"There is the palace in front, please ask the envoys of Shen State to go to the main hall and meet the saint. The palace guard said.

"Be careful, sir. Yan Feifeng said worriedly.

"Hmm. Zhong Tianzheng winked at her.

"When I saw the messenger of Zhong today, he really had an extraordinary bearing, and the article was made in heaven?" said Yan Ya, the emperor of the Yan Kingdom.

"This emperor, how can he look like a female baby, but I can't say it, now my words and deeds represent Shen Guo, even if it is not for myself, it must be for my Feng Ling'er, otherwise, the emperor will definitely be blamed when it reaches the country. Zhong Tianzheng's eyes rolled.

"It's a good deal. Zhong Tianzheng calmly coped.

Then Zhong Tianzheng came again in accordance with the rules of etiquette.

"Okay, it's worthy of both civil and military. Let the widow compete with thee on this great house this day until the sunset, and see who shall make a good and abundant dish. Yan Ya said proudly.

"Yes. ”

Who did Zhong Tianzheng climb over?

"Kitchenware is served. ”

In an instant, more than a dozen people were set up, and the platform was set up in a while.

"The competition begins!"

"Then I'll use the method of making more than one dish to win. Zhong Tianzheng thought to himself.

Zhong Tianzheng thought to himself: "According to the book "Remembering the Sea Mistakes", there are shrimp in the Bohai Sea, which are as big as a child's arm, and the fisherman's net can get it. "The shrimp produced in Shandong waters accounts for 2/3 of the country's total output. This dish is made of this kind of prawn, which is 15 to 20 centimeters long, crystal plump, huge, and has a head full of shrimp brains, which has the best taste. In Lu cuisine, oil stewing is a method of making dishes mainly with seasoning oil and seasoning sauce. The amount of soup added during simmering is less than that of other simmering methods, the simmering time is shorter, and the preliminary cooking process is generally stir-fried or fried. Oil stew requires that the raw materials are fresh and tender and easy to cook, and the color of the finished dish is light red and oily. The recipe is fresh prawns, alcohol salt, sugar, lard, pepper oil, green garlic g, ginger shreds, ginger juice 5, and broth. Knife processing, stir-fry the prawns, simmer the flavor, collect the juice and put it on the plate. Wash the prawns, cut off the head whiskers from the eyes, cut off the legs, claws and tails, take out the sand bag and sand line, and cut each prawn into two sections; Put the stir-fry spoon on medium heat, put in lard, pepper oil and heat, add ginger shreds and prawns, stir-fry a few times, then gently press the shrimp head with a hand spoon, squeeze out the shrimp brain, and then put in cooking wine, broth, ginger juice, sugar, refined salt, monosodium glutamate continue to stir-fry a few times, cover the lid, move the spoon to a slight fire and simmer; ”

Yan Ya thought to herself: "The color is light red and oily, the taste is fresh and mellow, fresh and salty and slightly sweet." Master the heat, do not simmer for too long, until it is fully cooked, to prevent the meat from getting old. This method can also be used to make braised winter bamboo shoots, braised pork ribs, braised shiitake mushrooms, etc. Sea caught prawns, 10 grams of green onion, ginger and garlic slices. Rice vinegar, cooking wine, sugar, salt and peanut oil. First, remove the head of the shrimp and the tip of the shrimp, cut off the shrimp feet with scissors, and use a knife to slice the back of the shrimp to remove the mud intestine of the shrimp (which can also make the shrimp more flavorful); heat the wok and add peanut oil, add green onions, ginger and garlic slices and stir-fry until fragrant; put the shrimp into the pot in turn, fry over high heat until the color turns red, and gently press the shrimp brain with a spatula, so that the shrimp paste in the shrimp brain flows out slowly, so that the shrimp paste and the oil in the pot are fully integrated, and the oil will slowly turn red; fry the shrimp on both sides to golden brown, you can fry the vinegar, cooking wine, soy sauce, sugar, Add it to it and cook it slowly, so that the shrimp evenly absorb the flavor and turn over to fire, and then the soup can be put out of the pot and served on the plate when the soup is thick and adsorbed on the shrimp. The opening on the back of the shrimp should not be too large, so that the muddy intestines of the shrimp can be removed. Do not fry green onions, ginger and garlic at high temperature, and stir-fry them over slow heat to bring out the fragrance, otherwise the color will be affected. When frying shrimp, you must control the heat, not only to let the taste of the shrimp precipitate, but also not to fry the shrimp skin. The shrimp paste in the shrimp head is slowly pressed out with a spatula, but it is a technical work, which must be lightly pressed and squeezed, and the integrity of the shrimp must be ensured. The addition of soy sauce can not only enhance the umami taste, but also add salt, so there is no need to add salt and monosodium glutamate. ”

