Wang Jing glanced in the direction of Zhong Tianzheng and Shangguan Yan.

"Two guest officers, it's windy outside, it's better to go back to the house early to rest, so as not to freeze. After the words fell, Wang Jing entered the house.

Zhong Tianzheng: "It seems that this boss lady is not simple, her martial arts are so high, she can still detect us." ”

"Hmph, you've taken a fancy to someone's proprietress and go back to sleep. ”

After saying that, Shangguan Yan went back to the house.

"Hmm, what, what the hell?" Zhong Tianzheng looked depressed.

Zhong Tianzheng went back to his room and slept for a few hours, then faintly heard a noise outside, got up in a daze, put on his clothes, pushed the door and stood on the railing to look down.

I saw that in the courtyard under the railing, Wang Jing and a man were facing each other a few feet apart, the man was holding a long sword, wearing long black hair, and his facial features were tough.

"Wang Jing, it's better to hand over the recipe quickly, so as not to die under my water sword, your husband is already dead, it is useless for you to keep it, and it will save me trouble by handing it over to me obediently. The man said.

"Hehe, I can't imagine that the water swordsman is cold and cold, and he also came to snatch the recipe of Su cuisine, what's the use of you as a swordsman asking for the recipe?

"No, no, this chopping people and cutting ingredients, sometimes they are chopping meat, what's the difference? ”

The water swordsman raised the water sword with the scabbard, pointing at Wang Jing, a fortune of internal force broke the scabbard, a water sword shone under the moon, straight to Wang Jing stabbed, Wang Jing pulled out the short sword from the flute, resisting the sword edge of the water swordsman, the two sides faced each other's swords, sometimes the water swordsman used a move to flatten the sand and fall geese, and sometimes Wang Jing used a move to fight a hundred birds and phoenixes, and the two sides did not have a while, they had already fought for more than 20 rounds, and they were evenly matched for the time being. The water swordsman dodged a flurry of sword moves and took a few steps back.

A hint of ferocity flashed in the water swordsman's eyes, and he raised his sword to stab out, deliberately selling a flaw to Wang Jing.

Wang Jing saw that there was an opportunity, rushed over and raised the short sword, straight to the waist of the water swordsman, and when Wang Jing approached, the water swordsman sneered and threw out the lime powder from his sleeve, Wang Jing couldn't dodge, and was directly blinded.

The water swordsman slashed Wang Jing's arms with two swords, Wang Jing was in pain, fell to the ground, and the short sword in his hand also fell to the side.

Seeing that the trick had succeeded, the water swordsman laughed and hurried towards Wang Jing, in his opinion, Su cuisine recipes were already in the bag.

"Despicable villain, shameless. Wang Jing scolded on the ground, her eyes couldn't be opened for the time being.

Seeing this, Zhong Tianzheng rushed with a pride in his heart, pulled out the water spirit knife, jumped down directly from the second floor, and used the sword of the water swordsman to stab Wang Jing.

The water swordsman was more and more shocked, and he was caught off guard, so he retreated again and again, and had to roll backwards a few times.

"What a weird knife technique, where did you come from, boy, dare to spoil my good deeds. The water swordsman said angrily.

The water swordsman only felt teased, snorted coldly, raised the water sword, and in an instant, the cold air continued to gather on the water sword, and the water sword became white and frozen.

The water swordsman shouted.

"Ice slashes. ”

The water swordsman shook his sword violently, and the huge sword qi roared like a sharp arrow, and the stone bricks on the ground were rolled up from the place where the sword qi passed, and the ground followed the sound of explosions.

"No, you may not be able to catch this trick. Zhong Tianzheng secretly felt bad.

But Wang Jing is here, he can't leave, if she leaves, what will she do?

At this critical moment of life and death, Shangguan Yan flew quickly, jumped down from the railing, pulled Wang Jing up, and then dragged Zhong Tianzheng again, and took the two away from the inn with light skills.

"Swallow Gong, such a fast light work, but it is bad for me. The water swordsman withdrew his sword from its scabbard.

was just about to chase it, but suddenly there was a burst of internal force churning all over his body, and he vaguely collapsed his strength.

