"To get the reward now, you need to do additional pointing, cook a certain amount of food, and you can get it, and the reward is three times the strength of all the body. ”

"Triple my God! Zhong Tianzheng made up his mind in his heart.

Zhong Tianzheng thought to himself: "250 grams of chicken breast, 50 grams of water chestnuts, 15 grams of pickled peppers, 1 egg, and an appropriate amount of starch." 50g lard, 0.5 tbsp soy sauce, 1 tbsp broth, 0.5 tbsp cooking wine, 2 chives, 1 small piece of ginger, 6 cloves of garlic, appropriate amount of balsamic vinegar, 1 tsp refined salt, 0.5 tsp sugar, 1 tsp monosodium glutamate. Remove the fascia from the chicken breast, wash it and cut it into cubes, add salt, soy sauce, cooking wine, and monosodium glutamate and mix well and marinate. Peel the water chestnuts, wash them and cut them into cubes, remove the stems of the pickled peppers and chop the seeds, wash and mince the green onions, ginger and garlic, and mix the egg whites, starch and water into a thin paste. Put the wok on high heat, heat the lard, and after the diced chicken is battered with thin paste, slide it in the pan until cooked. Add the pickled peppers, stir-fry quickly until the chicken is all chili red, add water chestnuts, ginger, green onions, garlic and stir-fry to make a fragrance, cook in the juice mixed with salt, soy sauce, cooking wine, sugar, monosodium glutamate, starch and broth, stir-fry quickly, and drip in a little vinegar and stir-fry well. To make this dish, you can also use Pixian bean paste instead of pickled peppers, and fresh bamboo shoots instead of water chestnuts. Tips for removing blood and removing the smell of poultry meat: If the slaughtered chickens and ducks are not cleaned, the meat will turn black and have a fishy smell after cooking. If you soak the chicken and duck meat in clean water until white and then cook, you can remove the fishiness. ”

The system says: "Chicken (125g) Egg white (40g) Red pepper (20g) Green onion (10g) Ginger (5g) Garlic (5g) Starch (pea) (10g) Vinegar (5g) Cooking wine (5g) Soy sauce (5g) Salt (5g) Vegetable oil (100g) Chop the bright red pepper and set aside. Stir well with half a part of starch, half a part of cooking wine, egg white, and salt to make an egg white starch paste and set aside. Peel and cut ginger and garlic into thin slices, shred the green onion, add water to humidify the remaining starch, and then add soy sauce, cooking wine, and broth to mix to make green onion and ginger soup paste for later use. Pat the chicken breast with the back of a knife to make it fluffy and easy to taste. Then cut the chicken into dices, add the prepared egg white starch paste, mix well, and soak for a few minutes. Add vegetable oil to the pot, boil until warm, pour the diced chicken into the oil, and use a spoon to disperse at any time to avoid sticking, and drain the remaining oil after the oil. Pour out the remaining oil in the pot, then pour the diced chicken after the oil into the hot pan and add the red pepper powder to fry slightly, and pour in the adjusted green onion and ginger soup paste, stir-fry a few times, drop in a little vinegar, and mix well. Raw chicken: Choose chicken breast. Cut the chicken breast into cubes, add soy sauce, cooking wine, starch and mix well, marinate for 20 minutes; put the sesame seeds into the pot and fry them and let them cool to be sliced with ginger, add oil to the pot with green onions, when they are heated for eight minutes, put in the diced chicken and quickly pass the oil until the color is white, and take it out immediately; start the oil pot, when the oil is hot, put in the dry chili, pepper, ginger slices, and green onion sections and fry until fragrant, then put in the bean paste, boil the wine along the edge of the pot, put in the diced chicken and peanuts and stir-fry evenly, then add an appropriate amount of sugar and salt, fry the fried sesame seeds well, and put them out. ”

Zhong Tianzheng thought to himself: "400 grams of chicken breast, green and red peppers, shiitake mushrooms, dried chili shreds, pickled peppers." Hot sauce MSG, salt, sugar, cooking wine, egg white, starch, pepper, peanut oil, green onion and ginger. Cut the chicken breast, green and red peppers, and shiitake mushrooms into cubes. Put the diced chicken into a basin, add monosodium glutamate, salt, pepper, cooking wine, egg white, starch sizing pan to heat the oil, and then add the diced chicken to smooth and cook to control the oil. Heat the oil in a pot, add shredded dried peppers, pickled peppers, hot sauce, green onions, ginger and stir-fry until fragrant, cook in cooking wine, pour in diced peppers, diced mushrooms and diced chicken to taste, stir-fry well, thicken and drizzle with oil. Features The chicken is smooth and tender, and full of spicy flavor. 150 grams of tender chicken, 6 grams of dry starch, 6 grams of pickled chili peppers, soy sauce, sugar, refined salt, chopped green onions, ginger wet starch, rice wine, balsamic vinegar, appropriate amount of monosodium glutamate, 1 egg, diced water chestnuts (or walnuts, lettuce). Cut the chicken into cubes, add egg white, dry starch and refined salt and mix evenly, and fry in Wang lard with the ingredients and water chestnuts for 10 seconds, then add pickled chili, green onions, ginger and stir-fry together. Mix sugar, rice wine, soy sauce, wet starch, vinegar, etc., and pour it into the pan and fry a few times. Key points: When stir-frying, you should master the heat, and the heat should be slightly larger. Sichuan-style famous dishes. It is stir-fried with chicken breast and chili. Pickled red pepper is a Sichuan specialty, for 250 grams of tender chicken breast, 20 grams of pickled red pepper, 70 grams of water chestnut, 3 grams of vinegar, 2 grams of sugar, 25 grams of wet starch, cooking wine, soy sauce, ginger, garlic slices 10 grams each, monosodium glutamate 1 gram, broth 35 grams, green onion 15 grams, sesame oil, refined salt 5 grams each, lard 100 grams. ”

