"But the Shen Kingdom Kitchen God Zhong Tianzheng?" a fat cook from the Yan Kingdom stopped Zhong Tianzheng.

"Let's just try it out. Zhong Tianzheng said.

He has encountered all kinds of people who have come to compete during this period of time, who is he afraid of? Who has the kitchen god been afraid of?

"Twenty-third challenger. "The servants of the mission didn't say much, and went straight to the matter.

"Directly compare local dishes, and look at winning or losing. Zhong Tianzheng didn't talk nonsense and said directly.

Zhong Tianzheng said: "1 tender soil hen (about 1000 grams), 10 grams of fresh rice pepper, 3 grams of wild pepper seeds, 100 grams of white vinegar, 25 grams of cooking wine, 25 grams of green onions, 25 grams of ginger, 250 grams of chicken broth, 1 gram of monosodium glutamate, 4 grams of refined salt, 100 grams of cooked lard, 4 grams of sesame oil. After the chicken is slaughtered, remove the hair and wash it, make an incision next to the food bag, remove the food bag, cut the internal organs out of the anal incision, clean it, put it in the soup pot and cook for 5 minutes and soak it for 5 minutes, take it out and dry it, cut it into strips 5 cm long and 2 cm wide along the meat lines, cut the ginger into shreds, cut the fresh rice pepper into fine pieces, crush the wild pepper seeds, cut the green onion into inch segments, and cut the rest of the cut flowers. Put the wok on the fire, put in the cooked lard and burn it until it is hot, add the chicken pieces, ginger shreds, fresh rice pepper and stir-fry, then put white vinegar, cooking wine, refined salt, wild pepper seeds and continue to stir-fry, then put in the chicken consommé, simmer for 2 minutes, until the soup is closed to one-third, put in the green onion white section, monosodium glutamate and mix well, pour in sesame oil, put out of the pot and sprinkle green onions.

Zhong Tianzheng said: "1 local chicken (about 800 grams), 4 green onions, 1 piece of ginger, 30 grams of cooking oil, 2 tablespoons of broth, 2 teaspoons of cooking wine, appropriate amount of Sichuan pepper, appropriate amount of ingredients, appropriate amount of starch, a little pepper, a little balsamic vinegar, a little salt, a little sugar. Wash the chicken after slaughter, put it in a steamer and steam it for 15 minutes until it is seven mature, take it out and let it cool and cut it into pieces, add salt and sugar to marinate for 10 minutes. Heat the oil in the pot, add the ingredients and peppercorns and stir-fry until fragrant, stir-fry the ginger and green onions, then add the chicken pieces and stir-fry well, pour the cooking wine and fry a few times over high heat. 3. Add broth, balsamic vinegar, pepper, salt, sugar and bring to a boil, thicken with water starch.

Zhong Tianzheng said: "1 tender hen (weighing about 750 grams), 25 grams of red bell pepper, 25 grams of shredded green onions, 25 grams of shredded ginger, more than 20 peppercorns, 90 grams of peanut oil, 1 teaspoon of corn starch, a little pepper, a little monosodium glutamate, etc. Wash the chicken, boil it in a pot until it is removed without raw blood, let it cool and remove the chicken bones, cut it into strips 4 cm long and 1 cm wide, and starch it with wet starch. 2. Remove the persimmon pepper and cut it into long strips, mince the dried pepper and old garlic, and crush the peppercorns. Put oil in the pot and heat it, put in the dried chili pepper and stir-fry it slightly, then add shredded green onions, shredded ginger, shredded persimmon pepper, minced garlic and Sichuan pepper to stir-fry together, stir-fry the chicken strips under it, add monosodium glutamate, salt, vinegar and a little chicken broth, cover the pot and simmer for 10 minutes, thicken with water starch, pour sesame oil, and put it on a plate.

