Zhong Tianzheng brought these dishes to the giant tiger, and the giant tiger was happy like a child.

"Big brother, you are too good to me, no one else has let me eat enough except my mother. "The giant tiger is full of moved inner cows.

Zhong Tianzheng and Shangguan Yan were sad after hearing this.

After everyone had eaten and cleaned up, they went to rest.

Early the next morning, Zhong Tianzheng took the two of them in a carriage to Linhe Town, the closest to Fengshi Villa.

Came to the city wall at the gate of the town.

"Hurry up and get into the city, don't get in the way of the people behind. The city guard shouted at Zhong Tianzheng.

Zhong Tianzheng reacted and entered the town with a carriage.

What catches your eye is a lively scene.

"Selling rock sugar gourds~"

"Delicious baked cakes, Shaoxia has one?"

"Fresh cabbage comes~"

The vendors along the street kept shouting.

The giant tiger looked east and west beside Zhong Tianzheng, and he had never seen the scenery of so many people.

Shangguan Yan stretched out her head and quietly looked at the scenery of Linhe Town.

Zhong Tian was setting up a carriage and passing through a street entrance, and saw a group of cook-like people in front of him, surrounding a stall, lined up to write something.

In front of the stall, there was a man who looked like a master, and two strong men around him seemed to be guards.

The flag erected next to it reads: "Fengshi Villa Cooking Competition Audition Registration Office." ”

"I'm going, do I still need to sign up for the audition? No one said anything?" Zhong Tianzheng was stunned for a moment.

"You go quickly, hand over the carriage to me, I'll go to a nearby inn to stay, you come to me after you finish it, and I'll explain it to Xiao Er." Shangguan Yan said.

"Okay, Huzi follows your sister Yanzi, I'll go do some business, and then you go to you. ”

The giant tiger nodded.

Zhong Tianzheng got out of the carriage and also lined up.

"Next~"

"What's it called. ”

"Zhong Tianzheng. ”

"Did you bring your own ingredients?"

"Brought it. ”

Then the master briefly wrote down Zhong Tianzheng's personal information.

"Don't leave later, the selection will begin, this is your number plate, No. 566, go and wait over there." ”

The master handed Zhong Tianzheng a small round card with the number 566 written on it.

The master pointed to the open space, and the waiting area was drawn on the open space.

Zhong Tianzheng took the number and wore it on his chest, and then stood in the waiting area.

It turns out that every town near Fengshi Villa has an audition area, and those who finally clear the customs from these areas can enter Fengshi Villa for the finals.

"There are a lot of people. ”

"yes, it's basically all men. ”

"Nonsense, who's going to be a woman. ”

Zhong Tianzheng listened to the conversation between the players around him who were waiting like him, and only then did he learn the rules of the audition.

But it's just a few words.

"Okay, all quiet, everyone come with me. ”

Followed by the guards, the master led the contestants behind him to a large courtyard nearby.

As soon as they entered the gate of the courtyard, all the contestants let out a burst of exclamation.

"Each row has six cooking kangs and firewood, even the pots are ready, there are no kitchen utensils, there are twenty rows in total. ”

In an instant, a number of people came out.

"No. 1, come on, No. 2... ”

The master called the number plate number, and then designated the chef contestants to stand in the designated position, and then asked the guards around him to open the nearby courtyard doors, and the five courtyard gates were opened, all of which were spare firewood and large pots, as well as some scattered spare kitchen utensils.

"It is worthy of being the No. 1 food villa in East County, which is really generous. Zhong Tianzheng thought to himself.

"Okay, all stand up, I'll talk about the rules, from now on, until sunset, each contestant cooks, the contestant who does the most dishes wins, rest assured that the judges we invited this time are the chefs of our Fengshi Villa, I won't tell you the name, okay, the audition begins!"

"I'll go, it's funny. Zhong Tianzheng couldn't help but complain.

At this time, some players have already left the yard and went to pull their own ingredients in, and the gate of the yard is open, and there are wooden planks to cushion the steps, which is convenient for the players to pull the ingredients in.

It seems that these people have already inquired about the rules.

Zhong Tianzheng's eyes rolled, and he thought of a good idea, Zhong Tianzheng went out of the courtyard.

After a while, six carts pulled the ingredients and put them next to Zhong Tianzheng's cooking.

"No. 566, six carts of ingredients. "The recorder has taken notes.

Zhong Tianzheng leisurely came to his cooking place.

Start cooking! The one with the most dishes wins!

After a while, the courtyard was filled with the smell of rice.

"All the ingredients are pulled, close the door and close it!"

The master shouted.

All the contestants got busy cooking.

Zhong Tianzheng thought about it and decided to make Hunan cuisine.

The first Hunan dish he made was Kumian tofu.

Zhong Tianzheng took out the ingredients and seasonings, 50 grams of mushrooms, 50 grams of dried scallops, 5 grams of starch (broad beans), 6 grams of salt, 2 grams of monosodium glutamate, 1 gram of pepper, 25 grams of shallots, 30 grams of rice wine, 25 grams of ginger, and 25 grams of chicken fat. Chop the hen and pork belly into pieces, boil them in a pot of boiling water and take them out, wash the blood foam with water; break off the old tendons on the side of the scallops, put them into Shao wine and an appropriate amount of water to evaporate after washing; wash the mushrooms in Shuifakou, cut the large ones, and rinse them with water; cut the green onions into white sections, and break the remaining green onions and ginger; remove the coarse skin of the steamed buns and tofu, and filter them into a fine puree with a basket sieve.

