"Your Majesty, I can't hide it, I have already gathered my wife, although I am not a powerful family, but I am rich and peaceful, and I really can't thank the emperor for his kindness. Zhong Tianzheng said.

"Oh... Is she good to you?" Yan Ya asked with some frustration.

"Harmony and contentment. Zhong Tianzheng didn't dare to hide it.

"In that case, then I won't force you. Yan Ya said.

"Huh~ Great, otherwise I will become a son-in-law again. Zhong Tianzheng breathed a long sigh of relief.

"Then stay with me, tonight. Yan Ya said with a little blush.

"This... Zhong Tianzheng was helpless.

"Why, am I not worthy of you as the king of this country?" Yan Ya was slightly angry.

"It's not... No, it is ... Zhong Tianzheng hesitated.

"It's late at night, come on. Yan Ya got into the bed by herself.

"I've already ordered something in the dish just now. Yan Ya blushed.

"I... Zhong Tianzheng was speechless.

Zhong Tianzheng entered the cooking space again in a daze.

Zhong Tianzheng thought to himself: "It belongs to one of the recipes of Cantonese soup porridge, with white fungus as the main ingredient, and the cooking skills of clear soup white fungus are mainly boiled. It is a high-grade soup that is essential for cooking expensive dishes. It is especially suitable for patients with yin deficiency and fire, elderly chronic bronchitis, cor pulmonale, low immunity, weak constitution, and strong internal fire. Soak the white fungus in water for 4-6 hours, wash it and soak it in hot water for 2 hours to make it wide, remove and drain. Add rock sugar and white fungus to water, and slowly boil it over low heat until it becomes a glue. White fungus is naturally slightly yellowish, and pure white fungus is evenly sulfurized, so it is best to choose it when buying. Tremella nourishes yin and stomach, moistens the lungs and dissolves phlegm, and has the effect of removing dark spots on the face. ”

Zhong Tianzheng thought to himself: "It is a popular soup dish, light and refreshing, and it is expensive in freshness." This dish is white fungus, the soup is as clear as water, there is no oil at all when cooking, the original taste, the taste is extremely delicious. 520 grams of white fungus (dry), 1 gram of pepper, 10 grams of rice wine, 5 grams of salt. Put the white fungus into the container, pour boiling water to soak, decant the water after the water temperature, and then pour in the boiling water to make the white fungus expand. Pour the broth into a non-greasy pot, add salt, wine and pepper, bring to a boil and set aside. Decant the water soaked in the white fungus, pour it into the upper drawer of the clear soup and steam it over high heat, wait for the white fungus to be soft and flavorful, take it out and put it into a small soup bowl, and then pour in the flavored clear soup. Tremella should be soaked in boiling water, and the unopened part should be removed after soaking, especially those that are light yellow; Tremella is mainly used to make beets, mainly soup dishes; Rock sugar Tremella has high sugar content, and should not be eaten before going to bed, so as not to increase blood viscosity; Tremella is a kind of weight loss food containing crude fiber, and stewed with papaya with significant breast enhancement effect, which can be described as "beauty and body products"; Choose some yellowish white fungus with better taste, stewed dessert in the refrigerator after drinking, the taste is better; spoiled white fungus should not be eaten to prevent poisoning; cooked white fungus should not be left for a long time. ”

The kitchen god system said: "Chicken, duck, pork, beef and other raw materials are boiled with water over a slight fire, skimmed off the oil slick, and then put in chicken puree once or twice to remove the slag and make it." It is a high-grade soup that is essential for cooking expensive dishes. Tremella fuciformis can improve the liver's detoxification ability and play a role in protecting the liver; Tremella fuciformis has a certain effect on chronic bronchitis and cor pulmonale in the elderly; Tremella fuciformis is rich in vitamin D, which can prevent the loss of calcium, and is very beneficial to growth and development; because it is rich in trace elements such as selenium, it can enhance the body's immunity against tumors; Tremella fuciformis is rich in natural plant gum, plus its yin-nourishing effect, long-term use can moisturize the skin, and has the ability to remove facial melasma, The effect of freckles: the active ingredient acid polysaccharides in Tremella fuciformis can enhance the body's immunity, mobilize lymphocytes, strengthen the phagocytosis of white blood cells, and stimulate the hematopoietic function of bone marrow; The dietary fiber in Tremella fuciformis can help gastrointestinal peristalsis and reduce fat absorption, thereby achieving weight loss. Tremella fuciformis can also enhance the tolerance of cancer patients to radiotherapy and chemotherapy. Yin nourishing recipes, stomach nourishing recipes, beauty and beauty recipes. ”

