Zhong Tianzheng immediately returned to the culinary space, the important thing now is how to win in the culinary finals, in the audition of Linhe Town, he discovered this world, and there are chefs with similar cooking skills as before, Zhong Tianzheng vaguely feels that chefs with higher levels than before will definitely appear in the cooking competition.

"Just because you're good at cooking doesn't mean you're going to win in the finals. ”

This is an idea for Zhong Tianzheng to improve his self-confidence.

Therefore, it is necessary to prepare the dishes for the finals.

Let's make Sichuan food.

Zhong Tianzheng is going to make the famous dish of "fish-flavored shredded pork".

"It's better to learn from others than to be alone. Doing fine may be surprisingly successful. ”

Zhong Tianzheng is determined to make a dish to the extreme.

The first way to do this is:

Remember to fry dried chili peppers and Sichuan peppercorns until brown-red, and after frying, you can also fry vegetables in oil. Remember to stir-fry the red oil in the bean paste, and the final oil should be particularly hot, so as to force out the aroma of minced garlic.

Slice the pork tenderloin, mix the egg white, starch, salt, monosodium glutamate and cooking wine into a paste and spread it on the meat slices; wash and slice the cabbage leaves and ginger, and cut the green onion into sections;

Put 35 grams of vegetable oil into the pot, heat it, pour in the peppercorns and dried peppers and fry them over low heat, until the peppers are golden brown and take them out, and then cut the peppers and peppercorns into fine pieces;

Stir-fry the bean paste with oil in the pot, then put the cabbage leaves, green onions, ginger, broth, soy sauce, pepper, cooking wine, chicken essence and other seasonings in, stir a few times to mix thoroughly;

Boil the remaining vegetable oil, pour it on the meat slices, and fry the dried chili peppers, pepper powder, and meat slices in hot oil to make the numb, spicy, and fragrant overflowing.

The second approach is:

Cut the tenderloin into large slices and grasp well with cooking wine, egg whites, dry starch and a small amount of salt;

Garlic sprouts, celery, cut into sections, kelp slices, garlic and ginger slices, chopped green onions; heat the wok, put in the chili pepper and pepper to dry, crush with a rolling pin; start the oil pan, when the oil temperature rises to 7 into the heat, add the minced green onion, ginger and garlic slices and stir-fry until fragrant, add Pixian bean paste and fry until fragrant, add water and appropriate amount of salt to boil;

Blanch the greens, garlic sprouts, kelp, and celery in a pot for a while, remove them and put them on a plate; put the tenderloin into the pot one by one until cooked, put it into the plate, add MSG to the soup in the pot and pour it into the plate; sprinkle the pepper and chili powder in the bowl;

Drizzle with hot oil.

"It doesn't feel like it's tasteful at all. Zhong Tianzheng thought to himself.

The third is will

Cut the pork loin into slices and slurry it with a little soy sauce (light soy sauce) and water starch, add some cooking wine and salt to taste, wash the celery and cut it into sections, wash the lettuce leaves and cut it into sections;

Shred the green onion and ginger, chop the garlic puree; put the dried red pepper and Sichuan pepper in the hot pan and cold oil, heat it slowly over low heat until the oil is red, add the green onion, ginger and garlic and stir-fry a few times; shovel out the seasoning and fry it on one side, leave some oil to fry the side vegetables over high heat, and put the side vegetables to the bottom of the bowl and spread them flat;

Stir-fry the bean paste with fried oil, put a small amount of water together with the fried seasoning, put a little salt, light soy sauce, monosodium glutamate and sugar in the pot, slide the pulp meat into the pot one by one, and put it into the bowl with the soup after the meat is cooked;

Sprinkle peppercorns (peppercorn noodles can be used if you are not afraid of hemp) and pepper noodles evenly in a bowl (if you like garlic, you can put minced garlic), wash the pot and heat it, and then heat the oil to a high temperature and pour it evenly on the meat slices.

The fourth practice is to will

Cut the lean meat into large slices about 5 cm long, 2.5 cm wide and 0.3 cm thick (just approximately, no need to strictly measure, in short, thinner will be better), if you feel that it is not easy to cut, you can put the meat in the freezer to freeze it slightly, slice it when the meat is a little hard, and use starch, cooking wine, salt and a small amount of water to grasp the meat and marinate it for later use. Wash the cabbage, tear the leaves into large slices by hand, cut the cabbage into thin slices obliquely with a knife, wash the green onion and cut it into green onion segments, cut the dried chili pepper into sections with scissors and set aside, chop the Pixian watercress and set aside.

Pour 30 grams of oil into a wok, add dried chili peppers and Sichuan peppercorns and fry over medium heat until brown-red, remove and set aside. Turn the heat to high, put the green onion in the wok and stir-fry until fragrant, then add the cabbage and stir-fry the raw cabbage, spread it in a large bowl and set aside. Heat the pot, pour in 30 grams of oil, add Pixian bean paste and minced ginger and stir-fry until the red oil is fried.

