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Using spiritual energy to do things instead of your own hands? Du Heng had tried attaching spiritual energy to the tools he was using before, and it made him feel much easier when doing things. But from what Wen Qiong said, he didn't need to use any tools, but just relied on spiritual energy to stir?
This seems difficult.
Wen Qiong said: "The higher the level of cultivation, the stronger the use of spiritual energy, and the more condensed the spiritual energy can be. Although it is a bit difficult for you to condense the spiritual energy into the state you want now, just take it slowly and proceed step by step."
Wen Qiong encouraged: "Try to let your spiritual energy become your hands or chopsticks, and try to stir the stuffing inside."
Du Heng stared at his fingertips for a long time. The green spiritual energy ball spun around at his fingertips, and finally turned into two limp ropes. Du Heng didn't know whether to laugh or cry: "I wanted to make chopsticks!!"
What's with the two strings on his fingertips? Xiaoxiao and the others were already laughing when they saw it.
Wen Qiong raised the corners of her mouth a few times, and then she comforted Du Heng: "It's okay, it's okay. I haven't taught you how to control the spiritual energy yet. It's not easy to achieve this."
This was too difficult for Du Heng. His spiritual energy suddenly loosened and the two dangling spiritual energy ropes also dissipated.
As he was stirring the stuffing, he said, "Master, when I reach a certain level of cultivation in the future, can my spiritual energy do these trivial things for me?"
Wen Qiong nodded: "Of course, when you reach a certain level of cultivation, you will be able to do anything. Not to mention mixing the stuffing, even splitting your soul will not be a difficult task."
Du Heng nodded: "Oh~"
In fact, he had seen Xuan Yu use spiritual energy to do things, and whether it was mixing stuffing or doing physical work, it looked a lot easier.
When Xuan Yu brought the garlic from the mountain, Jing Nan and Feng Gui were furious again: "Ah! What are you doing picking this? Take it away! It stinks!"
Du Heng had just finished preparing the stuffing. He washed his hands and walked down the corridor. Seeing the garlic sprouts that Xuan Yu brought, he was happy: "Hey, this one is much bigger than the one I picked last time!"
The thickest garlic sprouts picked last time were only as thick as Du Heng's little finger, but the ones picked this time were as thick as his middle finger. The garlic sprouts were green and the broken leaves exuded a strong garlic smell.
Xuan Yu said: "I picked the big ones."
Du Heng narrowed his eyes and smiled, "Next time, pick the small ones. Pick the big ones before the New Year to give the small ones a chance to grow. Pick the small ones after the New Year so that the big ones can prepare to grow garlic sprouts."
Xuan Yu nodded: "Okay." So there are so many twists and turns to get food? I've learned a lot.
Du Heng took a colander with a kitchen knife in it. He cut off the top of the root of a garlic bulb, then pulled the outermost yellow skin down, and picked off the yellow part of the garlic leaves. A cleaned garlic sprout lay in the colander. The peeled garlic stem was white and the top was green, which looked quite authentic.
Du Heng took seven or eight garlic sprouts, cleaned them, and rinsed them under the tap.
Feng Gui's mouth twitched: "You... aren't planning to eat this for lunch today?"
Du Heng nodded: "Yes, garlic leaves are very good as a side dish, and they are also great for stir-frying meat or making dry pot!"
Feng Gui said firmly: "I won't eat it! Give up, I won't eat it!"
Du Heng turned a deaf ear to him. In the kitchen, he had an unshakable position and Feng Gui's resistance was futile.
Seeing Du Heng pouring oil into the pot, Xiaoxiao jumped onto the stove again: "Chirp?"
Du Heng looked at Xiaoxiao and said helplessly: "Xiaoxiao, if you fall into the oil pan again, you will really have nothing to eat."
Xiaoxiao patted his chest and promised: "Chirp!" As long as his uncle doesn't make trouble, he won't fall into the frying pan!
Du Heng brought over the wooden basin next to the pool where the pickled ribs were kept. The so-called ribs refer to the two strips of lean meat on both sides of the spine of the mountain jelly meat. When eaten, sometimes the spine in the middle is included, and a large piece of meat is attached to a spine, which looks very domineering.
