43
An hour later, Du Heng removed the water from the tofu mold and opened the lid. Under the expectant gaze of Jing Nan and the others, he turned the mold upside down and got two pieces of white jade-like... old tofu.
How to eat old tofu? There are many ways. Tofu is versatile. It can be cooked with meat. After cooking, the square tofu cubes absorb the broth and taste better than meat. It can be boiled into a pot of soup and a few small green vegetables are added. The green and white bowl looks refreshing and is delicious. It can be boiled with red peppers to make a bowl of hot and spicy mapo tofu. After eating it, your whole body will be hot and energetic.
Du Heng thought for a while, then took out a piece of tofu and another piece. He took a wooden basin, put water in it and put the tofu in it.
Xiaoxiao squatted on the stove and chirped twice. Du Heng explained: "I will make braised pork with tofu, and then make tofu soup. Let's eat some vegetarian food tonight, and I will make braised pork for you tomorrow, okay?" Xiaoxiao nodded repeatedly: "Chirp~"
After adding soybean oil to the hot pot, Du Heng sprinkled a little salt in the pot. He slid the tofu cut into large pieces along the edge of the pot to the bottom of the pot. A puff of white oil smoke suddenly came out of the pot, making a crackling sound. Soon the side close to the pot turned golden. Du Heng flipped it with a long chopstick, and the golden side faced upwards.
Xiaoxiao let out a trembling chirp of surprise, and Du Heng smiled: "This needs to be fried until all six sides are golden brown, so it won't fall apart easily when it's cooked with the meat."
Xiaoxiao stretched his neck to take a closer look at the tofu in the pot. Du Heng quickly carried him down and said, "How many times have I told you not to go up to the stove? If you fall into the pot, you will get burned even if you try to peel the tofu."
Feng Gui, who was sitting next to him drinking tea, said calmly, "No."
Du Heng was stunned: "What?"
Feng Gui said: "Speaking of which, Xiaoxiao and I are both fire-type demon cultivators. Let alone falling into a pot, even ordinary demon fire can't do much harm to us. Even if I fall into your frying pan, Xiaoxiao can swim out."
Du Heng's face turned dark: "Is that so? But I'm not just worried about Xiaoxiao." If Xiaoxiao falls in while taking a bath, how can we eat the food?
After the tofu is fried, it is placed on the plate and looks golden, neatly arranged in squares, which is pleasing to the eye.
Jing Nan walked over and poked the tofu cube: "Can it be like this?"
Du Heng smiled and said, "Yes, there are many ways to eat tofu. I can also make stinky tofu. If everyone likes it, I will make some next time."
Feng Gui said to Xiao Xiao, "Since you found Du Heng and came back, I won't pursue the matter of running away from home." Xiao Xiao rolled her eyes at Feng Gui and didn't take Feng Gui's threat seriously at all.
The braised pork Du Heng made today is a simple version, which does not require using straw ropes to tie the meat up while stewing.
Du Heng was busy on the stove. Feng Gui stood up and walked around the kitchen. "I don't know what's going on. I can smell a sweet smell today."
Jing Nan's eyes lit up: "I smelled it too."
The two of them walked towards Du Heng's wine barrel secretly: "It's the smell in here."
Du Heng then remembered the rice wine he had made a few days ago. It had been three or four days since he made it. The temperature in the kitchen was just right, and the wine should have separated out.
Du Heng hurriedly called out, "Just stay there and don't move. I'll do it. Let me do it!!"
In one pot, braised pork and tofu were bubbling, and in another pot, spiritual rice was stewing. Du Heng closed the pots with confidence, now he had time to look at his rice wine.
Du Heng took away the quilt on the wooden barrel, and a strong fermented sweet aroma came to his nose. Even Xuan Yu couldn't help but stand beside him. Du Heng opened the barrel nervously. The moment the wooden lid was opened, the sweet aroma bloomed in the kitchen like a firework.
Du Heng looked at the barrel and saw that milky white wine had appeared in the hole he had dug out. The spiritual rice that had sunk to the bottom had expanded a bit and was floating on the wine like a large donut.