Stir well with rice wine and refined salt in the tofu puree, pour it into a steamer with a white cloth, steam for about 1 hour, dry it slightly, and cut it into rectangular cubes 5 cm long, 2.6 cm wide and 1.3 cm thick;

Then put it into a pot of cold water and boil it out, then soak it in boiling water; put 250 ml of chicken broth, refined salt, rice wine and tofu into the pot and boil it out, and put it into the soup pot with bamboo grate; then add green onions, ginger, pork belly, chicken, scallop soup, chicken soup 250 ml, rice wine, and boil on a hot fire; Change to simmer in light water until the crispy juice is thick, then remove the green onion, ginger, chicken, pork belly, then add mushrooms, monosodium glutamate, refined salt, pepper, after collecting the thick juice, put in the green onion segment, put it on the plate, and drizzle with chicken fat. Steamed tofu: Wrap the tender tofu with a white cloth and press the water, and then untie the cloth to become steamed tofu; when steaming the tofu, put a white cloth into the cage drawer, and leave holes on both sides to breathe; cook the tofu with chicken broth, gently push it with a hand spoon, do not make the tofu stick together; 1000 grams of hen meat and 500 grams of pork belly should be steamed together with the tofu in this dish, and only take its umami.

In this way, Kumian tofu is ready. Zhong Tianzheng tasted it.

"The mouth is smooth and white, and it tastes good. Zhong Tianzheng is more satisfied with his Hunan cuisine.

It's time to speed up in the future, Zhong Tianzheng took a look at the other players, they are all starting to cook some side dishes, which don't take up an area, but Zhong Tianzheng feels that there seem to be hidden rules.

Zhong Tianzheng's next dish to cook is Kumian shark fin.

Shark fin, refined salt, monosodium glutamate, dried scallops, pepper and salt, fat hen, green onion knots, pork knuckle, ginger slices, Shao wine, cooked chicken fat.

He slaughtered the chicken, removed the hair, disemboweled, eviscerated, washed, cut into large pieces, scraped and washed the pork knuckle, cut it into pieces, put it into a pot of boiling water together, boiled it and took it out, and washed the blood foam with water. Green onion and ginger are broken. Break off the old tendons on the side of the scallops, wash them, add green onions, ginger, cooking wine and water, and evaporate them for later use. Take a large clay bowl, put a bamboo grate on the bottom, and put in the shark fin wrapped in white gauze. In chicken broth, add cooking wine, green onion and ginger, bring to a boil on a high flame and simmer over low heat for about half an hour. Take out the shark fin from the pot, pour out the soup, spread the pork knuckle, green onion knots, ginger slices, re-produce shark fin, chicken pieces, and then add 1500 grams of scallop soup, Shao wine, refined salt, and water on a plate cover, boil on a hot fire, and then move to a low heat and simmer for about 4 hours, until the shark fin is soft, fragrant and soft. Then remove the chicken, elbow and green onion and ginger from the heat. Remove the shark fin from the white cloth and place on a plate.

Zhong Tian is putting cooked chicken fat in the wok, boiling until it is hot, pouring the original soup in a large tile bowl, adding monosodium glutamate, boiling into a thick juice, pouring it on the shark fin, sprinkled with pepper and pouring chicken fat.

The shark fin is made of jade knot shark fin, which is the top grade of shark fin. When the water is raised, cut off the edge whiskers along the tip of the dried shark fin, boil it in a pot of cold water and remove it from the fire, let it stand for a few hours, wait for the water to cool, scoop the shark fin into a wooden basin filled with clean water, scrape off the sand and stains with a knife, and rinse it clean. Put a bamboo grate on the inside of the pot, put shark fin and water, cover the iron grate, leave the fire after boiling, bubble for a few hours, scoop into the wooden basin, remove the wing bones and rotten meat, clean it, put it neatly on the bamboo grate in the pot one by one, change the water and boil away from the fire, cover and bubble for a few hours.

Simmer for about 4 hours to gradually penetrate the main ingredient. The method of inspection is: use chopsticks to hold the middle of the wing needle, and the two ends can be drooped.

The color of this dish is light yellow, the juice is bright and oily, soft and glutinous, fresh and salty, mellow and delicious. It is moisturizing and nourishing, soft and fragrant, delicious and delicious, and it is a banquet dish. The chicken is slaughtered and the hair is removed, the internal organs are disemboweled, washed, and chopped into large pieces; the green onion and ginger should be broken; the scallop is broken off from the old tendons on the side, and after washing, the green onion, ginger, cooking wine and water are put in, and the basket is evaporated for later use.

