Zhong Tianzheng wiped the sweat from his forehead: "I thought, the other roads are difficult, but who knows that the road of the cook is not easy." ”

"Let's keep cooking. Zhong Tianzheng thought to himself.

Zhong Tianzheng thought to himself: "Wonton noodles are also known as wonton noodles, fine noodles, and large noodles, and the special snacks belong to Cantonese cuisine. Generally, it is divided into soup noodles and lo noodles. Wonton noodles are a very common food. Cooked wontons and egg noodles are served with hot broth. Wonton noodles are also an indispensable part of food culture. Wonton is wonton, the earliest wonton was made of whole pork, so it is called "net meat wonton". Ancient wontons were very particular, to be fat, three and seven, to make minced meat, authentic and cut first and then chop. Nowadays, most of the wonton noodles we usually eat are made of shrimp wonton, and the wonton ingredients include wonton skin, shrimp, and pork. Wonton noodles are made of wonton noodles and boiled soup, the wonton taste is smooth, the noodles are elastic in the mouth, making people have endless aftertaste, the noodles are more elastic and chewy, and the wonton is rich in protein, starch and other nutrients. ”

"I remember preparing the main ingredients of wonton noodles, noodles, noodles, wonton, earth fish soup, wonton noodles, or wonton noodles, which are called "rong" or "hug" in the industry (both Cantonese sounds are ju at this time).

g2 "surge"). The former is said to be the abbreviation of "hibiscus noodles", and the latter is said to be the early wonton noodles are relatively small, and in winter, the lower class holds a small bowl (i.e., "hug") in their arms, and can warm up while filling their stomachs, so it is also called "fine hug" ("fine" means small). It was also used to be Young Master Guan's favorite. ”

Wonton noodles are smooth in the mouth, the noodles are more elastic and chewy, and the wonton is rich in protein, starch and other nutrients. Cantonese cuisine, which is one of the eight traditional Chinese cuisines, is one of the eight traditional Chinese cuisines, with a wide range of materials, rare materials, exquisite ingredients, good at innovation in imitation, and cooked according to the preferences of diners. Wonton noodles evolved from the "bluntness" of other provinces. It began during the Tongzhi period of the Qing Dynasty, when a Hunan man opened a Sanchu noodle restaurant in Shuangmendi (now Beijing Road), specializing in noodles. At first, the production was rough, basically water crust, large meat filling, and white water soup. But it was economical and the business was very good, and then many people rushed to follow suit and set up a file to operate. There are more than 100 fixed wonton stalls. And there are more shoulder pick-and-roll shops on the streets. Wonton noodles are made with wonton and wonton noodles, as well as boiled soup, the wonton texture is smooth, and the noodles are elastic in the mouth, making people have an endless aftertaste. Ingredients: 2 pieces of egg noodles, 1 pack of wonton skin, 200 grams of semi-fat pork, 150 grams of shrimp, 2 water chestnuts, 1 egg. Ingredients: appropriate amount of stock, a little leek, appropriate amount of lettuce. Seasoning: 1 tsp salt, 1 tsp light soy sauce, 1/2 tsp sugar, 2 tsp corn starch, 1/2 tsp chicken broth mix, a pinch of cooking wine, a pinch of pepper, a pinch of sesame oil, 1 tablespoon of vinegar.

Zhong Tianzheng thought for a while: "The method is to put minced pork, shrimp and water chestnut crushed together in a container and beat an egg, put an appropriate amount of light soy sauce, then add an appropriate amount of sugar, chicken powder and cooking wine, and then add a little cornstarch. Finally, add a little sesame oil; stir well with chopsticks in the same direction; take a piece of wonton skin, put an appropriate amount of filling in the center; apply some water around the filling, fold it in half, and glue the wonton skin with your hands; then squeeze the dough with the tiger's mouth, in the shape of a fishtail; after all the wontons are wrapped, put them on a plate, pay attention to the intervals; put water in the pot to boil, put the wontons in, immediately stir them with chopsticks, boil them and cook for another 2-3 minutes, and wait for the wontons to float on the water, it means that they are fully cooked; boil the water again, put in the noodles and cook; pour the red Zhejiang vinegar into a small bowl as a dipping sauce; put the cooked noodles in a bowl, put in the blanched lettuce; put the wontons on top and pour the boiled brothSprinkle in chopped leeks and sesame oil. “