"Huh~Huh~ It seems that I slashed with cold ice just now, and the internal force needs to be breathed, even if I know your whereabouts, you won't be able to go far for a while. Hmph!" the water swordsman flicked his sleeves into the inn.

After Shangguan Yan took the two of them to fly for a while, he saw that the water swordsman did not catch up and landed.

Then Shangguan Yan took out a bottle of potion and washed Wang Jing's eyes.

"Little Swallow, thanks to your timely arrival, otherwise I would have been cut in half. Zhong Tianzheng said.

"Hmph, if you can't do kung fu, you have to learn from other heroes to save beauty, let's have a snack. Shangguan Yan glanced at him.

"Two young heroes, thanks to you. Wang Jing said.

At this time, Wang Jing's eyes could already be opened.

Shangguan Yan took out the gold sore medicine she carried with her and applied it to Wang Jing's arms.

"Boss, I can't figure it out, why does he want a recipe as a swordsman, and why does he want to hunt you down?" Zhong Tianzheng said.

"Alas, this matter is a long story, my husband used to learn from the first chef in Suzhou, and got the true legend of Suzhou cuisine recipes, I respected each other like guests, raised eyebrows, and lived a happy life, but I didn't expect to be framed by people with ulterior motives, I just said that there are recipes in it, and the long-lost Jianghu mastery Jing Ke swordsmanship, my husband regarded the recipes as heavier than life, how could he easily show the recipes, I fled everywhere, and then my husband was accidentally assassinated, and I was the only one left. ”

"Before he died, he entrusted me with the recipe and asked me to give it to someone who was destined to give it to someone who must not fall into the hands of a wolf-hearted person, which is why we have today's scene. The person just now was a water swordsman and a hunter, and I am afraid that there will be more and more such people in the future. ”

Wang Jing said with a little sadness.

"This is the rivers and lakes. Shangguan Yan also sighed a little.

Wang Jing suddenly thought of something.

"You just said you were a cook?" Wang Jing asked Zhong Tianzhengdao.

"Well, when I passed by here this time, I went to Fengshi Villa to participate in the cooking competition. ”

Wang Jing seemed to have made some major decision, and nodded to herself.

"Thanks to the two of you for saving your life, today's meeting is also fate, this little brother doesn't know what to call it?"

"Under the bell Tianzheng. ”

"Brother Zhong, this Su cuisine recipe is given to you, and I can be relieved. Wang Jing said.

"This... But the important things of your husband and wife were given to us so easily, are you willing to give them to us?" Shangguan Yan said in surprise.

Wang Jing shook her head: "This is all outside the body, if I could, I would have destroyed this recipe a long time ago, but now, no matter what, I can't get my husband's life back, since there is fate, it is not a violation of his entrustment, I will choose a place to live in seclusion, and I will no longer ask about the affairs of the rivers and lakes." ”

Wang Jing seems to have made up her mind.

"Okay, I'll definitely learn this recipe well and let him shine in the cooking competition!" Zhong Tianzheng assured Wang Jing.

Wang Jing smiled and nodded.

"What should we do now? The water swordsman didn't follow, I'm afraid he was waiting for us at the inn. ”

Wang Jing smiled: "I'm afraid that at this time, he has already gone away." ”

"Why?" Zhong Tianzheng and Shangguan Yan said in unison.

"I know that I am being targeted by many people, so I naturally can't be caught, I have been taking anti-drugs for a long time, and the house where I live has already been sprinkled with powder, I am afraid that at this time he has no internal strength, and he is not stupid, he must have left a long time ago. ”

"Ao~" Zhong Tianzheng and Shangguan Yan suddenly realized, thinking that Jiang is still old and spicy.

"Let's go, Brother Zhong, and this woman. Let's go back to the inn. ”

The three of them walked back.

"You... How do you know I'm a woman?" Shangguan Yan was a little curious.

Wang Jing whispered to her: "Everyone is a woman, just now you looked at him, his eyes were full of tenderness, this kind of eyes will not be seen by men." ”

Shangguan Yan was a little embarrassed.

