Zhong Tianzheng hurriedly returned to reality, and saw that only himself and the player were left on the field, so he stepped up to make Hunan-style bamboo shoots and fried bacon.

He took out the fresh bamboo shoots and cut them into oblique slices and soaked them in cold water. Soak the best bacon in cold water in advance for the morning, or cook it in meat water until soft. Soaking in cold water for a morning is mainly to remove the excess salt in the bacon. However, most restaurants use boiling water to produce the taste of salt. Personally, I think it is economical to soak it in cold water. Take out the bacon and change the knife into thin slices, (I personally think that the slice is about 0.2-0.4 cm) and soak it in cold water for 3 hours to soak the soaked bacon and take it out.

Burn oil in the pot, first of all, you have to oil the bamboo shoots, and then oil the bacon, if you don't want to bother, you can also oil together, as far as I know, most restaurants are oiled together. (Separate the oil so that the bamboo shoots themselves are not covered by the taste of bacon, and the fried bamboo shoots are more fragrant)

Put a little oil in the pot, add ginger and garlic, and stir-fry until fragrant. Pour in bamboo shoots and bacon, put monosodium glutamate, chicken essence, soaked bacon does not need to put salt when stir-frying, because you also need to put soy sauce or light soy sauce, they are all salty, and then put some oil, stir-fry a few times, put red pepper, and garlic leaves. If you use dried chili peppers to fry, it will be a little more difficult, that is, the dried chili peppers are fried with ginger and garlic, but the dried chili peppers will turn black after a long time, so the heat must be mastered very well, and the battle must be resolved quickly

After the garlic leaves are cooked, they can be cooked, and of course, if you want to be pretty, you have to thicken them with cornstarch water. Serve

First of all, wash the fine pork belly with water, cut it into shredded meat, not too thick, cut the ginger and garlic into minced ingredients are ready, it's time to get out of the pot, heat the pot, put it into the clear oil and slide the pot, then add a small amount of lard, pour in the shredded meat, stir-fry the fragrant, add a little Sichuan Pixian bean paste, fry the red oil, pour in the ginger and garlic, dry chili flakes, fry until fragrant, it's time to season, add a little salt, a teaspoon of monosodium glutamate and chicken powder, get out of the pot and set aside, the marinade is almost done. Add water to the pot, boil, put a small amount of salt, can effectively avoid the pot when cooking noodles, put in the noodles, mix back and forth with chopsticks, cook until the noodles float, use a colander to fish out the most important step, soy sauce, steamed fish drum oil, spicy fresh sauce, according to the ratio of one to one to mix about 20 grams of sauce, and noodles with shredded pork marinade, blanched coriander garnish, OK, is not very simple!

Zhong Tianzheng then made Hunan beef hot pot, he sliced the beef, marinated it in olive oil and peppercorns (no need to add salt, only oil to make the beef tender) and cut the pork belly into thick slices. Heat the oil in the middle of the pan, put the pork slices, stir-fry and change color, turn to medium-low, and simmer the lard. Until the meat slices are golden brown, don't make too much fire, and don't dry all the fat.

Add dry chili peppers to the pot, fry the fragrant Pixian bean paste (or wet tempeh) over low heat, fry the sauce thoroughly over low heat and turn to high heat, put the marinated beef (about half an hour before marinating), pull a few times, add a bottle of cap and two pots, fry a few more times over high heat, add water, pay attention to the amount of water do not add more, can not be over-beef. After the soup boils, cover and turn to medium heat, cook until the beef is seven or eight mature, turn off the heat.

Raw moldy beans (cowpeas) are spread all over the bottom of the hot pot pot, pour all the beef and soup base in the seventh step wok, sprinkle green garlic on top, cover it, heat it at 800w on the induction cooker, simmer for more than ten minutes, and then continue to add other dishes when the moldy beans are cooked. Mushroom wow, potato wow, duck blood, luncheon meat, super recommended with water chestnut pieces!

Then make snacks Hunan flavor stinky dried seeds. Prepare the dried seeds, red pepper, spicy sauce, light soy sauce, red vinegar, fish sauce, olive oil, minced ginger, minced garlic and water. Wash the stinky dried seeds, and change one large piece into four small pieces. Wash the red pepper and cut into cubes. Add olive oil to the pot, boil until four or five are hot, add stinky dried seeds, and boil on both sides until golden brown. Add the stinky dried seeds from the pot, leave a little base oil, add ginger and minced garlic and stir-fry until fragrant. Pour in the red peppers, add the spicy sauce and continue to stir-fry until fragrant. Pour in the stinky dried seeds from the kang, add light soy sauce, fish sauce, and red vinegar. Add water and submerge the dried seeds. Cover the pot with a lid and bring to a simmer to reduce the juice. Remove from the pan.

