Zhong Tianzheng put 100 grams of chicken tenderloin, 5 egg whites, 15 grams of cooked ham, shiitake mushrooms, green cabbage heart, 25 grams of pork fat, a little green onion and ginger rice, 100 grams of clear soup, 1.5 grams of refined salt, 5 grams of cooking wine, 1500 grams of white oil (about 75 grams), and 1 gram of monosodium glutamate. Soak the chicken tenderloin in water, remove the white tendons, and smash it into a fine puree with the back of a knife. Pick off the fine tendons while smashing, smash the fat into a fine puree, and mix it with the chicken puree to become dried chicken feed. Then put it in a large bowl, add a little broth first, stir in one direction, and add the egg whites as you stir.

Finally, add salt, water starch, cooking wine, monosodium glutamate, and 50 grams of clear soup, and stir into chicken pulp. Ham and mushrooms cut into slices, choy sum cut into inch segments, mushrooms. Blanch the choy sum with boiling water, and then add 50 grams of clear soup, salt, monosodium glutamate, cooking wine, and water starch to make juice for later use. Put white oil in the spoon, when it is hot until three or four percent of the heat is reached, use a hand spoon to skim the chicken pulp into the oil in stages, push the frying spoon while skimming, and when the chicken slices float to the oil surface, put them in boiling water, wash off the oil slick, and control the moisture. Leave a little oil in the frying spoon, put in the green onion and ginger rice pot, then put in the chicken slices and ingredients, and pour the right juice.

Egg white, syrup river shrimp, chicken breast, tender pea sprouts, shredded green onion, ginger juice, Shao wine, salt, fine monosodium glutamate, lard, chicken fat, water starch, clear chicken soup. Spread a piece of fresh pork skin on the cutting board, remove the tendon of the washed chicken breast, put it on the meat skin together with the sizing river shrimp, use a knife to batch the chicken breast into thin slices, then shred, and then cut into grains, first chop the chicken and shrimp with a double knife, stick the knife when chopping, you can put an egg white and then chop, after chopping, turn the knife over and knock it into a fine mushroom with the back of the knife, put the fine mushroom on the knife surface, and use another knife head to open the fine mushroom, if you can't see the particles. Put the mincs into a large bowl, add a little salt and an egg white, stir well with chopsticks, then put two more egg whites, continue to stir well, and finally put two more egg whites (a total of 6 egg whites), and stir in one direction in order after the last two egg whites are added.

Wok wash and put on the fire, after sliding the pan with white lard, pour in a little white lard, when the oil temperature has not risen, slowly pour in the egg white paste, the end pot shakes around, so that the egg batter pushes into a white chicken slice similar to the shape of egg skin, that is, the pot is off the fire, and the chicken slice is divided into a cross square with an iron spoon, at this time, the pot is placed on the medium fire, and immediately scoop two spoons of cold lard with a hand spoon, the chicken slices float naturally after being heated in the warm oil, and gently push with the hand spoon, that is, pour the chicken into the colander and drain the oil.

Leave a little base oil in the wok, first put in the shredded green onion and stir-fry slightly, cook in Shao wine, add the clear chicken soup, take out the shredded green onion with a hand spoon, then add ginger juice, salt, fine monosodium glutamate, pea seedlings, thicken with water starch and push evenly, pour the chicken slices in the colander into the colander and push it well, pour the chicken fat out of the pot and put it in the pot.

150 grams of chicken breast, 3 egg whites, 25 grams of pork plate oil, 5 grams of cooked ham, 25 grams of pea sprouts, 10 grams of shiitake mushroom slices, 15 grams of Shao wine, 4 grams of refined salt, 2.5 grams of monosodium glutamate, 10 grams of green onion and ginger juice, 100 grams of chicken consommé, 10 grams of water starch, 1000 grams of cooked lard (about 75 grams).

Chop the chicken breast and raw plate oil into fine mince, put them in the same container, add 5 grams of wine, 50 grams of chicken broth, 1.5 grams of refined salt, and stir until strong. After whisking the egg whites into eggs, pour them into the minced chicken, add 1 gram of monosodium glutamate, and then stir until it is strong and set aside.

Heat the wok on the fire, put in the cooked lard, when it is hot to two or three times, scoop the "chicken" into the shape of willow leaves with a hand spoon into the oil pot, heat it slowly, and wait for the chicken slices to float up, and use a colander to drain the oil when it is white and jade-colored.

Leave a little base oil in a wok, heat it on the fire, add pea seedlings and mushroom slices and stir-fry slightly. 10 grams of Jiashao wine, 50 grams of chicken consommé, 1 gram of refined salt, 1.5 grams of monosodium glutamate, thicken with water starch, put in hibiscus chicken slices, drizzle with oil, turn over the pot and put on a plate, sprinkle with minced ham.

