Zhong Tianzheng counted the hour: "Time is enough." Let's keep cooking. ”

The rest of the dish system began to be introduced to Zhong Tianzheng, because he only saw these dishes from the recipes, and without the assistance of the system, I am afraid that he did not understand.

The system says: "Pan-fried hibiscus eggs" is a traditional Cantonese flavor dish. It is made by mixing and frying with egg mixture, barbecued pork, shredded bamboo shoots, shiitake mushrooms, seasonings, etc. The dish is lumpy, golden on both sides, all kinds of side ingredients are wrapped in the egg pieces, intertwined with each other, the outer layer is tender and smooth, the egg fragrance is rich, it is the famous dish of Guangzhou feast. 200 grams of egg liquid, 3 grams of refined salt, 25 grams of barbecued pork, 2.5 grams of monosodium glutamate. 125 grams of cooked fresh bamboo shoots, 0.05 grams of pepper, 15 grams of shiitake mushrooms, 0.5 grams of sesame oil, 10 grams of shredded green onions, 60 grams of peanut oil, barbecued pork, shiitake mushrooms, and fresh bamboo shoots are cut into medium shreds. Blanch the bamboo shoots in a pot of boiling water for about 30 seconds, remove and wipe dry. Mix the egg mixture, refined salt and sesame oil, add shredded pork barbecued pork, shredded bamboo shoots, shredded mushrooms and shredded green onion to make "egg stock". Heat a wok over medium heat, add 25 grams of peanut oil, put the pot away from the fire, use an iron spoon to take 6 parts of the egg material and put it into the pot, then return the pot to the furnace, fry 15 grams of oil while frying, fry until golden, flip, fry the other side, continue to add 15 grams of oil, and fry until golden brown. Finally, add 5 grams of oil and fry until cooked through. When serving, stack from bottom to top by three, two, and one piece. Fry hibiscus eggs over medium heat, add oil while frying, and fry until golden brown on both sides, charred on the outside and tender on the inside. 200 grams of eggs, 125 grams of spring bamboo shoots, 15 grams of shiitake mushrooms, 25 grams of barbecued pork, 1 teaspoon of salt, a little monosodium glutamate, 10 grams of green onions, a little pepper, 1 teaspoon of sesame oil, and an appropriate amount of vegetable oil. Prepare eggs, shiitake mushrooms, fresh bamboo shoots, green onions, barbecued pork, and cut the cooked bamboo shoots into shreds. Shred the barbecued pork, as well as the green onions. Slice the shiitake mushrooms into shreds, beat the eggs in a bowl, add salt, pepper and monosodium glutamate and beat well. Fill the pot with water and bring to a boil, add shredded mushrooms and bamboo shoots and cook for 30 seconds, then blanch the shredded pork and drain. Blanch the shredded pork pork, bamboo shoots, mushrooms and green onion to the egg mixture, mix well, then add sesame oil and stir well. Heat a frying pan, add oil, and pour in half of the egg mixture mixed with the ingredients. Saute until solidified, shovel out and mix well with the remaining egg mixture. Re-add a small amount of oil to the frying pan, add the mixed egg mixture, fry over low heat, fry on one side and then fry the other side, fry until golden brown on both sides, fry the fried omelet, put it on the cutting board and cut it into pieces, and put it on a plate. ”

Zhong Tianzheng said: "I think fish curd is a delicious traditional dish that belongs to Cantonese cuisine. This dish is golden yellow, soft and delicious, sweet and fragrant, suitable for soup and stew, suitable for large and small banquets. It is a special product of Luoding City, Guangdong Province, and is a common food in Guangdong, China and Macau. The master beats the dace meat until it is gelatinized, then adds cornstarch, egg yolk juice and water to stir it, makes it into a table tennis ball shape and puts it in hot oil and deepens it until golden brown. Fish curd is the traditional food of Luoding, with a long history and unique flavor, and it is a rare delicacy for festive and festive festivals. Luoding crepe fish curd, fish curd is made of fresh dace and egg green, with golden color, soft and delicious, sweet and fragrant, suitable for soup and stew, suitable for large and small banquet dishes. Fish curd can be used as a food ingredient for chefs to play at will, and it is a versatile delicacy. At the same time, it is also for you to create a unique food with food creativity. And**TVB Jade Channel referred to as TVB is broadcast in the daily food god program,**Yuen Lang food god Liang Wentao, that is, the big Ronghua restaurant FIT people personally hosted this program, and praised this food after tasting it. There are also a variety of cooking methods: simmering, playing hot pot (Cantonese: playing side stove), pot (wok) boy, boiling, etc. "Fish curd" is a traditional delicacy in the Luoding area, also known as "Luoding wrinkled yarn fish curd". With a long history and unique flavor, it is a rare delicacy for celebrations and festivals. Prestigious for a long time, "Luoding fish curd" is mainly made of fresh dace green, starch, and fresh egg fried. It is nutritious, soft and delicious, sweet and fragrant, and it is not rotten after being cooked for a long time. It is suitable for all ages. "Luoding crepe fish curd" is also a kind of versatile food, all kinds of dishes made of it are delicious, hot soup, soft and tender fish curd, and people can't help but swallow saliva when they think of it. ”

