Since Zhong Tianzheng came to this world, he has always been quite confident in his cooking skills, after all, he was once a chef god.

Then a series of smoothing allowed him to confirm his ideas.

"It seems that I am a little fluttering, and I have been busy practicing steel boxing and internal strength for a while, neglecting the practice of cooking, and I will still insist on cooking in the future. Zhong Tianzheng secretly made up his mind.

Zhong Tianzheng observed the surroundings, it didn't matter if he looked at it, the more he looked at it, the more he felt that his heart was not bound.

"I have detected that there are a large number of cooking masters around, who are competing with the host, triggering special tasks, and successfully defeating other opponents can obtain high-level rewards, and failure will deduct the durability of the inn. ”

"What is durability? Why haven't I heard you say it before?And what are the premium rewards?"

"Before, because of the host, in the novice protection period, so the durability of the inn is fixed, and now the host has entered the rookie stage, so the durability of the inn will drop a little bit every day, the total value is 100 points, when the meal drops 50 points, half of the inn's functions cannot be used, and when the durability of the inn reaches zero, the host will be wiped out. ”

Zhong Tianzheng took a breath of cold air, but the movements in his hands did not stop, there were a large number of chefs in Fengshi Villa around, and there was no chance to enter the cooking space at all, otherwise, it would be much easier, Zhong Tianzheng compared with these, the chefs of this world, the hand speed is still a little insufficient.

However, cooking is a combination of talent and hard work, some people are born unable to cook, and some people are easy to learn to cook, which is normal.

"Premium rewards are different from general rewards in that you can get the base value of a special ability, please note that the ability obtained is randomly selected. ”

"Abilities?" Zhong Tianzheng's heart was moved.

But now it's time to win the game!

"Two contestants are cooking Cantonese cuisine, one is cooking Lu cuisine, the others should be local specialties, I haven't seen them, and the other is also cooking Sichuan cuisine, which is the player Zhong Tianzheng met before. ”

When Zhong Tianzheng was cooking, he kept cutting the ingredients, constantly stirring the spoon in the pot, adding firewood regularly, and sometimes pulling the bellows, or adjusting the gate to control the size of the fire.

The same is true for other contestants, in the absence of modern kitchenware, this world has a lot of effort to cook, and it is also slightly different, but it is basically the same, stir-fry is stir-fry, cooking skills are not good, no matter what, the dish will not be delicious, this batch of goods is eternal.

Among the crowd of onlookers, the two middle-aged people were the most conspicuous, Long Zaitian, who was sitting in the center, and the local county keeper named Zizaidi. Comfortably the same age as the dragon in the sky, but Comfortably is obviously a little older.

Behind him, with several private soldiers.

This country allows large families and some high-ranking officials to raise private soldiers, but they must be truthfully registered, and at the same time, they cannot make armor, and violators will be connected to the nine clans.

In addition, the state regularly sends some people from these private soldiers to the front line in proportion to the situation, and regularly conducts training in school competitions.

"Brother Zi, what do you think of the strength of this year's players?"

The county guard touched his beard, as a prefect, it is also his duty to regularly select people with excellent cooking skills to the imperial court.

"Hahaha, yes, yes, there are a large number of new culinary talents, which is also a blessing for the country, and these people will be the pillars of talent in the future. ”

The county guard of the Black Leopard Mansion said.

In this country, the clothing of officials of different ranks is also different, and the dignity of officials can be seen at a glance.

Long Zaitian is also very satisfied, he has been immersed in cooking for many years, and it can be seen that the strength of these players is not tacky, especially that Zhong Tianzheng and another player, their performance is very exciting.

"The old man seems that the player who makes Sichuan cuisine is relatively good, and his unhurried knife skills are also good, although he is not as good as the eight chefs of the imperial court, but if he polishes it over time, he will also be a talent that can be created in the future, hehehe. Zi Zitian said.

"Oh, by the way, I don't know if my lord came here suddenly, but what do you want to announce?" said Long Zaitian.

He thought to himself, this old fox, he can't afford to be early, he came to the finals uninvited today, and he doesn't know what the hell he is doing.

"Bo, since I came here this time, it is also for official business, and when the game is over, I will announce it. Zi Zitian said.

He thought to himself, "The old thing asks questions like a fly." ”

The two men sat there with different thoughts.

