"The widow means that the envoy can enter our Qi country, and I promise to give up the throne to you. Yan Ya said a little shyly.

"I'm obedient, am I inseparable from my son-in-law in this life?" Zhong Tianzheng roared in despair in his heart.

"Eh, do you look at me like my man?" asked Yan Ya with a wink of wide eyes.

"Nonsense. Zhong Tianzheng almost blurted out.

"Okay, let me see it clearly. Yan Ya was ruthless.

She took off her coat, revealing the features of a woman. "Wow. Zhong Tianzheng couldn't hold back his exclamation.

It turned out that Yan Ya turned out to be the female emperor!

"What's the matter?Messenger Zhong?are you satisfied now?" Yan Ya asked Zhong Tianzheng in a coquettish voice.

"I'm not going to hide it, Your Majesty, I still want to cook. Zhong Tianzheng came up with a delaying plan.

"Okay, the widow will depend on you!" Yan Ya said, and the two of them began to cook.

Zhong Tianzheng thought to himself: "Sea cucumber is the core ingredient of roasted sea cucumber with green onions, so sea cucumber should try to choose northern sea cucumber with thick flesh and many spines, such as Liao cucumber, black jade cucumber, and Shandong sea cucumber." Roasted sea cucumber with green onion as the main ingredient, sea cucumber is fresh, soft and smooth, the green onion section is fragrant, the green onion is mellow, nutritious, and there is no residual juice after eating. Sea cucumber is as famous as ginseng, bird's nest and shark fin, and is one of the eight treasures in the world. Sea cucumber is not only a precious food, but also a valuable medicinal material. According to the "Compendium of Materia Medica", it is recorded that sea cucumber, sweet and salty, tonifies the kidney, benefits the essence, takes urine, aphrodisiac and cures impotence, its sexual temperature is supplemented, and the enemy ginseng is enough, so it is called sea cucumber. Modern studies have shown that sea cucumber has the effects of improving memory, delaying gonadal aging, preventing arteriosclerosis, diabetes and anti-tumor. Sea cucumber can be divided into a variety of such as sea cucumber, black cucumber, light cucumber and plum ginseng, etc., and the sea cucumber produced in the coastal area of Shandong is the top grade of sea cucumber. The reason why sea cucumbers are precious, there is another reason, that is, sea cucumbers are born on the sand and muddy bottom of shallow sea reefs, like to grow in places where seagrass is luxuriant, and they need to be fished one by one by manual diving when fishing, which is laborious and very little, so things are rare and expensive. ”

When Zhong Tianzheng cooks the sea cucumber with green onions: "First thaw the sea cucumber and wash it, then cut it into strips and blanch it, put a small amount of oil in the pot, add the green onion segment after heating, and put the green onion segment for later use after stir-frying." Add sea cucumber to the original pot, then add an appropriate amount of salt, cooking wine, oyster sauce, light soy sauce, rock sugar, soup, then cover the pot and simmer until the juice is collected, add the green onion that was fried before, stir-fry and bury the dilute thickener. The sea cucumber is dark and the juice is wide in color, and the taste is thin and light, which makes people forget to eat. Yuan Mei's "Suiyuan Food List" contains: "Sea cucumbers have nothing to do, the sand is fishy, and it is the most difficult to please, but the nature is strong, and it is impossible to simmer in clear soup." In view of this, Wang Shizhen, an older generation of celebrity chefs at Beijing Fengzeyuan Restaurant, took the lead in carrying out reforms. In view of the characteristics of sea cucumber's strong nature, he adopted the method of "attacking thick with thick", using thick juice and strong flavor into it, and strong color on the outside, so as to achieve the effect of color, flavor and shape. ”

Yan Ya thought to herself: "Sea cucumbers have nothing to do, the sand is fishy, and it is the most difficult to please, but the nature is strong, and it is impossible to simmer in clear soup." "1000 grams of sea cucumber from water. 2 grams of refined salt, 105 grams of green onions, 3.5 grams of monosodium glutamate, 15 grams of green garlic, 10 grams of wet starch, 5 grams of minced ginger, 700 grams of chicken broth, 27.5 grams of ginger juice, 50 grams of paste scallion oil, 27.5 grams of sugar, 150 grams of cooked lard (about 75 grams), 12.5 grams of soy sauce, 15 grams of Shao wine. ”

Zhong Tianzheng said: "Wash the small sea cucumber with tender water, put it whole into a pot of cold water, boil it over a strong fire, boil it for about 5 minutes, drain the water, and then use 300 grams of chicken soup to cook it soft and make it taste before draining the chicken soup." Cut the green onions into 5 cm pieces (100 g) and minced (5 g) respectively. Cut the garlic into 3.3 cm long pieces. Put the wok on the hot fire, pour in the cooked lard, put in the green onion section when it is hot, fry it to golden brown when the wok end is off the fire, put the green onion section in the bowl, add 100 grams of chicken broth, 5 grams of Shao wine, 2.5 grams of ginger juice, 2.5 grams of soy sauce, 2.5 grams of sugar and 1 gram of monosodium glutamate, steam the upper drawer with a strong fire for 1 to 2 minutes, take it out, decant the soup, and leave the green onion for later use. Add lard to fried green onions, sea cucumbers, refined salt, clear soup, sugar, cooking wine, soy sauce, sugar, bring to a boil and simmer over low heat for two to three minutes. ”