The system said: "The host understands correctly, Luoding belongs to the hilly basin, and there are many mountain ponds since ancient times, which are rich in dace. It is reported that the people of Luoding would use dace to make fish curd, which is usually the final main course of the feast. The reason why the wrinkled yarn fish rot is of high quality and delicious is because the fresh dace raised in the water source of the Takijiang River basin is selected (each dace weighs about 150 grams, if the dace is too big, the meat is coarse, and the "wrinkled yarn fish curd" made is not tender; if the dace is too small, the meat is loose, and the fragrance of "wrinkled yarn fish curd" is slightly lighter, and there is no fish taste. ), remove the meat from the bones, peel the skin, take the clean meat, chop into minced meat, add egg white, powder, salt and other seasonings, stir into fish gelatin in the same direction in the same direction in the same direction of rotation or reverse order, and then pinch it in the palm of the hand, press the fish gelatin to be squeezed out from the tiger's mouth into a symmetrical pellet, and then use a spoon to remove the oil pan and fry until golden brown. Because its material is as thin as cicada wings and transparent as light yarn, it has the reputation of "wrinkled yarn fish rot". Luo Ding wrinkled yarn fish curd can be eaten when fried, freshly fried fish curd is sweet and crispy, mellow and attractive, condensed milk and unique flavor; used to make vegetables, soup and boiled, it will not rot for a long time, the entrance is smooth, sweet and tender; stewed, then the mouth is full of overflow, and the aftertaste is endless. Of course, good ingredients need to keep up with the times. ”

"Fish curd can be made into different dishes, and there are many kinds of dishes, including: (before boiling fish curd, soak the fish curd in warm water for 10 minutes) Luoding fish curd pot, mushroom and oyster sauce grilled fish curd, vegetable gall and golden mushroom grilled fish curd, yellow croaker curd nest in soup, lettuce gall grilled fish curd, pot fish curd, open oven vegetarian fish curd, fried fish curd (with condensed milk), fish curd soaked in thick soup, chop fish curd with vegetable gall and golden mushrooms, bamboo curd soup, boiled fish curd field chicken with cauliflower flowers, fish curd wild mushroom pot in thick soup, spinach bamboo fish curd, hot and sour fish curd rice noodles, mutton fish curd, porridge soaked in fish curd lotus, Salted chicken, fish, bean curd, mushroom pot, etc. According to legend, during the Qianlong period of the Qing Dynasty, Brother Long and Sister Long of Shuanglong Village in Luoding depended on each other, worked hard, and struggled to maintain their lives, but they all made good dishes and sought pleasure in hardship. Poor to poor, they are very popular, and whoever needs help in the village, they both go to help without saying a word. Moreover, the kind-hearted dragon sister worships Guanyin Bodhisattva every day, and has never stopped for more than ten years, worshipping the Buddha sincerely. Finally, it's the twenty-eighth year again, and it's almost the New Year. Brother Long and Sister Long's family is in the middle of the road, poverty and they are married, and they are all worried about the New Year. How can I celebrate the New Year when I am short of money, food, and meat, and I have to entertain my relatives after the New Year? One night, Brother Long dreamed that Jigong was cooking on the cliff, and saw Jigong like playing a trick, he pinched the fish in his hand, and in the blink of an eye, the small pills kept flying out of his hands and flew into the pot, and the smoke was filled with bursts of fragrance. Brother Long thought, Ji Gong made delicious food. Brother Long was about to see what was going on, when a dog barked and woke up from a good dream. Early the next morning, Brother Long told Sister Long about this dream, and the talented and intelligent Sister Long didn't think twice and said, "This is a good dish", and told Brother Long to make this dish like this, Brother Long nodded. Shuanglong Village is a beautiful mountain village, the clouds rise in the early morning, a beautiful natural scenery, is one of the eight views of Luoding. Brother Long, who was hurrying with fishing gear, stepped on the morning mist, like walking in a landscape painting painted by a painter. After a while, he came to the fishing bay not far from Shuanglong Village. The fishing bay is actually called Yuzi Bay, people are troublesome, simply omitted the word "zi", and over time, Yuzi Bay is called Yuzi Bay. "The system tells a story.

"A good story. Zhong Tianzheng said.

It is not far from the three-yuan pagoda and the big stride of washing beans and making tempeh opposite the tower. The turbulent river water carries part of the bean dregs, to the fishing bay such as gentle sheep, under the blowing of the breeze, the river surface only has the slightest ripples, the bean dregs precipitate the bottom of the river, the fishing bay has become a natural harbor for the life of small fish, the fish are many and fat, no wonder people call it "fishing bay". In the evening when the sky is full of red clouds, there will be more people who go to the fishing bay to fish, and the rivers, fishermen, boats and fishing nets that are being spread constitute a beautiful picture of "fishing songs and evening singing". Swim to the rocks protruding from the river, and cast the net where you see the fish, and the fish that have not had time to escape are caught in the net. This was repeated repeatedly, and most of them were dace, and the buckets were full. Brother Long returned home in a hurry. Sister Long was very happy to see the little fish jumping alive. Long Mei washes the fish, Brother Long picks up the fresh dace from the meat, debons and peels the skin, takes the clean meat, and then chops it into minced meat, adds egg white, powder, salt, water and other seasonings, repeatedly stirs it into fish gelatin with a certain elasticity, and then like Jigong, pinch the fish gelatin in the palm, press the fish gelatin to squeeze out the small pills from the tiger's mouth, and then use a spoon to remove the oil pot containing pure peanut oil, fry it over slow heat until golden brown and then pick it up, and look at this translucent fish ball up close, thin as light yarn, shaped like a golden ball. Brother Long and Sister Long tried a fragrant "fish ball", which was sweet and crispy in the mouth, soft and slightly tough. The neighbors smelled the fragrance and moved, and came to Brother Long's house to find out, when they tried the food, they all said three words in unison: "good things", at this time, Brother Long Mei boiled the golden fish curd in water for a while, and then accompanied by green vegetables, the taste is better, sweet and tender, wonderful. Brother Long's spirit was invigorated, thinking that this is the best in fish food, and named this fish ball "wrinkled yarn fish curd", processing a basket of "wrinkled yarn fish rot" every day, and took it to the Xiongzhen Wei of Luoding Prefecture to sell, after people ate, they praised it, one passed ten, ten passed hundred, Brother Long's wrinkled yarn fish rot was famous, Brother Long made a lot of money, with this business, no longer worry about future life. A few years later, the sales of "wrinkled yarn fish curd" became more and more popular, and it was one of the traditional dishes necessary for banquet guests, and it became famous all over the world.

