Zhong Tianzheng thought to himself: "The clear soup Yue chicken is a characteristic traditional dish in Shaoxing, Zhejiang, which is said to have been handed down from the Yue Kingdom in the Spring and Autumn Period. It is cooked with Shaoxing's specialty, Yue chicken. This chicken is white and tender, and the bones are crunchy. Stewed with the original juice, the taste is fresh and refreshing. The main ingredients are chicken, auxiliary ingredients rape heart (50 grams), ham (25 grams), winter bamboo shoots, seasoning rice wine (25 grams), salt (2 grams), monosodium glutamate (3 grams)"

Zhong Tianzheng thought about it while cooking: "Clear soup Yue Chicken" is a dish made with the famous Yue Chicken. Shaoxing was the former capital of the Yue Kingdom in the Spring and Autumn Period, and the Yue Wangtai was built on the east side of Wolong Mountain. At that time, in the palace of the Yue Wang, there was originally a batch of flower chickens, which were specially used for the emperor and concubines to watch and play. Later, it gradually became an excellent edible chicken species, which has been passed down for a long time, called "Yue Chicken", and "Clear Soup Yue Chicken" is to stew and eat "Yue Chicken", which is the traditional flavor dish of Shaoxing. ”

His opponent thought to himself: "I ate this dish when I was in Shaoxing, and I even claimed that it was good." Since then, this dish has become a tribute to the imperial court. This famous dish has been improved by Shaoxing chefs several times, and with the addition of ham, shiitake mushrooms, and bamboo shoot slices as accessories, it is more distinctive. The chicken is made of whole tender hen and stewed with slices of ham, bamboo shoots, mushrooms, Shao wine and other condiments. The chicken is white and tender, the bones are crunchy, and the soup is fresh. The main ingredients are chicken (1000 grams), and the auxiliary ingredients are rape heart (50 grams), ham (25 grams), winter bamboo shoots (25 grams), and shiitake mushrooms (dry) (10 grams). ”

"Slaughter and simmer the chicken, cut off the chicken feet after washing, knock off the calf bone, make a small opening at the back 3.5 cm from the tail, take out the internal organs, wash it, put it in a pot of boiling water to wash off the blood foam. Take a large casserole, use a bamboo grate to pad the bottom, put the chicken in, scoop in 2500 ml of water, cover and boil with a strong fire, skim off the foam; continue to simmer over low heat for about 1 hour, remove it and transfer it into the tasting pot, pour in the original juice; then, arrange the ham slices, bamboo shoot slices, and shiitake mushrooms on the chicken, add refined salt, rice wine, and monosodium glutamate, cover the steamer and steam about 30 with a strong fire minutes, take out; put the blanched rape heart on the stewed chicken, put the chicken into the pot and steam it with its back facing down; the chicken is produced in Shaoxing, so when selecting the chicken, the people in Shaoxing should be carefully raised, and the purebred breeding of the edible chicken should be selected. Zhong Tianzheng thought to himself.

The soup is clear and delicious, the meat of "Yue Chicken" is tender, and the chicken bones are crunchy. The chicken meat is delicate, delicious, nutritious, and has the effect of nourishing and nourishing the body. The protein content in chicken is very high, and the digestibility is high, it is easy to be absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. Chicken contains phospholipids that play an important role in human growth and development, and is one of the important sources of fat and phospholipids in the dietary structure of Chinese. Chicken has a good therapeutic effect on malnutrition, cold intolerance, fatigue, menstrual irregularities, anemia, weakness, etc. The medicine of the motherland also believes that chicken has the effects of warming and invigorating qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, invigorating blood and veins, and strengthening muscles and bones. Zhong Tianzheng thought to himself.

"Rape is rich in calcium, iron and vitamin C, which is higher than that of Chinese cabbage. In addition, carotene is also very rich, which is an important nutrient source for the growth of human mucous membranes and epithelial tissues, which is beneficial to resist hyperkeratosis 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. In addition, foreign scientists have recently found that rape contains substances that can promote the synthesis of rhodopsin, which can play a role in brightening the eye, and pointed out that cruciferous vegetables such as rape can reduce the risk of pancreatic cancer. "His opponent thinks and does.

