"A special host quest has been detected and is about to be completed, does it trigger an additional quest to learn the local cuisine?" the system said.

"Since it's all hard, let's take it all in one go. Zhong Tianzheng said.

"I'm willing to learn!" Zhong Tianzheng said resolutely.

"I started learning regional cuisine for any time. ”

Fried cake is a traditional specialty cake in Northeast China, Taiyuan, Datong, Shanxi, Zhangjiakou, Hebei and Fengzhen, Inner Mongolia. Fried cake is more particular, fried cake has three characteristics: small, thin skin, and many patterns, and its flower samples are divided into three kinds of bean filling, sugar filling, and vegetable filling. There are four kinds of bean filling, including adzuki beans, cowpeas, lentils, and kidney beans; there are two kinds of sugar fillings: brown sugar and white sugar, and green and red silk, roses, walnut kernels, and preserved fruits are added respectively; vegetable fillings include mung bean sprouts, potatoes (commonly known as yam in this region), carrot filling, ground vegetables, dried tofu, potato filling, potato, bitter vegetables, leek filling, potatoes, celery filling, etc. No matter what kind of stuffing the oil cake is, it tastes crispy on the outside and tender on the inside, and the aftertaste is endless.

Zhong Tianzheng thought to himself: "The cake is very delicious, the fried golden fried cake, wash the yellow rice, soak it in cold water for 4 hours, grind the rice with water into a thin paste, and then hang the bag to purify the water, put it in a warmer place to ferment, and the noodles are just ready." Roll a small piece of dough, knead it into a ball, press it into a round skin, pick the bean paste and put it on the round skin, press the filling with a spoon while rotating the round skin, gradually wrap the filling, pull off the noodles at the mouth, put it on a wet cloth and press it into a round cake shape; the peanut oil in the pot is burned to sixty percent hot with a strong fire, the round cake is put into the oil pan, and the fish is taken out when it is fried until it is golden brown. But the fried cake in Shanghang is the best. The main ingredient is the appropriate proportion of high-quality rice, soybeans, soaked and ground into milky white pulp water, garlic takes its white matter part, cut into slices and tears into strips, put into the pulp, add an appropriate amount of salt water, mix evenly, and choose the lean pork or beef, pounded into minced meat (but now most of the practices do not put minced meat). First, put the slurry into a round thin iron scoop, spread it into a bowl mouth size three or four minutes thick, and then add a small amount of pig, beef pulp to cover, put into the boiling oil pan to fry for about three or five minutes, the time is temporary, all by experience, until the color is golden and scooped up to make the oil drip dry. Camellia fried is the best, peanut fried is also better, and lard fried is second. Eat it while it is hot, the aroma is puffy, the quality is loose and fresh, and the oil is not greasy. Deep-fried cake is generally used as a good snack in the morning, after brushing your teeth and washing your face, you can eat two bowls of hot tea or meat slices and soup, the whole body is comfortable and refreshing, and people call it "fried cake to wash your face". Deep-fried cake is also a good ingredient for breakfast with porridge and soy milk. After molding, the smaller and thinner ones are called "fried cakes", and the larger ones are called "crispy grits". ”

He prepared rice. Excipients: cowpea, mung bean. Ingredients: sugar, salad oil, sesame oil. Freshly ground yellow rice, add an appropriate amount of warm water, stir into uniform granules for later use. Sprinkle the yellow rice noodles layer by layer in the steaming cage drawer, knead the raw cake noodles into fine grains while sprinkling, cover the pot and steam over high heat for 10 minutes. Place the steamed dough on a greased plastic sheet, and press it back and forth with a rolling pin until the dough is delicate (roll it out while it's not hot). Wash and soak the cowpeas and mung beans until soft, add sugar and steam them until there is no hard core, and then stir the cowpeas and mung beans together. Roll the cake dough into strips, squeeze 30 grams each, and wrap it in bean paste for later use. Pour the salad oil and sesame oil into the cake oven at a ratio of 3:1, heat it, raise the oil temperature to 150 degrees, put it in the cake dough, and fry it until there are uniform bubbles on the surface, golden color, and no oil.

