"Why is this dish doing this?" Yan Feifeng asked.

Due to the addition of Yan Feifeng, Zhong Tianzheng's envoy road was very smooth, and he soon entered the territory of Yan Kingdom, because the country of Yan is in the north, so it will take a few days to drive from the border to the national capital.

Under the escort of the soldiers of the Yan Kingdom, he was also safe along the way.

It's just that Yan Feifeng is a little greedy for cooking, and asks Zhong Tianzheng to teach him to cook often.

For example, tonight again...

Zhong Tianzheng instructed Yan Feifeng to say while doing it: "Cabbage, garlic, green onions, ginger, light soy sauce, vinegar, salt, sugar, Sichuan pepper, dried red pepper, hemp oil, prepare the ingredients, and slice the cabbage obliquely into thin slices." Slice the chopped cabbage and add the leaves separately. Mix salt, sugar, light soy sauce and vinegar starch with a little water and set aside. Heat the cooking oil in the pot, stir-fry the peppercorns until fragrant, and then remove them. Then add the dried red pepper and stir-fry slightly. Add green onions, ginger and garlic and stir-fry until fragrant, then add cabbage and stir-fry. Stir-fry until the cabbage is tender, then add the cabbage leaves. Stir-fry quickly until tender and blend into the sauce. Wrap the soup evenly over the top. Yellow buds are six taels of white, one penny of soy sauce, five cents of original balsamic vinegar, five cents of ginger, two cents of sugar, eight cents of cooking oil, and five cents of refined salt. Wash the cabbage (inner layer and heart) and cut it into six-minute-wide strips, then into one-inch long orthogonal slices. Put the pot on the stove fire, put in the cooking oil to heat, stir-fry the ginger to get fragrant, put in the cabbage, stir-fry a few times, add refined salt, sugar, soy sauce and stir-fry well, and then cook the vinegar and stir-fry a few times, when you smell the vinegar, it is ready to go out of the pot. ”

Yan Feifeng said: "Cabbage, carrot, sugar, original balsamic vinegar, salt starch." Slice cabbage and carrots, mix sweet, sour, salt, chicken powder, starch into juice and set aside. Add water to the pot and blanch the cabbage and carrot slices to cool to remove the water. Wok with a little oil, cabbage slices and carrot slices in the pan and stir-fry for two minutes, pour in the bowl juice and stir-fry all out of the pan. Serve with chocolate sauce for even better taste. 500 grams of cabbage 1 tablespoon of salt, 1 tablespoon of soy sauce, 3 tablespoons of original balsamic vinegar, 8 dried chilies, 1/2 tablespoon of sesame oil, a little water starch, 2 tablespoons of sugar, 1 section of green onions, appropriate amount of vegetable oil. Wash the cabbage, cut it in the middle, and then tilt the knife at a 30-degree angle to slice the cabbage. Slice the green onions and set aside. Dry red pepper, wipe with a paper towel, cut open and set aside. 3 tablespoons vinegar, 1 tablespoon soy sauce, 2 tablespoons sugar, 1 teaspoon salt, a little starch, 1/2 teaspoon sesame oil. Pour oil into the pot, when the oil is 5 hot, add the dried red pepper, burst the chili pepper fragrance, immediately put in the green onions, then pour in the cabbage and stir-fry for 1 minute. Then pour in vinegar, soy sauce, sugar and salt, stir-fry for 3 minutes, after the cabbage comes out of the soup, pour in water starch, stir along the same direction with a spatula to thicken, and finally pour in sesame oil, stir-fry. ”

Zhong Tianzheng said: "750 grams of cabbage, 60 grams of lard, 8 grams of salt, 60 grams of sugar, 4 grams of monosodium glutamate, 3 grams of original balsamic vinegar, 5 grams of wet starch, 3 grams of chopped green onions, 4 grams of dried chili peppers, and 2 grams of Sichuan peppercorns." Use young leaves for cabbage, pat it with a knife after removing the stem, cut it into cubes, wash it and drain it, marinate it with a little salt, squeeze out the water, and set aside. Put salt, sugar, vinegar, chopped green onion and wet starch in a small bowl to make the sauce. Heat the pan, put the lard, when the oil is burned to eighty percent hot, put the peppercorns into the pot and take them out first, and then fry them in the dry pepper section, until the pepper is brownish-red, put the cabbage, fry it with a strong fire, pour the juice into it and fry it well, and then it can be eaten in a pot. The color is silvery red, sweet and sour. Laxative. ”