The meat of the pork chop is very tender if it is well processed, and it is very good whether it is fried or deep-fried. People in my hometown have a special liking for pork chops, and they are talking about the meat from this part.
The size of the mountain jellyfish was large, and the chops were already two sizes larger than the ones Du Heng bought at the vegetable market in his hometown. In addition, he used the back of the knife to pat the meat near the spine, which loosened the tendons and made the whole piece of meat much larger.
Du Heng used chopsticks to pick up the spine of the top rib. He lifted the rib and saw that the meat on the big rib was bigger than Xiaoxiao's face. Xiaoxiao's eyes widened: "Chiu!"
Jing Nan was shocked: "What a big piece of meat, how did you do it?"
Du Heng laughed and said, "I used the back of a knife to pat it, patting both sides a lot, and the meat became bigger when it became loose."
The pickled pork ribs smelled of pepper. The wooden basin looked big, but there were only a dozen pork ribs in it. The color of the pickled pork ribs did not change much, mainly because Du Heng did not like to add soy sauce to color the pork ribs.
Du Heng raised his big racket and called Xuan Yu: "Xuan Yu, help me crack some duck eggs!"
Xuan Yu quickly opened the refrigerator and took out seven or eight duck eggs: "Is this enough?"
Du Heng nodded: "That's enough, can you help me crack the duck eggs into the bowl? And then help me beat the egg liquid. I need the egg liquid before putting the pork chops into the frying pan."
Xuan Yu started to crack his eggs without saying anything, which made Wen Qiong dumbfounded. Jing Nan took a sip of tea and said, "You'll get used to it."
Wen Qiong said slowly: "I never knew that Master Xuan had this side."
Watching Xuan Yu holding the bowl and beating the eggs, Wen Qiong always felt that something was broken and could never be put back together.
After beating the egg liquid, Xuan Yu placed the bowl next to the stove and moved it aside to make room for the egg liquid. Du Heng looked at the egg liquid and then at the oil pan. He said to Xuan Yu, "Please get me some cornstarch, which is the powder ground from earth. I put it in the second compartment of the third row."
Xuan Yu came out after a while with a wooden basin filled with a thick layer of cornstarch.
Du Heng took a piece of pork chop and dipped it in egg liquid. The golden egg liquid evenly coated the pork chop. Du Heng then put the pork chop dipped in egg liquid into cornstarch. The egg liquid was coated with a thin layer of cornstarch. After confirming that both sides of the pork chop were coated with cornstarch, Du Heng lifted the spine of the pork chop and shook it. Some white cornstarch fell off the pork chop.
The oil in the pot was already hot enough, and Du Heng carefully put the pork chops into the pot.
It doesn't take too long to fry the pork chops. The initial frying and re-frying need to be completed within one incense stick. If it takes too long, the juice in the pork chops will be fried dry and the taste will not be tender.
Du Heng placed a large plate next to the stove, and he put the fried pork chop on the plate. When the first piece of pork chop was placed on the plate, Xiaoxiao's eyes never left the pork chop.
Fortunately, Xiaoxiao already had some experience, and he knew that fried food usually needed to be fried again. He suppressed his saliva and stared at the plate of pork chops that was bigger than his face.
But when he fried it for the second time, he couldn't hold back his saliva... But he was a well-mannered chicken, and he couldn't eat first until Du Heng said to start.
Du Heng turned around and saw Xiaoxiao's greedy look, and he immediately smiled. He rubbed Xiaoxiao's head and said, "Eat it!"
Xiaoxiao took a bite of the steak. To be more precise, he did not bite it off, but tore it off. He held the spine of the steak with one claw. A large piece of meat was hanging on the spine. He chewed a large piece of meat in his mouth, feeling full and satisfied.
The freshly fried pork chops are golden and crispy. The outside is crispy and the inside is tender, and the soft meat is full of gravy. The marinated meat has no fishy smell at all, and you can only taste the perfect flavor of the sauce. This kind of meat is so satisfying to eat! Xiaoxiao began to hum as she ate.
Feng Gui was unhappy: "Is it so delicious?"
He and Jing Nan began to walk around behind Du Heng. Du Heng just happened to take the fried pork chops out of the frying pan one by one. He piled the chops neatly on the plate. This was a meat mountain! Not to mention eating it, even just looking at it was a pleasure.
