The two followed the master to the inner hall, and the master handed two gold-lettered invitations to the two.

"Congratulations to the two chefs for making the cut, this is our invitation to the finals of Feng Shi Villa, at that time, the final time will be three days from Feng Shi Villa, please be sure to participate on time. ”

The two saluted their master, and then each retreated.

Zhong Tianzheng glanced at Shi Zheng, then left the competition venue, asked the master that there was only one inn nearby, and walked to the nearby inn after asking the way.

Shi Zheng made a deep impression on Zhong Tianzheng.

"It's the first time I've been so stressed to cook since I came into this world, and I'm tired to death. Zhong Tianzheng stretched.

Came to the inn to meet the two, and after dinner, Zhong Tianzheng returned to the room alone, and then immediately entered the cooking space.

"Is there any special training?"

"Yes, but it's hard work, are the hosts sure they want to participate?"

"I'm willing!" Zhong Tianzheng agreed without thinking about it.

In this world, only cooking skills are the proof of strength! Only by becoming stronger can we win in the chef competition, and Zhong Tianzheng firmly believes in this.

"This special training is divided into two rounds, the first round is the basic theory of culinary learning, the second round is the actual cooking, and now we will enter the first round immediately!"

Tang De Yiyin, 祓 (Yinfu) in the temple, 爝 (Yindu) to 爟 (sound irrigation), provoke to sacrifice the Monkey. Tomorrow I will see it in the morning and say that the soup is delicious. Tang said: "Can it be right?" said to him: The country of the monarch is small, not enough to have it, and then it can be possessed by the Son of Heaven. The three groups of insects, those who live in water are fishy, those who are fleshy (sound sense) are ashamed, and those who are herbivores are fat. The stench is beautiful, and there is a reason for it. The essence of all tastes, water is the beginning. Five flavors and three materials, nine boiling and nine changes, fire for the age. When the disease is slow, the smell is eliminated and the body is removed, and it will be won without losing its reason. The things that are blended will be sweet, sour, bitter, bitter, and salty. How many successes, their Qi is very small, and they all have their own beginnings. The change in the tripod, the subtle microfiber, the mouth can speak, and the ambition cannot be spoken. If you shoot the micro, the yin and yang are turned into four hours. Therefore, it is long but not bad, ripe but not rotten, sweet but not muzzling, sour but not cool, salty but not reduced, pungent but not strong, light but not thin, fat but not greasy.

"Please translate. ”

Zhong Tianzheng knew that this was the original flavor of the famous Lu Spring and Autumn Book in history, and Zhong Tianzheng happened to study it before, which was difficult for Zhong Tianzheng.

"Tang got Yi Yin, and held a ceremony for Yi Yin to ward off disasters and evil spirits at the Jongmyo Temple, lit reed grass to drive away bad luck, and killed animals and smeared blood to ward off disasters and evil spirits. The next day, the court and the ministers met, and Yi Yin and Tang talked about the best taste in the world. Tang said, "Can you make it according to the method?" Yi Yin replied, "Jun's country is small, and it is impossible to have all of them; When it comes to the three types of animals in the world, the smell of water is fishy, the smell of carnivorous animals, and the smell of animals that eat grass. Whether it's a foul smell or a delicious taste, there's a reason for it. The root of taste lies in water. The five flavors of sour, sweet, bitter, spicy and salty and the three materials of water, wood and fire all determine the taste. The fire is big and the fire is small, and the fire can be extinguished and removed by the different fires, and only in this way can it be done well without losing the quality of the food. The harmony of taste is inseparable from sweetness, sourness, bitterness, pungent and saltiness. Use more and use less, and mix these seasonings together according to your own taste. As for the changes in the pot, it is very subtle and subtle, and it is not something that can be expressed in a few words. In order to accurately grasp the subtle changes in food, it is also necessary to consider the transformation of yin and yang and the influence of the four seasons. Therefore, it is not rotten for a long time, it is not too rotten when cooked, it is sweet but not too sweet, it is sour but not too sour, it is salty and not salty, it is bitter, it is spicy and not spicy, it is not too thin, and it is not too greasy, so that it is delicious!"

"The translation is correct. ”

"Now that we're in the second round of the cooking competition, is the host ready?"

Zhong Tianzheng took a deep breath: "Ready! Let's start!"

"Please learn most of the dishes of Fujian cuisine in the cooking space, learn twenty dishes that are successful in special training, please note that failure will be wiped out, please note that when you have not learned enough Fujian cuisine, you cannot leave the cooking space, please confirm again. ”

"I'm sure!" Zhong Tianzheng has never been as determined as he is today since he learned to cook.

