"Let's give it a score. ”

"Four-star, three-star, four-star... ”

Didn't hear a five-star, Zhong Tianzheng was a little discouraged.

"It looks like we need to keep working hard. Zhong Tianzheng encouraged himself.

He started making Su cuisine.

Yipin tofu is a famous official dish, 750 grams of tofu, 25 grams of Shuifa mushrooms, winter bamboo shoots, water chestnuts, and ham, 50 grams of Shuifa dried scallops, Shuifa sea cucumbers, pork fat and lean meat, and fresh shrimp. Scallops, sea cucumbers, mushrooms, winter bamboo shoots, fatty and lean meat, water chestnuts, ham, and shrimp are blanched together to control dryness; 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 soup to a boil and pour it over the tofu.

The traditional preparation method is to mix tofu with high-grade ingredients, wrap it in fresh bean skin, steam it, and then pour it 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 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 teaspoon of Weilin.

Drain the tofu, cut off the crust around it, add the seasoning that has been mixed well, mix evenly and set aside. 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).

One piece of inner fat tofu, half a garlic head, two chives, 10 ml of rich broth or abalone juice, 10 ml of sesame oil, appropriate amount of salt and light soy sauce, cut the tofu evenly into slices about one centimeter thick, place it on the plate, let it stand for a while, and then pour out the excess water at 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.

In this way, the tofu is complete.

"No, I'm hungry for the dishes I cooked. Zhong Tianzheng said.

Zhong Tianzheng also wanted to make a few lo-mei dishes.

Put the pig's head in a pot under cold water, put 1 tablespoon of cooking wine in the pot and boil, boil for 3-5 minutes, remove the exposed pig hair with a tong. (Fortunately, the pig's head I bought was cleaned up, only some pig hair at the base of the ears) with a knife along the pig's teeth to pick out the bones a little bit.

Add water. The water level is on the same level as the meat. My pot is 5 liters, and it's hard to stuff all this meat. The result is still exposed. Leave on for 20 minutes. Roll up the meat in tin foil while it is hot. Take it out and slice it when you eat it. Isn't it a notch to make a pig's head into an elbow pattern? The taste is no worse than that of an elbow. The pig's head is first soaked in cold water for three to five hours to soak away the blood. Change the water halfway. The pig's head soaked in blood water is blanched frequently before making sauce.

In this way, the pork head meat is ready.

Zhong Tianzheng remembered Wuxi meat bones, he cut the pork ribs into pieces, mixed them with salt and tender meat powder, and marinated them for 12 hours. After marinating the pork ribs, add water, boil over a strong fire, remove and wash. Pour out the soup in the pot, add a little base oil, a little sugar and stir-fry until the sugar is colored, then add the pork ribs and stir-fry until colored.

Add cooking wine, green onions, ginger slices, ingredients, cinnamon, sugar osmanthus, cover with water, boil over high heat, add soy sauce, a small amount of red yeast powder, and cook over medium heat until the juice is thick.

"Well, what a feeling is missing. Zhong Tianzheng said.

He removed the leaves and roots of the green onion, washed the green onion white, and cut it into pieces about 0.3 cm wide and long. Blanch the peas in a pot of boiling water until they are emerald green, and take them out. Pour into cold water and soak to cool. Remove the head and shell of the shrimp, leave the tail shell, and wash off the red tendons in water. When the shrimp are white, drain the water and place in a bowl.

Add egg whites, a pinch of refined salt, and dry starch and stir well. Heat the pot on a high fire, scoop in the cooked duck fat, and cook until it is 50% hot. Put the shrimp in, push it with a hand spoon, and when the shrimp meat is white and the tail shell turns bright red, pour it into a colander and drain the oil. After brushing the pot, put it on the fire, add 10 grams of duck fat, add green onions and peas and stir-fry a few times. Scoop in 50 grams of chicken broth, add a little refined salt, rice wine, monosodium glutamate, thicken with water starch and stir gently with a hand spoon. After the milky juice is cooked, pour in the shrimp and pour in 15 grams of cooked duck fat while turning the pan. Stir the pot a few more times and put it on a plate.

In this way, the "anchovy shrimp" is ready.

Meat stuffed with bran is a bit more complicated.

Remove the roots of the green onion, wash it, mince it; chop the pork into pieces, put it in a bowl, add minced green onion, 50 grams of cooking wine, soy sauce, sugar, and mix it into a meat filling; pull the raw gluten into long strips, cut it into 50 pieces, roll it into a circle, and soak it in water for about 10 minutes; take out the gluten and pull it into a thick and uniform round thin skin, wrap it in 17 grams of meat filling, close the mouth, and become a raw bran meat ball.