Du Heng pressed it with a clean wooden spoon, and a lot of wine came out of the spiritual rice.
Du Heng was happy: "I thought it would take ten days or half a month before I could drink it, but I didn't expect it to be almost healed. Fortunately, you have a keen nose, otherwise I would have forgotten to uncover it and take a look."
Xuan Yu had already taken a large bowl and stood beside Du Heng. Du Heng smiled and filled a spoonful of wine into the bowl: "This is the original wine, it's sweet, even Xiao Xiao can drink it. Everyone try it."
Feng Gui and Jing Nan took a sip from the bowl. Jing Nan smacked his lips and said, "So sweet. This tastes good." Feng Gui said, "It's called wine, but it doesn't taste like wine. I believe it's fruit juice."
Du Heng smiled and looked at Xuan Yu who was tasting the food: "How is it? Is it delicious?" Xuan Yu put down the bowl: "It's delicious."
This made Xiaoxiao very anxious. Hearing that he could drink, Xiaoxiao kept jumping around everyone's legs. After the three adults drank the bowl of wine, only a little bit was left. Xuanyu handed it to Xiaoxiao.
Xiaoxiao held the bowl with his two little wings and took a sip: "Chiu~~" He liked the taste. Du Heng smiled and said: "This is just the initial wine pulp. If you want it to become the wine you drink everyday, it needs to go through a second fermentation."
However, Du Heng likes this level of rice wine. The current spiritual rice is fermented rice, which can be used to cook many things. Du Heng also likes this sweet wine with a slight alcohol taste. He decided to keep some and let the rest ferment again.
Xiaoxiao finished the rice wine in a short while. He held the bowl and made a coquettish chirping sound towards Du Heng.
Du Heng smiled and scooped a spoonful of wine mixed with spiritual rice from Xiaoxiao's bowl: "Although the alcohol content is relatively low now, you can't drink too much, or you will get drunk."
After fermentation, the Lingmi has lost the distinct texture of rice grains. The grains become loose and taste like sweet wine.
Du Heng scooped out some and handed it to Xuan Yu and the others: "This is fermented rice, which can be used to cook glutinous rice balls." Xuan Yu tasted it and nodded: "Not bad."
Du Heng was so happy: "Then I'll take out some of it first, use it for cooking in the future, and let the rest continue to ferment, okay?"
Jing Nan asked, "What will it taste like after further fermentation?"
Du Heng said: "It will not be so sweet, the alcohol content will be higher, and the color will become clearer. In the end, it will become the kind of wine that everyone drinks, and you can store it for a long time if you want."
Feng Guilai became interested: "Is it true?" Du Heng said: "Why would I lie to you? You will know when I finish it."
Taking advantage of the large number of people, Du Heng divided the fermented rice in the wooden barrel into two parts, one part was placed in a small wooden barrel and then in a storage bag. This way, the fermented rice would stop fermenting and it would still taste sweet when eaten.
After half of the spiritual rice was dug out, the wine pulp and spiritual rice in the barrel were reduced by half, and the barrel looked much bigger. But it didn't matter, Du Heng would soon add cold boiled water and let it continue to ferment.
Du Heng scooped out half of the fermented rice, and later added a little more boiled water. After a while, the second fermentation of the rice wine in the barrel would be completed. At that time, the lees would be removed, and the remaining rice wine could be drunk.
Because Lingmi wine was successfully brewed, everyone had a big bowl of wine in front of them at the dinner table. To be honest, eating wine alone would be too sweet. But Du Heng also made other dishes, which were especially delicious when eaten together.
Du Heng's braised pork and tofu were thick with oil and red sauce, and the tofu was trembling with the soup. After the tofu skin, which was slightly tough due to being fried in oil, was opened, the soft and flexible inside was exposed. There were some holes inside, which were soaked with soup.
After taking a bite, the tofu tasted even better than the meat. I just can't eat the hot tofu in a hurry. Xiaoxiao was so impatient that she ate it while huffing and puffing, and tears rolled down her eyes.