Zhong Tianzheng thought to himself: "The main ingredient used in braised prawns is crayfish. Jianghan's prawns belong to crayfish, a type of freshwater shrimp, which is related to Australian freshwater lobsters. After several years of precipitation, it has reached the ultimate in nutrition and health and taste, which maintains the minimum loss of nutrients of raw shrimp, and adapts to the taste and texture of diners. In the "Wuqi stuffed prawns" taste is heavy, put in the spices and traditional Chinese medicine is not suitable for all human physique, in the Jianghan Oilfield people have long not used this outdated practice, Jianghan Oilfield people on the dining table, more with garlic, quail eggs or potatoes, a small amount of pepper and pepper made of light taste, lobster aroma is more pure new "braised prawns", to adapt to the trend of contemporary people's pursuit of healthy eating. The color of the dish is bright and red, the taste is elegant, fresh and slightly sweet, oily and delicious, and it is a famous delicacy. ”

Zhong Tianzheng: "10 crayfish." 25 grams of cooking wine, an appropriate amount of refined salt, 30 grams of sugar, 5 grams of monosodium glutamate, 100 grams of peanut oil, 25 grams of sesame oil, 2 grams of ingredients, 75 grams of green onions, 50 grams of ginger slices, and an appropriate amount of clear soup. Rinse the crayfish, cut off the shrimp whiskers and shrimp legs, cut a small cut from the head shrimp gun, take out the sand bag, then cut the back of the shrimp, and draw out the sand glands; At the time of initial processing, the live prawns must be carefully washed, and the sand glands and sand bags on the head must be removed. The simmering time should be strictly controlled. Wait until the shrimp segments are ripe and flavorful. The recipe is 500 grams of crayfish. 1.5 grams of refined salt, 5 grams of green garlic, 2 grams of monosodium glutamate, 100 grams of chicken broth, 20 grams of sugar, 7.5 grams of minced green onion, 50 grams of cooked lard, 7.5 grams of minced ginger, 30 grams of sesame oil, 15 grams of Shao wine. ”

Zhong Tianzheng thought to himself: "Wash the fresh shrimp with cold water, cut off the shrimp legs, shrimp whiskers and shrimp tails, take out the sand bag through a small opening on the head, and then cut the back of the shrimp, pull out the sand line, and cut it into 3 sections (small shrimp can be cut into 2 sections). Remove the roots, wash and sterilize the green garlic, cut into 3.3 cm long sections, pour the cooked lard into the wok, put it on the hot fire and burn until it is hot, add the minced ginger, minced green onion and prawn segments, stir-fry a few times, add Shao wine, refined salt, sugar, chicken broth, sesame oil, monosodium glutamate. After the soup boils, cover it, move to a slight fire and simmer for about 5 minutes, then switch to a strong fire to simmer, when the soup is thick, sprinkle with green garlic and serve. Put the prawns in the spoon, stir-fry them with a spoon a few times, and then gently press the shrimp head with a hand spoon to squeeze out the shrimp brain, and the dish will be ruddy and oily. Master the heat until it is cooked thoroughly, and do not simmer it for too long to prevent the shrimp meat from getting old. ”

Zhong Tianzheng will: "Crayfish and garlic (this amount is relatively large, it is best to use single garlic, 3 catties of shrimp with about 10 pieces, each of which is four); bay leaves, etc.; ginger and green onions, 3 catties of shrimp and ginger need about 1 tael, cut into large pieces or thick slices, 2 sections of green onion white, obliquely cut and change the knife; pepper is better to choose Sichuan bell pepper, the dosage depends on personal taste; Sichuan pepper should be selected Sichuan Dahongpao variety, the taste is good, the dosage depends on personal taste; other condiments, beer (3 catties of shrimp need 2 bottles of beer), sugar, white vinegar, dark soy sauce, cooking wine, edible oil, concentrated chicken soup. Put the pot on the heat, heat it, add the oil, boil until it is eight minutes hot, pour in the ginger, garlic, chili pepper, Sichuan pepper, and stir-fry until fragrant. The reason why this dish is called oil stew, is also its characteristic, the amount of oil is relatively large, 3 catties of shrimp consume about half a catty of oil; put the shrimp into the pot, stir-fry over high heat, cook in turn white vinegar and cooking wine, and then add a little dark soy sauce to color, put an appropriate amount of pepper and stir-fry; after the shrimp changes color slightly, put all the prepared spices in, continue to stir-fry, and fry the spices and shrimp evenly. Then add an appropriate amount of sugar, and finally put the concentrated chicken broth into the stir-fry well, pour the beer, the shrimp can be slightly submerged, beat the heat to a medium-low heat, cover the pot, and simmer for about 15 minutes. When the soup is about dry, remove the lid and continue to stir-fry for a while, wait for the soup to dry up, and put in the green onion or coriander to put it in the pot. ”