The system said: "Carve the chicken breast into a cross pattern of 0.3 cm square, cut it into 1.5 cm square dices, put it in a bowl, add 20 grams of wet starch, refined salt, 5 grams of cooking wine and mix well, soy sauce, 5 grams of cooking wine, sugar, vinegar, broth, 5 grams of wet starch, and monosodium glutamate into juice." Peel the water chestnuts and cut them into 1 cm cubes, cut the green onions into 1 cm pieces, and chop the red peppers. Cook the lard until it is six ripe, add the diced chicken and stir-fry it, chicken breast (chicken thighs will be better), chili, green onion, ginger, garlic, egg, salt, sugar, starch, chicken powder, vinegar stock (or water), cooking wine, soy sauce. Wash the chicken breast, remove the fascia, cut into small cubes, wash the green onion, ginger and garlic and cut into minced pieces. Put the diced chicken into a container, add salt, soy sauce, cooking wine, chicken powder and mix well and marinate; wash the chili pepper and cut it into small pieces; mix the egg white, starch and water into a thin paste; mix the soy sauce, salt, cooking wine, chicken powder, starch, sugar, and broth into a sauce. Put the wok on the fire, pour in an appropriate amount of oil to heat, after the diced chicken is starched with thin paste, then slide into the oil pan to cook, and then add chili, green onion, ginger and garlic to fry until fragrant, cook in soy sauce, salt, cooking wine, chicken powder, starch, sugar, and the sauce made of broth, stir-fry quickly, and finally drop in a small amount of vinegar and stir-fry well. ”

Zhong Tianzheng thought to himself: "The leftover chicken in the soup (chicken feet can be left out), red pepper, small pumpkin, dried chili, 1 gram of Sichuan pepper, Huadiao wine, a spoonful of vinegar." Wet starch, soy sauce, sesame oil 5 ml, remove all the thick and thin bones of the chicken, cut the chicken into 2 cm diced, add 1 gram of salt, soy sauce, Huadiao wine, wet starch grasp well, marinate to taste. Cut the ingredients well. Slice the ginger, cut the pepper into triangular pieces, slice the pumpkin, and cut the green onion into sections. Mix light soy sauce (2 scoops), vinegar (1 scoop), chicken bouillon, sesame oil, 50ml of stock and wet starch into juice. Put the pot on a hot fire, boil the oil until it is 7 ripe, add the diced chicken, and fry it until the chicken is golden brown.

The system said: "Start another oil pot, add dried red peppers, Sichuan pepper, and green onions to stir-fry until fragrant, then add chili peppers, pumpkin slices and stir-fry." Add the fried diced chicken, then pour in the mixed sauce and simmer for a while. Before cooking, pour sesame oil, reduce the juice over high heat, stir-fry and then serve on a plate. Sour and spicy, spicy, spicy, the chicken is charred on the outside and tender on the inside, and the color is golden, which makes people have a great appetite. 2 chicken thighs, 25 dried chilies, 30 Sichuan peppercorns, 2 cloves of garlic, 2 slices of ginger, salt, sesame seeds, starch, cooking wine, light soy sauce, 4 tablespoons of vegetable oil, wash the chicken thighs, chop into small pieces, the smaller the better, cut the chicken to such a large size. Put the chopped chicken thighs into a bowl, add starch, cooking wine, light soy sauce, salt, stir well, marinate for half an hour, put more dried chili peppers in the salt and cut them into sections, and slice garlic and ginger. Heat the pot and put in vegetable oil, the disadvantage of this dish is that it costs oil, so put more oil in the oil and burn it until it is 7 or 8 When it is hot, there are small bubbles on the surface of the oil, but it has not yet boiled, put the marinated chicken in the pot and keep stir-frying to prevent it from sticking to the pan. When the chicken changes color two or three minutes after it can be fished out, the oil control is ready to hold the excess oil, leave a little base oil in the pot, turn to medium heat, after the oil is hot, stir-fry the ginger and garlic. Add dried chili peppers and Sichuan peppercorns and stir-fry constantly to prevent sticking. Put the diced chicken that you just fried into the pot and continue to stir-fry. Stir-fry until the diced chicken is cooked through, and add sesame seeds before cooking. ”

Zhong Tianzheng thought to himself: "Add more salt to raw chicken, because after the first time it is fried in the pan, the surface of the chicken is already crispy, and if you put salt again, the taste of salt can no longer penetrate the soft heart of the chicken, so in order to absorb the flavor, you must put more salt at the beginning." When stir-frying dried chili peppers and Sichuan peppercorns, the heat should be low, and the stir-fry should be excellent. Cook an appropriate amount of fresh soup, not only to make the fried chicken soft, but also not too much water. The chicken is fried quickly with pheasant chicken, the chicken is tender and can be fried quickly, the old chicken needs to be pressed in a pressure cooker and then taken out to fry, and some red chili peppers can be added before the pan to match the color. Tofu (250 grams), beef (75 grams), garlic sprouts (1 root), tempeh (15 grams), Sichuan pepper powder (3 grams), rice wine (5 grams), salt (3 grams), pea starch (5 grams), peanut oil (15 grams), shallots (5 grams), etc. Cut the tofu into 2 cm square pieces, put it in boiling water with a little salt and stir-fry it, remove the beany smell, take it out and soak it in water; chop the tempeh, cut the garlic sprouts into sections, mince the ginger; heat the wok, put the oil, put in the beef filling and fry it; wait until the beef filling is golden brown, put in the bean paste and stir-fry; put in the tempeh, ginger, and chili powder and fry until the beef is colored; boil the broth, put in the tofu and cook for 3 minutes, add soy sauce, garlic sprouts, sugar, season with salt, and then thicken with wet starch, sprinkle peppercorn noodles and minced green onions after serving. ”