"Yes, it should be like this, the main ingredients for making it: noodles, wontons, rape. Seasonings include dashi stock (bone broth or chicken broth), seaweed, chives, and salt. First, chop the filling, then wrap it in wonton wrappers. Noodles are also very important. Put the wonton in the stock and boil, after 10 minutes, take the wonton out, pour a little more stock into the bowl, then add the dried fish, shrimp roe, shrimp shells, pork bones, soybean sprouts, etc., and finally, put the cooked wonton in a bowl. Put the noodles in the broth and cook them (chicken soup is also acceptable), take the noodles out after 2-3 minutes, and put the cooked noodles into a bowl with wonton, it is recommended to cook the noodles for as short a time as possible. If conditions permit, it is best to start construction on both sides of noodles and wontons. When wrapping the filling, remember not to wrap too much filling, because the wonton skin will burst open when you cook it, so be sure to wrap the wonton skin tightly, because the filling will come out when you don't wrap it tightly when you cook it. ”

At this time, the system reminded: "Eating wonton noodles is also particular, don't think that a few wontons and a handful of noodles with some soup are called wonton noodles." Genuine wonton noodles need "three talks": one talk noodles. Authentic noodles should start from flour and duck eggs, and the most particular thing should be that there is no water at all, and authentic Zhusheng noodles rely entirely on duck eggs. The noodles cooked in this way have a bit of toughness and are very crispy in the mouth. Second, talk about wonton. The key lies in the filling, which is made with a mixture of fresh shrimp balls, three parts fat and seven parts lean pork, and it is exactly like this, and it is "Bu Bu Crispy" (Cantonese, meaning: springy teeth and chewy). Three talks about soup. The authentic method is to make a soup made of earth fish and river shrimp (or bonito shrimp shells), which should have an umami flavor and sweetness, and adding MSG is taboo. There is another way to distinguish the authenticity of wonton noodles: leeks must not be missing. Even the noodles are served on the table: a tablespoon is usually placed at the bottom of the bowl, then five shrimp wontons are placed, and then the noodles are spread on top of the wonton, the noodles are in the shape of dace backs, and then half a bowl of soup base made of earth fish and river shrimp roe is added, and some leek shreds are said to be put in the soup to add flavor and bring a crisp taste. In order to maintain the elasticity of the noodles, it is necessary to be careful not to let the soup soak all the noodles in it, and it is necessary to expose some of the noodles on top of the soup and hurry while it is hot. ”

"Got it, got it. The system continues: Wonton noodles are rich in starch, sugar, protein, calcium, iron, phosphorus, potassium, magnesium and other minerals, which have the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, as well as thiamine, riboflavin, fiber, vitamin A, and three kinds of amino acids. Wonton noodles are easy to digest and absorb, and have the effects of improving anemia, enhancing immunity, and balancing nutrient absorption. Wonton noodles are rich in carbohydrates, which can provide enough energy, and will absorb a lot of water during the cooking process, 100 grams of wonton noodles will become about 400 grams after cooking, so it can produce a strong feeling of satiety. In addition, wonton noodles can stimulate people's thinking activities, and the human brain and nervous system need a food that is 50% carbohydrates, and noodles are the food that people's brains need. Durum wheat contains B vitamins, which have a stimulating effect on brain cells, so it is a good choice to eat a bowl of nutritious noodles at noon. In the morning, you should eat some foods with high protein content, and eating noodles in the evening is not conducive to digestion and absorption. “

"I remember that I love to eat wonton noodles, and a bowl of high-quality wonton noodles must have "three stresses": one is noodles, which must be silver silk noodles beaten by bamboo sheng; second, the second is wonton, which requires fat and lean pork, and egg yolk syrup is used to keep the meat flavor; and the third is soup, which is a thick soup made of earth fish and pork bones. A small wonton noodle with a wealth of local elements. There is also a special way to eat wonton noodles, don't think that a few wontons and a handful of noodles with some soup are called wonton noodles. Genuine wonton noodles need "three talks": one talk about noodles. Authentic noodles should start with flour and eggs, and the most particular thing should be that there is no water at all, and it completely depends on eggs. The noodles cooked in this way have a bit of toughness and are very crispy in the mouth. Second, talk about wonton. The key lies in the filling inside, using fresh shrimp balls, and also taking a bite to "peel and peel the cui". Three talks about soup. The soup boiled out of bonito and shrimp shells must have umami and clear, and adding monosodium glutamate is taboo. There is another way to distinguish the authenticity of wonton noodles: leeks must not be missing (authentic Cantonese wonton noodles only put leeks and not vegetables). Even the noodles are served on the table: five shrimp wontons are usually placed at the bottom of the bowl, and then the noodles are spread on top of the wonton, and then half a bowl of noodle soup is added, and some shredded leeks are added to the soup to add flavor and bring a crisp texture. Zhong Tianzheng said.

