A Bite of Douluo Continent

Suppressing a laugh as she watched the two of them finish their banter, Yu Lianxin spoke softly, "The fifth segment, 'A Hundred Years of Harmony,' begins. Male students who have only one female student chosen, please decide whether you want to hold hands with the female student next to you. As for male students who have multiple female students chosen, please decide which female student you want to hold hands with. Once you decide, you cannot change your mind."

Mo Qi felt his face getting hot, but he reacted very quickly. Almost immediately after Yu Lianxin made the announcement, he grabbed Yan hope's hand.

Xixi's hands are small, soft, and warm...

Mo Qi's face grew even redder, while Yan hope's face, which had already turned red to the roots of her ears, was now even more excited, her face burning with joy.

The bride-kissing segment occurs in every edition of the Sea God's Fate event, and this year is no exception.

However, Mo Qi was practically invisible in the inner courtyard and had little presence, while Yan hope, although very cute, was arrogant and violent, and never gave the male students a second glance. So naturally, no one would want to make a fool of themselves at this moment.

Therefore, their relationship progressed very smoothly, without any other competitors appearing.

Only a few male trainees who were more handsome or more talented won the favor of more female trainees, leading to a situation where the bride was snatched away during this segment.

But this situation is actually quite rare.

After all, everyone was already familiar with each other in the inner courtyard, and they might have already developed feelings for each other. They were just taking advantage of the Sea God's Fate to be together openly.

As Yu Lianxin announced the end of the fifth segment and offered her blessings to the couples who successfully paired up, Qi Han and his group followed the crowd on the viewing platform and left the Shrek Academy.

The Sea God's Fate Tournament has now come to a complete end.

Chapter 265 Chopped Chili (Seeking monthly tickets and recommendations at the end of the month)

After saying goodbye to the others, Qi Han returned to Hanshi Temple alone.

"Meow~"

He was greeted by Gulu, who refused to sleep because he had not returned.

"Sorry for waiting so long."

Qi Han rubbed Gu Lu's chin familiarly, with a hint of apology on his face.

According to the usual routine of the person and the cat, they should have closed for business at 7 pm and gone to bed before 8 pm.

It's already 10 o'clock now that we've finished watching the Sea God's Fate Ceremony.

Fortunately, the bed provided by Ruyi is high-tech enough that even if you only sleep for an hour, you can still be fully recharged.

After washing up, the two of them quickly fell into a deep sleep.

When Qi Han woke up again at Ruyi's call, it was already the next morning.

After calming Gulu, who had been startled awake by his getting up, Qi Han flashed into the system space.

After practicing for an afternoon yesterday, Qi Han has become thoroughly familiar with the characteristics of Hunan cuisine and has gained a lot of experience in practicing chopped chili fish head.

If all goes well, this dish should be ready by this morning.

And accidents obviously won't happen.

When Qi Han emerged from the training space before the business opened at noon, he had already mastered the art of making chopped chili fish head.

Not only that, he also used the rest of his time to unlock a new two-star recipe: Squirrel Mandarin Fish.

These two fish must be arranged neatly!

It's impossible to finish making the squirrel-shaped mandarin fish in the rest of the morning, but with some effort, it's still possible to finish it before the afternoon opening.

Of course, this was not the issue that Qi Han was concerned about at the moment; his attention was completely drawn to the chopped chili fish head.

Although he had tasted the flavors when he succeeded in the training space, all the ingredients used in the training space were simulated. Although he could taste them, they lacked satiety and thus lost their soul.

Qi Han had long been accustomed to cooking a meal in real life after each training session to enjoy a delicious feast.

Only when it's actually eaten can the experience be considered complete.

After preparing food for Gulu, Qi Han went into the kitchen, tidied up the stove, and prepared to cook chopped chili fish head.

Steamed fish head with chopped chili peppers is a Hunan dish.

Every cuisine has its own unique methods and soul. For example, in Sichuan cuisine, the fish-fragrant flavor is a special flavor that other cuisines do not have.

The soul of Hunan cuisine lies in chopped chili peppers.

The saying goes, "One region's water and soil nurture its people." Most parts of Hunan Province are humid and rainy, and this climate makes Hunan a major producer of chili peppers. Locals love spicy food. There is a saying that goes, "People from Jiangxi Province are not afraid of spicy food, people from Sichuan Province are not afraid of spicy food, but people from Hunan Province are afraid of not having spicy food." This shows how much people in Hunan love spicy food.

Not every Hunan dish is spicy, but there is no doubt that most of them are on the spicy side.

Chopped chili peppers, also known as chopped red chili peppers, are widely used in many Hunan dishes.

It is somewhat similar to crab roe.

This similarity does not refer to the ingredients or taste of the two, but rather to their function.

Chopped chili peppers are very flavorful and can be used to mix with noodles or rice. They can also be used as a seasoning in various dishes.

The name of this dish, Steamed Fish Head with Chopped Chili, clearly indicates that it requires the use of chopped chili peppers.

Therefore, Qi Han had to start by making the chopped chili peppers when cooking this dish.

The main ingredients used in regular chopped chili are only two: long green chilies and young ginger.

As a type of chili pepper with high spiciness, long and thin chili peppers are easy to identify. They have a long, thin body like a thread and have a more intense peppery aroma compared to other chili peppers, making them the most suitable for making chopped chili peppers.

If you can't handle too much spice, you can use red bell peppers instead. They have thicker flesh and are slightly less spicy than long peppers. Although the aroma of chopped chili peppers made with red bell peppers will be slightly milder, they look better.