Zhong Tianzheng thought to himself: "Paste scallion oil is to put 500 grams of cooked lard into a wok, when it is hot, put in 100 grams of green onions, 75 grams of ginger slices, and 50 grams of garlic slices, fry them until they are golden brown, and then put in 100 grams of coriander. Put the sauce into the pot, do not stir it immediately, wait for three or four seconds, and then stir it well, the starch is gelatinized, and the juice is bright and thick. ”

Yan Ya: "She will make 500 grams of sea cucumber and 100 grams of green onions. 25 grams of oil, 25 grams of spice oil, 10 grams of sugar, appropriate amount of sugar, 40 grams of wet starch, a little ginger water, 25 grams of cooking wine, 5 grams of monosodium glutamate, 25 grams of soy sauce, and an appropriate amount of clear soup. The sea cucumber is burned with a vigorous but not strong fire until the skin is scorched and brittle, scraped off the burnt black layer with a knife, until the dark brown is seen, and then soaked in cold water for 2 days, after the ginseng body is soft, then boiled, boiled for about 5 minutes for the first time, open the stomach and take out the intestines and impurities, wash and rinse with water, separate the soft and hard, soak the soft in clean water, continue to boil the hard one, repeat many times, all boil until it is soft, rinse and soak for 4-5 hours before use. Cut the sea cucumber into strips with a slope knife and cut the green onion into 3 cm pieces. Put the sea cucumber in the stir-fry spoon with boiling water, then add the clear soup, cooking wine, ginger water, simmer on the fire and take it out and set aside; put the stir-fry spoon on the fire, pour in the big oil to heat, put in the green onion section and fry it until it is yellow, take it out and add the clear soup, cooking wine, sugar, sugar color, soy sauce, monosodium glutamate and ginger water, skim off the foam after boiling, and then put the simmered sea cucumber and fried green onion segment in, after the soup boils again, then pour in the wet starch to thicken, add scallion oil out of the spoon, and finally pour it into the plate, the green onion roasted sea cucumber is ready. ”

Yan Ya: "She put 100 grams of sea cucumber and 200 grams of green onions. 15 grams of sugar, 125 grams of cooked lard, 20 grams of cooking wine, 4 grams of refined salt, 250 grams of clear soup, 250 grams of wet starch, 3 grams of monosodium glutamate, 25 grams of ginger and soy sauce. Cut the sea cucumber into wide slices and cook thoroughly to control the moisture. When the lard is six ripe, put in the green onion segments, remove it when it is fried until golden brown, and set aside the scallion oil. Add green onions, ginger, refined salt, cooking wine, soy sauce, sugar, sea cucumber to the clear soup, simmer for 2 minutes after boiling, remove and control dry; add the fried green onions, sea cucumbers and ingredients, move to a slight heat and simmer for 2-3 minutes after boiling, then add monosodium glutamate and thicken with starch on a high fire, and boil through medium heat to collect the juice.

Zhong Tianzheng: "Put 1 package of frozen sea cucumber and an appropriate amount of green onions." Seasoning: salt, chicken essence, cooking wine, light soy sauce, oyster sauce, rock sugar, soup, cornstarch to taste. Wash the sea cucumber after thawing, then cut into strips and blanch it. Put a small amount of oil in the pot, heat it and add the green onions, stir-fry until fragrant, and set aside. Add sea cucumber to the original pot, then add an appropriate amount of salt, chicken essence, cooking wine, oyster sauce, light soy sauce, rock sugar, soup, and then cover the pot and simmer until the juice is collected. Add the green onion that was stir-fried before, stir-fry and bury the thinning thickener. ”

Zhong Tianzheng: "Appropriate amount of sea cucumber, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of dark soy sauce, appropriate amount of starch, appropriate amount of broth, appropriate amount of sugar, appropriate amount of rice wine, appropriate amount of vegetable oil." Take out the dried sea cucumber, rinse it with cold water, put the sea cucumber into a clean pot without oil - it must be oil-free, otherwise it is easy to cause the sea cucumber to retract, cook slowly over low heat, turn off the heat after the water is boiled, soak the sea cucumber in hot water, and after the water temperature is about the same as the body temperature, remove the sea cucumber. Soak the sea cucumber in clean cold water for 12 hours~ Note that the soaked basin should also be oil-free and clean, if it is a hot summer, you should cover the soaked sea cucumber basin with plastic wrap and put it in the refrigerator to prevent bacterial growth. When soaking in cold water, it is better to use purified water. After 12 hours, put the sea cucumber into a clean pot, simmer it over cold heat, turn off the heat after the water boils, and soak until the water temperature drops to the temperature of body temperature. Remove the sea cucumber, cut the belly of the sea cucumber with scissors, and remove the debris in the abdominal cavity. Then rinse the sea cucumber from the bottom of the chamber. Then put the sea cucumber into the pot again, turn off the heat after boiling over slow heat, soak until the water temperature drops to the temperature of body temperature, or feel that the sea cucumber has achieved the effect of the haircut. ”