However, even though tears were welling up in her eyes, Xiaoxiao still held the bowl tightly and refused to let go.
In addition to braised pork with tofu, Du Heng also made Mapo tofu, which Feng Gui loved very much.
Feng Gui dug a hole in the pure white rice, and then used a spoon to pour the red tofu into the hole. He used chopsticks to mix the tofu and rice together. The thickened tofu and rice suddenly became sticky, and Feng Gui put them into his mouth with satisfaction.
At this time, it can be seen how hypocritical Feng Gui is. He has no problem mixing the rice himself, but if Xiaoxiao mixes it like this, he will immediately start to dislike it: "Ugh, it's so disgusting."
But Xiaoxiao ignored him. No matter what Fenggui said, Xiaoxiao just buried her head in her rice bowl and didn't raise her head.
Xuan Yu always looked like an old monk in meditation when eating, and Du Heng couldn't tell whether he liked it or not. He only saw him eat three bowls of food in a proper manner, and after finishing three bowls, he put down his bowl and chopsticks.
As a chef, Du Heng was somewhat confident in judging the tastes of his diners. For example, Jing Nan liked salty and fresh food, and Feng Gui liked spicy food. But Xuan Yu... Du Heng was unsure.
Du Heng thought that before Xuan Yu entered the village, he must have been a pampered rich boy with good upbringing. Because Xuan Yu was very restrained when eating, and he did not show his emotions when he spoke or did things. On TV, this is the temperament that only emperors have.
Du Heng was so sure.
The tofu dinner won unanimous praise. Du Heng planned to soak more beans and make more tofu in the next two days. As the New Year is approaching, there are many places that need tofu.
In previous years, when the New Year came, Dad Du would soak a large pot of soybeans and start grinding soybean milk and tofu with a stone mill early in the morning. The Mapo tofu and homemade tofu in their private restaurant were often ordered by diners.
Sometimes diners would pack up a portion to take home after finishing their meal, and neighbors would also come and take two pieces home when they saw Mr. Du making tofu.
After dinner, Xuan Yu was clearing the table. Du Heng took out the Kui cattle shank meat from the storage bag and soaked it in water.
Xuan Yu asked in confusion: "Are you soaking it now?" Du Heng said: "Yes, I will cook it all and put it in the pot before going to bed, so that the braised meat will taste better."
The taste of braised meat is different in every store, and each store has its own recipe and taste. Meat can be eaten in any way after being braised, but Du Heng thinks it is quite complicated to make braised meat delicious.
The marinade used in some stores is even hundreds of years old. Hundreds of kinds of meat come in and out of one pot of marinade, and the marinade that has absorbed the aroma of different meats will become a family heirloom of the store.
But there is one thing that Du Heng doesn't like about this kind of stewed food. In order to preserve the stewed food or make the food look better, the store will add a lot of salt to the stewed food. Sometimes he is lucky and the stewed food he buys is just the right amount of salty, but if he is unlucky, the stewed food he buys will be unusually salty.
Du Heng's family always makes their marinade fresh, and unlike other dishes that have a thick, red sauce, his braised meat never has soy sauce or anything like that added to the marinade to enhance the color. His braised dishes are usually served as cold dishes and served with dipping sauces.
The boiled beef, salted duck, boiled chicken and other dishes made by Du Heng’s family are quite famous in their area.
44
Du Heng looked at the water used to soak the beef tendon. He wondered again, "Logically, beef contains the most blood. How come there is still no blood seeping out of the tendon after soaking it for such a long time?"
Xuan Yu remained calm: "Maybe Lao Dao is particularly good at bleeding." Well, Xuan Yu had already given this reason last time.
Du Heng thought about it and accepted it: "Lao Dao must be a very good hunter. He brought us so many ingredients last time. I will make some more braised meat later so that Lao Dao can take it away next time he comes." Xuan Yu nodded: "Okay."