The system said: "Prepare 1 kg of dace meat, 8 eggs, 2.5 yuan of refined salt, 5 yuan of corn starch, 5 taels of water, 2 catties of raw oil, a small amount of sesame oil, and an appropriate amount of vegetables." Scrape out the dace meat with a knife, stir with salt, tart until the gum rises, then add the eggs, water and cornstarch in batches, mix well and set aside. Slowly burn the raw oil to 70 degrees Celsius, squeeze the prepared fish into small balls with a spoon, put down the oil wok one by one, and fry it to be fish curd. Braised fish curd: Add oil to the wok and stir-fry the garlic, add the soup, then add the seasoning and the fish curd to boil for about 5 minutes, then thicken, stir-fry the vegetables far away, and then put the fish curd to serve. When processing "wrinkled yarn fish curd", first take the fresh dace from the meat, remove the bones and peel the skin, take the clean meat and chop it into minced meat, add egg white, powder, salt, water and other seasonings, stir it repeatedly into viscous and elastic fish gelatin, and then pinch it in the palm of the hand, press the fish gelatin to squeeze out the small balls from the tiger's mouth, and then use a spoon to remove the oil pan, and fry it until golden brown when it is scooped up for later use. Because the outside of the fish curd becomes a translucent light yarn, the folk call it "crepe fish curd". Wrinkled yarn fish curd can also be boiled, stuffed, steamed, boiled soup, hot pot and other food methods. In Luoding, there are three ways to eat dace, called "fish three flavors": fish balls, fish bone balls (also known as crispy fish), and fish curd. Fish balls are made by chopping fish bones and skin into minced pieces, and then adding seasonings to knead them into small balls and frying them until crispy. The high-quality and delicious Luoding "wrinkled yarn fish curd" is very particular about the selection of materials and is well-made. If the dace is too big, the meat is coarse, and the "wrinkled yarn fish curd" is not tender; if the dace is too small, the meat is loose, and the fragrance of "wrinkled yarn fish curd" is slightly lighter, and there is no fish smell. The fish rot is opened and the yellow buds are whitely washed, cut into sections, fried in a frying pan until eight are ripe, and the oil is filtered. Add 1250ml of water (5 bowls) and ginger to the wok, boil over the fire, roll up the yellow buds, roll up the fish curd, until cooked, chopped green onions, and then add an appropriate amount of salt and a little raw oil. Salted cabbage sum is a delicious Cantonese dish, which can be called the "Buddha jumping over the wall" in vegetarian dishes, which is refreshing and delicious, suitable for all ages, and very greasy, and is also a rare weight loss food, so it is very suitable for eating in summer. And its practice is very simple, everyone can operate at home, so it is a very common home-cooked food cabbage wash and set aside, put boiling water in the pot, about twice as much as cabbage, put salt in the water to make cabbage cooked faster, because salt has an osmotic effect is cabbage to become more green and crisp, put some oil in the water so that cabbage is more bright, look at the appetite, put the cabbage sum into the water to boil and put it on the plate, with the clear soup with salt, monosodium glutamate, ginger juice to adjust the flavor and pour it on the cabbage sum can be enjoyed. ”

Zhong Tianzheng thought to himself: "Prepare 500 grams of choy sum with raw materials." Excipients: 1 tablespoon oil, 1 tablespoon salt (I use fine salt, if you use coarse salt, reduce the amount), 1 large piece of ginger. The method is to clean the cabbage sum first, soak it in water for half an hour, cut the ginger into shredded ginger, heat the oil pan, stir-fry the ginger shreds, put salt in it and fry a few times, pour in an appropriate amount of water, the amount of water should be more, to be enough to not pass the cabbage, put the cabbage sum after boiling on high heat, press it slightly with the chopsticks, let the water cover the cabbage, and then help the cabbage sum turn over; cover the pot, boil until the water boils, uncover the pot, continue to cook for 5 minutes, try the taste, the taste of the water is salty, then it is right, so that the dish is just enough to taste, if it is not enough, you can put some salt; put the cabbage sum with part of the water for cookingChoy sum is rich in iron, can replenish blood and smooth qi, phlegm and gas, dispel stasis, detoxify and reduce swelling, and the most famous is its effect of invigorating blood and lowering blood pressure, every 100 grams of fresh cabbage heart, containing 91 - 95 grams of water, 4 grams of carbohydrates, 0.21 - 0.33 grams of total nitrogen compounds, 34 grams of vitamin C - 44 mg dry croquettes are a dish of pork (lean) as the main ingredient, pork (fat), eggs as auxiliary materials, green onions, ginger, cooking wine, vegetable oil, starch (peas), salt, monosodium glutamate, Pepper is a delicacy made with a seasoning and has a delicious taste. Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, mutton liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork. Milk and lean meat are not suitable to eat together, because milk contains a lot of calcium, and lean meat contains phosphorus, these two nutrients can not be absorbed at the same time, and the foreign medical community calls it phosphorus and calcium gram. The optimal ratio of calcium to phosphorus is between 1:1 and 1:1.5, which promotes mutual absorption. Eggs should not be boiled with sugar, eaten with saccharin and brown sugar will be poisoned, eaten with goose meat will damage the spleen and stomach, eaten with rabbit meat and persimmon will cause diarrhea, and should not be eaten with soft-shelled turtle, carp, soybean milk and tea. ”