Add the broth and bring to a boil. Put the marinated meat slices into the pot, use chopsticks to disperse, and when the meat slices are cooked until they spread out and change color, add soy sauce, chicken essence, and sugar to taste.

Pour the slices of meat and the broth into a large bowl lined with cabbage. Chop the dried chili peppers and peppercorns that have been fried in advance and sprinkle them on the meat slices, and sprinkle the minced garlic evenly over the meat slices.

Wash the pot and wipe it dry, add 40 grams of oil, cook until 9 hot (smoking), and then pour the hot oil evenly over the meat slices.

The fifth practice is to will

Cut the tenderloin into thin slices, marinate in starch, wash and tear the mushrooms, wash and tear the lettuce, cut the green onion diagonally, cut the ginger into thick slices, slice half of the garlic, and chop half of the minced minced meat. Pour oil into the pot, after the oil is hot, add Pixian bean paste and fry to make it fragrant, add green onions, garlic, ginger, dried chili peppers, stir-fry and add an appropriate amount of water. When the water is boiling, put the meat slices into the pot one by one, remove the meat slices when they change color, and put them in a bowl where the lettuce has been padded.

Wash the pot clean, heat the oil, put the minced garlic and chili powder and pepper in the bowl, after the oil is hot, pour it on the chili powder and peppercorns, sprinkle the chopped garlic seedlings, and serve.

The sixth practice is to will

Mix the egg whites and starch seasoning into a paste and spread on the meat slices. Fry the peppercorns and dried chili peppers over low heat, and remove them until the chili peppers are golden brown and cut into fine pieces. Stir-fry the bean paste in the oil in a pan, then add the cabbage leaves and seasonings. Then put in the meat slices, simmer for a few minutes, after the meat slices are cooked, put the meat slices up, and sprinkle the chili peppers and peppercorns.

Boil with vegetable oil and pour it on the meat slices to make it numb, spicy and fragrant.

The seventh practice is to will

Prepare the desired ingredients and cut the tenderloin into thin slices. The tenderloin is starched with light soy sauce, dry starch and pepper. Wash the cabbage and tear it into large pieces. Remove the chives and wash them and cut them into sections. Soak the dried red peppers in water until soft and cut into shreds. Heat the pan with cold oil, add the peppercorns, and stir-fry over low heat. Stir-fry the chili peppers until fragrant and set aside. Put Pixian bean paste in the oil of fried chili peppers and stir-fry over low heat. Stir-fry until fragrant, add half of the garlic paste and stir-fry. Add sugar. Pour in an appropriate amount of stock or water, bring to a boil, and add salt to taste. Blanch the cabbage leaves until soft. After the cabbage is tender, remove it and place it on the bottom of the container. The soup in the pot is brought to a boil again, and the pulped meat slices are added. Add fresh chicken juice. After the meat slices change color, pour them into a container with the soup. Top with fried chili, garlic and chives. Put oil in a sauté pan and heat it. Pour over the slices of meat with garlic and chives.

Method eight is will

Slice the ginger in half and mince the halves. Cut the pork into thin slices, add salt, pepper oil, minced ginger, starch and egg white, mix well, marinate and set aside. Set aside a basin (for vegetables). Other vegetables should be taken according to the nature of the dish, for example, the bean sprouts are cooked as soon as they are blanched, and they can be directly spread on the bottom of the pot. Roots such as lettuce and potatoes are sliced and set aside, while mushrooms, vegetables and leaves are torn into pieces by hand for later use.

Heat a small amount of oil in the pot, add salt, and lightly fry dishes that are easier to cook (e.g., cabbage, lettuce leaves) and spread them in the pot. Heat the oil in the pot, add the bean cress, ginger slices and stir-fry slowly over low heat until the oil is red and fragrant, and the amount of water is estimated to cover all the ingredients. Turn to high heat and boil, then put in the dishes that need to be cooked, cook until the vegetables are ripe, boil in the boiling state, put the meat slices and cook for 30s-60s, decisively turn off the heat, put it in a pot, sprinkle dry pepper noodles and peppercorns.

Put oil in the pot, turn off the heat on high heat, and pour the oil in the pot evenly on the vegetable pot.

Method nine is to wash the lean meat and cut it into thin slices, wash the lettuce, wash and slice ginger and garlic, cut the green onion into flowers, chop the dried chili pepper for later use, put oil in the pot and heat it, put in the ginger slices and garlic slices and stir-fry until fragrant, add a little salt and monosodium glutamate, fry the lettuce until it is broken and put it in a bowl, beat the eggs into the bowl, leave the egg white, add starch and beat evenly, put the meat slices into the egg liquid and mix well,

Leave a little oil in the pot, stir-fry the dried chili peppers, Sichuan peppercorns, and bean paste, then add water and a little starch to thicken, then put in the meat slices and cook thoroughly, pour them on the lettuce, and sprinkle with chopped green onions.

