Zhong Tianzheng is familiar with the back.

"System, I'll recite the mantra. ”

"When the test begins, the liar will be directly erased. ”

"In the sky is fierce, iron is like a fist, strong and fierce, its fist is as fast as the wind, Xu is like a forest, invades like fire, does not move like a mountain, it is difficult to know like yin, and the fist wind is like thunder. The two fists swept by, like the beginning of heaven and earth, and the power was suspended. ”

Zhong Tianzheng grasped the law and divided the formulas into categories according to the flat leeks in the formula, making the formulas easier to remember.

Stand flat shoulders and relax, hands drooping to the sides, eyes slightly closed, and concentrating for a moment. As soon as you inhale, you must hold your breath and close your abdomen to the sky. The burst sound is as strong as the sky, and the rest is calm.

When he carried it here, Zhong Tianzheng was in a trance, a burst of horror and thought that he had forgotten, Zhong Tianzheng took a step, and then remembered it instantly.

His hands were clenched into fists, and he squatted and flipped with his palms. The two fists pointed to the sky, and they were divided into dantian. Hold your breath quickly, slow your breath, stand up and flip up, and the internal force secretly supports the tiger's mouth. Flench your fists and raise your elbows back. Wuding Kaishan palm strength out, micro arc out of a flat type. Jackie Chan loosened his shoulders and fell, his two fists slowed down his thoughts, his palms splashed in all directions, and his hands folded in salute. ”

"After passing the test, the host cultivates quickly, and rewards the six paths of beginner-level Lu cuisine. ”

"And reward recipes? Great, this work is not in vain. ”

Zhong Tianzheng was ecstatic, he still preferred cooking to learning steel boxing.

"Sooner or later, one day, I will learn the eight major cuisines of the country. Zhong Tianzheng secretly made up his mind in his heart.

After reciting the steel fist formula, Zhong Tianzheng returned to reality, looked at the hour, and only half a pillar of incense had passed.

"It seems that the system is not deceiving me. ”

At this time, the door opened, and Shangguan Yan came in.

"Oh, this lonely man and widow, what are you doing here, little swallow. Zhong Tianzheng smiled evilly.

"you, you don't have a straight mouth all day. I don't like the food here, it's unpalatable, and it's not as comfortable as a bowl of porridge. Shangguan Yan had a bitter face.

"No wonder, I didn't see you move chopsticks much just now, I thought the girl's family ate so little, I didn't eat enough, right, sit here and wait, I'll come in a while." Zhong Tianzheng said.

"Are you okay? You can still cook?" Shangguan Yan looked at him suspiciously.

"Ride a donkey and read a record book. Then Zhong Tianzheng walked out the door and entered the cooking space.

There is a rule in the cooking space that only cooked dishes and ingredients are allowed, and nothing else is allowed to be brought to reality.

Zhong Tianzheng wanted to try the beginner six-course Lu cuisine that he had just learned to make.

The first dish he tried was sweet and sour carp, which has five ways to cook. Since Zhong Tianzheng had never done it before, he wanted to try it this time.

The first kind of cooking is to remove the scales, internal organs, and gills of the carp, and cut the two sides of the fish body every 2.5 cm straight and then obliquely into a turning knife, lift the fish tail to open the knife edge, and sprinkle cooking wine and refined salt into the knife edge to marinate slightly; clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt, and wet starch are paired into a sauce; sprinkle wet starch at the knife edge, fry it in seventy percent hot oil until the skin becomes hard, move to a slight fire and soak and fry for 3 minutes, and then fry it on a hot fire until golden brown, take out the plate, and loosen the fish with your hands; After the garlic is fried in a pot to bring out the fragrance, pour in the right sauce, and when it bubbles, use the boiling oil of the fried fish to wash into the juice, and stir-fry it slightly and quickly burn it to the fish.

Zhong Tianzheng tasted it, and quickly tasted it.

