"Get out!" yelled the rich man.

The men ran away in a panic in fear.

The rich man sat on the chair angrily and panted.

Money walked in without regrets.

"Dad, you dissipate your anger, isn't it just a newly opened inn, the days are long, not necessarily they make more profits than us. Qian did not regret stepping forward and brought a bowl of tea to the rich man.

The rich man took a sip of the tea, and then he breathed evenly.

"Eighty gold coins, no regrets, how many days will it take for the inn to earn it back, the most important thing is to smash the signboard, I opened that bullshit king chef, what the hell!" said the rich man distressedly.

"Isn't it eighty gold coins, Dad, our family has a big business, where do you care about this money, the problem is that the new inn does affect our business, and we should find a way to defeat them." Qian Buregret flashed a trace of ruthlessness on his face.

"What is the idea of the daughter?" the rich man came to the spirit.

Money does not regret quietly saying a few words to the rich man.

"Hahaha, okay! worthy of my daughter, that's it. ”

Both the rich man and the rich man showed a wicked smile on their faces.

。。。。。。

At night, in the Tianzheng Inn.

"Hehe, boss, our inn is majestic today, you don't know that after you defeated that cook, good fellow, so all the guests have come to eat here, and there are at least twice as many guests here today as there were yesterday. Da Niu said with a smile as he cleaned up.

Zhong Tianzheng smiled.

After the cow finishes cleaning up and goes to bed.

"Congratulations to the host for completing the small goal incentive plan of 100 gold coins. ”

Zhong Tianzheng just remembered.

"That's right, the money you win is also considered to be the profit of the inn, plus the money earned a few days ago, I'm afraid there are more than a hundred gold coins. ”

"The system rewards one each of the marrow washing soup, the pigskin soup, and the bone balls. ”

Zhong Tianzheng was overjoyed, these three dishes can enhance their own abilities, and each has a week's cooling time, so these three are all available at the same time, so he is naturally happy.

"In addition, whether or not to enter the cooking space to learn dishes, the time consumption of this space is one-hundredth of that of the outside world. ”

Zhong Tianzheng agreed without hesitation, and chose to enter now.

For chefs, learning cooking skills is a basic skill, how can you not learn it?

"Brush" the ground.

Zhong Tianzheng disappeared into the inn and then entered a space.

After Zhong Tianzheng came out, he found that it was exactly the same as his own Tianzheng, but the range of activities was only the inn.

Zhong Tianzheng came to the back kitchen.

The sound of the system sounded.

"The host can choose to learn various cuisines such as Cantonese cuisine, Sichuan cuisine, and Henan cuisine, but note that only one cuisine can be selected at a time. ”

Zhong Tianzheng thought about it.

"In my previous life, I majored in Yu cuisine, and if I studied this kind of cuisine to be proficient, I could win the championship in the Chef God Competition. ”

"I choose Cantonese food. ”

"The host chooses Cantonese cuisine, and the choice is successful, and the host can freely choose the ingredients when cooking any Cantonese cuisine, and now transmit the famous Cantonese dishes for cooking. ”

Zhong Tianzheng's mind instantly added a variety of Cantonese dishes to cooking.

But the most important thing in cooking is to be fine, and every dish must be practiced perfectly, so Zhong Tianzheng plans to learn a few more dishes to learn.

The first thing I learned to make was white-cut chaise chicken.

Zhong Tianzheng's heart moved, and the ingredients of this dish automatically fell.

After he cleans the chicken, drains the water, coats the inside and outside of the chicken body with salt and marinates, puts green onions, shallots, ginger slices, and scallops into the chicken shell, and then puts the ham rings, water chestnuts, carrots, chicken broth, fruit peels, ginger slices and other ingredients in the pot water to boil, and then turn off the low heat and cook to let the ingredients fully flavor.

Zhong Tianzheng boiled a pot of boiling water, after removing the pickled chicken, scalded the chicken body with boiling water, and the inner shell of the chicken should be fully immersed in the boiling water. Soak the chicken soup and reheat it, put in the whole chicken, the inner shell of the chicken must be fully immersed in the soup, and the soup should cover the whole chicken. Zhong Tianzheng took out the whole chicken, put it on a plate and poured the chicken body with rice wine and original soup, and then evenly coated with sesame oil, let it cool and wait to be chopped.

The delicious white-cut chicken is completed, of course, seven points of chicken flavor, three points of sauce flavor, you can choose different sauces to dip in the sauce.

Zhong Tianzheng grabbed a pair of chopsticks, and he felt okay, it seemed that he still needed to practice more.

Next, Zhong Tianzheng learned to make Guangzhou Wenchang chicken. He slaughtered the chicken, put it in a slightly boiling second soup pot and soaked it over low heat for about 15 minutes until it was just cooked, took it out and cooled, removed the meat and bones, and cut it obliquely into a long zigzag shape with a total of 24 pieces. While soaking the chicken, wash the chicken liver and put it in a bowl and soak it in boiling water, add a little refined salt, soak it until it is just cooked, take it out and cut it into 24 slices, put it in a bowl, and cut the ham into thin slices the same size as the chicken, a total of 24 slices. Divide the chicken slices, ham slices, and chicken liver slices on the upper plate to form a fish scale shape, together with the chicken head, wings, and tail to form the original shape of the chicken, put it into the steamer and steam it over low heat, take it out, and decant the water. Heat a wok over medium heat, add a little oil, cook a little wine, add soup, monosodium glutamate, and a little wet starch to dilute and thicken.