Ingredients: yellow rice noodles, brown sugar bean paste filling. Put a small amount of water in the yellow rice noodles and patiently and quickly knead them into small evenly moist particles with your hands. Put the steamer on the fire, put the grate and drawer cloth, cover the pot, see the heat coming out, evenly sprinkle a thin layer of Jiangmi noodles just kneaded, then cover the pot, and then see the heat coming out, continue to sprinkle on it, know that all the noodles are steamed thoroughly and steamed. (Note: Sprinkle the dough evenly.) Put the steamed rice noodles in a container while they are hot and start kneading them smooth. Sprinkle a little oil on the kneaded dough and knead it into evenly sized balls. Be sure to get it hot, and when it's cold, it will harden.

After the oil is hot, it will be fried, there is no clever way ~~ The noodles are cooked, and the fried drum can be out of the pot. Grind the millet into yellow rice, and then grind the yellow rice into noodles, that is, into yellow rice noodles, the yellow rice cake made of yellow rice noodles has the four characteristics of "yellow, soft, gluten, fragrant", there are two ways to eat, one is "vegetarian cake", the other is "fried cake".

Zhong Tianzheng thought to himself: "Tenderloin, eggs, mushrooms, ears, melons, radish, appropriate amount of green onions, appropriate amount of garlic, appropriate amount of pumping, a little salt, a little chicken essence, a little essence, sliced tenderloin, sliced cucumber, sliced radish, minced ginger, sliced garlic." Add a little salt, cooking wine, water starch to the tenderloin and set aside, and the eggs are cooked and served aside. Wash the fungus and tear the small flowers. Wash the mushrooms and set aside. Put a little base oil in the pot, when the oil temperature is hot, fry the green onions, ginger and garlic until fragrant, add the pulp tenderloin slices and stir-fry, and when the meat slices are ripe, they are respectively put in fresh mushrooms, fungus, carrot slices, cucumber slices and stir-fry until they are ripe. When all the ingredients are ripe, add eggs and seasonings to taste. Nut Saqima is a dim sum dish made with plain flour, eggs, and cooked sesame seeds. Plain flour, eggs, cooked sesame seeds. Water, pistachio kernels, all kinds of candied fruit, rock sugar

Put the flour in a large bowl, mix it by hand into a smooth dough, put on plastic wrap and let loose for 10-15 minutes. Use a rolling pin to roll out the loose dough into thin sheets of consistent thickness. Fold the dough in three folds (if the dough is a little sticky, brush with a thin layer of cooking oil before folding). Cut the folded noodles into thin noodles with a quick knife, pour an appropriate amount of cooking oil into the pot and burn it to 60% heat (you can take a small noodle and put it in, float it), then shake the noodles open, put them into the pot in turn, and turn them over from time to time with chopsticks until they are fried thoroughly. Start by taking a square container, lightly smearing it with a layer of cooked oil and sprinkling a layer of cooked sesame seeds on the bottom. Pour rock sugar, honey and water into the pot, turn on medium heat and stir with a wooden spatula from time to time until sticky bubbles emerge, and the soup scooped up has a sticky feeling of syrup. Quickly pour the fried noodles into the boiled syrup, quickly mix well and pour them into the container, press them as flat as possible with a wooden spatula, and then sprinkle the cut candied fruit strips and nuts evenly on it, and take out the pieces after letting them cool and set

The egg itself can play a fluffy role, so there is no need to add any additives, if you like the fluffy taste, you can add more egg whites. If the dough sticks when rolling or cutting, sprinkle a little hand powder on the surface of the dough or brush it with a little cooking oil so that it can be easily separated. When making syrup, if you are not sure, you can turn on low heat and boil it slowly, during which you should stir from time to time to prevent the bottom from paste, and boil the sugar solution to produce very viscous bubbles, and scoop up the dripping syrup when it presents a state of continuous adhesion. Try to use a non-stick wide pan for syrup, so that you can mix the syrup with the fried noodles quickly. Whisker meat, formerly known as Mushu meat, is a common characteristic traditional dish, one of the eight major cuisines of Lu cuisine-Confucian cuisine, commonly read as mushu meat, alfalfa meat, etc. Its dish is made by mixing pork slices with eggs and fungus, and is named because the scrambled eggs are yellow and crushed, similar to wooden leaves.