The "chicken clip" should be stirred evenly and vigorously, not too thick or too thin. When scooping the "chicken" into willow leaves, the shape should be neat, the oil temperature should be low, and the oil should be cooked. Cut the chicken breasts into slices and beat them evenly when they are put into the grinder. Soak the ginger shreds in water, use ginger water later, and slice the winter melon for later use. Beat the chicken breast and winter melon separately and place them in a container. Add ginger ale, cooking wine, salt, cornstarch and egg white, stir well, and refrigerate for 30 minutes. After refrigeration, the chicken breast is in a coagulated state.

When the pan is hot, spoon the chicken breasts one by one. The chicken breast slices float and change color, and they can be removed. Next to the oil pot, make another pot of boiling water, remove the chicken breasts, and put them in the pot of boiling water, the purpose is to wash off the oil of the chicken breasts. Just turn off the heat when the water is boiling. Put boiling water, chicken juice, salt, and cooking wine in a pot. Add the chicken breasts and thicken when boiling.

Hibiscus chicken fillet is done.

Zhong Tianzheng hurried back to the real world from the culinary space.

"Well, it smells so good. The giant tiger looked back at Zhong Tianzheng cooking.

So I went back and chopped wood even harder.

Zhong Tianzheng's next dish to do is to boil the sheep san dan with eighty percent of boiling water, rub off the gray-black skin on the san dan, wash it and put it in a pot of boiling water, cook it for about 3 hours over low heat, and remove it after it is rotten. Remove the oil and impurities on the san (about 300 grams of cooked san dan), then wash it with warm water, cut it into triangular pieces about 3.3 cm long on each side, boil in a pot of boiling water for 1 minute, remove it, and squeeze the water.

Put the chicken broth and sandan cubes into a casserole, bring to a boil over high heat, skim off the foam, and add soy sauce, refined salt, Shao wine, monosodium glutamate and ginger juice. After the soup boils again, switch to low heat for 5 minutes, add cooked chicken fat, shredded green onions, and coriander. It can be dipped in marinated shrimp oil during meals. You don't need to put soy sauce wine, the soup is clear to the bottom, the scattered dan is as white as jade, and the taste is better. Chicken broth is not required, but high-quality consommé can also be used.

The casserole is done.

"I'll taste it. Shangguan Yan said playfully.

"Well, it's delicious~. ”

Zhong Tianzheng washed it with water, soaked it for 2 hours for later use, and removed the longan to keep the meat for later use. Soak the red beans, jujubes, and water, bring to a boil over the heat, and add the longan. Once boiling again, turn to a simmer and simmer for 60 minutes

So the bag chicken is ready.

Peel and core the pears, cut them into shreds; add egg whites, starch and flour and mix well to make balls; put the pear balls into a hot oil pan of 5 and fry them until golden brown, drain the oil; fry the sugar, add water, sugar, pear balls and slow heat to reduce the juice, and put in honey when thick;

Pour oil on a plate and sprinkle with osmanthus and serve!

Pear fruit shengjin, moisturizing dryness, clearing heat, phlegm and other effects, suitable for fever, injury, polydipsia, thirst, hot cough, phlegm and heat frenzy, choking, thirst and loss of voice, eye redness, swelling and pain, indigestion.

Pear peel: clear the heart, moisten the lungs, reduce fire, nourish the kidneys, and replenish yin. Roots, branches, leaves, and flowers have the effects of moistening the lungs, eliminating phlegm, clearing away heat, and detoxifying.

Pear seeds: Pear seeds contain lignin, which is an insoluble fiber that dissolves in the intestines to form a gelatin-like film that binds to cholesterol in the intestines and is eliminated. Pears contain boron that may prevent osteoporosis in women. When boron is abundant, memory, concentration, and mental acuity improve.

In this way, the ** pear ball in Lu cuisine is ready.

Zhong Tianzheng prepared 500 grams of iron stick yam (the first choice is Jingfuyuan's iron stick yam), 2 grams of osmanthus halo, 75 grams of rock sugar, 5 grams of cooked white sesame seeds, and 1000 grams of cooked peanut oil. Scrape the skin of the yam and cut it into hob pieces, and crush the rock sugar into dough.

Fill the spoon with oil and cook until it is 50% hot, put in the yam until the golden skin is crispy and cooked, and pour it into a colander. Leave a little oil in the spoon, put in the rock sugar noodles and a spoonful of water, add osmanthus brine sugar, wait for the large bubbles on the surface of the sugar juice to become smaller, and when the sugar begins to become slightly light red, immediately pour the fried yam into the spoon and stir, wrap the yam with sugar juice, pour it into the oiled plate, and serve it quickly. Add a small bowl of cold boiled water.

Drawing skills are important. If the fire is small, either the silk cannot be pulled out or the sugar is sandy; if the fire is large, it is paste, and it becomes sugar-colored, so it cannot be pulled out.

Wash and steam the yam, remove the skin and cut it into hob pieces. Put the wok on medium heat, add peanut oil, heat the oil fifty percent, fry the yam in the pot, pause the fire 3 times in the middle, fry it to persimmon yellow, remove and drain the oil.