"The second round of special training begins!"

Zhong Tianzheng's first dish is chicken soup with sea mussels, the shell is slightly triangular, the shell length is usually 7~9 cm, the top of the shell is slightly in front of the center, the ventral margin is round, the body height is 4/5 of the body length, and the body width is 1/2 of the body length. The shell is thick, the shell surface is smooth, the growth wheel veins are obvious, the top of the shell is light purple, and the rest of the shell is beige or grayish-white. It is widely distributed in the shallows of the Indo-Pacific Ocean. Its individual is large, the meat is crisp and tender, the taste is sweet, it has high nutritional and edible value, and it is a kind of precious shellfish with high economic value. Zhanggang mussel (3500g) and chicken (1500g). Beef (fatty) (750g); Pork tenderloin (750g). salt (7 grams); Cooking Wine (8g)

He first slaughtered the old hen, gutted it, washed it (leaving chicken blood water, cutting off the chicken breast meat and using it for another purpose) and cut it into 4 pieces and boiled water with beef (cut 4 pieces) and pork loin (cut into 4 pieces) in boiling water, removed the floating dirt, put it in a basin, added 1500 grams of water, steamed it in the basket drawer for 3 hours, took it out, removed the meat and left the soup, and filtered out impurities and oil slick. Chop the chicken breast into minced meat, mix it with chicken blood water and refined salt and knead it into several small round balls, cook it in a pot with chicken broth for 5 minutes, remove the chicken minced balls, filter out impurities, and become a high-quality three-mushroom chicken broth.

Split the shell of the clams, take out the meat and buttons, the tip of each clam is sliced into 2 pieces, the meat is cut into 2 pieces, washed and put into a pot of boiling water until 6 mature, take out and put it in a bowl, pour in a little cooking wine "pulp", then drain the wine juice, add about 150 grams of three-mushroom chicken soup (hot) and then drain the soup and season the two-mushroom chicken soup with refined salt, and immediately after boiling, it will be filled into the sea mussels, and it is ready.

In the mushroom soup, the chicken blood and preserved meat play the role of filtering the impurities of the chicken soup; the sea mussels should be boiled in water for the first time, only reaching six maturity; the three mushroom soup should be eaten immediately after being poured into the soup to prevent aging.

Clam meat contains a kind of 7-cholesterol and 24-methylene cholesterol which have the effect of lowering serum cholesterol, which has the effect of lowering cholesterol. Traditional Chinese medicine believes that clam meat is cold in nature, salty in taste, can nourish yin, dissolve phlegm, soft and firm, and benefit water, and has the effect of nourishing yin and brightening eyes, soft and firm, and dissolving phlegm.

Chicken meat is tender, delicious, high protein content, and easy to be absorbed and utilized by the human body, has the effect of enhancing physical strength and strengthening the body, and contains phospholipids that play an important role in human growth and development, which is one of the important sources of fat and phospholipids in the dietary structure of Chinese. And the whole body of the chicken is medicine, which is beneficial to the five organs, replenishes deficiency, strengthens the stomach, strengthens the muscles and bones, invigorates blood circulation, regulates menstruation, and stops leucorrhoea. It is used for fatigue and thinness, lack of food, diarrhoea, dizziness, palpitations, irregular menstruation, postpartum milk loss, thirst, edema, frequent urination, spermatozoa, deafness and tinnitus. It can be eaten by the general population, but it is more suitable for the elderly, the sick, and the infirm.

Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, for growth and development and postoperative, post-illness recuperation of people in the replenishment of blood loss, repair of tissues and other aspects are particularly suitable, eating beef in the cold winter can warm the stomach, is the season's tonic products; beef has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people who are hidden in the middle of the qi, short of breath and weak body, sore muscles and bones, anemia and long-term illness and yellow and dizzy.

Pork tenderloin: pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia;

Clams should not be eaten with snails, oranges, and celery. Chicken: Chicken should not be eaten with pheasant, soft-shelled turtle, mustard, carp, crucian carp, rabbit meat, plum, shrimp, sesame, chrysanthemum, onion and garlic, etc.; it is easy to be poisoned when eaten with sesame seeds and chrysanthemums; it will cause diarrhea when eaten with plums and rabbits; and it will get hot when eaten with mustard. Beef (fat and lean): Beef should not be eaten with chestnuts, snails, brown sugar, leeks, liquor, and pork.

Pork tenderloin: pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork.

Sea mussel is a treasure in China's seafood, the meat is crisp and tender, the color is white and transparent, it grows in the sand of the sea water at the freshwater cultural sink, the shell is thin, slightly triangular, and the quality of Zhanggang in Changle District, Fuzhou, Fujian Province is the best.