Liang Gongchen of the Qing Dynasty recorded in his "Records of the North East Garden, Part III": "In the northern store, the meat is fried with chicken, and the meat is called Muxi, and the cover is also broken and yellow." According to existing records, Muxi meat originally appeared in the menu of Confucius in Qufu, and its ingredients included magnolia slices in addition to pork, eggs, and fungus. After the dish was introduced to Beijing and other places, due to the lack of bamboo shoots in Beijing, magnolia slices were gradually replaced by daylily and cucumber slices. In addition to pork, eggs and daylily, the raw materials are black fungus and magnolia slices (bamboo shoots) in Confucius, Shandong, and black fungus, goldenrod and cucumber in Beijing. This dish is easy to make, the raw materials are readily available, the taste is fresh, the taste is delicious, the texture is rich, the nutrition is rich, and it is suitable for all ages. It doesn't need to prepare a lot, and it is an easy life experience for those who don't cook often.

150 grams of lean pork, 150 grams of eggs, 5 grams of dried fungus, 50 grams of cucumber, 5 grams of salt, 3 grams of soy sauce, 5 grams of cooking wine, 80 grams of oil, a little sesame oil. Mushu meat raw material is to cut the lean pork into shreds that are 5 cm long, 0.3 cm wide and 0.3 cm thick. Crack the eggs into a bowl and beat well with chopsticks. Soak the dried fungus in boiling water for 5 minutes, remove the roots, and tear them into pieces. The cucumber is cut into 2 cm long segments with an oblique knife, and then cut into slices with a straight knife after being flattened, and the shape of the slice is diamond-shaped. Shred the green onion and ginger. Put the wok on the heat, add oil, add eggs and stir-fry after heating, make it an irregular small piece, and serve it on a plate, which is the so-called "mushu". Wok on the fire, add oil to heat, put the shredded meat into the stir-fry, after the meat turns white, add green onions, ginger shreds and stir-fry, to eight ripe, add cooking wine, soy sauce, salt, stir-fry well, add fungus, cucumber and egg pieces to fry together, pour sesame oil after cooking. Ingredients: 200 grams of pork tenderloin, 10 grams of fungus, 1 cucumber, 2 eggs, 1 green onion, 1 small piece of ginger, 2 cloves of garlic. Soaked fungus. Soak the fungus in warm water in advance until it soaks. Cut the pork loin into slices, remove the roots of the fungus and tear it into small pieces, slice the cucumber, beat the eggs, and mince the green onions, ginger and garlic for later use.

Marinate the pork loinAdd a spoonful of cooking wine, a spoonful of cornstarch, and half an egg white to the pork tenderloin, then grasp and marinate for 10 minutes. Pour an appropriate amount of oil into the pan, pour in the egg mixture when the oil is hot, scramble the eggs over low heat and set aside. Pour a little more oil into the pan, heat the oil and add the tenderloin to slide quickly. When the tenderloin turns white, add green onions, ginger and garlic and stir-fry until fragrant. The meat doesn't need to be fried for too long to turn white. If you fry it for too long, the taste will be old. Put the fungus in a pot and stir-fry evenly, then heat for 2 minutes. Then add 1 tablespoon of salt and 2 tablespoons of light soy sauce to taste. Put the cucumbers in a pan and stir-fry well. Put the eggs in a pan and stir-fry well. Then put a little chicken essence and sesame oil before cooking, stir well.