A little oil is left in the pot, fry the sugar into a thin juice, when the flowers are small, put the fried yam into the pot, throw some water, turn over and get out of the pot. Take a small bowl of cold boiled water and serve it at the same time.

Frying sugar is the main technical key to making silk drawing, there are three methods: the first oil frying method, you can add oil first, you can also put oil and sugar in the pot at the same time, the weight ratio of sugar and oil, generally press. 150 grams of sugar, 5 grams of oil is more appropriate. The second water frying method, the weight ratio of water to sugar, is generally. 150 g sugar, 25 g water. The third oil-water mixed stir-fry method, the ratio of sugar, oil and water is: 150 grams of sugar, 20 grams of water, 5 grams of oil.

As soon as the sugar is put into the pot, it is necessary to keep stir-frying, and when the sugar bubbles first, and then the bubbles become smaller, and the melted sugar becomes thin from thick to thin and the color turns light yellow, you can put it into the main ingredient. No matter which method of frying is used, the heat should not be high, and be careful not to hang the sugar on the side of the pan, so as not to burn and affect the color. The frying of the main ingredient and the frying of sugar must be completed at the same time, one after the other, which will affect the drawing effect and the quality of the finished product. The bottom of the plate with the silk cabbage must be smeared with a layer of oil, and the dish should be accompanied by a bowl of cold boiled water, which should be dipped in water to make the dish crispy, sweet and delicious without sticking to the teeth.

Sweet on the outside and smooth on the inside, rich in nutrients. When frying the syrup, stir-fry slowly over low heat to pull out the shreds. Wash and peel the yam, cut the hob pieces, blanch them with boiling water, remove them and put them in a hot oil pan, fry them until they are golden brown, take them out of the wok, put the oil in the wok, and burn them until they are hot (about 100 °C), put them in the sugar over low heat and dissolve.

When stir-fried until golden brown and bubbly, quickly pour in the yam and stir well with the sugar solution. Put it on a plate with sesame oil, sprinkle with sesame seeds, and serve with a bowl of cold boiled water and dip it in water with chopsticks.

In this way, the pulling of the yam is also completed.

Zhong Tianzheng then decided to make another yellow croaker tofu soup.

He asked the system for 300 grams of yellow croaker, 500 grams of broth, 300 grams of tofu, 20 grams of winter bamboo shoots, 15 grams of shiitake mushrooms, 15 grams of minced coriander, 15 grams of water starch, 10 grams of green onion and ginger, 10 grams of cooking wine, 10 grams of soy sauce, 4 grams of refined salt, 2 grams of monosodium glutamate, 2 grams of pepper noodles, and 10 grams of sesame oil.

He put the clean fish into a spoon and fried it on both sides, added 500 grams of broth (you can replace it with bone broth or water at home), green onions, and ginger pieces to boil over a strong fire, and simmered until ripe. Toss the fish back into the spoon. In addition, cut the winter bamboo shoots and mushrooms into small slices, cut the tofu into 3 cm squares, 1 cm thick slices, blanch them in a pot of boiling water and take them out, put them in the fish spoon, blanch the mushrooms and winter bamboo shoots and put them into the fish spoon, add soy sauce, cooking wine, refined salt and boil, skim off the foam, thicken with wet starch, drizzle with sesame oil, add monosodium glutamate, sprinkle with pepper, pour into the soup bowl, and serve with chopped coriander.

As the saying goes, "Tofu is better than bird's nest", and this dish is boiled and then stewed, and then cooked into a soup, the original flavor of the fish and the tofu are mixed together, and the taste is superb.

If you use stock or bone broth as the soup base, the cooking time of this soup can be shortened, as long as the umami of the yellow croaker is released. If you cook the soup base with water in the home kitchen, you can simmer it for a longer time, preferably more than 30 minutes, so that the umami of the fish can be fully released in the soup.

300 grams of yellow croaker, 300 grams of tofu, 20 grams of winter bamboo shoots, 15 grams of shiitake mushrooms, 15 grams of minced coriander, 15 grams of water starch, 10 grams of green onion and ginger, 10 grams of cooking wine, 10 grams of soy sauce, 4 grams of refined salt, 2 grams of monosodium glutamate, 2 grams of pepper noodles, 10 grams of sesame oil.

Cut the tofu into small cubes and blanch it with boiling water to remove the beany smell. Scrape the scales and gills of the yellow croaker, remove the internal organs, wash it, take it out after steaming it in the basket, remove the fish bones, chop the fish meat into small cubes, pour it into a bowl containing egg whites, add salt, wine, corn starch and starch.

Remove the oil, when the oil temperature is 60% hot, put the diced fish in the pan and fry until white, pour it into a colander, and drain the oil. Put diced fish and tofu in the pot, pour in the soup, add salt, pepper, wine and other seasonings, bring to a boil, then thicken with cornstarch, drizzle with sesame oil, and sprinkle with minced ham.

The yellow croaker tofu soup is complete.