He first made Babao red sturgeon rice, and prepared ingredients such as 125 grams of glutinous rice, 750 grams of blue crab, ham sausage, duck meat, pork belly, duck gizzard (10 grams), dried shrimp (5 grams), bamboo shoots (10 grams), peanut kernels (fried), (5 grams) shiitake mushrooms (fresh), (5 grams), green onions (8 grams), ginger (5 grams), cooking wine (6 grams), white soy sauce (5 grams), pepper (1 gram), monosodium glutamate (1 gram), lard (refined) (30 grams).

Zhong Tianzheng first washed the glutinous rice, soaked it in water for 30 minutes, drained it, and steamed it in the basket drawer; steamed the ham and other eight kinds of auxiliary ingredients and cut it into dices; washed the red sturgeon, removed the gills, and cut the umbilicus into slices;

Mix the eight kinds of diced ingredients and glutinous rice together and mix well, put them in a bowl, row the sturgeon fillets with washed and sliced sturgeon on top, add the white onion and ginger slices and steam them in a hot cage for 20 minutes, take out and pick off the white onion and ginger slices; put the pot on the hot fire, put it in the soup and boil, add 3 grams of scallop juice, white soy sauce, cooking wine, monosodium glutamate, pepper to taste, and pour it on the eight treasure rice.

Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch, etc., rich in nutrition, for the warmth and strength of food; has the effect of nourishing the spleen and invigorating qi, strengthening the spleen and stomach, stopping deficiency and sweating, and has a certain relieving effect on the spleen and stomach deficiency and cold, poor appetite, abdominal distension and diarrhea; glutinous rice has the effect of astringency, and has a good therapeutic effect on frequent urination and night sweats.

Blue crab is rich in protein and trace elements, which has a good nourishing effect on the body, and has the effect of strengthening the waist and kidney, eliminating accumulation and strengthening the spleen, nourishing the heart and soothing the nerves.

Ham sausage contains nutrients such as protein, fat, carbohydrates, various minerals and vitamins that supply the human body, and also has the advantages of high absorption rate, good palatability, strong satiety, etc., and is also suitable for processing into a variety of dishes. Ham sausage contains additives such as nitrite and is not eaten much.

The fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and can also be anti-aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body, and has a protective effect on patients with heart diseases such as myocardial infarction. Duck meat is cold, cold, sweet and salty, and the main supplement is weak. Nourish the yin of the five internal organs, clear the heat of deficiency and labor, nourish blood and water, nourish the stomach, relieve cough and self-shock, and eliminate snail accumulation. It is suitable for general people, especially for patients with body heat, heat, weakness, lack of food, constipation, edema, heart disease, cancer, and patients after radiotherapy and chemotherapy.

Pork belly contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron, etc., which has the effect of tonifying deficiency and strengthening the spleen and stomach, and is suitable for people with qi and blood deficiency and thin body.

The main nutrients of duck gizzard are carbohydrates, proteins, fats, niacin, vitamin C, vitamin E and minerals such as calcium, magnesium, iron, potassium, phosphorus, sodium, and selenium. Duck gizzard is rich in iron, and women can eat more appropriately. Traditional Chinese medicine believes that duck gizzard has a sweet and salty taste, and has the effect of strengthening the stomach.

Dried shrimp is rich in protein and minerals, especially calcium, rich in magnesium, can protect the cardiovascular system, has a certain effect on the prevention of arteriosclerosis, hypertension and myocardial infarction, and has a calming effect, commonly used to treat neurasthenia, autonomic dysfunction and other diseases. Regular diet for the elderly can prevent osteoporosis caused by calcium deficiency.

Bamboo shoots are rich in signature nutrients such as B vitamins and niacin, and have the characteristics of low fat, low sugar, and high dietary fiber, and can absorb a large amount of oil to increase taste. Therefore, obese people, if they often eat bamboo shoots, the fat they eat at each meal will be adsorbed by it, reducing the absorption and accumulation of fat by the gastrointestinal mucosa, so as to achieve the purpose of weight loss, and bamboo shoots also contain a lot of fiber, which can not only promote intestinal peristalsis, go to food accumulation, prevent constipation, but also be a good product for obese people to lose weight, and can reduce diseases related to high fat. In addition, because bamboo shoots are rich in niacin, dietary fiber, etc., which can promote intestinal peristalsis, help digestion, eliminate food accumulation, and prevent constipation, so it has a certain effect of preventing digestive tract tumors.

