"Good wine, good wine, drink. Yan Danke, the wandering chef of Yan Kingdom, staggered in front of the mission's convoy.

"Whoever comes, avoid it quickly, otherwise the sword will be ruthless. The captain of the first team of the cavalry battalion shouted loudly.

"Hiccup ~ Pingsheng pride and affection meet, roast chicken, roast duck and fish sausages, my kitchen will be useful by nature, only the wandering Yan Danke, tell you inside, say that the wandering chef Yan Danke of the Yan Kingdom is here, I heard that your kitchen god is inside, if you have the ability, you will come out to compete. ”

"Hmph, what is the identity of an adult? You dare to challenge a wandering chef?"

The captain of the first team reasoned with Yan Danke for a long time.

"What's the matter?" Zhong Tianzheng pushed the door and came out.

"There's a guy who stands in the way, claiming to be some kind of wandering chef, who wants to challenge you. I'll just blow him away. "

"Hahaha, you are the new kitchen god, do you dare to compare with me, now that the sky is dark, how about we compare the dawn of the sky?" Yan Danke said with a smile.

"Isn't this person sent by someone from Yan Kingdom? If you don't compare, I'm afraid you will enter the territory of Yan Kingdom, and you will already lose your identity. Zhong Tianzheng thought in his heart.

"Yes, but the dishes of the competition are free, and the winner or loser is determined by you and me. ”

"Yes. ”

"Prepare the kitchen treasures. ”

"Yes. ”

Soon the two stoves had been set up in front of the two of them.

"The competition begins. ”

"If you win, you're at my disposal. ”

"Hmph, I'm afraid you won't make it!" Yan Danke said confidently.

"Good!"

Zhong Tianzheng began to cook.

Zhong Tianzheng thought to himself: "Ear eye fried cake is one of the three unique foods, which was founded in the Guangxu period of the Qing Dynasty, and was named after the store close to the ear eye alley in the old days. It is made of glutinous rice as skin noodles, fried with red beans and red white sugar, and fried in sesame oil. The appearance of the finished product is flat ball, light golden yellow, and the filling is black and red and delicate, which is a specialty.

The production of ear eye fried cake has a history of more than 100 years, due to the fine workmanship, and gradually formed a unique style, and the store is located at the exit of the narrow ear eye alley outside the north gate, which is nicknamed the ear eye fried cake by many diners, and it is selling well. The fried cake is finely selected, finely worked, delicious, tasteful, and inexpensive. It is outstanding among the many fried cakes, and the trade is booming, and because the fried cake shop is close to the dye shop, pawnshop, silver trumpet, cloth shop, shoe and hat shop on Yiyi Street and Needle Market Street. Wealthy families and ordinary people celebrate birthdays and celebrate birthdays. With the homonym of the word "cake" and the homonym of the word "high", he took the auspiciousness of making a fortune in step by step, and made an appointment to buy fried cakes in advance, which made the business flourish and revealed his reputation. Because the fried cake shop is close to a long and narrow alley that is only more than 1 meter wide, the ear eye alley, people are humorously called ear eye. But the ear-and-eye fried cake shop is getting louder and louder. Deep-fried cakes are also known as "ear-eye fried cakes". ”

Zhong Tianzheng prepared, 200 grams of glutinous rice flour, 2 teaspoons of yeast, appropriate amount of water, ear and eye bean paste filling, edible oil, and sesame oil. Weigh 200 grams of high-quality glutinous rice flour, add 2 teaspoons of yeast; add a small amount of water many times, and mix the glutinous rice dough into a soft dough shape; cover with plastic wrap and ferment at room temperature for about half an hour; knead the fermented glutinous rice dough into a consistent amount of agent in turn; rub it round with both hands, press it into a round cake shape; place the bean paste filling in the center of the round cake, lift the surrounding dough cakes; wrap it into a rice ball shape, gently press it into a fried cake shape with your palm; pour enough cooking oil into the hot wok, and wait for the cooking oil to become hot for 5 hours; put the fried cake into the oil, fry it slowly over low heat until there is a layer of hard shell on both sides, then remove and drain the oil; get up again and pour in sesame oilWhen it is heated to 8, put the fried cake into the pot and quickly turn it a few times until both sides are slightly golden brown and then take it out.

Zhong Tianzheng prepared, 300 grams of glutinous rice flour, an appropriate amount of bean paste, an appropriate amount of water, 3 grams of yeast powder, an appropriate amount of edible oil, and an appropriate amount of sesame oil. Dissolve the yeast powder in warm water, slowly pour in the glutinous rice flour, and stir evenly with chopsticks. Make a moist and smooth dough by hand, cover and let it sit for more than half an hour. Take an appropriate amount of glutinous rice dough, roll it round and flatten, and wrap it with bean paste filling. Carefully close the mouth and tidy it up slightly. Put the oil in the pan and fry it in corn oil over medium-low heat until it is set, then start another pot, pour in sesame oil and fry it again. Remove from pan and serve. When frying, you can use a toothpick to tie small holes in the fried cake to avoid bursting when frying. Ear and eye fried cake has a long history, rich in protein, carbohydrates, crude fiber, calcium, phosphorus, iron, potassium, magnesium, VB1, VB2 and other nutrients, and has the therapeutic effects of tonifying and invigorating qi, warming the stomach and stopping diarrhea, calming the nerves and nourishing the skin, strengthening the spleen and dampness, clearing heat and diuretic, detoxifying and reducing swelling. The ear eye fried cake is finely selected and finely made. The finished product is a golden yellow ball crown fried in boiling oil, the color is golden and bursting "thorn", the taste is charred on the outside and tender on the inside, the puff pastry is crisp but not hard, the filling is tender but not dry, sweet and refreshing, and the fragrance is fragrant.