Zhong Tianzheng continued to make snacks with pickled peppers and chicken offal.

100 grams of chicken heart, 100 grams of chicken gizzards, 100 grams of chicken liver, 100 grams of pickled pepper, and a piece of pickled ginger. 2-3 garlic plates, 1 green pepper (optional), 1 tsp cooking wine, 1/4 tsp white pepper, 1/2 tsp salt, 2 tbsp oil, 1/2 tsp starch.

He washes the chicken offal and sets it aside, peels the garlic well; soaks the fungus in warm water, slices ginger, garlic and green onions, removes the fascia from the chicken gizzard, carefully slices off the white layer on it with a knife, and slices it for later use; slices the chicken heart and chicken liver, and the chicken heart should remove the thicker blood vessels inside; the cut chicken offal is mixed with cooking wine, white pepper and starch and marinated for about half an hour;

Pour oil into the pot, when the oil is hot to 6 percent, pour in green onions, garlic, ginger and pickled peppers to burst out the fragrance; put down the good chicken offal, stir-fry until the chicken offal changes color; add the soaked and washed fungus and stir-fry for about a minute; finally add the green pepper shreds, add salt and stir-fry evenly.

The white part on the chicken gizzard can also not be removed, but you will feel that there is a little blood vessels in the chicken heart as much as possible, otherwise there will be a fishy smell;

Green peppers are added to add color and flavor, or they can be left out or replaced with parsley. Fungus (water hair): fungus should not be eaten with snails, from the perspective of food medicinal properties, cold snails, when encountering smooth fungus, is not conducive to digestion, so the two should not be eaten together. People with hemorrhoids should not eat fungus and pheasants together, pheasants have a small poison, and eating the two together induces hemorrhoids bleeding.

The fungus should not be eaten with wild ducks, which are sweet and cool, and easy to indigestion.

Zhong Tian was about to have a colorful first dish, he made peacock open-screen fish, and took the last cart of ingredients from the car.

He prepares aconitum fish (1 piece, 450 grams), dried shiitake mushrooms (3 pieces), finger pepper (5 pieces), garlic (2 cloves), ginger (3 slices), green onion (2 sticks), oil (2 tablespoons), steamed fish soy sauce (2 tablespoons), cooking wine (1 tablespoon), white pepper powder (1/3 tablespoon).

Wash the aconitum fish and cut off the head and tail, cut the knife from the back of the fish, and cut the flower knife every 1 cm or so, cutting the bones of the fish while still keeping the belly connected. Ginger and garlic are cut into slices, green onions are cut into segments, chili peppers are cut into rings, and dried shiitake mushrooms are soaked in water and cut into strips. Spread the ginger and garlic slices, shredded shiitake mushrooms and green onion segments on a plate, then arrange the body, head and tail of the fish on the plate, and sprinkle with the chili pepper.

Drizzle 2 tablespoons of steamed fish soy sauce, 1 tablespoon of cooking wine and 1/3 tablespoon of ground white pepper over the fish. Bring the water to a boil, add the aconitum fish, cover and steam over high heat for 8 minutes. Remove the steamed aconitum and drizzle with 2 tablespoons of hot oil before serving.

The backbone of the aconitum fish must be cut off in order to swing the fish body into a fan shape, and the belly of the fish should be kept connected when cutting, and it cannot be cut. Put shiitake mushrooms, ginger, onion and garlic under the fish body, etc., which can elevate the fish body, so that it is heated evenly when steaming, and the fish meat is more delicious and tender.

Steamed fish soy sauce has a strong umami flavor and light color, and is mostly used to steam seafood or fish, and it is not suitable to use light soy sauce or dark soy sauce to steam fish, the former will taste salty, and the latter will be black in color.

Aconitum should be poured with hot oil after steaming, which will make the fish delicious and juicy, and will not be too dry or fleshy. Aconitum fish is small and round in size, the heaviest is not more than one catty, its whole body has only one backbone, the meat is more and the bones are less, the meat is delicious, and it is very suitable for the elderly and children to eat more.