The kitchen god system said: "Squid (fresh) 300 grams." 50 grams of parsley. 20 grams of vegetable oil, 5 grams of sesame oil, 5 grams of cooking wine, 3 grams of vinegar, 2 grams of pepper, 2 grams of salt, 2 grams of monosodium glutamate, 5 grams of green onions, 2 grams of ginger, 5 grams of garlic (white skin). Wash the squid, cut it into long cubes with a cross knife, put it into a pot of boiling water and blanch it slightly, take it out after it rolls, and mix it into a sauce with cooking wine, refined salt, pepper, monosodium glutamate, sesame oil, vinegar and a little water. Wash the parsley and cut it into sections. Shred the green onion and ginger, and slice the garlic. Heat oil in a wok, add shredded green onion and ginger, garlic slices, coriander, and squid rolls and stir-fry, add the sauce and stir-fry well. There are 10 tentacles in the front and triangular fins at the end of the tail, and they often swim in groups in the ocean at a depth of about 20 meters. Taxonomicly, squid is an animal belonging to the phylum Mollusca-Cephalopod-Dipill-Decabrachida. Squid has two gills that act as respiratory organs, and the body is divided into a head, a very short neck, and a trunk. It has a high nutritional value and is a valuable seafood. It is basically the same as mollusc brachiopod seafood such as cuttlefish and octopus in terms of nutritional function, which is rich in protein, calcium, phosphorus, iron, etc., and is very rich in trace elements such as selenium, iodine, manganese, copper and other trace elements. It is suitable for boiling, frying, iron grilling and other cooking methods. Rich in calcium, phosphorus, iron, conducive to bone development and hematopoiesis, can effectively treat anemia; squid is rich in protein and amino acids required by the human body, squid also contains a large amount of taurine, can inhibit the cholesterol content in the blood, relieve fatigue, restore vision, improve liver function; the polypeptides and selenium contained in it have antiviral, anti-radiation effects. Patients with cardiovascular diseases such as spleen and stomach deficiency, hyperlipidemia, hypercholesterolemia, arteriosclerosis, liver disease, eczema, urticaria and other diseases should not eat. Squid has a sour and flat taste, and is precious; food moves wind and qi, can benefit qi and ambition, pass women's menstruation, can enter the liver to replenish blood, and enter the kidney to nourish water and strengthen ambition. Squid can be used for stir-frying, stir-frying, roasting, stewing, simmering and other dishes, and it must be cooked thoroughly before eating, because there is a polypeptide component in fresh squid, if it is eaten without cooking thoroughly, it will cause intestinal motility disorders. Also known as cuttlefish. The body is pocket-shaped, dorsoventrally slightly flattened, and the lateral margin is surrounded by a narrow fin. The head is well developed and the eyes are large. A pair of tentacles, the same length as the body, with an enlarged top like a half-moon-shaped spoon, and many small suction cups on it, while the other 8 wrists are shorter, with 4 rows of suction cups on the top, all with tooth rings. The nail is scaph-shaped, very large, with or without needles at the back end, buried in the mantle, commonly known as squid bone, and called conch cricket in traditional Chinese medicine. The body is pale and has pigment cells under the skin, resulting in a variety of spots of different colors. The ink sac in the body is well developed, and when it encounters the enemy, it releases ink and escapes. Octopus, mollusk cephalopodidae. The body is short, oval, and finless. There are eight wrists on the head, and there are membranes connected between the wrists, and the length is equal or unequal, so it is called "eight wrists". The wrist suction cup is handleless. ”

Zhong Tianzheng thought to himself: "Coriander was also introduced by Zhang Qian when he went to the Western Regions in the Western Han Dynasty. Its young stems and fresh leaves have a special fragrance, which is often used as an embellishment and flavor enhancement of dishes, and is one of the best vegetables that people like to eat. Coriander belongs to the Apiaceae family, and it is a biennial vegetable. All coriander taproots are thin, usually spindle-shaped, the stems are erect, thinly ridged, and long, the petioles are short, and the leaves are fan-shaped and green. Its quality is green in color, rich in aroma, crisp and tender in texture, and it is better to have no yellow leaves and rotten leaves. It contains many volatile oils, and its special aroma is emitted by volatile oils. It can get rid of the fishy smell of meat, so adding some coriander to some dishes can play a unique role in removing the fishy smell and increasing the flavor. Coriander extract has a significant function of sweating, clearing heat and dialysis, and its special fragrance can stimulate the secretion of sweat glands and promote diaphoresis and dialysis. In addition, it has the effect of harmonizing with the stomach, because the spicy fragrance of coriander rises and disperses, can promote gastrointestinal peristalsis, and has the effect of appetizing and awakening the spleen. Coriander is spicy, warm, returns to the lungs and spleen meridians, has the effect of diaphoresis and rash, dissipates food and qi, awakens the spleen and harmonizes; when taking tonic and Chinese medicine Atractylodes macrocephalus and danpi, it is not advisable to take coriander, so as not to reduce the efficacy of tonic. Coriander is an important spice, refreshing and appetizing, and can be added to make soups. Rotten, yellowed coriander should not be eaten, because such parsley has lost its aroma, does not have the above effects at all, and may produce toxins. for edible spices. Fresh leaves are crushed at the beginning, in order to increase the fragrance and beautiful seasoning, it is commonly used in Chinese cuisine, and can also be used as cold dishes, noodles and soups, seasonings and fishy smell. Seed powder is a commonly used seasoning in Europeans and is one of the raw materials of "curry powder". When suitable people take tonics and traditional Chinese medicine atractylodes and danpi, they should not take coriander, so as not to reduce the efficacy of the tonics. Bamboo shoot hen, anime 3 taels, cumin 6 taels, red cardamom 3 taels, white cardamom 2 taels, nutmeg 3 taels, cloves 3 taels, angelica dahurica 3 taels, good ginger 3 taels, grass cardamom 3 taels, grass fruit 3 taels, pepper 6 taels, sannai 3 taels, long pepper 3 taels, sand kernel 6 taels, dried ginger 6 taels, bay leaves 3 taels. Each is divided into 9 packs, do not take it out after 3 days, put the second pack, take out the first pack after 6 days, put the third pack, and so on. ”

Zhong Tianzheng thought to himself: "After plucking the chicken feathers during the braised chicken process, the plate is finished, after the braised soup is boiled, the dish of chicken is put into the pot, pressed on the chicken with a grate, and then pressed a net stone, and then put in the seasoning (sugar, salt, cooking wine, sugar color, appropriate amount of water), and put it in the pot (Note: calculated according to 50 catties of soup: 2 catties of salt, 1 catty of sugar, 1 catty of cooking wine, 1 hour after boiling, and then marinated). The time of braised chicken is generally 3-4 hours. Generally about 30 minutes. According to the analysis of the old and tender chicken, the length of time to marinate is determined: close the fire for 3-4 hours and simmer for 20---30 minutes. Turn off the heat for 30 minutes, simmer for 10 minutes, and remove it. When selling, cut the chicken belly a few times with scissors to make it circulate, put it in an 80-degree oil pan, fry it, and the golden skin can be fished out, and then sprinkle a layer of chili powder or cumin powder on the surface, and then with a bag of chili oil. ”