Fish head cake is a local traditional dish in Beijing, which belongs to the Beijing Gang cuisine. It is a special Beijing dish based on northern sauce and stew. The big fish head is salty, fresh and slightly spicy, the meat is tender and fragrant, and the pancakes are crispy and freshly cooked, and they are even more delicious when dipped in soup. Eat two dishes in one dish. The main ingredients are bighead carp head and handmade pancakes. The ingredients include chives, dried chilies, green onions, ginger, garlic, light soy sauce, dark soy sauce, tomato paste, salt, old soup, and oil.

Zhong Tianzheng washed the head of the bighead carp and changed the knife (that is, the head of the fish was divided into two connected pieces from the jaw). Cut the baked cake into diamond shapes of about the same size and place them on another plate. Cut the chives into 2 cm pieces and place in a bowl and set aside. Finely chop the green onion and ginger, and cut the garlic into garlic slices for later use. Pour peanut oil into the wok, boil the oil until it is 60% hot, put the fish head into the pot, fry until the fish head is golden brown and cooked thoroughly, remove the clean oil with a grate, and put it on a plate for later use. Re-add oil to the wok and add the chopped green onions, ginger, garlic, chili peppers, etc. to the pan and stir-fry until fragrant. Then add light soy sauce, tomato sauce, etc. and stir-fry twice, pour an appropriate amount of old soup into the pot, put the fried fish head in, then add salt and other seasonings, boil the pot over high heat, change to low heat and simmer for about 20 minutes, remove from the pot, and put on a plate. Place the sliced salt cake on one side of the plate and sprinkle with the chopped chives. Fresh bighead carp, hand-cut cakes, green onions, ginger and garlic, coriander, Sichuan peppercorns, spices, dried chilies, cooking oil, salt, sugar, soy sauce, vinegar, rice wine

Zhong Tianzheng prepared, the new fish was cleaned, drizzled and set aside. Put an appropriate amount of oil in the pot, then add the peppercorns, spices, dried chili peppers and garlic slices and stir-fry until fragrant. Put the prepared fish in a pan and stir-fry over high heat. While stir-frying, add an appropriate amount of rice wine, soy sauce, and a little vinegar to the pan, and continue to stir-fry evenly. When the fish is ripe, pour hot water into the pot to cover the surface of the fish, sprinkle in the green onions, ginger slices, minced garlic, add an appropriate amount of salt and sugar according to personal taste, and simmer over medium heat for about 20 minutes. While stewing the fish, cut the prepared cake into rectangular or square pieces, the size of which is suitable for easy eating. Pour the fish out of the pan over the cake with the broth, sprinkle with coriander and serve.

Fish head is not only tender and delicious, commonly known as brain gold, but also a very important unsaturated fatty acid for the human body. Especially the fisheye bonanza. The fish head is salty, fresh and slightly spicy, tender and fragrant, and the handmade pancakes are crispy, soft and delicious after dipping in soup. This dish is rich in sauce, with dough cakes, soaked in soup, one dish and two eats. The introduction of "fish head" from the suburbs of Beijing and "Yuan fish cover cake" from Baoding as the main dish. I accidentally found that it was more in line with the taste of diners to eat the pancakes in the soup of the big fish head, so I combined the fish head and the yuan fish cover cake into one, and created the first Beijing dish - fish head cake. 200 grams of flour, about 60 grams of water, one tomato, one duck egg, appropriate amount of tomato paste, appropriate amount of minced green onion and ginger, light soy sauce, salt, sugar. Pour the flour into a larger bowl and slowly add the water. Stir while adding water to create small bumps. If you come across a big one, you can pull it open with your hands. Bring water to a boil, add tomatoes, and turn off the heat when you turn the pot on. Peel off the skin of the tomatoes and blanch them with water. Cut the tomatoes into cubes and set aside. Pour an appropriate amount of corn oil into the wok, add chopped green onion and ginger slices and stir-fry the bottom of the pan until fragrant. Add the tomato cubes and stir-fry. Drizzle in the tomato sauce and stir-fry evenly. Add hot water and bring to a boil over high heat. After the water boils, put in the small pimples that have been scattered, and stir them with a spoon from time to time to avoid touching the pot. Cook for a while and slowly pour in the beaten eggs. Turn off the heat after a little boiling, and pour sesame oil on it before cooking.

Zhong Tianzheng prepared the old Beijing hand-rolled fried noodles, which are traditional handmade noodles in Beijing, and the main ingredients for making them are noodles, cucumbers, pork belly, and coriander. The main ingredients are noodles, cucumber, pork belly, coriander, eggs, salt, yellow sauce, sweet noodle sauce, soy sauce, sugar, ingredients, sesame oil, chopped green onion, chopped ginger, and cooking wine. Put an egg in the dough with a pinch of salt. Add a small amount of water and dough, dough and hard dots, and let it sit for 30 minutes. After the meal is done, after kneading it for five minutes, use a rolling pin to roll out a large dough and put more dry noodles, fold it back and forth like a folding fan, cut the thickness with a knife to your liking, shake off the pork belly and cut it into small pieces, chop the ginger, chop the green onion and yellow sauce, and the ratio of sweet noodle sauce is 3:1, and use cooking wine to live evenly. The meat is not put in the pot, fry over medium-low heat, add a little water, fry on low heat, put crushed ginger, put a little salad oil, know that the lean meat is fried golden, the fat meat is fried transparent, put the chopped green onion, put the sauce and boil over low heat, add a small amount of water for the second time, put the second chopped green onion, light soy sauce, sugar and then boil. Put a small amount of water for the third time, boil the chopped green onion for the third time, put sesame oil and boil for a while. Boiled noodles, put cold water sauce on the noodles, put cucumber shreds, and coriander shreds, OK old Beijing sesame sauce cold noodles is a noodle dish, the main raw materials are noodles, garlic, sesame paste, soy sauce, etc. Wash and shred the cucumbers, cold noodles with sesame sauce, and soy sauce of Sichuan peppercorns (fry fragrant peppercorns in hot oil until you add soy sauce). The ingredients of the noodles are sesame paste (prepared with water and a little salt), Sichuan pepper soy sauce, cucumber shreds, cucumber strips, garlic, rice vinegar, and hand-rolled noodles that are quickly cooled and thoroughly after cooking. After cooling, drain the noodles and pour over the fabric before serving

