Zhong Tianzheng has just made these Su dishes.

"The host is detected, learn to hide the cuisine, now trigger the special quest, there will be an additional reward after the special quest is completed, and it will be wiped out after failure, please choose whether to accept it or not. ”

Zhong Tianzheng thought for a while, after the previous task was completed, he got a good reward, and he also got the magic kitchenware of the Water Spirit Knife.

"This time, it is estimated that the reward will not be less, because it is a Su cuisine that I learned by chance, and listening to the system, it is still a hidden cuisine. Just take a gamble. ”

Zhong Tianzheng made up his mind to fight.

"I choose to accept it. ”

"The host accepts a special task, please complete six Lu dishes and six Su dishes within the time limit, it will be successful if it is done within the time limit, and it will fail if it is overtime, the quality is at least three stars, and the full star is five stars. ”

"Quality? Does the system also taste the food?"

Another thought suddenly popped into Zhong Tianzheng's mind: "Could it be that the higher the quality of each dish, there will be additional rewards?"

At this time, the culinary space suddenly had a six-hour countdown.

"The timer begins. ”

Hearing an order, Zhong Tianzheng didn't dare to slack off, and instantly became busy.

Let's do Su dishes first, because it's easy.

Zhong Tianzheng decided to make the big dish of "soft-shelled turtle flying in the sky" first.

First, mix salt and peppercorns together and stir-fry until fragrant, pour them into the ducks, chickens and pigeons that have been deboned and rub them well with their hands, and marinate them for about 2 hours to taste. After flavoring, rinse the salt and peppercorns on the raw materials with water. To sort out the ingredients, first put the pigeon into the belly of the chicken, and then put the chicken with the pigeon in the belly of the duck. Then sew the opening tightly from the outside, let the ingredients stretch a little, and put them into a larger soup basin, which should be loose inside. Add an appropriate amount of clear soup to the soup pot, put a little shiitake mushrooms, and dried scallops to enhance the freshness, and then steam (about 2 hours in the restaurant and about 2 and a half hours in the home steamer), so that the nutritional essence of the meat can be fully released and easily absorbed by the human body.

Slaughter and wash the soft-shelled turtle, blanch it in a pot of boiling water, remove the blood, remove it and wash it, dry it with a cleaning cloth, and cover the shell.

Wash the internal organs of the chickens, cut off the claws, cross the wings and stuff them in the chicken's mouth to blanch them, remove the blood stains, and wash them with water.

Put the soft-shelled turtle and chicken into the pot, add fresh soup, wine, refined salt, green onions, ginger, ham, shiitake mushrooms, and winter bamboo shoots, cover and steam. When the soup is thick and the chicken and fish are rotten, take out the green onion and ginger, add monosodium glutamate, and the green cabbage heart is slightly steamed.

1 tender hen, 1 soft-shelled turtle, appropriate amount of minced chicken, appropriate amount of dry starch, appropriate amount of Shao wine, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of salt, appropriate amount of winter bamboo shoots, appropriate amount of mushrooms, appropriate amount of ham, appropriate amount of green cabbage heart.

Put the tender hens in a pot of cold water and wash them with water. The turtle is slaughtered and scalded, the shell and internal organs are removed after the black film is removed, washed, and blanched in a pot of water. Remove the soft-shelled turtle meat and use a cleaning cloth to absorb the water and remove the dry starch. Add the minced chicken and form a 'turtle egg'. Put the "soft-shelled turtle eggs" in, cover the soft-shelled turtle and put the turtle back up in the casserole, and put the hen in the casserole. Scoop in the chicken broth, add the wine, green onion, ginger and salt, and steam. Take out the chicken until the chicken is crispy, remove the green onion and ginger, add winter bamboo shoots, mushrooms, ham, and green cabbage heart, and then steam it slightly on the basket. When the soft-shelled turtle is slaughtered, the blood should be cleaned, and the black edges around the carapace should be removed. It is better to steam until the soup is thick and the meat is rotten

First, boil the lamb until it is broken, and trim it on all sides. Then push a hole with a flat knife from the side, rub it evenly with ginger salt juice (20 grams), and marinate slightly. Then scrape the scales of the mandarin fish, remove the internal organs, wash it, remove the bone fins, slice the fish into large slices, wipe it well with ginger salt juice (20 grams), marinate it slightly (fish bones for later use) and set aside. Fill the marinated mandarin fish fillets into the sheep **, flatten them and seal them with bamboo skewers. The ham is steamed and sliced, the mushrooms are destemmed, the cabbage sum is washed, and the water is blanched and set aside.