The people of Guangzhou say wonton, that is, the people of the north call wontons. It is said that it was introduced to Guangdong from Hunan during the Tang and Song dynasties. In the Song Dynasty, Gao Yi's book "Group Living and Solving Yi" recorded: "Lingnan floor heating...... In winter, it is good to eat wontons, often a little noisy, and you must use a fan to eat. The official introduction of wonton noodles to Guangzhou dates back to the Tongzhi period of the Qing Dynasty. According to legend, a Hunan man opened a "Sanchu Noodle Restaurant" (Sanchu is the area of Hunan and Hubei) in Shuangmendi (Beijing Road) in Guangzhou, specializing in noodles, including wonton noodles. It's just that the wonton at that time was very rough, and basically there was only white water soup with dough and meat filling. Later, it was modified several times, and the egg mixture and dough were rolled into a thin skin, and the filling was wrapped with minced meat, shrimp and leeks. Obviously, Guangzhou is not a noodle staple area. However, Cantonese people have a soft spot for this bowl of wonton noodles. As a result, the business of "Sanchu Noodle Restaurant" was booming, and many people soon rushed to follow suit. In the early days, wonton noodles were sold by hawkers on their shoulders to attract customers, and soon developed into a market.

"If you have money to eat boxed rice, you can't afford to eat wonton noodles." Today, wonton noodles have returned to their original state ——— representative of cheap meals. However, it is undeniable that people never dislike it, let alone do without it. If there is a so-called "homesickness", wonton noodles may become a good medicine for the wandering Guangzhou people. In a small bowl, drink the soup base made of earth fish, pork bones and shrimp roe, which is fresh and sweet without choking, and the wonton has shrimp and meat that are petite and exquisite, and the small handful of silver silk noodles are translucent and tenacious, just like the personality of Guangzhou. If you can taste a bowl of wonton noodles at the moment you get off the plane, the feeling of "fighting" has nothing to do with whether you are hungry or not, it is simply a dependence on going home.

Wonton noodles are one of the most special delicacies and an indispensable part of the food culture. Wonton is wonton, the earliest wonton was made of whole pork, so it is called "net meat wonton". Ancient wontons were very particular, to be fat, three and seven, to make minced meat, authentic and cut first and then chop. Nowadays, most of the wonton noodles we usually eat are made of shrimp wonton, and the wonton ingredients include wonton skin, shrimp and pork. Wonton noodles originated in Guangzhou, pig rice noodles are the traditional snacks of Guangdong Laoxiguan authentic snacks, the steaming of pig rice noodles is similar to Shahe noodles, steamed into thin flour skin with bamboo nest thin rice milk, and then the flour skin is rolled up into a long strip, because its shape is like pig intestines and gets its name, also known as "roll powder", white as snow, thin as paper, the steaming of pig intestine powder is similar to Shahe flour with special tenderness, steamed into a thin powder skin with thin rice milk in the bamboo nest, and then rolled up into a long strip shape, named because of its shape like pig intestines, also known as "roll powder", known for being particularly tender. When eating, cut it into small sections with scissors, pour soy sauce and cooked (peanut) oil and mix well and eat. The difference between Xu Wen's pork rice noodles and other places is that in addition to the net noodles, there are also eggs, meat, shrimp, sausages, barbecued pork, pork intestines, pork ribs, etc., to suit diners with different tastes.

The standard ingredients prepared by Zhong Tianzheng are 2 cups of sticky rice flour, 1.5 cups of tapioca flour, 5 cups of water, and an appropriate amount of oil (the cup capacity is 200 ml). The method is to pour a spoonful of batter into the steaming dish or steaming mold (the whole pot of batter must be stirred once every time the batter is taken, because the powder in the batter precipitates quickly), please note that the amount of batter is just thin and flat at the bottom of the dish, and shake quickly after pouring the batter to let the batter evenly spread the bottom of the dish. Put it into the steamer for 2 minutes and cook it along one side of the flour skin, roll it up by hand, pay attention to the slight pressure when rolling, don't leave too many gaps in the middle, a piece of pork rice noodles is rolled up, and the oblique knife is cut into pieces. The sauces include stir-fried white sesame seeds, peanut butter, sesame paste, hoisin sauce, and hot sauce. Put the above sauce in the rice roll plate, put 2 kinds of double sauce pork rice noodles, 3 kinds of mixed sauce pork rice noodles, sprinkle sesame seeds according to personal preference. Generally, pork cheong fun with beef brisket sauce and pork rib juice as the sauce, pork cheong fun with pork ribs is the most common and best sold.