Zhong Tianzheng is ready, and the donkey rolls the finished product with yellow, white, and red colors, which are very good-looking. Because the soybean noodles sprinkled in the final production process are like the bursts of loess raised when the wild donkeys in the suburbs of old Beijing are rolling happily, it is named "donkey rolling". The raw materials of "donkey rolling" include rhubarb rice noodles, soybean noodles, clear sand, sugar, sesame oil, osmanthus, green and red silk and melon kernels. Its production is divided into three processes: billet making, stuffing, and molding. The outer layer of the "donkey rolling" is sticky with bean noodles, golden yellow, the bean filling is sweet, the entrance is soft, it has a unique flavor, the bean filling melts in the mouth, the sweetness enters the heart, the soybean noodles can not be chewed after entering the mouth, and it is a traditional flavor snack suitable for all ages. The raw material for donkey rolling is steamed with yellow rice noodles and water, and slightly more water and softer when mixing noodles. In addition, the soybeans are fried and rolled into flour. When making, the steamed yellow rice noodles are dipped in soybean flour and rolled into slices, then smeared with red bean paste filling (brown sugar can also be used) and rolled up, cut into small pieces of about 100 grams, and sprinkled with sugar.

When Zhong Tianzheng rolls the donkey, it is required that the stuffing roll is even, the layers are clear, the appearance is yellow, and it is characterized by fragrant, sweet, sticky, and a strong soybean flour fragrance. Bean flour cake uses soybean flour as its main raw material, so it is called bean flour cake. But why is it also called "donkey rolling"? It seems to be a kind of image metaphor, after making it, it is put in the soybean noodles and rolled it, like a real donkey rolling in the suburbs, raising dust, hence the name. This point has been questioned even by previous generations. In "Yandu Small Food Miscellaneous Song", it is said: "The brown sugar and water filling is skillfully arranged, and the yellow noodles are buried in a ball of beans." What is the group calling 'donkey rolling', the name is almost witty. He also said: "Soybeans are sticky rice, steamed, wrapped in brown sugar and water filling, rolled in fried bean noodles, and sold on a plate, and the name 'donkey rolling' is really incredible." ”

Zhong Tianzheng prepared raw materials such as Jiang rice noodles, red bean paste, and soybean noodles. Pour the rice noodles into a small basin (the amount is determined according to the number of people who eat, if there are more people, there will be more, if there is a little gluttonous cat, it will also be more), use warm water and form a dough, take an empty plate, and apply a layer of sesame oil on the bottom of the plate, so that the steamed noodles will not stick to the plate. Put the noodles on a plate, steam in a pot, about 20 minutes, the first 5~10 minutes on high heat, and then change to low heat. Stir-fry the soybean noodles while steaming the noodles, pour the soybean noodles directly into the pot and stir-fry, stir-fry until golden brown, and have a little mushy taste (note: having a mushy taste does not mean that it is fried black!) for about five minutes, and then remove from the pot. Pour out the red bean paste, put half a small bowl of water, stir well, and set aside. After the noodles are steamed (to be spread on a plate and steamed), take it out, sprinkle a layer of soybean noodles on the cutting board, put the Jiangmi noodles on top and roll them into a large sheet, evenly spread the red bean paste on top (leave a section on the edge without wiping), and then roll it into a roll from the beginning, and then sprinkle more soybean noodles on the outermost layer. Cut it into small pieces with a knife (dip the knife with water when cutting the sticky noodles, so that the knife will not stick to the knife), paste another layer of soybean noodles on each small section, and then put it on a plate, so that a plate of delicious donkeys will roll out of the pot.

Zhong Tianzheng prepared 100 grams of glutinous rice flour, 25 grams of corn starch, 30 grams of sugar, 3 tablespoons of salad oil, 150 ml of water, some fine sand, soybean flour and shredded coconut. The production process has glutinous rice flour, starch, powdered sugar, salad oil, water, etc., mixed and stirred into a pulp; prepare a square microwave lunch box, a microwave food bag, put the food bag into the lunch box, pour the pulp into the food bag, and arrange the food bag, no folds, microwave for 5 minutes. Take out the grocery bag, lay it flat on the cutting board, then gently roll it out with a rolling pin, roll it out a little thinner and longer, and then cut it into two pieces through the grocery bag. Cut open the food bag, peel off the film on it, cut off a hole of about two centimeters in the fine sandbag, the size of the mouth is related to the amount of fine sand squeezed out, squeeze it to the middle, and then cut the lower food bag open, so that it becomes two pieces.