Wang Jing pulled Shangguan Yan: "Sister, I'm from here, I'll tell you... ”

Zhong Tianzheng was curious about what the two women were talking to, and just wanted to get closer to listen.

"Get out of here. Shangguan Yan gave him a blank look.

He had to stay away and look at the recipe.

Originally, this Su cuisine recipe recorded many famous dishes in Suzhou cuisine, which is really a rare good recipe.

The three of them returned to the inn, and sure enough, there was no trace of the water swordsman.

Several people returned to the room to rest, Zhong Tianzheng naturally couldn't waste this opportunity, and came to the cooking space with a move in his heart, planning to learn and sell Su cuisine.

The first dish he plans to learn to make is crystal trotters, first remove the bones of the pig's trotters, poke some small holes on the meat surface with an iron skewer, sprinkle nitrate evenly on each hoof, and then rub it with salt, take it out and soak it in water after the meat color turns red, float away the astringency, scrape the dirt on the skin, wash it with warm water; pour water into the pot on the fire, put the pig's trotters into the boil and take it out and wash it; take another pot and pour the brine, add a little water, put the pepper, star anise, green onion and ginger into a small cloth bag and tie the bag tightly, put it in the pot and add salt, Shao wine, after boiling on a strong fire, press the hoof meat tightly with a plate, move to low heat and cook for about 3 hours, so that the hoof meat is crispy and out of the pot;

Then put the boiled hoof meat skin down into the square plate, flatten and press tightly, boil the old brine in the pot, skim off the oil slick, put in alum, add a little water, skim off the oil slick, scoop the soup into the hoof basin, flood the meat surface, put it in a cool place to cool "freeze", that is, it becomes a crystal hoof.

Finally, prepare 2,000 grams of pig's trotters (bones), 120 grams of refined salt, 15 grams of Shao wine, 2 green onion knots, 3 slices of ginger, a little pepper, star anise, and nitrate, and an appropriate amount of old marinade. Wash the hooves, poke some small holes evenly on the meat surface with a fine wooden skewer, sprinkle nitrate water (with 50 grams of water, put 0.2 grams of nitrate to pound into water) and knead it back and forth, so that the nitrate water penetrates into the inside of the hooves through the small holes, and then put it into the tank to marinate for a few days (about two days in spring and autumn, about one day in summer, and about three days in winter), and then soak the hooves in cold water for 1 hour to relieve astringency, take out and scrape off the impurities on the skin, until the skin and meat are white, and then rinse with warm water. Put the hooves into the pot, add onion knots, ginger slices, Shao wine, peppercorns, star anise and old marinade, subject to submerging the meat surface, boil with a strong fire, turn to low heat and simmer for 1.5 hours, turn the hoof meat over, and then continue to simmer over low heat for 1 hour, until the crisp is taken out, the skin is put down in the basin, scoop out a small amount of marinade, skim off the oil slick, pour it on the hoof, and then press it with a heavy object, and it becomes a meat after it is cold. When eating, slice and put it in a pot, followed by two small dishes of shredded ginger and balsamic vinegar.

In fact, there is a second type of cooking in crystal trotters, which is also recorded in this cookbook, and Zhong Tian is planning to study which method is more delicious.

He scraped and cleaned the pig's trotters, cut them flat with a knife, removed the bones, put the skin down on the board, poked a few small holes in the lean meat with bamboo sticks, sprinkled with nitrate evenly, and then rubbed thoroughly with coarse salt, took out the pig's trotters after marinating in the tank, soaked them in cold water for an hour, took out and scraped off the dirt on the skin, bleached them with warm water, put the pig's trotters skin up into the pot, add onion knots, ginger slices, Shao wine, simmer in water until the meat crisp is taken out, put the skin down in the flat basin, cover the empty basin, flatten, boil the soup in the pot, remove the oil slick, pour it into the flat basin, and add some fresh meat skin to freeze and condense。 Scrape and wash the pig's trotters, cut them one by one with a knife, can not be cut off, remove the bones, put the skin down on the cutting board, poke some holes in the lean meat with bamboo skewers respectively, and then sprinkle nitrate water evenly, and then smear it with coarse salt, 20 grams of star anise, 10 grams of cinnamon, pepper, and spices are smashed in advance, and the spices are fried together until fragrant, and after being kneaded evenly and thoroughly, they are placed flat into a large vat for pickling. Soak the pickled pig's trotters in clean water for about 10 hours, then take them out, scrape off the dirt on the meat skin, and rinse them with warm water; 20 grams of star anise, 25 grams of cinnamon, and 15 grams of Sichuan pepper are put into a gauze bag, and ginger slices and green onion white are packed into another gauze bag, and the bag mouth is tied tightly.