Soak the shark fin in advance, then remove the sandy and rotten part of the shark fin, carefully clean it with water, wrap it with a clean white cloth (so as not to scatter the fin buds and affect the quality), put it into a sand pot with a bottom sliver, add cooking wine and water, boil it on the fire, cool the shark fin with cold water, and then pour out the cold water to spit out the fishy smell, and then change the water to boil, when the shark fin has no peculiar smell, change to 1000 ml of chicken broth, add cooking wine, green onions, ginger, and simmer over low heat for about half an hour after boiling on a hot fire. Take out the shark fin from the clay pot, pour out the soup, then put the green onion, ginger and pork knuckle into the clay pot, then put the shark fin, chicken nuggets, scallop soup, cooking wine and an appropriate amount of water, cover it with a plate, simmer over low heat for about 4 hours, simmer until the shark fin is fragrant, soft and rotten (use chopsticks to clip the middle of the wing needle, and hang down at both ends), and then remove the chicken, elbow meat and green onion and ginger.

When eating, put the shark fin on the fire, add monosodium glutamate and pepper, adjust the taste, the harvest is mellow and fragrant, take out the shark fin, untie the white cloth, put it into a large deep dish, pour the thick juice on the shark fin, and pour chicken fat on it.

Pork knuckle: pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork.

Kumian shark fin is thus complete.

Go on! Zhong Tianzheng secretly cheered himself up.

Zhong Tianzheng's dish is chopped pepper fish head.

Ingredients: 1 fathead fish head, appropriate amount of chopped pepper, 1 tablespoon of high white wine, a little pepper, 1 tablespoon of cooking wine, 1 tablespoon of steamed fish soy sauce, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onion.

He washes the head of the fish, cuts it through the middle of the lip, and makes a few diagonal cuts at the thicker part of the flesh under the head. Sprinkle cooking wine, pepper and salt on the fish head, rub well, and marinate for about 20 minutes. Pour the high liquor into the chopped pepper, mix well and set aside.

Drizzle a little oil over the surface of the marinated fish head and spread well. Slice the ginger and green onion into sections and spread them on the bottom of the bowl. Then put the processed fish head. Then spread the chopped pepper from step 3 on the head of the fish. Put an appropriate amount of water in the steamer, bring to a boil, then put in the fish head, cover it, and steam it for about 10 minutes over high heat.

Take out the steamed fish head, pour out the excess soup in the bowl, sprinkle with chopped green onions, pour in the steamed fish soy sauce, then heat the appropriate amount of oil and splash it on top.

Zhong Tianzheng scooped up this fish head.

He prepared 1 fish head, 1 teaspoon of salt, half a green onion, 2 small pieces of ginger, an appropriate amount of cooking wine, a little water starch, 1 handful of chopped pepper, and 1 tablespoon of vegetable oil. Wash the head of the fish and cut it in half, and use a knife to cut the fish twice. Spread salt evenly on the fish head, spread shredded ginger on top and bottom, drizzle with cooking wine and vegetable oil and marinate for about 10 minutes.

Spread the fish head with an appropriate amount of chopped pepper. After the water is boiled, steam in a pot for 12 minutes, and then steam for another 3 minutes until cooked. Steamed fish will have extra soup, so return the soup to the pot and burn it. Add a little water starch to thicken, dry it slightly, then pour it back on the fish, and then drizzle a little scallion oil to enhance the flavor. Serve with shredded green onions.

After scooping up this piece of fish head, he prepared the ingredients, 1 fish head, 10g of chopped green onions, 300g of ginger, 150g of chives, an appropriate amount of chopped pepper, an appropriate amount of oyster sauce, an appropriate amount of steamed fish soy sauce, and 150g of beer.

He peeled off the scales of the fish's head, broke it evenly from the back, removed the gills and black membrane, washed it with a half-moon knife, and soaked the ginger, chives, and fish head in water for 15 minutes. Place the fish head on a plate with the fish head side up, spread the oyster sauce, MSG, beer, and add the chopped pepper. Then turn the fish head side down, evenly spread the above seasonings, pour in the steamed fish soy sauce, and put it in the steaming drawer to steam. Sprinkle with chopped green onions, pour hot oil over the plate, and wipe the edges of the plate.

The fish head was scooped up, and Zhong Tianzheng continued to prepare, fish head, green onion, ginger, garlic, chopped pepper, salt, sugar, light soy sauce, chicken fat, lard, pepper, chili oil, and pepper oil.

Split the head of the fish from the head, wash and spread on a plate, and chop the green onion, ginger and garlic for later use. Heat the oil from the pan, add chopped peppers and stir-fry. Add chopped green onion, ginger and garlic and stir-fry until fragrant. Season with sugary light soy sauce and pepper.

Spread the fried ingredients on the fish head, time the water to boil, and remove from the pot in about 10 minutes. Heat the pepper oil, pour it on the fish head, and put the coriander.

700g fish head, 1 green onion, 1 ginger, 1 garlic, 2 tbsp chopped pepper, 1 tsp salt, 1 tsp black pepper, 1 tbsp steamed fish soy sauce, 1/2 tsp chicken essence. Rub the fish head with salt, rinse off the salted water, sprinkle with 1 teaspoon of pepper, and marinate in steamed soy sauce for 10 minutes. Chop the pepper and garlic, and shred the green onion and ginger to the bottom of the plate. Heat the oil, add chopped pepper and garlic and stir-fry, add the chicken essence and set aside. Spread the fish head with chopped peppers, bring water to a boil and steam for 10 minutes. Heat the oil, pour it over the fish and garnish with chopped green onions.

