"Remember the letter. Yan Ya reluctantly bid farewell to Zhong Tianzheng.

"Yes. Your Majesty's great grace will definitely be repaid in the future. Zhong Tianzheng said helplessly.

Zhong Tianzheng said: "A big bowl of salad oil, potatoes, green peppers, red peppers, green onions, ginger, garlic, and a teaspoon of Pixian bean paste." Slice the potatoes, put them in clean water to wash off the starch on the surface, and use kitchen paper to dry the surface moisture of the potatoes. Sit on the pot and light the fire and pour the oil, wait for the oil to ,、, into heat, add the potato slices, fry until golden brown, and remove them. Leave a little base oil in the pot, heat the chives, ginger and garlic, pour in the potato slices and stir-fry, add green peppers and red peppers, add salt (add less, the watercress is salty), Pixian watercress, a little hot water and a little chicken essence, turn off the heat, sprinkle a little chives, and remove from the pot. Potatoes, green peppers, meat slices, carrots, bean paste, slice the potatoes, cool the water, control the dry, put twice as much oil in the pan as usual for stir-frying, and fry the potato slices in a slight heat. Fry the potato slices until golden brown on both sides. Slice the green peppers into hob pieces, slice the carrots, and slice the meat. Stir-fry the sliced pork, green pepper cubes, and carrot slices with the oil left over from the fried potato slices. Add the Pixian bean paste and stir-fry the red oil, add two tablespoons of water, and add the chicken essence. Add the potato slices, stir-fry until there is no moisture, and then remove from the pan. Potatoes, lettuce, carrots, bacon, sliced green peppers, appropriate amount of olive oil, soy sauce with bean paste, sugar, cooking wine, appropriate amount of sesame oil, red pepper. ”

Zhong Tianzheng said: "Prepare all the ingredients. Slice potatoes, lettuce, carrots, bacon and cut green and red peppers into rings. Pour a little olive oil into a wok and fry the potato slices. Fry until the potato slices are transparent and slightly browned. Stir-fry chives and ginger in base oil. Add the bacon and sauté until fragrant. Add Pixian bean paste and stir-fry until fragrant. Add the potato chips and carrots and continue stir-frying. Add soy sauce, cooking wine, and sugar and continue to stir-fry for a while. Add the lettuce and green and red pepper rings and continue to stir-fry for a few minutes. Add a little chicken essence and drizzle in sesame oil. Stir-fry evenly, turn off heat. Then serve in a dry pot or serve together on an alcohol stove. Potatoes, shallots, peppers, carrots and olive oil, barbecue sauce, soy sauce, peel and wash potatoes, and wash shallots, peppers and carrots respectively. The seasoning is ready. Cut the potatoes into slices about the thickness of the left and right, pass them over cold water twice, remove and drain. ”

Zhong Tianzheng said: "Cut the green onions, peppers, and carrots into slices for later use. Wash the pan and wipe dry with a paper towel. Brush the bottom of the pan with a thin layer of oil. Fry the potato slices in a pan over low heat. Fry on both sides until golden brown and serve. Heat a little oil in a frying pan, add sliced green onions, pepper slices, and carrot slices and stir-fry for a while. Add the fried potato slices and stir well. Pour in the spicy barbecue sauce and stir-fry evenly. Then pour in the steamed fish soy sauce and stir well. The spicy dry pot potato chips that go well with rice are out of the pot, it's as simple as that. Potatoes, bacon, green peppers, red peppers. Chives, garlic, soy sauce, tablespoons. Cut the potatoes into thin slices, wash off the surface starch with water, drain the water, heat a small amount of oil in a pan and fry the potato slices until golden brown on both sides. Cut the bacon into thin slices and set aside. Cut the green and red peppers into small rings and set aside. Stir-fry garlic in another pot and stir-fry the bacon until fragrant. Add the pre-fried potato slices, add the soy sauce and stir-fry. Add the pepper rings and sprinkle with chives. Potatoes should be cut a little thinner, so that there is no need for too much oil, no need to fry, and you can make it crispy and delicious by frying it directly. After slicing the potatoes, be sure to wash the surface starch with clean water. When making dry pot potato chips, it is best to add some good bacon slices, the pure fragrance of bacon and the crispy crispy potatoes are perfectly integrated, plus the fresh and spicy peppers, you can achieve a pot of excellent spicy potato chips. The protein in potatoes is better than soybeans and is closest to animal protein. Potatoes are also rich in lysine and tryptophan, which are incomparable to ordinary grains. Potatoes are also rich in potassium, zinc, and iron. The potassium contained in it prevents the rupture of blood vessels in the brain. It contains much more protein and vitamin C, both of which are of apples, and is also much higher in vitamins, iron and phosphorus than apples. From a nutritional point of view, its nutritional value is ,., times that of an apple. Beneficial for weight loss, potatoes produce fewer calories than rice and contain only ,.,% fat. If you eat it as a staple food, eating only potatoes at a daily meal will be very effective in losing excess fat. Potatoes have the effects of stomach, regulating the body, strengthening the spleen, and invigorating qi, and also have therapeutic effects on gastric ulcers, habitual constipation, hot cough and skin eczema. The cellulose contained in potatoes is delicate, has no irritating effect on the gastrointestinal mucosa, and has the effect of relieving pain or reducing gastric acid secretion. Regular consumption of potatoes has become an adjuvant therapy for the prevention and treatment of gastric cancer. Rich in copper, copper is an indispensable micronutrient for human health, which has an important impact on the development and function of internal organs such as blood, central nervous system and immune system, and kidneys. Rich in fats, it maintains body temperature and protects internal organs, provides essential fatty acids, promotes the absorption of these fat-soluble vitamins, and increases satiety. It is suitable for people with fever, thirst, thinness, kidney deficiency, postpartum blood deficiency, dry cough, anemia, constipation, irritability, dry cough and dystocia. ”