Peanut kernels are rich in protein, unsaturated fatty acids, vitamin E, calcium, magnesium, zinc and other nutrients, which have the effect of enhancing memory, anti-aging, hemostasis, preventing cardiovascular and cerebrovascular diseases, and reducing the occurrence of intestinal cancer.

Shiitake mushroom has the nutritional characteristics of high protein, low fat, polysaccharides, a variety of amino acids and a variety of vitamins, and there is a kind of wheat alcohol in shiitake mushrooms that is lacking in general vegetables, which can be converted into vitamin D, promote the absorption of calcium in the body, and can enhance the body's ability to resist diseases. Normal people eating shiitake mushrooms can play a role in preventing cancer. Eating more shiitake mushrooms for cancer patients can inhibit the growth of tumor cells, and shiitake mushroom diet therapy has a certain weight loss effect on patients with thick abdominal wall fat. Lentinus edodes contain gland, choline, tyrosine, oxidase and some nucleic acid substances, which can lower blood pressure, cholesterol and blood lipids, and prevent arteriosclerosis, liver cirrhosis and other diseases. A large number of practices have proved that shiitake mushrooms have a wide range of cancer prevention and treatment, and have been used in clinical treatment. Shiitake mushroom also contains a variety of vitamins and minerals, which has a great effect on promoting human metabolism and improving the body's adaptability; shiitake mushroom also plays a therapeutic role in diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for indigestion, constipation, etc.

Glutinous rice should not be eaten with chicken. Blue crab: Crabs should not be eaten with sweet potatoes, pumpkin, honey, oranges, pears, pomegranates, tomatoes, melons, peanuts, snails, celery, persimmons, rabbit meat, and nepeta. It should not be eaten with tea, and tea should not be drunk when eating crabs and within 1 hour after eating crabs. Duck meat: Duck meat should not be eaten with rabbit meat, bayberry, walnuts, turtles, fungus, walnuts, garlic and buckwheat.

It is strictly forbidden to take a large amount of vitamin C at the same time when eating shrimp, otherwise, trivalent arsenic can be generated, which can cause death; it is not suitable to eat with pork, which will damage sperm; avoid eating with dog meat, chicken, roe meat, venison, and pumpkin; avoid sugar; fruit juice and shrimp are restrained, and eating together will cause diarrhea. Bamboo shoots should not be eaten with lamb liver. Peanuts should not be eaten with cucumbers and crabs, otherwise it is easy to cause diarrhea, and peanuts should not be eaten with muskmelon.

Zhong Tianzheng then made fried fresh bamboo clams, he prepared 750 grams of bamboo clams, 7 grams of fresh mushrooms, 80 grams of winter bamboo shoots, 5 grams of white sugar, 15 grams of white soy sauce, 2 grams of monosodium glutamate, 5 grams of shallots, 5 grams of garlic, 10 grams of sesame oil, starch, broad beans, 30 grams of peanut oil, and 20 grams of rice wine. Nourishing yin and conditioning Replenishing deficiency and nourishing the body.

He first cut the razor clams with a knife along the mouth, peeled the shell and took out the meat, removed the belly, thread and membrane, and formed two connected slices of each razor clam; the foot skirt slice lotus leaves, remove the sand and wash; put the cleaned razor clams into a hot water pot at 70 °C until they are five ripe and take them out, put them in a bowl, grasp and marinate them with rice wine, and decant the miscellaneous wine juice; peel and wash the winter bamboo shoots, blanch them, and cut them into thin slices 2 cm long and 1.3 cm wide;

Remove the stems of the mushrooms, wash them, and dissolve them into corner slices; remove the roots of the green onions, wash them, take the white onion and cut the horseshoe slices; put on the soup, monosodium glutamate, sugar, white soy sauce, sesame oil, wet starch and mix evenly into a marinade; put the wok on the fire, add peanut oil, burn until it is hot, first stir-fry the minced garlic in the pot slightly, and then add rice wine, marinade, winter bamboo shoots, and shiitake mushrooms to boil;

Then thicken with wet starch, and when the juice sticks, pour in the slices of bamboo razor clams, stir-fry a few times and serve on a plate. The razor clams are fresh and tender, blanched until they are five ripe, and then seasoned and thickened in the pot.

The taste is salty and umami, the bamboo clams are white, the winter bamboo shoots are tender and yellow, and the mushrooms are dark, and the three colors reflect each other, which is beautiful and generous. The frog meat is tender and crispy, smooth and refreshing, ready to eat when cooked, and has a pleasant flavor.

Clam meat is rich in protein, calcium, iron, selenium, vitamin A and other nutrients, delicious taste, high nutritional value, and has the function of replenishing deficiency. According to the theory of traditional Chinese medicine, the clam meat is sweet, salty, and cold, and has the effects of tonifying yin, clearing heat, removing annoyance, and detoxifying alcohol, and has a certain therapeutic effect on postpartum weakness, heat and thirst, damp hot water edema, dysentery, drunkenness, etc.