Du Heng asked again: "Is Lao Dao's family on the West Mountain? The last time he came, I saw him coming down from the West Mountain."
The snow blocked the mountain, and Du Heng had only been to the South Mountain since he came to the village. He was frightened by the wild animals in the South Mountain and dared not go up. It was a pity that he and Jing Nan had set four traps, and he didn't know if any prey fell into them.
Xuan Yu said: "Yes, when the snow melts, I can take you to see Lao Dao's cave." When asked why Du Heng was so interested in Lao Dao, Xuan Yu asked: "You seem to be particularly concerned about Lao Dao."
Du Heng scratched his head embarrassedly: "Did you figure it out? Actually, I like the dog that Lao Dao raises."
Xuan Yu glanced at Du Heng subtly, and his voice was higher than usual: "You... like that dog? You like Chaos?"
Du Heng nodded: "Yes, what a beautiful big yellow dog."
Dahuang is larger than the average large dog. It is covered with yellow and white fur. It is honest and obedient. You can tell at first glance that it is a good dog.
Du Heng recalled an incident from his youth: "When I was a child, a girl from a family in our village married someone from a village more than ten miles away. The family she married into had a big yellow dog, just like Lao Dao's big yellow dog. That dog..."
Du Heng couldn't help but smile as he was immersed in his own thoughts.
Xuan Yu asked: "What happened to the dog?"
Du Heng came back to his senses and smiled, "That dog is the smartest dog I have ever seen. I still remember its name. It is called Huang Xi. It would follow married girls to our village. It would guard the door and would only come in when the owner called it. It would not eat the food we fed it unless the owner nodded.
There was a fire in its owner's house, and the family upstairs didn't know it. It was Huang Xi who desperately called out to the owner to come down. If it weren't for Huang Xi, the whole family might have been killed. He is very obedient and smart. Although my family has many dogs, none of them can compare to Huang Xi."
When Du Heng talked about Huang Xi, his eyes lit up with surprise. He still remembered what Huang Xi looked like. He looked exactly like Lao Dao's Hun Dun, so he liked it so much when he saw Hun Dun.
Du Heng said expectantly, "It would be great if Lao Dao's wontons could be bred. His wontons are of good quality and the puppies they give birth to will definitely be good-looking. If someone else gives birth to a puppy, we'll take one home to raise."
Xuan Yu said: "His name is Chaos."
Du Heng laughed and said, "Hahaha, I'll tell you a secret. I think calling him Wonton is more festive. If we have a puppy in the future, how about naming him Wonton?"
Xuan Yu's eyes became very gentle, and he smiled gently: "Okay."
He will force Lao Dao to go out for breeding tonight. No matter what, he will see the little yellow dog after a while.
In Du Heng's impression, everything can be braised. In addition to the large pieces of beef tendon, he found the remaining hoof of a mole gorilla.
The four hooves left over from eating mole crickets, plus the remaining hooves from pickling mountain jelly, don’t look like there’s much meat in them, but if they can be stewed carefully they will have a unique flavor.
Cleaning up scraps is a delicate job. If it is not done properly, the finished product will have a strange smell.
Under the light of the night pearl, Du Heng pulled out a burning blood-sucking vine from under the stove. He made an iron clamp and moved a small stool to guard the small stove. He put the hoof on the stove with the clamp. The fine hair on the hoof was burned by the flames, making a slight crackling sound and a burning smell.
Xuan Yu also moved a small stool and sat next to Du Heng. He looked at the pile of hooves on the ground and said, "This... doesn't have much meat."
Du Heng smiled and said, "Yes, there is not much meat, but it tastes good if it is cooked well. You see, we have a lot of mountain gourd trotters here. I will braise four of them today, and then prepare the rest and cook kelp soup another day."
Xuan Yu said: "When ordinary demon cultivators devour other demons, they either eat the fattest parts or swallow them all in one gulp. It is rare to see someone handle it so delicately. I have seen many demon cultivators before, but I have never seen anyone handle it so complicatedly."