1 fish head, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of minced ginger, appropriate amount of minced garlic, appropriate amount of chopped pepper, appropriate amount of oil. Wash the fish head and marinate it with salt and cooking wine for 30 minutes. After marinating the fish head, rinse it and put it on a plate, sprinkle with minced ginger and garlic, and spread with a layer of chopped pepper. Take the steamer, add water to boil, put the fish head into the pot, steam for 10 minutes, and finally pour the hot oil on it.

 Fish head, pickled pepper, green onion, steamed fish soy sauce, cooking wine, Sichuan pepper powder, black pepper powder, ginger slices, salt, sugar. Wash the fish head, smear it with a little salt and set it aside, chop the pickled pepper and set aside. Pour the trimmings into a small bowl, mix well, evenly spread the front and back of the fish head, and place the ginger slices and green onions. Chop the ginger and garlic, heat the oil in a pan, pour in the minced ginger and garlic, and stir-fry until fragrant.

Then pour in the chopped pickled peppers, add some sugar and salt, and slowly fry over medium heat until the aroma of the chopped peppers comes out. Then pour the prepared chopped pepper sauce on the fish head, spread the chopped pepper on the surface of the fish head, then put it into the pot and steam it, and steam it for about 15-20 minutes.

Zhong Tianzheng was about to make another trick on the fish head, he prepared 1 silver carp head, an appropriate amount of salt, an appropriate amount of peanut oil, an appropriate amount of chopped pepper, an appropriate amount of ginger and garlic, and an appropriate amount of cooking wine.

Wash the fish head and marinate it with salt and cooking wine for half an hour. Rinse the marinated fish heads, put them on a plate, top them with minced ginger and garlic, and spread with a layer of chopped peppers. Add water to a boil, put the fish head in the pot and steam for 10 minutes. After the steamed fish head is out of the pan, boil two spoonfuls of peanut oil and pour it on top. A spicy and delicious chopped pepper fish head will do.

Clean up the fish head, evenly touch the salt, drizzle with cooking wine, and marinate for about 10 minutes. Chop garlic, ginger, tempeh, pickled pepper and stir-fry in oil until fragrant. Mix light soy sauce, umami juice, sugar, and chicken essence into a sauce, pour it on a fish plate, and then spread it with stir-fried garlic and chopped pepper.

After the water is boiled, steam on high heat for 8 minutes, and sprinkle coriander on the pot. Clean up the fish head, split it into two from the middle of the fish lip and connect the back, evenly touch a small amount of salt and cooking wine, and marinate for about 10 minutes. Finely chop the ginger and garlic, cut the green onion into small rings, soak the tempeh in water and wash it for a while, then drain it for later use. Add a small amount of oil to the wok, stir-fry the ginger and garlic until fragrant, add the tempeh and stir-fry until fragrant. Mix 3-4 tablespoons of chopped pepper into it, then add a little chicken powder to make it fresh, and mix well. Add a little green onion and ginger slices to the bottom of the plate, put in the fish head, and spread the mixed chopped pepper on the surface of the fish head.

Add water to the steamer and bring to a boil, put in the chopped pepper fish head, steam for 10 minutes on high heat, sprinkle with minced chives, drizzle with an appropriate amount of steamed fish soy sauce, and finally boil 1 tablespoon of hot oil and pour it on top.

Zhong Tianzheng drained the fat fish head after processing, sprinkled an appropriate amount of salt on the thick part of the meat, and added some shredded ginger to marinate for 20 minutes. Place the fish head on a plate, spread the chopped pepper evenly on top of the fish head, and then put some ginger slices and green onions. Add water to the steamer and bring to a boil, put the fish head into the steamer, continue to steam on high heat for 15-20 minutes, do not rush to open the lid after turning off the heat, put the fish in the pot and steam for 6 minutes.

After the fish head is served, remove the ginger slices and green onion pieces from the chopped pepper, and discard the soup on the plate. Add some chopped green onions and shredded ginger, and drizzle with steamed fish soy sauce.

Heat the pan again, pour the oil and bring to a boil until it smokes slightly, then pour the hot oil over the fish head.

Cut the fish head in half, wash it, put it in a container with salt, pour in cooking wine and marinate for 30 minutes. Heat oil in a pot until 7 minutes hot, stir-fry garlic until fragrant. Pour in wild pepper and chopped pepper and add a small amount of water. Boil until the moisture is reduced and the chili oil comes out. Spread the marinated fish head in half, place it on a steaming tray, and drizzle with the boiled chopped pepper sauce. Put it in the steamer, start the steamed fish mode, and steam for 10 minutes. Once steamed, it is ready to serve.

Pickled ginger and chopped pepper themselves have a salty taste, so you don't need to add additional salt, and you can add a little steamed fish soy sauce if the taste is heavy. It is best to use the head of fathead fish to make chopped pepper fish head, its meat is thick and tender, and the taste is the best. The addition of scallion oil and sesame oil is not too much for the sake of fragrance, so as not to rob the fragrance of chopped pepper. A large amount of pickled ginger is placed in the steamed fish head, so there is no need to add additional ginger. Usually, the juice of steamed fish is fishy and has to be discarded, but the juice steamed with pickled ginger and chopped pepper is spicy and delicious, and can be used to mix noodles.

In this way, this plate of chopped pepper fish heads with various methods is ready.