"Rich in high-quality protein and essential fatty acids, and providing heme (organic iron) and cysteine to promote iron absorption, it can improve iron deficiency anemia," Zhong said. It can remove toxins and excess water from the body, promote blood and water metabolism, and have a diuretic effect. Contains diuretic ingredients, can eliminate water and sodium retention in the body, diuresis and swelling. Live carp or grass carp, tail weight, kilogram pickled sauerkraut,,, enoki mushroom, oyster mushroom, tender winter melon, yellow seedlings and white leaves, green onion white segment, water hair sting, sea cabbage, eel slices, waist slices, goose (duck) gizzard and other appropriate amount of fresh soup, kilogram of pickled red pepper,,, pickled ginger, wild pepper, dried chili pepper, Sichuan pepper, garlic cloves, salt, chicken essence, pepper, cooking wine, sesame oil each appropriate amount of mixed oil ,,, to ,,,。 After the live fish is slaughtered, the gills are cut off and the scales are removed, the internal organs are removed and cleaned, the fish head is chopped off, and then the two fish meat are removed along the back with a flat knife, and then the chest spurs of the fish are removed into two net fish meat, and the two fish meat are cut (sliced) into fish fillets with a thickness of about ,., cm with a positive oblique knife, and the fish fillets are starched with egg white. In addition, chop the fish head and fish bones into pieces, add ginger, green onions, cooking wine, and salt to taste, and set aside for more minutes. ”

Zhong Tianzheng said: "Pickled red pepper, pickled ginger, wild pepper, and garlic cloves (part) are chopped separately, pickled sauerkraut is changed to a knife and cut into small slices, and the other part of the garlic cloves are pounded to prepare a flavor dish. Heat the oil in a pot, put in the dried chili pepper knots and Sichuan peppercorns, take them out after the fragrance is boiled, and turn them into knife-edge chili peppers for later use. Put the oil on the stove to boil the oil until, when it is hot, put the crushed red spicy, ginger, wild pepper, garlic, fry until the oil color is red and bright when the fragrance overflows, then put in the pickled cabbage, add the fresh soup after the fragrance is fried, and put the fish head and fish bones to boil, for more than a few minutes; add salt, chicken essence, pepper, cooking wine to adjust the taste, pour it into the hot pot basin, sprinkle the knife edge chili, and use, the boiling oil can be poured into the table, the batted fish fillets and other meat and vegetable shabu-shabu are respectively put on the table, and with sesame oil garlic paste, monosodium glutamate to prepare the flavor dish for dipping. Salty, fresh, spicy, slightly numb, slightly sour, tender and delicious, rich in fragrance. ”

Zhong Tianzheng said: "Freshwater fish, strips, sauerkraut, bags, pickled peppers, grains, garlic, cloves, ginger, small pieces, star anise, grains, peppercorns, small handfuls, dried chili peppers, strips, coriander, roots. Ingredients for marinating fish: egg whites, grains, starch, tablespoon, cooking wine, tablespoon, sugar, /, tablespoon, salt, /, teaspoon, white pepper, /, teaspoon. The fish is placed flat on the cutting board, take a sharp knife and slice the fish meat from the tail of the fish, stick to the fish bone in the middle to slice the fish, and then turn over the other side of the fish to slice down; put the large piece of fish flat on the cutting board, the knife and the cutting board are at an angle of , the knife is cut into thin slices for later use; transfer all the pickled fish materials into the cut fish, gently grasp it with your hands, marinate for a minute; wash the sauerkraut and cut it into small strips, garlic and ginger into slices, and cut the dried chili pepper into sections; pour slightly more oil than the stir-fry into the pot and cook it until, into a hot place, then put in, half of the pepper and dried chili pepper section choking the pot, wait for the fragrance to come out, and then add star anise, garlic, ginger and pickled pepper and chopped sauerkraut together and stir-fry;"