Yan Ya thought to herself: "The processing of the raw materials rinses the shrimp in clean water and brushes the shrimp body with a toothbrush. Then catch the crayfish, cut off the front end of the two large clamps, one is to prevent it from pinching people, the other is to taste good; to the intestines, the tail of the shrimp has three tail wings, pinch the middle piece, twist and pull, the intestines will come out; and then it is about 1/ from the shell of the shrimp head. 2 places (in order to effectively maintain the shrimp yellow, can be cut as little as possible) cut open, pay attention to not cut directly, when you want to break the outward pull, you can bring out the sand bag of the shrimp head together, that is, the black lump of substance, pay attention to retain the shrimp yellow; If concentrated chicken broth is used in this dish, salt and monosodium glutamate should not be added. If you don't use concentrated chicken broth, you can use chicken essence instead, and you can add salt in moderation. ”

Zhong Tianzhengjiang said: "Shrimp is rich in nutrition, and its meat is soft, easy to digest, it is an excellent food for people who are weak and need to recuperate after illness; shrimp has a strong lactation effect, and is rich in phosphorus and calcium, especially for children and pregnant women; astaxanthin in shrimp helps to eliminate the "jet lag" caused by jet lag. Jiwei shrimp, egg white, flour, garlic paste, Sichuan pepper, chopped green onion, cumin powder. Remove the head and shell of Jiwei shrimp, pull out the shrimp line, beat two egg whites into the washed shrimp, sprinkle some flour, stir well, put a small half pot of oil, put the shrimp into the oil for about 3 minutes, sprinkle with garlic, Sichuan pepper, green onion, cumin powder, and you can eat. ”

Zhong Tianzheng will: "Pork belly, pork kidney, seasoning selection of green onions, garlic, light soy sauce, white sugar, vinegar, starch, 10 grams, monosodium glutamate, sesame oil (10 grams) pepper (3 grams) peanut oil (50 grams). Pot; put the pot on the fire, when the peanut oil is burned to eighty percent hot, the tip of the belly is grasped with a little dry starch, the oil is passed through the oil pan, and then the waist flower is oiled, and the oil is quickly poured into a colander to drain the oil; soy sauce, sugar, rice vinegar, sesame oil, monosodium glutamate, wet starch are mixed into a marinade; the remaining oil in the pot is placed on the hot fire, first stir out the fragrance with green onion and garlic rice, pour in the marinade, after boiling, pour into the tip of the belly, pork loin, and turn it over twice. The tripe can be cut with a chrysanthemum shape and the same as the chicken gizzard, and the knife is also cut for window flowers or other flower knives to increase. ”

Yan Ya thought to herself: "The tripe and chicken gizzard must be cleaned by soaking them in alkaline water, and they can also be blanched in warm water at 80 degrees, but not for too long." When putting tripe and chicken gizzard in the oil pan, if there is too much water, you can use a clean white cloth to absorb it before putting it down. Tripe is divided into shutters, tripe kernels, and belly collars. If you choose tripe collar for this dish, it tastes better. ”

Zhong Tianzheng: "200 pork belly, 150 grams of chicken gizzards." 5 grams of Shao wine, 1.4 grams of refined salt, 2 grams of green onion, 1 gram of ginger, 1.5 grams of garlic, 1 gram of monosodium glutamate, 500 grams of cooked lard, 25 grams of wet starch, 50 grams of clear soup. Peel off the fat skin and hard tendons from the belly and wash it, use a knife to cut the net knife, put it in a bowl, add salt and wet starch to mix, wash the chicken gizzards, remove the inner and outer tendons, and use a knife to cut a cross knife with an interval of 2 mm, put it in another bowl, add salt and wet starch and mix. Take another small bowl, add clear soup, Shao wine, monosodium glutamate, refined salt, wet starch, mix well into a sauce and set aside. On the hot heat of the wok, put the oil, boil until it is hot, put in the belly and chicken gizzards, quickly cut it with chopsticks, pour it into a colander and drain the oil. Leave a little oil, add green onions, ginger and garlic until fragrant, pour in the chicken gizzard and belly, and add the sauce, turn it over twice. ”

Yan Yajiang: "Chicken gizzard, tripe, cucumber, carrot, salt, monosodium glutamate, pepper, vinegar, garlic, starch (peas), peanut oil, alkali, each appropriate amount." Peel and slice the garlic, add an appropriate amount of starch to water and stir well to form wet starch, set aside; remove the skin of the chicken gizzard and tripe, and cut the chrysanthemum knife shape. Soak the chicken gizzard and tripe with 200 grams of water for 30 minutes after alkalizing the knife (the purpose is to be brittle and fishy), and then wash it several times with water, wash the cucumber and carrot and change the knife into thin slices. Refined salt, monosodium glutamate, pepper, balsamic vinegar, chicken broth, green onion and ginger oil and wet starch are made into a bowl. The wok is placed on the hot fire, the hot pan is filled with peanut oil, and when the oil temperature is seventy, put in the chicken gizzard and tripe that have been drained of water, stir it with a hand spoon and then remove the filtered oil. 4. Leave 20 grams of oil in the wok, fry the garlic slices to make the fragrance, and then add the cucumbers, carrots, chicken gizzards, tripe, and then cook into the right bowl, turn the pot evenly, and put it on the plate. ”