Keep cooking! Zhong Tianzheng is very strict with his cooking skills!

Crack the eggs into a bowl, add flour, dry starch and an appropriate amount of water to make a whole egg batter; remove the scales, gills and fins of the live carp, disembowel and guts, and wash them. Every 0.5 cm on the back of the fish, evenly cut the peony knife on both sides, lift the fish tail upside down, and the fish meat of the flower knife on both sides can be rolled down from the tail. Use salt, monosodium glutamate, green onion and ginger wine juice to marinate the fish for about 20 minutes; put the net pot on the fire, put the oil and burn until it is hot, grab the head and tail of the carp wrapped in the whole body evenly with the whole egg batter, gently put it into the oil pan and fry it slightly, then turn over and put all the fish into the oil pan, fry it into light yellow and take it out, when the oil temperature rises to eighty percent hot, then fry the fish into the pot and fry it to golden brown, pour it into a colander and drain the oil; then put it flat in the fish plate, wrap the fish with a clean wet towel and pinch it tightly, so that the fish chest spine is separated from the backbone, but the fish shape should be kept intact; leave a little oil in the pot, put ginger shreds, Red pepper shreds, sugar, soy sauce, vinegar and an appropriate amount of water boil, dilute with wet starch to thicken, when the sweet and sour sauce is thick, pour the boiling oil into the pot, sprinkle the green onion segments, pour sesame oil, and pour the sweet and sour sauce on the fried fish.

Still not satisfied, give up this practice.

He blanched the broccoli in boiling water and set aside, and when the carp was cleaned up, he removed the fishy tendons on both sides. Use a knife at an angle of 45 degrees to evenly open the slice of the fish. Marinate with cooking wine and salt for 30 minutes, mix 100g of water, 60g of flour and 30% starch, stir well, and add the marinated carp. Once the whole fish is battered, lift it by hand to remove any excess batter, pour plenty of oil into the pan, heat it, add the fish, and use a spatula to stand up the head and set it for a few minutes. Then put it sideways in a pot and fry it until golden brown, pour 80g of water, 50g of aged vinegar, 40g of caster sugar, 30g of light soy sauce and 20g of cooking wine into another pot and bring to a boil. Pour in the green onion, ginger and garlic. Bring to a boil. Sift off the green onions, ginger and garlic. Pour in the tomato paste. Pour in the diced vegetables. Mix well. Cook slightly, add some salt, remove from the pan and pour over the carp.

Although this approach is stronger than the previous one, it still needs to be improved.

After cleaning up the carp, he drained the water, cut 2.5 cm on each side of the fish body, cut it 1 cm deep and then 2 cm deep, marinated it with pepper, light soy sauce and a little salt, and mixed light soy sauce, sugar, vinegar, cooking wine, tomato sauce and water into sweet and sour sauce for later use. Mix the starch and flour into a paste, spread evenly on the marinated fish, boil the oil until it is 70% hot, lift the tail of the fish, and fry the fish head in the oil first. Then scoop the oil and pour it on the fish, and then slowly put the fish into the oil pan when the batter is solidified; wait for the fish to fry until golden brown, remove the oil and put it on a plate for later use; leave a little oil in the wok, add chopped green onions, ginger and garlic and stir-fry until fragrant, and then pour in the prepared juice. Add a little wet starch to thicken the pot and pour it over the fish. Prepare the carp for preliminary processing (remember to draw white tendons), put peony flower knives on both sides of the fish, marinate the fish with cooking wine, salt, monosodium glutamate, white vinegar, pepper, green onion and ginger for about 10 minutes;

The last method is to dry the marinated fish with a dry cloth, then hang the gouache paste and fry it in a hot oil pan until golden brown and crispy, and adjust the sweet and sour sauce. Put oil in a pot, add tomato sauce, sugar, monosodium glutamate, white vinegar, water, stir, and finally add a little cornstarch;

Put the fried fish on a plate and pour the prepared sweet and sour sauce over it.