Feng Gui and Jing Nan grabbed a piece each and started to eat it. Feng Gui commented: "It's a bit bland, I'll put some chili on it, but I like the taste."
Jing Nan thought it was just right: "This is delicious, why haven't I seen you make it before?"
Du Heng said with a smile: "Even if I want to do it, I have to find an opportunity." Du Heng brought a plate of steak to the table. He called Xuan Yu and Wen Qiong: "Xuan Yu, Master, do you guys try it?"
Xiaoxiao chirped and gave an affirmative answer, "Don't ask, it's delicious even if you ask!"
Wen Qiong had never eaten such a big piece of meat. The piece of meat she took had no spine, just a golden, overbearing and delicious piece of meat. Wen Qiong took a bite and her eyes lit up: "Delicious."
Xuan Yu tore off a piece of meat from the edge of the steak and stuffed it into Du Heng's mouth: "Try it."
Du Heng's mouth was full of meat. He chewed it. Yes, it still tasted the same as before. He liked the original flavor of the meat just fried. Whenever Mama Du fried pork chops, he would circle around Mama Du, trying to eat the first piece of fried meat.
Mother Du would sprinkle pepper salt or Sichuan pepper powder on the pork chops, but Du Heng thought it was delicious even without adding anything.
However, as a chef, he still said to everyone: "If you think the taste is bland, you can sprinkle some pepper powder and chili powder on it."
Jing Nan then brought up something that Du Heng had not expected: "Do you still have the sweet noodle sauce that we used to dip the roast duck last time? I think that stuff goes really well with this pork chop!"
So there was one more kind of dipping sauce. Du Heng felt that after eating this plate of meat, they might not need to eat lunch.
However, everyone was very restrained. After everyone ate a slice, Xuan Yu put the fried pork chop into the refrigerator: "If you eat any more, you won't be able to eat lunch. Eat it at lunch time."
As expected of Xuan Yu, he understands Du Heng's thoughts too well!!
The next dish to be prepared was dry-pot rabbit offal. Du Heng was actually unsure about this dish. He had eaten dry-pot rabbit meat before, but never rabbit offal. The rabbits he bought in his hometown were all bare rabbit meat, without even the rabbit head.
The reason for making this dish was that there were a lot of offal in his refrigerator, and the rabbit pile had been cleaned up very well.
Du Heng picked up a few pieces of hearts, livers and intestines, cleaned them and marinated them with white wine, shredded ginger and the like. He had never eaten this dish before, so now he could only rely on his intuition from many years of cooking to prepare this dry-pot rabbit offal.
He has eaten chicken offal, dog offal, and pork offal, and things like hearts, livers, and intestines all taste good after being stir-fried over high heat.
Du Heng took out a square wooden box from the refrigerator and opened it to see that it was covered with peppers and Sichuan peppercorns. There was red oil between the peppers and Sichuan peppercorns, and a spicy aroma came to my nose. If I say this is a pastry, it doesn't look right or taste right. But if I say it's not a pastry, the square pieces look pretty good.
Feng Gui immediately became excited: "Ah, this is the taste! Tell me what is this delicious food? Why do you have to cook it in the middle of the night?"
Du Heng said helplessly: "Hot pot base, this thing is not rare, I just made it for convenience."
The next night after making spicy rabbit head, Du Heng cooked a simple and quick hot pot base. This saved him from having to stir-fry chili peppers every time he made spicy food. With the hot pot base, he could just scoop out a lump of chili peppers and stir-fry them every time he made spicy food.
Feng Gui picked up the wooden box and sniffed it: "This smells good, Feng Lin, don't you think so?"
Xiaoxiao, who was chewing on pork ribs, nodded. It was so rare that he actually gave face to his uncle this time.
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Du Heng put the soybean oil used to fry the pork chops into a wooden jar, and left some oil in the pot. While the pot was still hot, he threw a handful of shredded ginger into the pot. Yellow bubbles appeared in the soybean oil, and Du Heng poked a palm-sized piece of hot pot base and dipped it into the oil.
The hot pot base is made with beef fat. When heated, the fat melts and the spices in it blend into the hot oil, creating a spicy aroma. The spicy smell in the courtyard was so strong that Jing Nan, who was eating pork chops in the corridor, coughed because of the spiciness: "This smell is too strong!"