Du Heng tucked his hooves between his legs and rolled over on the flames: "That's because all the energy of cultivators is spent on cultivation. Didn't Jing Nan say that before? Many cultivators who entered the Dao through cooking eventually chose to give up, so there are not many people who will deal with these things."
Xuan Yu was thoughtful. After a while, he asked, "Do you want to be a chef?"
Although he told Mr. Xia that Du Heng entered the Taoism through cooking, he never asked Du Heng about his own wishes.
Du Heng looked up at Xuan Yu, his eyebrows curved: "I don't want to."
Du Heng placed the cooked mountain goat hoof in the wooden basin beside him to soak. After being burned, the surface of the mountain goat hoof turned black, and it looked completely different from the previous clean white hoof.
Du Heng said: "I am a person with no great ambitions. I even feel that cultivation is a strange thing to me. The reason why I cook is simply because I like it. When I see Xiaoxiao eating happily, when I see you and Jingnan chatting and tasting the dishes I made around the table, when I hear you praising my cooking for being delicious, I feel very happy."
Du Heng said gently: "It is a blessing to be able to cook delicious food for relatives and friends. It is also a blessing to have people who appreciate and trust by your side. Speaking of which..."
Du Heng looked at Xuan Yu and said, "I haven't expressed my gratitude to you in a serious way. Xuan Yu, I'm very happy that you and Xiao Xiao brought me to the village. Thank you for giving me a place to shelter from the wind and rain. Thank you for trusting me and supporting me."
Xuan Yu was silent for a long time. After Du Heng finished speaking, he continued to work. Soon he finished cooking all the hooves. There were a bunch of feet soaking in the wooden basin. Du Heng took a wooden brush and began to brush them carefully.
The cleaned hoof skin turned golden. Du Heng shaved off the hard nails on the hoof, cut the hoof open, and removed the hair follicles in the middle of the toes.
Du Heng threw all the ingredients into the pot and added half a pot of water. The pot was filled with shank meat and trotters, and the lid could hardly be closed.
While waiting for the water to boil, Du Heng was preparing the marinade packets.
This is the top secret recipe of Du Heng's family, which is not to be passed on to others. Du Heng used a small piece of gauze to sew a cloth bag, and then put dozens of spices in the bag.
Xuan Yu didn't know much about spices. He only saw Du Heng take out the oil paper bag he bought from Zhou's shop and then pick and choose from it. When Du Heng finished picking and preparing the seasoning bag, the water in the pot was boiling.
Du Heng skimmed off the few floating foams on the water. After blanching, the tendon meat shrank, and the lid that was almost unable to cover the pot could now be easily covered. Du Heng used chopsticks to turn it over so that all the marinated products could be immersed in the water.
At this time, he pressed the bulging seasoning packet into the soup, and he also used a hoof to press down the seasoning packet.
Strangely enough, after the seasoning packet was thrown into the pot, a fragrance spread out. Xuan Yu had never smelled this smell before. This smell was like the smell of the spiritual plants placed next to Jing Nan's alchemy room, but it didn't have that bitter medicinal smell. Mixed with the smell of the broth, it was a little tempting.
Du Heng closed the lid with satisfaction and clapped his hands happily: "Done, let's go, let's take a break!" He had already set the time for the fire in the pot, and tomorrow morning, he would have a pot of delicious braised food!
Tomorrow, he can use this soup to stew eggs and dried tofu. He can even go and dig some bamboo shoots to stew them together. Anyway, the temperature is not high, and it can be kept in the storage bag for a long time, and he can take it out and eat it whenever he wants.
After a busy day, it was especially comfortable to take a bath. Du Heng muttered to Xuan Yu while lying on the bed: "What time is it today? Is it the 13th or 14th day of the twelfth lunar month? I have to fry meatballs and make buns in a few days to prepare for the New Year's Eve dinner."
Xuan Yu turned sideways to face Du Heng: "You don't have to prepare too much. If you are in a good mood, prepare some. If it is too complicated, forget it. You can have a good rest during this time."