He put the pot on the fire, scooped in 1500 ml of water and boiled, added refined salt, then put in the raw bran meatballs, and boiled until the water on the side of the pot bubbled; then boiled over low heat for 5 minutes, skimmed off the foam, added cooking wine, monosodium glutamate, sesame oil, and put it into a large soup bowl.

Put the pot on the fire, add 3000 grams of water and salt to boil, put in the live eel and then cover it, cook for about 5 minutes, until the eel's mouth is opened, take it into the water to cool and bleach, and then use a knife to remove the eel one by one and cut it into eel silk, wash and drain the water.

Put the wok on the fire, and when the raw oil is boiled until it is hot, put in the eel silk and fry it, and constantly use a colander to pick it up lightly, and shake it into the pot to prevent the eel silk from sticking to each other. Fry for about 3 minutes, that is, take it out with a colander, and when the oil temperature in the oil pan drops to 50% hot, then put the eel silk into the oil pan, and fry it again three or four times, so that the eel body is basically drained of water, and the meat inside and outside tends to be brittle from hardening (to avoid the outer layer of meat being scorched). In addition, heat it in a wok, put 25 grams of oil, add minced green onions, fry until fragrant, add wine, minced ginger, soy sauce, sugar, boil into marinade, and then put the fried crispy eel shreds into the marinade pot, after a little stew, put in monosodium glutamate and pepper, turn it over a few times, pour in sesame oil, put it in the pot and pile it up in the plate, and put some tender ginger shreds on the top.

In this way, Zhong Tianzheng completed all the cooking of Lu cuisine, plus the previous one was just enough for six dishes.

"System ratings, four-star, four-star, five-star. ”

Zhong Tianzheng, who finally heard the five-star, was stunned for a moment, and the last meat stuffed raw bran dish was the most attentive dish Zhong Tianzheng made.

Eel is fresh, is one of the main raw materials in Jiangsu cuisine, the whole eel in Jiangsu cuisine, a total of 108 delicacies made of eel, but does not include Liangxi crispy eel, the dish is a unique traditional dish among many eel delicacies in our country.

Liangxi crispy eel, also known as Wuxi crispy eel, was once called Taihu crispy eel. It is a unique traditional dish in Jiangsu eel cuisine, and is well-known at home and abroad. This dish is said to have been developed from the Taihu Lake boat dish, crispy eel. It was heard as early as the Taiping Heavenly Kingdom. Wuxi has Liangxi River, west to Taihu Lake, Wuxi cruise ships often sail into Taihu Lake from this river, so the popular crispy eel in the boat dish is called "Liangxi crispy eel". After several generations of famous chefs in Wuxi, this dish has become more and more perfect.

When the pot is loaded, the overhead is high, and a small pinch of tender ginger shreds is placed on top. Liangxi crispy eel has a history of more than 100 years in Wuxi, and it is the pearl of Wuxi's cold pot dishes. Liangxi crispy eel was first founded in the Tongzhi period of the Qing Dynasty, which was invented by an oil stall owner surnamed Zhu in Huishan Zhijie at the end of the Qing Dynasty and the beginning of the Republic of China. After 1920, Zhu Bingxin, the owner of the "Erquanyuan" shop in Huishan, carefully studied the family heirloom crispy eel preparation method, making it more crispy, delicious, quite distinctive, famous far and wide, because Zhu Bingxin is accustomed to wearing big glasses to cook, so people also call this dish "big glasses crispy eel".

Liang Creek, water name, is an important river that flows through Wuxi City, its source comes from Wuxi Huishan, north of the canal, south into Taihu Lake, according to legend, the famous literati Liang Hong and his wife Meng Guang in the Eastern Han Dynasty lived in seclusion here, so it is named, Liang Xi is another name of Wuxi in history. In the past 100 years, Wuxi Taihu Lake cruises, every time through Liangxi into Taihu Lake, there are many boat dishes on the boat, and Liangxi crispy eel is a must-have flavor dish on board.

When Wuxi celebrity chefs make this dish, they all use about 1500 grams of fresh eel as raw materials, put it in clear water with a salt content of 3%, cover and cook until the fish mouth is open, take it out, bleach it in clean water, and then draw down the whole eel meat along both sides of the backbone, fry it in a hot oil pan for about 3 minutes, and when the oil temperature rises to eighty percent hot, put in the eel meat and fry it for about 4 minutes and then move it to low heat to fry it crispy, and use Shao wine, minced ginger, soy sauce, sugar, and boil into marinade as ingredients.

Zhong Tianzheng looked up at the time, "It's just stuck in the best minute." ”

It turned out that so much time had passed unconsciously, and Zhong Tianzheng was a little tired.

"The host is detected to complete the task, and an additional five-star reward is triggered. ”