Zhong Tianzheng: "Slice the green onion diagonally, slice the ginger, prepare the chicken soup and water starch. Pour some oil into the pot, slightly more oil, and slowly fry the green onion and ginger over low heat until fragrant, and fry the green onion until slightly golden. Add the sugar, heat it over low heat, mix the oil and sugar, and slowly fry the sugar color. Add a little dark soy sauce to color with ~~ soy sauce, don't do too much, otherwise the sea cucumber is easy to be bitter and shrink. Pour in the rice wine. Add the stock. Add the sea cucumber, cover the pot and simmer over low heat for about 25 minutes. Add a pinch of salt according to taste, add water starch to thicken, and then remove from the pan. ”

Zhong Tianzheng: "Sea cucumber is known as a good food therapy, and regular eating is very beneficial to curing diseases and strengthening the body. Sea cucumber contains chondroitin sulfate, which helps the growth and development of the human body, can delay muscle aging, and enhance the body's immunity. The content of the trace element vanadium in sea cucumber ranks first among all kinds of food, which can participate in the transport of iron in the blood and enhance hematopoietic function. Recently, researchers in the United States have extracted a special substance from sea cucumber---- sea cucumber toxin, which can effectively inhibit the growth and metastasis of a variety of molds and some human cancer cells.

Zhong Tianzhengjiang: "Eating sea cucumber has a good effect on aplastic anemia, diabetes, gastric ulcer, etc. Sea cucumber is warm, sweet and salty, and has the functions of nourishing yin and nourishing the kidney, aphrodisiac and benefiting essence, nourishing the heart and moistening dryness, nourishing blood, and curing ulcers. The best sea cucumber in China is the wild sea cucumber from Zhangzi Island, Dalian, which is 39 degrees north latitude, which is far away from the land, the sea water is pure and pollution-free, and the sea cucumber has a long growth period, so the wild sea cucumber produced has strong flesh, wall thickness and the highest nutritional value, and it is the best quality of the sea cucumber, but the output is quite limited, and only a few big brands like FLM sea cucumber can be bought in China.

Zhong Tianzhengjiang: "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. ”

Sea cucumber has low cholesterol and relatively little fat content, which is a good food therapy for patients with hypertension, coronary heart disease, hepatitis and the elderly. Sea cucumber contains chondroitin sulfate, which helps the growth and development of the human body, can delay muscle aging, and enhance the body's immunity. The content of the trace element vanadium in sea cucumber ranks first among all kinds of food, which can participate in the transport of iron in the blood and enhance hematopoietic function. Recently, researchers in the United States have extracted a special substance from sea cucumber - sea cucumber toxin, which can effectively inhibit the growth and metastasis of a variety of molds and some human cancer cells. Consumption of sea cucumber has a good effect on aplastic anemia, diabetes, gastric ulcer, etc. Sea cucumber is warm, sweet and salty, and has the functions of nourishing yin and kidney, aphrodisiac and benefiting essence, nourishing the heart and moistening dryness, nourishing blood, and curing ulcers. When buying dried sea cucumbers, don't blindly pursue cheap prices, but make a comprehensive comparison in combination with the water growth rate of dried sea cucumbers. A pound of good dried sea cucumber can produce 15 pounds of water sea cucumber, and the growth rate is the most basic feature to measure the quality of sea cucumber. For example, the well-known domestic brand of Fulinmen sea cucumber can often rise by more than 8 times. From the outside, sea cucumbers live in water, the five elements of water are the kidneys, its color is black, it enters the kidneys, the taste is salty, it enters the kidneys, and the sea cucumbers both hibernate and hibernates. Hibernation is to keep the one-yuan true yang under the water so that spring can flourish, and summer hibernation is to nourish the one-yuan true yin and prepare enough nutrients for autumn and winter. Therefore, sea cucumber nourishes the kidneys and has a rare function of yin and yang. Many ancient books also record this: sea cucumber "fills essence" and "nourishes blood" (nourishes yin);" Nourishing Qi", "Healing Impotence" (Helping Yang). The main target organ of sea cucumber health is the kidney. ”

Yan Ya: "Her 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. ”

Yan Ya: "Her sea cucumber is rich in nutrients such as protein and calcium, while grapes, persimmons, hawthorns, pomegranates, green fruits, tomatoes and other fruits contain more tannic acid, and eating them at the same time will not only lead to protein coagulation, difficult to digest and absorb, but also cause abdominal pain, nausea, vomiting and other symptoms. Sea cucumbers should not be taken with licorice. If you can't tell which fruits are acidic fruits, then you can generally not eat the fruit for about 2 hours after eating the sea cucumber. ”

Yan Ya: "She should not add vinegar to her sea cucumbers. Vinegar is sour and warm, sea cucumber is sweet, salty and warm, and there is no anti-gram medicinal properties. In terms of its composition and structure, Eminda sea cucumber belongs to collagen, and has collagen fibers to form a complex spatial structure, when the external environment changes (such as acid or alkali), it will affect the amphoteric molecules of the protein, thereby destroying its spatial structure, and the properties of the protein will change. If vinegar is added when cooking sea cucumber, the spatial structure of the protein will change, and the protein molecules will be agglutinated and contracted to varying degrees. At this time, the sea cucumber tastes poor in texture and taste. Therefore, it is said that "vinegar should not be added to cooking sea cucumbers". People who are not suitable for eating sea cucumbers are not suitable for those who are slippery, have dampness in the spleen and stomach, cough and phlegm, and thick tongue coating. For patients with colds and diarrhea, it is best not to eat sea cucumber for the time being. Sea cucumber is rich in protein, so don't eat too much each time to avoid being indigestible. People with weak spleen and stomach can choose to eat sea cucumber food.