Ingredients are ear, cucumber, egg, carrot, starch, salt, chicken essence, light soy sauce. Soak the fungus, peel and slice cucumber and carrot, slice pork, marinate the pork slices with a little light soy sauce for half an hour, wrap it in starch after marinating, blanch and drain the fungus, beat the eggs, fry them in the pot, pour oil into the pot, and fry the pork slices quickly to put them in reserve; hot oil. Add cucumbers and carrots and stir-fry for a few minutes, then pour in the sliced meat, eggs, and fungus and stir-fry together, add a little salt and chicken essence, and then stir-fry and then remove from the pan. It is best to fry the fungus in boiling water when eating, because if the fungus is not cooked thoroughly, it can easily cause food poisoning. When frying fungus, it should be poured when the dish is almost cooked, otherwise the fungus will continue to fry for a long time. Fungus (water hair): the iron content in black fungus is extremely rich, so often eating fungus can nourish blood and rejuvenate the skin, make the skin ruddy, radiant, and can prevent and treat iron deficiency anemia; black fungus contains vitamin K, can reduce blood clots, prevent the occurrence of thrombosis, has the effect of preventing and treating atherosclerosis and coronary heart disease; the gum in the fungus can absorb and discharge the dust and impurities remaining in the human digestive system, so as to play the role of clearing the stomach and purifying the intestines, it has the effect of gallstones, Endogenous foreign bodies such as kidney stones also have a significant dissolving function, and black fungus contains anti-tumor active substances, which can enhance the body's immunity, and regular consumption can prevent cancer and fight cancer. Bamboo shoots are rich in signature nutrients such as B vitamins and niacin, and have the characteristics of low fat, low sugar, and high dietary fiber, and can absorb a large amount of oil to increase taste. Therefore, obese people, if they often eat bamboo shoots, the fat they eat at each meal will be adsorbed by it, reducing the absorption and accumulation of fat by the gastrointestinal mucosa, so as to achieve the purpose of weight loss, and bamboo shoots also contain a lot of fiber, which can not only promote intestinal peristalsis, go to food accumulation, prevent constipation, but also be a good product for obese people to lose weight, and can reduce diseases related to high fat. In addition, because bamboo shoots are rich in niacin, dietary fiber, etc., which can promote intestinal peristalsis, help digestion, eliminate food accumulation, and prevent constipation, so it has a certain effect of preventing digestive tract tumors.

Zhong Tianzheng thought to himself: "Meat is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; Rape is rich in calcium, iron and vitamin C. In addition, carotene is also very rich, is an important source of nutrients for the growth of human mucous membranes and epithelial tissues, and is beneficial to resist hyperkeratinization of the skin. Rapeseed also has the effects of promoting blood circulation, dispersing blood and reducing swelling, invigorating blood and removing blood stasis, detoxifying and reducing swelling, widening the intestine and laxative, and strengthening the body. Foreign scientists have also found that rape contains substances that can promote the synthesis of rhodopsin, which can play a role in brightening the purpose, and pointed out that cruciferous vegetables such as rape can reduce the risk of pancreatic cancer. Eggs are rich in protein, fat, vitamins and iron, calcium, potassium and other minerals needed by the human body, its protein is the best protein in nature, has a repair effect on liver tissue damage; Improve memory and promote the regeneration of liver cells; eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body, and have anti-cancer effects; eggs have a sweet taste and flat nature; have the effect of nourishing the heart and soothing the nerves, nourishing blood, nourishing yin and moisturizing dryness. Egg white is rich in protein and 8 kinds of amino acids essential for the human body and a small amount of acetic acid, which can enhance the lubrication of the skin, protect the slightly acidic nature of the skin, and prevent bacterial infection; '

Zhong Tianzheng thought to himself: "Shuifa): Fungus should not be eaten with snails, pheasants, and wild ducks. Bamboo shoots should not be eaten with lamb liver. Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, mutton 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. Milk and lean meat are not suitable to eat together, because milk contains a lot of calcium, and lean meat contains phosphorus, these two nutrients can not be absorbed at the same time, foreign medical circles call it phosphorus and calcium phase. The ratio of calcium to phosphorus is between 1:1 and 1:1.5, which promotes mutual absorption. Eggs should not be boiled with sugar, eaten with saccharin and brown sugar will be poisoned, eaten with goose meat will damage the spleen and stomach, eaten with rabbit meat and persimmon will cause diarrhea, and should not be eaten with soft-shelled turtle, carp, soybean milk and tea. Egg whites cannot be eaten with sugar, soy milk, and rabbit meat. The Beijing home-style meatloaf is delicious and has a unique flavor. The main ingredients are 250 grams of minced meat (fat: lean = 3:7), 1 green onion, 300 grams of all-purpose flour, and an appropriate amount of water. 2 teaspoons salt, 1 tablespoon light soy sauce, 1 tablespoon cooking wine. ”