5 kg of red pepper crushed, 05 kg of Sichuan pepper, 03 kg of Sichuan pepper, 02 kg of cinnamon, 05 kg of sesame seeds, appropriate amount of salt. When using, take out the chicken fat on the braised soup, mix it into a soup, and divide it into several small packets, one chicken with one packet. When rubbing the chicken body with Sichuan pepper and refined salt, the chicken leg roots, wing roots and abdomen should be rubbed to the inside, and should not be omitted. After steaming the chicken, wipe off the peppercorns with a cloth. cloves and other seasonings to avoid explosions when frying. The oil temperature should be higher, preferably eight or nine percent hot, if the oil temperature is too low, the chicken will be fried dry, affecting the crispy texture of the dish. 1 bamboo shoot hen 750 grams, 75 grams of soy sauce, 1000 grams of peanut oil, 3 grams of monosodium glutamate, 25 grams of Shao wine, 150 grams of clear soup, 25 grams of ginger slices, 10 grams of sugar, 3 grams of Sichuan pepper, 3 grams of Sichuan pepper salt, 3 grams of star anise, 15 grams of refined salt, 2 grams of cloves, 25 grams of green onions. Wash the chicken, smash the chicken wings from the back, chop off the wing tips, chicken feet, mouth, and eyes and wash them with water, then rub the chicken body with pepper and refined salt, and then pat the green onion and ginger loose, add cloves, star anise and put it in the chicken to marinate for 2-3 hours. Put the marinated chicken in a basin, add clear soup, soy sauce, Shao wine, monosodium glutamate, and sugar and steam it (about 40 minutes), and remove the green onion, ginger, Sichuan pepper, cloves, and star anise. Add peanut oil to the oil pot, burn it on a hot fire until it is eight or nine ripe, put the steamed chicken into a colander and fry it in the oil, until the chicken skin is jujube red, turn it over and fry it slightly. To serve, cut into pieces 1.7 cm wide and 4 cm long. Put it on a plate, and serve it on a plate with pepper and salt. ”

The kitchen god system said: "When rubbing the chicken body with pepper and refined salt, the chicken leg roots, wing roots and abdomen should be rubbed to the inside, and should not be missed. After steaming the chicken, wipe off the peppercorns with a cloth. cloves and other seasonings to avoid explosions when frying. The oil temperature should be higher, preferably eight or nine percent hot, if the oil temperature is too low, the chicken will be fried dry, affecting the crispy texture of the dish. 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, 10 grams of sesame oil. Put the clean fish into the spoon and fry on both sides, add 500 grams of broth (you can replace it with bone broth or water for home), green onions, ginger pieces with a strong fire, change to a slight heat and simmer until mature, pick out the green onions and ginger pieces, remove the fish, remove the fish head and fish bone spurs. 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. This dish is such a dish, it is boiled and then stewed, and it is cooked into a soup, and the original flavor of the fish and the tofu are combined to create a delicious taste. 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. ”

The kitchen god system said: "300 grams of yellow croaker, 300 grams of tofu, 20 grams of winter bamboo shoots, 15 grams of 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. Tofu and tofu products are rich in protein, and tofu protein is a complete protein, not only contains eight kinds of amino acids necessary for the human body, but also the proportion is close to the needs of the human body, and the nutritional value is higher; tofu contains phytoestrogens, which can protect vascular endothelial cells from being destroyed by oxidation, and regular consumption can reduce the damage of the vascular system, prevent osteoporosis, breast cancer and prostate cancer, and is the protector of menopausal women; rich soy lecithin is beneficial to nerves, blood vessels, Soybean protein can reduce blood lipids, protect blood vessel cells, and prevent cardiovascular diseases, in addition, tofu is also good for post-illness recuperation, weight loss, and delicate skin. ”

Zhong Tianzheng thought to himself: "2,000 grams of Beijing stuffed duck, 120 grams of eggs, 20 grams of starch (broad beans), 20 grams of wheat flour, 20 grams of ginger, 5 grams of salt, 15 grams of salt and pepper, 50 grams of sweet noodle sauce, 20 grams of soy sauce, 100 grams of peanut oil, 10 grams of rice wine, 100 grams of shallots." Slaughter the duck, simmer the feathers, remove the internal organs, pull out the duck tongue, remove the duck paws, chop off the tip of the shoulder, the tip of the mouth, pull out the round bones of the shoulders, round legs, and smash the neck bones, and bend into the belly of the duck; put the cured stuffed duck in the pot and blanch thoroughly, take it out and put it in the basin; add 1000 ml of soup, add rice wine, soy sauce, refined salt, ginger, green onion, steam it in the basket and take it out; remove the steamed duck bones, loosen them, and dry the water; put the eggs, wet starch, Peanut oil is stirred into a bowl to make a crispy paste; take a plate, smear a layer of peanut oil on the plate, pour half of the paste, spread the duck meat, and spread the remaining paste evenly on the top of the duck meat; put the wok on the fire, add peanut oil, when it is hot, the duck full of crispy paste will be fried in the oil pan, and the fire will be repeated twice until the duck is fried through and the persimmon yellow is taken out of the decanted oil; the fried duck is placed on the pier, cut into three along the length, and the middle one is chopped into 1 cm wide, 6~7 cm long strips, two on both sides chopped into oblique strips, in the shape of a saddle bridge put into the plate, with green onions, sweet noodle sauce and pepper salt on the table. ”