Yan Ya: "She has 750 grams of tofu, 25 grams of Shuifa mushrooms, winter bamboo shoots, water chestnuts, and ham, and 50 grams of Shuifa dried scallops, Shuifa sea cucumbers, pork fat and lean meat, and fresh shrimps." Method: Scallops, sea cucumbers, mushrooms, winter bamboo shoots, fatty and lean meat, water chestnuts, ham, blanch and dry with shrimp; Add cooking wine, salt, elbow slices; Peel the tofu slices, cover them with a piece of slices, dig a hole in the middle and fill the filling, cover the lid, put elbow slices around them in a casserole, add stock and seasonings, and simmer for 1 hour and put them into the bowl; Bring the original soup to a boil and thicken and pour it over the tofu.

Zhong Tianzheng said: "Tofu is made with high-grade ingredients, wrapped in fresh bean skin, steamed, and then poured with marinade. Pickles are tender and tender, with excellent taste, rich in nutrients and not greasy in the mouth. On the basis of inheriting the traditional production method, Hongqi Restaurant has made improvements to Yipin Tofu. Use "Shanhaiguan tofu, salted tofu with a crushing machine, put egg white and a small amount of lard, salt, monosodium glutamate and eight kinds of precious raw materials (shrimp meat, sea cucumber, scallops, crab roe, bamboo shoots, fresh mushrooms, chicken, green beans), make a fan, and then decorate the pattern (plum, orchid, bamboo, chrysanthemum), steam in the upper drawer, pour glass juice to become a craft dish.

2 boxes of homemade tofu, 70 grams of shiitake mushrooms, 50 grams of bamboo shoots, 1/4 teaspoon of minced ginger, 6 Chinese cabbage, 1 egg skin, 40 grams of carrots, 1 egg white, 1 teaspoon salt, 1 teaspoon sesame oil, 2 tablespoons Tai**, 1 tablespoon oyster sauce, 1 tablespoon sesame oil, a little pepper, 1 cup of broth, 1/2 teaspoon salt, 1 teaspoon Tai** water, 1/3 teaspoon sesame oil, 1 tea. Drain the tofu, cut off the crust around it, add the seasoning that has been mixed well, mix evenly and set aside.

Zhong Tianzheng said: "Soak the mushrooms in warm water, remove the old roots, impurities, wash and cut into small cubes with the bamboo shoots, add minced ginger and mix well; Place plastic wrap on the model and evenly coat it with sesame oil for later use. Spread 1/2 of method 2 tofu on the model. Continue method 3 and lay it on the tofu, and then spread the remaining 1/2 of the tofu in method 2 on top. Cut the egg skin into fine cubes and place the word "Yipin" on the tofu cake. Finely chop the carrots and sprinkle them on the sides of the tofu. Steam in a steamer over medium heat for 15 minutes, surround the plate with blanched cabbage, and drizzle with the seasoning (3).

1 piece of inner fat tofu, half a garlic, 2 chives, 10 ml of rich broth or abalone juice, 10 ml of sesame oil, salt and light soy sauce. Cut the tofu evenly into slices about one centimeter thick, place them on a plate, let it sit for a while, and then discard the excess water from the bottom of the plate. Peel the garlic and cut it into minced garlic, wash the chives, take the white onion and cut it into minced pieces, mix and add sesame oil, stock juice, salt, light soy sauce and mix well. Place the mixed seasoning evenly on top of the tofu, bring the water to a boil, and steam in the oven for about 10 minutes. After steaming, sprinkle with chopped green onions. Good at seasoning, pay attention to containers, comprehensive cooking techniques, in many techniques, it is good at burning, stir-frying, simmering, frying, grilling, seeing the strengths, its flavor characteristics are light and fresh, soft and mellow, original, homemade "three sets of soup", the fresh flavor of Confucian cuisine, has an important skill. The taste is fresh and tender, and the color is yellow and white. Pick up a piece, the skin is crispy, full of elasticity, when the lips and teeth just bite into the outer puff pastry, the inside of the snow-white and tender tofu will slip to the stomach with the sauce, full of salty and slightly spicy, slightly sweet, rich sauce fragrant and wonderful. 250 grams of tenderloin (pork tenderloin), 500 grams of cooking oil (actual consumption of 50 grams). 1 egg, 1 chives, 1 small piece of ginger, appropriate amount of flour, appropriate amount of starch. 1 tsp sesame oil, 1/2 tbsp broth, 1/2 tbsp cooking wine, 2 tbsp balsamic vinegar, 2 tbsp sugar, 1 tsp refined salt. Eggs are beaten into a bowl; the meat is washed and sliced, put into the egg liquid, add water, starch, flour and grasp well; green onion and ginger are washed and minced; cooking wine, sugar, balsamic vinegar, salt, green onion, ginger, starch, and broth are mixed into a thick sauce in the bowl; oil is put in the pot, boiled until it is hot, the meat slices are fried, fried until crispy, and the oil is drained; the bottom oil is left in the pot, the sauce is cooked, the meat slices are poured in, fried well, and the sesame oil can be drizzled. Sweet and sour, charred on the outside and tender on the inside, fragrant on the mouth, and endless aftertaste. The tenderloin should be fried several times and pay attention to the heat, otherwise it will not achieve the effect of charring the outside and tenderness on the inside. Pork, oil, salt, sesame seeds, tomato paste, sugar, two pots, white vinegar, and eggs. Wash and cut the tenderloin. Add the second pot head to the egg whites. Add salt and mix well. Marinate the meat for 15 minutes. Coat the tenderloin in starch. Pat off excess starch. Pour oil into the pan. When the oil is hot, put the wrapped meat in a pan and fry it. Drain the oil and let the tenderloin cool. Fry it again. Drain the fried tenderloin. Put the oil, tomato paste, sugar, and white vinegar in a pan and stir-fry until the sugar dissolves. Add the meat. Sprinkle in sesame seeds and enjoy. Wash one serving of fresh tenderloin, tomato sauce. Vegetable oil, ginger, garlic, one egg, flour to taste, a little coriander. Salt, chicken essence, sugar, cooking wine. ”