Zhong Tianzheng said: "Net carp meat, crucian carp, fresh shrimp, winter melon, pickled greens, green vegetables or cabbage, vermicelli. Ginger, lard, refined salt, pepper, pickled chili pepper (or wild pepper), green onion,,, appropriate amount of monosodium glutamate, fresh soup. Remove the gills, disembowel, scales and internal organs of the crucian carp, wash it, drain the water, put it into the fresh soup pot (hot pot), boil until the soup is white, the fragrance is rich, and the fish and spines are not used. In addition, use a wok to put on the fire, heat the lard, add ginger slices, green onions, pickled peppers (minced), pickled vegetables (cut sections), fry the fragrance, pour into the hot pot soup and boil, and then put the rest of the pickled greens section, and add refined salt, pepper and monosodium glutamate, that is, marinade. Adjust the carp meat into cubes. Wash the shrimp and drain thoroughly. Peel, peel and slice the melon. Remove the old leaves of the greens or bok choy, wash and arrange. Vermicelli is well made with water and washed. Put the above ingredients on a plate and put them around the hot pot. When eating, add sesame oil flavored dishes: one dish per person. ”

Zhong Tianzheng said: "Kimchi should not be used for aged kimchi, because it is too sour and salty, affecting the flavor, it is best to use just soaked (,, days or so), and use more bagged kimchi on the market, the effect is OK." The soup for boiling crucian carp can be made with chicken bones, pork cob bones, fish bones with tomatoes, ginger, cooking wine and green onions, and pepper can also be added. Crucian carp soup cannot be boiled in plain water, otherwise the marinade lacks umami and the effect is too poor. ”

Zhong Tianzheng said: "A grass carp, sauerkraut must taste better, pickled pepper dosage depends on your own taste, pepper, spoon, dosage depends on your own taste, star anise, eggs, garlic, ginger, green onions, bean sprouts, thousands of pieces, cabbage, white radish, others according to your own preferences." Cut the sauerkraut into small pieces, cut the green onion into sections (I also used a little garlic section), shred the ginger, mince the garlic, and chop the pickled pepper and wash the side dishes. Slice the white radish (not too thick, slightly thinner and easier to cook), and cut into strips (not too thin, coarse and delicious). Sprinkle the fillets with a pinch of salt and grasp well. Then mix with egg whites (it is best to grasp it well with your hands, so that the fish fillets are coated with egg whites), marinate, and marinate for about a minute. Add an appropriate amount of oil to the pan, heat the oil, add the fish head and fish steak and fry until both sides are yellow. Add the amount of shredded ginger and boiling water, bring to a boil over high heat, and continue to cook over medium heat, for about a few minutes, to cook a thick white fish soup. Strain out the fish broth and set aside. Wash the fish bones and fish bones in the pot, put a little oil, add green onions, ginger, garlic, pickled peppers, star anise, stir-fry, add sauerkraut segments, continue to fry for ,-, minutes, add steps, fish soup. Add an appropriate amount of salt, bring to a boil and turn to the electric hot pot on low heat. You can start shabu-shabu and boil fish fillets."

Zhong Tianzheng said: "After the grass carp is scaled and entrailed (the black membrane in the belly of the fish must be completely removed), the fillet, head and steak are separated. It is divided because the purpose and the time of cooking are different. Don't make the fillet too thin, fragile, and not too thick to make it taste bad. Sauerkraut fish, as a well-known dish in Sichuan cuisine, seems to have its unique attraction, and later people combined the practice of sauerkraut fish and hot pot to make sauerkraut fish hot pot, which has its own characteristics compared with ordinary hot pot. Grass carp, sauerkraut, millet chili,,,, ginger, red pepper, shallot, red pepper, cooked sesame seeds, Sichuan pepper, salad oil, cooking wine, chicken essence, corn starch, sugar, salt. Clean the killed fish, clean the black membrane on the bone cavity wall when washing the fish, cut off the fish head, and split the fish head into pieces. Shred the chives and red pepper and set aside. Place the fish pieces horizontally, with the flesh facing upwards and the skin facing down, and use a knife to separate all the pieces along the direction from the tail to the head, each slice about a millimeter thick. Put the fish in a bowl, add starch, white wine and an appropriate amount of salt, mix well, and let it sit for a few minutes. Heat oil in a wok until it is hot, then put in the fish head and fish bones and put it in the pan to remove the oil. Leave oil in the pot, first add ginger slices and peppercorns and stir-fry until fragrant, and then add sauerkraut, Pixian bean paste, and millet to stir-fry until fragrant. Add water to the pot, add cooking wine and dried chili peppers and cook until the fish bones are flavorful, scoop up the boiled fish bones and put them at the bottom of the hot pot basin. Add chicken essence, refined salt, sugar, green onion knots and other seasonings to the boiling sauerkraut water in the pot, quickly add the fish fillet, pay attention to unfold the fish fillet, and pour the fish into the hot pot after the fish fillet changes color. Put a little chili pepper, red pepper, Sichuan pepper, shallot, and sesame seeds on the hot pot noodles. After cleaning the pot, pour in a little oil and heat it, and pour in the red pepper and other ingredients on the hot pot noodles."