Method 10 is to slice the pork tenderloin, mix egg white, starch, salt, monosodium glutamate, and cooking wine into a paste, and spread it on the meat slices. Wash the cabbage, take the leaves, wash and slice the ginger, and cut the green onion into sections.

Put 35 grams of vegetable oil into the pot, heat it, pour in the peppercorns and dried peppers and fry them over low heat, and remove them until the peppers are golden brown. Then, finely chop the peppers and peppercorns. Stir-fry the bean paste with oil in the pot, put in the cabbage young leaves, green onions, ginger, inner soup, soy sauce, pepper, cooking wine, monosodium glutamate and other seasonings, stir a few times to mix evenly, then put in the meat slices, stew for a few minutes, after the meat slices are cooked, the meat slices are served, and the minced dried chili peppers and peppercorns are sprinkled.

Boil the remaining vegetable oil, pour it on the meat slices, and fry the dried chili peppers, pepper powder, and meat slices in hot oil to make the numb, spicy, and fragrant overflowing.

Method 11 is to cut the gluten into large slices, add 0.5 grams of refined salt, 0.5 grams of monosodium glutamate, and 5 grams of water starch, grasp and mix evenly, and make "meat slices". Chop the watercress with a knife. Wash the pea sprouts, garlic sprouts and celery and cut them into inch pieces.

Place the pot on the heat and heat the oil. Fry the peppercorns and chili peppers until browned, remove them, and chop them into minced pieces for later use. Wash the original pot and put it on the fire, add 40 grams of oil and heat it, add garlic sprouts and celery, stir-fry until it is broken, and then remove it. Add 50 grams of oil to the pot, when it is hot, stir-fry the bean paste and stir-fry, after the red oil is fried, add vegetarian soup, soy sauce, refined salt, and put in the "meat slices" after boiling, after the meat slices are flavored, put in pea seedlings, garlic seedlings, celery, and then season evenly with monosodium glutamate, put them in the soup bowl, sprinkle with pepper and chili pepper.

Wash the original pot and put it on the fire, add 50 grams of oil to boil, and pour it on the soup bowl pepper and chili powder.

When frying peppercorns and chili peppers, the heat should not be too large, so as not to affect the color of the finished dish. Celery, garlic sprouts, peas can be replaced by Yuan Zi vegetable leaves, tear the Yuan cabbage into large pieces, and burn them together in the pot until they are flavorful, and the flavor is especially good on top of the meat slices.

Method 12 is to slice the tenderloin into thin slices first. Use a meat hammer to break up the tissue and make the meat thinner and larger.

Cut into small pieces. Marinate the slices of meat with the marinade for about 20 minutes. Chinese cabbage, celery, chives wash and cut into sections, garlic and ginger grind into puree. In a dry pot, put the dried red pepper and Sichuan pepper in the pot and fry until fragrant, and then cut the red pepper into small pieces after cooling. In the pot with cold oil, first add dried red pepper and Sichuan pepper and stir-fry until fragrant, then add minced garlic and minced ginger and stir-fry until fragrant.

Add 2 tablespoons of bean paste and stir-fry until red oil is out. Add stock or water, 1 teaspoon sugar and chives. After boiling until boiling, add the marinated meat slices, do not turn them when cooking, until the soup is boiling and then remove the cooked meat slices. The meat is thinly cut and cooked quickly.

Put the cabbage stalks in the remaining soup pot and cook slightly. Add cabbage leaves and celery and cook until raw. Prepare a large bowl with boiled vegetables at the bottom of the bowl. Spread the boiled slices of meat on top. Heat 2 tbsp oil and 2 tbsp red pepper oil.

Pour hot over the meat slices.

The thirteenth method is to wash the vegetables (you can choose bean sprouts, cabbage, greens, etc.). Fresh chili peppers, remove the stems, remove the seeds, wash and slice. Prepare all the materials. Slice the pork tenderloin (not too thin, otherwise the taste will not be enjoyable), add eggs, cooking wine, salt, starch and marinate for 10 minutes. Blanch the vegetables in a pot of boiling water, then scoop them up and put them in the bottom of the bowl.

Heat the oil pan (more oil), add the meat slices and scatter, and pick up and set aside after the white is broken.

Add chili oil to the remaining oil pan, add dried chili peppers, stir-fry garlic cloves until fragrant, add bean paste, soak chili peppers and stir-fry red oil. Add fresh chili flakes and stir-fry evenly, add water, salt, a small amount of dark soy sauce and bring to a boil.

Divide the meat slices into the boiling water soup with chopsticks, and then boil them again and pour the meat slices into a bowl lined with vegetables along with the soup. In another frying pan, fry the peppercorns until they change color, then pour hot oil over the meat slices.

"Well, a little bit of improvement, fusing the essence of these practices, and you're good to go!"

Zhong Tianzheng's thirteen practices were over, and he could be regarded as smiling.

"The finals are coming!"