Cut the washed tenderloin into strips of equal length and width with a knife; Ginger and garlic are peeled and washed and chopped into minced pieces for later use, minced into minced meat for the last time not to affect the appearance; Combine the cut tenderloin strips with the batter fully; turn on the induction cooker or turn on the gas stove for fried tenderloin strips, put the pot on the stove and oil the pan, so that the oil can just cover the tenderloin; at this time, you need to wait patiently for the oil to heat thoroughly and then put the tenderloin into the pot and fry it until the surface of the tenderloin strips turns yellow and take out the natural cooling for later use, the next step needs to pay attention to: put the tenderloin in the pot as it is in the pot should be put into the oil pan one by one with chopsticks, in order to avoid the meat sticking together and affecting the appearance and taste, the heat should be used over medium heat to avoid scorching on the outside and raw on the inside; then heat the oil again and then put the cooled tenderloin into the pot again and fry it until golden brown, then take it out and put it in the plate for later use, which is a process of high fire in order to make it brittle;"

Pour out the excess oil and leave a little oil in the pan, then put the ginger and minced garlic into the oil pan and fry until fragrant, finally, put the prepared sugar and an appropriate amount of tomato sauce into the pan and fry until the bright red hair is fragrant and shiny; Wash the good coriander and chives, cut the chives into chopped green onions, put a little coriander on the fried sweet and sour loin, and sprinkle the chopped green onions on the sweet and sour loin at will, so that a sweet and sour crispy sweet and sour loin is ready. The dish is golden, sweet and sour, crispy on the outside, tender and fragrant on the inside. 250 grams of pork tenderloin, 2 grams of clear oil, minced green onion, 2 grams of minced ginger, 35 grams of egg liquid, 70 grams of water starch, appropriate amount of flour, 10 grams of sesame oil, appropriate amount of broth, 20 grams of cooking wine, 50 grams of vinegar, 60 grams of sugar, 2 grams of salt, wash and slice the meat, add egg liquid, water starch, flour and grasp well. Put cooking wine, sugar, vinegar, salt, green onion, ginger, water starch, and a little soup in a bowl to make a juice. Put oil in a pan and boil until it is 50% hot, add the meat slices, fry until crispy, and remove the oil. Leave the bottom oil in the pot, cook in the sweet and sour sauce, pour in the meat slices, turn the spoon, and pour the sesame oil out of the spoon. ”

The color is red and bright, sweet and sour, crispy on the outside and tender on the inside. 250 grams of pork tenderloin. 25 grams of sugar, 10 grams of flour, 15 grams of Shao wine, 10 grams of sesame oil, 25 grams of soy sauce, 25 grams of vinegar, 5 grams of green onions, 750 grams of cooked vegetable oil (about 50 grams), 1 gram of refined salt. Shred the tenderloin, put salt, pepper, ginger shreds, egg white and marinate for 15 minutes, remove the ginger shreds, put them in a large plate, and grasp them well while sprinkling the starch, until all the shredded meat is stained with starch, do not stick to each other, shake off the excess starch, fry in an oil pan until the surface is slightly yellow, drain out and fry again, leave a small amount of bottom oil in the pot, pour in the tomato paste, add a small amount of sugar and vinegar to fry a small bubble, pour in a small half bowl of water starch, boil until the soup is thick, pour in the fried tenderloin and mix evenly, sprinkle with cooked white sesame seeds and put it on the plate, 300 grams of pork tenderloin, green pepper, 30 grams of carrots, 2 green onions, 2 garlic 1 egg yolk, 1 tablespoon soy sauce, 1 teaspoon starch, 2 tablespoons of tomato paste, 1 tablespoon of white vinegar, 1 tablespoon of sugar, 1 teaspoon of rice wine, 1 teaspoon of salt, 1 teaspoon of sesame oil, wash the pork loin, cut it into small pieces, put it in a bowl and add (1) and egg yolk and marinate for 10 minutes; remove the stems and seeds of the green pepper and wash it, cut it into small pieces, peel the carrots, Wash and slice; wash the green onion, peel the garlic and mince it all; pour 3 tablespoons of oil into the pot and heat it, put in the tenderloin and fry until it is 7 minutes cooked; continue to heat the remaining oil in the pot, fry the chives and garlic, add the green pepper and carrot and stir-fry until it is delicious; add fennel to taste, it can make the taste more fragrant. ”