I saw that the ham is bright in color, red and white, lean meat is salty and sweet, fat is fragrant but not greasy, delicious and delicious, all kinds of nutrients are easy to be absorbed by the human body, and have the functions of nourishing the stomach, benefiting the kidney and strengthening yang, strengthening the bone marrow, strengthening the foot, and guaiac.

"A delicious food rich in nutritional value and medicinal function, tender and fresh, crisp and refreshing, containing protein and a variety of amino acids, vitamins, as well as calcium, phosphorus, iron and other trace elements and rich in fiber. It can promote intestinal peristalsis, which not only helps digestion, but also prevents constipation and colon cancer. Winter bamboo shoots are a high-protein, low-starch food, which has a certain therapeutic effect on patients with obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis. The polysaccharide substances it contains also have certain anti-cancer effects. However, winter bamboo shoots contain more calcium oxalate, and children, people suffering from urethral stones and nephritis should not eat more. ”

"I saw that Zhong Tianzheng has the nutritional characteristics of high protein, low fat, polysaccharides, a variety of amino acids and a variety of vitamins; there is a kind of wheat alcohol in shiitake mushrooms, which is lacking in general vegetables, which can be converted into vitamin D, promote the absorption of calcium in the body, and can enhance the body's ability to resist diseases. Normal people eating shiitake mushrooms can play a role in preventing cancer. Eating more shiitake mushrooms for cancer patients can inhibit the growth of tumor cells, and shiitake mushroom diet therapy has a certain weight loss effect on patients with thick abdominal wall fat. Shiitake mushrooms contain glandular stalks, choline, tyrosine, oxidase and some nucleic acid substances, which can lower blood pressure, cholesterol and blood lipids, and can prevent arteriosclerosis and liver cirrhosis."

"Lentinan can improve the activity of helper T cells and enhance the humoral immune function of the human body. A large number of practices have proved that shiitake mushrooms have a wide range of cancer prevention and treatment, and have been used in clinical treatment. Shiitake mushroom also contains a variety of vitamins and minerals, which has a great effect on promoting human metabolism and improving the body's adaptability; shiitake mushroom also plays a therapeutic role in diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for indigestion, constipation, etc. Chicken should not be eaten with pheasant, soft-shelled turtle, carp, crucian carp, rabbit, shrimp, onion and garlic. Zhong Tianzheng thought to himself.

"It is easy to be poisoned when eaten with sesame seeds and chrysanthemums; it is not suitable to be eaten with plums and rabbit meat, which will cause diarrhea; and when eaten with mustard, it will catch fire. Winter bamboo shoots are taboo and lamb liver are eaten together, and Song Sister-in-law fish soup was created in the Chunxi period of the Southern Song Dynasty, and is a traditional flavor of Hangzhou City, Zhejiang Province. Songsao fish soup is usually made by steaming mandarin fish or sea bass, removing the skin and bones, and adding shredded ham, shiitake mushrooms, minced bamboo shoots, chicken broth and other condiments. After the dish is cooked, the color is oily, fresh and smooth, and the taste is like crab meat. The main ingredients are mandarin fish or sea bass, shiitake mushrooms, shredded ham, minced bamboo shoots, and chicken soup is classified as Zhejiang cuisine, and the taste is fresh and tender and slightly sour. It is reported that on March 15 of the sixth year of Chunxi in the Southern Song Dynasty (1179 AD), Zhao Gou, Emperor Gaozong of the Song Dynasty, boarded the imperial boat to travel to the West Lake, and ordered the waiter to buy the turtle fish in the lake and release it. Gaozong ate the fish soup she made, praised it very much, and remembered her old age, and gave her gold and silver silk. Since then, the reputation has risen, and the rich families have scrambled to buy food, and Song's sister-in-law's fish soup has become a famous delicacy in the capital. Zhong Tianzheng thought to himself.