Since Du Heng came to the village, Xuan Yu has never seen him idle.
Du Heng yawned, and he reached out and touched Xuan Yu's paw, and felt the warm temperature from Xuan Yu's body. He said in a relaxed tone, "It's good to be busy..."
Xuan Yu heard Du Heng say vaguely: "When you are busy, you won't think too much."
After that, Du Heng was silent. Xuan Yu looked at his sleeping face and understood what he meant by "missing too much". After all, Du Heng came from the world of human cultivators. Moreover, he was a disciple abandoned by Medicine King Valley. Only when he was busy, he would forget those bad things.
Xuan Yu reached out his hand to touch Du Heng's cheek. When Du Heng talked about Huang Xi today, Xuan Yu was actually very happy. Because Du Heng himself didn't realize that he had already included Xuan Yu in his plan. He said: Let's get one and raise it. Our puppy will be named Wonton.
Xuan Yu helped Du Heng cover himself with a blanket. Du Heng felt the warmth and rolled towards Xuan Yu. Xuan Yu whispered, "Go to sleep."
45
The next morning, Du Heng stretched himself and got up from the bed. Xuan Yu had already gotten up, and Du Heng stood at the window and looked out. He saw that the courtyard door was wide open, and wondered if Xuan Yu had gone out.
Du Heng was getting up to make breakfast. For breakfast today, he was going to make tofu soup. Tofu soup with fried dough sticks was a standard breakfast in his hometown. When Du Heng came to the kitchen, he first opened the lid of the big pot.
There was a layer of oil floating in the pot. The soup, which was clear before the lid was covered yesterday, had turned milky white today.
Du Heng poked a piece of shank with chopsticks, and with a little force, the chopsticks penetrated the braised meat. Done!
He found a few large plates and sorted the braised meat. The braised beef had shrunk, and only about 7 taels of meat could be obtained from one pound of beef. The grayish-white meat was spindle-shaped, with slightly transparent tendons at both ends.
Du Heng scooped up four large plates of pork shank alone, and when they were placed on the dining table, they looked like a small mountain.
There are also mountain jellyfish and mole hooves. The mole hooves are relatively small, and the tendons and skin and meat on them become soft and mushy when they are cooked. In fact, most animal hooves do not have much meat, and the skin and tendons on them are what you eat. The soft and muscular skin and meat are soft, sticky and sticky in your mouth, and people who like this can chew them one after another and can't stop.
Du Heng placed the mole's trotters on a smaller plate and began to scoop up the mountain goat's trotters, which were much bigger than the pig's trotters he bought in his hometown.
Du Heng poked the hoof with a chopstick, and the tendons on the hoof trembled. On the broken cross section, large pieces of milky white, slightly transparent tendons could be seen. It looked delicious, and when he smelled the fragrance, Du Heng already felt his stomach growling.
After all the braised meat was taken out, there was only half a pot of milky white soup left in the pot, with the spice packets that were put in yesterday still floating in it.
This kind of soup can be used to braise dried tofu and eggs. The reason why Du Heng did not put the eggs and dried tofu in last night is because soy products already contain soup. When cooked with meat, the braised meat cannot be kept at room temperature for as long as if it were braised alone.
Du Heng lit a small stove in the corridor, added water to the pot, and then put more than 30 fresh duck eggs into the pot. He put the casserole on the stove and left it alone. After the water boiled and the eggs were cooked, he could peel the eggshells and make braised eggs.
While the duck eggs were cooking, Du Heng fished out the old tofu he had raised yesterday from the basin. In fact, it is better to use tender tofu to make tofu soup, and the best is the tofu pudding that has not been ordered yet.
But the conditions are limited, so just make do with it. Old tofu cut into thin strips is also delicious, and paired with egg flowers, a pot of yellow and white, it looks pretty good.
Du Heng poured clean water into a small pot. As the water slowly boiled, he added tofu cut into thin strips, and then beat two duck eggs and stirred them into egg drops.