"The main ingredient is 200 grams of pork (lean) and dry croquettes. The auxiliary materials need 50 grams of pork (fat) and 200 grams of eggs. The seasoning includes 30 grams of green onions, 10 grams of ginger, 10 grams of cooking wine, 50 grams of vegetable oil, 50 grams of starch (peas), 3 grams of salt, 2 grams of monosodium glutamate, and 2 grams of pepper. Add minced pork to minced green onion and ginger, cooking wine, egg liquid, salt, soy sauce, yellow sauce and water starch and stir evenly, Sichuan pepper slightly fried and rolled out to make pepper and salt; put oil in the pot and burn it six times hot, squeeze the meat filling into small balls with an even head, fry them in the pot until golden brown and take them out; pat the meatballs loose with a spoon, fry them in the pot again, fry them several times repeatedly, until they are crispy and take them out and put them on the plate, when they are served, bring the salt and pepper dish for dipping. The ingredients needed are 400 grams of pork (fat six and lean three), an egg, 100 grams of wet dough powder, a little minced ginger, salt, and peppercorns, and 100 grams of cooking oil (actual consumption of 75 grams). Chop the pork into dices the size of rice grains, put them in a nine-inch soup plate, add eggs, wet dough powder, water (appropriate amount), minced ginger, salt, stir well, set aside; put on the fire, pour in the oil, when it is burned to 60% hot, squeeze the prepared raw materials into large balls with a diameter of about 3 cm by hand, fry them in the oil pan one by one, and take them out; when the heat rises to eight ripe, go into the oil and fry them again, take them out; then fry them again until they are jujube red, drain the oil, put them on the plate and sprinkle them with peppercorns. When selecting materials, strictly follow the ratio of seventy percent fatty meat and three percent lean meat. The meat should not be chopped too finely, and it is generally in the form of rice grains. The starch should be adjusted with water to make a wet dough powder, and the added dough powder should be appropriate, if the shrinkage in the oil pan under the balls becomes smaller, it is less dough powder; if it rises outside, it is more dough powder. In this way, adjust the amount of dough according to the situation. It is best to add enough water to the meatball paste in batches, and its thinness is: the paste is placed in the soup plate, which can basically be spread into a flat surface, and the paste should not be too thick. Master the oil temperature and put it into the pan three times. Due to the thin paste, the balls are basically flat and round. Zhong Tianzheng thought to himself.

Zhong Tianzheng said and did: "Stir the minced egg, egg white, cooking wine, minced ginger and shallots, and yellow sauce together; use cooking wine, salt, vinegar, sugar, starch, shredded ginger and shallots, soy sauce, and water to make a sauce; heat the oil on a high fire, put the croquettes in the pot until they are eight or nine medium-cooked, and basically the meatballs will float up; leave a little base oil in the pot, pour in the sauce and fry thickly, and then pour the meatballs back and stir-fry a few times." The main ingredients are pork, and the auxiliary materials: mushrooms, ginger, green onions, eggs, starch. The seasoning has peanut oil. Rinse the dried mushrooms and soak them in advance; Wash the pork, cut them into small pieces first, and then chop them; Chop the green onion and ginger finely; Dry the mushrooms with the water and chop them into minced pieces; Mix the above raw materials, add eggs, starch and cooking wine, salt, monosodium glutamate, light soy sauce and sesame oil and stir evenly; Squeeze the mixed meat filling into meatballs of equal size, start the oil pan, when the oil is hot, put in the meatballs, fry them over medium heat; wait for the meatballs to become golden brown, remove the oil and put them on a plate. 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; However, fatty pork is very high in cholesterol and fat, so it should not be eaten more, and obese people and people with high blood lipids should not eat it. Eggs are rich in protein, fat, vitamins and minerals such as iron, calcium, potassium and other minerals needed by the human body. Vitelline, which is beneficial to the development of the nervous system and the body, can strengthen the brain and intellectual, improve memory, and promote the regeneration of liver cells; eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body, and have the effect of preventing cancer; eggs have a sweet taste and flat nature; they have the effect of nourishing the heart and soothing the nerves, nourishing blood, nourishing yin and moisturizing dryness. Deep-fried toon fish is a delicacy, the main ingredient is toon sprouts, flour, the ingredients are eggs, the seasoning is water, salt, etc., mainly made by the method of crispy frying. Deep-fried toon fish is a famous dish of the Han nationality in Beijing, which is characterized by golden color, crispy outside, soft and tender inside, and fresh and fragrant taste. ”

The ingredients include 80 grams of toon sprouts, 100 grams of flour, 90 grams of water, 1 egg, and 1/2 teaspoon of salt. The method is to wash and drain the young shoots of the toon, blanch them in boiling water until the color turns green, remove them immediately, rinse them with cold water and gently dry the water, add salt and water to the flour and stir well, beat in the egg mixture and mix well. After that, let it stand for a while to make the gnocchi disappear, put the toon in the batter to hang the batter, pour oil into the pan, and put in the toon when it is hot. Allow for a slight set, turn over and fry until golden brown, and place the fried toon on a paper towel to absorb excess oil. Serve with salt and pepper.

The raw materials include 1 small handful of tender toon, an egg, salt, corn oil, pepper salt, water, and an appropriate amount of noodles.