The system says: "Tofu (1 box), minced meat (1 small bowl), bean paste (1 tablespoon), Sichuan peppercorns (1 small spoonful), minced ginger (1 small spoon), minced garlic (1 small spoon), bell pepper granules (1 tablespoon), chopped green onion (1 tablespoon), Sichuan pepper powder (1 tablespoon), etc. Pour an appropriate amount of oil into the wok and heat it, pour in the minced meat after the oil is hot, stir-fry it, add salt, put it out for later use; pour the oil into the wok again, pour the peppercorns, minced garlic and ginger into the fragrant after heating; put in the bean paste and fry the red oil, put in the bell pepper grains and fry well, then pour in the tofu cut into pieces and stir-fry, and cook for about 2 minutes; pour the fried minced meat into the pot and stir-fry several times, then pour in the water starch to thicken, and sprinkle the green onion and pepper powder on the pot after collecting the juice. Tofu (300 grams), ground beef (100 grams), green garlic (50 grams), bean paste (40 grams), chili noodles (10 grams), Sichuan pepper noodles (1.5 grams), rice wine (20 grams), salt (5 grams), minced ginger (3 grams), water starch (40 grams), soup stock (250 grams), etc.

Put it in a pot, add salt and soak it in warm water. Wash the green garlic, cut into 1 cm long sections, chop the bean paste and tempeh, add the oil in the pan until it is 60% hot, add the beef filling to dry the water, add the rice wine, and then add the bean paste to fry the red oil. Add chili noodles, minced ginger, tempeh and stir-fry until fragrant, pour in the broth, tofu, add soy sauce and salt, and burn the tofu through the flavor with a slight heat; when the soup is slightly dry, put in green garlic and water starch, collect the juice, serve on a plate, and sprinkle pepper powder. Tofu (1 piece), minced meat (appropriate amount), chili flakes (10 grams), Sichuan pepper (10 grams), garlic (10 grams), chives (appropriate amount), bean paste (appropriate amount), cooking oil (appropriate amount), soy sauce (a little), water starch (30 grams), sesame oil (a few drops), etc. Cut the tofu into small pieces, mince the garlic, chop the chives, chop the bean paste and set aside, and stir-fry the peppercorns in a pot over low heat until cooked.

Zhong Tianzheng thought to himself: "Put the cooked peppercorns in the garlic pounder and mash them into minced noodles for later use." Add an appropriate amount of water to the pot, blanch the tofu for one minute after the water boils, then remove it for later use, add an appropriate amount of base oil to the pot, then put in the meat filling, stir-fry to mature, add bean paste and chili noodles and stir-fry the red oil, and then add the minced garlic and stir-fry until fragrant. Add an appropriate amount of hot water to boil, put the tofu into the pot and boil over high heat, then add a little soy sauce to put the peppercorn noodles into the pot and stir-fry, put the water starch into the pot and bring to a boil over high heat, then add a little sesame oil, stir evenly and then get out of the pot. Beef dumplings, 1 piece of tofu, 2 fresh garlic sprouts. 1 garlic, 5 slices of ginger, Indian chili powder, Sichuan peppercorns, Pixian bean paste, peanut oil, a little salt, a little starch, a little dark soy sauce. Prepare a piece of gypsum tofu or bile tofu. Cut the tofu into small pieces and set aside. Prepare 100g of ground beef, which can also be replaced with ground pork. Prepare 2 garlic sprouts and cut them into 1 cm lengths. Indian paprika, 5 grams of Sichuan pepper powder. Cut the garlic and ginger into small pieces and prepare 5 grams of Pixian bean paste for later use. Boil a pot of hot water, add tofu cubes and salt and cook for a while. Stir-fry garlic, ginger and bean paste in a hot oil pan until fragrant. Add the ground beef and stir-fry until fragrant. ”

Add tofu cubes, chili powder, and bring to a boil. Add garlic sprouts and stir-fry until fragrant, leave a little and put it on a plate for later use. Use dry starch, dark soy sauce and water to make a sauce, wait for a few seconds to get out of the pot, and put Sichuan pepper powder. Remove from the pot and put on a plate, add a few slices of garlic sprouts to garnish and serve. After the tofu is cut into pieces, blanching it with boiling light salted water can remove the astringency of the tofu, keep the taste of the tofu delicate and not fragile; if it is boiled in boiling water, it will be too tough and the taste is not good; the bean paste in the bean paste should be finely chopped first; before the minced meat is copied, it is best to marinate it with cooking wine and salt for 20 minutes; the peppercorns are first fried in a pot until fragrant, crushed, and finally sprinkled on the tofu while it is hot, so that the hot and spicy taste can be enhanced; the tofu should be tender and not fragile, and it is better to make mapo tofu with southern tofu. The characteristics of mapo tofu are numb, spicy, hot, fragrant, crispy, tender, fresh, and live, also known as the eight-character proverb. It means that when the tofu is in the pot, it should be sprinkled with an appropriate amount of minced peppercorns. It is best to use Hanyuan Gong pepper for Sichuan pepper, which has a pure hemp flavor and refreshes people's hearts. If you don't get peppercorns, the numb flavor is stuck in the throat, which makes people nervous. ”