The families and some officials in this world are mutually contained, and they often have the most core conflicts of interest, and no one looks at anyone well, which Zhong Tian understood after studying some books in this world.

Zhong Tianzheng thought to himself: "It is estimated that the emperor deliberately did this, so as to stabilize the regime, the wisdom of the ancient emperor's art is not something that ordinary people can think of." ”

......

Shangguan Yan also came to the scene of the kitchen competition, and she kept looking at Zhong Tianzheng.

"Come on. She secretly cheered him on.

But she didn't dare to say hello to him, she was afraid that Zhong Tianzheng would be distracted, and after getting along for so long, she understood what this game meant to him.

Shangguan Yan's thoughts went back to that night.

On the roof of the inn, Shangguan Yan asked, "Xiao Tianzheng, what is your ambition?"

She looked at Zhong Tianzheng with big watery eyes.

Zhong Tianzheng's answer made a deep impression on her.

"I want to be the best chef in the world. Zhong Tianliang said in a firm tone.

At that moment, Shangguan Yan was attracted by this man's determined eyes, she seemed sure that she was in love with him, but she was embarrassed to say it.

In her concept, only men chase women, and women chase men, and she doesn't dare to do it, but she feels that now is not the time.

He still prepares a dish of vegetable essence to make spicy chicken. Method 1: He prepares 250 grams of chicken breast, 50 grams of water chestnuts, 15 grams of pickled pepper, 1 egg, and an appropriate amount of starch.

Seasoning: 50 grams of lard, 0.5 tbsp soy sauce, 1 tbsp broth, 0.5 tbsp cooking wine, 2 chives, 1 small piece of ginger, 6 cloves of garlic, appropriate amount of balsamic vinegar, 1 tsp refined salt, 0.5 tsp sugar, 1 tsp monosodium glutamate. Remove the fascia of the chicken breast, wash it and cut it into cubes, add salt, soy sauce, cooking wine and monosodium glutamate, mix well and marinate the water chestnut, peel it, wash it and cut it into cubes; remove the stems of pickled peppers and chop the seeds; wash and mince the green onions, ginger and garlic; mix the egg whites, starch and water into a thin paste.

Put the wok on high heat, heat the lard, and after the diced chicken is battered with thin paste, slide it in the pan until cooked. Add pickled peppers, stir-fry quickly until the diced chicken is all chili red, add water chestnuts, ginger, green onions, garlic and stir-fry until fragrant, cook in the juice mixed with salt, soy sauce, cooking wine, sugar, monosodium glutamate, starch and broth, stir-fry quickly, and drip in a little vinegar and stir-fry well. To make this dish, you can also use Pixian bean paste instead of pickled peppers, and fresh bamboo shoots instead of water chestnuts.

Tips for removing blood and removing the smell of poultry meat: If the slaughtered chickens and ducks are not cleaned, the meat will turn black and have a fishy smell after cooking. If you soak the chicken and duck meat in clean water until white and then cook, you can remove the fishiness.

Method 2 is that he prepares the main ingredient: chicken (125 grams)

Excipients: egg white (40g) Red pepper (20g)

Seasoning: Green onion (10g) Ginger (5g) Garlic (5g) Starch (pea) (10g) Vinegar (5g) Cooking wine (5g) Soy sauce (5g) Salt (5g) Vegetable oil (100g)

Chop the bright red peppers and set aside. Stir well with half a part of starch, half a part of cooking wine, egg white, and salt to make an egg white starch paste and set aside.

Peel and cut ginger and garlic into thin slices, shred the green onion, add water to humidify the remaining starch, and then add soy sauce, cooking wine, and broth to mix to make green onion and ginger soup paste for later use. Pat the chicken breast with the back of a knife to make it fluffy and easy to taste. Then cut the chicken into dices, add the prepared egg white starch paste, mix well, and soak for a few minutes.

Add vegetable oil to the pot, boil until warm, pour the diced chicken into the oil, and use a spoon to disperse at any time to avoid sticking, and drain the remaining oil after the oil.

Pour out the remaining oil in the pot, then pour the diced chicken after the oil into the hot pan and add the red pepper powder to fry slightly, and pour in the adjusted green onion and ginger soup paste, stir-fry a few times, drop in a little vinegar, and mix well.

Raw chicken: Choose chicken breast.