Buy toons and choose fresh and tender, and it is better to buy short ones. Eat the toon as soon as possible and wash it in clean water. Remove the roots, if the toon is a little longer, you can cut it again, if the tree is small, you can omit it. Boil the water, blanch the toon with the roots removed in boiling water for 1 minute. Beat a whole egg and beat it apart. I didn't weigh the flour, I added it according to the amount I wanted, and the amount of flour determined the amount of paste in the end. I estimate it to be about 100 grams. Slowly mix in an appropriate amount of water and stir into a viscous batter. The consistency that can be hung on the toon, not too thin, too thin to hang the starch. Sprinkle the batter with salt to taste. Put the blanched toons into the batter in batches. Take a pinch of toon and hang the pulp. Pour an appropriate amount of oil into the pot, fry it when it is about 5 percent hot, turn slightly yellow after initiation, and sprinkle your favorite pepper and salt to increase the flavor after it comes out of the pot. It is recommended to eat it hot for better taste. Beef jajangmyeon is a noodle dish made from ingredients such as ground beef, hand-rolled noodles, and more. The main ingredients are ground beef and hand-rolled noodles (buy ready-made). Auxiliary materials include sugar, salt, green onions, ginger, peppercorns, edible oil, thin yellow sauce, vegetable yards (cucumber, garlic, radish, toon, radish cherry, tomatoes, etc.).

The recipe is to put the ground beef in a container and put the yellow sauce in another bowl with a spoonful of sugar and some salt in it. Chop the green onion into foam, cut more, put less ginger, and also cut into foam. Put half of the spring onion and ginger foam in a meat filling bowl and do not mix. Keep the remaining green onion and ginger foam for later use. Put the bottom oil in the hot pan (the usual amount of cooking oil), put in a few peppercorns and fry them thoroughly, then remove them, leaving only the pepper oil. Add the green onion and ginger foam and beef filling in a beef filling bowl and stir-fry over medium heat until the meat changes color. Put the yellow sauce in the pan, stir well, stir constantly, and never let the sauce stick to the bottom of the pan. The sauce in the pot should be boiled over medium-low heat for a while, and when the sauce and meat are fused, put the remaining half of the green onion and ginger foam, stir-fry evenly, and then pour the sauce into a large bowl. The fried sauce is ready. Make a pot of boiling water, and when the water boils, wash the cucumbers and other dishes, and remove the skin. After the water boils, blanch the dishes that need to be blanched, such as radish cherry blossoms and toons. Then boil the noodles, when the noodles are cooked, take them out of the warm boiled water and eat them. A big bowl of noodles, two spoonfuls of fried sauce, some rice vinegar, and eat with noodles!

The system said: "The source is Beijing, which belongs to Shandong Lu cuisine." However, after spreading all over the country, it is known as one of the "top ten noodles in China", popular in Beijing, Tianjin, Shandong, Hebei, Liaoning, Jilin and other northern regions, made of noodles mixed with vegetable yards and fried sauce. Cut or boil cucumbers, toons, bean sprouts, green beans, and soybeans to make a dish for later use. Then make a fried sauce, fry the diced meat, green onion and ginger in oil, and then add the yellow sauce or sweet noodle sauce made of soybeans to fry and stir-fry to make a fried sauce. After the noodles are cooked, take them out, pour them with fried sauce, and mix them with vegetable yards to make fried noodles. You can also add condiments such as chili pepper and vinegar according to your taste. This will be more in line with your taste. There are also noodles that are soaked in cold water and then added with fried sauce and vegetable codes, which is called "crossing the water". Jajangmyeon is very popular in northern China, and there are also different methods of making jajangmyeon in Shaanxi, Tianjin, Shanghai, Guangdong, and Northeast China. There is also jajangmyeon in Korea, which was brought to Korea by overseas Chinese from Shandong, with spring sauce (black bean paste) as the seasoning, plus onions, shrimp, meat, etc. However, the arrangement is quite exquisite, with noodles on the middle plate, and a pinch of purple fried sauce in the center, like a plate of handicrafts. Fried sauce noodles are a unique food in Beijing, which is made of noodles mixed with dish code, fried sauce and noodles. Cut or boil cucumbers, toons, bean sprouts, green beans, and soybeans to make a dish for later use. Then make a fried sauce, fry the diced meat, green onion and ginger in oil, and then add the yellow sauce or sweet noodle sauce made of soybeans to fry and stir-fry to make a fried sauce. After the noodles are cooked, take them out, pour them with fried sauce, and mix them with vegetable yards to make fried noodles. There are also noodles that are soaked in cold water and then added with fried sauce and vegetable code, which is called "crossing the water surface". The popularity of jajangmyeon in China can be seen from the smooth flow of jajangmyeon in various parts of the country. In the north, it is common to find diced pork fried sauce. It is made of semi-fat lean pork with green onions, ginger, garlic, etc. fried in an oil pan, added with yellow sauce, covered with a pot and simmered for 10 minutes. When the diced meat is grunted through the yellow sauce, the meat skin is red and bright, and the four exquisite flavors are the fried sauce of the tenderloin and the fried sauce of three fresh (shrimp, tenderloin, magnolia slices), etc., as well as the fried sauce of muxi (egg), fried tofu sauce, roasted eggplant sauce and other vegetarian products, which are oily but not greasy. Old Beijingers eat fried noodles, pay attention to eating hot noodles in cold weather, called "pot picking" (not too water at all), eat water surface on hot days, but the soup should be exhausted. According to the season, it is accompanied by a variety of seasonal side dishes, which is called "comprehensive size". In early spring, use bean sprouts with pinched heads and tails, small radish tassels with only two cotyledons, and pour the leftover laba vinegar from the New Year. In the late spring, put flowers and peppercorns in the sauce, called pepper sauce, and the noodles are green garlic, toon sprouts, pinched vegetables, green bean mouths, small radish tassels and silk (strips). In early summer, fresh garlic, blanched fresh peas, shredded cucumbers, shredded lentils, and leeks are used as noodles. In addition, fried noodles are also available in Shanghai, Guangdong, and South Korea. ”