He prepared flour, white pepper, light soy sauce, and cooking wine and mixed them in one direction, slowly adding water, and stirring them in one direction with chopsticks as he added. It can also be replaced with pepper water. If you feel that the water filling is not easy to operate, you can also omit the step of adding water; stirring the viscous and strong, it does not have to be too thin; cut the Beijing green onion into chopped green onions for later use; add water to the noodles, stir with chopsticks while adding until the crumbs in the picture; knead the dough and then turn the basin upside down for about 15 minutes, which can make the dough more firm; the first method is to take out the dough and divide it into two pieces of dough of equal size; take a piece of dough and roll it out, and sprinkle some more thin noodles on the cutting board to help prevent sticking. If the board is wide enough, it can be rolled into a circle; spread the meat filling on the dough, leaving only one corner without the meat filling; use a knife to cut it with a dot as the center on the side that does not lay the meat filling; sprinkle the chopped green onion on top of the meat filling; the cut side begins to fold upward; fold it up in turn, the edge is firmly glued, if it is not sticky, you can apply a little water to help stick it; put a little oil in the pot and slowly cook it over medium-low heat. Sear until one side is golden brown, then turn over and sear the other side. After being baked, it can be directly cut into triangles and served on a plate; the second method of branding: take another dough and roll it into an oval shape, and spread it all with meat filling; roll it into a roll from top to bottom according to the long side; then coil up the rolled long roll from one side; roll it into a circle with a rolling pin before making a pancake.

The system says: "When making pork, lean pork is used as the main ingredient, supplemented by sweet noodle sauce, green onions, ginger and other seasonings, and it is cooked with "sauce burst", one of the "six explosions" unique to the northern cooking technique. [1] After the dish is cooked, it is moderately salty and sweet, with a rich sauce and unique flavor. In the thirties of the twentieth century, in a large compound about 4 miles northeast of the Forbidden City in Beijing, there was an old man Chen who was originally from Northeast China, and his grandson depended on each other for his life and made tofu for a living. Once, Chen Laohan picked out the thin pork, cut it into very thin slices, fried it in the pot and fried it with soybean sauce, there was no dough cake and a little tofu skin, cut it into cubes, and made a "roast duck" according to the cat and the tiger, and the grandson used the tofu skin to roll the green onions and "roast duck" to eat the fragrant smell, not to mention how happy he was, and the two spent a happy Spring Festival. When the grandson grew up, he became an apprentice in Quanjude and became a good cook, and he often ate roast duck, but he didn't feel the first time he ate roast duck. Later, after Chen Laohan's guidance, his grandson continued to improve the dishes, and only then did he have the shredded pork in Beijing sauce with rich sauce and delicate shredded meat. ”

Ingredients: 44 grams, 5 green onions, 2 slices of ginger, 2 cloves of garlic, 1/5 tablespoon salt, 1/2 egg white, 1 tablespoon corn starch, 1/3 tablespoon chicken broth mix, 4 tablespoons oil, 3 tablespoons sweet noodle sauce, 1 tablespoon cooking wine, 1/2 tablespoon chicken broth mix, 1/3 tablespoon sugar. To make shredded pork in Kyoto sauce, add cooking wine, 1/5 tablespoon salt, 1/2 egg white, 1 tablespoon cornstarch and 1/3 tablespoon chicken powder, and marinate for 15 minutes. Remove the head and tail of the green onion, cut the green onion into thin strips, spread it on a plate and set aside, take 1/3 bowl of water, add a little ginger slices and green onion shreds and mix well to make green onion and ginger water. Heat 3 tablespoons of oil, stir-fry the shredded pork until the meat turns white, set aside, mix 1/2 tablespoon cornstarch and 3 tablespoons water into cornstarch water. Add 1 tablespoon of oil to heat, add 3 tablespoons of sweet noodle sauce and stir-fry slightly, add 1/2 tablespoon of cooking wine, 1/2 tablespoon of chicken broth mix, 1/3 tablespoon of sugar and green onion and ginger water and stir well and bring to a boil. Pour in the shredded pork and mix well so that the sauce evenly coats the shredded meat, and pour in cornstarch water to thicken the sauce until it is thick. Serve the shredded pork, place on a plate with shredded green onions, mix well and serve. Zhong Tianzheng prepared 1 cucumber, 50 grams of shredded green onions, 150 grams of sweet noodle sauce, 30 grams of oil, 10 grams of soy sauce, 5 grams of cooking wine, 3 grams of starch, and 3 grams of sugar. Wash and shred the tenderloin, add egg white, soy sauce, starch and cooking wine to the shredded meat and mix well, and cut the dried tofu into small cubes. Add oil to the pot, add the shredded meat after heating, slide it away quickly, and remove it immediately when the meat turns white. Leave an appropriate amount of oil in the pot, heat it over high heat, add sweet noodle sauce and sugar, change the heat to low and stir-fry with a spatula, stir-fry until the sauce is fragrant, and small bubbles appear, change the heat to add shredded meat and fry quickly until it tastes. Put the fried shredded pork on a plate, add the gherkin segments and shredded green onions, and serve with the dried tofu.