Sanya pork rice noodles are made of rice, salt, tangerine peel powder, star anise powder, salty and sweet sauce, brown sugar cubes, rice wine vinegar, garlic, cooked peanut oil, fried shrimp buns, fried peanuts, fried dried shrimp, roast pork, and chopped green onions. The method is to choose rice that has been stored for half a year, soak it in water, then grind it into a pulp with a stone mill, steam it into thin pieces, and finally roll it round into a pig intestine shape, about 1 city foot long. Seasoning with salty and sweet sauce, sliced with brown sugar cubes, add water with a little salt, tangerine peel powder, star anise powder, slow heat and cook for several hours; When eating, cut the rice rolls into small sections, put them in a bowl, add the above seasonings and ingredients in turn, mix well and eat, the shrimp dumplings are the famous traditional snacks in Guangdong, belong to the Cantonese cuisine, the shrimp dumplings were founded in the early 20th century in the suburbs of Guangzhou City, Wufeng Township, a small family-style teahouse, has a history of 100 years. The traditional shrimp dumplings are half-moon-shaped, spider belly with a total of 12 pleats, and the filling is shrimp, meat, and bamboo shoots, which are delicious and smooth, and delicious. Wucun Wufeng Township is rich in fish and shrimp, and the tea master is then paired with pork and bamboo shoots to make meat filling. At that time, the skin of shrimp dumplings was made of sticky (large) rice noodles, and the skin was thick, but because of the delicious taste of fresh shrimp, it quickly spread. The tea house in the city introduced shrimp dumplings, which were improved to be filled with one or two shrimps wrapped in a layer of clear dough, and the size of the shrimp was limited to one bite.

"Is there an allusion to this dish?" Zhong Tianzheng asked.

According to legend, Wu Village was very prosperous at that time, the place was beautiful, on both sides of the river, there were often fishing boats selling fish and shrimp on the river. In order to attract customers, the owner of this restaurant has come up with the ingenuity of buying locally produced shrimp and adding pork, bamboo shoots and other fillings to make shrimp dumplings. At that time, the shrimp dumpling skin was thick and not bright, but because of the novelty, the taste was delicious, won the love of diners, and soon became famous in Guangzhou, the major restaurants competed to make and sell, and after the reform of the dim sum master, the raw material flour was changed to "Cheng Flour", the effect was excellent, and it was more attractive to guests. First of all, wash and chop the spinach and pass it through boiling water, then take it out and remove the water, so that the oxalic acid in the shrimp dumplings and spinach can be removed, and it tastes better; the eggs are scrambled and stirred frequently during the scramble to break the scrambled eggs; the green onion and ginger are prepared and chopped; the prawns are peeled and cut into large sections; put these prepared ones into a basin and add salt; then add cooking wine; add pepper. It is best to add meat and the like, then add cooking oil, then add cooked black sesame seeds and mix well, and make sure to use boiling water and noodles for flour. It is best to add some lard when kneading the dough after reconciliation, so that the dough will be very good, and then let the dough wake up, you can knead it into strips; then make a small squeeze; take a squeeze and put it on the panel, press it on the squeeze with a knife to become a dumpling skin; put the adjusted filling on the pressed skin; wrap it up like a dumpling; put the wrapped shrimp dumplings into the steamer and steam it for 7-8 minutes. Shrimp ** has the characteristics of delicious taste and rich nutrition, and the calcium content is the highest among various animal and plant foods, especially suitable for the elderly and children. It also contains trace elements of selenium, which can prevent cancer. The system said.