Take a large iron pot on the fire, mix with water, about 60% of the volume of the iron pot, add an appropriate amount of coarse salt, Alum, boil with a strong fire, skim off the foam, then put a bamboo mat at the bottom of the pot, and then stack the hoof skin up layer by layer, the top layer of skin down, put it to boil, then skim off the foam, put it in the spice bag and green onion ginger bag, pour in Shao wine, cover the pot, change the heat to cook for about 2 hours, keep the soup slightly boiling, flip the hooves up and down, so that the hoof skin is all up, and then cook for about 2 and a half hours until the hooves are crispy and rotten, and put the hoof skin down into the length of 40 cm, width of 30 cm, In a flat box with a height of 4 cm, press an empty box on top, take down the empty box after 30 minutes, scoop in the original soup of the boiled hooves, and flush the oil in the box into the original pot.

So the crystal trotters are ready.

The next dish is braised lion's head.

It is said that the original soup is "lion's head", that is, "big cut meat" in Yangzhou dialect, and "big meatballs" or "four happiness meatballs" in northern dialect. It is said that its "distant ancestor" is the "Jumping Pill Burn" recorded in the "Book of Food" of the Northern and Southern Dynasties

Zhong Tianzheng chopped the pork belly into meat puree, cut water chestnuts and mushrooms into rice, added salt, monosodium glutamate, and corn starch until the meat became gelatinous, and made four large balls. Blanch the cabbage hearts with boiling water, scoop them up and put them on a plate, and slice the ginger. Boil the oil in a pan, put in the large meatballs at a temperature of 130 degrees, fry them until golden on the outside and cook them on the inside, and set aside. Leave oil in the pot, add ginger slices, add chicken broth, put in large meatballs, add salt, monosodium glutamate, sugar, dark soy sauce, burn over low heat until the juice is thick, and then thicken the juice with wet cornstarch and put it on a plate.

Then the next step is to make the stewed crab roe lion's head. Cut the skinless pork belly into granules the size of pomegranate beads, and then chop into a filling, the specific fat and lean ratio is 4:6, use green onions, ginger, cooking wine, and water to make green onion and ginger wine, transfer it into the filling, put salt and a little pepper, stir in the direction, and put in the river crab meat for later use. Cut the water chestnuts into small cubes and wash the choy sum. Take a clay pot and pour water to boil, put green onions, ginger slices, cooking wine, and then put the meat stuffing into about 100 grams to 150 grams of meat balls, put river crab roe at the top, put it in a clay pot, simmer for about two hours, skim off the oil slick, put monosodium glutamate, salt, and then put in the scalded cabbage sum and stew slightly.

The recipe here also records Yifeng's lion's head minced meat, added eggs, potato flour, salt, monosodium glutamate, and ginger and mixed well. In addition, chop the peeled water chestnuts and shiitake mushrooms finely, put the glutinous rice in boiling water, soak it until it is half cooked, scoop it up, wash it with cold water, use half of it and meat, water chestnuts, mushrooms, etc. to make 25 grams of balls, put the other half into the plate, stick the glutinous rice on the meatballs, and steam them in a steamer with a strong fire.

Zhong Tianzheng did two cars and felt not satisfied.