Zhong Tianzheng thought to himself: "2 grams of monosodium glutamate, 20 grams of sugar, 1 gram of salt, 2 grams of starch, 1 egg, 150 grams of oil, 5 grams of ginger." Cut the pork into shreds, put it in a bowl, add cooking wine, salt, eggs, starch and grasp it well, that is, sizing, and cut the green onion into shreds obliquely and put it on a plate. Slice ginger and pat slightly, take the shredded green onion and put it in a bowl, add water, soak it into green onion and ginger water; add oil to the wok on the fire, put the shredded meat into the stir-fry after cooking, take it out when it is cooked, and drain the oil in the plate; put oil on the fire in the wok, add the sweet noodle sauce and fry slightly, put in the green onion and ginger water, cooking wine, monosodium glutamate, sugar, keep stir-frying the sweet noodle sauce, when the sugar is all melted and the sauce begins to become sticky, put the shredded meat into the non-stop frying, so that the sweet noodle sauce is evenly stained on the shredded meat; the shredded meat is placed in the plate containing the shredded green onion, the shredded green onion is basically covered, and it can be mixed well when eating. Ingredients: pork tenderloin, green onions, cucumbers, bean skin, sweet noodle sauce, sugar, sesame oil, soy sauce, cooking wine, egg whites, starch, green onions, ginger, etc. Cut the pork loin into thin strips, add salt, soy sauce, pepper, cooking wine, and cooking oil, stir well, and marinate for 20 minutes. Boil the bean skin in a pot of boiling water for 3 minutes, remove it and set aside, remove the white onion and cut it into thin strips, and cut the cucumber into strips for later use. Pour the sweet noodle sauce into a bowl, add sugar, sesame oil, green onion and ginger water and stir well. Add egg white and starch to the marinated shredded meat and mix well. Heat a little oil on the fire, pour in the marinated shredded meat, quickly cut it apart, and fry until the shredded meat changes color and serves. Leave the bottom oil in the pan, pour in the sweet noodle sauce and stir well. After stir-frying well, pour in the fried shredded meat and stir-fry, until all the shredded meat is evenly dipped in the sauce. Ingredients: Tenderloin, cooking wine, egg white, dry starch, green onion, salad oil, tomato paste, oyster sauce, sweet noodle sauce, sesame oil. Cut the tenderloin into 3 mm thick slices and cut into 3 mm wide strips. Put it in a bowl, add the cooking wine, pour in the egg white of half an egg, stir well, then add the dry starch, stir well, and marinate for 10 minutes. Remove the green part of the green onion, take only the white onion, wash it and cut it into 4 cm long sections, then cut it in half, cut it into thin strips, and put it on a plate. Pour oil into the pot, heat until 8 is hot, after a slight green smoke comes out, pour in the shredded meat, and quickly slide it away with a spatula, fry until the shredded meat changes color, remove it and set aside. Leave a little low oil in the pot, adjust to low heat, pour in tomato sauce first, then oyster sauce, and finally pour in sweet noodle sauce, pour in the fried shredded meat back into the pot after stirring, change to high heat and stir-fry quickly, so that each shredded meat is hung with sauce, and pour a little sesame oil before leaving the pot. ”