Zhong Tianzheng tried it, sweet but not greasy, fragrant but not scattered, that's it!

Zhong Tianzheng took a bowl of rice and prepared sweet and sour carp, came out of the cooking space, returned to the room and put it in front of Shangguan Yan.

"Please taste. ”

"Can you eat it so quickly?" Shangguan Yan picked up the chopsticks suspiciously.

She took a piece of fish, put it in her mouth and chewed it.

"Hmm~~ It's delicious, is it really made by you?" Shangguan Yan looked at Zhong Tianzheng suspiciously.

In her eyes, Zhong Tian was an innkeeper, but she still didn't believe that Zhong Tianzheng could cook.

"Next time you cook, lead you to the side, if you don't believe it, I'll tell you about cooking, listen, first... ”

Zhong Tianzheng gave Shangguan Yan a detailed explanation of the cooking of the sweet and sour carp he chose at the end.

Shangguan Yan listened while eating.

"I didn't expect you to cook, Xiao Tianzheng. Shangguan Yan said with a smile.

"Then there are so many things you can't think of, huh. Zhong Tianzheng said proudly.

"Look at what the hell you do. Shangguan Yan rolled his eyes.

At this time, there was a sudden sound of flutes, very sad and resentful, and the two came to the side of the building and saw the proprietress of the inn in the courtyard standing, playing the flute.

"With such a sad flute, I don't know what this proprietress has experienced. Shangguan Yan sighed.

"How do you know?" Zhong Tianzheng asked.

"Only women can really understand women. Shangguan Yan said.

At this time, suddenly the door was pushed open, and a group of masked black-clothed men rushed in, with knives in their hands, and eight black-clothed men instantly surrounded the proprietress in an instant.

Zhong Tianzheng was startled, and just as he wanted to make a sound, Shangguan Yan covered his mouth, and then pulled himself to the back, so as not to let the people below find out.

"The proprietress is so leisurely, and she also plays the flute! Acquaintances hurry up and hand over the recipes, and you can also leave you with a whole corpse, otherwise you will die without a place to be buried." A masked man in black struck twice with a knife.

"Hmph, the recipe is here, you have the ability to get it yourself. The proprietress took a book out of her arms and put it back down.

"Recipe?" the men in black glanced at each other.

"Rob, kill her!"

The eight men in black instantly raised their knives and looked at it.

The proprietress picked up the flute and drove the internal force to blow the flute, and the sound was very poignant and unbearable in an instant.

Zhong Tianzheng and Shangguan Yan both covered their ears tightly.

The seven men in black instantly covered their ears and lay on the ground screaming. The remaining man in black was unaffected, still slashing with his knife.

The man in black rushed in front of the proprietress, who put away the flute, flew up in the air, drew a short sword from the flute, and fought with the man in black.

The knife and the dagger kept colliding, and there was a "ping-pong noise" sound.

"Who are you?"

The man in black asked.

"You don't deserve to know!"

The proprietress threw out the short sword, the eyes of the man in black flashed, and a tumbling dodge the attack of the short sword, but the seven men in black on the ground suffered, and their throats were cut by the short sword, and they died of anger after a while.

The man in black held on to his injured shoulder, and the blood from the wound continued to drip on the floor, although he had dodged the short sword, the sword qi still injured him.

"Diyin Sword Qi, you've actually practiced to this point!" the man in black was shocked.

"Hmph, go back and give your master a reply, saying that I, Wang Jing, are waiting for him here. Get out of here, spare your dog's life today!"

The man in black unwillingly covered his wounds, picked up the knife and slipped away.

Shangguan Yan and Zhong Tian were watching all this.

"Good girl, this boss lady is so powerful, but why did these men in black kill her?" Zhong Tianzheng said.

"The crux of the matter should be the recipe. Shangguan Yan said.