"That's right. Zhong Tianzheng thought to himself: "Pancakes and noodles are all pasta." However, when Beijingers mention "noodles", they are not these, but noodles, that is, "noodles" is the proper noun of noodles. Noodles have the meaning of "longevity", so there are longevity noodles in the noodles. In fact, in Beijing, there is such a saying: "There are three sides to life, that is, washing three sides, longevity noodles, and connecting three sides." The so-called washing of three noodles means that on the third day of the child's birth, a "washing three" ceremony is held, and relatives and friends come to eat the child's noodles and wish him "a long life and a hundred years old"; after that, every year on his birthday, he has to eat "longevity noodles" and "pick longevity", which means to bless him with "a long and blessed life"; on the third day after death, relatives and friends should eat "three noodles", which means that the feelings for the deceased are continuous. In fact, not only these, in daily life, Beijing people also like to eat noodles very much, fried sauce noodles, lo noodles, several ways to eat, here we are talking about the old Beijing fried sauce noodles. Rolling the dough is to put the mixed dough on the cutting board, roll it out into large slices with a large rolling pin, and then the maker uses a knife with his right hand to cut the strips, and pushes with his left hand to make the cut noodles stick to some dry noodles, so that they will not stick together. Finally, I put it into a handful, pick it up with both hands, cut off the connection between the two ends, and immediately put it into the pot that was already boiling. As for dough cutting, the dough is rolled out into thin slices, then sprinkled with dry noodles, stacked layer by layer, and cut into shreds. Once the noodles are cooked, they are stirred with "toppings" and ready to eat. When eating jajanjangmyeon, the more common one is diced pork jajangmyeon. When eating, pay attention to eating "pot picking" hot noodles on cold days, and eat cold noodles with water on hot days, and then accompany seasonal side dishes according to the season to make "noodles". The "face code" is different in season, and each has its own exquisiteness. In early spring, it is bean sprouts and small radish tassels with the head and tail removed, green garlic, toon sprouts, green bean mouths and so on in late spring, and new garlic, cucumber shreds, lentils and leeks in early summer. ”

The main ingredients of the fried sauce are noodles (fuqiang noodles), pork, and vegetables. Noodles are easy to digest and absorb, and have the effects of improving anemia, enhancing immunity, and balancing nutrient absorption. 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; It is very necessary to put more vegetables as a "noodle code" to make jajangmyeon a healthy diet. Otherwise, there is more salt, less fiber, and not enough vitamin C and potassium. The sauce itself contains more protein and B vitamins, making it a good match with flour. Of course, it should be noted that pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. Therefore, avoid using the above ingredients when making jajanjangmyeon. In addition, it is not advisable to drink a lot of water after eating pork-based jajangmyeon.

Fried noodles are a major feature of local cuisine, and you can imagine its popularity, "green bean mouth, toon sprouts, blanched leeks cut into sections; minced celery, lettuce slices, two cloves of dog's tooth garlic; bean sprouts to drink, remove the roots, top flowers with thorny cucumbers cut into thin strips; heart beauty, cut several batches, blanched cowpeas chopped into dices, small radish with green tassels; chili sesame oil drizzled a little, mustard splashed to the spicy nose and eyes. Although there is only a small bowl of fried sauce noodles, seven dishes and eight bowls are noodles. Buy a bag of dried yellow sauce first, or a small bag if it's two people) and pour out the dried yellow sauce at home (depending on how much you eat) and put it in a bowl. Then mix slowly with water (raw water is fine), cut the meat into small cubes (preferably a little fat, more fragrant), the smaller the dice, the better; Finely chop the green onion and set aside, heat the oil in a pan and pour the oil. How much depends on your preference. When the oil is hot, add the diced meat and stir-fry, and pour the prepared sauce into the pot when the diced meat is ripe. At this time, turn the heat to low and slowly boil the sauce on low heat, stirring constantly with a spatula to avoid sticking to the pan. At the same time, add an appropriate amount of water depending on the consistency of the sauce, pour the chopped green onion into the pot, and beat two eggs (two eggs in half a bag of dry yellow sauce is more appropriate) into the sauce, stir well with a spatula, turn off the heat when the sauce is fragrant and the color becomes bright yellow, and remove the sauce from the pot. (The longer the sauce is boiled, the better, because you can force out the oil in the yellow sauce); if you can't eat the sauce (boiled), put it in a bowl, cover it with plastic wrap and put it in the refrigerator for preservation, and eat it next time. Don't put salt in the sauce when boiling it, because the sauce itself is salty.