When the oil in the pot began to bubble, Du Heng raised the flame in the pot to the maximum, and poured the rabbit offal in the wooden basin into the pot. A burst of amazing oil smoke rose up, and the formation sucked all the oil smoke into the yard. Jing Nan rushed into the kitchen, and his tears came out because of the spicy smell: "Oh, this smell is really killing me!"
The pink rabbit offal turned red after being soaked in the hot pot base after being put into the pot. The thinly cut rabbit offal curled up slightly, and Du Heng poured a large spoonful of white wine into it.
At this time, something amazing happened. The flame at the bottom of the pot was too big and the temperature inside the pot was too high. After the white wine was put into the pot, a bright yellow flame actually came out of the pot!
This scene shocked everyone in the kitchen, and Xiaoxiao even let the bones in her mouth fall to the ground in fright.
Just as Xuan Yu was about to carry Du Heng away, he discovered that Du Heng was actually calmly and quickly frying the rabbit offal in the pot! Not only was he frying, he was also adding various seasonings to the pot!
Jing Nan was amazed: "What kind of spirit is this? For a bite of food, Du Heng actually cooked in the fire!"
Du Heng picked up the chopped white garlic and threw it into the pot. He squinted his eyes and continued to stir-fry: "Don't be silly, it's just the alcohol burning."
Du Heng lifted the lid and put it on the pot. After a while, he took it off again and the flames in the pot went out. Du Heng pushed the garlic leaves from the chopping board into the pot and stir-fried them for a few times. The rabbit offal was ready.
He took a large white porcelain plate to hold the rabbit offal. The fried rabbit offal was red and shiny, with tender yellow ginger and green-white garlic scattered among the heart, liver and intestines. The garlic's sharpness disappeared after being fried in the hot oil, and the remaining taste became mild.
Du Heng was a little nervous. He took out his chopsticks and picked up a piece of intestine to taste. The intestine was cleaned up after being cut open. It was slightly curled after being fried over a high fire. The intestine covered with red oil tasted crispy and tender when put into the mouth, and it was easy to chew.
Du Heng tasted it and only the spicy taste of the hot pot base was left in his mouth. He didn't taste any fishy smell of intestines or anything like that.
He picked up a piece of rabbit liver and tasted it. Rabbit liver was soft and tender, much more tender than pork liver. It had a taste of alcohol, but it was not bad. However, Du Heng did not understand why there was a taste of alcohol. Did he pour too much liquor and it was not burned completely? This should not be the case.
After the rabbit liver passed the test, Du Heng took a piece of rabbit heart to taste. The texture of rabbit heart is different from intestines and liver. It tastes a bit crispy and chewy. Judging from Du Heng's taste, rabbit heart tastes like ordinary offal, which is pretty good.
After Du Heng tasted it, the spicy feeling was left in his mouth. He turned to look at everyone: "Who wants to try it?"
Xiaoxiao usually ran the fastest, but this time Xuanyu was even faster than him. Xuanyu stood next to Du Heng: "Let me do it."
Du Heng handed the chopsticks to Xuan Yu: "Try it and see if you can accept the taste?"
Xuan Yu was not as cautious as Du Heng. He generously picked up a piece of rabbit offal with chopsticks and put it into his mouth. There were rabbit liver, rabbit intestines, ginger and garlic leaves in it. Xuan Yu chewed it carefully for a few times and nodded: "I think Feng Gui will like this taste."
Feng Gui exploded: "No, I won't like it! I..."
Before Feng Gui finished yelling, Xuan Yu had already stuffed a piece of rabbit offal into his mouth. Du Heng didn't see Xuan Yu's movements at all, he only saw Feng Gui chewing the rabbit offal in his mouth with grievance, and Feng Gui's face slowly changed.
He stretched out his hand to Xuan Yu: "Give me the chopsticks."
Feng Gui took a piece of rabbit offal with chopsticks and tasted it carefully. After a while, he smacked his lips and said, "Not bad, better than I thought."
Jing Nan immediately became interested: "Let me try it too?"
Doctor Jing overestimated his ability to eat spicy food. After chewing a few bites, his face turned red: "It's killing me! It's so spicy!"