Yan Yajiang: "The tripe can be cut for the chrysanthemum shape and the chicken gizzard is the same, and the knife is also cut for the window flower or other flower knives to increase the shape of the color." The tripe and chicken gizzard must be cleaned by soaking in alkaline water, and can be blanched in warm water at 80 degrees, but not for too long. When putting tripe and chicken gizzard in the oil pan, if there is too much water, you can use a clean white cloth to absorb it before putting it down. The belly is divided into louver, belly kernel and belly collar. If you choose tripe collar for this dish, it tastes better. 750 grams of cooked large intestine, cooked lard, pepper oil, clear soup, white grains, salt, monosodium glutamate, cooking wine, green onion, ginger, garlic, coriander, vinegar, pepper noodles, sand kernels, cinnamon, and bean coarse. Cut the large intestine into 2 cm pieces and the parsley into 1 cm pieces. Add water to the spoon, put it into the large intestine after opening, and drain the water. Add cooked lard and sugar to the stir-fry spoon on the fire, fry the sugar until it is red, enlarge the color of the intestines, add ginger and garlic, cook vinegar and cooking wine, add clear soup, and add half of the salt, sugar, flavor dregs and three kinds of medicinal materials after opening. Then move to low heat, burn until the soup is thick, add the other half of the herbs, drizzle with pepper oil, put the spoon on the plate, sprinkle with coriander segments. ”

Yan Yajiang: "The method is 3 large intestines of pigs, 500 grams of oil, 5 grams of minced green onions, 5 grams of minced garlic, 2.5 grams of minced ginger, 54 grams of vinegar, 25 grams of soy sauce, 100 grams of sugar, appropriate amount of clear soup and refined salt, 10 grams of Shao wine, a little pepper noodles, cinnamon noodles, and sand kernel noodles, 15 grams of pepper oil, and 1.5 grams of minced coriander. Blanch the pig's large intestine in a pot of boiling water, remove and drain. Pour oil into the wok, and when it is hot, fry the pig's large intestine until it is golden and red. Leave some oil in the pot, add minced green onions, minced ginger, and minced garlic to fry until fragrant, cook in vinegar, and then add soy sauce, sugar, clear soup, refined salt, and Shao wine. Put in the pig's large intestine and stir-fry, burn until the soup is closed, put pepper noodles, cinnamon noodles, and sand kernel noodles, pour pepper oil and stir-fry evenly, put on a plate, and sprinkle some chopped coriander. ”

Zhong Tianzhengjiang said: "The method is 500 grams of cooked pig intestine, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of vinegar, 1 tablespoon of Shao wine, an appropriate amount of clear soup, 2 tablespoons of sugar, an appropriate amount of chicken essence, 1/2 teaspoon of pepper, 1/2 teaspoon of cinnamon powder, a little sand kernel powder, an appropriate amount of pepper oil, 1 tablespoon of green onion, ginger and garlic, 1 teaspoon of salt, an appropriate amount of vegetable oil, and an appropriate amount of chopped coriander. Cut the cooked large intestine into 2 cm long pieces. Blanch in boiling water and drain. Pour vegetable oil into the pot, fry the large intestine until golden brown when the oil temperature is 7, remove and drain the oil. Leave the bottom oil in the pot, add the green onion, ginger and garlic and stir-fry until fragrant. Pour in the consommé. Add light soy sauce, dark soy sauce, salt, sugar, wine, vinegar and chicken essence. Then pour into the large intestine, bring to a boil over high heat, turn to low heat and simmer the large intestine thoroughly. When the soup is thickened, add pepper, cinnamon and sand kernel powder. Finally, pour in pepper oil and sprinkle chopped coriander before cooking. ”