Then he "shrimp is a good product for tonifying the kidneys and strengthening the yang." It has a good effect on kidney deficiency and impotence, premature ejaculation and sperm loss, soreness and weakness of waist and knees, weakness of limbs, postpartum lack of milk, and skin ulcers. The shrimp skin and dried shrimp are very rich in minerals calcium, phosphorus and iron, among which, calcium is the human body's need for calcium; phosphorus has the function of promoting bone premature ejaculation and spermatozoa, waist and knee soreness, limb weakness, postpartum, tooth growth and development, and strengthening human metabolism; iron can assist in the transportation of oxygen and prevent iron deficiency anemia; niacin can promote skin nerve health and has a preventive effect on glossitis and dermatitis. Therefore, Shopee is one of the children's health foods. Shrimp: Shrimp should not be eaten with certain fruits. Shrimp is relatively rich in nutrients such as protein and calcium. If they are eaten with fruits containing tannins, such as grapes, pomegranates, hawthorns, persimmons, etc., it will not only reduce the nutritional value of protein, but also combine tannic acid and calcium ions to form insoluble conjugates that stimulate the stomach and intestines, causing human discomfort, vomiting, dizziness, nausea and abdominal pain and diarrhea, and seafood should be eaten with these fruits at least 2 hours apart. Except for patients with atopic dermatitis, it should not be eaten, and the rest of the people can eat it. The color of the shrimp dumplings is white and crystalline, the shape of the dumplings is beautiful, the embryonic skin is flexible in taste, and the filling is delicious and delicious. The system continued.

Niu Sanxing is one of the traditional snacks in the Xiguan area of Guangzhou, which belongs to the Cantonese cuisine. The traditional beef three-star soup generally contains beef shutters, beef liver, and beef loin, which are marinated in advance with wine, ginger and other seasonings. Some also have beef shutters and beef doubles, which are the thickest parts on the side of the tripe. The black skin should be peeled off in advance, the skin is very tough, and then the grease should be removed, and the texture should be followed when cutting, so that the beef three stars will be refreshing. The beef three-star soup is also cooked when it is eaten, and then the soup base is added, and salty and sour and leeks are put on it. The faster this process, the better, will not let the fragrance of the internal organs lose, can improve the body's ability to resist disease, for growth and development and postoperative, post-illness recuperation of people in the supplement of blood loss, repair tissues and other aspects of the spleen and stomach, strengthen the muscles and bones, phlegm and wind, warm the stomach. Beef three-star soup generally contains beef shutters, beef liver, and beef kidney, which are marinated in advance with wine, ginger juice and other seasonings. Some also have beef shutters and beef doubles, which are the thickest parts on the side of the tripe. The black skin should be peeled off in advance, the skin is very tough, and then the grease should be removed, and the texture should be followed when cutting, so that the beef three stars will be refreshing. The beef three-star soup in the old Xiguan area is also cooked when the beef is eaten, and then the soup base is added, and salty and sour and leeks are put on it. The quicker this process is, the better, without losing the flavor of the viscera.

"I remember boiling the beef and then adding it to the noodle soup, boiling the beef and adding it to the beef and mutton haggis soup with the smell of medicinal herbs, cooking the beef three stars directly in the noodle soup, putting the salty and sour grains in the soup when the soup is ready, and adding the salty and sour grains when it is cooked. 1 light chicken (about 800~900 grams). Seasoning: 2500 grams of soy sauce chicken water, **, appropriate amount of soy sauce sauce. Soak the bare chicken in warm water for 2~3 hours. Scrape the fluff on the skin surface, wash it repeatedly, dig out the oil, lungs, and throat, wash it, and dry it. Boil the soy sauce chicken water, put the chicken in, let the chicken cavity be injected with chicken water, lift, repeat 2-3 times, then put it into the chicken water and soak the chicken noodles, turn off the heat, and soak for about 15 minutes until cooked. Take it out, cool it slightly, put it on **, chop it into strips when eating, and put it on a plate and pour it with soy sauce chicken water. Ingredients: a hen, rose wine, dried chili, bay leaves, fish sauce, pepper, ginger, monosodium glutamate, light soy sauce, rock sugar, tempeh, celery, onion, put bay leaves, dried chili peppers, and tempeh in a cloth bag, add 100 grams of water and soak for a while, then steam with celery, ginger, and onion for 20 minutes. After steaming, the juice is left in the pot, add light soy sauce, fish sauce, rock sugar, monosodium glutamate, pepper, boil and cool, add rose sauce to make rose soy sauce. After washing the chicken pieces, add the rose soy sauce and simmer for about 1 hour. Note that the chicken pieces should be turned over during the period to evenly dip the seasoning. Zhong Tianzheng said.