Put the pot on the fire, pour in the original soup, put in the fish bones, boil on high heat for 5 minutes, see that the soup is white, remove the fish bones, and pour the soup into another place. After a short pause, pour into the casserole (discard the dregs). Then put the mutton in a casserole, soak the soup over the mutton, add salt, cooking wine, ginger, tangerine peel, star anise, bring to a boil over high heat, skim off the foam. Transfer to a simmer and simmer until crispy. Add ham, shiitake mushrooms and choy sum out of the pan and serve.

The flying of the Su vegetable soft-shelled turtle is thus completed.

"Well, it's delicious. Zhong Tianzheng said.

What Zhong Tianzheng is going to do next is to boil fish fillets with Lu vegetable lees.

He slaughtered the mullet and soaked the fish in cold water for 2 hours (to make the meat tender and white), took out and drained the water; cut the drained fish into 2.6 cm square and 0.17 cm thick slices with a razor; grabbed the fish with egg white and wet starch to homogenize the fish slices;

Put the wok on a slight fire, pour in the cooked lard and burn it until it is hot, that is, when it is just soaked together, put the fish slices into the pot one by one, use chopsticks to disperse, do not stick together, slide until five or six are ripe, pour them into a colander and drain the oil;

Put the water fungus in boiling water and blanch it, take it out and scatter it in the soup plate; put the chicken broth, ginger juice, refined salt and sugar into the soup spoon together, boil it with a strong fire, put in the fish fillet, skim off the foam, pour in the fragrant lees wine; then mix 4 grams of wet starch with 5 grams of water, slowly pour it into the soup, so that the starch juice and the soup are mixed evenly; then, pour 5 grams of cooked lard along the edge of the spoon, turn the spoon and then pour 5 grams of cooked lard, and pour it into the soup plate containing the fungus.

This cuisine is a famous dish, which requires the fish fillet to be white and tender, and the sauce is light golden yellow, not thick or thin, just right. The taste is sweet and salty, salty and fresh, and the bad flavor is rich. Special attention should be paid when cooking: utensils, containers, soups, oils, seasonings, etc. must be clean, and there must be no black spots on the dregs; fish fillets should not be too long on the fire in the oil or soup spoon; the soup spoon should not be boiled in a large pot when it is on the fire; the fragrant wine must not be put first, only before eating the pot; the root must be eaten evenly, and the wet starch should be appropriate for the water, neither too thin nor too thick.

Its characteristic fish fillets are soft and delicious, with a fresh and fragrant taste and attractive color. Choose fresh dace meat (or herring) egg white, water fungus, special fragrant lees, refined salt, sugar, chicken broth, chicken fat, wet starch, peanut oil. First, the fish slices are divided into about one inch slices, slurry with refined salt, egg white, monosodium glutamate, and wet starch; after the peanut oil is boiled to a warm temperature, the slurry fish slices are put into the oil pan one by one, stirred and slid away, and the empty oil is removed;

The fungus is soaked in boiling water and removed to control the water. Mix the chicken broth, salt, monosodium glutamate, and sugar in a soup pot and add the sliding fish fillets. After the soup is slightly opened, add the lees wine, thicken, pour in the chicken fat, put it on a plate and drag it on the fungus, you can do it.

In this way, the fillet is finished.

"Personally, I still don't like to eat, hey. Zhong Tianzheng sighed.

Zhong Tianzheng's next dish to cook is "vinegar pepper fish." ”

He washed the mandarin fish, scalded it with boiling water, and cut the cruciferous knife. Wash the coriander and cut it into 2 cm long pieces, cut the green onion in half into 3 cm strips and mince the half. Pour the oil into a wok, heat it on a hot fire, add pepper, minced green onion and minced ginger in turn, stir out the fragrance, pour in the chicken broth, add rice wine, salt and monosodium glutamate. At the same time, put the mandarin fish in another pot of boiling water and blanch for 4-5 minutes to turn the knife edge up and remove the fishy smell.

Scoop up the fish, put it in the chicken soup pot and boil, simmer for 15-20 minutes, after the soup boils, move to the slight heat, simmer for about 20 minutes, add shredded green onions, coriander and vinegar, and then pour sesame oil.

And so the pepper fish is done.

"It's still spicy, I don't know if I will be a home in the future. Zhong Tianzheng laughed at himself.