Finally, add sesame oil and lard and push it well, pour it on the chicken, and Guangzhou Wenchang chicken is ready.

Zhong Tianzheng tasted Wenchang chicken and found that the biggest difference between it and white-cut chicken was that it was more fragrant.

Zhong Tianzheng cheered up and continued to learn to cook, braised pigeon.

He washes the pigeon, takes out the entrails, and takes a hot bath. Prepare the brine, the brine of the braised pigeon should be done in advance, the materials can be all together, not all as much as possible, can not have one of the two flavors particularly prominent, the boiled brine is mellow, it is best to save the brine after the marinated food, put it in the refrigerator to preserve, take it out and heat it every few days, add a little spice when each time the brine is cooked, and continue to save the brine after the end, the more the brine is cooked, the more fragrant it is. Add ginger slices, chives, dried chili peppers to the brine, put in the blanched pigeon, boil for 15 minutes, then turn off the heat and soak for 40 minutes.

Remove the marinated pigeon from the water to dry. Mix the crispy water, brush the dried pigeon with a brush, brush the whole body, and then leave it in a ventilated place to dry. The dried pigeon continues to brush with a layer of crispy water, continue to dry, repeat 3 or 4 times, the drying process is best about 3 hours. Heat the oil in a pan and pour the oil over the pigeon with a spoon until the pigeon is golden brown.

Zhong Tianzheng was also hungry, so he directly ate half a braised pigeon, and found that it had not yet reached the desired taste, and Zhong Tianzheng remembered several of his mistakes.

Zhong Tianzheng then made lettuce lobster, he washed the lobster, used a bamboo skewer from the tail to the head, put it in a pot of boiling water and boiled it over a high heat for about 10 minutes, so that the shrimp shell was red until cooked, and then picked up and dried; The eggs are steamed, cooled and cut in half, the egg yolk is made and put into a bowl; The egg yolk is crushed with a spoon and then added to the sesame paste, and the peanut oil is slowly added while mixing to make it dissolve; Then add white vinegar, sugar, mustard, ketchup, refined salt, and monosodium glutamate to make a "salad dressing". Wash the egg whites with cold boiled water and set aside; Cut the lettuce into pieces after sterilization and washing, and put it on the plate; soak the tomato in boiling water and slice it on top of the serving; take out the shrimp head and place it on the top of the plate, and cut off the shrimp stings on both sides for retention;

Cut the shrimp body in half, remove the shrimp intestines and shell, and put the tail on the lower part of the plate; cut the shrimp meat into pieces, arrange it and cover it on the tomato, and then arrange the shrimp stings on both sides of the shrimp meat to form the original shape of the lobster; cut the cooked lean ham into thin slices; cut the egg whites into pieces according to the thickness of the shrimp meat; then stack a piece of egg whites on a piece of ham and arrange it on top of the shrimp meat, sterilize the coriander and accompany it on both sides of the plate.

Whether it is stir-fried or boiled lettuce, the time should not be too long, so as to maintain the crisp and tender taste of lettuce; lettuce is torn into slices by hand, and it will taste crisper than a knife; wash the lettuce, add an appropriate amount of salad dressing and eat it directly, regular food can help women maintain a slim figure. Tomatoes are often used in cold dishes eaten raw, and can be stir-fried, stewed, and made in soups when used in hot dishes. Dishes made with it include "scrambled eggs with tomatoes", "beef stew with tomatoes", and "egg soup with tomatoes". Green and unripe tomatoes should not be eaten. Do not cook for too long when cooking.

A little vinegar when boiling can destroy the harmful substance tomatine. Ham meat is a hard dry product, it is not easy to stew rotten, if you smear some white sugar on the ham before stewing, and then put it in the pot, it is easier to stew, and the taste is more delicious; you can also add a small amount of rice wine when cooking soup with ham, which can make the ham more fresh and fragrant, and can reduce the saltiness; it is not easy to cut the whole ham with a knife, if you replace the knife with a saw, you can get the ideal effect; when the ham is stored, it should be coated with vegetable oil at the sealing place to isolate the air and prevent fat oxidation; then paste 1 layer of edible plastic film to prevent insect invasion; In summer, you can use cooking oil to wipe the ham on both sides once, put it in the can, cover the salted and dried vegetables for a long time, wrap and seal the ham with plastic wrap, and put it in the refrigerator, not in the freezer.