Zhong Tianzheng said: "Green onions, ginger and garlic, pickled peppers, dried chili peppers, pickled ginger, a spoonful of bean paste, cooking wine, spoons, a spoonful of dark soy sauce, light soy sauce, spoons, sugar, spoons, chicken essence, a small handful of peppercorns, coriander, garlic sprouts, pepper, pepper powder, salt, a little each." Wash the fish and cut it into pieces, add cooking wine, salt, sugar, pepper, pepper powder, light soy sauce and marinate, and set aside for a minute. Beat one egg and add a spoonful of cornstarch and mix well. Put the marinated fish pieces into the egg mixture. Heat oil in a frying pan, add the fish pieces and fry until golden brown on both sides, drain and set aside. Pour oil into the wok, add Sichuan pepper and fry over low heat until fragrant, then add green onions, ginger, garlic, chili peppers, and pickled peppers and stir-fry until fragrant. Add a spoonful of bean paste and stir-fry the red oil to make it fragrant, add cooking wine to make it fragrant, and pour in water. Add a spoonful of sugar, a spoonful of light soy sauce. A spoonful of dark soy sauce and bring the soup to a boil over high heat. Then add the fried fish pieces, cover the lid and cook, for a few minutes, slightly reduce the juice and add the chicken essence to taste. Then pour into a dry pot, top with coriander and garlic sprouts, and serve the alcohol stove and pot.

Yan Ya said: "Silver carp, green onion and ginger, red pepper, Sichuan pepper, Pixian bean paste, dark soy sauce, steamed fish soy sauce, white wine, sugar, water starch, garlic sprouts, coriander. Wash the body of the silver carp and chop it into small pieces. Coat the fish pieces in egg wash. Heat the oil in a pan and fry the fish pieces until slightly browned. Prepare the seasonings. Saute chives, ginger, chili and garlic cloves. Add the Pixian bean paste. Stir-fry the Pixian bean paste into red oil. Add an appropriate amount of water. Add the liquor. Add the dark soy sauce. Add the steamed fish soy sauce. Add the sugar. The soup is boiled over high heat, and the flavor is brought out in minutes. Place the fried fish pieces in the pan. Bring to a boil over high heat, cook over medium-low heat, for a few minutes. After a few minutes, reduce the juice on high heat and pour in an appropriate amount of water starch to thicken. Pour the cooked fish pieces into a dry pan and sprinkle with garlic sprouts and coriander, and serve with the alcohol stove, without or without it. ”

Coat the fish pieces with egg wash and fry them until they prevent them from sticking to the pan and make the cooked fish pieces more delicious. There is no dry pan, you can do without it, and it is the same for you to make it directly into a plate. Cauliflower,,,、 pork belly,,,、 soy sauce, teaspoon, red pepper, garlic, chives, a little salt, and an appropriate amount of oil. The cauliflower is washed in salted water and cut into small florets, cooked and dried. Cut the pork belly into slices, cut the red pepper into sections, slice the garlic, and cut the chives into sections for later use. Heat oil in a pan, add sliced pork belly and stir-fry, then add the boiled cauliflower and stir-fry and cover the pot and simmer for a while. Add the red pepper segments, garlic slices, chives and soy sauce and stir-fry for a while. Peel the cauliflower with a knife and rinse it with water, and then rinse it with water for later use. Wash and slice the mushrooms, wash the Xiuzhen mushrooms, wash and cut the green and red peppers, slice the ginger and garlic, cut the green onion into small pieces for later use; put oil in the wok, when the oil is warm, fry the dry chili peppers, peppercorns, ginger and garlic slices until fragrant, then put in the bean paste and tempeh sauce and green onion white and stir-fry to make out the fragrance; pour in the cauliflower and stir well, add the appropriate amount of soy sauce, salt, sugar and stir-fry well, add the green and red peppers; then add the Xiuzhen mushrooms and mushrooms and fry until the mushrooms become cooked, add an appropriate amount of chicken powder to taste, and then you can put it into a dry pot and sprinkle the green onion segments on the table. Green garlic, pork belly, a little salt, garlic, cloves, cooking wine, light soy sauce, Chaotian pepper, lard (refined), vegetable oil. ”

Yan Ya said: "Sugar, teaspoon, put the whole cauliflower flowers down into lightly salted water to soak, minutes, then wash and break into small flowers; wash the pork belly and cut it into thin slices, cut the green garlic into sections, cut the pepper into sections, cut the garlic into slices; boil a pot of boiling water, put in the cauliflower, add a little salt and blanch, minutes, remove and drain; heat the wok and put in the lard and vegetable oil, put in the pork belly slices and stir until fragrant, and put out; put in the chili pepper segments, Stir-fry garlic slices to bring out the fragrance, then add cauliflower and fried pork belly, stir-fry over low heat; cook cooking wine and light soy sauce, add white sugar and stir-fry for a while; add green garlic and salt and stir-fry until the green garlic will change color, then it can be served, pour it into the pot, put it on the stove and stew while eating. ”

Zhong Tianzheng said: "Cauliflower, pork belly, fatty meat, Chaotian pepper, green garlic, garlic cloves, soy sauce, steamed fish soy sauce, first wash the cauliflower and divide it into small flowers, it is not advisable to cut it directly with a knife, and then blanch it with hot water and add a little salt to control the water; Chili pepper, stir-fry the fragrance of cauliflower, add soy sauce and soy sauce, turn on high heat and stir-fry to collect the juice, finally add green garlic, stir-fry, and it can be out of the pot in seconds. ”