Jing Nan shouted while drinking tea, and his mouth turned red.
Du Heng shook his head helplessly. Why did Doctor Jing make things difficult for him? He had to make a spicy dish next. This meal was destined to become Jing Nan's nightmare.
Wen Qiong's reaction surprised Du Heng. Du Heng originally thought that Wen Qiong's taste was similar to Xuan Yu's, but he didn't expect that this girl had a strong taste. She actually thought the garlic tasted delicious.
As for Xiaoxiao, he is not picky about food and likes whatever Du Heng makes.
After the dry pot rabbit offal, the next dish to be cooked is the blood curd, which is another spicy dish and one of the few spicy dishes that Du Heng likes. He likes the crispy tripe and yellow throat in this dish. If conditions permit, it would taste better if eel slices were added, but this season is not the season for eels to appear, and Du Heng doesn't know where to catch eels, so the eels can only be left out regretfully.
When they saw Du Heng taking out the heart of the mountain gourd from the refrigerator, Feng Gui and the others refused: "Why is it the internal organs again?"
Those who don’t know the situation might think that Du Heng has a special liking for offal. In fact, it’s just because Du Heng has a lot of offal stored in his refrigerator. If he doesn’t eat them when there are many people around, he doesn’t know when he’ll be able to eat them again.
When the Kui Niu's stomach was turned over, layers of gray-black tripe slices appeared, with grains of meat-like things growing on them. Du Heng felt them and thought they were edible, so he tore the cleaned tripe slices off the semicircular stomach.
Kui Niu should be very big. The tripe is as big as a basin when it is not soaked. Du Heng had to cut it in half. The tripe taken out of the stomach of a Kui Niu was placed on a large plate. Du Heng thought about it and only kept half of it.
He took out two pieces of pig blood and cut them into palm-sized slices one inch thick and placed them on a plate. Then he also cut the garlic segments and placed them on the plate.
There were several plates on the stove, with colorful side dishes that made people dizzy. This was not over yet, Du Heng was cutting the heart of the mountain paste again.
Jing Nan was a little curious: "Does this dish use the heart of the mountain jellyfish?"
Du Heng shook his head: "No, just the yellow throat on top will do. It's this white thing." Du Heng pointed to the white tubular thing on the heart of the mountain gypsum and said: "This thing is considered an artery. After blanching it slightly, it tastes crispy when eaten."
Jing Nan gave him a thumbs up: "You are amazing. You can even eat this."
Jing Nan has already accepted his fate. Anyway, today's dishes are not friendly to him. He will not eat them unless they are to his taste!
There is a slippery membrane on the outside of the yellow throat. After tearing off this membrane, you can get smooth arteries... Ugh, yellow throat. Du Heng cut open the tubular yellow throat without any burden. After carefully cleaning it, he cut the yellow throat into palm-sized pieces.
After all the ingredients were ready, the fire started in the stove. There are many different ways to cook blood curd. It can be said that every household that likes this dish has its own way of cooking it, but the essence remains the same. All the tedious processes are to remove the odor and cook the ingredients.
Du Heng did the same. He took out a large bowl, which was almost as big as the wooden basin he kneaded dough in. This was the largest bowl he had ever bought from Zhou's shop, and it was the first time he had used it.
After the water in the pot boiled, Du Heng threw a few handfuls of bean sprouts in. After blanching them for a while, he used a strainer to scoop the bean sprouts out of the pot and placed them at the bottom of a large bowl. After placing the bean sprouts in place, he drained all the water from the pot and poured in soybean oil.
After the soybean oil was heated, he put shredded ginger, onion, garlic and, of course, a large amount of hot and spicy hot pot base into the pot. While frying these ingredients, Du Heng once again thanked himself for his foresight. If he hadn't fried so much hot pot base first, how could he have made so many spicy dishes so quickly?
When all the red oil in the pot was stir-fried, and everyone thought he was going to pour all the ingredients into the pot and stir-fry them together with the base ingredients that had just been stir-fried, he did something surprising. He poured two spoonfuls of boiling water into the pot.
I could have poured in chicken soup, but there was no soup in the refrigerator, so I had to use boiling water instead.