If you can't even eat red bell peppers... maybe you could try Erjingtiao peppers?

Young ginger refers to tender ginger, also known as ginger sprouts.

When you cut a slice of ginger, you'll find some slightly coarse tendons in the ginger slice. These tendons make the ginger taste more astringent, or what is called "older".

Young ginger has almost no sinews, so it is more tender and crisper than old ginger, and has a better taste. If you are eating ginger directly, such as pickled ginger in vinegar, young ginger is the first choice.

Moreover, using young ginger has another advantage.

The saying goes, "Old ginger is spicier." Young ginger is much less spicy than old ginger. When making chopped chili peppers, ginger is mainly used for seasoning, while the spiciness should be provided by the chili peppers themselves. If the ginger is too spicy, it will overpower the other flavors.

After preparing both, Qi Han first put the chili peppers into a basin of water and carefully washed them clean, then took them out and dried the surface moisture.

This step is particularly crucial; if there is moisture on the surface, the chopped chili peppers will easily spoil.

The washed and dried long peppers gleamed slightly under the light.

The surface of the long green peppers is an enticing red, with a hint of orange, and if you get a little closer, you can smell the rich and slightly pungent spiciness.

For Qi Han, who had already made countless spicy fish head dishes in the training space, this level of spiciness was negligible.

Because he knew that the spiciness of the uncut and unprocessed long peppers was only a drop in the ocean.

After removing the stems from the dried long peppers, Qi Han took a deep breath and then quickly cut the peppers into even small pieces.

As the long peppers were cut open, a rich, spicy aroma instantly filled the entire kitchen.

In an instant, Qi Han felt his eyes begin to redden slightly and his nose begin to sting.

Goodness, this smell is really strong!

Gulu, who was sitting on the partition and enjoying his cat food, suddenly stiffened, sniffed slightly, and then let out a loud scream.

"Meow!"

This place is no place to linger, this cat takes its leave!

Immediately, it grabbed its food bowl and appeared in a flash in the dining area, in the corner furthest from the kitchen.

Seeing Gulu's miserable state, Qi Han chuckled. Then, his soul power circulated through the meridians near his nose and eye sockets, slowly relieving the discomfort caused by the spiciness.

Fortunately, I am already a Soul Master.

The role of soul power is not only to create powerful attacks. As Qi Han has been a soul master for a longer period of time, he has also figured out many tips and tricks for using soul power.

Cutting into sections is just the beginning. After cutting, Qi Han gathered the now-small-sectioned chili peppers on the cutting board and then chopped them up with a sharp knife.

The essence of chopped chili peppers lies in the word "chop".

After chopping the long green peppers into very small pieces, put them in a large porcelain bowl with a wide mouth for easy mixing later. Then, Qi Han started chopping the young ginger.

The method of cutting young ginger is similar to that of long chili peppers; first, slice it thinly, then finely mince it.

Although ginger has a similarly pungent smell, it is not comparable to chili peppers. Moreover, young ginger has a milder aroma, so cutting ginger is relatively easy on Qi Han's nose.

After slicing the young ginger, sprinkle it into the large porcelain bowl that already contains long green peppers. The bright red long green peppers and golden chili seeds are immediately given a third color.

It is a pale yellow color, typical of young ginger.

After adding salt in a 10:1 ratio of chili peppers to salt, carefully mix the minced ginger and chopped chili peppers evenly in the large porcelain bowl…

Yes, you heard right, it's adding salt in a 10:1 ratio.

Normally, when we add salt, we use words like "a little" or "appropriate amount" to describe it. But it's different with chopped chili peppers. A lot of salt needs to be added. The amount of salt has a great impact on the taste of chopped chili peppers because it keeps the liquid in the chopped chili peppers at a high salt concentration, thereby inhibiting the fermentation process of yeast.

If you add too little, the chopped chili will have a shorter shelf life and will be more prone to turning sour.

Although this will make the chopped chili too salty to eat directly, it will not affect its use in mixing with rice or noodles.

Then carefully add high-proof liquor to sterilize and enhance the flavor.

After stirring a few more times to thoroughly mix the rich, high-proof liquor provided by Ruyi with the chopped chili peppers in the large porcelain bowl, Qi Han carefully scooped up a spoonful of bright red chopped chili peppers with the stirring spoon.

With the edge of the large spoon pressed against the side of the large porcelain bowl, slowly tilt it to allow the moisture from the chopped chili to flow back into the bowl. Then, Qi Han carefully brought the spoonful of chopped chili close to his mouth and nose.

After so much stirring and processing, the incredibly pungent spiciness from when the chili peppers were first chopped has mostly dissipated. What remains now is more of the chili pepper's own aroma, a slightly spicy yet incredibly enticing scent mixed with a hint of mellow wine aroma, which sneaks into Qi Han's nostrils like a needle finding its way in.

Although it wasn't the complete version of chopped chili peppers, the aroma was already making his mouth water.

It smells so good...

Qi Han took a greedy sniff, then reluctantly picked up an empty large jar from the side and put the spoonful of chopped chili peppers into it.

One spoonful after another, each spoonful of chopped chili peppers needs to be drained of as much moisture as possible before being put into the jar.

When the porcelain bowl was empty, leaving only some light red liquid, Qi Han sealed the mouth of the jar and placed it into the time acceleration device next to him.

Normally, chopped chili peppers need to be marinated for about a month to reach their perfect consistency.

But for Qi Han, five minutes was enough.

This system's cutting-edge technology is terrifying.