The third method is to cut the chicken breast into cubes, add soy sauce, cooking wine, starch and mix well, marinate for 20 minutes; put the sesame seeds into the pot and fry them and let them cool to be sliced with ginger, cut the green onion into the pot and add oil, when it is hot for eight minutes, put in the diced chicken and quickly pass the oil until the color is white, and take it out immediately;

Start the oil pot, when the oil is hot, put in the dry chili, pepper, ginger slices, green onion section and fry until fragrant, then put in the bean paste, boil the wine along the edge of the pot, put in the diced chicken and peanuts and stir-fry evenly, then add an appropriate amount of sugar and salt, fry the fried sesame seeds well, and put it out.

Method 4 requires the main ingredients: 400 grams of chicken breast, green and red peppers, shiitake mushrooms, dried chili shreds, and pickled peppers

Accessories:

Hot sauce monosodium glutamate, salt, sugar, cooking wine, egg white, starch,

Pepper, peanut oil, green onion and ginger, chicken breast, green and red peppers, and shiitake mushrooms are diced separately.

Put the diced chicken into a basin, add monosodium glutamate, salt, pepper, cooking wine, egg white, starch and starch, heat the oil in the pot, and put the diced chicken into the oil to be smoothed and cooked. Heat the oil in a pot, add shredded dried peppers, pickled peppers, spicy sauce, green onions, and ginger and stir-fry until fragrant, cook in cooking wine, pour in diced peppers, diced mushrooms, and diced chicken

After seasoning, stir-fry well, thicken and drizzle with oil. Features The chicken is smooth and tender, and full of spicy flavor.

Method 5 He talked about 150 grams of tender chicken, 6 grams of dry starch, 6 grams of pickled chili peppers, soy sauce, sugar, refined salt, chopped green onions, ginger wet starch, rice wine, balsamic vinegar, an appropriate amount of monosodium glutamate, 1 egg, diced water chestnuts (or walnuts, lettuce). R

Cut the chicken into cubes, add egg white, dry starch and refined salt and mix evenly, and fry in Wang lard with the ingredients and water chestnuts for 10 seconds, then add pickled chili, green onions, ginger and stir-fry together.

Mix sugar, rice wine, soy sauce, wet starch, vinegar, etc., and pour it into the pan and fry a few times. Key points: When stir-frying, you should master the heat, and the heat should be slightly larger.

Method 6 is a famous Sichuan style dish. It is stir-fried with chicken breast and chili. Pickled red pepper is a Sichuan specialty, which is a unique seasoning of Sichuan cuisine.

Raw material:

250 grams of tender chicken breast, 20 grams of soaked red pepper, 70 grams of water chestnuts, 3 grams of vinegar, 2 grams of sugar, 25 grams of wet starch, 10 grams of cooking wine, soy sauce, ginger slices, garlic slices, 1 gram of monosodium glutamate, 35 grams of broth, 15 grams of green onions, 5 grams of sesame oil, 5 grams of refined salt, 100 grams of lard

Make:

Carve the chicken breast into a cross pattern of 0.3 cm square, cut it into 1.5 cm square dices, put it in a bowl, add 20 grams of wet starch, refined salt, 5 grams of cooking wine, mix well, soy sauce, cooking wine, 5 grams of sugar, vinegar, broth, wet starch, and monosodium glutamate into juice

Peel the water chestnuts and cut them into 1 cm cubes, cut the green onions into 1 cm pieces, and chop the red peppers. Burn the lard until it is six ripe, put in the diced chicken and stir-fry,

Method 7

Taste: Spicy Difficulty: Cutting Dun (Beginner) Time: 10-30 minutes

Classify:

Sichuan cuisine is suitable for all ages

Ingredients:

Chicken breast (chicken thighs will be better), chili, green onions, ginger, garlic, eggs

Accessories:

Salt, sugar, starch, chicken powder, vinegar, stock (or water), cooking wine, soy sauce

Steps:

1. Wash the chicken breast, remove the fascia, cut into small cubes, wash the green onion, ginger and garlic and cut into minced pieces.

2. Put the diced chicken into a container, add salt, soy sauce, cooking wine, chicken powder and mix well and marinate; wash the chili pepper and cut it into small pieces; mix the egg white, starch and water into a thin paste; mix the soy sauce, salt, cooking wine, chicken powder, starch, sugar and stock into a sauce.