Shiitake mushroom has the nutritional characteristics of high protein, low fat, polysaccharides, a variety of amino acids and a variety of vitamins, and there is a kind of wheat alcohol in shiitake mushrooms that is lacking in general vegetables, which can be converted into vitamin D, promote the absorption of calcium in the body, and can enhance the body's ability to resist diseases. Normal people eating shiitake mushrooms can play a role in preventing cancer. Eating more shiitake mushrooms for cancer patients can inhibit the growth of tumor cells, and shiitake mushroom diet therapy has a certain weight loss effect on patients with thick abdominal wall fat. Lentinus edodes contain gland, choline, tyrosine, oxidase and some nucleic acid substances, which can lower blood pressure, cholesterol and blood lipids, and prevent arteriosclerosis, liver cirrhosis and other diseases. A large number of practices have proved that shiitake mushrooms have a wide range of cancer prevention and treatment, and have been used in clinical treatment. Shiitake mushroom also contains a variety of vitamins and minerals, which has a great effect on promoting human metabolism and improving the body's adaptability; shiitake mushroom also plays a therapeutic role in diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for indigestion, constipation, etc.

Winter bamboo shoots are a kind of delicious food rich in nutritional value and medicinal function, tender and fresh, crisp and refreshing, containing protein and a variety of amino acids, vitamins, as well as calcium, phosphorus, iron and other trace elements and rich in fiber. It can promote intestinal peristalsis, which not only helps digestion, but also prevents constipation and colon cancer. Winter bamboo shoots are a high-protein, low-starch food, which has a certain therapeutic effect on patients with obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis. The polysaccharide substances it contains also have certain anti-cancer effects. However, winter bamboo shoots contain more calcium oxalate, and children, people suffering from urethral stones and nephritis should not eat more.

Winter bamboo shoots: Winter bamboo shoots should not be eaten with lamb liver. Bamboo clams, a marine mollusc, produced in Fujian Lianjiang, Changle, Fuqing and other places along the coastal shallows, with oysters, clams, cockles are collectively called China's four major economic shellfish, but the bamboo clams are the superior products of razor clams, especially precious. It is characterized by a thin and long shell, with yellowish-brown color, hugging like a bamboo tube, "Fujian Baiyi Lu" has long been "like a clam and round like bamboo...... , the elder is five or six inches,...... The big one is like a cane", and "white fried fresh bamboo clams" is a famous dish in Fuzhou.

The clam meat is plump, crisp and tender, delicious and sweet, rich in protein, fat, calcium, iron, phosphorus and other substances, and has high nutritional value.

Zhong Tianzheng's next dish is Tai Chi taro paste.

Tai Chi taro paste is a characteristic traditional dish of Fujian, which belongs to Fuzhou cuisine. It is made from betel nut taro, which is abundant in Fujian, and steamed with sugar and lard. This dish is simple and generous, the taro paste is delicate and smooth, sweet and delicious, it looks like a cold dish, but it tastes hot and has a unique flavor.

Tai Chi taro paste This dish is delicate and soft, sweet and delicious, it looks like a cold dish, but it is actually hot and has a unique flavor. "Fragrant rice and green mushroom rice, purple taro soup with vegetables". This is a poem by the Tang Dynasty poet Wang Wei praising taro. Taro has always been a delicacy on the plate. "Taiji taro paste" is one of the traditional sweets of Fujian cuisine, and the Fuzhou area is auspicious and festive, and there are many of this dishes on the banquet.

Taro paste originated from the Qi family's army. One year, on the eve of the Mid-Autumn Festival, the Qi army defeated the Japanese invaders. Then they camped in the mountains, rested, and prepared to celebrate the victory and the festival. The cunning Japanese invaders took this opportunity to surround the team in an attempt to trap the Qi family's army. After the Qi army ran out of food, they had no choice but to dig wild vegetables and peel the bark of trees to eat; when the wild vegetables were gone, they dug up wild taro and ate them. Because it was not handled well, the wild taro was numb and hard, and it was very unpalatable, and then the fireman steamed it instead of cooking; it was steamed and cooked, and the powder was fragrant and easy to swallow. Wild vegetables and wild taro helped the Qi family army tide over the difficulties and defeat the Japanese invaders. The eating method of steamed taro was transmitted to the people, and after continuous improvement, it was made into taro paste and Taiji taro paste.