Then he made the rose soy sauce chicken with the effect of nourishing blood and qi, nourishing yin and nourishing the skin. This cold dish is fragrant, delicious, tender and crispy. It warms the uterus for women. The color is golden, the taste is sweet and fragrant, the soy sauce is strong, and the meat is smooth. This dish has the effect of warming and invigorating qi, replenishing essence and filling the marrow, benefiting the five internal organs, and replenishing deficiency. It is best to put the chicken in the "shrimp eye water" when the roasted chicken water is in the water, and it should not boil too much. The purpose of injecting chicken water into the chicken, lifting it again, and repeating it 2~3 times is to make the inside and outside of the chicken cavity evenly heated. Baked meat crab with ginger and scallion belongs to Cantonese cuisine in terms of cuisine. This dish is made of meat crab as raw material, with ginger and green onion, which is slaughtered, washed, chopped, patted and fried, and baked with green onion, ginger and baked. The main ingredient is 2 meat crabs (about 500 grams). The seasoning includes 75 grams of green onion, 50 grams of ginger, 10 grams of garlic, 10 grams of Shao wine, 5 grams of refined salt, monosodium glutamate, sugar, pepper, dry and wet starch, and scallion oil. Slaughter the crab, rinse it, cut it into small pieces, add a small amount of dry starch and mix well. Cut the spring onion into water chestnut segments, slice the ginger, and cut the garlic into rice. Add oil to the pot, heat it for 70 percent, push the meat crab into it and fry it until bright red (add ginger slices at the same time), remove and drain the oil. Leave an appropriate amount of oil in the original pot, add the green onion and garlic and stir-fry slightly, add broth, Shao wine, refined salt, sugar, pepper, monosodium glutamate, pour in the fried crab pieces and ginger slices, bake over low heat, thicken with wet starch, pour oil and stir evenly out of the pot. The color is bright red, no soup and no juice, the crab meat is fresh and tender, and the green onion and ginger flavor is strong. Don't pat too much dry powder before frying. When baking, master the heat well, and the taste should not be heavy.

Then he made Taiye chicken a well-known traditional dish of Guangdong and Hong Kong, which belongs to the Cantonese cuisine. Because the founder Zhou Guisheng was the magistrate of Xinhui County, Guangdong in the late Qing Dynasty, he lost his official position after the Xinhai Revolution and sold smoked roast chicken as his business, so Zhou Shengji "Taiye Chicken" got its name. Taiye chicken is also known as "tea fragrant chicken", the color is jujube red, smooth and oily, the skin is fragrant and the meat is tender, the tea is fragrant, and the mouth has a sweet aftertaste after eating, which makes people have an aftertaste. Taiye Chicken is a well-known traditional dish in Guangdong and Hong Kong, which belongs to the Cantonese cuisine. Because the founder Zhou Guisheng was the magistrate of Xinhui County, Guangdong in the late Qing Dynasty, he lost his official position after the Xinhai Revolution and sold smoked roast chicken as his business, so Zhou Shengji "Taiye Chicken" got its name. Taiye chicken is also known as "tea fragrant chicken", the color is jujube red, smooth and oily, the skin is fragrant and the meat is tender, the tea is fragrant, and the mouth has a sweet aftertaste after eating, which makes people have an aftertaste.

The main ingredients he prepared were hens, auxiliary ingredients: brown sugar powder, soup, refined brine, sesame oil, narcissus tea, peanut oil, and monosodium glutamate. 1250 grams of boy chicken. The seasoning includes 100 grams of tea, 2 grams of monosodium glutamate, 5 grams of sesame oil, 50 grams of white sugar, and 50 grams of peanut oil. The meat of the chicken contains more protein, the chicken of the chicken accounts for about 60% of the body weight, and the main component of the chicken is protein, so the nutritional value of the meat of the chicken is high. In addition, the meat of young chickens contains very little elastic connective tissue, so it is easily absorbed by the human digestive organs. After the chicken is steamed, the chicken fibers are separated, becoming tender, soft and palatable, while the chicken of the old chicken accounts for only about 40% of the body weight, most of the fat and elastic connective tissue. Elastic connective tissue is an insoluble water-elastic protein, tough and not easy to chew, after steaming at a high temperature of 160 degrees, it will become insoluble gum, which can only be absorbed by the human body a small part. Catechins: commonly known as tea tannins, are unique ingredients of tea, with bitterness, astringency and astringency. : It has a bitter taste and is an important ingredient in the taste of tea. Minerals: Tea is rich in 11 minerals such as potassium, calcium, magnesium, and manganese.