Zhong Tianzheng will be sent and set aside. Set aside eggs and tomatoes, blanch mung bean sprouts and celery and set aside, put a little oil on a hot pot. Put the eggs in the pan (one is enough) and scramble the eggs. Add the tomatoes cut into several petals, slide the pan (this is also to have soup and clear the mouth), and then add the yellow flowers and fungus. Put a pinch of salt. Because the sauce will be salty, all dishes should be light. Finally, after the noodles are cooked, you can mix the sauce and put your favorite dish freely. The ingredients include noodles, pork (fat and lean), green onion, ginger, garlic cloves, dried tofu, bean paste, salt, sugar, light soy sauce, dark soy sauce, and cooking wine. Peel and chop the garlic cloves, chop the green onion into chopped green onions, mince the ginger, chop the pork into meat filling, and cut the dried tofu into thin strips and then chop into pieces. Put an appropriate amount of oil in the pan, a little more. Add the meat filling and stir-fry until the meat changes color, put the minced garlic and ginger, continue to stir-fry over high heat, turn to low heat and put an appropriate amount of bean paste, turn to high heat and stir-fry, put dried tofu, stir-fry over high heat, turn to low heat and put an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of cooking wine, a little sugar, an appropriate amount of salt to taste, simmer on high heat to taste, boil a pot of boiling water, put noodles, and use chopsticks to disperse. Bring to a boil over high heat. Scoop a small bowl of water, continue to boil again, and cook for 2-3 minutes. If you like to eat softer, you can cook for a while, and put a little oil in the pot. Stir-fry the chopped green onion until fragrant and simmer for 2-3 minutes, remove the noodles, pour the meat sauce over the meat sauce, and pour over the scallion oil.

Because the ingredients needed for noodles are 200 grams of lasagna, 150 grams of ground pork, 20 grams of dried tofu, 20 grams of dried shrimp, 20 grams of cucumber, 10 grams of shiitake mushrooms, 2 cloves of garlic, 30 grams of cooking oil, 1 teaspoon of sesame oil, 1 tablespoon of soy sauce, 2 tablespoons of bean paste, 2 tablespoons of sweet noodle sauce, and 1 teaspoon of sugar. Soak the dried shrimp softly, soak the mushrooms softly, remove the stems and cut into shreds, wash and mince the dried tofu and garlic, wash and chop the cucumbers, pour oil into the pot, burn until it is hot, stir-fry the minced garlic, put in the pork filling, shredded mushrooms, dried shrimp, dried tofu and bean paste, sweet noodle sauce and stir-fry, add soy sauce, water, sugar and sesame oil and simmer and fry until the flavor is made, and make a fried sauce. Cook the noodles, remove them and put them in a bowl, add the fried sauce and shredded cucumbers, mix well. The sauce is characterized by its strong flavor, smooth and refreshing, and if you use the Tohoku miso to make a fried sauce, it will have a unique flavor.

Zhong Tianzheng's ingredients include pork belly, various side dishes, oil, cooking wine, minced green onions, minced ginger, sugar, yellow sauce, sweet noodle sauce, peas, and sesame oil. Cut the meat into cubes the size of soybeans. Put the meat in the hot oil, put the green onion and ginger after the color changes, fry the fragrance and put the sauce in the pot. It's best to put some warm water in the pan, but you only need to add water once. Stir-fry slowly over low heat, put some sugar when there is a fragrance, and when the sauce turns red and black, put minced green onions, add sesame oil, cooking wine, stir-fry evenly and immediately get out of the pot. After the sauce is fried, mix well with the side dishes and noodles.

The raw materials include noodles, pork belly, side dishes, vegetable oil, cooking wine, shredded green onions, minced ginger, sugar, yellow sauce, and sesame oil. Cut the meat into small cubes, preferably the size of soybeans. Take an oil pot, pour in vegetable oil, and put in diced meat after the oil is hot. After the diced meat is fried and discolored, add shredded green onions and minced ginger to stir-fry until fragrant. Then put the sauce in the pan. Stir-fry slowly over low heat, and add sugar when the sauce is fragrant. When the sauce is fried to red and black, add sesame oil and cooking wine, stir-fry evenly and remove from the pan. Take another pot, take out the noodles after cooking, pass through cold water several times, mix the fried noodles sauce with side dishes and noodles, and eat. It should be pointed out that cold fried noodles are suitable for summer and can be eaten in all seasons in the south.

Fried noodles are also called small bowls of dry frying. Side dishes are an important part of jajangmyeon, and there are generally more than a dozen kinds of side dishes for authentic ones, and there are seven or eight kinds of them for a few. Common side dishes are cucumbers, green beans, soybeans, green garlic, celery, bean sprouts, radish tassels, shredded radish, etc., green beans, soybeans, celery need to be blanched with water before mixing. Dry or thin yellow sauce is fine. If it is a dry sauce, it should be diluted before use.

Zhong Tianzheng prepared ground pork (250 grams), braised dried bean curd (4 pieces), cucumber (half a stick), egg (1 piece), edamame kernel (100 grams), and shallots (3 pieces). The seasoning includes oil (4 tablespoons), salt (1 tablespoon), sweet noodle sauce (3 tablespoons), Pixian bean paste (1 tablespoon), sugar (1 tablespoon), cornstarch water (half a cup). Wash the cucumbers and cut them into fine strips, peel and chop the shallots, blanch the edamame kernels in boiling water, and drain the water in a cold river. Cut the braised bean curd into cubes, beat the eggs into a bowl, beat them into an egg mixture and set aside. Heat 1 tablespoon of oil, pour in the egg mixture, fry over low heat to make an omelet, put it in shredded eggs and set aside. Heat 3 tablespoons of oil, stir-fry minced shallots until fragrant, first pour in the ground pork and stir-fry into minced meat, then pour in diced tofu and stir-fry well. Add 3 tablespoons of sweet noodle sauce, 1 tablespoon of Pixian bean paste, 1 tablespoon of sugar and 1 cup of water, stir well, bring to a boil and pour in half a cup of cornstarch water to thicken and make a fried sauce for later use. Boil half a pot of water, add 1 tablespoon of salt, stir in the ramen noodles and bring to a boil over medium heat, add two dots of water, remove the cold river and drain the water. Serve the noodles in a large bowl and top with shredded cucumber, shredded egg, and edamame. Scoop in the sauce, drizzle with the sauce and mix well before serving. Semi-fat and lean pork should be selected as the best, the lard will be stirred out when cooking, and the noodles will be smooth and fragrant, and the taste of the whole lean pork will be much inferior. Sweet noodle sauce is an indispensable seasoning for making fried sauce, which is a sauce-like condiment made of flour as the main ingredient, through koji making and heat preservation and fermentation. The sweet noodle sauce is sweet and salty, with both sauce aroma and ester flavor, suitable for cooking sauce stir-fried and sauce-roasted dishes, and can also be dipped in green onions, cucumbers, roast duck and other dishes. When seasoning the fried sauce, you can add bean paste for those who like spicy food, add soybean paste for those who don't like spicy sauce, and you can change the side dish to suit your taste, such as replacing edamame kernels with bean sprouts.