Yan Yajiang: "3 pieces of pig intestine (weighing about 750 grams), 1.5 grams of minced coriander, a little pepper noodles, cinnamon noodles, and sand kernel noodles, 5 grams of minced green onion and minced garlic, 2.5 grams of minced ginger, 10 grams of Shao wine, 25 grams of soy sauce, 100 grams of sugar, 54 grams of vinegar, 500 grams of cooked lard (about 75 grams), 15 grams of pepper oil, appropriate amount of clear soup and refined salt. Wash the large intestine of the pig, smear and rub it inside and out with 50 grams of vinegar and a little salt, remove the mucus dirt, rinse it and put it in a pot of boiling water, add green onions, ginger and wine to simmer and cook, remove and cut into 3 cm long segments, and then put it in a pot of boiling water to blanch, remove and drain. Put the wok on medium heat, pour in the lard and cook until it is 70% hot, and fry the large intestine until it is red. Leave 25 grams of oil in the pot, put in the green onion, ginger, minced garlic to fry the fragrance, cook vinegar, add soy sauce, sugar, clear soup, refined salt, Shao wine, quickly put in the intestine section and fry it, move to a slight fire, burn until the soup is tightened, put pepper noodles, cinnamon noodles, sand kernel noodles, pour pepper oil, turn it upside down, put it on the plate, sprinkle with chopped coriander. The method is about 400 grams of cooked pork intestine, about 100 grams of green onion white, 2 teaspoons of soy sauce, 50 grams of sweet noodle sauce, 5 grams of pepper salt, and an appropriate amount of garlic. Put the pot on the fire, add water, salt, cooked large intestine, boil over high heat, remove and drain the water. Each large intestine is inserted into the green onion white, and the outside of the large intestine is smeared with soy sauce. Mash the garlic into a puree and heat the pan, add the oil, when it is ten ripe, put it into the large intestine, fry it until it is jujube red, remove it, and drain the oil. Remove the white onion, cut it into 1 cm wide diagonal pieces, and arrange them neatly on a plate. Put the sweet noodle sauce, garlic paste, pepper and salt into a small dish and dip it. ”

Zhong Tianzhengjiang: "750 grams of pig intestine, 15 grams of soy sauce, 5 grams of monosodium glutamate, 30 grams of vinegar, 30 grams of white sugar, 1 gram of pepper, 50 grams of cooking wine, 1 gram of cinnamon, 4 grams of salt, 1 gram of sand kernels, 5 grams of garlic, 15 grams of sesame oil, 6 grams of coriander, 5 grams of shallots, 15 grams of chicken fat, 5 grams of ginger." Wash and cook the fat intestines, cut off the thin tails, cut them into 2.5 cm long sections, put them in boiling water and boil them thoroughly to remove the dry water. Fill the wok with oil, and when it is hot, fry it in the large intestine until golden red. Pour sesame oil into the wok and heat it, add 30 grams of sugar and fry it over low heat until it is dark red, pour the cooked fat sausage into the pan, and turn the pan to make it colored. After cooking wine, green onion, ginger and garlic to stir-fry until fragrant, add 250ml of clear soup, soy sauce, sugar, vinegar, salt, monosodium glutamate, and soup, and then move to a slight heat and simmer. When the soup is 1/4 of the soup, add pepper, cinnamon (crushed) and sand kernels (crushed), continue to simmer until the soup is dry and thick, turn the spoon to evenly wrap the juice on the large intestine, drizzle with chicken fat, drag it into a plate, and sprinkle with chopped coriander. ”

Yan Yajiang: "500 grams of cooked pig large intestine, appropriate amount of green onion, ginger and minced garlic, appropriate amount of light soy sauce, appropriate amount of soy sauce, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of Shao wine, appropriate amount of vinegar, appropriate amount of chicken essence, appropriate amount of pepper, appropriate amount of cinnamon powder, appropriate amount of sand kernel powder, appropriate amount of coriander." Cut the cooked large intestine into long segments. Blanch in boiling water and drain. Pour vegetable oil into the pot, fry the large intestine until golden brown when the oil temperature is 7, remove and drain the oil. Leave the bottom oil in the pot, stir-fry the green onion, ginger and garlic until fragrant, pour in the clear broth, add light soy sauce, dark soy sauce, salt, sugar, Shao wine, vinegar and chicken essence. Then pour into the large intestine, bring to a boil over high heat, turn to low heat and simmer the large intestine thoroughly. When the soup is thickened, add pepper, cinnamon and sand kernel powder. Finally, pour in pepper oil and sprinkle chopped coriander before cooking. Yellow River carp, vinegar, sugar, soy sauce, refined salt, clear soup, minced ginger, minced green onion, minced garlic, wet starch, peanut oil. ”

General Zhong Tianzheng: " Remove the scales, gills, and internal organs of the fish, first cut the knife pattern on the fish, and then lift the knife, make the fish body open, sprinkle the refined salt into the fish body for a little salting, and evenly coat a layer of wet starch paste at the knife edge and the whole body of the fish; When it is 60% hot, put in the green onion, ginger, minced garlic, vinegar, soy sauce, sugar, and the clear soup is thickened with wet starch, drizzled with a little cooked oil, and quickly boiled out of the pot and burned on the fish. Yellow River carp 1 tail 00 g soy sauce, refined salt, white sugar, green onion consommé, garlic wet starch, ginger, peanut oil, rice vinegar, Shao wine. ”