He slaughtered the Taiye chicken and the tender chicken, simmered the feathers, removed the internal organs, washed them, put them in a slightly boiling brine basin, and soaked them in a slight fire. When soaking, use an iron hook (clamp) to lift the chicken every 5 minutes, pour out the brine in the chicken cavity to keep the temperature inside and outside the chicken cavity consistent, cook for about 15 minutes until cooked, and use a saucer to hold the chicken. Heat a wok over medium heat, boil the oil until it boils slightly, fry the tea leaves (narcissus tea) until fragrant, then sprinkle the brown sugar evenly, and fry the tea leaves while sprinkling; When it is fried until it smokes, quickly put the bamboo grate into it (about 7 cm away from the tea leaves), and immediately put the chicken on the bamboo grate, add the lid of the pot away from the fire, smoke for 5 minutes and then put the chicken up; 75 ml of the boiled chicken brine, 15 ml of soup, monosodium glutamate, sesame oil into a sauce; cut the chicken into pieces, pour the sauce on it.

Then the color of his chicken is red, the surface is smooth, the meat is tender and mellow, and there is the fragrance of tea. Repeat several times to evenly heat the inside and outside. Cover tightly so that the color is even, and the smoke is full of flavor. People with cold and fever, internal fire, heavy phlegm and dampness, obesity, heat and poisonous boils, high blood pressure, and high blood lipids should avoid eating. Chicken soup contains more fat, which will further increase the cholesterol in the blood, cause arteriosclerosis, coronary heart disease, and make the blood pressure continue to rise, which is not good for the condition; people suffering from cholecystitis and cholelithiasis should avoid eating, so as not to stimulate the gallbladder and cause biliary colic; gout patients should not drink chicken soup.

I remember that he relied on the experience of eating all the famous dishes of Wu and Guangdong when he was an official, and skillfully took the strengths of Jiangsu's Xun method and Guangdong's marinated method, and made a chicken dish with both Jiangsu characteristics and Guangdong flavor, which was called Guangdong Yi Chicken at that time, and later people knew that the chicken maker was originally a county master, so it was called "Taiye Chicken" resounding all over Yangcheng. After this product became famous, the nearby Liuguo Hotel bought the right to manufacture and sell it for a large amount of money. Since then, "Taiye Chicken" has been transferred to the ownership of the Six Nations Hotel. Later, the Six Nations Hotel closed down, and the chef who made this product was influenced by the fact that "Taiye Chicken" became a signature dish and was widely spread in the Lingnan area. Zhong Tianzheng said.

The "signature" Taiye chicken's "chestnut" skin, "snow-white" meat, and "faint" smoky flavor are mixed with the "fresh fragrance" of the chicken, and the price is so "expensive", and there are "super people" to help it. He loves to eat chicken, and when he was an official in Jiangsu and Guangdong, he tasted all the food in both places, and he was a typical "glutton". At that time, there were not many chicken dishes in Guangzhou, most of them were mainly "white-cut chicken", but the chicken production methods of Jiangsu cuisine, which can have the same name as the "four major cuisines", were relatively much richer, and the disadvantage was the lack of high-quality chicken breeds. With the famous chicken breed of Guangdong with the cooking method of Jiangsu, and take the smoke method of Jiangsu and the length of the marinating method of Guangdong, the chicken dish with both Jiangsu characteristics and Guangdong flavor is made, and the chicken is selected to be the "Xiang chicken" that has not laid eggs, so a kind of chicken body jujube red and translucent, smoked but not burnt, the skin is refreshing and the meat is fragrant, fragrant into the bone marrow, and the chicken food of chewing is born, which was called Guangdong Italian chicken at that time. The traditional dish of "Taiye Chicken" was re-introduced. This dish is a "tea-fragrant chicken". The color is jujube red, smooth and oily, the skin is fragrant and the meat is tender, the tea is fragrant, and the mouth is sweet after eating, which is evocative.

Chimney cabbage is a traditional dish with full color and flavor, which belongs to Cantonese cuisine. It has the effect of clearing heat and dispelling fire, preventing cancer and fighting cancer. Introduction: Wash the Chinese cabbage first, roll the whole tree, overuse cold water, remove and control drying, shrimp, lean meat, pork fat, ham chopped into puree, seasoned and beaten evenly, remove the cabbage head, sandwich the chopped mushroom in the cabbage petals and roll up. After the cabbage rolls are oiled, simmer them with the cabbage, then add the broth, and when the cabbage rolls are cold, add the prepared juice and serve on the plate.