Zhong Tianzheng thought to himself: "Choose the big red robe oil pepper of Longtan Temple to make watercress, chop it finely and cook, add a small amount of cooked oil and sea pepper to cook tofu, which is spicy and fragrant." The characteristics of tofu maintain the temperature of the whole dish after it comes out of the pot and it is not easy to cool. Every time I eat chopsticks, I eat the taste of freshly baked. Immediately put on the table, you can't smell the gypsum smell of tofu, the rusty smell of cold soaked tofu, and there is no original unpleasant smell of various condiments, only the fragrance that arouses appetite. The refined meat filling, the color is golden, the red crisp is not plated, one by one, one by one, the entrance is crispy, and the teeth melt. Tofu in the pot, fry the method, the color is as white as jade, there are horns, a twist is broken, so use a small spoon to scoop food. The raw materials of mapo tofu are all fresh, fresh and tender and green, red and white, and the color and taste are fresh and impeccable. Refers to a stunt of the mapo tofu shop: the tofu is on the table, the garlic seedlings are long and erect in the bowl, the emerald green and blue are very bright, as if they have just been picked and chopped from the furrow, vivid, but the entrance of the sandwich is all ripe and there is no jerky taste. Pork belly, green garlic, green onion, ginger, garlic, dried red pepper, Sichuan pepper, bean paste, sugar, oil. Add green onions, ginger slices, 7 or 8 peppercorns to a pot of pork belly with skin in a pot under cold water, and bring an appropriate amount of rice wine to a boil. ”

Skim off the foam, cook until eight ripe, remove and cool naturally (chopsticks can be inserted). Slice the meat into thin slices, slice the ginger and garlic, and cut the green onion into diagonal sections. Pat the white part of the garlic with a knife and cut it all diagonally into pieces for later use. Put the wok on the heat, add a small amount of oil and stir-fry the chili pepper and peppercorns. Add the slices of meat and stir-fry until the slices become transparent and the edges are slightly curled. Stir-fry the meat to the side of the pot and add the Pixian bean paste (you can chop it finely first) to fry the red oil. Add a little soy sauce or sweet noodle sauce to adjust the color, and stir-fry well with the meat slices. Add the green garlic, a little cooking wine, and the sugar to taste good. The fresh pork to be slaughtered on the same day, fat four hind legs and two knives, thin six wide and three fingers, too fat is greasy, too thin is burnt, too wide and too narrow are difficult to form. Boiled meat to be seasoned, boiled meat in clear water, it is difficult to produce the aroma of meat, therefore, after the water boils, you should first put in ginger (pat it open with a knife), green onions, garlic, pepper hanging soup, etc., and the soup is fragrant, and then put in the washed pork, six ripe to pick up and set aside, can not be cooked too soft. Soak the picked up meat in cold water, while the outside is cold and the inside is hot, and if there is a refrigerator, you can put the freshly cooked meat in the freezer room for two or three minutes. Mastering the heat is the key to returning the meat. Use medium heat, after the meat slices, that is, chop the finely chopped Pixian bean paste, mix and stir-fry, so that the unique color and taste of the bean paste penetrate into the meat. The master who has the right temperature of the oil can boil the meat slices into a curly nest shape, commonly known as "lamp nest". When the meat slices are nested, immediately put in a little sweet noodle sauce and soy sauce, or put a few drops of cooking wine and a little chicken essence to increase the fragrance and umami, and then immediately add the ingredients, change to high heat, and stir-fry until cooked. ”

Zhong Tianzheng thought to himself: "200 grams of pork belly, 2 green garlic." About 20 Sichuan peppercorns, 7 or 8 slices of ginger, 2 tablespoons of Pixian bean paste, 2 tablespoons of cooking wine, 1 tablespoon of sugar, 1 teaspoon of salt, and 1 tablespoon of light soy sauce. First, put the meat into a pot of cold water, add ginger slices, to a tablespoon of cooking wine, bring the water to a boil over high heat, then turn to medium heat, and cook for about half an hour. Wait until you can poke it with chopsticks and you can pierce it thoroughly, and there is no blood flowing out, then turn off the heat. Cool the boiled meat, cut into thin slices, this is the place to test the knife work, too thin, fried to break, too thick, fried can not be fried, the green garlic oblique knife cut into inch long sections. Pour oil into the wok, heat the pot over high heat, put the cut meat slices into the pot, stir-fry until the meat slices are curled, and the fat is the best transparent, so that the oil of the pork is fried out, and it is not greasy to eat. Then push the meat to the side of the pot, pour in the peppercorns, stir-fry the bean paste, and when you see the color of the oil turning red, you can pull the meat chop over and fry well. Pour in the green garlic, cooking wine, salt, sugar, light soy sauce, and stir-fry evenly. 400 grams of pork belly. Half a spoon of bean paste, 8 small green peppers, 3 slices of ginger, 1 small handful of Sichuan peppercorns, 3 spoons of cooking wine, appropriate amount of salt, half a spoon of sweet noodle sauce, 2 cloves of garlic, half a green onion, half a spoon of dark soy sauce. ”

The system says: "Slice the ginger and cut the green onion into sections." Add 1 small handful of Sichuan peppercorns to the pot, add water to the pot, add ingredient 1 after boiling, add half a spoon of dark soy sauce, 2 spoons of cooking wine to mix into soup, cook for 3 minutes, add pork belly pieces, cook over medium heat for 10 minutes (chopsticks can easily poke in). Remove and let cool (preferably in the refrigerator for 2 minutes) and cut into thin slices. While the meat is stewed, the green peppers are cut diagonally, the green onions are shredded vertically, and the garlic is crushed. Stir-fry the meat slices in a hot oil pan until the surface of the meat slices is slightly rolled. Turn to medium-low heat, add half a spoon of bean paste, stir-fry minced garlic until fragrant, and stir-fry the red oil. Add a small half spoon of sweet noodle sauce and stir-fry to taste. Add 1 tablespoon of cooking wine and 1 tablespoon of stewed broth.