The ingredients that need to be prepared for mutton fried noodles are: 500 grams of semi-fat and lean minced meat, Hongfangyuan's sweet noodle sauce, 150 ml of water, 1 chives, 1 spoon of dark soy sauce, 200 grams of mung bean sprouts, 1 cucumber, appropriate amount of noodles, appropriate amount of garlic, and appropriate amount of vinegar

Pour the dark soy sauce and yellow sauce into a large bowl, then add 150ml of water and mix slowly with chopsticks; Pour more oil than stir-fry vegetables into the wok and heat it, add the chopped Beijing green onion and stir-fry for half a minute, then pour in the minced meat and stir-fry together until it changes color and departs, then pour in the well-mixed yellow sauce and slowly stir-fry for 78 minutes over the lowest heat. Blanch the washed mung bean sprouts in boiling water and remove them immediately, wash the cucumbers and cut them into shreds, and chop the garlic into minced garlic for later use. Bring the blanched mung bean sprouts to a boil, add the noodles to cook, then remove the noodles and dip them in cold boiled water, then remove them and put them in a bowl. Finally, put the mung bean sprouts and cucumber shreds on the noodles, add 1 tablespoon of fried fried sauce and minced garlic, then pour a little vinegar and mix well. Jajangmyeon is a stir-fry that is heated by pouring more oil into a wok than stir-frying. Mix the yellow soy sauce evenly. Do not pour in minced meat, stir-fry slowly over low heat. The mung bean sprouts should be removed as soon as possible in hot water. Prevent the color from becoming heavy!

Zhong Tianzheng prepared the ingredients including a pound of pork belly diced, an appropriate amount of diced cucumber, an appropriate amount of diced green pepper, an appropriate amount of diced onions, an appropriate amount of diced radish, 300g of real spring sauce, and 1000g of noodles. These are reference portions, how much can be adjusted according to your taste, and these sauces can make 8-10 servings. Marinate the diced pork in cooking wine and starch for 15-30 minutes. Put oil in the pot, pour in the marinated pork, stir-fry to change color, add all the diced vegetables, pour in a small half cup of water, pour in the spring sauce after frying, and fry for another five minutes. When the noodles are cooked, remove them in cold water, drain them, add the fried meat sauce, add some shredded cucumbers and eat them (you can also add some bean sprouts, whatever you like).

The system taught Zhong Tianzheng to say: "A few minced garlic, a cucumber, a carrot, and 50ml of salad oil (according to the amount of food increased or decreased, the oil will be fragrant if there is more)." Stir the eggs well and set aside, shred the cucumbers and carrots and set aside. Put the salad oil in a wok over low heat and heat it to 5 oil temperatures. Put the eggs in the pot and stir clockwise with chopsticks, the oil is best not over the eggs, due to the fine particles of the egg stroke, the faster you stir the smaller the egg particles. After the eggs are golden, put the bean paste into the pot, stir with chopsticks or a stir-fry spoon, pay attention to the amount of oil in the pot, personal preference for multiple oils, let the upper layer of the bean paste be covered with a layer of oil, about 10 minutes or so, smell the fragrance, and the sauce can be out of the pot. You can add some monosodium glutamate to enhance the flavor. After the noodles are cooked, put them in cold boiled water, take them out and put them in a bowl, add the sauce, cucumber shreds, and carrot shreds, and a bowl of home-style fried noodles is ready. It is especially suitable for white-collar workers who work outside, which is convenient and delicious. The ingredients include tomato (appropriate amount), two pork belly, some noodles, appropriate amount of corn kernels, appropriate amount of spinach juice, appropriate amount of carrot juice, appropriate amount of water, half an onion, 20g of sweet noodle sauce, 60g of soybean sauce, 4 spoons of white sugar, tomato washed and peeled, and cut into small cubes. Cut the onion and pork belly into small cubes and set aside. Squeeze the carrots and blanched spinach into juice and pour them into the noodles and stir. Tomato, sweet paste, miso and sugar are mixed together. Put the pork belly on low heat and stir-fry until the fat is slightly yellow and oily, add chopped onion and stir-fry until fragrant, pour in the tomatoes and turn to medium-low heat and stir-fry constantly, stir-fry until the sauce is red and thick. Blanch the corn kernels in a pot of boiling water, drain them, boil the water in the pot, put in the noodles and stir them and cook until they are broken, take them out and filter them with cold water to cool them a few times, put them in a bowl, pour the tomato sauce and corn kernels into the noodle bowl and mix well. Bolognese sauce can be made a little more at a time and put in the refrigerator, but not too much. I think it's better to eat fresh. I made three meals and ate about the same amount. Stir-fry the minced meat for a while longer. Stir-fry out the excess water. While removing the smell of meat, you can also fry the fatty meat until fragrant. Boiled noodles. I generally like to eat something a little harder. Cold water will be added once in between. According to the habit, it is easy to boil scallion oil. The color of the green onion is also better. ”

Zhong Tianzheng nodded.