The most important step is thickening. The starch Du Heng used for thickening was not bought, nor was it made by himself. Instead, he found it from the spiritual fruit that Jing Nan sent him.
There is a kind of spiritual fruit that grows in the soil. Jing Nan calls it Tushi. When the fruit is fresh, its skin is gray-brown. It tastes a little sweet, but it doesn't have much water.
Du Heng didn't like the earthy taste, so he put it aside. Unexpectedly, it dried up in a few days. After drying, the skin turned into a dry earthy color, and the flesh inside had been dried by the wind.
Du Heng squeezed it open to take a look and found that it was similar to the starch he used to thicken the sauce. So he dried the remaining spiritual fruit and pressed a jar of starch. He used this to thicken the braised pork last time, and he felt that this was no different from other starches.
He took a small bowl of starch and dissolved it with cold water, then carefully poured it into the tofu soup pot. The starch will coagulate after preheating. If it is thicker, the taste will be firmer. If it is diluted, it will become a soup thicker than water.
Du Heng used a spoon to stir the tofu soup for a few times, and soon the tofu soup became thick. Du Heng added some chopped mustard tuber, but unfortunately there was no coriander here. If there was green coriander, the tofu soup would taste even better.
Tofu soup and bean curd cakes are a perfect match, but Xuan Yu fed all the bean curd to the fish yesterday. Du Heng covered the pot. The tofu soup was almost done. He went to the corridor and brought the duck eggs in the casserole to the kitchen.
While he was peeling eggs, Xuan Yu came in carrying a large wooden box.
Du Heng quickly put down the peeled eggshell and asked, "What is this?" He wanted to help Xuan Yu, but was rejected by Xuan Yu: "It's okay, I can do it alone."
Xuan Yu entered the kitchen and put the wooden box behind him on the ground. This box was bigger than Xuan Yu. Xuan Yu knocked on the wooden box twice, and the wooden strips on the box fell to the ground and turned into green spiritual energy and flew away.
After all the wooden strips fell off, a ray of light flashed inside.
After the spiritual light faded, a door appeared in the kitchen. The color of this door matched the color of the kitchen. There was a picture of fish playing with lotus leaves carved on the white door. The door was seven feet high, three feet wide, and only five inches thick.
Du Heng walked to the side and looked at it in surprise: "Why did you suddenly buy a door? Where should this door be installed?"
Xuan Yu said: "Didn't you mention the refrigerator in your hometown before? This is a refrigerator customized for you."
Du Heng: ...Don't lie to him, he knows what a refrigerator is, this is a door! He's not blind!
Xuan Yu asked, "Where do you think this should be placed?"
Du Heng looked around and pointed to the northwest corner of the kitchen: "That's it."
Xuan Yu responded, and he pushed the door towards the corner, and then stuck the door to the wall. A flash of light appeared on the wall, and the door was embedded in the wall as if it was alive. Those who didn't know would think there was a door there.
After the door was inlaid, the fish playing with lotus leaves on the door seemed to come alive. How should I put it? Du Heng saw that the originally white relief lotus leaves turned emerald green and were still swaying. A blue lotus among the lotus leaves seemed to be about to bloom at any time, with water droplets hanging on it. Two red fish swam leisurely under the lotus leaves, one blue and one red.
Du Heng was almost stunned!
There was no handle on the door. Xuan Yu tapped lightly on the green fish, and the door actually opened!
A large room appeared behind the door. The room was spacious and bright. It was more than 100 square meters at a glance. There were countless shelves around it, but the temperature was a bit low.
Xuan Yu called Du Heng and said, "Come in and take a look."
Du Heng peeked in from the doorway: "This... is truly miraculous."
Xuan Yu said, "I've never seen the refrigerator you mentioned. I can only ask someone to make one for me based on your description. The time in this room is stopped. Whatever you put in will be the same when you take it out."
Du Heng: ...He has already knelt down. Isn't this much more advanced than the refrigerator he knew? However, this is not the end.
Xuan Yu said: "The room next door can be used to freeze things, because you said the refrigerator can be used to freeze food."
