"Hahaha, this is where even a three-year-old child sings casually, do you still think it's a wonderful verse?" Zhong Tianzheng said.

"Hey, Lord Du Fu, forgive the villain for offending, borrow your old verses, deal with the scene, don't mind, don't mind, don't take my words seriously. Zhong Tianzheng prayed in his heart.

"You, you, you!" Again, please come out with the verses first, and I'll pick them up. Shen Ling was unwilling to continue to make a sentence.

"I see, some of the poems and literary classics in this world are similar to some parts of my world, but they are only hidden in the national library, and only scholars or some Confucian people can read them, so he is so confident. After Zhong Tianzheng asked the system, he learned the cause and effect.

But for example, some poems of the poets have been recorded, some have not been recorded at all, and the poems of the poets have not been recorded. The kitchen god system reminded Zhong Tianzheng.

"You're amazing. For the first time, Zhong Tianzheng had the urge to praise the system. Where is this kitchen god system! It's an all-round system.

However, what Zhong Tianzheng doesn't know at the moment is that the purpose of the existence of the system is to improve himself and adapt to the ability to survive in this world, as for these materials, because the system can collect the data of this world, it is not difficult to master, and what really works is actually himself, which may not have been discovered by Zhong Tianzheng himself, he has grown a lot.

"Then use poetry to break his confidence!" Zhong Tianzheng thought to himself.

"You don't see the Yellow River coming up from the sky! You don't see the sad white hair of Gao Tang Mingjing, and the morning is like green silk turning into snow at dusk. Life must be happy, don't make the gold bottle empty to the moon. I am born to be useful, and my daughter will come back when I am gone. Cooking sheep and slaughtering cattle for pleasure will require 300 cups of drink. Master Cen, Dan Qiusheng, will enter the wine, and the cup will not stop. Sing a song with you, please listen to it for me. The bells and drums are not expensive enough, but I hope that I will not wake up after being drunk for a long time. The ancient sages were all lonely, and only the drinker left his name. In the past, King Chen feasted peacefully, and fought wine for ten thousand years. What is the owner's words, he has to sell the right gentleman. Five-flowered horses, daughters and daughters, Hu'er will exchange for fine wine, and sell eternal sorrow with you. Zhong Tianzheng remembered that he had studied the poem "Li Taibai" before, and recited it all directly.

As soon as this poem came out, it directly shocked all the guests at the scene.

Among the guests here, there may be a few great Confucians, such as Li Qiusheng from Dongjun, Liu Wenhui from Linhe Town, and Zhang Jishi from Xichu Town, all of whom came to attend the wedding of Feng Linger and Zhong Tianzheng this time.

"Hmm~ Good poetry, good poetry. The poems are majestic and majestic, and then open and close, turning sharply but full of rhythm, which can really be described as heroic and soaring into the sky. Li Qiusheng was more than sixty years old, touching his white beard and saying happily.

"Yes, Brother Qiu Sheng, you are also in the right place, you have already written poetry, don't drink this glass of wine quickly, wait for a while, you will drink the wine of the groom's official toast." Liu Wenhui is also old, and joked about Li Qiusheng.

"Yes, yes. The other guests laughed and echoed.

"Hahaha, this wine is drunk. Li Qiusheng raised his wine glass, and all the guests also raised their wine glasses, and they all stood up to face Long Zaitian.

Long Zaitian stood up with a smile and raised his wine glass to greet the guests.

All the guests drank the wine in their glasses. Only Shen Kuo sat there motionless, very embarrassed.

At this moment, it was Shen Ling's turn to be dumbfounded, he couldn't pick up a word, let alone the whole poem, he was there looking at Zhong Tianzheng, who was flourishing in poetry, and recited the whole poem, but he couldn't insert any words, and he suddenly felt disgraced.

"This... The small skill of carving insects is just a wind and snow. Shen Ling had to find a step for himself to go down.

But when he said this, he didn't figure it out, and the poem he just made was also a storm. Moreover, as a tribute student, he himself insulted the study of poetry and literature in Confucianism and Taoism, which can be described as a great disrespect to Confucianism and Taoism.

"Hmph! Your junior is arrogant, and a tribute student doesn't respect his teacher!" Zhang Ji's beard stood up.

"That's it, if you don't respect the teacher, you are really arrogant. Li Qiusheng and Liu Wenhui were also so angry that they blew their beards and glared.

If it weren't for the identity of Shen Kuo, the general of Zhenyuan, they would have educated Shen Ling on the spot, what is called respecting teachers.

Shen Kuo saw that the situation was not good, and deliberately said with a straight face: "Ling Er can't make mistakes. ”

"Yes, Father. I lost my words just now, I'm sorry, I'm sorry. Shen Ling was very aggrieved, but he also knew that he had said the wrong thing.

He hurriedly made amends, but he greeted Zhong Tianzheng in his heart.

"Again, it was just a mistake just now, the August autumn wind roared, and the triple thatch on my house was rolled. Shen Ling chanted Du Fu's "Song of the Thatched House Broken by the Autumn Wind".

But the strange thing in this world is that only the verses have been preserved, but there is no record of who wrote the poems.

Although Shen Ling was a tribute student, due to the power of Shen Kuo, the general of Zhenyuan, he was able to worship scholars as his teacher and had the opportunity to read these historical poems.

Mao flies across the river and sprinkles the suburbs of the river, the high one hangs on the long forest tops, and the lower one floats to the sinking pond. Zhong Tian was right.

In his previous world, he was very interested in literature and poetry, and he often read "The Strongest Chef's Son-in-law" written by Pot Meat Slices, so he knew about it.