"Pay attention to the time. The master watched Zhong Tianzheng for a long time with great interest.

And then he was gone.

Zhong Tianzheng felt that he had to use some means, otherwise it would be difficult to compete with the number of others, so he squatted down, pretended to go to the warehouse to get firewood, and immediately activated the cooking space.

Zhong Tianzheng hurriedly made the dish of stir-fried meat with chili. He prepared 150 grams of peeled pork belly, 100 grams of green peppers, and 50 grams of millet peppers. 30 grams of soy sauce, 50 grams of sesame oil, 75 ml of chicken broth, 75 grams of starch, 5 grams of sesame seeds (baked), salt to taste.

He washes the skinless pork belly and cuts it into small slices and marinates it in soy sauce, and the fresh chili peppers are washed and cut into small slices. Put a little cooking oil in the pot first, cook it, add the pork belly marinated in soy sauce, stir-fry it and place it evenly on a plate.

Restart the pot, fry the chili pepper dry, until the surface is burnt, then add cooking oil, fry with fierce heat, and then pour in the freshly fried pork belly, add an appropriate amount of seasoning according to personal taste, stir in a little sesame oil, and stir well.

He washes the green pepper and removes the seeds, breaks the pieces by hand; the mushrooms are torn into strips by hand; the corn bamboo shoots are cut into hob pieces; the meat is shredded and marinated with light soy sauce; the hot pan warms the oil, and the shredded pork shredded pork mixed with the starch is poured into the slippery fry, and the shredded meat can be served when it changes color; then a little oil is poured into the pot, after the garlic is fried, the mushrooms and corn shoots are fried, and then the green peppers are added, salt is added to taste, some water is added, and the fry is about 1 minute; 4. When the dish is cooked, pour in the shredded meat, and adjust the light soy sauce, cooking wine and water starch, turn the pot and stir evenly.

Zhong Tianzheng saw that there was not much meat on the plate, and looking at the ingredients, he thought of another method of stir-fried meat with chili.

He prepares shredded meat and green peppers, each in moderation. Wash the shredded meat, then add some soy sauce, starch, and a little oil, then grab it and marinate for 15 minutes. Wash the green peppers and cut them into shreds. In the bottom oil of the pot, add shredded ginger to stir-fry until fragrant, pour in the marinated shredded meat, and stir-fry for 2 to 3 minutes on high heat.

Then wash the pot, add some oil, pour in the hot oil and stir-fry the green pepper for 1 minute. Pour in the shredded meat to be used, add salt and stir-fry for 2 minutes, then add chicken essence and remove from the pot.

500 grams of lean pork, 1 kg of green peppers. 80 grams of oil for stir-frying, 1 kg of oil for smooth meat (45 grams of actual consumption), 5 grams of sesame oil, 40 grams of soy sauce, 15 grams of refined salt, 80 grams of water starch, 5 grams of green onion and ginger shreds.

Zhong Tianzheng washed the green pepper and cut it into shreds; the lean pork was washed and cut into shreds, put it in a basin, added 50 grams of water starch and 5 grams of refined salt, and slid it out with warm oil in a hot pan and set aside.

Put the fried vegetable oil into the pot, put it into the green onion and ginger shredded pot after heating, put in the green pepper shreds and stir-fry, add the shredded meat and stir well, add soy sauce, refined salt, a little water, pour in the sesame oil and get out of the pot. Green peppers, tenderloin. Appropriate amount of tender meat powder, soy sauce, salt, Sichuan pepper, dried chili, ginger, garlic and green onion.

Shred the chili peppers, cut the tenderloin into thin strips, add a pinch of salt and mix well with cornstarch, add a little oil, and mix well. Put oil in the pot, heat, fry the chili, change color, add shredded meat, add salt (or raw chili fried meat smoke), pepper, monosodium glutamate, you can.

After the meat is shredded, it must be starched, so that the taste of the shredded meat is more tender and not firewood (the sizing is cut well, slightly put salt and sugar, marinate in cooking wine, put a little egg white, mix well with cornstarch, and it is best to put it in the refrigerator for 1-2 hours). The salt should be put later, and the green pepper will be soft and collapse if it is put early, and the taste is not good; it should be stir-fried over high heat, and the time should not be too long.

Zhong Tianzheng is preparing another method of stir-fried pork with chili, Hangzhou pepper, pork belly, tempeh, soy sauce, salt, ginger, and garlic.

He cut the pepper diagonally into sections, cut the meat into pieces, and slapped the garlic and ginger with a knife on the side a few times before chopping them for later use. Put oil in the pot, heat, put the meat and fry it a few times, scrape the meat to the side with a spatula, fry the ginger and garlic tempeh in the oil, fry them together, fry until the meat is a little browned, fry them together with the chili peppers, fry them a few times in the salt, put some soy sauce to adjust the color, and put MSG in the fry a few times to get out of the pot. The green pepper must have a thin skin and a good taste, and the meat should not have too much water, otherwise a pot of soup will be made when it is fried, and it will not be browned. It should be stir-fried over high heat, and the time should not be too long.