Zhong Tianzheng said: "300 grams of cabbage, 3 black fungus, 1 dried chili, 20 Sichuan peppercorns, 1 garlic, 10 grams of balsamic vinegar, 5 grams of sugar, 15 grams of olive oil, 3 grams of corn starch, 3 drops of sesame oil. Organic Hangzhou cabbage is cleaned and cut into 4 cm long pieces, the fungus is washed and torn into small flowers after soaking in warm water, the garlic is chopped into pieces, the green pepper and dried red pepper are also washed and set aside, the hot pot is cold oil, the green pepper is fried first, and then the green pepper is taken out, and then the chopped garlic and dried red pepper are fried until fragrant, and then the Hangzhou cabbage and fungus are poured into the high heat and stir-fried for 1 minute, then poured in balsamic vinegar and stir-fried for 30 seconds, then sprinkled with salt and sugar until the cabbage is broken, the dry starch is thickened with a little water, and a few drops of sesame oil are poured out of the pot before being put on a plate. The most important thing is to fry this dish in a hot pan and cold oil to bring out the aroma of Sichuan peppercorns, and remember not to fry the paste. And the peppercorns used for stir-frying are best green peppercorns, so that the fragrance is stronger. Cabbage is rich in crude fiber, which can not only moisten the intestines and promote detoxification, but also stimulate gastrointestinal peristalsis, promote stool excretion, and help digestion (digest food). It has a good effect on the prevention of bowel cancer. In autumn and winter, the air is particularly dry, and the cold winds are extremely harmful to people's skin. Cabbage is rich in vitamin C and vitamin E, and eating more cabbage can have a good skin care and beauty effect. Vinegared cabbage is especially suitable for patients with lung fever and cough, constipation (constipation food), kidney disease to eat more, and women (women's food) should also eat more; Chinese cabbage is cold and cold, stomach cold and abdominal pain, loose stool and cold diarrhea should not eat more. ”

Zhong Tianzheng said: "600 grams of fresh mutton, 100 grams of coriander, 35 grams of cumin (ground into coarse powder), 50 grams of dried chili crumbs, 10 grams of tender meat powder, 10 grams of cooking wine, 10 grams of fine salt, 5 grams of monosodium glutamate, 1000 grams of cooking oil (actual consumption of 50 grams). First, cut the lamb into 5.5 cm thick slices, add tender meat powder, salt, monosodium glutamate, and cooking wine to marinate for 10 minutes. Wash and dry the coriander, cut into sections, lay flat on the bottom of a plate and set aside. Stir up the wok, put on the fire, pour in the cooking oil, burn until it is 60% hot, put in the marinated mutton, use a shovel to disperse, immediately remove it when it is cooked, and filter the oil. Put another wok on the fire, put a little oil, put in cumin, stir out the fragrance slightly, that is, put down the dry chili flakes, fry until golden brown, quickly pour in the smooth mutton slices, cook the cooking wine, stir-fry several times quickly, pour the wok into the plate with coriander, and also garnish some coriander on it. 300 grams of mutton, 15 grams of cumin, 50 grams of bamboo shoots, 1500 grams of oil (about 75 grams), 20 grams of cooking wine, 1 gram of salt, 15 grams of sugar, 30 grams of eggs, 7 grams of monosodium glutamate"

He said: "Slice the lamb and put it in a bowl, add eggs, starch and noodles, and grasp the batter. 2. Spoon the oil, wait for the oil to mature, cut the meat slices, put the bamboo shoots, and pour them out together. Leave oil in the original spoon, add spicy paste, salt, sugar, monosodium glutamate, cooking wine, cumin, soup, pour in meat slices, bamboo shoots, turn the spoon, gather some thickener, pour sesame oil, and the spoon is ready. 200 grams of lamb slices, 5 grams of cumin grains, 5 grams of cumin powder, soy sauce, 5 grams of sugar, 5 grams of salt, 1 onion, 1 egg white, cooking wine. 2 chives. Cut the lamb into thin slices, rinse with water for five minutes to remove the blood, then add egg whites and cooking wine to marinate for 20 minutes. Cut the onion into thin slices, cut the chives into 3-4 cm long segments for later use; heat the wok until you can feel the obvious heat when you put it on the top with your hands, then put in an appropriate amount of oil, put in the mutton slices and quickly slide away, fry until the meat slices change color and then put them out; heat the remaining oil in the pan again, put in the onion and fry the fragrance when it is hot at 4, then put in the mutton slices that have been fried before, pour in soy sauce, cumin grains, salt, sugar and stir well and stir-fry the fragrance, and finally sprinkle cumin powder and chives before leaving the pot and mix well. ”

"I see. Yan Feifeng nodded.