Du Heng was stunned. What about the next door? But he couldn't see where there was a door in the room.
Xuan Yu called Du Heng: "Here."
It was then that Du Heng discovered that a door had appeared behind them. On the door was still a picture of fish playing on lotus leaves, but the only fish left was the red one.
Du Heng tapped a fish lightly: "The green fish corresponds to the room where time has stopped, and the red fish corresponds to the frozen side. Switch rooms and poke the carp."
The room suddenly changed. Du Heng felt the light dim and he was already in another room. This room was similar to the one he had just entered, except that there was a layer of frost on the ground and on the surrounding shelves.
Although there was frost all around, Du Heng did not feel cold.
Xuan Yu said: "This refrigerator can only hold dead things at present. You can't stay in it for too long. You must come out after more than an hour. Otherwise, you will also be affected by the formation and be sealed in the refrigerator."
Who would spend an hour in the refrigerator for no reason? Du Heng thought it was enough to go in and get something.
Xuan Yu said, "Because I was in a hurry, I didn't study it properly. You can use it for now. When they develop a better refrigerator, I will replace it for you."
Du Heng was very touched: "No need, no need, this is already good enough!"
Xuan Yu smiled and said, "As long as you think it's good."
Du Heng looked left and right in the refrigerator, and he had a lot of fun poking from red carp to green carp.
When Du Heng had enough fun, he asked, "Then how do we get out?"
Xuan Yu lightly tapped the green lotus at the highest point, and the door opened: "To enter or exit the refrigerator, just tap the green lotus."
Du Heng was stunned: "The cultivator's methods are indeed amazing!"
With this refrigerator, he no longer needs to carry so many storage bags on his back, and he no longer needs to rummage around in the storage bags when he wants to get something. It's so convenient!
Du Heng said gratefully: "Thank you Xuan Yu, can I ask how many spirit stones this refrigerator costs?"
Xuan Yu looked at the picture of fish playing on lotus leaves and said calmly: "No need for spirit stones, I know the demon cultivators who refine weapons, this is nothing."
Du Heng looked at Xuan Yu, but unfortunately Xuan Yu's old face was too calm and he couldn't tell whether what he said was true or false.
At this time, Xiaoxiao and the others came in: "Chirp~~" Jing Nan said happily: "What delicious food did you make? I smelled the aroma of meat last night, let's have a taste!"
Du Heng slapped his thigh and said, "My eggs!" He was thinking of making braised eggs for Jing Nan and the others' breakfast, but he spent so much time studying the refrigerator that he still hadn't peeled all the eggs!
The author has something to say: Huang Xi's story is true. After Huang Xi passed away, I have never seen such a tall and mighty big yellow dog again. Although it is not my dog, I still think Huang Xi is the most obedient and sensible dog I have ever seen. If you think about it carefully, Huang Xi is that kind of rural yellow dog. Nowadays, many rural dogs are mixed breeds, and their bodies have become smaller. Now think about it, Huang Xi's body is larger than Shiba Inu, but it is completely different from Shiba Inu. Its tail is curled up on its buttocks.
Lao Dao never dreamed that the first person who coveted his body was Du Heng. He had to find a way to get the little yellow dog. Hahaha~
Comrade Xuan Yu was very helpful and customized a refrigerator for Du Heng that was made for the world of cultivation. Du Heng was so grateful that he gave Xuan Yu another good guy card.
By the way, there is something embarrassing to say. A few days ago, a friend in the comment section corrected me on how to use punctuation. That is, how to use it when dividing a long dialogue into paragraphs. She said that when dividing a paragraph, you should use a half quotation mark in front.
Before this dear pointed it out, this knowledge point had always been in my blind spot. Then I checked it online, but still couldn't find a more standardized explanation. I was embarrassed but also a little relieved, fortunately this knowledge point was not tested in the college entrance examination, otherwise I would have failed.
Then I told this to my best friend, and he said: It’s okay, this knowledge point is very obscure and won’t be tested. Hahahaha~
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