Chili, pork, garlic, cooking wine, salt, chicken essence, light soy sauce, dark soy sauce. Cut the pepper into 50mm long pieces, slice the meat, and cut the garlic into large pieces. Put a little oil in the pan and fry the fatty meat for a few minutes, and fry it slightly to dry. After that, add garlic and fry for a while, then put other meat in it and fry until the meat reaches medium rare, then add chili peppers and fry for about 1 minute, add salt and light soy sauce, and finally put cooking wine, pour a certain amount of water, and let it cook for a few minutes.

When the moisture is about the same, add the chicken essence and dark soy sauce. before cooking.

With plenty of time in the cooking space, Zhong Tian is trying to make this chili stir-fried meat fine.

He prepares the chili, pork, garlic, cooking wine, salt, chicken essence, light soy sauce, dark soy sauce, washes the peeled pork belly and cuts it into small slices, marinates it in soy sauce, and washes the fresh chili pepper and cuts it into small slices. Put a little cooking oil in the pot first, cook it, add the pork belly marinated in soy sauce, stir-fry it and place it evenly on a plate. Start the pot again, fry the chili pepper dry, until the surface is burnt, then add cooking oil, fry with fierce heat, and then pour in the pork belly that has just been fried, add an appropriate amount of salt and monosodium glutamate according to personal taste, stir in a little sesame oil, and stir well.

Stir-fry the pork quickly so that it doesn't stick to the pan, and stir-fry the chili peppers until the skin is a little charred and the flavor is fragrant.

He prepared the ingredients, 250g of pork belly and 200g of chili peppers. Appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of salt, 1 green garlic, appropriate amount of chicken essence. Half a catty of pork belly is washed and sliced, and the meat is marinated for a while with light soy sauce and cooking wine. Prepare the chili peppers and green garlic and cut them into pieces. Remove the oil from the pan, stir-fry the pork belly until fragrant and bring out the oil, and set aside when the pork belly is ripe. Put the chili pepper and green garlic into the pot and stir-fry, wait until the chili pepper is a little fast paste, and then stir-fry the meat together.

After the pork is cooked thoroughly, add salt and chicken essence to taste, and it is ready to cook.

Zhong Tianzheng saw that there were already several methods, so he simply added another method of stir-frying meat with chili peppers. He washes the pork belly. Slice the pork belly and marinate it for a while with light soy sauce. Prepare the peppers and wash them. Cut the peppers and garlic into pieces. Remove from the pan, add the pork belly and stir until fragrant and bring out the oil. Stir-fry the pork belly and set aside. Add the chili pepper and green garlic to the pot and stir-fry. Wait until the chili pepper is fried until the skin is a little paste, and then stir-fry the meat together. Add salt and chicken essence to taste, and it's ready to go.

Prepare Sichuan pepper, ginger slices, garlic, bay leaves, star anise, and a green pepper. A small plate of pork belly. Blanch with boiling water for a few minutes. Wash off the foam and drain the water. Add an appropriate amount of oil to the pot, fry the peppercorns until fragrant, then take them out, pour the blanched pork belly with the remaining bottom oil and stir-fry the oil. Stir-fry the pork belly until it is a little dry, pour out the excess oil, and then add the remaining spices and stir-fry until fragrant. Add salt, light soy sauce, cooking wine, sugar, a large bowl of water, and start to simmer over medium heat for 10 minutes.

Simmer the green peppers two minutes in advance, and finally add the chicken essence and reduce the juice over high heat.

This plate of chili stir-fried meat is ready.

Zhong Tianzheng was planning to make another stir-fried pork with Changsha peppers.

He prepares chili, pork belly, lean meat, oil, salt, steamed fish soy sauce, garlic, monosodium glutamate.

He washes the peppers, cuts them diagonally into slices, washes the pork, cuts them into thin slices, and sets aside. Heat a wok and add the chili flakes over medium heat until the chili is soft.

Put oil in a wok and stir-fry the garlic until fragrant. After the fragrance is spread, put the pork belly and stir-fry, stir-fry the oil, and then stir-fry the lean meat until it changes color. After the meat changes color, add the stir-fried chili peppers, stir-fry for 2 minutes, add salt and monosodium glutamate to taste. Stir-fry for 2 minutes, sprinkle with steamed fish soy sauce, stir well, remove from the pan and serve.

Peppers can be too spicy, but they must be fragrant, sharp peppers are recommended, and you can remove the seeds if you are afraid of spicy. The chili peppers should be sautéed in a wok first until the chili peppers are weak and spicy. Steamed fish soy sauce is sprinkled at the end, one is to enhance the freshness, and the other is to enhance the flavor.

Zhong Tianzheng continued to cook Xiangxi grandmother's dishes. He prepared ingredients such as purslane, diced radish, large-leaf greens, Xiangxi native vegetables, and meat foam. The dishes are picked, washed, dried and salted in the jar with the traditional folk production method of Xiangxi, which is pure natural wild dishes without any additives and preservatives. The taste is excellent, the chewing is strong, the taste is more fragrant, and it has the effect of appetizing rice, lowering blood lipids, softening blood vessels, and nourishing the face.

Grandma's cuisine originates from a beautiful legend: according to legend, in ancient times, when the daughter of each family in Xiangxi got married, the elders of the family would cook a dish for their daughter who left home. Because it is generally difficult for a daughter to return to her parents' home to save her relatives after marriage, this dish that leaves home contains salty, sour, spicy, crispy, and sweet flavors. The taste of the dish is integrated into the mouth of the daughter, and since then they have begun to experience their own sweet and sour life, and the mother is relieved. This dish has been passed down from generation to generation because of the mother's love for her daughter.