Zhong Tianzheng thought to himself: "Touching the wings with his hands has been moved, the duck meat has been soft, it is the heat, you can take it out; the duck has been marinated, soaked in the braised soup for about half a day, fished out and fried again, and added flavor; the hot oil is hot, fried until the skin is scorched, the fire should be fierce, and the quality of the finished dish is good; because there has been a frying process, 1000 grams of peanut oil need to be prepared. Peking duck belongs to one of the strains of Beijing duck, which is made by forcibly feeding the duck with a feeder, so it is called Beijing duck. The body of the Peking Duck is beautiful and generous, with full muscles, the body is raised upward, at an angle of 30 degrees to the ground, the back is broad and long, the eyes are large and concave, the sternum is long and straight, the wings are not large, the attachment is close, the feathers are white, and the beak is orange. Beijing duck has a short feeding time, fast fattening, fat and thin, thick subcutaneous fat, fresh and tender, not fishy and not sour, is the most ideal raw material for making roast duck. Duck meat is sweet in taste and cold, beneficial to yin, nourishing the stomach, tonifying the kidney, removing weakness, reducing swelling, relieving cough and reducing phlegm. Duck meat is most effective for those who are weak, have just recovered from illness, have heat in their bodies, and are often on fire, especially those who have a low-grade fever, a lack of food, a dry mouth, dry stools, and edema. The elderly and children are often deficient, so it is better to eat some duck meat often. Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage; Rich in lecithin, vitelline, beneficial to the nervous system and physical development, can strengthen the brain, improve memory, and promote liver cell regeneration; eggs contain more vitamin B and other trace elements, can decompose and oxidize carcinogens in the human body, with anti-cancer effect. ”

Zhong Tianzheng thought to himself: "Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc., which has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst. Broad beans contain calcium, zinc, manganese, phospholipids, etc., which are important components that regulate the brain and nervous tissue, and are rich in cholithine, which has the effect of strengthening memory and strengthening the brain; The calcium in broad beans is conducive to the absorption and calcification of calcium by bones, and can promote the growth and development of human bones; the protein content in broad beans is rich and does not contain cholesterol, which can improve the nutritional value of food and prevent cardiovascular diseases; vitamin C in broad beans can delay arteriosclerosis, and the dietary fiber in broad bean skin can lower cholesterol, Modern people also believe that broad beans are also one of the anti-cancer foods and have an effect on the prevention of intestinal cancer. "Pot roasting" is a cooking technique that Yu cuisine is good at. It is called "pot yaki", which is actually a combination of boiling, steaming, and frying. "Roast duck in a pot" and "roast chicken in a pot" are sister dishes, both of which are traditional famous products of Henan, and are eaten with green onions and sweet noodle sauce, which has a unique flavor. Eating with goose meat damages the spleen and stomach, eating with rabbit meat and persimmon causes diarrhea, and it should not be eaten with soft-shelled turtle, carp, soybean milk and tea. Fava beans should not be eaten with snails. After slaughtering, first make a horizontal opening on the buttocks of the duck to remove the internal organs, and then make a small opening on the back of the neck, take out the bursa and trachea (do not open the mouth from the lower part of the neck, so as not to break the skin and affect the integrity of the duck breast), and rinse it well. Put the duck in a pot of boiling water and cook for 2 to 3 minutes, decant the water in the pot, change another pot of water, put in the stuffed duck, add green onions and ginger, cook for about 20 minutes, take out and let it dry for a while, and then put it in the pot and cook again. Flip the duck as it cooks, and after about 15 minutes, remove and drain the broth. At this time, the duck skin is jujube red, and the five spices have been soaked into the duck meat. Pour the peanut oil into the wok, put it on a hot fire until it smokes, put in the boiled duck, and take it out when the skin is charred. Chop off the duck head, split from the middle of the head, put it at one end of the plate; then chop the duck neck into segments, put it in the center of the plate; chop off the wings and legs, chop the duck legs three or four times, and place them on both sides of the center of the plate; then pat the breast and duck back with a knife, divide it into two halves, and chop it into a long strip of 1.7 cm wide, put the duck back in the center of the plate, cover the duck neck, and then cover the breast on it. ”

Zhong Tianzheng thought to himself: "Touching the wings with your hands has moved, the duck meat is soft, and it is the heat that can be fished out." The duck has been marinated, soaked in the braised soup for about half a day, removed and fried again, and added flavor. 3。 The heat is hot and oily, fried until the skin is charred, the fire should be fierce, and the quality of the finished dish is good. First, a variety of spices and herbs are used to make a good braised soup, and then the duck is put in, and then boiled repeatedly with different heats, and finally fried. The color of this dish is bright and ruddy, the meat is rotten and crispy, the taste is mellow, and the teeth and cheeks are fragrant after eating, and the white strips are stuffed with duck, refined salt, green onions, eggs, pepper salt, wet starch, sweet noodle sauce, flour, soy sauce, and Shao wine. Pull out the duck tongue of the white duck, remove the duck paw, chop off the tip of the shoulder, the tip of the mouth, pull out the round bones of the shoulders, round legs, and neck bones, and bend the belly of the duck. Put it in the pot and blanch thoroughly, take it out and put it in the basin, add the soup, add Shao wine, soy sauce, refined salt, ginger, green onion... 40 grams, steamed in the basket and taken out, the duck bones are cleaned, loosened, and the water is shaken dry. Put the eggs, wet starch and 30g of peanut oil in a bowl and stir into a paste. Take a plate and smear a layer of peanut oil on the inside of the plate. 5 grams, pour half of the paste, spread the duck meat, and spread the remaining paste evenly on top of the duck. Wok put on the fire, add 1965 grams of peanut oil, when it is hot, the duck that is full of crispy paste will be fried in the oil pan, and the fire is two times in the middle, until the duck is fried through the persimmon yellow and take out the decanting oil, put it on the pier, cut it into three along the length, and chop it into one in the middle. 1 cm wide, 6 ~ 7 cm long strips, two on both sides chopped into oblique strips, in the shape of a saddle bridge loading people in the plate is formed. Serve with green onions, sweet noodle sauce and salt peppercorns. ”