Yan Yajiang will: "The carp is scaled, disemboweled, the internal organs are removed, the gills are dug and rinsed with water, and every 2.5 cm on both sides of the fish body is straightened (1.5 cm deep), and then obliquely (2 cm deep) into a turning knife, (when the straight knife is cut to the fish bone, push forward, draw a knife edge at the root, so that the fish can turn up), and then lift the fish tail to open the knife edge, and sprinkle 1.5 grams of Shao wine and refined salt into the knife edge to marinate slightly. Take a bowl and mix it with clear soup, soy sauce, cooking wine, vinegar, sugar, salt, and damp lake to make a sauce. Then sprinkle a layer of wet starch evenly on the knife edge around the fish, and fry the fish tail in a hot oil pan until the skin holds, then move to a slight fire and fry for 3 minutes. Then fry the fish on the fire until all the fish is golden brown, take it out and put it on a plate, and then use your hands to pad the cloth and pinch the fish loose. Pour oil into the pot, add green onions, ginger and garlic after heating, pour in the mixed sauce after frying the fragrance, stir-fry it over a high fire, and then use the boiling oil of the fried fish to wash it into the juice when it bubbles. Stir-fry lightly and quickly pour it over the fish. ”

Zhong Tianzheng: "The knife edges on both sides of the fish body should be symmetrical, and the depth and size of each piece should be basically the same. In order to achieve the purpose of scorching the outside and tender inside, it is necessary to adopt the method of first heating the oil - then warming the oil - and finally frying on a large fire. In order to stir-fry the sweet and sour sauce into a live sauce, it is necessary to rush into the boiling oil after the sauce is cooked to achieve the purpose of squeaking. To grasp the ratio of sugar, vinegar and salt, generally use 200 grams of sugar, 120 grams of vinegar, 3 grams of salt, and mix sweet and sour sauce. Carp is the earliest freshwater fish cultivated in China, the most widely distributed, because the scales have a cross texture, so it gets the name of carp. "Book of Songs" has "do not eat its fish, must be the carp of the river" said, Shandong is located in the lower reaches of the Yellow River, rich in the Yellow River carp, the Yellow River carp is a very handsome fish, especially the golden carp is shining, the golden scales are long whiskers, the ridge is wide and the flesh is thick, vivid and lovely. It can be said that carp is an auspicious fish, a delicious fish. Sweet and sour Yellow River carp is the famous dish of Jinan Jiangquanlou Hotel. Jiangquanlou is a century-old shop in Jinan, the store has very strict requirements for cooking technology, fine selection of materials, mainly fresh, good at roasting fish, the sweet and sour Yellow River carp of Jiangquanlou has been famous in Quancheng. The sweet and sour Yellow River carp dish is amber, gorgeous and eye-catching, the juice is bright and bright, the outside is charred and the inside is tender, the sound is loud, the aroma is tangy, the sweet is sour, mellow but not greasy, and has a unique flavor. ”

Yan Yajiang: "1 mandarin fish (or sea bass or grass carp), 1000 grams of chicken broth, 10 grams of green onions, 5 grams of minced ginger, 10 grams of coriander, 50 grams of vinegar, 10 grams of Shao wine, 2.5 grams of monosodium glutamate, 2.5 grams of white pepper. Wash the mandarin fish, scald it with boiling water and cut it with a cross-shaped knife. Wash the coriander and cut it into 2 cm long pieces, cut the green onion in half into 3 cm strips and mince the half. Pour the oil into a wok, heat it on a hot fire, add pepper, minced green onion and minced ginger in turn, stir out the fragrance, pour in the chicken broth, add rice wine, salt and monosodium glutamate. At the same time, put the mandarin fish in another pot of boiling water and blanch for 4-5 minutes to turn the knife edge up and remove the fishy smell. Scoop up the fish, put it in the chicken soup pot and boil, simmer for 15-20 minutes, after the soup boils, move to the slight heat, simmer for about 20 minutes, add shredded green onions, coriander and vinegar, and then pour sesame oil. ”

Yan Yajiang: "Grass carp can be used for ordinary banquets, production method: ditto, carp smells fishy, it is best not to use it." The representative dish of Shandong cuisine, the fish is not oily, fresh and tender, and it is unique. "Vinegar Pepper Fish" is a soup dish, which is most famous for its Fortress Garden Restaurant. In the early years, the Fengzeyuan store had several large wooden pots with many live fish, which were specially used for cooking dishes such as vinegar pepper fish and live fish in sauce. To make "vinegar pepper fish", mandarin fish, grass carp, and herring can be used, but it must be a live fish, and it is important to pay attention to freshly killed and made. The fish meat of this dish is delicious, the soup is milky white, sour and spicy appetizing, and it is easy to relieve hangover and sober up. Abalone 400 g Grass carp 200 g Ham 25 g Egg white 50 g Winter bamboo shoots 50 g Pea 15 g Starch (corn) 20 g. 15 grams of rice wine, 3 grams of monosodium glutamate, 2 grams of green onions, 2 grams of ginger, 10 grams of salt, 25 grams of chicken fat, appropriate amount of each. ”