He carried a food bag and wrapped the glutinous rice flakes in fine yarn and rolled them together, padded plastic wrap on the cutting board, sprinkled soybean flour, put the glutinous rice rolls on them, removed the food bags, and rolled them all over the flour so that they would not stick to their hands. Cut off quickly and roll on the shredded coconut in the same way. Stir-fried soybean noodles should have a mushy taste, but never fry them black. The steamed rice noodles should be spread out on a plate. When cutting the sticky noodles, dip the knife with water, and the knife will not stick. 100 grams of glutinous rice flour, 750 grams of bean paste, 150 grams of soybean flour. 150 grams of white sugar water and 5 grams of osmanthus. Glutinous rice flour is mixed with water to form a dough, boiled on the steamer, spread a damp cloth on the cage, put the mixed dough on the steaming cloth, cover the pot, and steam on high heat for 40 minutes. Soybean flour stir-fried. White sugar water and osmanthus are mixed into sugar osmanthus juice. Wrap the glutinous rice noodles in soybean flour, roll them into slices, smear them with bean paste, roll them into a cylindrical shape, cut them into small pieces, and pour them with sugar osmanthus juice.

Zhong Tianzheng prepared, the main ingredients are an appropriate amount of glutinous rice flour, and the auxiliary materials are an appropriate amount of soybean noodles, an appropriate amount of red bean paste, and an appropriate amount of warm water. Prepare ingredients such as glutinous rice flour, soybean noodles, red bean paste, and warm water. Pour the glutinous rice flour into a container, add an appropriate amount of warm water, and knead it into a smooth and greasy dough. Spread a layer of sesame oil on the bottom of the plate, place the noodles on the plate and wrap them in plastic wrap. Steam in the pot, about 20 minutes, the first 5~10 minutes on high heat, then change to low heat and pour the soybean noodles into the pot and stir-fry, fry until golden brown, and have a little mushy taste. (Pasty≠ fried to black). When the dough is steamed, take it out, wrap it in a little oiled plastic wrap and roll it into slices. Cut off the corners, spread the red bean paste evenly on top and roll it from one end to the other. Sprinkle the soybean flour evenly on the outermost layer.

Bean noodle rolls originated in the Northeast region, called donkey rolling in Beijing, is one of the ancient varieties in Manchuria (Northeast China, Tieling, etc.) and Beijing snacks (Manchuria is generally called bean noodle rolls), its raw material is steamed with yellow rice noodles with water, and the noodles are slightly more water and softer. Originated in Manchuria, originated in Chengde, and prevailed in Beijing. "Donkey rolling" soon spread to Beijing and became a flavor snack in Beijing. Since ancient times, the Chengde area has been rich in a kind of millet rice, according to the record of "Rehe Zhi Wusan": "Millet, the local people call it yellow rice". This kind of millet rice, sticky, Chengde called yellow rice, can be stuffy rice, or milled into flour to make sticky bean buns, rice cakes like to eat sticky food because of the Manchu hunting life, often go out early and return late, eat sticky food to resist hunger. "Donkey rolling" is a popular snack that evolved from sticky food more than 200 years ago. It can be seen that the name of "donkey rolling" has been conventional. Nowadays, many people only know the common name of Ya, but they don't know its proper name. Now all the snack bars are available all year round, but most of them no longer use yellow rice noodles, but use Jiang rice noodles instead, because of the soybean flour noodles rolled outside, its color is still yellow, it is a snack that the masses love very much.

Zhong Tianzheng is ready, the recipe for donkey rolling does not need to be so fine, as long as the softness and goodness of the dough are good, and the sugar is added more and less depending on the sweetness you like. The water should be added slowly, don't pour it all at once, in case you accidentally pour too much and it is too soft, don't worry, you can add some glutinous rice flour to it until you are satisfied. I bought cooked soybean flour soybean flour, just in the community I bought a pack by the way, the soybean flour in the general vegetable field is raw, raw as long as it is fried in the pot a little, the color changes to the original deepening point, the action should be fast, it is easy to burn. Don't turn on the fire too much, the dough is a little sticky when it is steamed and taken out, it is difficult to roll out, as long as the dough is brushed with vegetable oil on the rolling table, it can be operated, and the knife should be glued with cold water when cutting. The recipe is not clear, as long as it is: the bean paste is made by yourself, and the bean paste made by yourself is more pure. Appropriate amount of glutinous rice flour, appropriate amount of sugar, appropriate amount of water, appropriate amount of soybean flour, according to the number of people can increase or decrease the amount of glutinous rice flour.

Why is it called donkey rolling? It refers to rolling in fried bean noodles after forming, like a donkey loves to roll in the yellow sand? This point is not very clear, and even in the "Yandu Small Food Miscellaneous Song" written by the Qing people, they also find it incredible. There is a poem as evidence: "The brown sugar and water filling are skillfully arranged, the yellow rice is buried in a ball of beans, and the group calls the donkey to roll, and the name is almost witty." It was further pointed out: "Yellow rice noodles are steamed, wrapped in brown sugar and water filling, rolled in bean noodles, formed into a ball, placed on a plate, and sold." The name Donkey Rolling is really incredible. "Don't go to the reason for calling the donkey rolling, anyway, it is a traditional snack in Beijing, which can be included in the customs of Beijing. As for Mr. Zhang Jiangxi's remark: "In recent years, it has been rare" is a thing of the past. Nanlai Shun Restaurant and its branches, which are made of long snacks, are supplied with donkeys rolling all year round, which is a fortunate thing that Beijingers can feast on.