3. Put the wok on the fire, pour in an appropriate amount of oil to heat, after the chicken is battered with thin paste, then slide into the oil pan, and then add the chili, green onion, ginger and garlic to fry until fragrant, cook in the soy sauce, salt, cooking wine, chicken powder, starch, sugar, and the sauce made of the broth, stir-fry quickly, and finally drop in a small amount of vinegar and fry evenly.

Method 8

Preparation & Ingredients:

(1) Leftover chicken in the soup (chicken feet can be left out), red pepper, small pumpkin, dried chili, 1 gram of Sichuan pepper, Huadiao wine, and a spoonful of vinegar. 5 ml of wet starch, soy sauce, sesame oil,

(2) Remove all the thick and thin bones of the chicken, cut it into 2 cm diced chicken, add 1 gram of salt, soy sauce, Huadiao wine, wet starch, grasp well, marinate to taste.

(3) Cut the ingredients well. Slice the ginger, cut the pepper into triangular pieces, slice the pumpkin, and cut the green onion into sections.

(4) Mix light soy sauce (2 spoons), vinegar (1 spoon), chicken essence, sesame oil, 50ml of stock and wet starch into juice for later use

(5) Put the pot on the hot fire, boil the oil until it is 7 mature, add the diced chicken, and fry until the skin of the diced chicken is golden brown.

(6) In another oil pot, add dried red peppers, Sichuan peppercorns, and green onions to stir-fry until fragrant, then add chili peppers and pumpkin slices and stir-fry.

(7) Add the fried diced chicken, then pour in the mixed seasoning sauce and simmer for a while.

(8) Before cooking, pour sesame oil, reduce the juice over high heat, stir-fry and then serve on a plate. Sour and spicy, spicy, spicy, the chicken is charred on the outside and tender on the inside, and the color is golden, which makes people have a great appetite

Method nine, he used 2 chicken thighs

, 25 dried chili peppers

, 30 peppercorns

, 2 cloves of garlic

, 2 slices of ginger

, 1 teaspoon of salt

, 10 grams of sesame seeds, 1 teaspoon of starch

, 1 teaspoon of cooking wine

, 1 teaspoon light soy sauce, 4 tablespoons vegetable oil

Preparation of diced spicy chicken

1. Large collection of materials

2. Wash the chicken thighs and chop them into small pieces, the smaller the better, and pay attention to safety when chopping the chicken thighs

3. The chicken is almost cut to such a size

4. Put the chopped chicken thighs into a bowl, add starch, cooking wine, light soy sauce and salt, stir well, marinate for half an hour, and put more salt

5. Cut the dried chili pepper into sections, and slice the garlic and ginger

6. Heat the pot and add vegetable oil, the disadvantage of this dish is that it costs oil, so put more oil

7. When the oil is heated to 7 or 8, that is, there are small bubbles on the surface of the oil, but it has not yet boiled, put the marinated chicken in the pot and keep stir-frying to prevent it from sticking to the pan

8. When the chicken changes color two or three minutes, it can be fished out, and the oil can be controlled for later use

9. Fill out the excess oil, leave some bottom oil in the pan, turn to medium heat, after the oil is hot, stir-fry the ginger and garlic

10. Add dried chili peppers and Sichuan peppercorns, and stir-fry constantly to prevent sticking

Put the diced chicken that has just been fried into the pot, continue to stir-fry and stir-fry until the diced chicken is cooked thoroughly, add it to the plate before coming out of the pot, it is spicy and pressing, "rice killer", and the weight loss is soaked in the soup

Here is an explanation of why more salt should be added to raw chicken, because after the first time it is fried in the pan, the surface of the chicken is already crispy, and if you put salt, the taste of salt can no longer penetrate the soft heart of the chicken, so in order to absorb the flavor, you must put more salt at the beginning;

2. Personally, I think this dish is more delicious when fried dry, but this one has a slightly stricter requirements for the heat of the final stir-fry, so you do what you can, and it is definitely better to do it once than once. When stir-frying dried chili peppers and Sichuan peppercorns, the heat should be low, and the stir-fry should be excellent. Cook an appropriate amount of fresh soup, not only to make the fried chicken soft, but also not too much water.

The chicken is fried quickly with pheasant chicken, the chicken is tender and can be fried quickly, the old chicken needs to be pressed in a pressure cooker and then taken out to fry, and some red chili peppers can be added before the pan to match the color.