The system said: "Two green onions, two tofu skins, 20 grams of sweet noodle sauce, 5 grams of tomato paste, 5 grams of sugar, 1 egg white, an appropriate amount of corn starch, 1 spoon of cooking wine, an appropriate amount of cooking oil, and an appropriate amount of sesame oil." CUT THE TENDERLOIN INTO CHOPSTICK-THICK SHREDS, SHRED GREEN ONIONS, AND CUT TOFU SKIN INTO 5*5CM CHUNKS FOR LATER USE. Add egg whites, cooking wine, and cornstarch to the shredded pork, then grasp and marinate for 10 minutes. Pour an appropriate amount of water into the pot, boil the water, put the tofu skin in the pot and cook for two minutes, then remove and set aside. Pour an appropriate amount of cooking oil into the pan, and when the oil is hot, put the shredded meat into the pan and slide it quickly. Remove until all the shredded meat is white. Leave a little base oil in the pan, then add the sweet noodle sauce, tomato sauce and sugar to the pan and stir-fry over low heat. Stir-fry until all the sugar is melted and begin to bubble up from the bottom of the pan. Put the shredded meat in the pan and stir-fry well, so that each shredded meat sticks to the sauce, and then drizzle a little sesame oil before removing from the pan. The white part of the green onion, because the shredded green onion is eaten directly, the kitchen knife and cutting board must be scalded and sterilized with boiling water before the shredded green onion can be cut. The water used to cook the sauce should not be too much, otherwise the shredded pork will be too thin after the sauce, it will be difficult to coat the sauce, and the taste will be lighter. Sweet noodle sauce is a kind of sauce-like condiment made of flour as the main ingredient, after making koji and heat preservation fermentation, it has a strong sauce flavor, suitable for cooking sauce and sauce roasting dishes, and can also be used to dip green onions, cucumbers, roast duck and other dishes. Since the sweet noodle sauce is sweet and salty, no more salt should be added when preparing the sauce, otherwise it will be too salty. “

He thought, "The tenderloin is selected as the main ingredient and cooked with a sauce. When eating, it is supplemented by shredded green onion and tofu skin, the taste is salty and sweet, the sauce is rich, and the flavor is unique. Pork is rich in protein, fat and other components, which has the effect of replenishing deficiency and strengthening the body, moisturizing yin and dryness, and enriching the skin and skin. Those who are weak after illness, have postpartum blood deficiency, and have a yellow face can be used as nutritional tonic products. Traditional Chinese medicine believes that pork is flat and sweet, has the effect of moistening the stomach and intestines, generating fluid, tonifying kidney qi, and detoxifying fever, and is mainly used to treat fever and injury, quenching thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, replenishing deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst. 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 ingredients such as fat sausage, carotene, vitamins B and C, niacin, calcium, magnesium, iron, etc. Traditional Chinese medicine believes that green onions can be used to prevent wind chills, colds, fevers, headaches, nasal congestion, cold and abdominal pain, dysentery, diarrhea, insect accumulation, milk blockage, unfavorable stool and other diseases. People suffering from hypertension or hemiplegia (stroke) and those with gastrointestinal deficiency, fat body, phlegm dampness, and lack of food and lodging should be cautious or eat less. People with heavy dampness and heat, phlegm and dampness, and thick tongue coating should avoid eating pork. Patients with gastrointestinal diseases, superficial deficiency, and sweating should not eat more green onions, and patients with eye diseases should also be cautious, because excessive consumption of green onions may affect their vision. White radish and mutton stuffed dumplings are a dish. As the so-called "eat radish in winter, eat ginger in summer", white radish is a winter delicacy, which has the effect of lowering qi, eliminating appetite, removing diseases and moistening the lungs, detoxifying and rejuvenating, diuretic and laxative, and mutton is also a good thing to warm the stomach and body in winter, resist wind and cold, and replenish the body. In the winter in the north, making a meal of white radish and mutton dumplings together as a family is a pleasant and satisfying thing. With vegetarian matching, white radish inhibits the smell of mutton to a certain extent, and also retains the nutritious taste of mutton. Add a teaspoon of salt to the flour, stir well with chopsticks, add water, knead into a smooth and soft dough, cover with a damp cloth, and make noodles for 30 minutes. Cut the lamb into small cubes and chop them into minced meat. Finely chop the green onion and ginger. Wash the white radish, knead them separately, and chop them into minced pieces. Pour pepper water into the mutton filling and mix well, and open the filling. Then pour in minced green onion and ginger, five-spice powder, cooking wine, monosodium glutamate, and soy sauce and mix well. Pour the chopped white radish into the well-mixed mutton filling, mix well, add an appropriate amount of salt and continue to mix well, stirring in the same direction when stirring can make the meat filling stronger and taste better. ”