"1 local chicken, 25 grams of ginger, 10 grams of dried red pepper, appropriate amount of green onion, appropriate amount of vinegar, appropriate amount of starch, appropriate amount of cooking wine, appropriate amount of monosodium glutamate, appropriate amount of oil. Put the chicken in the soup pot and cook for about 8-10 minutes to remove the foam. After removing the chicken breast, separate the chicken breast and chicken thigh, and cut it into chicken fillet along the meat pattern. Cut the ginger and red chili pepper into thin strips, and cut the green onion into sections. Wok put on a hot fire, put in oil, add chicken tenderloin, ginger shreds, dried chili pepper and stir-fry under eighty percent heat, out of fragrance and red oil, then put vinegar, cooking wine, refined salt, pepper, boil over high heat, simmer over low heat for 2-3 minutes, until the soup is almost dry, put in green onions, monosodium glutamate, thicken with wet starch, change to high heat, turn the spoon a few times, and put it on a plate. 1 hen (weighing about 1000 grams), 100 grams of red bell pepper, 100 grams of green bell pepper, 5 grams of dried chili pepper, green onion, ginger, garlic, Sichuan pepper, cooking wine, starch, chicken broth, monosodium glutamate, vinegar, salt, soy sauce, sesame oil, vegetable oil. ”

Fat cook: "After the hen is slaughtered, haired, disemboweled, and gutted, washed and boiled in a pot of water until it is seven mature, and then cooled slightly after being removed." Chop the chicken into chunks, shred the green onion, ginger and red and green peppers. When the oil in the wok is boiled to 60% hot, add the peppercorns, fry the fragrant, remove it, add garlic, ginger and dried chili peppers, and stir-fry a few times. Put in the chicken and stir-fry, add salt, vinegar, monosodium glutamate, chicken soup and simmer slightly, when the chicken soup is about to dry, put starch to thicken, pour in sesame oil, and put it out of the pot and serve it on a plate. ”

Fat cook: "Chicken boys, onions, coriander, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of dried red pepper, appropriate amount of Shao wine, appropriate amount of rice vinegar, appropriate amount of starch, appropriate amount of sesame oil, appropriate amount of Sichuan pepper, appropriate amount of garlic." Debore and wash the chicken. Soak in water for 1 hour and soak in bloody water. Slice the green onion and slice the ginger. Put the chicken in the soup pot and add the green onion and ginger and cook for about 8 to 10 minutes until it is seven ripe. Cut the meat into small strips. Prepare the onion, garlic and coriander. Prepare the peppercorns, shred the dried red peppers and slice the garlic. Fill the pan with oil and sauté the peppercorns, shredded red pepper and garlic until fragrant. Add the chicken strips and stir-fry evenly. Then add vinegar, Shao wine, salt and water, bring to a boil over high heat, and simmer for 2 to 3 minutes. Cook until the soup is almost dry, thicken with wet starch. Add shredded onion and coriander and stir-fry evenly. ”

Fat cook: "200 grams of Xiangbai, 25 grams of canned green beans, 50 grams of fresh pineapple, 25 grams of canned cherries, 25 grams of guiyuan meat, 3 rock sugar." Peel and remove the core of the lotus seeds, put them in a bowl and add 150 grams of warm water, steam them in the basket until they are soft and rotten, wash the longan meat with warm water, soak for 5 minutes, decant the water, peel the fresh pineapple, and cut it into 1 cm square dices. Put the wok on medium heat, put in 500 grams of water, then put in the rock sugar and boil, wait until the rock sugar is completely dissolved, and remove the pot from the heat. Strain the sugar residue through a sieve, then pour the rock sugar water back into the pot, add green beans, cherries, cinnamon meat, pineapple, and bring to a boil. Decant the steamed lotus seeds, put them in a large soup bowl, and then pour the boiled rock sugar and ingredients into the soup bowl, and the lotus seeds float on top of it. ”

Zhong Tianzheng said: "Lotus seeds with warm water and soda ash, brush with a brush, see that they do not turn red, change the water to scrub, brush to the epidermis, take out and poke it with a small bamboo skewer, top the lotus heart, and then evaporate." If there is too little rock sugar and water, the lotus seeds will float up. Lotus seeds, rock sugar, green beans, longan, wolfberry white fungus, water. Wash the lotus seeds and soak them in water for 10 minutes. Wash the white fungus and soak it for later use. Wash the green beans, boil them in hot water for 8 minutes, put the lotus seeds and white fungus in the pot, add water and boil until soft. Put it in a bowl and steam until soft. Wash the cinnamon meat and wolfberry with warm water and soak for 5 minutes to decant off the water. Put the wok on medium heat, add 500 grams of water, then add rock sugar to boil, wait until the rock sugar is completely dissolved, and remove the pot from the heat. Strain the sugar residue through a sieve and pour the rock sugar water back into the pot. Add the longan meat and goji berries. Add the green beans again. Bring to a boil over high heat. Decant the steamed lotus seeds, put them in a large soup bowl, and then pour the boiled rock sugar and ingredients into the soup bowl, and the lotus seeds float on top of it. ”