Du Heng's actions confused a group of people. Feng Gui poked Xuan Yu: "Xiao Yu, what is Du Heng doing? Wasn't he going to stir-fry? Why is he making soup again?"
Xuan Yu shook his head: "I don't know."
After the boiling water was poured into the pot, it sizzled and Du Heng put the prepared winter bamboo shoots along the edge of the pot. The only vegetables he prepared were bean sprouts and winter bamboo shoots. If the bean sprouts were cooked at this time, they would be too spicy for Du Heng to eat. However, winter bamboo shoots are not easy to absorb the soup and can be cooked for a long time.
After the pot started to bubble, Du Heng added pig blood. Not long after the pig blood was added, the pot started to bubble again, and this time Du Heng added yellow throat.
Jing Nan seemed to be thinking: "I understand. Should we put the vegetables in batches? When the water in the pot boils, Du Heng will put that thing in?"
Unfortunately, Jing Nan guessed wrong. Not long after the yellow throat was put into the pot, Du Heng put slices of tripe in the pot. As soon as the water in the pot boiled, he used a large wooden spoon to scoop all the ingredients in the pot into a large bowl.
The large bowl was filled with half a bowl of red blood curd, and a spicy smell slowly drifted in from outside the kitchen. This was the downside of a formation that was too powerful. The smell was first smelled by people outside the house, and the people inside the house were aware of it later.
Xuan Yu asked: "Are you ready?"
Du Heng was pouring oil into the pot. He said, "No, no, there's only one step left."
While the oil was still hot, Du Heng added chili powder, white sesame seeds, chopped green onions and garlic leaves to the ingredients in the bowl. He even sprinkled a handful of peanuts on top, which he had taken from Xiaoxiao's storage bag.
With a sizzling sound, he poured a spoonful of boiling oil onto the ingredients that had just been put in. A puff of white smoke came out of the bowl, and the last ingredient that was put in was cooked. The round peanuts soaked in the red oil seemed to be calling out to everyone: "Come and eat me!"
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Du Heng was very satisfied: "Okay!"
Xuan Yu immediately brought the blood curd to the table. Xiao Xiao was particularly supportive. He stretched his neck and took a piece of tripe. The tripe, which was covered with meat thorns, was soaked in soup. Every time Xiao Xiao chewed it, Feng Gui could hear the crisp sound.
Xiaoxiao was very satisfied: "Chirp, chirp!" It was delicious, he liked the crispy texture!
Feng Gui wanted to refuse at first, because he lost his appetite when he saw the slices of tripe. But after hearing Xiao Xiao say that, he reluctantly picked up the chopsticks and said, "Hey, I'm the only one in the whole village who can eat spicy food. If I don't eat it, wouldn't it be a waste of Du Heng's kindness?"
The red in the bowl dissuaded Jing Nan from eating. Doctor Jing held the teacup and shook his head: "I won't eat it. I can't stand spicy food. By the way, Du Heng, did I offend you today? Why are all the dishes you cook spicy?"
Du Heng was not convinced: "There are only two spicy dishes, right? And... you can eat the yellow throat and winter bamboo shoots, they are not spicy. They are crispy!"
Yellow throat is a kind of thing that will not taste good no matter how you cook it, and the more you cook it, the harder it is to chew. People who like it simply love its crisp and tough taste when it is just ripe. The reason why Du Heng can eat Maoxuewang is mainly because the yellow throat is smooth and not easy to be contaminated with too much spicy taste, and it tastes very good.
After hearing what Du Heng said, Jing Nan picked up the chopsticks: "Okay, I'll trust you this time."
The yellow throat was in his mouth and he chewed it. It was indeed crisp and tender, and it was not too spicy. Jing Nan could accept this level of spiciness! He chewed it and found the fun of eating yellow throat: "Hey, this is good!"
Du Heng smiled and said, "Yellow throat is actually part of the internal organs. The internal organs of animals have a strong fishy smell, and usually strong-flavored dishes are needed to cover up the fishy smell. If you can't accept spicy food, then next time I will try braised large intestine for you to eat?"
Jing Nan said depressedly while holding the yellow throat in his mouth: "Can't I just eat some meat honestly? Why do you want me to eat internal organs?"