The system said: "After the meat is fragrant, turn to high heat, add green peppers, shredded green onions and stir-fry until cooked, add an appropriate amount of salt to taste." Remove from heat. First, put the meat into a pot of cold water, add ginger slices, to a tablespoon of cooking wine, bring the water to a boil over high heat, then turn to medium heat, and cook for about half an hour. Cool the boiled meat and cut it into thin slices, this is the place where the knife skills are tested, it is too thin, it will be broken when it is fried, it is too thick, and it cannot be fried. (You can put it in the freezer for five minutes, so it's easier to cut)"

The system said: "Cut the garlic into inch lengths with an oblique knife. Pour oil into the wok, heat the pot over high heat, put the cut meat slices into the pot, stir-fry until the meat slices are curled, and the fat is the best transparent, so that the oil of the pork is fried out, and it is not greasy to eat. Then push the meat to the side of the pot, pour in the peppercorns, stir-fry the bean paste, and when you see the color of the oil turning red, you can pull the meat chop over and fry well. Pour in the green garlic, cooking wine, salt, sugar, light soy sauce, and stir-fry evenly. ”

Zhong Tianzheng thought to himself: "Rinse pork, remove the hair and wash it, put it in a pot of cold water and cook it until it is cooked and hardened." Rinse the cooked pork and let it cool, then cut it into thin, large slices. Put only one teaspoon of oil in the pot, add the sliced meat and ginger, and slowly fry over low heat until the oil comes out, and the surface color turns golden brown. Add 1 1/2 tbsp red oil bean paste, stir-fry until the red oil comes out, then add a spoonful of light soy sauce and stir-fry for a while in cooking wine. (If you put a lot of bean paste, you can also avoid releasing light soy sauce, otherwise it will be too salty) put in the green garlic white and red, green pepper, stir-fry until the green garlic is white and red, and the green pepper can be broken. Finally, add the green garlic leaves, stir-fry for a while, and then remove from the pan. The taste of the meat is unique, the color is red and bright, the fat is not greasy, and the entrance is fragrant. The so-called back to the pot means to cook again. As a traditional Sichuan dish, Huiguo pork has a very important position in Sichuan cuisine, and Huiguo meat is often used as the preferred dish in Sichuan cuisine examinations. Huiguo meat has always been considered the first of Sichuan cuisine, the incarnation of Sichuan cuisine, and when it comes to Sichuan cuisine, it is inevitable to think of Huiguo meat. It has a full range of color, aroma and eye-catching, making it the first choice for meals. ”

The system said: "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; In addition to the main nutrients such as protein and fat, it also contains calcium, phosphorus, iron, thiamine, riboflavin, and niacin. The meat also contains hemoglobin, which can play a role in iron supplementation and prevent anemia. The hemoglobin in meat is better absorbed than in plants.

The system said: "Green pepper fruit is extremely rich in nutrients, vitamin C content is higher than eggplant, tomato, which is fragrant and spicy capsaicin, can increase appetite, help digestion, contains antioxidant vitamins and trace elements, can enhance people's physical strength, relieve fatigue caused by work and life pressure." It is also rich in vitamin K, which can prevent and treat scurvy, and has an adjuvant therapeutic effect on bleeding gums, anemia, and fragile blood vessels. Its unique taste and the capsaicin contained in it have the effect of stimulating saliva and gastric juice secretion, can increase appetite, help digestion, promote intestinal peristalsis, and prevent constipation. Green garlic contains nutrients such as protein, carotene, and vitamins. Its spicy taste mainly comes from the capsaicin it contains, which has the effect of awakening the spleen and eliminating food accumulation. It also has good bactericidal and antibacterial effects, and can effectively prevent influenza, enteritis and other diseases caused by environmental pollution. Green garlic has a certain protective effect on cardiovascular and cerebrovascular diseases, can prevent the formation of blood clots, and can also protect the liver, induce the activity of hepatocyte detoxification enzymes, can block the synthesis of nitrosamine carcinogens, and has a certain effect on the prevention of cancer. The taste is sweet and salty, the nature is flat, and it enters the spleen, stomach and kidney meridian with the effect of nourishing the kidney and nourishing the blood, nourishing yin and moisturizing dryness. It is mainly used for the treatment of fever, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating two stools and quenching thirst. ”

Zhong Tianzheng thought to himself: "Drinking pork soup can urgently replenish irritability, dry cough, constipation and dystocia caused by insufficient fluid. The pork fat content used in the pot meat is high, and the sweet noodle sauce and bean paste contain sodium, so patients with high blood pressure should not eat more. One whole chicken or one box of chicken thighs, Sichuan pepper and dried chili pepper (1:4), green onion, cooked sesame seeds, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic, sugar. Chicken thighs, horse's ear onions, dried chili peppers, Sichuan peppercorns, salt, pepper, monosodium glutamate, sugar, vinegar, cooking wine, salad oil. Wash the chicken thighs or a whole chicken, change them into cubes, put them in a bowl, taste them with salt and cooking wine, and fry them slightly. Put the pot on the fire, and when it is 70% hot, pour in the diced chicken and decant it until it is cooked, and then decant it and set aside. Leave the bottom oil in the pot until hot, fry the dried chili peppers until brown-red, fry the peppercorns until fragrant, pour in the chicken thighs, cook in the cooking wine, add salt, monosodium glutamate, pepper, sugar, vinegar, cook in the fresh soup and fry until the diced chicken is soft. When the juice is dry, the shallots under the horse's ears are evenly dusted and ready to cook. ”

