"I would like to go on the road with you and know the way to Yan Kingdom. Yan Feifeng knelt on the ground.

"Please, I'll guide you in cooking in the evening. ”

Yan Feifeng blushed.

That night, the convoy came to another place to camp.

Zhong Tianzheng said and cooked: "400 grams of yam, eggs, 20 grams of Jianqu juice, and 15 grams of tender sugar." 4 grams of refined salt, 4 grams of sesame oil, 1 gram of monosodium glutamate, 20 grams of sugar. Peel the yam and steam it in a basket, make a puree and put it on a plate with wet starch, add egg white, refined salt, sesame oil: monosodium glutamate, and sugar and stir well to become a yam material. Take 1/10 of the yam material, add tender sugar, mix evenly and put it into an oiled iron box, flatten it into the basket and take it out after steaming hard, which is "meat skin". Put 3/10 of the yam on the skin of the meat, flatten and steam for 10 minutes, and the cage is "meat fat". Then add the leftover yam to the sand kernel noodles and Jianqu juice, stir well with sesame oil, spread on the "fat", then steam in the basket for 35 minutes, let it cool, brush with sesame oil, cut the soy sauce, sugar, salad oil, sesame oil, red yeast water, mushroom essence and put it in the pot, boil it on the fire, pour it into the basin, put in the soybean oil skin, soak it through the flavor. Then, take out the soybean oil skin, wrap it in a white cloth, and tie it tightly with hemp rope to grow a round strip of 15 cm and 5 cm in diameter. Put the soybean oil skin round strips into the bowl, steam them for 1 hour to 1.5 hours, take them out after cooling, remove the hemp rope and white cloth, cut the knife into small pieces and put them on the plate, and pour sesame oil on them. Soybean oil skin, also known as tofu skin, is generally available in the market or supermarket. However, the one in the restaurant is the best that needs to be frozen and sealed. Preparation method of red yeast water: put 30 grams of red yeast rice into 300 grams of water and boil, change to low heat and continue to cook for 5 minutes, and then filter with gauze to remove the slag. The hemp rope must be tied tightly. Otherwise, the vegetarian ham is easy to loosen. After steaming, wait for the vegetarian ham to cool thoroughly before removing the hemp rope and white cloth. Slice and serve, garnish with coriander on both sides of the vegetarian ham. ”

Zhong Tianzheng said and did: "10 soybean oil skins, 2 grams of mushroom essence, 25 grams of sugar, 50 grams of salad oil, 50 grams of soy sauce, 30 grams of sesame oil, 10 grams of red yeast water." White cloth 40cm*40cm 2 pieces of fine hemp rope 100cm 2 bean skins are torn into pieces, green onions are cut and cut into sections, ginger is cut into slices, green onions and ginger are boiled in salt and water to taste, poured out and cooled. Pair the juice with soy sauce, five-spice powder, sesame oil, and sugar. Soak the oily skin in the green onion and ginger water, remove and squeeze out the water. Spread the white cloth on the table, dip the soaked oil skin in the right sauce, put it on the white cloth and roll it tightly, when it is almost to the end, fold the two ends of the white cloth and roll it into a cylindrical shape, and tie it back and forth with a rope. Put the rolled rolls on the drawer and steam them in boiling water for half an hour. Take it out and let it cool, untie the rope cloth, brush with sesame oil to prevent drying, cut it in half when eating, and slice it. ”

"The tofu skin must be made of high-quality thin tofu skin, the seasoning is accurate, too salty and too sweet will affect the deliciousness of the taste; when mixing the ingredients, dry and wet properly, use red yeast liquid, to penetrate the tofu skin, and can not squeeze out the juice as the degree; when loading the vegetarian ham mold, it should be pressed tightly, and steamed at one time with a strong fire on the basket; Vegetarian ham molds are generally made of stainless steel or other metals; mass production of vegetarian ham can also be made without molds, directly with cloth, the flavored curd skin is bundled into a cylindrical shape and steamed; red yeast rice powder: red yeast rice powder is ground from red yeast rice inoculated by a mold inoculated on rice. Red color, light weight, light light, slightly acidic, non-toxic, has a strong coloring power to protein, is a unique natural food coloring in China. ”

Zhong Tianzheng said and did: "200 grams of raw soybean oil skin, 40 grams of lotus root flour, and 120 grams of eggs. 1 gram of monosodium glutamate, 0.3 grams of pepper, 1 gram of five-spice powder, 0.7 grams of sugar, 5 grams of white soy sauce, a little edible red pigment, an appropriate amount of salt, mix the lotus root powder with water, add the mixed eggs, add monosodium glutamate, pepper, five-spice powder, sugar, white soy sauce, appropriate amount of salt, a little food red (note that it is slightly colored and light pink), mix and mix well to form a clear paste; Then, spread another layer of soybean oil skin, then apply a layer of paste, and so on until it is 3.5 cm thick, put it into a steamer and steam until mature, and then, with two clean wooden boards, clamp it up and down, and change the knife to make ham after cooling. ”