The history of Beijingers eating "donkey rolling" (bean flour cake) has been a custom for a long time. According to the "Yanjing Folk Food Historical Materials Pole" written by Zhang Jiangju (the date of birth is not available), it is recorded: "When the donkey rolls, it is steamed with yellow rice sticky noodles, wrapped in brown sugar water as the filling, and rolled in the fried bean noodles to make it a spherical shape. When the major temple fairs in Yan City are fair, there are many people who sell this. There are also street hawkers, which are rare in recent years. From the account, it can be seen that this product must be sold in the temple fair. Donkey rolling should be glued with yellow rice (there are also Jiang rice noodles instead, add a little more water to make it soft, and then steam it in the basket; After the soybeans are fried, they are rolled into noodles, the steamed sticky rice is dipped in soybean noodles and rolled into slices, smeared with sugar water and bean paste, rolled up, and cut into small pieces. Donkey rolls the flavor of citrus, with a unique bean fragrance.

"I remember a similar legend. Zhong Tianzheng thought to himself.

It is said that once, the Queen Mother was tired of eating the food in the palace and wanted to taste something new. So, the chef thought about it and decided to make a new dish with red bean paste wrapped in Jiang rice noodles. As soon as the new dish was ready, there was a eunuch named Little Donkey who came to the imperial kitchen, who knew that the little donkey accidentally touched the new dish that had just been made into the basin containing soybean noodles, which was very bad for the imperial chef, but at this time it was too late to redo it, no way, the chef had to bite the bullet and present this dish to the Empress Dowager Cixi. As soon as the Empress Dowager Cixi ate this new thing, she thought it tasted good, so she asked the chef, "What is this thing called?" The chef thought about it, and it was all the fault of the eunuch named Little Donkey, so he said to the Queen Mother: "This is called 'donkey rolling'." Since then, there has been the snack of "donkey rolling".

Legend has it that after the Qing put down the rebellion of Da, Xiao and Zhuo, he snatched the wife of a Uyghur leader in Xinjiang to the palace as his concubine, that is, Concubine Xiang. After Concubine Xiang was robbed to Beijing, she didn't think about tea and dinner day and night, Qianlong was in a hurry, and sent a decree to the imperial dining room, saying: If anyone can make what Concubine Xiang likes to eat, he will not only be promoted, but also rewarded with a thousand taels of silver. This time, the imperial chefs showed their skills and used their housekeeping skills, delicacies from the mountains and seas, famous flavors, and made thousands of things, but Concubine Xiang didn't even look at it. Qianlong had no choice but to order the people of the White Hat Camp to make food for Concubine Xiang and send it to the palace. The words are divided into two ends, since Concubine Xiang's husband was robbed into the palace, he also traveled from Xinjiang to Beijing, hid in the white hat camp, and tried every means to inquire about Concubine Xiang's whereabouts. When he heard that the emperor had ordered the people of the White Hat Camp to make something delicious and send it to the palace for Concubine Xiang to eat, he felt that this was a good opportunity to get in touch. So he made a plate of his family's ancestral homemade dim sum Jiangmi dumplings, and when Concubine Xiang saw this Jiangmi dumplings, she would know that her husband was coming. Jiang rice dumplings were sent to the palace, and the eunuch asked for the name of the food, so he told it to roll on a donkey. The palace maid rolled the donkey and brought it to Concubine Xiang, and when Concubine Xiang saw it, her eyes lit up, and she knew that her husband was coming, so she beat her spirits, picked one up, and took a bite gently. Qianlong was very happy when he heard that Concubine Xiang had eaten. It was ordered that Amat of the White Hat Camp be sent to the palace every day as a donkey roll. Since then, Amat has been rolling on donkeys every day and sent to the palace, and donkey rolling has become famous. Later, it spread to the people.

Zhong Tianzheng has prepared, the practice, name, and eating method of "donkey rolling" have a strong locality. The Chinese are very imaginative, such a simple snack, but hooked to the donkey, probably with the appearance of the donkey rolling on the ground with dust, to describe this kind of glutinous. An image is an image, but if you're not in this regional culture, you can't feel it. As the saying goes, when a person is hungry, it is also delicious to dip a stone in oil and salt. Many of China's "cuisines" are actually not difficult, but they are just sugared, salted, chili, soaked in soy sauce, smoked, etc. With patience, the flavor will come out naturally.

Zhong Tianzheng thinks that when there are enough things to eat, he will eat fresh, including sea cucumbers, bird's nests, etc., and the more exciting way to eat is to eat live and scream, such as eating monkey brain raw, stewing placenta, etc. It's a cultural taste that's hard to change. As a result, the whole people spent the most energy on food. Three meals a day are smoky, and when they go to and from work, they are thinking about how to arrange a day for the family to eat and drink, while the housewives are busy buying vegetables and cooking, and they are thinking about which restaurant to rub with their friends, not to mention the big and small bosses, who have long been the makers of new trends in eating and drinking. People's lives are more nourishing.

Toon scrambled eggs is a kind of stir-fried vegetables suitable for spring edible northern cuisine, the raw materials are tender toon buds, eggs, etc., this dish is golden and green, the toon flavor is strong, the taste is spicy and delicious, and has the effect of nourishing. Prepare 150 grams of tender toon buds, 6 eggs, salt, cooking wine, and vegetable oil. Wash the toon head, scald it with boiling water, then take it out and put it in cold water to cool, and take it out and cut it into pieces. Knock the eggs into a bowl, add the toon, salt, cooking wine, and stir into an egg batter. Pour oil into the wok and heat until it is hot, pour the egg batter into the pot, stir-fry until the eggs are tender and cooked, drizzle with a little cooked oil, and put on a plate. Golden and green, with a strong toon flavor. It has the effect of moisturizing yin and dryness, and moisturizing the skin. It is suitable for fatigue and vomiting blood, red eyes, malnutrition, baldness and other diseases. Ordinary people can eat it to enhance the body's ability to resist and prevent diseases.