It is famous, there is an interesting anecdote: in the nineteenth year of Daoguang of the Qing Dynasty (1839 AD), when Lin Zexu sent the minister to Guangzhou to ban smoking, the consuls of Britain, Germany, the United States, Russia and other countries prepared a Western food mat to "entertain" Lin Zexu in order to ridicule Chinese officials, in an attempt to make Lin Zexu make a fool of himself when eating ice cream. Afterwards, Lin Zexu also set up a sumptuous banquet to "pay tribute" to these consul gentlemen. After a few cold dishes, a plate of dark gray and shiny, dark brown and smooth, like two fish lying upside down, not steaming, like cold dishes. A foreign consul picked up a spoon and scooped it into his mouth, so hot that his eyes were so hot that he didn't have time to vomit; when he heard a "squeak", he saw that the lips of the other consul were also burned with a circle of red "lace", and the other guests were stunned. At this time, Lin Zexu stood up casually and introduced: "This is a famous dish in Fujian, China, called Taiji taro paste." Since then, the dish has become famous.

This seemingly cold dish but very hot sweet dish has been passed down from that time to the present day, and its special comes from the method. In fact, after the steamed taro is peeled and crushed into a puree, mixed with lard sugar, spices, sesame seeds, etc., stirred evenly on the hot pot and then put into a basin, and with red dates, hawthorn ripe lotus seeds, winter melon sugar, etc., decorated with Tai Chi patterns on the taro mud surface, the most important thing is to pour a layer of cooked lard at the end, so that the heat is sealed and cannot come out.

Although Babao taro paste can be eaten in almost every restaurant in Fuzhou, it has the largest variety of traditional snacks in Fuzhou. This popular taro paste has a new twist, and they have made an "S" shaped Tai Chi taro paste. The taro paste and the ingredient red bean paste form an "S", and a cherry is placed on each side to form a more vivid and three-dimensional Tai Chi pattern. A faint purple color, full of luster, like two carp lying upside down in it.

However, the most basic method of taro paste has been inherited, and only the shape and style have changed, and when people still insist on choosing the most traditional taste, it is enough to make this 100-year-old restaurant not have to face the embarrassment of loss.

1000 grams of betel nut taro. 100 grams of red dates, 15 grams of cherries, 15 grams of melon seeds, and 50 grams of candied winter melon strips. 35 grams of sugar, 250 grams of cooked lard.

He first peeled the betel nut taro, cut each into 4 pieces, put it in a basin, added 150 grams of water, steamed it in the basket for an hour, took it out, put it on a curved board, pressed it into a fluffy shape with a knife, and picked out the thick tendons. Peel and core the jujubes, chop them and divide them into two parts. Winter melon strips cut into rice grains like in. Put 50 grams of red dates in a bowl, add 50 grams of sugar, and steam them in the basket drawer over medium heat for five minutes. Put the wok on a slight fire, heat 25 grams of lard, stir the steamed red dates into a paste in the pot, pour it on the taro paste, and then use melon seeds and cherries to decorate the taro paste into a Tai Chi pattern.

Taro: Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponins and other components. Among the minerals contained, the content of fluorine is high, which has the effect of cleaning teeth to prevent caries and protect teeth. Its rich nutritional value can enhance the body's immune function, and can be used as a common medicinal diet staple food for the prevention and treatment of cancer. It has the role of adjuvant therapy in cancer surgery or postoperative radiotherapy, chemotherapy and rehabilitation. Taro contains mucus proteins that improve the body's resistance. Taro is an alkaline food, which can neutralize the acidic substances accumulated in the body, adjust the acid-base balance of the human body, produce the effect of beauty and black hair, and can also be used to prevent and treat hyperacidity. Taro is rich in mucus saponin and a variety of trace elements, which can help the body correct the physiological abnormalities caused by the lack of trace elements, and at the same time can increase appetite, help digestion, and fight cancer.

Light snail slices, Fuzhou City, Fujian Province, characteristic traditional dishes, belongs to Fujian cuisine-Fuzhou cuisine, snow-white snail slices are lightly coated with red snail juice, stretching like flowers, breathtaking. Cut off the tail of the snail meat, cut it into evenly sized slices, put it in hot water and pick it up. Pick up the winter bamboo shoot slices in the pot after passing the oil, stir-fry the garlic and ginger in the pot until fragrant, then put in the fragrant grains and stir-fry slightly, then add the mushrooms and the oiled shiitake mushroom slices, pour in the marinade made of soup, monosodium glutamate, white soy sauce, sesame oil, and wet starch and boil it evenly, put in the snail slices, and stir-fry it. The snow-white snail slices are paired with the red juice, which is crispy, tender and fresh, and fragrant and beautiful.