The kitchen god system said: "The taste is salty and fresh, the texture is crispy, the main ingredients are cooked, steamed, and fried thoroughly, and the three tips of the word "thorough" are mastered, and the finished product is superior." The fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and can also be anti-aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body, and has a protective effect on patients with heart diseases such as myocardial infarction. It is suitable for people who have heat and fire in the body, and it is better for people who have low-grade fever, weak constitution, loss of appetite, dry stool and edema. Postpartum illness after physical weakness, night sweats, sperm loss, women with low menstruation, dry throat and thirst to eat. People with nephritis edema should eat less for body deficiency and cold, cold and cold caused by cold, stomach cold pain, diarrhea, low back pain and cold dysmenorrhea, obesity, arteriosclerosis, and chronic enteritis; ”

"Eggs contain as many calories as half an apple or half a cup of milk, but they also contain 8% phosphorus, 4% zinc, 4% iron, 12.6% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamins, and 4% vitamins," the system said. These nutrients are essential for the human body, and they play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy, and participating in complex metabolic processes. Protein: Eggs are rich in high-quality protein, with 13 grams of protein per 100 grams of eggs, and two eggs contain roughly the same amount of protein as 50 grams of fish or lean meat. Egg protein is also the most digestible in milk, pork, beef, and rice. Every 100 grams of eggs contain 6 grams of fat, mostly concentrated in the yolk, with more unsaturated fatty acids, and the fat is milky and easy to be absorbed by the human body. Eggs are particularly rich in methionine, and cereals and legumes are deficient in this essential amino acid, so mixing eggs with cereals or legumes can improve the bioavailability of the latter two. Eggs also have other important micronutrients, such as potassium, sodium, magnesium, phosphorus, eggs are rich in phosphorus, but calcium is relatively insufficient, so milk and eggs can be nutritionally complementary. Eggs are also rich in vitamins A and B. ”

The green onion has a pungent taste, slightly warm in nature, and has the effect of publishing Tongyang, detoxification and seasoning. It is mainly used for wind chill and cold, cold and fever, headache and nasal congestion, cold and abdominal pain, dysentery and diarrhea, insect accumulation and internal obstruction, milk blockage, and unfavorable stool. Green onions contain volatile oil, the main component of the oil is allicin, and it also contains diene inner sulfide and calcium oxalate. In addition, it also contains fats, sugars, carotene, vitamin B, C, niacin, calcium, magnesium, iron and other ingredients. Raw shallots, like onions and shallots, contain allyl sulfide. Allyl sulfide stimulates the secretion of gastric juice and helps to increase appetite. At the same time, when ingested with foods with high vitamin content, the starch and sugar contained in the vitamins will be turned into calories, which will improve the recovery effect of fatigue. ”

Zhong Tianzheng thought to himself: "The green onion leaf part contains more vitamin A, vitamin C and calcium than the white part of the green onion. Green onions contain a considerable amount of vitamin C, which has the effect of dilating small blood vessels, promoting blood circulation, helping to prevent dizziness caused by increased blood pressure, keeping the brain flexible and preventing Alzheimer's disease. People who eat green onions regularly, even if they are fat and fat, do not increase their cholesterol and have a strong physique. Green onion contains trace element selenium, and can reduce the nitrite content in gastric juice, which has a certain effect on the prevention of gastric cancer and various cancers. Green onions contain volatile oil and capsaicin with a pungent odor, which can remove the peculiar smell in greasy and thick dishes such as fishy mush, produce a special aroma, and have a strong bactericidal effect, which can stimulate the secretion of digestive juices and increase appetite. Volatile capsaicin can also slightly stimulate the secretion of related glands when it is excreted through sweat glands, respiratory tract and urinary system, and play a role in sweating, expectorant and diuretic. It is one of the traditional Chinese medicines for the treatment of colds. 250 grams of pu cabbage, 750 grams of milk soup, 12 shiitake mushrooms, 25 grams of magnolia slices, 25 grams of cooked ham, 2 teaspoons of cooking wine, a little ginger juice, 25 grams of green onion pepper Shao wine, 2 grams of monosodium glutamate, 3 grams of refined salt, 50 grams of scallion oil, peel off the old skin of the pu cabbage, and cut it into 3 cm long segments. Cut the mushrooms and magnolia slices into small slices, put them in boiling water and drain the water. Cut the ham into elephant eye slices. Cut the green onion into sections. Heat the pot, add oil, fry the chives, add the milk soup, pu cabbage, mushrooms, magnolia slices, salt, ginger juice, cooking wine and boil, skim off the foam, put it in the soup bowl, and sprinkle the ham slices. ”

Zhong Tianzheng thought to himself: "The color is milky white and elegant, the vegetable quality is crisp and tender, and the soup is fresh." Before use, the cabbage should be soaked in water for 3~4 hours, and when it is blanched, the water must be boiled and wide, and it should be blanched and taken out. Green onion and pepper Shao wine is a special condiment in Jinan cuisine, which is to chop green onion white and Sichuan pepper into puree and wrap it in gauze, soak it in Shao wine for 2 hours, and remove the Shao wine after the cloth wrap. Green onion pepper Shao wine should not be added less should not be more, too much not only affects the soup color of the dish, but also affects its fresh taste. Take the white onion of the green onion and cut it into large slices, fry it in white oil to make it fragrant, and remove the green onion white that is the scallion oil. There is no umami taste in the pu choi itself, and the pu choy must be cooked in a thick and thick milk soup when cooking, so that the pu choi can taste fresh. Cook for a medium long time to maintain the tenderness. Pu cabbage, ginger juice, moss cabbage, green onion and pepper Shao wine, shuifa shiitake mushroom, milk soup, cooked ham, monosodium glutamate, refined salt, scallion oil, peel off the skin of the pu cabbage, peel off the back tips, peel and remove the tendons of the moss cauliflower, and cut them into slices of 3 cm long, 1 cm wide and 0.2 cm thick. Slice shiitake mushrooms into 0.2 cm thick slices, and cut the ham into 2.5 cm long, 0.8 cm wide and 0.3 cm thick slices. Add water to the pot and bring to a boil, blanch the cabbage, moss cauliflower, and mushrooms respectively, and drain the water. Put the scallion oil in the wok, boil it over medium heat until it is hot, pour in the milk soup and boil, put in the pu cabbage, moss cauliflower, mushroom, refined salt, ginger juice, drop in the green onion pepper Shao wine, monosodium glutamate, boil and put it in the soup bowl, remove the ham slices. ”