**Zhong Tianzheng has always wanted to learn this dish of barbecued pork, and he can't miss it this time. Wash the pork belly and dry it and cut it into long strips, peel the ginger and cut it into slices, cut the green onion into segments for later use, take a large sealed box, put the pork strips into the box, then put the ginger slices and green onion segments, and pour in the barbecued pork sauce+Grab the wine and a little red pigment well, it is best to soak the meat in the sauce; cover the lid of the sealed box, take it out and open it halfway through, turn the meat strips, make the flavor even, and take out the green onion and throw it away; take it out after marinating, spread a piece of tin foil in the baking sheet, then put the meat on the baking net, hang the grill on the baking tray for 15 minutes so that the sauce drips, brush with a layer of honey, and then change the baking tray to a clean tin foil; put the baking tray into the lower layer of the oven, put the grilling net of the meat in the middle layer, bake it at 180 degrees for 20 minutes and then take it out, brush a layer of marinated meat sauce, brush it with a layer of honey after it dries, turn over the brushed meat and put it in the oven at 180 degrees and continue to bake for 20 minutes, then take out the honey and brush it twice repeatedly, preferably for about 10 minutes to complete.

Zhong Tianzheng had some difficulties when making these ingredients, there was no oven in this world, so he could only use an oven instead, but the taste was not as delicious as the oven, and Zhong Tianzheng still needed to think about it carefully.

Zhong Tianzheng also plans to learn Oyster Emperor Phoenix Claws, because the price is affordable.

He peeled off the outer skin of the chicken feet, cut off the tips of the toes, and mixed well with dark soy sauce to dry. Sit in a pot and light the fire and put the oil, after the oil is hot, put in the chicken feet and fry them until they are bright red, remove them, soak them in water for 1-2 hours, and control the moisture for later use. Add the fried chicken feet to the green onion and ginger pieces, sugar, chicken essence, cooking wine, dark soy sauce, clear soup, anise, tangerine peel, and Sichuan pepper powder, and steam for 20 minutes. Sit on the pot and put the oil on the fire, after the oil is hot, add the chicken feet, cooking wine, clear soup, sugar, chicken essence, oyster sauce, the original juice of steamed chicken feet, pepper and simmer for 2-3 minutes, thicken with water starch, add sesame oil and stir well.

After all this, Zhong Tianzheng sat on the ground tiredly.

But there is no easy word on the road to learning to cook, Zhong Tianzheng stood up and fought again with red stewed shark fin.

He used a stew bowl (tile palm) to drop the bamboo chopsticks first, and added a bamboo grate to use at the bottom. Use boiling water in a pot, add Shao wine, refined salt, ginger and green onions, put in the fin needles and roll together for 5 minutes, pick up the ginger and green onions, and put the wings into the stew bowl. Pork knuckles, pork, pork ribs, each cut and pork skin from the pot to fry fragrant, splash a little Shao wine, add two soups, a little refined salt, sugar, and then pour into the shark fin bowl, add 25 grams of ginger, 25 grams of green onions, coriander head, ham feet. Cover, use a charcoal stove to fire for 3 hours, pick up pork knuckles, flower meat, pig skin, pork ribs, ham legs and ginger, green onions, coriander heads, and then cover the old hen on both sides of the wings, turn to a simmer and stew for 1 and a half hours, and finally turn to a slow fire to stew for 1 and a half hours, and then pick up the old hen, shark fin soup and pour it into the pot, add a little monosodium glutamate, sesame oil, pepper, drop the nest, use chopsticks to pick up the thick fin needle to lay the nest surface, sprinkle a little shredded ham, and use the soup bowl to drag the silver needle through the boiling water to the bowl, add soy sauce, a little monosodium glutamate, Shredded ham and soup, as wings, with 2 plates of coriander and 2 small plates of Zhejiang vinegar.

Chaozhou red stewed shark's fin, the net fire depends on the stewing time to 6 hours, 6 hours is divided into three stages: the first 3 hours of fire, because the shark fin gelatin is not thick, the middle 1 and a half hours of simmering, is because the shark fin begins to have gelatin, the last 1 and a half hours of fire is weaker, because the shark fin gelatinous is large, close to the juice, keep the fire road like rolling not to roll, so as to ensure that it is not enough fire, but also not scorched.

The process of soaking shark fin is to cut off 3 mm of the fin tail with scissors, then soak it in water for 6 hours, and then boil it in boiling water until the sand of the fin skin can be washed to a degree. Pour the shark fin and the raw water into a basin and soak it, and when the water is cold enough to start, scrape it clean with a knife. Then boil the shark fin again with boiling water and slow fire, until it can be removed, and soak the shark fin in clean water. Then remove the hard cartilage of the shark fin, and the skin and stinky flesh of the wing feet. The shark fin is then boiled over boiling water. Then take off the basin and cool it, soak it in water, roll the shark fin with boiling water again the next morning, then bleach, soak it in clean water, roll it again at night, then bleach, soak it again, and spend 2~3 days in the whole process of soaking shark fin, so that the shark fin itself can be watery enough and remove the smelly smell.

At the end, when the shark fin is to be stewed, it must also go through a fishing and suing, that is, rolling the fins with boiling water (that is, fishing), and then using a small amount of boiling water, adding Shao wine, soy sauce, ginger, green onion and shark fin to roll together (that is, Su).

This is the end of the shark fin stew.

Zhong Tianzheng looked at the dishes in front of him and retreated from the cooking space with satisfaction.