Zhong Tianzheng believes that the sauce burns large bones, backbones, carrots, potatoes, star anise, light soy sauce, noodle sauce, salt, sugar, green onion and ginger. Clean the large bones and blanch them with boiling water to remove blood foam and dirt. Put a small amount of oil in the pan, enlarge the bones and stir-fry. Add a little light soy sauce and a spoonful of pasta sauce and stir-fry well. Add boiling water to cover the bones, add two slices of ginger and a star anise and simmer. When the meat is simmered until it is seven or eight ripe, add carrots and potato wedges, add chopped green onions, add salt and a little sugar. Wait until the dish is also cooked and then remove from the pot.

There are many impurities in the spine, so you should clean them up first and then blanch them with water. Large bones are not easy to stew and take a little longer. Fried lamb with green onions is one of the classics. It has the effect of replenishing yang, strengthening the waist and kidneys, and replenishing deficiency and nourishing the body. The mutton is smooth and tender, fresh and fragrant, and the aftertaste is endless after eating. The meat is tender and slightly scented with green onions.

The cooking effort is mainly in the combination of heat and seasoning. This dish originally tasted like mutton, and it was not good to add snakes to the dishes in the making. Green onion fried mutton, mainly highlighting a "burst" word, after the meat is cooked, the meat should be quickly cooked with a fierce fire, which is the most authentic way to make green onion fried mutton. Because the stove used in the family is relatively small, the fire power cannot be reached, if the fire power of more than one pound of mutton is made, the fire will be immediately reduced, and the meat is easy to make soup, so the quality of the dish is very difficult to master. In fact, as long as you master three points can achieve a high quality, one is that the mutton should not exceed 300 grams, the amount is not large, the second is to mix the meat with seasonings in advance, the third is to heat the pot, after the meat is put into the pot, fry it several times over high heat, and the meat will be out of the pot immediately, so as to ensure the quality of the dish. In fact, the key to the process of stir-frying is the speed of stir-frying. Stir-fried lamb with green onions, generally choose to slice the hind leg meat of the lamb. The lamb slices should not be too thin, about a penny thick, so that the taste will be more fragrant. Green onions, to choose the green onion white part, first use a knife to cut the green onion white into hob pieces, and then peel off each layer of green onion skin with your hands to make it loose slices, so that it is easy to be heated evenly and cooked quickly, with this method of processing green onions, so that the green onions can be broken immediately after the pot is not easy to collapse, and there will be a crisp feeling when eating.

Zhong Tianzheng's production method is to prepare 300 grams of mutton, 30 grams of onions, 8 green onions, 4 cloves of garlic, an appropriate amount of starch, 45 grams of cooking oil, 2 teaspoons of sesame oil, 1 tablespoon of soy sauce, 1/2 tablespoon of white vinegar, 3 teaspoons of sugar, 1 teaspoon of monosodium glutamate, and mix the mutton with soy sauce, monosodium glutamate, starch, marinate for 10 minutes, pour out the excess juice, and drain. Wash and cut the onion into cubes, wash and slice the garlic, and wash and cut the green onion into sections. Add oil to the pan, heat it, pour in the lamb and stir-fry for 1 minute, then serve. Add oil to the wok, pour in the onion, garlic and green onion, stir-fry for 2 minutes until the fragrance wafts out, stir-fry the fried mutton in the pan together, and add white vinegar, sesame oil and sugar. Stir-fry all the ingredients in the wok for 2 minutes, then put them evenly into the pan, heat them over high heat, thicken them with water starch, and serve them out.

The green onion is fragrant and the meat is tender, and the color is red and bright. The green onions must be fried thoroughly, otherwise the aroma of the green onions will not come out completely. Batch the mutton into 1.2 cm thick slices, cross the flower knife on both sides (the depth is 1/3 of the thickness of the meat), cut it into 1 cm strips, then cut it into cubes, put it in a bowl and add refined salt, egg white, and wet starch and stir well. Cut the green onion into two, change the knife into 1.2 cm segments for later use, take an empty bowl and put in refined salt, soy sauce, Shao wine, monosodium glutamate, and wet starch and stir well to form juice. Put peanut oil in the wok, and when it is heated to 60% (about 150 °C) on a hot fire, put in the diced mutton, disperse it with a hand spoon, and then put in the green onion segment and stir it up quickly. Leave a small amount of oil in the pot, heat it over a strong fire, add diced mutton and green onion and stir-fry, then pour it into the bowl and stir-fry the sauce, pour on sesame oil, turn it a few times, and quickly withdraw from the pot.

Cut the lamb leg into large slices, and cut the green onion into swivel pieces, which will be sliced after stir-frying. Combine the shallots, raw oil (or lard), soy sauce, salt, wine, peppercorn powder, and lamb shank slices in a bowl. When the pot is boiled to high heat with raw oil, sesame oil, and garlic (crushed), pour in the lamb leg slices, Beijing onions and other ingredients in the bowl, and quickly explode a few times with a large fire, add a little sesame oil, and vinegar to start the pot.

According to Zhong Tianzheng, lamb slices (500 grams), eggs (1 piece), green onions (half a root), ginger (3 slices), fried lamb with green onions, salt (1/2 tablespoon), egg white (1 tablespoon), corn starch (1 tablespoon), water (1 tablespoon), soy sauce (1 tablespoon), salt (1/3 tablespoon), cooking wine (1 tablespoon), chicken powder (1/3 tablespoon), corn starch (1/2 tablespoon), water (3 tablespoons) Seasonings: oil (5 tablespoons), cooking wine (1 tablespoon), sesame oil (1/2 tablespoon).