Xuan Yu calmly ate the pig's blood: "Because it can't be wasted." Du Heng echoed: "Yes, waste is shameful!"
Wen Qiong took a small bowl and put winter bamboo shoots and bean sprouts in it: "I like the vegetables in here. I have never eaten such delicious bamboo shoots before. And these bean sprouts are very good with rice."
Wen Qiong was so flattering that Du Heng was very touched: "Master, if you like it, I will make you some vegetarian dishes some other day?"
Wen Qiong smiled and said, "You don't have to make it specifically for me. I'll eat whatever you cook."
Du Heng likes such diners, it is so worry-free! Picky Feng Gui and Jing Nan better learn from this!
There were two large bowls of red dishes on the table, and Jing Nan started to yell: "Make me some chicken mushroom and duck egg soup, or I'm going to die of the spiciness!!"
Du Heng said calmly: "Forget about the chicken mushroom and duck egg soup. Eat shepherd's purse dumplings for lunch today. It will be ready soon. Don't worry."
Jing Nan's eyes had long been fixed on the stuffing Du Heng had prepared. Based on his understanding of Du Heng, this must be delicious. He still remembered the wontons he had eaten last time: "What are tangtuan? Is it the same as wontons? The wontons you make are all delicious."
Du Heng smiled and said, "It's not wontons, it's tangyuan. This is a specialty of my hometown. Just sit and wait for it. Xuanyu, take Jingnan to the side of the dining table. I can't move around with him next to me."
Jing Nan was so angry that he fell backwards: "How did I affect you? You just don't like me, right?"
Jing Nan sat on his chair in a huff. Feng Gui considerately gave him a piece of tripe: "Here, eat this to calm down." Jing Nan got angry: "No! Take it away!"
Du Heng took out half a basin of rice noodles, and Xuan Yu asked, "Do you need boiling water and rice noodles?"
Du Heng shook his head: "No need to boil water this time, use porridge water!"
Porridge? Hearing Du Heng say this, everyone focused their consciousness on the large bowl next to the basin. The bowl was filled with soup. Those who didn't know thought it was rice paste. This porridge was too watery, right? How many grains of rice could there be in it?
Xuan Yu asked curiously, "Where did you get the porridge water?" Why didn't he see such a bowl of porridge in the refrigerator?
Du Heng said: "When I first cooked the rice, I added a large spoonful of water and scooped it out after it boiled."
After scooping it out, Du Heng put it in the freezer area of the refrigerator. When he took it out, the rice soup was no longer boiling hot like before, but rather cool.
Du Heng carefully added rice soup to the rice noodles: "It would be better to use rice porridge to knead the rice noodles, but there is no rice porridge at home, so I used rice soup instead. The dumplings kneaded in this way are not easy to break when cooked or frozen."
Otherwise, Du Heng is a professional. If Xuan Yu were to do the kneading and adding water, Xuan Yu would either add too much water and his hands would be full of rice flour, or the rice flour would be too dry and crumbs would fall off when kneaded. In Du Heng's hands, the scattered rice flour quickly turned into a smooth and soft rice flour ball, not too hard or too watery, and it was as warm as jade when placed in the wooden basin.
Du Heng added half a pot of water to the pot. At this time, the spiritual rice in the other pot was ready. Du Heng smiled and said, "Those who want to eat can come and get some rice. Those who want to eat dumplings can wait a little longer. It will be ready soon."
However, no one went to serve the rice, and everyone was waiting for Du Heng to make dumplings. This fully proved that everyone loves new things and dislikes old things. With the new dumplings, they forgot about the old rice in the pot!
Du Heng pinched the rice flour dough into small pieces, held the dough, put his hands together and rubbed them in his palms, and a round ball appeared. At this time, he pressed the middle of the rice flour ball with his right thumb, and a dent appeared on the rice flour dough.
Du Heng's thumb and index finger applied even force to the sides, and soon a smooth rice noodle bowl appeared in his palm. He filled the gap in the middle of the rice noodle ball with a large spoonful of shepherd's purse and meat stuffing, and now it was time to show Du Heng's craftsmanship.
