless Dao. They have always regarded things that are naturally grown and nurtured by nature as the most high-end and good products. But in her junior uncle's eyes, it was that there was no need to make anything that did not surpass what was naturally grown and nurtured by nature!
Ye Feng didn't put much thought into the desserts today. The second dish was a simple mugwort glutinous rice ball, and the third dish was a simple plum blossom pastry.
However, even though he didn't put in much effort, his culinary skills were undeniable, and the diners naturally enjoyed their meal immensely. Meanwhile, Ye Feng had already begun preparing the first main dish.
Women have their aunt, and men also have their uncle. Although there are no obvious physical changes, their moods can change uncontrollably. Ye Feng felt that he might be on his period today.
So today's dishes are all about being easy, clean, and appetizing. Appetizing is mainly for myself; when my appetite is good, my mood will be better too. So the first dish Ye Feng decided on is Cantonese-style sour plum duck.
Ye Feng chose the duck leg meat. The two large duck legs connected to the thigh are actually very meaty. People with small appetites can be full just from these two duck legs. After all, Ye Feng uses the water ducks he raises himself, not the white-feathered ducks on Earth that can be slaughtered in a month or so. The ducks on the street weigh at most 500 grams, and before they molt, they weigh more than a pound at most. But the ducks Ye Feng raises weigh at least six or seven pounds.
The plucked duck legs were placed in a basin, and dark soy sauce was poured on them like it was free. The kitchen helpers immediately began to give the white, sexy duck legs a dark soy sauce spa treatment. With the disciples' even caresses, the white duck legs turned into a glossy bronze color, while Ye Feng started preparing the sauce.
The sauce consists entirely of light soy sauce, dark soy sauce, oyster sauce, cooking wine, white vinegar, salt, rock sugar, and most importantly, plum sauce.
Heat oil in a wok, sauté shallots and garlic until fragrant, then lightly sear the duck legs. Pour in the sauce, add a bowl of boiling water, and simmer over low heat for 35 minutes. Reduce the sauce over high heat for 10 minutes, then remove from heat and serve.
This dish may seem simple, using only duck meat, but the duck legs, soaked in plenty of sauce, are incredibly delicious. The sourness of the plums not only adds more flavor to the duck legs but also perfectly masks any gamey smell of the duck, leaving only a light, refreshing plum aroma.
Ye Feng formed a sword shape with his fingers and with a few swift movements, cut all the duck legs into small pieces. Because his sword energy was extremely sharp, the cuts were very smooth, without a single bone fragment.
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