He then made authentic Hunan flavor shrimp, green shrimp water and a little salt to rest for 1 day, during which the water was changed several times, poured a large amount of two pot heads, white vinegar, salt, and brushed the shrimp body and shrimp belly with a brush. Remove the head and cheeks of the shrimp, open the intestines and open the back, rinse with water, sit in the pot and get big oil, the lobster is red with oil, sit in the pot and get oily, and the spices such as star anise, cinnamon, bay leaves, cloves, white pepper, dried ginger and so on. He stir-fried the lobster for 1 minute, added the spicy sauce, homemade spicy beef sauce, homemade MSG, homemade chili red oil, and stir-fried evenly. Add the broth, bring to a boil over high heat, add the perilla, salt, five-spice powder, turn to low heat, and simmer for 15 minutes.

He makes the bean sprouts as the base, puts the shrimp and broth into a dry pot or hot pot, sprinkles the green onion segments and eats it, the shrimp, if it is a green shrimp, the shell is soft and tender, and the color is lighter. The old man with hard shell meat and the surprisingly big black shell iron general really didn't have anything to eat. When buying shrimp, you should pay attention to whether the shrimp belly is clean, the clean shrimp is pond-raised or wild shrimp is very dirty, and it should be kept with water for at least one day, and then soaked and disinfected with two pots, white vinegar and salt, and cleaned by hand with a small brush. Don't miss the Shenma shrimp yellow, while you enjoy it, you also enjoy his neighbor's shrimp gills and the dirt inside

A pot of fresh soup is very important for shrimp, and homemade spicy beef sauce, MSG, chili red oil, and five-spice powder are combined with authentic spicy sauce and broth to present the perfect texture of the shrimp. Shrimp with perilla is the taste of Hunan.

For the last few dishes, Zhong Tianzheng chose authentic Hunan stir-fried pork.

Wash the chili peppers, cut them into slices with a quick knife, cut the meat into thin slices and set aside the dry pan without oil, stir-fry the chili peppers over medium heat, stir-fry until the chili peppers are weak, take them out and set aside, sit in the pot to get oily, stir-fry the garlic, stir-fry the pork belly, and stir-fry the oil. Stir-fry the lean meat until it changes color, stir-fry the chili pepper for 2 minutes, season with salt and MSG, stir-fry for 2 minutes, sprinkle the steamed fish soy sauce, stir-fry evenly.

Chili peppers are sliced with a quick knife, which is more delicious than using them to cut into slices, and the reason is the same reason that fried shredded cabbage is delicious by hand

Pepper should be stirred in an iron pot without oil first, stir-fry until the pepper is weak, spicy and fragrant, in the process of dry stir-frying, keep turning the pot, keep squeezing and grinding the pepper with a frying spoon, such a chili dish is delicious, it is the authentic chili fried meat technique steamed fish soy sauce is sprinkled at the end, one is to enhance the freshness, one is to increase the fragrance to eat authentic chili fried meat, it is necessary to follow the traditional ancient method, master the heat, and use time and energy in exchange for the pepper fragrant, slightly burnt does not affect the eating

Authentic Xiangxi bandit pork liver, he washed the pork liver, cut four large strips for later use, the pork liver to remove the surface fascia, cut thin slices, rinsed repeatedly under running water until the water is clear, add salt and white vinegar with water, and soak for 1 hour. Soak the clean pork liver, drain the water, marinate it with a second pot head and starch sizing for 30 minutes, wash off the mucus on the surface and set aside. Cut the ginger into diamond-shaped slices, cut the garlic into lumps, and cut the Hangzhou pepper into oblique slices for later use

He sits on the pot and stir-fries the oil, sliding and frying the pork liver over high heat for 30 seconds, until the pork liver changes color, sits on the pot and stir-fries the oil, stir-fry the ginger, garlic and pepper for 2 minutes, add the pork liver, add salt and MSG, stir-fry for 1 minute, pour soy sauce and dark soy sauce, stir-fry evenly, and get out of the pot.

As a detoxification organ, pork liver must be rinsed clean, firstly, it is safe to eat, and secondly, it is refreshing to stir-fry the dish. Soaking pork liver in salt and white vinegar can remove residual toxins from the pork liver. Marinating with two pots and starch sizing can make the pork liver smooth and tender without fishy smell. The pork liver should be fried tenderly, and the key is to quickly stir-fry on high heat. The marinated pork liver should be cleaned, otherwise it will be mushy and collapsed. The soy sauce is very delicious and can perfectly highlight the taste of the pork liver, which is very good.