Purslane is the whole grass of the purslane family. It has green leaves, red stems, yellow flowers, white roots, and black seeds, so it is also called "five elements grass". It is a wild vegetable that has long been recorded in ancient books and has contributed to mankind. Folks also call it "longevity dish" and "longevity dish". ”

Purslane contains a lot of desmethylepinephrine and a large amount of potassium salt, contains a lot of dihydroxyethylamine, malic acid, arrownose, vitamin B1, B2 and other nutrients, pharmacological experiments have confirmed: it has a strong inhibitory effect on dysentery bacillus, Escherichia coli, Staphylococcus aureus and other bacteria, and has the reputation of "natural antibiotic".

nourishment

Clear away heat and cool blood to cure dysentery. It is mainly used for the treatment of heat poisoning, blood dysentery and damp heat dysentery. Heat, detoxification and carbuncle. It can cure fire poison sores. Purslane is rich in omega-3 fatty acids, which have a good effect on reducing the occurrence of cardiovascular disease. Purslane juice has a significant effect on smooth muscles, and drinks made from it have a noticeable effect. Purslane is also a rare natural high-potassium food, because intracellular potassium deficiency will lead to a decrease in cellular water content, and the decrease in intracellular water is positively correlated with cellular aging, eating purslane can keep blood potassium and intracellular potassium at normal levels.

Purslane is sour and cold, enters the heart meridian and goes to the blood, the function is to cool the blood and stop bleeding, detoxify and treat carbuncles, and enter the large intestine and is good at cooling the blood and curing dysentery. It is commonly used for bloody diarrhea and sores. Purslane has the effects of detoxification, anti-inflammatory, diuretic and swelling. There is some adjuvant treatment for diabetes

Chili pepper is an annual herbaceous plant of the Solanaceae family. The fruit is usually conical or oblong in shape, green when unripe, and bright red, yellow, or purple when ripe, with red being the most common.

Chili peppers are rich in vitamins, etc., and eating chili peppers can increase the amount of food, enhance physical strength, and improve symptoms such as cold intolerance, frostbite, and vascular headache. Cayenne pepper contains a special substance that can accelerate metabolism, promote hormone secretion, and maintain skin health. Rich in vitamin C, it can control heart disease and coronary arteriosclerosis, and lower cholesterol. Contains more antioxidants to prevent cancer and other chronic diseases. It can clear the airways and treat coughs and colds. Chili pepper can also kill parasites in the stomach and abdomen. Antipyretic and analgesic: Chili pepper is pungent and warm, which can lower body temperature through sweating and relieve muscle pain, so it has a strong antipyretic and analgesic effect.

Prevention of cancer: Capsaicin, the active ingredient of chili pepper, is an antioxidant that can block the metabolism of the cells involved, thereby terminating the carcinogenesis process of cell tissues and reducing the incidence of cancer cells. Increase appetite and help digestion: The strong spicy flavor of chili pepper can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis, and help digestion. Lipid lowering and weight loss: Capsaicin contained in chili pepper can promote fat metabolism, prevent fat accumulation in the body, and is conducive to lipid lowering and weight loss and disease prevention.

However, excessive consumption of capsaicin can violently irritate the gastrointestinal mucosa, cause stomach pain, diarrhea and make the anus burn and sting, induce gastrointestinal diseases, and promote hemorrhoidal bleeding.

Purslane has a sour taste, cold nature, enters the large intestine, liver and spleen meridians, and is sticky and smooth; has the effect of clearing away heat and dampness, dispersing blood and reducing swelling, diuretic and drenching; it is mainly used to treat heat poison diarrhea, carbuncle swelling and boils, erysipelas, scrofula, eye puff, leakage, blood in the stool, hemorrhoids, red and white discharge, hot shower, swelling, genital, white baldness.

Purslane has inhibitory effect on dysentery bacillus, typhoid bacillus, Escherichia coli and Staphylococcus aureus.

Chili pepper has a spicy and fruity taste, hot sex, enters the heart and spleen meridian, has the effect of dissipating cold in the warmth, appetizing and eliminating food, and mainly treats cold stagnation and abdominal pain, vomiting, diarrhea, chilblains, spleen and stomach cold, cold and flu and other symptoms. Pepper root: invigorates blood and reduces swelling. Topical treatment of chilblains.

Take the original medicinal materials, remove impurities, grab water and wash it, moisten it slightly, cut it into sections, and dry it. After processing, it is stored in a dry container, placed in a ventilated and dry place, and moisture-proof.

After the peppers are ripe, they can be dried in the sun. Quality requirements of chili peppers: As fresh peppers, they should be of uniform size, solid skin, thick and fine flesh, crisp and fresh, and free of insect bites, black spots and rot.

As in addition, the Po dish is also completed.

Zhong Tianzheng looked at the hour for a while, and then made Jishou sour pork. He prepared fatty pork, refined salt, peppercorn powder, corn flour, dried red pepper, green garlic, and peanut oil.