This product is a famous dish with unique local characteristics in Fuzhou, and it is also one of the famous knife dishes in Fujian cuisine.

400 grams of snail meat, 75 grams of bamboo shoots, 10 grams of shuifa mushrooms, 2 green onions, 15 grams of minced garlic, 15 grams of white soy sauce, 1 gram of minced ginger, 3 grams of monosodium glutamate, 10 grams of wet starch, 50 grams of soup, 20 grams of red lees, 5 grams of sesame oil, 10 grams of Shao wine, 250 grams of peanut oil, 10 grams of sugar.

He first cut off the tail of the snail meat, used a bamboo brush to remove the stain, washed it, slipped it into a thin slice of uniform size, put it in a hot water pot at 60 °C, scooped it up and drained it, stirred it with Shao wine and marinated it slightly. Winter bamboo shoots and mushrooms are cut into slices that match the snail slices. Cut the water chestnut slices into white onions, and mix them into a marinade together with soup, monosodium glutamate, sugar, white soy sauce, sesame oil, and wet starch.

Put the wok on a hot fire, and when the peanut oil is 70% hot, fry the bamboo shoots in the pan for about 1 minute, pour them into a colander and drain the oil. Leave about 15 grams of residual oil in the wok, put it back on the hot fire and heat it, first stir the minced garlic in the pot to bring out the fragrance, then put in the red grains and stir-fry slightly, then put in the mushrooms and the oiled winter bamboo shoot slices, boil the marinade and thicken evenly, immediately put in the snail slices, stir-fry evenly, and put it on the plate.

The washed snail meat slices are thin slices, the thickness should be uniform, too thick and not easy to fry, too thin and not brittle and easy to age.

400 grams of fragrant snail meat, 10 grams of shuifa mushrooms, 75 grams of winter bamboo shoots, and 20 grams of fragrant grains. Slices of fragrant snail meat into thin slices, blanched and grasped well with Shao wine, sliced winter bamboo shoots and mushrooms, sliced green onion white and clear soup and seasonings into marinade. The slices of winter bamboo shoots are oiled. After choking the garlic and ginger, put the fragrant grains, mushrooms, and bamboo shoot slices, pour in the marinade, and then put the snail slices, stir-fry and put it on a plate.

Zhong Tianzheng then made stir-fried double crispy.

This is a traditional local dish of Fujian, which belongs to the Fujian cuisine - Fuzhou cuisine. With jellyfish skin and pork loin as the main ingredients, the taste is crisp and refreshing, the shape is beautiful, it is a delicacy on the banquet in Fuzhou, and it is also a delicious home-cooked dish. In the practice, pay attention to knife work and heat, and the knife should be fast and rhythmic when cutting the pork loin, so that the finished dish will be both crispy and beautiful. Pork loin, sea stinger skin. Ingredients: onion, garlic, steamed bun, cauliflower, green and red peppers, green onions.

Seasonings include soy sauce, sugar, vinegar, pepper, sesame oil, and corn starch.

He first cut the pork loin into two slices and washed them away with water to remove the peculiar smell, and the sea slices were washed away with water to remove the salty taste;

Cut the green onion into sections, cut the garlic into minced pieces, cut the steamed buns quickly, cut the pork loin flower knife on the horizontal and vertical symmetrical fine lattice flowers, and cut the sea stinger skin into pieces. Slice the onion, green and red peppers, and cut the cauliflower into cubes. Take a small bowl and mix the soy sauce, sugar, vinegar, pepper, green onion, garlic, sesame oil and cornstarch into a sauce;

Fry the steamed buns with 50% oil until golden brown at temperature, put them at the bottom of the plate; boil the water, blanch the kidney flower and sea slug skin slightly and then get out of the pot and drain the water; heat the pan with cold oil and onions, green and red peppers, cauliflower, and then pour in the pork loin, sea slug skin and stir-fry quickly over high heat, pour in the adjusted sauce and stir well.

Zhong Tianzheng continued to make fried liver.

Add some vinegar to the water, put it rinsed with water, and soak the pork liver for more than two hours to fully soak in the blood water. Take out the soaked pork liver and grasp it well with an appropriate amount of light soy sauce, cooking wine, pepper and an appropriate amount of sweet potato starch. Finely chop the shallots and ginger for later use. Mix with a tablespoon of light soy sauce, a tablespoon of cooking wine, and a teaspoon of sugar to form a sauce for later use. There is more oil in the pan and heat the oil over high heat. After the oil temperature rises to a relatively high level, pour the pork liver into the pot, use chopsticks to pull the pork liver apart, immediately turn off the heat, and immediately put out the pork liver after the pork liver changes color. Leave a little base oil in the pan, add the chopped green onion and ginger and stir-fry until fragrant

Add the pork liver and stir-fry twice, then add the seasoned sauce, stir-fry so that the pork liver is evenly coated with the sauce, turn off the heat, add a little sesame oil to get out of the pot. The pork liver should be cut relatively thinly, because the pork liver in the process of making this dish cannot stay in the pot for a long time because it wants to maintain a new and tender taste, so it is one of the keys to keep the pork liver tender and fully cooked at the same time.