Zhong Tianzheng will: "Wash the shelled abalone, put it in boiling water and cook it slightly, then take it out and dig out the meat, and slice it into 0.16 cm thick slices; cut the net winter bamboo shoots and ham meat into slices 3 cm long, 1.2 cm wide and 0.16 cm thick; slaughter and cure the grass carp, take 200 grams of net meat from the slices, wash and chop the slices into puree, and put them in a bowl; add humidified starch, rice wine, monosodium glutamate, refined salt, egg white, green onion and ginger to the fish paste, stir evenly, pour it into a large flat plate and flatten it; put the abalone shell in a base containing 5% In boiling water, scrub it with a brush or grass brush, then boil it in boiling water and remove the dry water; Pour 500 ml of clear soup into a frying spoon, add refined salt, rice wine, ham, winter bamboo shoots, peas, abalone slices to boil and skim off the foam, remove them with a colander and lay them flat in the abalone shell; Thicken the soup with wet starch, drizzle with chicken fat, and pour it over the abalone. When boiling abalone, the boiling time should not be too long, and it can be blanched. The abalone shell should be brushed clean and free of impurities and abalone. When thickening, the sauce should be transparent, generally rice soup. ”

This dish has good color and aroma, the abalone meat is delicate and delicious, and then poured with a sauce, transparent and shiny.

After the abalone meat is cooked first, it is then contained in each original shell, which is beautiful and precious. It is a masterpiece of double coordination of shape and container, and the original shell is placed in the original flavor, and it has a new look. Abalone, also known as anchovy, is a marine gastropod mollusk, rich in protein, and is a valuable seafood treasure. Abalone has been in the dish for more than 200 years, according to ancient records: Wang Mang will be defeated, so sad that he can't eat, only drink and eat abalone, the Song Dynasty poet Su Shi served as the prefect of Dengzhou in the poem "Abalone Xing" wrote that the chef is good at governing the Huatang, sitting on the collar carving and shining brightly, the back ear of the meat mushroom is not counted, and the vinegar pen fish skin really leans against the wall to praise the deliciousness of the abalone. Abalone is rich in protein, as well as more calcium, iron, iodine and vitamin A and other nutrients, which have the functions of nourishing yin, clearing heat, benefiting essence and brightening the eye. Grass carp: grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients; grass carp is rich in selenium, regular consumption has anti-aging, beauty effect, and also has a certain prevention and treatment effect on tumors; for people who are thin and weak and lose appetite, grass carp meat is tender but not greasy, and can be appetizing and nourishing. Ham: Ham is bright in color, red and white, lean meat is salty and sweet, fat is fragrant but not greasy, delicious and delicious; ham is rich in protein and moderate fat, more than 10 kinds of amino acids, vitamins and minerals; ham production through winter and summer, after fermentation and decomposition, all kinds of nutrients are more easily absorbed by the human body, with the functions of nourishing the stomach, benefiting the kidney and strengthening yang, strengthening the bone marrow, strengthening the foot, guaiac and so on. Egg whites: Egg whites can not only whiten the skin, but also make the skin delicate. This is because it is rich in protein and a small amount of acetic acid, which enhances the lubrication of the skin, which protects the slightly acidic nature of the skin against bacterial infections. In addition, egg whites also have the effect of clearing heat and detoxifying. ”

Zhong Tianzhengjiang: "It is a 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, which can promote intestinal peristalsis, help digestion, and prevent 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. Winter bamboo shoots contain more calcium oxalate, and people suffering from urethral stones and nephritis should not eat more. Peas are rich in high-quality protein and carotene, which can improve the body's disease resistance and rehabilitation ability, enhance the body's immune function, and prevent carcinogens in the human body. Cornmeal contains more unsaturated fatty acids, which has a therapeutic effect on the normal metabolism of fat and cholesterol in the human body, coronary heart disease, arteriosclerosis, and reducing hyperlipidemia. Later, it was found that the old corn they ate contained a lot of lecithin, linoleic acid, grain alcohol, and vitamin E, so they did not suffer from high blood pressure and arteriosclerosis. ”

Yan Ya thought to herself: "250 grams of water and bread, 200 grams of stewed abalone, 250 grams of chicken breast, 1 barrel of dragon mustard, 20 grams of cooking wine, 2.5 grams of refined salt, 15 grams of chicken fat, 500 grams of cooked lard (about 40 grams), a little wet corn flour, a little sugar, 500 grams of clear soup, 30 grams of milk soup, and 1 egg white." Remove the tendon and skin of the chicken breast slices, then slice them into large slices, put them in a pot, add a little refined salt, a little corn flour and egg whites, mix well and starch. Put the dragon's mustard neatly into a small disc, add a little chicken fat and a little refined salt, and steam it for 10 minutes in the upper drawer to take it out. Pour 200 grams of clear soup into the pot, add a little cooking wine and refined salt, then add the abalone, put it on a slight heat for a few minutes, and pour it into a colander spoon. Sit in a frying pan, pour in cooked lard, cook until 50% hot, add the pulp chicken slices to smooth through, pour in a colander to control the oil. Sit on the pot on the fire, pour in the soup, add 1 gram of refined salt and a little Shao wine, and put it into the wide belly to penetrate. Put the cooked bread, cooked abalone, cooked chicken breast, and cooked dragon mustard neatly on the plate in turn. Pour 300 grams of clear soup into the pot, add the remaining cooking wine and refined salt, bring to a boil, skim off the foam, add the corn flour diluted with water, pour chicken fat on it, and pour it on the dish. ”