The system said: "After buying the chicken wings, they will be changed into small pieces, the size, according to your personal diligence, but the maximum can not exceed the thumb." Add cooking wine, green onion and ginger, salt (a small amount), chicken essence, monosodium glutamate, marinate for more than ten or twenty minutes, depending on the mood. Once marinated, pick out the green onion and ginger. Heat the pot and pour oil, more more, put in the chicken, don't move, wait for the chicken to turn white and bubble, use chopsticks to gently pull it away, then turn off the low heat, slowly dry the chicken, and keep stir-frying the spoon to pull the chicken during the cooking process to prevent the chicken from sticking to the pan. You can also fry it in oil, which is faster. Stir-fry until the size of the chicken is significantly reduced, and the skin can be simply poured out to control the dry oil. Pour oil into the pot again, this time less, add ginger and garlic slices, pour in chicken, stir-fry a few times, then add Sichuan pepper, dried chili, quickly stir-fry evenly, if the food is not spicy, you can add less dry chili, add two wattle strips, green onion marbles or celery festivals, so that it is not so spicy. We stir-fry all the ingredients evenly, and they are almost cooked (in the stir-fry, the fire should be high, the action should be fast, so that the pot is fragrant), you can finally season, add monosodium glutamate, chicken essence, light soy sauce, taste it, the taste is light, add some light soy sauce, do not add salt. Finally, before cooking, pour in a little sesame oil and rattan pepper oil. ”

The system says: "Chicken thigh dried chili, sharp chili, oil Appropriate amount of salt Appropriate amount of green onion Appropriate amount of cooking wine Appropriate amount of pepper Appropriate amount of corn Appropriate amount of starch Appropriate amount of light soy sauce Appropriate amount of fermented bean curd juice Appropriate amount of monosodium glutamate Appropriate amount of boiled water Appropriate amount of ginger Prepare all the ingredients, wash the dried chili peppers with clean water to clean the dust on them, and then dry. Use scissors to cut the dried chili peppers into sections. Chicken thighs are bone-free with a knife. Add an appropriate amount of pepper and cooking wine to the chicken thighs, grasp and marinate for half an hour. Add an appropriate amount of cornstarch and grasp well. When the oil temperature in the oil pan is 60% hot, pour in the chicken pieces and fry the surface to shrink, remove and control the dry oil. Take a small bowl and pour in the light soy sauce. Add a spoonful of fermented bean curd juice. Add an appropriate amount of boiled water and stir well. Add salt to taste and stir until the salt melts. Boil the oil in the pan until it is 80% hot, pour in the chicken pieces and fry them again, and remove them until the surface is golden brown. Leave some base oil in the pan, pour in the dried chili peppers and pointed chili peppers and stir-fry until fragrant. Pour in the chicken pieces and stir-fry. Add green onions, ginger and garlic and stir-fry. Pour in the sauce you just made.

Zhong Tianzheng thought to himself: "Chili peppers and peppercorns can be added to your own taste, but in order to reflect the characteristics of this dish in an authentic way, it is best to cover the chicken with chili peppers, rather than a few chili peppers and peppercorns in the chicken nuggets." If you add salt when frying chicken, the salt flavor will not enter the chicken, because the shell of the chicken has been fried dry, the texture is relatively tight, and the salt can only adhere to the surface of the chicken, affecting the taste. The oil used to fry the chicken must be very hot, otherwise the chicken will not be fried dry for a long time, even if it waits for a long time to fry dry, then it is really dry, a ball of dead meat, it is very difficult to eat, and there is no taste at all. So the fire must be big, the outside is crispy, and the inside is relatively tender. Marinating – Be sure to put plenty of salt in the marinade, as it is difficult for the fried chicken to get salt. A teaspoon of salt is not too much, as there is a blanching step in the middle that will wash away the salt. Blanching - why blanching, blanching to make the chicken half-cooked, in the back of the frying process as long as to ensure that the outside is crispy, so that the chicken is crispy on the outside and tender on the inside! Second, fry the chicken directly with oil, the oil will be very dirty, and it is difficult to use it again. After blanching and draining, the chicken is clean, so the oil will not get dirty. It can quickly ensure that the outside is crispy, and if you fry it all the time, you will lose too much moisture. This time, the fried chicken was changed from the usual full frying to half frying and half frying, which saved fuel and quickly fried and colored. ”

The system says: "Wash the chicken and chop it into small pieces, use cooking wine, five-spice powder, salt, Green onion and ginger marinate for more than 20 minutes, wash and cut off the chili peppers, filter out the chili seeds, heat the peanut oil, stupid way, try a chicken piece, the fried sizzle can be poured in, pour in the shape and then turn to medium and low heat to completely fry the chicken nugget thoroughly, the color from white to yellow after the fish, heat the oil again, fry it twice, the fire can be a little bigger, force out the excess oil, and at the same time make the surface more golden, fry until golden and dry and fragrant, remove it, drain the oil and spare the bottom oil in the pot, fry the pepper and ginger slices over low heat, add green onion and garlic, Star anise and bay leaves continue to fry together (my family loves to eat hemp, Sichuan pepper is not filtered out, add chili pepper, stir-fry evenly, then the strong aroma like a restaurant will continue to float out, add fried chicken pieces, continue to stir-fry.) Add very little sugar and salt. Add cooking wine (I ordered baijiu directly) and five-spice powder, and add a little vegetables after you want to make the chicken chewy. Finally, add the celery segments, stir-fry until raw, and sprinkle with white sesame seeds to garnish. The chicken thighs are boneless, cut into small pieces, basically a little bigger than the diced chicken, and fried in hot oil until golden brown (fried ~), I feel that the oil is about 8 percent hot. It is recommended not to fry too much at once, otherwise the color will not be beautiful. Leave an appropriate amount of oil in the pot, put star anise, Sichuan pepper, green onion, and dried chili pepper in turn, and stir-fry until fragrant (just stir-fry until fragrant, it must not be too long, it is easy to make the pepper black). I put 2 of the chicken in 3 and add salt, a small amount of soy sauce and a little more sugar. Stir-fry for half a minute to 1 minute. ”