Place the lamb slices in a bowl, add 1/2 tablespoon salt, 1 egg white, 1 tablespoon cornstarch and 1 tablespoon water, mix well and marinate for 10 minutes. Wash the green onions, cut off the heads, and cut them diagonally into thin slices. Mix the sauce. In an empty bowl, add 1/3 tablespoon salt, 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1/3 tablespoon chicken broth mix, 1/2 tablespoon cornstarch and 3 tablespoons water. Sprinkle 5 tablespoons of oil into a pot and heat it, pour in green onions and ginger slices and stir-fry until fragrant, pour in lamb slices and stir-fry over high heat for 1 minute, pour 1 tablespoon cooking wine and 1/2 tablespoon sesame oil and fry until the meat turns white. Pour in the sauce and stir-fry to taste, and then you can remove from the pot!

Zhong Tianzheng believes that 300 grams of lamb shoulder, 3 green onions, 1 teaspoon of cooking wine, fried lamb with green onions, 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 1 teaspoon of pepper, 1 teaspoon of sesame oil, 1/4 teaspoon of monosodium glutamate, 1 teaspoon of balsamic vinegar, and green onion chop hob pieces for later use. Cut the lamb into thin slices of uniform thickness and set aside. Marinate the lamb with seasonings and half the amount of green onions for 1-2 hours. Bring the pot to a very hot temperature, pour in the cooking oil and heat until smoking, then put the marinated lamb in the high heat and stir-fry. Add the other half of the green onion and stir-fry quickly. Finally, cook the vinegar along the rim of the pan.

The main ingredient is 200 grams of mutton (hind legs), and 100 grams of green onions. Seasoning: 5 grams of ginger, 30 grams of peanut oil, 10 grams of garlic, 10 grams of sesame oil, 2 grams of monosodium glutamate, 20 grams of soy sauce, 2 grams of salt, 10 grams of cooking wine.

First, cut the lamb hind leg into thin slices, cut the green onion into diagonal hob pieces, peel and chop the ginger and garlic into fine pieces. Stir-fry the spoon on the hot fire, pour in the peanut oil, burn until it is hot, put in the mutton slices, beat it with a hand spoon, that is, put in the ginger and cooking wine, and stir-fry quickly with a strong fire. After the meat slices change color, add green onions, refined salt, monosodium glutamate, rice vinegar (vinegar should not be eaten with mutton!), soy sauce and stir-fry, when the main ingredients have absorbed part of the sauce, add minced garlic, point in sesame oil, and then stir-fry twice with a hand spoon, turn the spoon upside down and put it on the plate.

Zhong Tianzheng believes that the main ingredients are mutton (hind legs) (150 grams) and green onions (150 grams), and the seasonings are vegetable oil (25 grams), sesame oil (5 grams), soy sauce (15 grams), garlic (15 grams), cooking wine (10 grams), vinegar (5 grams), ginger juice (5 grams). Cut the lamb tendon into 4.5 cm long slices. Remove the green onion leaves, wash the green onion white, and cut the hob section. Peel and wash the garlic and chop it into garlic rice. Heat oil in a pan, stir-fry the meat slices until they change color, then add cooking wine, ginger juice and soy sauce and stir-fry until flavorful. Finally, add green onions, garlic, vinegar (vinegar should not be eaten with mutton!), and pour in sesame oil.

The raw materials are lamb leg meat (net, 200 grams), Beijing onion (200 grams), and the seasonings are garlic (1 clove), Sichuan pepper powder (a little), rice wine (20 grams), soy sauce (50 grams), salt (a little), vinegar (a little), raw oil (a little), sesame oil (50 grams). Cut the lamb leg into large slices, and cut the green onion into swivel pieces, which will be sliced after stir-frying. Combine the shallots, raw oil (or lard), soy sauce, salt, wine, peppercorn powder, and lamb shank slices in a bowl. When the pot is boiled to high heat with raw oil, sesame oil, and garlic (crushed), pour in the lamb leg slices, Beijing onions and other ingredients in the bowl, and quickly explode a few times with a large fire, add a little sesame oil, and vinegar from the pot.

The dishes are characterized by fragrant and tender, without sheep's smell. This dish can be served with a fire. The characteristic is that the mutton is smooth and tender, fresh and fragrant, and the oil is filled with juice, and the aftertaste is endless after eating. 500 grams of lamb. 1 egg (weighing about 50 grams), green onions: 100 grams. 20 grams of refined salt, 10 grams of soy sauce, 15 grams of Shao wine, 15 grams of monosodium glutamate, 10 grams of wet starch, 25 grams of peanut oil, 15 grams of sesame oil.

Zhong Tianzheng batches the mutton into 1.2 cm thick slices, crosses the flower knife on both sides (the depth is 1/3 of the thickness of the meat), cuts it into 1 cm strips, and then cuts it into cubes, puts it in a bowl and adds refined salt, egg white, and wet starch and stirs well. Cut the green onion into two, change the knife into 1.2 cm segments for later use, take an empty bowl and put in refined salt, soy sauce, Shao wine, monosodium glutamate, and wet starch and stir well to form juice. Put peanut oil in the wok, and when it is heated to 60% (about 150 °C) on a hot fire, put in the diced mutton, disperse it with a hand spoon, and then put in the green onion segment and stir it up quickly. Leave a small amount of oil in the pot, heat it over a strong fire, add diced mutton and green onion and stir-fry, then pour it into the bowl and stir-fry the sauce, pour on sesame oil, turn it a few times, and quickly withdraw from the pot