He held the unformed dumpling in his left hand, and held the outer edge of the "bowl mouth" with his right hand. He pinched the rice flour on the edge with his palm and slightly pushed inward, and the open "bowl mouth" became smaller and smaller. Du Heng was fast, and the dumpling seemed to be spinning in his hands. After a while, the gap above the rice flour for filling disappeared, and a round glutinous rice dumpling the size of a palm appeared in Du Heng's palm.
When the water in the pot boiled, twenty smooth shepherd's purse dumplings were placed horizontally and vertically on the chopping board.
Du Heng threw the dumplings into the boiling water pot and said, "Cook twenty first, four for each person."
The dumplings sank to the bottom of the boiling water pot, and the water in the pot became slightly turbid. It looked like there were a bunch of white eggs at the bottom of the pot. Du Heng gently pushed the dumplings with a wooden spoon to prevent them from sticking to the bottom. He pushed them every once in a while before they floated up.
Otherwise, what he would get was not shepherd's purse dumplings, but shepherd's purse rice porridge soup.
While the dumplings were cooking, Du Heng was wrapping them. He was still calling Xuan Yu: "Xuan Yu, when you see the water boiling, pour a bowl of cold water on it."
Xuan Yu nodded: "Okay."
After a while, the water in the pot boiled. Xuan Yu poured half a bowl of water into the pot, and the boiling water in the pot calmed down. Du Heng said, "Push them with the back of a wooden spoon, otherwise they may stick together. When you see the water boil, pour another bowl of cold water. Pour cold water three times until you see the dumplings float up."
Xuan Yu executed it immediately, and the two of them cooperated very well.
Wen Qiong looked into the pot curiously: "Is there any saying about pouring cold water?"
Du Heng kept cooking and said, "This dumpling is a bit big. Even if the skin is cooked, the inside may not be. It needs to be cooked for a while. But if it is cooked for too long, the skin will break. Pour cold water three times and then boil it, and the dumpling will be almost cooked."
Wen Qiong nodded: "I see."
Du Heng smiled and said, "Yes, in fact, my family has a more convenient way. It is to not add cold water, and after the dumplings float up, cover the pot and wait for a cup of tea, so that the dumplings can be cooked. But I want to take a look at the situation in the pot, so I didn't cover the pot."
When Xuan Yu poured water for the second time, twenty balls floated on the water in unison, looking as lovely as white jade balls. When he poured the third bowl of cold water, the demon cultivators wanted to add a fire to the pot pond so that the water would boil sooner.
Finally, the water boiled, and everyone stood by the pot with their bowls in hand: "Come one, come one."
After the shepherd's purse dumplings are cooked, they will be a circle larger than when they were first put into the pot. One dumpling can fill half a bowl in a small white jade bowl. After adding a little soup, the dumplings are soaked in the soup to keep them warm and moist.
Wen Qiong held the bowl and exclaimed: "It's so cute, I can't bear to eat it!"
She had eaten the red bean dumplings made by Du Heng, and she thought they were so cute. Then she changed to the big dumplings, and she still thought they were cute.
Xiaoxiao didn't feel reluctant to eat it, he swallowed the dumpling in one gulp and chewed it. Du Heng was really worried that the child would get his mouth burned, but when he thought that he could swim in the oil pan, he thought he was overthinking it.
Xiaoxiao was the first to give feedback. He hugged the bowl with his two little wings and pushed the half bowl of soup in front of Du Heng: "Chirp~~"
It was obvious that this meant another one. Du Heng touched Xiaoxiao's head and said, "You have to chew slowly, okay?"
Xiaoxiao held the second bowl of dumplings and nodded. He would chew it a few more times and swallow it slowly!
Feng Gui and Jing Nan were more reserved. They drank a mouthful of soup first, then made a hole in the glutinous rice balls. It must be the experience they had last time eating soup dumplings. There must be something similar between the glutinous rice balls and soup dumplings.
But this time they made a mistake, there was no soup in the dumplings!!
Du Heng held the dumpling with a spoon in his left hand and picked up half of the glutinous rice dumpling with chopsticks in his right hand. The soft and glutinous dumpling broke stickyly when picked up by the chopsticks, revealing the full stuffing inside.
The stuffing made of dark green shepherd's purse and white meat stuck to the white skin. The turquoise soup dripped from the broken part into the bowl below, and a mass of turquoise oil suddenly appeared in the bowl.
The dumpling was split into two.
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