Zhong Tianzheng thought to himself: "Pucai should be soaked in water for 3~4 hours before use, and when the water is used, the water should be boiled and wide, and it should be fished out." The milk soup should be white in color and the soup should be thick. Green onion and pepper Shao wine should not be added too much, so as not to affect the soup color of the dish. Cream pu cabbage is one of the traditional soup dishes in Jinan, Shandong. The color of this dish is milky white and elegant, the quality of the dish is crisp and tender, the soup is fresh and mellow, and it is the soup dish on the high-end banquet. The pu cabbage used in this dish, also known as "pu bamboo shoots", is a perennial aquatic herb. The green onion pepper Shao wine used in the milk soup Pu Cai is a unique condiment in Shandong, and its preparation method is to crush the net peppercorns, cut the green onion into fine powder, add a small amount of Shao wine to mix wet, chop into fine puree, and then wrap the green onion paste and Sichuan pepper with gauze, soak it in Shao wine for one to two hours, remove the cloth bag, and become "green onion and pepper Shao wine".

Zhong Tianzheng thought to himself: "Pucai eggs, low-gluten flour, green onions, ginger." Peanut oil, salt, monosodium glutamate, sesame oil, coriander. First, pick and wash the cabbage and chop it together with the green onion and ginger. Put oil in a pan and stir-fry with flour. Add green onions, ginger and water. Add the cabbage and stir-fry. Bring enough water to a boil. Bring to a boil and cook for 2 minutes. Knock the eggs into a bowl and stir well, pour them into the pot, and add salt, monosodium glutamate, sesame oil, and coriander to taste. Place in a bowl and enjoy. Pucai: Pucai, also known as "Pu bamboo shoots", is a perennial aquatic herb. It is found all over China, and most of it is wild. It is a tender root born in late spring, and after peeling, it can be eaten as a vegetable, and it is called "Pu Cai" or "Pu Root". In the "Book of Songs", there is a poem of "why is it tender and why Wei bamboo shoots and Pu", the poet Xie Wei of the Southern Qi Dynasty likes to eat Pu Cai, and wrote a poem of "Yongpu": "Away from the water Pu, the water is scattered into beads, the first sprout is carved and the twilight is deep."

Pucai is one of the specialties of Jinan Daming Lake, it is the tender root of cattail, the color is white and crisp and tender, and it is excellent for food. The pu cabbage of Daming Lake, its shape resembles a white cocoon, its taste resembles bamboo shoots, it is planted all over the lake, and it is the treasure of plant vegetables in several northern provinces. Cooked into a dish with milk soup and pu cabbage, crisp and tender and fragrant are doubled, the entrance is light and delicious, and it is known as the reputation of "the crown of soup and vegetables in Jinan". "Milk soup Pu Cai" was very famous as early as the Ming and Qing dynasties, and it is still famous, and "Milk Soup Pu Cai" is a Jinan flavor dish. Jinan flavor cuisine pays more attention to the use of broth seasoning, that is, people say that "clear soup" and "milk soup" are used to season, so "clear soup swallow vegetables", "clear soup white fungus", "milk soup shark fin", "milk soup Guiyu", "milk soup Pucai".

The soup has a long history of serving the flavor. When talking about the folk cooking skills of Shandong, there are the following words: "Pound the beef and mutton bones to make them crushed, cook, take the juice, sweep away the foam, and stop to clear it." In fact, this is the predecessor of what later generations called "clear soup" and "milk soup". After many years of developing cooking techniques, local chefs have come up with a process of selecting fat chicken, duck and pork bones to cook the soup together, and adding the chicken puree appropriately to absorb all the impurities in the soup, so there is a "clear soup". Chefs add bones to the "clear soup" and cook it together to dissolve the bone marrow into the soup, so that it becomes a milky white and fragrant "milk soup". Marinated mullet eggs, rice wine, soy sauce, balsamic vinegar, corn starch, salt, ginger juice, white pepper, chicken powder, coriander, sesame oil. ”

Clean the marinated mullet eggs, peel off the fat skin from the surface, put them in a pot of cold water and boil, boil them and soak them for 60 minutes, then slice the mullet eggs. Gently peel off one piece of paper to form a single coin shape, soak in cold water for 60 minutes to remove the fishy smell. Repeating this several times can get rid of the strong salty and bitter taste. Bring the broth to a boil and skim off the foam from the broth. Add mullet egg slices to the clear soup, add soy sauce, rice wine, ginger juice, salt, pepper, etc. It is modulated into a golden yellow color and salty umami type. Prepare the color and taste of the clear soup, pour in the diluted water starch, stir evenly to thicken the viscosity of the soup, so that the soup forms the thickness of rice soup, and stews into shape. Choose a preheated round soup bowl and gently place the stewed dish into a utensil, drizzling with the appropriate amount of sesame oil and balsamic vinegar. Serve with coriander leaves. ”