Yan Ya said: "Cauliflower, appropriate amount of oil, appropriate amount of salt, appropriate amount of pork forelegs, appropriate amount of ginger, appropriate amount of chopped pepper, appropriate amount of green onions, appropriate amount of oyster sauce, cauliflower, tomatoes rinse in clean water, pork slices, meat in the pot to fry the oil, put ginger and green onions, then put tomatoes, cover and simmer for a while after putting cauliflower, put salt, fry and put chopped pepper and oyster sauce." Add chopped pepper and oyster sauce before the pan. A cauliflower, a small piece of pork belly, a tablespoon of Lao Gan Ma beef and tempeh sauce, a tablespoon of light soy sauce, a little sugar, a garlic leaf, and three small red peppers. ”

Zhong Tianzheng said: "The cauliflower flowers are facing downward, and they are soaked in light salt water, minutes. Then wash and disassemble into small flowers with a knife; blanch the water in a pot of boiling water for about a minute, take it out and immediately rinse it with cold water until it is completely cool, drain and set aside; cut the pork belly into thin slices, cut the garlic white and pat it flat with the back of the knife, cut the small red pepper into sections; heat the pot and put the oil, the green onion is white and fragrant under the heat of the oil; put the pork belly slices into the pot, stir-fry over medium heat until the surface is all discolored, continue to stir-fry for a while, and force out a part of the oil in the fatty part; add a tablespoon of Lao Gan Ma beef hot sauce and stir-fry until fragrant; pour in the red pepper and cauliflower, stir-fry a few times; add a tablespoon of light soy sauce; add some sugar, turn to high heat and stir-fry for about a minute; cut the garlic leaves into sections and put them in the potAfter stir-frying a few times, turn off the heat and cover and simmer for about a minute. ”

Yan Ya said: "It is best not to cut the flower bulb with a knife, so as not to crush and scatter and not form a shape, which will affect the appearance and taste." Don't break it too big, it's too big to be easy to taste, and it's not easy to cook through in the middle; the amount of fried cauliflower oil must be more to be fragrant enough, use pork belly to stir-fry, the fat of the pork belly will also make the taste of cauliflower more fragrant; when frying cauliflower, you must stir-fry over low heat, no need to add water, and then add seasoning when the cauliflower fragrance is stir-fried; if you like the crispy taste of cauliflower, you can shorten the time of water, if you like the soft taste, you can extend the time of water, if you buy the kind of cauliflower that is scattered, you can do without water; cauliflower is whiteThere are two kinds of green, and the green ones are called broccoli and broccoli. The nutrition and function of cauliflower and broccoli are basically the same, the taste is delicious, the nutrition is also very high, and there is a high medicinal value, and it is a kind of health care vegetable. When choosing cauliflower, it is better to have a white and yellowish surface without black spots, and the flower bulbs are tight and firm; if you like heavy taste of children's shoes, you can add some bean paste, and the taste is irresistible. ”

Zhong Tianzheng said: "Soaking the cauliflower in light salt water can force out the small noodles, cooked peanuts, Yibin sprouts, and chopped green onions. Soy sauce, monosodium glutamate, oil sea pepper sesame oil, tablespoon, 1 tablespoon of chili oil, soy sauce, 1 tablespoon, 1 teaspoon of monosodium glutamate. Add a lot of water to the pot and bring to a boil, and cook the noodles until they are just broken (there are still white hearts in the middle). Use special long chopsticks to take out and put it in a small bamboo cage and shake it dry, put it in a bowl, add soy sauce while it is hot, and use chopsticks to pick it up repeatedly and mix it well to make it not sticky or lumpy. Immediately add chili oil, sesame oil and soy sauce and mix well. Sprinkle with chopped green onions, cooked peanuts and monosodium glutamate on the table. Just mix well and serve. ”

Yan Ya said: " Red oil production method: vegetable oil, vegetable oil each a catty, coarse chili noodles (you can also make your own chili noodles, as follows: chili peppers with a microwave oven, or fried crispy in the pot, chopped with a knife after cold, commonly known as knife edge sea pepper), a catty, green onions, ginger two taels each, sesame twenty, vegetable oil burned, add ginger and shallots to fry yellow to remove the miscellaneous flavor, in addition to vegetable oil, wait until fifty percent of the oil temperature (add a few chili peppers first, if the chili peppers in the pot is not very fast) add chili noodles, sesame seeds, such as cover two days after eating more fragrant water mixed with less water content is generally less than two or three percent of the mechanism surface, the noodles made of noodles require the strip to be round and hard, noodles after cooking to have tendon and bone strength, when kneaded with oil, it will not break. It has a smooth feeling in the mouth, and there is a fragrant aftertaste when you chew it to the end. When cooking noodles, it is necessary to master the heat, boil the pot under boiling water, wait for the noodles to be broken, and float the pot, that is, just cook and become soft and pick up, at this time, the starch in the noodles is heated and gelatinized, forming a protective layer on the surface, coupled with the short heating time, the noodles have limited water absorption, and the noodles after cooking are soft and lubricated, soft and tough, the water content is not much, and the bone strength is better to spin dry. This is an important part of the whole production process, and only by spinning off the moisture that adheres to the noodles can the fat and flavors blend with the noodles. ”