Braised prawns in oil have always been what Zhong Tianzheng wanted to eat, and this time he happened to do it. He washed the prawns, cut off the whiskers from the eyes, cut off the legs, claws and tails, took out the sand bags and sand lines, and cut each prawn into two sections; put the frying spoon on medium heat, put in the lard and pepper oil to heat, add the ginger shreds and prawns, stir-fry a few times, then gently press the shrimp head with a hand spoon, squeeze out the shrimp brain, and then add cooking wine, broth, ginger juice, sugar, refined salt, and monosodium glutamate to continue to stir-fry a few times, cover the lid, and move the spoon to a slight fire to simmer;

When the shrimp meat is simmered until it is about to be cooked thoroughly, the juice is thick and the color is red, move the frying spoon to the hot fire to collect the juice, put in the green garlic segment, and turn it over a few times to remove the spoon and put it on the plate. The color is light red and oily, the taste is fresh and mellow, fresh and salty and slightly sweet. Master the heat, do not simmer for too long, until it is fully cooked, to prevent the meat from getting old.

This method can also be used to make braised winter bamboo shoots, braised pork ribs, braised shiitake mushrooms, etc. 500g of sea-caught prawns, 10g of green onion, ginger and garlic slices. Rice vinegar, cooking wine, sugar, salt and peanut oil.

First, remove the head and tip of the shrimp, cut off the shrimp feet with scissors, and use a knife to slice the back of the shrimp to remove the mud intestine of the shrimp (it can also make the shrimp more flavorful). Heat the wok and add peanut oil, add green onions, ginger and garlic slices and stir-fry until fragrant, put the prawns into the pan in turn, fry over high heat until the color turns red, and gently press the shrimp brain with a spatula to make the shrimp paste in the shrimp brain slow. Slow outflow, so that the shrimp paste and the oil in the pot are fully integrated, and the oil will slowly turn red;

Fry the shrimp on both sides to golden brown, you can add vinegar, cooking wine, soy sauce, sugar, and cook it slowly, so that the shrimp can absorb the flavor evenly and turn over and fire, and the soup can be put out of the pot and served on the plate when the soup is thick and adsorbed on the shrimp. The opening on the back of the shrimp should not be too large, so that the muddy intestines of the shrimp can be removed. Do not fry green onions, ginger and garlic at high temperature, and stir-fry them over slow heat to bring out the fragrance, otherwise the color will be affected. When frying shrimp, you must control the heat, not only to let the taste of the shrimp precipitate, but also not to fry the shrimp skin. The shrimp paste in the shrimp head is slowly pressed out with a spatula, but it is a technical work, which must be lightly pressed and squeezed, and the integrity of the shrimp must be ensured. The addition of soy sauce can not only enhance the umami taste, but also add salt, so there is no need to add salt and monosodium glutamate.

Zhong Tianzheng's dish is grilled abalone.

He washed the shelled abalone, put it in boiling water and boiled it for a while, then took it out and scooped it out and slice it into slices 0.16 cm thick, and cut the bamboo shoots and ham into slices 3 cm long, 1.2 cm wide and 0.16 cm thick.

Grass carp slaughter and clean, take 200 grams of clean meat, slice and wash and chop into puree, put it in a bowl; add humidified starch, rice wine, monosodium glutamate, refined salt, egg white, green onion and ginger to the fish paste, stir evenly, pour it into a large flat plate and flatten it;

Put the abalone shell in boiling water with 5% alkali, scrub it with a brush or a grass brush, and then boil it in boiling water to remove the dry water;

Wash the abalone shell mouth facing up, neatly place it on the fish material, let it stand and sit firmly, steam it for 5 minutes on the basket and take it out; pour 500 ml of clear soup into the frying spoon, add refined salt, rice wine, ham, winter bamboo shoots, peas, abalone slices to boil and skim off the foam, take it out with a colander and lay it flat in the abalone shell; the soup in the pot is thickened with wet starch, drizzled with chicken fat, and poured on the abalone.

Grilled abalone in the shell is done.

The last Lu dish Zhong Tianzheng made was "braised sea cucumber with green onions." ”

Wash the tender sea cucumber, put the whole in a pot of cold water, boil over a strong fire, boil for about 5 minutes, drain the water, and then use 300 grams of chicken broth to soften and make it flavorful, then drain the chicken broth. 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.

Put 500 grams of cooked lard into the wok, burn to 100 grams of green onions, 75 grams of ginger slices, 50 grams of garlic slices, fry until golden brown, and then add 100 grams of coriander segments, after frying scorching, the above raw materials are taken out, and the remaining oil is paste scallion oil. 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.

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 a stir-fry spoon with boiling water, then add 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 into it, 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.

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, bring to a boil and simmer for 2 minutes, remove and dry;

Add the fried green onions, sea cucumbers and ingredients, bring to a boil and simmer over low heat for 2-3 minutes, then add monosodium glutamate and thicken with starch on a high fire, and boil over medium heat to reduce the juice.

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.

"All Lu dishes are done, hehe. ”