Boiled mullet egg slices should be soaked in water, stored in a cool environment, and the water needs to be changed once a day to remove some of the fishy odor. Thickened soup should be avoided by stirring at will, resulting in a decrease in the viscosity of the soup. Because some people are uncomfortable with the taste of coriander, do not mix minced coriander into the soup without permission. The soup of this dish is golden in color, salty, fresh and fragrant in taste, the mullet egg slices are white and smooth, and the soup is moderately viscous, which is integrated with the mullet egg slices. Mullet eggs are nutritious, delicious, have the effect of dispelling cold in winter and antipyretic in summer, and are rich in a variety of trace elements necessary for the human body. The dish is rich in iron, vitamin E, rich in protein, phosphorus, and also contains a certain amount of calcium, zinc, etc. This dish is suitable for the general adult population. It is often eaten by low-temperature workers, and the dish is rich in iron. It is very suitable for patients with anemia. Mullet eggs are a kind of wind and hair products, so people with diseases should avoid eating them as appropriate. People with spleen and stomach deficiency should eat less mullet eggs, patients with cardiovascular diseases and liver diseases such as hyperlipidemia, hypercholesterolemia, and arteriosclerosis should be cautious about eating mullet eggs, and people with eczema, urticaria, gout, kidney disease, diabetes, allergies and other diseases should avoid eating. Coriander has a pungent taste, a warm nature, and is easy to consume gas, so people with qi deficiency system should not eat it. The dish uses more condiments, high sodium content, and should be used with caution by patients with high blood pressure, while with high cholesterol content, patients with hyperlipidemia should also use with caution. ”

The kitchen god system said: "100 grams of beef, 100 grams of beef tongue, 100 grams of beef scalp, 150 grams of beef heart, 200 grams of tripe, spices (star anise, sannai, anise, cumin, grass fruit, cinnamon, cloves, ginger, etc.), salt, red oil pepper, pepper noodles, sesame seeds, cooked peanuts, soybean oil, monosodium glutamate, celery. Cut the beef into pieces, wash it with offal (beef tongue, beef heart, beef scalp, tripe), marinate it with spices, salt, peppercorn noodles and other seasonings, first boil it over a fierce fire and then switch to low heat, marinate until the meat is raked and not rotten, and then pick it up and dry, cut it into large slices, and set aside. Wash the celery and cut it into long pieces. Stir-fry the sesame seeds and press the cooked peanuts together and set aside. Put the chopped beef, beef offal, then add marinade, soybean oil, monosodium glutamate, peppercorn noodles, red oil chili, sesame seeds, peanuts and celery, stir well. 500 grams of fresh beef, 500 grams of beef offal (belly, heart, tongue, scalp, etc.), 500 ml of old brine, 100 grams of pastry peanuts, 100 grams of sesame noodles, 150 ml of soy sauce, 25 ml of chili oil, 25 grams of Sichuan pepper noodles, 4 grams of star anise, 5 grams of monosodium glutamate, 5 grams of Sichuan pepper, 5 grams of cinnamon, 125 grams of refined salt, 50 grams of liquor. Wash the beef and offal. Cut the beef into large pieces, put it in the pot with the offal, add water (to submerge the beef), boil it over a strong fire, and constantly skim off the foam, see that the meat is white and red, and pour the soup. Pour the old brine into the pot, put in the spice bag (wrap the pepper, cinnamon, and star anise with a cloth), white wine and refined salt, add about 400 grams of water, boil for about 30 minutes, change to low heat and continue to burn for 1.5 hours, cook until the beef and beef offal are crispy but not rotten, and take them out to cool.

The kitchen god system said: "The marinade is boiled over a strong fire, and after about 10 minutes, take a bowl, scoop in 250 grams of brine, add monosodium glutamate, chili oil, soy sauce, and peppercorn noodles to make a sauce. Cut the chilled beef and beef offal into slices 4 cm long, 2 cm wide and 0.2 cm thick, mix together, pour in the marinade and mix well, divide into several plates, sprinkle with puffy peanuts and sesame noodles. 500 grams of beef, 500 grams of beef offal (tripe, liver, heart, tongue, mille-feuille tripe, scalp), 30 grams of crispy peanuts, 500 grams of brine, 30 grams of soy sauce, 20 grams of sesame oil, 5 grams of Sichuan peppercorns, 1 gram of monosodium glutamate, 10 grams of star anise, 1 gram of Sichuan pepper powder, 1 gram of cinnamon, 30 grams of refined salt, 10 grams of cooking wine, and an appropriate amount of chili oil. Wash the fresh beef and beef offal, cut the beef into 6 cm wide strips, put it in a pot of clean water, boil it over a strong fire, remove the foam and remove it. Put the wok on medium heat, add 500 grams of old brine, put in the spice bag (containing peppercorns, cinnamon, star anise), add an appropriate amount of water and cooking wine, put the beef and beef offal in, boil with a strong fire, remove the foam, change to low heat and burn for 18~20 minutes, reduce the fire, cook until the beef and beef offal are cooked and not rotten, and take them out to cool. Take a bowl, scoop in the original brine, add monosodium glutamate, chili oil, pepper powder, soy sauce, and mix into a sauce. Cut the cooled beef and beef offal into slices 4 cm long, 2.5 cm wide and 0.2 cm thick, mix together, pour the sauce and mix thoroughly, put it on a plate, sprinkle with puffy peanuts and sesame oil. ”

The kitchen god system said: "500 grams of fresh beef, 500 grams of beef offal (belly, heart, tongue, scalp, etc.), 500 ml of old brine, 100 grams of sesame powder, 5 grams of peanut kernels, 150 ml of soy sauce, 25 ml of chili oil, 25 grams of Sichuan pepper powder, 4 grams of star anise, 5 grams of monosodium glutamate, 125 grams of salt, and 50 grams of liquor. Wash the fresh beef and beef offal, cut the beef into 500 grams; put the beef and beef offal into a pot of boiling water to boil the blood water, put it in another pot, add the old brine and spices (containing pepper, cinnamon, star anise), Sichuan salt, liquor, add water, boil for about 30 minutes with a strong fire, then cook over low heat for 90 minutes, cook until the offal is cooked but not rotten, take out the first cooked one, let it cool and set aside; boil the brine with a strong fire for about 10 minutes, put monosodium glutamate, chili oil, soy sauce, pepper powder, Put the brine into a bowl to make juice, crush the cooked peanuts and set aside, then cut the cooled beef and beef offal into slices about 6 cm long and 3 cm wide and mix them together, pour the sauce and mix well, divide them into several plates, sprinkle sesame powder and peanut kernels respectively. ”