Yan Ya thought to herself: "Wash the shark fin with water and put it in a large bowl." Steam the shark fin in a pot with water for 2 hours, then remove the decanted fin soup. Replace with chicken broth, add chicken thighs (500 grams) (blanch in a pot of boiling water), ingredients, green onions, ginger, garlic slices, and cooking wine until the wings are soft. Take out the chicken thighs and condiments, rinse the shark fin with warm water, select a peach-shaped dish and push it into a bowl. Shred sea cucumber, winter bamboo shoots, cooked chicken thighs (100g). Sea cucumbers and winter bamboo shoots are let out of water and simmered thoroughly. Put on the heat, put the bottom oil, add green onions, ginger slices, garlic slices, and ingredients, stir out the fragrance, add chicken soup and cooking wine, and bring to a boil. Remove the condiments and foam, add refined salt, soy sauce and shredded chicken and simmer. Add monosodium glutamate, adjust the taste, pour in the water starch to thicken the juice, and put it on a plate to make the bottom of the wings. Put the shark fin in lightly and add the chicken broth to remove the foam. Add monosodium glutamate, sugar, pour in water starch to thicken, pour in duck fat, turn it upside down, and put it on top of the three wires.

Yan Ya thought to herself: "A moderately sized river fish, crucian carp, carp or grass carp can be. Oil, green onion, ginger, minced garlic, sugar, vinegar, soy sauce, Sichuan pepper, salt. After the oil is hot, put the green onion, ginger slices, minced garlic, fry the fragrance and add sugar, vinegar, and soy sauce, stir-fry together, put water when the soy sauce has no raw flavor, and then put the peppercorns. Once the pot is boiling, put the fish in the pan and add the salt at the same time. Bring to a boil over high heat, then turn to low heat and simmer for a while to absorb the flavor. Fish stews cook quickly, and the meat will get old and affect the taste after a long time of stewing. There are two ways to stew fish and meat together: one is to stuff the prepared meat filling into the belly of the fish, but do not put salt in the meat filling, the saltiness in the fish soup is enough, and the other is to put a few slices of pork belly and stir-fry it after the oil is hot, and then put green onions, ginger and other seasonings. The fish stew made with the meat has a meaty flavor and is even more delicious than a simple fish stew. ”

Zhong Tianzheng thought to himself: "I thought: "The taste is better with crucian carp stew, and the fish soup should be delicious and valuable." The most important thing about fish in stewed soup is freshness. Compared with various types of fish, crucian carp stew tastes the best. Crucian carp is tender, fresh and nutritious. At the same time, the stewed soup is milky white like milk, and the taste is fresh and mellow, which is incomparable to other fish.

Zhong Tianzheng thought to himself: "Fish is lean, 100 grams of fish contains less than 2 grams of fat, and 100 grams of sausage contains more than 10 grams of fat. Even the oiliest Norwegian salmon contains half as many calories as pork chops. Fish is also a great source of protein. Fish is easily absorbed by the body, and 100 grams of fish ensures half of the protein required by the body every day. Fish also provides the body with vitamins A, D, E, etc. Fish also contains a variety of fatty acids, which prevent blood viscosity from increasing, which is effective in preventing heart disease, and strengthens the brain and nerve tissue, as well as the retina of the eye. These fatty acids are indispensable for pregnant women and babies. Fatty acids also play a role in the treatment of chronic inflammation, diabetes, and certain malignancies. Fish is also a high-sodium food, which is conducive to maintaining the body's mineral balance. Fish meat is naturally supplied with selenium, iodine and fluoride. So, don't worry about absorbing too many trace elements. Salmon contains the most selenium, while river fish contains half as much. Eating 100 grams of fish every day can meet the body's daily iodine needs, thereby preventing thyroid disease. Magnesium is also indispensable for the human body. When there is not enough magnesium in the body, depression occurs. At this time, you can make up for the lack of magnesium by eating fish and meat, so as to improve your mood. For students, eating more fish and meat can promote brain activity, learn knowledge quickly, and remember it well. ”

"Today's competition, the widow lost, the others dispersed, please follow me to the apse. Yan Ya said.

"Yes. Zhong Tianzheng didn't know what medicine she was selling, so he had to let it change.

Follow Yanya to the back of the apse.

"The widow is willing to give it to you, are you willing?" Yan Ya said with a blushing face.

Zhong Tianzheng was shocked!