Zhong Tianzhengjiang: "300 grams of pork loin, 50 grams of soybean oil, 1000 grams of peanut oil (actual consumption of 50 grams), 1 egg white, 50 grams of water starch, 3 grams of minced green onions, 2 grams of minced ginger, 15 grams of cooking wine, 5 grams of soy sauce, 100 grams of sugar, 75 grams of vinegar, 15 grams of sesame oil, 2 grams of monosodium glutamate. Wash the pork loin, remove the fascia, cut it into strips 4 cm long and 5 mm wide, put it in a porcelain bowl, add egg white, water starch and refined salt, stir well, and starch. 2. Take a small porcelain bowl and put salt, sugar, vinegar, rice wine, minced green onion and ginger, and water starch to make sweet and sour sauce. 3. Heat the wok, put in the peanut oil, burn until it is hot, put the loin strips one by one, fry them to tooth yellow, pour them into a colander spoon, drain the oil, and pour the remaining oil into the oil tank. 4. Heat the original wok, put in soybean oil, heat fifty percent of the heat, pour in sweet and sour sauce, beat it into thin thickeners, put in the tenderloin strips, stir-fry a few times, pour in sesame oil, remove from the pot, put on a plate, and you can. Appropriate amount of tenderloin, appropriate amount of tomato paste, appropriate amount of starch, appropriate amount of eggs, appropriate amount of sesame seeds, appropriate amount of ginger, appropriate amount of cabbage stalk (garnish), appropriate amount of salt, appropriate amount of pepper, ground ginger into a puree, squeeze out the juice and set aside. Cut the tenderloin into equal-sized cubes, place them underneath with a chopstick, slice horizontally and vertically into strips, and keep at the bottom. Cut the shredded tenderloin, marinate with salt, pepper (white pepper), egg whites, ginger juice, grasp well and marinate for 10 minutes. Mix the marinated tenderloin with dry starch, shake off the starch attached to it, and put it in a colander for later use. Dip the colander into the hot oil, quickly fry and set, take it out, and fry it again. Don't fry the tenderloin for a long time, it will be hard when it is old, and it will taste crispy on the outside and tender on the inside. Place the fried tenderloin on a plate and set aside. Add a little sesame seeds to the water starch and set aside. Put tomato paste, sugar, half a bowl of water in a pot, boil together, and cook for one minute. Thicken. Thicken and pour over the tenderloin. ”

Zhong Tianzheng will say: "Pork loin, cooking wine, vinegar, sugar, salt, starch, tomato paste." Cut the pork loin into finger-thick strips, add a little salt, marinate in 1 tablespoon of cooking wine, put 2 tablespoons of vinegar in a small bowl, 3.5 tablespoons of sugar, a little salt, starch and water to mix into water, add starch and stir together to form a seasoning sauce. Add starch and water and some egg whites, mix well into a thick paste, and hang the marinated pork loin for later use. Put a little more oil in the pot, boil to 8 oil temperature, put in the battered meat strips, fry until the surface is white and take out. Note that the meat strips should not be put into the oil pan together, but should be put in one by one, not too much at a time. Fry all the meat strips, remove and drain the oil. Continue to heat the oil in the pan, and when the oil temperature rises again to 9 percent, divide half of the fried meat strips into the pan and fry them until the surface is golden brown, remove them, and then continue to fry the other half in the pan until golden brown. Remove all the meat strips and drain the oil. Leave the bottom oil in the pan, heat the tomato sauce and stir-fry until the red oil comes out. Add the seasoning sauce prepared earlier. When the sauce becomes thick and red, add the fried meat strips and quickly stir out of the pan. ”

Spleen Conditioning Spleen Appetite Conditioning Qi and Blood Double Tonic Conditioning Tenderloin 400 grams Green Onion 5 Grams Ginger 5 grams Garlic 10 grams Eggs 150 grams Starch (Peas) 80 grams Wheat flour 20 grams Salt 4 grams Soy sauce 10 grams Vinegar 50 grams White sugar 200 grams Monosodium glutamate 2 grams Peanut oil 150 grams Appropriate amount each. Add an appropriate amount of starch to water and stir well into wet starch for later use; remove the fascia from the loin, cut it into large slices, put it in a bowl, simmer it with 2 grams of refined salt and monosodium glutamate, mince the green onion and ginger, pat the garlic and cut it into small cubes. Beat the eggs into a bowl, mix evenly, add 80 grams of flour and wet starch, and mix to a whole egg batter. In a large bowl, mix 2 grams of sugar, refined salt, soy sauce, vinegar, beef broth, and 20 grams of wet starch. Put the wok on the hot fire, pour peanut oil into the hot pan, when the oil temperature is 60%, hang the beef loin in the whole egg batter and fry it in the oil pan one by one until golden brown, remove and drain the oil. Leave 10 grams of oil in the hot pan, stir-fry the green onions, ginger and garlic to bring out the fragrance, pour the juice in the large bowl, boil in the pot, push with a hand spoon when raising small flowers, then pour in the fried loin, turn the wok upside down, pour in the oil, immediately put it on the plate, serve on the table, and make a squeak sound when it is hot. ”