Zhong Tianzheng thought to himself: "Add sesame seeds and stir-fry well to use chicken thighs and chicken breasts." It is better to have chicken thighs, the meat quality is more suitable for this dish. Chicken breast is easy to feel very dry and tasteless, and it is more chai. Chicken thighs are more tangy to eat. The downside is that there can be some hassle with chicken thigh meat deboning. It doesn't matter, I really think it's troublesome to remove bones, and it's okay to bring bones. In short, the purpose is to use chicken thighs without chicken breasts, and to master the oil temperature. This dish doesn't need much salt and soy sauce for a salty seasoning, as frying itself will give the food a salty feel. It mainly depends on the amount of pepper and quality. Sichuan peppercorns and dried chili peppers are recommended. Two whole legs of chicken, green onion, ginger, dried chili, Sichuan pepper, sesame pepper, bay leaf, star anise, light soy sauce, cooking wine, salt, sugar, white sesame seeds. Cut the chicken thighs into pieces, add two spoons of cooking wine, a spoonful of light soy sauce, a few slices of ginger and mix well and marinate for half an hour, and fry the marinated chicken in a hot oil pan over medium low heat until the chicken is dried, and then remove the oil after becoming golden and crispy vinegar. Put some oil in the pot, pour in a section of chopped green onions, four slices of ginger and stir-fry until fragrant, then add a handful of Sichuan pepper, a handful of sesame pepper, a star anise, and two bay leaves to stir-fry until fragrant, pour in a large handful of dried chili peppers and stir-fry until fragrant, and pour in chicken pieces. Add a spoonful of cooking wine, a spoonful of salt, a spoonful of sugar and a small handful of white sesame seeds to the pot, stir-fry well and remove from the pan. ”

Pork, 2 cloves of green beans and garlic, 2 dried red peppers, 1 tablespoon of bibimbap sauce, 1 teaspoon of sugar Wash the green beans and remove the tendons at both ends, then break them into 5-6 cm segments, chop the garlic and red peppers, and chop the meat into a meat filling; put an appropriate amount of oil in the pot, put in the green beans after heating; stir-fry over low heat until the skin of the green beans begins to wrinkle, drain the oil; add a little base oil from the pot, and when it is hot to 7, add minced garlic, Stir-fry the minced chili pepper until fragrant, add the meat filling, use a spatula to quickly break up the meat filling, add the bibimbap sauce, stir-fry the meat filling and pour in the green beans that have been stir-fried before and stir-fry a few times, then add the sugar, stir-fry for 1 minute, and wait until the seasoning and vegetables are evenly mixed. 500 grams of green beans, 20 grams of pork, 8 cloves of garlic, 10 dried chilies, 250 grams of cooking oil (actual consumption of 50 grams), 3 teaspoons of cooking wine, 1 teaspoon of soy sauce, 1 teaspoon of refined salt, 1 teaspoon of monosodium glutamate, pinch off the two ends of the green beans, cut them into long sections and wash them, wipe off the surface moisture with kitchen paper towels, mince the garlic, mince the pork, put oil in the pot, put the green beans when they are hot, fry them for 3 minutes, the surface of the beans wrinkles and shrinks, drain the oil, leave the bottom oil in the pot, heat it, put in the minced garlic, Stir-fry the minced meat until fragrant, add cooking wine and soy sauce and put it into a sauce, put oil in the pot, heat it, pour in the fried beans, cook it over low heat, then pour the sauce into the pot, sprinkle with dried chili peppers, add refined salt and monosodium glutamate and stir well. You can also sauté the chili peppers over low heat to make the taste more appealing. ”

The system says: "Green beans (1 catty), fried vegetable grains, fried rice, green onion cubes (1 tablespoon each), minced ginger (1 teaspoon), wine, salt, sugar, light soy sauce, sesame oil, water. Pick and wash the green beans and drain the water. Soak the dried shrimp in water until soft and finely chop. Wash and chop the winter vegetables. Heat the oil, fry the green beans, and fry until the skin is slightly wrinkled. Pour out the frying oil, leave 1 tablespoon of oil, add dried shrimp, minced garlic, winter vegetables, minced ginger and ground meat, and stir-fry dry. Add green beans and seasonings, stir-fry to taste, and set off. When drying, the heat should be carefully controlled, the heat is large, the action is fast, the materials are simple, the boiled vegetables are emerald green, the taste is crisp and tender, 300 grams of fresh and tender green beans, 30 grams of minced meat, 30 grams of Sichuan winter vegetables, salt, soy sauce. Cut the green beans into 3-4 cm sections, mince the winter vegetables and set aside. Put an appropriate amount of oil in the pot, heat it, add the green beans and fry them until they are cooked. Leave a little oil in the pot, add minced meat and winter vegetables to stir-fry until fragrant, add green beans, salt and soy sauce and stir-fry. 500g green beans, 100g minced pork, 50g broken rice sprouts, 4 dried chilies, 3 tablespoons chopped green onion, 1 teaspoon minced ginger, 3 cloves of garlic (minced into minced garlic). 1 teaspoon cooking wine, 1 teaspoon sesame oil, 1/4 teaspoon sugar, a pinch of monosodium glutamate, salt to taste. Remove the old tendons from the green beans, break them into long sections by hand, wash them, and drain them. Heat 3 cups of oil in a pot, pour in the green beans, fry the green beans over high heat, fry until the skin is slightly wrinkled, then remove the oil and set aside. Leave 1 tbsp oil in the pan and stir-fry with minced pork. Then add cooking wine, broken rice sprouts, minced garlic and minced ginger, and stir-fry until the minced meat is dry and crispy. Add green beans and other seasonings, stir-fry and mix to taste, then remove from the pan and put on a plate. ”