The ingredients prepared by Zhong Tianzheng are as follows: main ingredients: 1000 grams of Chinese cabbage (white stem), 10 grams of auxiliary ingredients: 10 grams of hair cabbage (dry), 20 grams of ham, 300 grams of shrimp, 100 grams of pork (lean), 30 grams of pork (fat), 300 grams of pork ribs (pork belly), 50 grams of chicken egg whites, 30 grams of pork skin, 500 grams of chicken bones, 100 grams of enoki mushrooms. Seasoning: salt, sesame oil, lard (refined), rice wine, starch (corn), monosodium glutamate. The seasoning includes 15 grams of salt, 15 grams of sesame oil, 8 grams of lard (refined), 8 grams of rice wine, 12 grams of starch (corn), and 10 grams of monosodium glutamate. First, wash the Chinese cabbage, roll the whole tree, overcool the water, remove the water to control the moisture; soak and wash the hair cabbage; Wash the shrimp and dry it, put it on the cutting board and pat it flat with a knife and chop it off, and put it in a chicken cup; the lean pork (lean pork) is also chopped and served on a saucer; the pork fat is washed and diced; the ham is cut into puree; the starch (4 grams) is put in a bowl and added water to prepare the wet starch (8 grams) for later use; the shrimp meat is added with 10 grams of refined salt, monosodium glutamate, 40 grams of egg white, beat into shrimp glue with chopsticks, add refined salt and then beat evenly, add the first fat minced meat, and then gently stir evenly and wait for use; cut off the cabbage head, take out the cabbage one by one, put it on the cutting board, pat some dry starch between the petals, the petals are spread in two layers, the length is about 12 cm wide, and then the shrimp glue is on a layer of Chinese cabbage, the width is about 10 cm, put the cabbage in the middle of the shrimp gelatin, and then put the ham paste in the middle of the cabbage, and then gently roll it up, roll it into a round and thick shape, and then use the water weed solidly, you can roll two or three; Cut the pork belly into large slices, stir-fry the pork and chicken bones until fragrant, cook in rice wine, add two soups (800 ml), 5 grams of refined salt, pork skin, and simmer over low heat for 20 minutes; Get out of the pot and put the oil, fry the vegetable rolls slightly, put them into the cabbage and simmer for 5 minutes, take out the pot away from the heat, take out the vegetable rolls and serve them on a plate, pick up the enoki mushrooms and put them in a bowl, keep the original juice, the pork belly and chicken bones are not used; Lard, pour the prepared seasoning over the dish.

"I'm going to prepare a few aquatic plants for later use, shrimp: shrimp should be eaten with certain fruits. Shrimp is relatively rich in nutrients such as protein and calcium. If they are eaten with fruits containing tannic acid, such as grapes, pomegranates, hawthorns, persimmons, etc., it will not only reduce the nutritional value of protein, but also combine tannic acid and calcium ions to form insoluble conjugates that stimulate the stomach and intestines, causing discomfort and symptoms such as vomiting, dizziness, nausea and abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart. Egg white: Egg white should not be eaten with saccharin, soy milk, and rabbit meat. Dinghu Shangsu is one of the traditional dishes in Guangdong, one of the vegetarian recipes of Cantonese cuisine, and Shangsu is the meaning of high-end cuisine. Dinghu Shangsu is an old monk of Qingyun Temple in Dinghu Mountain, Zhaoqing, Guangdong Province was founded in the Yongli period of the Ming Dynasty, with white fungus as the main ingredient, the cooking skills of Dinghu Shangsu are mainly steamed dishes, and the taste belongs to the fragrance. The characteristics of Dinghu vegetarian dishes: fresh and smooth when eating, full of fragrance, and it is the best quality of vegetarian dishes. Dinghu Shangsu, Lingnan style dishes. When making, snow fungus, osmanthus fungus, elm fungus, yellow fungus, shiitake mushroom, straw mushroom, bamboo sunflower, lotus seed, canned white mushroom, silver needle, bamboo shoot flower, vegetable yuan, etc., wash, soak, respectively, simmer and cook with oil flavoring, take white fungus, mushroom, bamboo sun, fresh mushroom, yellow fungus, lotus seed, mushroom, bamboo shoot flower in order, part of it is built into a circle along the bottom of the pot, the rest of the materials are filled in it, covered on the plate, into a well-defined "mountain shape"; The dish is far away, the silver needle is around the edge, and the osmanthus ear is spread on it. The dishes are characterized by fine materials, elegant colors, distinct layers, fresh and smooth, fragrant and flavorful, and different flavors. It is rumored that there is a mountain in the northeast of Zhaoqing City, Guangdong, and there is a lake named "Dinghu" on the top of the mountain, and the descendants changed its name to "Dinghu" according to the myth of the Yellow Emperor casting Ding. Zhong Tianzheng said and did at the same time.