"Beef and offal must be washed repeatedly to remove odors. The marinade used to mix beef and beef offal should be thick to make it taste fresh. Wash the beef tendon and beef offal and cut them into large pieces, put the beef and beef offal into a pot of boiling water with white wine and boil, and remove the blood. In another pot, add the old soup brine and pepper, cinnamon, star anise, bay leaves, salt, white wine, add an appropriate amount of water, boil for about 30 minutes with a strong fire, then cook over low heat for 90 minutes, cook until the offal is cooked but not rotten, take out the first ripe, let it cool and set aside. After boiling the brine over a high fire for about 10 minutes, put the monosodium glutamate, chili oil, soy sauce, Sichuan pepper powder, and brine into a bowl and mix the juice to crush the cooked peanuts for later use, and then cut the cooled beef and beef offal into thin slices and mix them together, pour the sauce and mix well, then sprinkle with sesame powder and minced peanuts, and garnish with coriander. Prepare the ingredients you will use. Star anise, bay leaf, cinnamon. Cut the green onion into sections and slice it. Blanch the washed pork heart, pork belly, pork tongue and pork. Blanch the water and put it in a soup pot, add water, bring to a boil over high heat, and skim off the snow foam. Add green onion, ginger, star anise, cinnamon and bay leaves. Pour in the old brine, add the dark soy sauce cooking wine, turn to a simmer and cook for 1 hour. Add salt and continue to cook for another 1 hour, remove and cool thoroughly. Cut the pork heart, pork belly, pork tongue and pork into thin slices. Wash the coriander and celery and cut them into inches, and prepare the crispy peanuts. Prepare the peppers and chili flakes. Mince the garlic and place it in a bowl. Add light soy sauce, vinegar, chicken essence and pepper and stir well. Fill the pan with oil, add the pepper and chili flakes and stir-fry over low heat to bring the red oil. Pour into the sauce while hot. into a spicy sauce. Add the sliced meat to the coriander and baby celery segments. Sprinkle with chopped crispy peanuts. Pour in the spicy sauce and stir well. ”

The kitchen god system said: "Pig heart, lean pork, pork belly, pig tongue, old brine, appropriate amount of oil, appropriate amount of salt, appropriate amount of star anise, appropriate amount of bay leaves, appropriate amount of cinnamon, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of chili pepper, appropriate amount of sesame pepper, appropriate amount of garlic, appropriate amount of pepper, appropriate amount of chicken essence, appropriate amount of coriander, appropriate amount of tender celery, appropriate amount of crispy peanuts." Prepare the main ingredients to be used. Prepare star anise, bay leaves, cinnamon. Cut the green onion into sections and slice it. Blanch the washed pork heart, pork belly, pork tongue and pork. Blanch the water and put it in a soup pot, add water, bring to a boil over high heat, and skim off the snow foam. Add green onion, ginger, star anise, cinnamon and bay leaves. Pour in the old brine, add the dark soy sauce and cooking wine, turn to a simmer and cook for 1 hour. Add salt and continue to cook for another 1 hour, remove and cool thoroughly. Cut the pork heart, pork belly, pork tongue and pork into thin slices. Wash the coriander and celery and cut them into inches, and prepare the crispy peanuts. Prepare the peppers and chili flakes. Mince the garlic and place it in a bowl. Add light soy sauce, vinegar, chicken essence and pepper and stir well. Fill the pan with oil, add the pepper and chili flakes and stir-fry over low heat to bring the red oil. Pour in the sauce while hot to make a spicy sauce. Add the sliced meat to the coriander and baby celery segments. Sprinkle with chopped crispy peanuts. Pour in the spicy sauce and stir well. Don't pour out the soup of the braised pork, filter it and freeze it in the refrigerator, and use it as an old marinade next time. ”

Zhong Tianzheng said: "The husband and wife lung slices are red and bright in color, soft and tender in texture, and the taste is spicy and fragrant. The view is green and green, and the Jin River is surging. A large celadon plate of freshly mixed lung slices is served on the table, the red oil is heavy and colorful, the color is translucent; when you put the chopsticks in your mouth, you will feel spicy and fragrant, soft and glutinous, crispy and soft, and delicate and slag. Husband and wife lung tablets, warm and nourish the spleen and stomach, warm the liver and kidneys, nourish blood and warm menstruation, protect the gastric mucosa, nourish the liver and eyes, increase the ability to resist high temperature and disease, and promote the growth and development of the human body. Among them, tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc., which is suitable for people with deficiency, lack of qi and blood, malnutrition, and weak spleen and stomach after illness. It cannot be eaten with chestnuts. Eating beef and chestnuts together can reduce the nutritional value that is beneficial to the human body, so it is not appropriate. Do not eat with brown sugar. Brown sugar is rich in vitamin C and vitamin B, and it has the effect of nourishing the spleen and stomach, nourishing the spleen and stomach, nourishing the qi, dissolving phlegm and relieving wind, strengthening the muscles and bones, and quenching thirst and salivation. The two are mutually restrictive, and eating them together can cause bloating. Beef should not be eaten at night. Eating iron-rich foods such as beef at night can interfere with the liver's circadian clock, which may cause abnormal blood sugar levels. Eat in moderation. People with infectious diseases, liver diseases, and kidney diseases should be cautious about eating beef, and people with high cholesterol, high fat, the elderly, children, and people with weak digestion should not eat more. ”