Zhong Tianzheng thought to himself: "Dry stir-fry is a very common practice in Sichuan cuisine, mainly the ingredients are slowly dried with oil to derive a special burnt and crispy, in addition to the dry stir-fried green beans, the common ones are dried shredded beef, dried soybean sprouts, dried fried eel and so on. Pay attention to the heat when frying green beans in oil, don't fry them and paste them and don't get food poisoning if they are not ripe, so be sure to fry them thoroughly when frying. After frying, the green beans can be fried together with the seasoning again, do not fry for too long to avoid blackening. Rich in protein and a variety of amino acids, regular consumption can strengthen the spleen and stomach and increase appetite. Eating more green beans in summer has the effect of cooling off and clearing the mouth. Green bean seeds can activate the lymphocytes of tumor patients, produce immune antibodies, and have a very specific damage and inhibitory effect on cancer cells, that is, they have anti-tumor effects. People who are prone to bloating should not eat more. Green beans (1 catty), pork (3 taels), fried vegetables, dried shrimp, green onion (1 tablespoon each), minced ginger (1 teaspoon), wine (1 tablespoon), seasoning: salt (1/4 teaspoon), sugar (1 teaspoon), light soy sauce (1/2 tablespoon), sesame oil (1/2 teaspoon), water (1/2 cup).

The system said: "Wash the pork and chop it, soak the dried shrimp and chop it. Tear off the tendons of the green beans, wash and drip. Put it in a frying pan and fry for a while, dripping off the oil. Heat the wok, add two tablespoons of oil and stir-fry the ginger minced, add pork, dried shrimp and fried vegetables and fry for a while, add green beans, praise the wine, then add seasonings, change to medium heat until the juice is dry, sprinkle with green onions and put on the plate. Green beans, minced pork, dried red pepper, garlic, Sichuan pepper, broken rice sprouts. Light soy sauce, cooking wine, sugar, salt, chicken essence. Remove the tendons, wash the green beans, break them into 4 cm long pieces, and let them dry. Cut the dried red pepper into sections, wash and chop the garlic, pour oil into a hot pan, the oil temperature is 7 percent, pour in the green beans and fry until the skin is folded, and then put out. Heat another pot of oil, put in the minced meat and slide it apart, add cooking wine and light soy sauce, wait for the minced meat to dry slightly, then add garlic, broken rice sprouts, Sichuan pepper, and dried red pepper and stir-fry until fragrant; Green beans, 3 grams of salt, 5 cloves of garlic, 5 Sichuan peppercorns, 10 grams of dried chilies, 5 grams of light soy sauce, 6 bell peppers, vegetable oil. Pinch off the tips of the green beans at both ends, tear off the tendons, break 2 sections, wash and drain the water. Heat the vegetable oil in the fryer over high heat, and pour in the green beans when the oil is hot. Fry until the skin is slightly wrinkled, remove the oil and set aside, leave 1 tablespoon of bottom oil in the pan, add the minced garlic and stir-fry until fragrant.

Zhong Tianzheng thought to himself: "Then add dried chili peppers and Sichuan peppercorns and stir-fry quickly." Stir-fry the fried green beans and bell peppers. Pour in some light soy sauce, add salt, stir-fry to taste. Remove from pan and serve on a plate. 200 grams of dried squid, pork, mung bean sprouts, leeks, ginger, seasoning, 10 grams of salt, 15 grams of soy sauce, 75 grams of cooking wine, 1 gram of pepper, 2 grams of monosodium glutamate, 100 grams of peanut oil, 5 grams of sesame oil and vinegar. Tear off the head, whiskers and one of the transparent slices of the squid, roast it over a fire until soft, cut it into shreds horizontally, rinse it with hot water to remove the sediment, control the moisture, cut the leeks into 3 cm knots with a section of the root, and cut the ginger into shreds. Pork shredded, "mung bean sprouts to the roots." Wait for the oil to be hot in the pan, add shredded meat and ginger, stir well, stir dry water and pour it into a colander, burn the sesame oil in the pot, fry the shredded squid under the boiling oil until there is no sound of bursting the pot, add leeks, bean sprouts, shredded meat and stir-fry well, add salt, soy sauce, cooking wine, pepper noodles, monosodium glutamate, vinegar, and then stir-fry. Squid, flour, eggs, celery, garlic slices, dried chilies, Sichuan peppercorns, crispy peppers, cumin, cooking wine, salt. Ingredients for making sautéed squid - Spicy squid. Wash the fresh squid, pull out the head and internal organs together when washing, remove the internal organs, remove the bones and teeth, cut it horizontally into a circle, cut the head of the squid, and cut it in two or four halves. Add flour and eggs to an appropriate amount of water, and mix into a batter. Dip the sliced squid rings in an even batter. Add more oil to the pot, when it is burned to seven or eight percent, fry the squid rings dipped in batter and fry them for color, keep the squid at six or seven ripe, and put all the fried squid on a plate for later use. After stir-frying with peppercorns, dried chili shreds, garlic slices and an appropriate amount of cooking wine and salt, stir-fry the celery and squid until six or seven ripe together, and then ignite the fire after the celery is shed, and at the same time add cumin grains, crispy pepper and monosodium glutamate and stir evenly and serve on the table. ”