Zhong Tianzheng said: "Pork filling, broken rice sprouts, peanuts (stir-fried), garlic, green onions, white sugar chili oil, sesame oil, aged vinegar, soy sauce, soy sauce, sesame seeds, cut the noodles into the pot and cook. Remove and put in cool boiled water and pull it out slightly. Remove the water and add a little sesame oil. Mix well to prevent sticking. Peanuts finely chopped. Mince the garlic. Put in a bowl and mix all the seasonings except chopped peanuts and chopped green onions. Pour over the cooked noodles. Then sprinkle with chopped peanuts, minced sprouts, and chopped green onions. Fresh noodles, Yibin sprouts, cooked flowers, walnut kernels, millet peppers, green onions, soy sauce, oil chili peppers, peppercorns, sesame oil, monosodium glutamate, garlic Yibin sprouts chopped into pieces, put a small amount of oil in the pot, stir-fry the chopped sprouts. Cooked peanuts and walnuts are ground into the end, fresh noodles are boiled until they are medium-cooked, scooped up, quickly passed through cold water, scooped up and slightly dried, mixed with sesame oil, until the roots of the noodles are distinct, add various seasonings. Three taels of fresh-cut noodles, minced rice sprouts, large spoons of fried peanuts, cooked oil chili peppers, four spoons of sesame oil, chives, garlic, soy sauce, sugar, vinegar, peppercorn noodles, monosodium glutamate, put fried peanuts into a fresh-keeping bag, crush them with a rolling pin, or mash them with a stone mortar. Cut the green onion into minced green onions, cut the garlic into the garlic, add a lot of water to the pot and boil, cook the noodles until they are just broken (there is still a white heart in the middle), scoop up the noodles with a colander spoon, press them on top with chopsticks to fix the noodles, hold the spoon handle firmly with the other hand, shake off the water of the noodles vigorously, put the noodles into the plate, pour in sesame oil and mix well, so that the noodles do not stick to each other, add all the seasonings, and mix well. ”

Yan Ya said: "Wheat flour, eggs, sprouts, minced pork, appropriate amount of oil, appropriate amount of chili oil, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of bean paste, appropriate amount of chopped green onion, appropriate amount of peanut flour, add an appropriate amount of water and an egg and mix well to knead into a smooth dough." Roll out into thin slices with a rolling pin, fold and cut into strips. Peel it apart and sprinkle with an appropriate amount of flour so that it doesn't stick together. Bring water to a boil in a pan, add peanuts and bake over low heat. Add the minced pork, soy sauce and pepper and stir well. Add an appropriate amount of vegetable oil to the pot, sprinkle with ginger and garlic, and add minced meat. After stir-frying, add the bean paste. Continue to stir-fry until the flavor of the watercress is stir-fried, then add the chopped sprouts. Stir-fry evenly. Add an appropriate amount of water to the pot, and when the water boils, add the noodles. Cook until just raw, then remove and shake dry. Pour into a container, add an appropriate amount of light soy sauce and olive oil and mix well. Put it on a plate, add an appropriate amount of chili oil, add the fried sprouts and minced meat, then sprinkle with chopped peanuts and chopped green onions, and mix well when eating. The sprouts and bean paste have salt, so you must be cautious when putting salt, I didn't add salt during the whole process, but I still think it's a little salty. The noodles must not be boiled for too long, just when they are broken. It is important to shake the noodles dry when they are removed. ”

Zhong Tianzheng said: "Fine oil noodles (cooked) male shredded pork, shredded egg skin, shredded cucumbers, shredded carrots, shredded mustard, silver sprouts, a little coriander A little Taiwanese cold noodle sauce, tablespoon peanut flour, tablespoon chili oil, tablespoon mix all the seasonings evenly, that is, the sauce." Blanch shredded pork, shredded cucumbers, shredded carrots and silver sprouts in boiling water until cooked and set aside. Place the noodles on a plate, spread the ingredients on top of the noodles, drizzle with the sauce, and mix well as you eat. It's better to boil some chili oil, it will taste better. Mechanism water noodles, mung bean sprouts, vegetable oil to taste. ”