"I still think this big boiled dried shreds are good. ”

He first washes the chicken, prepares a chicken soup (add water to the pot, add chicken, green onions, ginger, cooking wine, bring to a boil over high heat, and simmer for 30 minutes), cut the tofu skin into thin strips and blanch it in hot water, cut the ham meat into thin strips, and cut the bamboo shoots into thin strips;

Add water and chicken broth to the pot, put shredded tofu in the pot, add shredded chicken breast, and bring to a boil over high heat;

After 15 minutes, put in the shrimp, add salt to taste, and then put in the shredded ham, put it in a bowl, add an appropriate amount of water to the pot, add edible alkali, put in the shredded tofu and cook for 2 minutes, remove and rinse for later use. Shred the shiitake mushrooms, shred the fungus, shred the ham, and shred the green onion.

Add an appropriate amount of stock to the pot and bring to a boil, add a little pepper, add salt, add the shiitake mushrooms, and continue to cook the fungus for 3 minutes. Then add shredded tofu and cook for 2 minutes.

Add the ham, add a little chicken essence to taste, add the shredded green onion and turn off the heat.

It's done.

Zhong Tianzheng took a chopstick and tasted it.

"It's delicious, come on!"

This dish he is going to make "three sets of duck." ”

He slaughtered the ducks, wild ducks and pigeons, and put the three birds out of the bones separately, and then put them into a pot of boiling water and slightly scalded. Put the pigeon into the abdomen from the knife edge of the wild duck, and stuff the mushrooms and ham slices into the gap between the belly of the wild duck, and then put the wild duck into the bare duck, and then put the water out of the pot, take out and drain, put the bamboo grate into the bottom of the casserole, put in the set of ducks, add Shao wine, green onion and ginger and washed gizzard liver, add water to submerge the duck body, put it on medium heat to boil to remove the foam, press the duck body with a flat plate, cover and move into the simmer for 3 hours until crispy, pick up the green onion and ginger, take out the bamboo grate, turn the duck over (chest up), take out the carpal liver slices, and mushrooms, ham slices, The bamboo shoots are arranged at intervals on the duck, and the refined salt is added and simmered for another 30 minutes.

Remove the stems of the mushrooms and wash them; peel the bamboo shoots, wash them and slice them; wash the green onions and ginger respectively, knot the green onions, cut the ginger into pieces, pat them loosely; slice the cooked ham; wash the chicken gizzards and chicken livers respectively; slaughter the ducks, wild ducks and pigeons, remove the hair, and wash them respectively; the three birds are respectively whole and bone, and then put them in a pot of boiling water and slightly blanch; stuff the head of the vegetable pigeon into the belly of the wild duck, fill 10 grams of shiitake mushrooms and 25 grams of ham slices in the gap; then stuff the wild duck into the belly of the domestic duck, put 15 grams of shiitake mushrooms and 25 grams of ham slices in the gaps, 50 grams of winter bamboo shoot slices are made into three sets of duck raw billets, put the green billets into boiling water and blanch them slightly, take out and drain the water;

Put it in a casserole with a bamboo grate at the bottom, put in the washed gizzards, liver and green onion knots, loose ginger pieces, rice wine, and water to submerge the duck body, put it on medium heat and boil, skim off the foam;

Press the duck body with a flat plate, cover the pot, simmer over low heat until crispy, pick off the green onion and ginger, remove the bamboo grate, turn the duck over, chest up, take out the gizzard and liver, and slice it;

With 25 grams of shiitake mushrooms, 25 grams of ham slices, and 50 grams of bamboo shoot slices, arrange them on the duck at intervals, put in refined salt and simmer for half an hour before serving.

The recipe here is specially written with precautions, it is better to choose about 2000 grams of live ducks, about 750 grams of live wild ducks, and about 250 grams of live vegetable pigeons. The "three sets of duck" raw billets should be slowly simmered over low heat, and they can be simmered for about 3 hours before they are crispy. The three sets of ducks are strictly selected, and the domestic ducks need to use old male ducks. [Qing] Li Yu's "Idle Love Couples" cloud: "All birds are still females, and ducks are still males, all birds are young and noble, and ducks are noble and long." Wild ducks need to choose the fat and strong "pair of ducks". The rookie pigeon should be used as a pigeon of the year.