Zhong Tianzheng's last dish is shredded cabbage,

He prepared 250 grams of cabbage, 100 grams of pork belly, 4 dried chilies, 3 grams of garlic slices, 1 teaspoon of balsamic vinegar, 2 teaspoons of soy sauce, 1 teaspoon each of salt and cornstarch, 2 teaspoons of oil, and 1 teaspoon of cooking wine. After washing the cabbage, tear it into small pieces by hand, wash the dried chili peppers and cut them into sections, wash and slice the pork belly and marinate it for a while with cornstarch, cooking wine, and soy sauce.

Put oil in the pan and cook until it is 50% hot, put in the pork belly slices and fry the oil over low heat, put a little salt and put it out. Leave oil in the pot, heat it for six until it is hot, fry the chili pepper and garlic slices to the fragrance, adjust to high heat, add the beef cabbage and stir-fry until it is half cooked, add the pork belly slices and balsamic vinegar and stir-fry evenly to get out of the pot.

Dry pot shredded cabbage. 300 grams of cabbage, 5 grams of garlic (white skin), 10 grams of green onions, 15 grams of vegetable oil, 3 grams of salt, 2 grams of monosodium glutamate, 2 grams of chicken essence, 5 grams of soy sauce, 10 grams of vinegar. Tear the cabbage into large pieces and set aside in water; Stir-fry the tea oil and garlic slices until fragrant, and stir-fry the cabbage with water; Continue to bring the seasoning and stock to a boil, thicken and put into a dry pot, and sprinkle with green onions.

Cabbage, garlic slices, green onions, tea oil, salt, monosodium glutamate, chicken essence, soy sauce, broth, vinegar. Tear the cabbage into large pieces by hand and set aside in water. Stir-fry the tea oil and garlic slices until fragrant, stir-fry the cabbage with water, continue to bring the seasoning and stock to a boil, thicken the pot and put it into a dry pot, and sprinkle the green onions.

Shredded cabbage is one of the most famous Hunan dishes, the method and selection of ingredients are very simple, it is to tear the cabbage into slices by hand to maintain its original flavor and not lose it, and then stir-fry it with dried red pepper and Sichuan pepper.

Cabbage (1 piece, 630g), dried chili pepper (15 pieces), Sichuan pepper (1 tablespoon), minced garlic (1 tablespoon), coriander (1 stalk)

Oil (3 tablespoons), chicken broth (1/2 tablespoon), light soy sauce (1 tablespoon), salt (1/5 tablespoon)

Wash the cabbage, break off the old leaves, and tear them into sheets. Dice the dried chili peppers and mince the garlic. Heat 3 tablespoons of oil, add minced garlic, dried chilies and Sichuan peppercorns, and stir-fry over low heat until fragrant. Pour in the cabbage and stir-fry quickly on high heat until the leaves are slightly soft and slightly translucent. Add 1/2 tablespoon chicken broth mix, 1 tablespoon light soy sauce and 1/5 tablespoon salt and stir-fry to taste. Put the fried cabbage on a plate, garnish with coriander leaves, and serve.

He prepared cabbage, garlic cloves, shredded dried red peppers, starch water, Sichuan peppercorns, refined salt, sugar, rice vinegar, soy sauce, lard, and sesame oil.

Rinse the whole cabbage in clean water, remove the cabbage rhizome and tear the cabbage leaves into about 1/3 palm-sized sheets, put the tearing cabbage leaves into a pot, wash them again with flowing water and soak them slightly, peel and slice the garlic cloves, soak the peppercorns with warm water and control the water for later use; Heat the wok and remove the lard to the pan, and the lard will slowly melt. When the oil temperature rises to three or four percent of the heat, the peppercorns are stirred in the pot until fragrant, the garlic slices are stirred in the pot until fragrant, and the dried red pepper shreds are sprinkled into the pot to boil in the pot;

Pour the cabbage leaves into the pot and stir-fry quickly. Pour a circle of rice vinegar along the edge of the pot, stir-fry quickly, add 1 tablespoon of umami soy sauce, 1/4 teaspoon of sugar, and 1/2 teaspoon of refined salt to the pot and stir well; After stir-frying the cabbage leaves on high heat until crispy, pour a tablespoon of rice vinegar along the edge of the pot again, and pour a little sesame oil into the pot and put it on the plate.