Yan Ya said: "Cool boiled water, a small bowl of soy sauce, a spoon, ginger, slices, garlic, cloves, a little salt, a little monosodium glutamate, an appropriate amount of chopped green onions, an appropriate amount of vinegar, an appropriate amount of secret chili oil, an appropriate amount of sesame oil, an electric fan, Wash the cutting board and dry it, use a small bowl to mix the oil, boil the water in a pot, boil the noodles when the water is boiled: don't cook too much at a time, a colander can be scooped up, add cold water after the noodles are boiled in the pot, and then open them again, don't cook too softly, spread the boiled noodles on the cutting board, pour a tablespoon of blended oil on the noodles, quickly pick them with chopsticks, and blow the air at the same time until the noodles are all spread out and do not stick. Blanch the mung bean sprouts in another pot of water, pretend, slices of ginger, clove garlic clap and cut into cubes, add a little salt to pound into ginger and garlic puree, add cold boiled water to make ginger and garlic juice; this is the most critical seasoning, with ginger and garlic juice, the taste is seven or eight points like! The tablespoon of soy sauce is mixed with a little salt, monosodium glutamate, the tablespoon of cold boiled water is mixed into soy sauce juice, and the soy sauce is mixed with water to make soy sauce juice is to prevent too much soy sauce in the process of preparation, which causes the noodles to be too dark in color and the taste is insufficient. The above seasonings are added with chopped green onions, vinegar, secret chili oil, sesame oil, and the seasonings are complete! According to each person's needs, pick noodles and put them on the plate, add some bean sprouts, add various seasonings according to taste, and mix well. ”

Yan Ya said: "I think it will affect the texture and taste of noodles, many children's shoes like to use cucumbers as side dishes, I personally think that cucumbers will ooze too much juice after pickling, affecting the freshness of noodles, I don't like it! Ginger and garlic juice is very spicy! When putting chili oil, consider not too spicy, cut noodles, cucumber, ham, soy sauce. Maggi fresh, oyster sauce, vinegar, chili oil, peanut oil, sesame pepper, white sugar, appropriate amount of noodle soup, appropriate amount of sesame seeds, garlic, add peanut oil to a stir-fry spoon, heat it over fire and fry it with sesame pepper to make it fragrant. Pour into a basin prepared in advance. Bring water to a boil in a pot. Add the cut noodles and cook. Remove the water and place in a basin with pepper oil. Mix well and cool with an electric fan. Wash the cucumbers and cut into shreds. Shredded ham. Mince the garlic. Put the rest of the seasoning together in a bowl and mix well. Add minced garlic and mix well. Pour over the cooled noodles. Plus shredded cucumber and shredded ham. Mix well. ”

Zhong Tianzheng said: "Hand-rolled noodles, cucumbers, mung bean sprouts, fried peanut kernels, cooking oil, salt, light soy sauce, vinegar, sugar, pepper oil, mustard oil, cooked chili oil. Put fried peanuts into a crisper bag and crush them with a rolling pin, blanch the mung bean sprouts in a pot of boiling water until they are broken and remove them, and cut the cucumbers into shreds; Add a lot of water to the pot and bring to a boil, and cook the noodles until they are just broken (there are still white hearts in the middle). Put the noodles in a bowl and add the mung bean sprouts and cucumber shreds. Add salt, light soy sauce, vinegar, sugar, pepper oil, mustard oil, pour cooked chili oil, sprinkle with chopped peanuts and stir well. Noodles ,,,, mung bean sprouts ,,, cooked oil. Compound soy sauce, soy sauce, red oil, monosodium glutamate, sugar, sesame paste, pepper oil, garlic paste, sesame oil, vinegar, chopped green onion,. Put the noodles into the pot and cook until they are broken, then remove and drain the water, pour over the cooked oil, mix well, spread out and let cool. Blanch the mung bean sprouts in boiling water, remove them and put them on the bottom of the pot, put on cold noodles, add compound soy sauce, soy sauce, monosodium glutamate, sugar, sesame paste, pepper oil, sesame oil, vinegar, and finally drizzle with red oil, put garlic paste, and sprinkle with chopped green onions. Pick up the noodles immediately after boiling until they are raw, and should not be cooked for a long time. ”

Yan Ya said: "Cut noodles, soy sauce, salt, minced chili, sesame seeds, sugar, green onions, ginger, garlic, cucumber, vinegar, and boiled green beans. Finely chop the green onion, ginger and garlic, and shred the cucumber for later use. Start to cook the noodles in the pot, the noodles are cooked, and when you cook the noodles, in order to make the noodles more chewy, you can put a small bowl of water in the boiling pot when it is bubbling, and repeat it three times. It is also the most amazing step, which is to bring the freshly cooked noodles to the front of the electric fan and blow them until the noodles are cool. Turn on the heat and fry the condiments, soy sauce, salt, chili powder, sesame seeds, sugar, green onions, ginger, garlic, vinegar together into the pot and fry, how much according to personal taste, stir-fry the fragrance. Mix with fried condiments and cucumbers, green beans can be eaten, authentic Sichuan cold noodles, the production method is a bit earthy, but the taste is quite good, slightly spicy with a little sour, delicious and appetizing, but eat two big bowls. Noodles. Soy sauce, vinegar, sesame oil, chili oil, sesame paste, sugar, peppercorn powder, monosodium glutamate, green onion, garlic, cucumber. Cook the noodles, spread them on a clean board, drizzle the noodles with a little sesame oil, shake the noodles with chopsticks and let them cool, divide them into bowls. Wash the cucumber and cut it into shreds, peel the garlic, chop it into minced garlic, mince the green onion, and dilute the sesame paste with cold water. Put the soy sauce, vinegar, sesame oil, chili oil, sesame paste, sugar, Sichuan pepper powder, monosodium glutamate, minced green onion and garlic into a bowl and mix well to make juice. The sauce is poured over the noodles and sprinkled with shredded cucumbers. ”