Zhong Tianzheng thought to himself: "Turn and stir to prevent the pot from sticking, wait for the dumplings to float up, after the water boils, pour a bowl of cold water, cover the pot, boil again and then pour a bowl of cold water, after pouring a total of three bowls of cold water, turn off the heat and remove from the pot." Its color is white, it is golden, enters the lungs, and it is sweet and pine, and it returns to the lungs and spleen meridians, and has the effects of lower qi, digestion, disease and moistening the lungs, detoxifying and rejuvenating, and diuretic and laxative. The main treatment of pulmonary impotence, lung fever, constipation, vomiting blood, flatulence, food stagnation, indigestion, phlegm, unobstructed bowel and bowel movements, alcohol poisoning and other mutton for general cold cough, chronic bronchitis, deficiency and asthma, kidney deficiency and impotence, abdominal cold pain, body weakness and cold, soreness and weakness of waist and knees, yellow muscles and thin face, loss of qi and blood, post-illness or postpartum body deficiency and other deficiency have treatment and tonic effects, the most suitable for winter consumption, so it is known as winter tonic, popular among people. For example, cabbage, cabbage, zucchini, winter melon, cucumber, etc., we can chop vegetables and stir them evenly with a small amount of oil or sesame oil. Because the vegetables are mixed with oil first, they are wrapped in a layer of oil film to avoid contact with salt, and the water in the vegetables is not easy to penetrate outward, which not only avoids the loss of nutrients, but also keeps the filling tender and delicious. After adding the seasoning to the meat filling, then add the minced vegetables in stages, and after adding the vegetables each time, stir fully to stir the juice in the vegetables into the meat filling, which can also reduce the water seepage in the vegetables. Vegetables suitable for this method include white radish, green radish, fennel, leek, green pepper, sharp pepper, etc. While mixing the filling, add an egg and stir well. Vegetables that are suitable for this method are compatible with eggs. Such as leeks, fennel, tomatoes, etc. After the filling is mixed well, salt is added at the end to reduce the penetration time of salt into the vegetables.

He thought: "The Qing Dynasty poet Yuan Mei said for a Jiangxi dish in the "Suiyuan Food List", and it is fragrant, crisp and refreshing, fat and thin, red and white, tender but not millet and moist, and the rice flour is oily and fragrant. Depending on the cooking method, it can be spicy or sweet, and the ingredients can be supplemented with vegetables such as shiitake mushrooms, old lotus root, pumpkin, and sweet potatoes. The main ingredient is 8 taels of meat. The ingredients include 25 grams of shredded, 25 grams of fried rice noodles, 0.8 taels of sweet noodle sauce, and 0.5 taels of sugar. Scrape the skin of the pork belly, 10 cm long, 0.5 cm thick slices, add fried noodles, sweet noodle sauce, sugar, a little starch water, ginger and green onion shreds, mix well and steam for 5 hours, buckle the plate and serve. 500 grams of pork ribs (pork belly) and 250 grams of lotus root. 75 grams of rice. There are 20 grams of seasoning, 3 grams of sugar, 1 gram of pepper, 10 grams of rice wine, 3 grams of cinnamon, 2 grams of star anise, 5 grams of shallots, 2 grams of cloves, 2 grams of ginger, 4 grams of salt, 2 grams of monosodium glutamate, 15 grams of soy sauce, and 20 grams of fermented bean curd. Cut the pork into strips 4 cm long, 2.5 cm wide and 1 cm thick, and dry it with a cloth and put it in a bowl. Add refined salt, soy sauce, sweet noodle sauce, fermented bean curd, minced ginger, rice wine, monosodium glutamate, and sugar to the pork and mix well, marinate for 5 minutes; fry the rice in the iron pot on a slight heat for 5 minutes, until it turns yellow, add cinnamon, cloves, star anise, and fry for another 3 minutes; grind the fried rice into fish roe-sized powder, and make five-spiced rice noodles; scrape and wash the old lotus root, remove the lotus root, and cut it into strips 3 cm long and 1 cm thick; add refined salt to the lotus root, Mix 25 grams of five-spice powder and put it into the bowl to taste; mix the marinated pork with five-spice powder again; mix the pork with the mixed five-spice powder with the bottom of the bowl, neatly stacked in the bowl, and inlay the meat strips on both sides; put the bowl of pork and the bowl of lotus root into the cage drawer, steam it for 1 hour with a strong fire and take it out; first put the steamed lotus root into the bottom of the plate, then turn the steamed meat on the lotus root, sprinkle pepper and chopped green onions. When marinating pork, you must first drain the water on the meat surface, add 3 grams of salt and other seasonings, so that the flavor can penetrate into the meat. The rice flour can be ground into corn grains, and the lotus root is mixed with 1 gram of refined salt, and the meat should be steamed until it is cooked and rotten and spit oil. ”