"The children of Nancun bullied me for being old and powerless, and I could endure being thieves on the other side, and openly hugged the grass into the bamboo. Shen Ling began to stammer.

Zhong Tianzheng said in a straight voice: "My lips are dry and I can't breathe, and I come back and sigh by myself." The Russian wind sets the clouds and ink, and the autumn desert turns to darkness. ”

Shen Ling was caught off guard and said: "The cloth has been as cold as iron for many years, and Jiao'er is evil in the treading... Step on. Crack in the step. ”

Shen Ling was already running out of talent, and he only glanced at this poem a few times, and did not recite it carefully. This will only be barely used.

"There is no dry place in the bedside room, and the rain feet are like hemp and have not been broken. Since I have been mourned and have little sleep, why should I get wet for a long night?"

"There are tens of thousands of mansions in Ande, and the cold people in the world are happy, and the wind and rain do not move like a mountain!

Zhong Tianzheng said all the remaining poems at once.

"Good poetry, good poetry. Liu Wenhui was also happy when he drank, and he also liked Zhong Tianzheng's literary style, and he celebrated with his forehead.

"Hahaha, the outcome is obvious, our groom is not only good at cooking, but also reciting poems well, it's really a literary and kitchen double!" Li Qiusheng praised.

"Where is there, compared with the predecessors of the great Confucians, the future life is still far behind. Zhong Tianzheng modestly returned the salute to several great Confucians.

"Hahaha, okay, the afterlife is terrifying. Zhang Jishi said.

Shen Ling retreated by himself.

"Hmph, we'll have a meeting later. Shen Kuo stood up and snorted coldly, and then walked away with a pale face, followed by a group of attendants behind him.

"Hahaha, the wedding went ahead. Long Zaitian stood up and laughed.

"Today, I can let this old man eat turtles, and I am happy, it seems that my son-in-law does have real talent and learning. Long Zaitian became more and more satisfied with this son-in-law.

"Husband and wife bow to each other and send them into the cave room. The butler shouted.

"Ao Ao Ao~" Then the onlookers cheered, and went to surround Zhong Tianzheng and Feng Ling'er into the cave room.

Long Zaitian continued to feast with everyone, drinking and talking freely.

After the bride and groom entered the wedding room, the onlookers shouted that they wanted to make a hole in the room.

"The groom, we are not difficult for you, you are the god of cooking, then you can make a dish, this dish has to be applauded by the big guys, before it can be passed, so that our hole is over, do you think it's okay?"

A few people said.

"Okay, that's a good idea. The others chimed in.

Feng Ling'er felt interesting and wanted to see what Zhong Tianzheng would do.

"Okay, then I'll make a spicy chicken with ugliness. ”

Their new house is Feng Ling'er's two-story building, and the first floor is the kitchen, Zhong Tianzheng pulled Feng Ling'er to the second floor first.

Then he led the crowd to the kitchen.

He prepared a whole chicken or a box of chicken thighs, peppercorns and dried chili peppers (1:4), green onions, cooked sesame seeds, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic, sugar, chicken thighs, horse's ear onions, dried chili peppers, Sichuan pepper, salt, pepper, monosodium glutamate, sugar, vinegar, cooking wine, and salad oil.

He washes the chicken thighs or a whole chicken, turns them into dices, puts them in a bowl, tastes them with salt and cooking wine, and deep-deepens 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 knife is divided into small pieces, and the maximum size cannot exceed the thumb. After changing the knife, add cooking wine, green onion and ginger, salt (a small amount), chicken essence, monosodium glutamate, and 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, to more, put 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, in the process of stirring, you should continue to fry the spoon to pull the chicken, 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.

Stir-fry all the ingredients evenly, and they are almost cooked (in the stir-fry, the heat should be high, the action should be fast, so that the pot is fragrant), you can make the final seasoning, add monosodium glutamate, chicken essence, light soy sauce, taste it, add some light soy sauce when the taste is light, do not add salt. Finally, before cooking, pour in a little sesame oil and rattan pepper oil.

500g of chicken thighs, 40g of dried chili peppers, 5g of chili oil, appropriate amount of salt, appropriate amount of green onions, 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, appropriate amount. He prepares all the ingredients, washes the dried chili peppers with clean water and leaves them 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. Remove from heat and add MSG. Serve on a plate and enjoy, just right with a bowl of rice. Chili peppers and peppercorns can be added to your taste, but in order to reflect the characteristics of the dish in its original flavor, it is done well

The finished product should be a chili pepper that covers the chicken completely, 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.

Frying - the second re-frying method can quickly ensure that the outside is crispy, and if you keep frying, 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. Wash the chicken and chop it into small pieces, marinate it with cooking wine, five-spice powder, salt, green onion and ginger for more than 20 minutes (the amount of salt in this step can be put according to the amount of stir-frying). Wash the chili peppers, cut off the chili seeds, and pour in all the peanut oil when it is hot and fried. After pouring it in, set the shape, turn to medium-low heat to completely fry the chicken pieces and fry them thoroughly, and remove them after the color turns from white to yellow. Heat the oil again and fry it twice, the heat can be a little bigger, forcing out the excess fat and making the surface more golden. Fry until golden brown and fragrant, then remove and drain the oil for later use.

As soon as this dish came out, everyone smelled the aroma.

"Okay, what a kung fu. Zhong Tianzheng brought the food outside and put it on the stone platform outside the house, all the people came forward to grab and taste, Zhong Tianzheng took advantage of the situation to return to the cave room and closed the door of the cave room.