He finally went to the car to get cabbage, onions, garlic, red peppers, five-spice powder, vegetable oil, salt, oyster sauce, light soy sauce, and water starch. He tore the cabbage into large pieces, washed them, and drained the water. Finely chop the green onion. Finely chop the garlic. After the wok is hot, pour in the appropriate amount of oil and wait for the oil temperature to rise. Add green onions, garlic, red peppers, and five-spice powder, simmer over low heat, and stir-fry until fragrant. On high heat, add the cabbage and stir-fry. Stir-fry until the vegetables are tender, add salt, and stir-fry. Add light soy sauce and stir-fry. Add the oyster sauce and stir-fry. Pour in water starch. Stir-fry evenly, then serve on a plate.

Stir-fried vegetables such as cabbage will appear in vegetable soup at the end, and if the juice is not collected, it will ooze more after serving. Depending on the amount of vegetable soup, adjust the amount of water starch to thicken and collect the thick soup.

Clean the cabbage, tear it into small pieces by hand and heat it in a wok, add oil, garlic and chili peppers, stir-fry the cabbage together until the cabbage is 8 ripe, add salt, soy sauce, vinegar, and chicken essence and stir-fry well. Tear the cabbage into small pieces by hand and stir-fry it on high heat throughout the whole process

Ingredients: Half a pop bag, appropriate amount of pork belly, a little garlic and dried chilies.

He prepares the seasonings: soy sauce, sugar, chicken essence, cooking wine, salt, balsamic vinegar. Tear the cabbage into small pieces and soak them in lightly salted water and wash them. Peel and slice the pork belly, also slice the garlic, wash the dried chili peppers and cut them in half with scissors. Heat the pan with cold oil, add the pork belly and simmer until it is just transparent. Add the garlic slices and continue to stir until fragrant. Add the drained cabbage and dried chili peppers over high heat and continue to stir-fry.

Then add all the seasonings except balsamic vinegar and chicken essence, and add a little water and stir-fry until until cooked. Add chicken essence before cooking, add balsamic vinegar along the edge of the pot and mix well.

Chinese cabbage, garlic, red pepper, salt, Sichuan pepper, chicken essence, white vinegar, sesame oil. Prepare the ingredients. 1 cabbage, appropriate amount of garlic, appropriate amount of red pepper. Remove the cabbage leaves. Tear the leaves into large pieces. (about four or five centimeters). Soak the torn cabbage in lightly salted water for 20 minutes. (This step can not only make the cabbage more crisp in taste, but also remove the residual pesticides on the leaves). Slice the garlic and red pepper into pieces and set aside. Drain the soaked cabbage. (Be sure to drain the water, otherwise it will affect the taste of the dish) pour an appropriate amount of cooking oil into the pot, and add chili, pepper and garlic slices to stir-fry after the oil is hot to make it fragrant.

Put the cabbage in a pot and stir-fry over high heat. Put a little salt, chicken essence, white vinegar, and drizzle a little sesame oil before cooking. Cabbage is better when torn by hand than cut with a knife. Stir-fry this dish must be done over high heat and not for too long. Otherwise, it will affect the taste of the dish.

"It's time!"

Zhong Tianzheng had just finished cooking the last dish, and glanced at the contestant who was cooking Hunan cuisine, and he happened to put down the kitchen knife.

It was already dusk, and the master counted the numbers one by one, and finally asked the chef to start tasting, and several players he designated, including Zhong Tianzheng.

"It seems that the first round of screening is the quantity, and the second round is the selection of flavors. Zhong Tianzheng thought to himself.

The chef tasted the dishes of several people with a blank face, but there was no reaction until he tasted the dishes of Zhong Tianzheng and another contestant who made Hunan cuisine, and then nodded.

He whispered a few words to his master, and he nodded.

"Alright, all stand up, and I announce the results. ”

The players who were tired and didn't want to move hurriedly got up and listened.

"The players who advanced to Linhe Town are Zhong Tianzheng and Shi Zheng. ”

Zhong Tianzheng glanced at the player named Shi Zheng, and saw that he was about the same age as himself, he was also inch-headed, his eyes were extremely firm, and at the same time, he was dressed very plainly, and his hands were all calloused.

"Alright, let's disperse quickly, and the two finalists please come with me. ”