Zhong Tianzheng said: "The boiling of this top-secret red oil requires a variety of ingredients and Chinese herbal spices, after several hours of boiling, don't say that casual oil and chili pepper is red oil, that is not the same day, the difference is not in the same grade." The first is the amount of ingredients and Chinese herbs and spices, which must be precise. When we boil the oil, and then reduce the temperature of the oil, this temperature is controlled by putting the seasoning in it will not fry the paste, and the small flowers can be slowly turned over, and the traditional Chinese medicine seasoning is poured into the oil pot and boiled for about an hour, and the seasoning is a little black, but it can not be pasted. The boiling of red oil requires a variety of ingredients such as green onions, ginger, garlic, onions, carrots, wild peppers, as well as Chinese herbal spices such as star anise, cinnamon, cumin, nutmeg, kaempfera, bay leaves, comfrey, and grass fruits. ”

Yan Ya said: "Noodles can be rolled by hand and machine-pressed. Mung bean sprouts, carrots, lettuce, celery, pepper and pepper or pepper oil, chopped green onions, crispy beans, mustard (or Yibin sprouts), ginger water, garlic water, sour cowpeas, chicken essence, white sugar water, soy sauce, top secret red oil, vinegar, chili oil, mustard oil, coriander, salt, Guifei secret fruit oil. Clean the mung bean sprouts, cut the carrots, lettuce, celery, etc. into thin strips, boil the water in the pot, put the noodles in the pot, cook and remove in time. Let it cool, then put a small amount of salad oil, mix well and set aside; then put the mung bean sprouts, lettuce, celery, etc. into the boiling water and blanch them respectively, take them out immediately, wait for them to cool, put them in the bottom of the bowl, put the cold noodles into the bowl, add the above condiments, and finally put the secret crispy beans and green onions of the concubine and mix well to eat. Sichuan cold noodles are spicy, fragrant, sweet and sour, especially suitable for summer consumption, and are appetizing and inexpensive food in summer. ”

Zhong Tianzheng said: "Fresh noodles, catties of cooked vegetable oil, milliliters of cucumbers, root mung bean sprouts, fried soybean chopped, fried peanuts, minced sprouts,,, chopped green onions, tablespoons of minced garlic, tablespoons of ginger, tablespoons of red oil chili pepper sugar, tablespoons of vinegar, milliliters of soy sauce, milliliters of Sichuan pepper oil, tablespoons of sesame oil, A spoonful of salt, a little monosodium glutamate, put fresh noodles in boiling water and boil until they are broken, quickly take them out, soak them in cold water to cool down, take them out of the water after they are cooled, put them into a grate covered with gauze, spread them evenly to cool, and then brush a layer of cooked vegetable oil with a brush, brush one side, pick up with chopsticks and brush the other side, so that the noodles are roughly wrapped in oil and do not stick together. Rinse the bean sprouts and blanch them in boiling water, drain them, wash the cucumbers and cut them into shreds, chop the green onions, and mince the ginger and garlic respectively. Soybeans and peanuts, soak them in water and drain them separately, pour an appropriate amount of oil into the wok, boil them until they become hot, pour in soybeans and peanuts respectively and fry them out, and after the fried soybeans are cooled, they are smashed into bean dregs with a pestle. Put the cooked cold noodles into a bowl, then stack cucumber shreds, bean sprouts, minced sprouts, bean dregs, and peanuts in turn, and finally add seasonings according to taste and mix well. ”

Yan Ya said: "The noodles can't be boiled for a long time, the noodles become soft for a long time, and there is no strength and texture when eating, so just turn off the fire and take out the cold water, and try to spread the noodles out when drying the noodles, don't overlap them, so that the noodles will not be pimpled, if it is convenient, you can also use a fan to blow on the noodles, noodles, pork, cabbage, green peppers, eggs, vegetable oil, sesame oil, chili oil, soy sauce, sugar, vinegar, cooking wine, refined salt, monosodium glutamate. Cut the pork into thin strips, add cooking wine and soy sauce and mix well and marinate for a while, remove the stems of the green peppers, cut the seeds into shreds, wash the cabbage and cut it into sections, knock the eggs into a bowl, add refined salt and beat them for later use. Heat oil in a wok and stir-fry the shredded meat. Heat oil in a wok, add shredded green peppers, add refined salt and stir-fry for a while. Heat oil in a wok, add the snow cabbage section, add soy sauce, sugar, vinegar and stir-fry well. Heat oil in a wok and pour in the egg mixture to form an omelet, and then serve and cut into shreds. Mix soy sauce, vinegar, sesame oil, refined salt, and monosodium glutamate into a sauce for later use. Add water to a boil and add the noodles to cook. ”

Zhong Tianzheng finished cooking the last dish for Yan Ya and set out on the journey back to his hometown.