Zhong Tianzheng said and cooked: "50 grams of cooked duck breast, 50 grams of boiled duck breast, 300 grams of chicken tenderloin, and 2 egg yolks." Shredded duck breast and duck breast; chicken loin to tendon and puree, take 1/5 of the egg yolk and seasoning and stir into yellow material, steam for 10 minutes and take it out, chop and add egg white to mix evenly; add egg white, three sets of soup and seasoning and stir into chicken feed. The swallow vegetables are cleaned and water-controlled, and torn into filaments. 4/5 of the white chicken feed is smeared into 10 trapezoidal blocks in the plate, and the swallow vegetables are placed at the interval between the red and white silks; the rest of the chicken feed is made into a circle, the word "Shou" is marked, and the yellow material is filled in and steamed for 10 minutes, and the word "Shou" is taken out and placed around the room to place the steamed steam blocks. Three sets of soup are boiled and put into the bowl to serve. 100 grams of Shuifa swallow vegetables, 75 grams of boiled duck breast, 50 grams of Shuifa sea rice, 50 grams of Shuifa sea cucumber, 50 grams of pork fat, 10 water chestnuts, 3 egg whites, 250 grams of mandarin fish meat, 25 grams of fresh edamame. Cut the duck breast into shreds, cut the sea cucumber and water chestnut into dices, mince the sea rice, blanch the edamame to make the mushroom, add the egg white and mix thoroughly, the mandarin fish meat, the fat and the fat are made into the mushroom, add the egg white, the soup stock and the seasoning are stirred into the fish material, take 1/4 of the spread on the oiled plate and divide it into a circle, divide it into the word "none", and fill in the bean paste; add the rest to the sea cucumber, water chestnut and sea rice, mix well to make balls, dip the dried silk evenly, steam for 10 minutes, and put the duck shredded balls in the bowl. The swallow vegetables are torn into silk and placed on the duck silk balls, and the word "none" is placed on it. Three sets of soup are boiled, foamed and poured into the bowl. ”

Zhong Tianzheng said and cooked: "100 grams of Shuifa swallow vegetables, about 500 grams of boiled hens, 200 grams of chicken tenderloin, 25 grams of fatty meat, 50 grams of Shuifa mushrooms, 25 grams of Shuifa shiitake mushrooms, and 3 egg whites." Chicken loin to remove tendon and fatty meat fat to make mushroom, add egg white, three sets of soup mixed into chicken feed, a piece of mushroom for two blanching water control dry, mushroom minced and egg white mixed thoroughly, swallow vegetable clean and tear into shreds. Remove the bones of the boiled chicken, tear it up and add cooking wine, and marinate it with fine salt to taste; spread 2/3 of the chicken material on the boiled chicken pieces, spread the remaining ingredients in the greased plate into a circle, mark out the word "Xinjiang", fill in the mushroom powder, steam for 10 minutes on the basket, change the steamed fat chicken into small elephant eye pieces, steam for 8 minutes again, and buckle into the bowl; put the word "Xinjiang" on the chicken nuggets, put the mushroom and swallow vegetables around, boil the three sets of soup to remove the foam, and inject it into the bowl. 250 grams of shrimp, 500 grams of lard, 3 egg whites, sea cucumber, mushrooms, water chestnuts, ham, and an appropriate amount of lard. All two sections of shrimp, sea cucumber, water chestnut, mushroom, ham diced, blanched and dried, then put on a plate, add seasoning to marinate for 5 minutes, then add egg white, starch to adjust the filling; cut the lard into 5 pieces of 8 cm square, put the stuffing and wrap the mouth, dip the egg white paste; the oil pan is heated until 5 is hot, put the shrimp buns one by one, fry until golden brown and take out, each is changed into 4 petals in the shape of a lotus flower, and it is served on a plate. ”

Zhong Tianzheng said and cooked: "350 grams of pearl shoots, 50 grams of water hair sea rice." Cut the pearl shoots in half, blanch them, cool them in cold water and dry them. When the sesame oil is burned for 5 years, fry the minced ginger, cook the cooking wine, put in the sea rice, pearl shoots, broth, refined salt, and put it on a plate. Confucius has a unique home-baked dish that does not come into contact with fire. Such as grilled flower basket mandarin fish: after seasoning and modeling, net oil, then wrapping the dough cake, wrapping the fish tightly, putting it on the iron hook, and baking it on both sides with charcoal fire, its umami is not lost, the color is white and tender. Eaters know its taste, but do not know its method, which was once a famous dish made secret by Confucius. Roast duck, roast suckling pig, and Confucius are all listed as banquet dishes, known as "red roasted dishes", which refers to the roasted dishes are ruddy and shiny. ”