After the pork liver is put into the pot for the first time, do not fry it for a long time. My experience is to turn off the heat after using chopsticks to pull it apart, at this time the surface of the pork liver may not have changed color, but the use of waste heat is enough to make the thinner pork liver change color and mature. Otherwise, wait until it completely changes color and then turn off the heat and put it out, maybe it is just such a period of time, the heat of the pork liver has passed.

The stir-fry time of the whole dish pork liver is very short, and it must be fried over high heat during the second stir-fry of pork liver.

The sauce is prepared first, and it will be more convenient to add it, so as to avoid the pork liver staying in the pot for too long and getting old in the process of adding the same seasoning.

Soaking pork liver in water with vinegar can not only remove blood, but also remove fish. Don't look at the seasoning is very simple, but minced green onions, minced ginger, cooking wine and pepper are all magic weapons to remove the smell and increase the flavor. The pork liver produced in this way is only fragrant and not fishy.

Because light soy sauce is added to the pork liver when it is starched, and light soy sauce is also used for seasoning at the end, don't add additional salt, otherwise it will be too salty. Sweet potato starch is a common thing I have at home, and it is often used for sizing, and if you don't have it, you can use ordinary cornstarch instead.

The addition of sesame oil at the end is the finishing touch, and the fragrance of sesame oil will be more intense at the end.

After the dish was ready, Zhong Tianzheng took a break and then made lychee meat. Authentic Fuzhou method: 300 grams of lean pork, 15 grams of green onions, 2 garlic cloves, 6 water chestnuts, 15 grams of soy sauce, 13 grams of balsamic vinegar, 15 grams of sugar, 5 grams of red yeast powder, 35 grams of wet starch, 30 grams of bone broth, 2 grams of sesame oil, 1 kg of cooked lard (75 grams)

He first washed the lean pork, cut it into slices about 10 cm long, 5 cm wide and 1.3 cm thick, and cut each slice with an oblique cross knife 0.5 cm wide and 0.8 cm deep. Then cut the slices of meat into diagonal pieces 2.5 cm long and 1.5 cm wide. Cut the water chestnuts into thick slices and grasp them with red yeast rice powder and wet starch (30 grams) together with the meat pieces. Cut the green onion into inch pieces, and cut the garlic into rice.

Put the wok on the hot fire, when the lard is burned to eighty percent hot, fry the meat slices and water chestnuts with even wet starch in the pan for two minutes, and when the meat slices appear in the shape of lychee, pour them into a colander and drain the oil. Put the remaining oil in the wok on the hot fire, stir-fry the garlic first, then add the green onion, sugar, balsamic vinegar, soy sauce, bone broth, sesame oil and wet starch (5 grams) to dilute and thicken, pour in the lychee meat and water chestnut, add 15 grams of lard, stir-fry a few times, and put it on a plate.

Features: The color is red, similar to lychee, the texture is crisp and tender, the crisp fragrance is good, sweet and sour.

Ingredients: 300 grams of pork (lean), auxiliary materials: 100 grams of water chestnuts, seasoning: 15 grams of green onions, 50 grams of red lees, 10 grams of white vinegar, 10 grams of soy sauce, 15 grams of sugar, 5 grams of garlic, starch (broad beans).

He first washes the meat, cuts it into 10×5×1 cm thick slices, cuts it with a cross knife, and then cuts it into 3 pieces. Cut water chestnuts into small pieces, 2~3 pieces each. The horseshoe pieces are grabbed together with the meat slices with wet starch and finely chopped red grains. Remove the roots of the green onion, wash it, and cut the spring onion into white and cut the horseshoe green onion. Soy sauce, white vinegar, sugar, monosodium glutamate, soup, wet starch marinade and set aside.

Put the pot on the fire, pour in the sizing meat slices and water chestnuts when the peanut oil is hot, loosen it with a spoon, and when the meat is cut into a lychee-shaped, scoop it up with a colander, and drain the oil.

Leave the remaining oil in the pot, first add the minced garlic and green onions, stir for a while, then add the marinade to boil, and then pour in the lychee meat and water chestnut pieces and stir-fry a few times.