The main ingredient of scorched dishes can be whole egg batter, or it can be pasted with water powder, depending on the main ingredient and region, but it is necessary to keep the outside charred and the inside tender! The juice is well adjusted, and it should be mixed well before entering the pot, and it should be eaten immediately after heating! The flavor type of the scorched vegetables can be sweet and sour, salty and fresh, sour and spicy, and so on! Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, mutton liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork. Milk and lean meat are not suitable to eat together, because milk contains a lot of calcium, and lean meat contains phosphorus, these two nutrients can not be absorbed at the same time, and the foreign medical community calls it phosphorus and calcium gram. The ratio of calcium to phosphorus is between 1:1 and 1:1.5, which promotes mutual absorption. Eggs should not be boiled with sugar, eaten with saccharin and brown sugar will be poisoned, eaten with goose meat will damage the spleen and stomach, eaten with rabbit meat and persimmon will cause diarrhea, and should not be eaten with soft-shelled turtle, carp, soybean milk and tea. Cucumbers should not be eaten with foods rich in vitamin C such as celery and spinach. ”

Cucumbers should not be eaten with peanuts, otherwise it is easy to cause diarrhea. Mushu meat, also known as mushu meat, is a traditional characteristic dish in Shandong and belongs to Shandong cuisine. The main ingredients are lean pork, eggs, black fungus, cucumbers, etc., this dish is nutritious and delicious. The practice is to wash and slice the lean meat, knock the eggs into the bowl, beat them with chopsticks, soak the dried fungus and dried daylily in warm water for 10 minutes, fully rise, cut off the roots, wash the cucumber and cut it into segments with a straight knife, cut it into diamond-shaped slices with a straight knife after flattening, add oil to the pot and cut it into shreds after washing it, add oil to the pot and add eggs to fry it after it is hot, and put it on a plate, that is, the said mullet, add oil and heat it in the wok, put the meat slices into the stir-fry, after the meat color turns white, add shredded green onion and ginger and fry together, until eight mature, add cooking wine, soy sauce, salt, add fungus after stir-frying, Stir-fry daylily, cucumber and egg cubes together, and pour in sesame oil after they are completely cooked. ”

150 grams of lean meat, 2 eggs, 50 grams of cucumbers, 5 grams of dried fungus, 5 grams of dried daylily, 1 shallot, 1 small piece of ginger, 60 grams of cooking oil, 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, 2 teaspoons of cooking wine, 1 teaspoon of refined salt, wash and slice the lean meat, knock the eggs into a bowl, beat well with chopsticks, soak the dried fungus and dried daylily in warm water for 10 minutes, fully rise, cut off the roots, wash the cucumber and cut it into segments with an oblique knife, cut it into diamond-shaped slices with a straight knife after flattening, green onions, After the ginger is washed and shredded, add oil to the pot, add eggs and fry them after heating, and put them in the plate, that is, the said mullet, add oil and heat them in the wok, put the meat slices into the stir-fry, after the meat color turns white, add shredded green onion and ginger and fry together, when it is eight ripe, add cooking wine, soy sauce, salt, stir-fry well, add fungus, daylily, cucumber and egg pieces and fry together, and pour sesame oil after being completely fried. The color is bright and the taste is delicious. The meat slices in this dish are not suitable for oil, and the meat is more fragrant by stir-frying. The traditional and elaborate muxi meat is made with shredded meat, but it can also be used in the family with pork belly slices without affecting the taste. Vinegar should be used properly, the quantity should be less than one-fifth of the amount of soy sauce, and it will play a role in increasing freshness when stir-frying meat dishes. Scrambled eggs and melon slices should be put last, and they should be removed from the pan immediately after being heated thoroughly and raw. When scrambling eggs, use hot oil to fry them to make them fluffy and beautiful in color, but not with burnt color, and the eggs are golden in color to be beautiful. Pork loin, cucumber, black fungus, daylily, eggs, salt, chicken powder, water starch, edible oil, sesame oil. Wash the cucumber and cut it into diamond-shaped slices, wash and tear the fungus into small flowers, cut the pork loin into thin slices, beat the eggs, and put them in the oil pan to spread them out of the pot for later use. Cut the pork loin into thin slices, put it in a bowl, add a little water starch and grasp it well. Slide the pulped meat slices until they change color and come out. Leave the bottom oil in the pot to stir-fry the chives and garlic slices, add the daylily, black fungus and a little water and stir-fry. Pour in the eggs and meat slices, add the appropriate amount of salt and chicken powder. Cook for a while, add the cucumber to thicken and drizzle a little sesame oil. ”