Zhong Tianzheng believes that the main ingredients are mutton and shredded green onions, and the auxiliary ingredients are soy sauce, cooking wine, starch and salt. When the lamb is half frozen, cut into slices, and cut the green onion into shreds, preferably with all the white parts of the green onion. Put the lamb slices together with soy sauce, cooking wine, and starch, grasp well, and marinate for a while. Put the bottom oil in the pot, after heating, stir-fry the marinated mutton slices, after changing color, add shredded green onions, stir-fry again, shredded green onions become soft, fry for a total of 7-8 minutes, depending on the thickness of the mutton to determine the time of frying. The main ingredients are 300 grams of mutton (hind legs) and 2 green onions. The excipients have 1 tablespoon of starch. Seasoning: 1/2 tsp salt, 1 tbsp vinegar, 5 cloves of garlic, 2 tbsp cooking wine, 1.5 tbsp light soy sauce, 1/2 tsp Sichuan pepper powder, 1 tbsp sugar, 2 tbsp vegetable oil.

Soak the mutton in water in advance (soak it for a while, you can change the water a few times in the middle, and you can not soak it if you don't have time), and then squeeze out the water with kitchen paper or a disinfectant towel. Remove the fascia and cut into large slices with a top knife (cut off the shredded meat; you can freeze it slightly and then cut it to make it thinner).

Zhong Tianzheng thinks that add Sichuan pepper powder, light soy sauce and starch. Grasp well and marinate for about 10 minutes. Mince the garlic and cut the green onions diagonally into thin slices about 5 cm long. Stir-fry the wok, add 2 tablespoons of vegetable oil after the pot is hot, when it is 7 hot, add the mutton, quickly fry until the mutton changes color, and immediately put out the oil control for later use. Leave the bottom oil in the pot (you can also add a little more oil, you can save oil with a non-stick pan), add the minced garlic, and simmer until fragrant.

Zhong Tianzheng put in the shredded green onions, and continued to stir-fry over low heat until the green onions are slightly soft and fragrant. Add the mutton, add the cooking wine at the same time, turn to high heat, and stir-fry quickly. Add sugar and stir-fry evenly. Finally, add a few drops of balsamic vinegar. Add a pinch of salt to taste, stir-fry evenly, and serve.

In addition to stir-frying minced garlic and shredded green onions, the rest of the steps should be kept on high heat to ensure that the mutton is tender and smooth; If not, you can also use some five-spice powder or pepper, etc., some people say that lamb and vinegar should not be eaten together, but this dish does not taste good without a little vinegar. If you are taboo, you can also leave it alone.

Green onion: Green onion is a warm and yang health condiment, as a seasoning, the main function of green onion is to remove meat, fishy, fat and other greasy thick flavors and peculiar smells in dishes, and produce a special fragrance, as well as a strong bactericidal effect. The medical community believes that green onions have the effect of lowering cholesterol and preventing respiratory and intestinal infectious diseases, and regular eating of green onions also has a certain effect on strengthening the brain. Allithin extracted from green onions has a good effect on cardiovascular sclerosis, and can also enhance fibrinolysis and reduce blood lipids.

Raw shallots, like onions and shallots, contain allyl sulfide. Allyl sulfide stimulates the secretion of gastric juice and helps to increase appetite. At the same time, when ingested with foods with a high content of vitamin B1, the starch and sugar contained in vitamin B1 will be turned into calories, which will improve the recovery effect of fatigue.

The leaf part of the green onion contains more vitamin A, vitamin C and calcium than the white part of the green onion. Green onions contain a considerable amount of vitamin C, which has the effect of dilating small blood vessels, promoting blood circulation, helping to prevent dizziness caused by increased blood pressure, keeping the brain flexible and preventing Alzheimer's disease.

Zhong Tianzheng believes that people who often eat green onions, even if they have more fat and are fat, their cholesterol is not high, and their physique is strong. Green onion contains trace element selenium, and can reduce the nitrite content in gastric juice, which has a certain effect on the prevention of gastric cancer and various cancers. Green onions contain volatile oil and capsaicin with a pungent odor, which can remove the peculiar smell in greasy and thick dishes such as fishy mush, produce a special aroma, and have a strong bactericidal effect, which can stimulate the secretion of digestive juices and increase appetite. Volatile capsaicin can also slightly stimulate the secretion of related glands when it is excreted through sweat glands, respiratory tract and urinary system, and play a role in sweating, expectorant and diuretic. It is one of the traditional Chinese medicines for the treatment of colds. Green onions also have the effect of lowering blood lipids, blood pressure, and blood sugar, and if eaten with mushrooms, it can play a role in promoting blood circulation.

Zhong Tianzheng believes that mutton (hind legs): mutton meat is delicate, easy to digest, high protein, low fat, contains more phospholipids, less fat content than pork and beef, less cholesterol content, is one of the delicious foods of winter cold prevention and temperature supplement;

Zhong Tianzheng believes that mutton (hind legs): mutton should not be eaten with pumpkin, watermelon, and catfish, and eating it is easy to make people's morale stagnate and full of disease; avoid eating with plum vegetables; do not add vinegar to eat mutton, otherwise the internal heat will attack the heart; it should not be eaten with buckwheat and bean paste. The product is anti-banxia and calamus. Avoid copperware, it is not advisable to drink tea immediately after eating mutton, nor should it be possible to drink tea while eating mutton. Green onions: Green onions should not be eaten with honey, dates, and dog meat. Green onion and honey should not be eaten together, otherwise it is easy to cause dysentery. Mutton nourishes qi and blood, and nourishes the stomach in warmth. In addition to being rich in protein, mutton also contains a large amount of vitamin B1, which can be eaten together with green onions to promote its absorption. This dish nourishes qi and blood, and is suitable for the frail to eat.