He shaved the fat pork, strained it and cut it into 7 cm long and 15 cm wide pieces, each weighing 100 grams. Marinate the meat pieces with 15 grams of refined salt and 7 grams of Sichuan pepper powder for 5 hours. Add 100 grams of corn flour and 15 grams of refined salt and mix well with pork

Mix all the seasonings with the pork, put them in a sealed jar, marinate for 15 days to become sour meat. Place the corn flour chop adhered to the sour meat in a porcelain dish. Sour meat cut into slices 5 cm long, 3 cm wide and 0.7 cm thick. Finely chop the dried red pepper and green garlic into 3 cm long pieces, put the wok on a hot fire, add peanut oil and cook until it is 60% hot, first stir-fry the sour meat and dried pepper in the pot for 2 minutes. When the sour meat oozes oil, use a hand spoon to chop it on the side of the pot, fry the corn flour until yellow, and then merge it with the sour meat

Then pour in 200ml of clear meat broth, simmer for 2 minutes, wait for the soup to dry slightly, add green garlic and fry a few times, and put Jishou sour pork on a plate. When stir-frying meat, keep turning the spoon and turning the pan. One is to prevent sticking to the pan, and the other is to prevent uneven coloring; fried corn foundation oil should not be too much, if there is too much oil, it can be poured out; the meat broth should be placed at the same level as the raw materials in the pot, too much flavor is light and not easy to dry.

Zhong Tianzheng continued to make beef rice noodles.

He washed the yellow beef and cut it into large pieces and boiled it in a pot, after the pot was boiled, he repeatedly beat off the blood foam, and used gauze to put an appropriate amount of peppercorns, star anise, kaempa, grass fruit, sand kernels, bay leaves, fennel, cinnamon, Dried chili peppers (whole) wrapped and ginger pieces together put into the pot and stew with beef, stew until the beef is basically cooked, take out half of the meat and cut it into 1 cm square size, if there is beef tendon, also cut it into dices, and then put it in another pot and continue to stew until it is crispy, and the other half is cooled (more than 4 hours) and cut into 3 cm wide and 5 cm long meat slices for later use. Beef oil is refined into butter and served in a separate container.

He rinsed the rice noodles with water, pasted the chili noodles and baked them with dried chili peppers to make them crispy and slightly pasted (not too broken), soaked the sour lotus white, and when eating, took them out of the kimchi jar and cut them into small slices and put them in small dishes as a side dish, sauerkraut and cut them into 1.5-2 cm long sections, and cut the turnip into about 8 mm segments;

Rice noodles (generally a bowl of beef noodles about 150g-200g) put it in a pot of boiling water and blanch it thoroughly, put it into the soup bowl, spread the beef slices (25 grams) on the rice noodles, cover with stewed diced beef (25g) or beef tendon, put an appropriate amount of sauerkraut, add a little butter, and finally pour the hot original soup and sprinkle the coriander section.

For more detailed formulas and practices, please consult Chongqing Huafei Food Technology Promotion Service Co., Ltd

Flavor characteristics: the meat is rotten and crispy, the powder is smooth and tough, the soup is clear and flavorful, spicy and fragrant.

Production points: the meat slices should be cut thinly, the rice noodles must be scalded thoroughly, in order to ensure that the soup is clear, it is best not to add soy sauce and oil chili peppers, paste chili noodles according to everyone's taste, the original soup should be added with an appropriate amount of salt, and the taste is not enough according to the taste.

Zhong Tianzheng decided to make a bowl of Huaxi beef noodles by the way. This powder, in fact, is the powder with beef, but there is a special attention when cooking: wash the beef and cut it into large pieces, put it in the pot and cook it until it is half raw, and then add water, sugar, and spices to the pot. Open into half of the beef and cook until it is cooked thoroughly, take out and cut into thin slices of 5 cm long and 3 cm wide; the other half of the beef is cut into square dices and stewed over low heat, the soaked sour lotus white is cut into long pieces, and the coriander is cut into knots for later use; the rice noodles are blanched thoroughly in a pot of boiling water, and then they are put into the noodle bowl, and then the cut beef slices and stewed diced beef, sour lotus white, and turnip are put on the powder, and the original juice soup, mixed oil, monosodium glutamate, Sichuan pepper powder, and pepper are all the color, fragrance, and flavor of an authentic Guizhou delicacy.

Beef into the store immediately with an iron hook hanging, old, tender, fat, thin cut into a pound of about a pound of pieces, the main in the water soaking, winter time is a little longer, summer only soaked for about an hour, the purpose of soaking is to soak out the blood water in the beef, so that the color of the prepared beef is beautiful (unsoaked beef with blue black). Then rinse with water repeatedly, squeeze, and drain the blood until it is clear. Then scoop it up. Second boiling: put the beef into the soup pot according to the ratio of 1 kg plus 3 kg of water and 10 grams of ginger, open the lid of the soup pot when cooking, let the fishy smell of the beef emit out, and pick up the beef when it is cooked to 6 mature (the beef soup is also called the original juice to be used), spread it in the utensils, and cut it into small slices of about 3 cm after cooling. 3. Make red oil: make red oil according to the ratio of adding 1 kg of refined rapeseed oil and 3 kg of red paprika to every 2 catties of butter. Method: Boil the rapeseed oil first, then add butter, let it cool for a while, and then add the paprika to make a beautiful red oil.

Zhong Tianzheng decided to make Wanqi Fengdu fish meal again.