Zhong Tianzheng will: "150 grams of pork tenderloin, 3 eggs, 60 grams of cucumber, 5 grams of dried daylily, 10 grams of black fungus, 2 teaspoons of chicken broth powder, 1 section of green onion, 1 slice of ginger, 1 clove of garlic, 1 tablespoon of sesame oil, 5 tablespoons of water starch, appropriate amount of vegetable oil, 1/2 teaspoon of sugar, the main ingredients are ready, black fungus, daylily soaked in water for 15 minutes. Wash and drain the daylily and fungus, and mince the green onions, garlic and ginger to chop and prepare. Wash the cucumbers and cut them into diamond-shaped slices and set aside. Slice the tenderloin into a bowl, add 1 teaspoon chicken broth mix, 2 tablespoons of water starch, 1 tablespoon of water, then pour in 1 tablespoon of sesame confit oil and marinate for 10-15 minutes. Brush the eggs with 2 tablespoons of water. Put it into the oil pan and spread it out of the pan for later use (the amount of oil is more). In addition, add oil to the pan and slide the pulped meat slices until they change color and serve. Stir-fry the green onions, garlic slices and minced ginger in another pan. Then add the daylily and black fungus and stir-fry. Stir-fry the daylily and black fungus until soft, pour in the meat slices and stir-fry. Then pour in the eggs and cucumbers. ”

Zhong Tianzheng said: "Add 1/2 teaspoon sugar and 1 teaspoon chicken powder, stir-fry evenly. Add 3 tablespoons of water starch to thicken the thickener, drizzle a little sesame oil and stir-fry evenly. 100 grams of pork fat and lean meat, 25 grams of garlic sprouts, 3 eggs, 10 grams of sweet noodle sauce, 25 grams of Shuifa magnolia slices, 15 grams of soy sauce, 15 grams of Shuifa fungus, 150 grams of cooked lard. Cut the pork into 0.3 cm thick slices, then cut the meat into 7 cm and 0.3 cm thick shreds horizontally; remove the roots of the magnolia slices, cut into 0.3 cm thick shreds, tear the fungus into large pieces, and put them together in boiling water and drop them; cut the garlic seedlings into 3 cm segments (thick ones can be split in half first); knock the eggs into a bowl and stir well. 2. Put lard (80g) in a frying spoon, cook over medium heat until 60% hot, pour in eggs and fry them, and put them in a bowl. Add lard (70g) in a frying spoon, cook over medium heat until 60% hot, add shredded meat and fry until 6 is ripe, stir to the side of the spoon, add sweet noodle sauce and fry until fragrant, mix with shredded meat, add soy sauce and stir evenly. Then add the scrambled eggs, magnolia slices, fungus, garlic sprouts, and stir-fry out of the spoon. ”

Yan Ya: "Her scrambled eggs must be hot and hot, with light yellow and soft tenderness. The sweet noodle sauce is cooked and fragrant, avoiding the smell of raw sauce. After adding magnolia slices, fungus, and garlic seedlings, stir-fry evenly to remove the spoon, and do not overdo it. It is another name of osmanthus, a specialty, proverbial day: "osmanthus fragrant ten miles", is a precious ornamental aromatic plant. The flowers bloom in the leaf axils, the green leaves are sandwiched with yellow flowers, the posture is unique, there is the beauty of "the green leaves between the danbao, the Jinxiang overlaps", and there is the victory of "the fragrance of heaven into the bones". In the Moon Palace of ancient myths and legends in our country, there is such an osmanthus tree. "Muxi meat" is not made of osmanthus, but this dish is yellow and green, the smell is strong, and the color and fragrance are like osmanthus flowers. The egg yolk is mixed with white, the color is like osmanthus, and the osmanthus is also called the wood. Later, the fungus was used to refer to the egg. Its color is green, yellow, red, white, black and alternate, its quality, soft and smooth, its taste, rich aroma, salty and delicious, it is a popular dish, suitable for wine and rice. Muxi meat is a typical northern dish, and its origin needs to be analyzed and studied. In addition to pork and eggs, the method of Confucius in Shandong Province requires black fungus and magnolia slices (bamboo shoot slices), and the practice in Beijing requires black fungus, golden needle vegetables and cucumbers. This dish is easy to make, the ingredients are readily available, the taste is fresh, and there is no need for a lot of seasoning. Osmanthus trees are collectively referred to as wood rhinos, and the syllables and rhinos are homophonic. Osmanthus is native to our country, has been cultivated for a long time, and there are many varieties, such as golden osmanthus (osmanthus, the flowers are yellow), silver osmanthus (yellow and white flowers) and four seasons of osmanthus. It can be seen that the woodland is the land of osmanthus, and the woodland is the garden of osmanthus. Old Beijingers do not say the word "egg" in colloquial language. Egg is the common name of egg, because it is associated with a lot of scolding words in daily language, so the old Beijingers call eggs chickens; preserved eggs in the south are changed to Songhua when they are transmitted to Beijing; scrambled eggs on the recipe are called stall yellow cabbage; egg soup is called mulberry soup; meat scrambled eggs are called mulberry meat, etc. Because the color of the boiled eggs is like osmanthus, it is replaced by wood. Originally, the osmanthus tree is collectively called the wood rhinoceros, the horn and the rhino have the same meaning, the stamen of the osmanthus is golden yellow and is good-looking, there are eggs in the "wood meat", and the golden color of the scrambled eggs is just like the osmanthus, so it is named, and the wood and the meat refer to the egg and the meat are interesting. The ingredients and methods of "Muxi meat" are very simple, but they release a mellow and attractive flavor in the simplicity, which makes people often eat without getting tired of eating, which is the reason why an ordinary home-cooked dish has a long-term vitality and has always been loved by people. ”

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