Song sister-in-law fish soup, modern poet and writer Yu Pingbo pointed out in "A Brief Discussion on the Food of Hangzhou and Beijing": "The beauty of West Lake fish soup has been passed down by word of mouth for thousands of years. "1 mandarin fish, 10 grams of cooked ham, 25 grams of cooked bamboo shoots, 25 grams of shiitake mushrooms, 3 egg yolks, 25 grams of green onions, 5 grams of ginger, 1 gram of shredded ginger, 1 gram of pepper, 30 grams of Shao wine, 25 grams of soy sauce, 2.5 grams of refined salt, 25 grams of vinegar, 3 grams of monosodium glutamate, 250 grams of clear soup, 30 grams of wet starch, 50 grams of cooked lard. Wash the fish, remove the head, and cut it into two pieces along the back, removing the spine and abdominal cavity.

I saw that Zhong Tianzheng put the fish skin down in the basin, added green onions, ginger pieces, Shao wine, and refined salt to soak it slightly, steamed it in a steamer for 6 minutes, picked up the green onions, ginger pieces, and decanted the marinade in a bowl. Chop the fish, remove the skin and bones, pour it back into the original marinade bowl, cut the cooked ham, cooked bamboo shoots and shiitake mushrooms into 1.5 cm long strips, beat the egg yolk and set aside. Put the wok on the fire, add the cooked lard, put in the green onion section to stir out the fragrance, scoop in the clear soup and boil, pick off the green onion section, add Shao wine, shredded bamboo shoots, and shredded mushrooms. After boiling again, put the fish meat in the pot with the original juice, add soy sauce, refined salt, monosodium glutamate, and thicken it with wet starch after boiling. Pour the egg yolk liquid into the pot and stir well, when the soup juice boils again, add vinegar, sprinkle with eighty percent hot cooked lard, put it in a pot, sprinkle with shredded cooked ham, shredded ginger and pepper. ”

"1 sea bass, 2 tablespoons vegetable oil, 10 grams of ginger, 3 grams of rice wine, 1 tablespoon of vinegar, 1/2 bowl of water starch, 2 slices of ham, 1 egg yolk, 20 grams of shiitake mushrooms, 20 grams of bamboo shoots, appropriate amount of chicken broth, 1 teaspoon of white pepper, 1/2 teaspoon of chicken essence. Clean the sea bass, smear it with salt, ginger and cooking wine and marinate for 15 minutes. Put water in a pot and bring to a boil, put in the sea bass, cover the pot and steam for 10 minutes, take out the steamed sea bass, and remove the green onion and ginger. Peel the fish meat into shreds, and shred Jinhua ham, shiitake mushrooms, and bamboo shoots respectively. Pour an appropriate amount of clear chicken soup into the pot, add vegetable oil, rice wine, minced ginger, then add mushrooms, shredded bamboo shoots, shredded ham, boil and add fish, add white pepper, salt and chicken essence; Beat the eggs into a bowl, beat them and put them into the pot, quickly stir them and turn off the heat and put them in a bowl. ”

The cooking of two people has reached the point of heat.

"Mandarin fish, cooked ham, cooked bamboo shoot meat, shiitake mushrooms, egg yolks, green onions, Shao wine, soy sauce, vinegar, salt, monosodium glutamate, starch, etc. Slaughter the fish cleanly, separate the fish meat and fish bones, cut the fish meat into large slices with an oblique knife, rinse with water to remove turbid impurities, add shredded green onions, shredded ginger, rice wine, a little salt, put it in a steamer and steam it over high heat for about 6 minutes, take out the green onions, ginger, decant the marinade and set aside. Cut the green onion into small pieces, cut the ginger, winter bamboo shoots, and shuifa mushrooms into shreds, and beat the egg yolk to break up. Put the bamboo shoots in a pot of boiling water, blanch for a while, and remove them. Use a fork to mince the fish, remove the skin and bones, and pour the marinade back into the fish. Heat a little oil on the fire, stir-fry the chives until fragrant, add the stock and wine to boil, add the shredded bamboo shoots and shredded mushrooms and bring to a boil. Pour the fish into the pot, add 2 tablespoons of light soy sauce, a little salt and bring to a boil, thicken with water starch, pour the egg yolk liquid into the pot and stir well, add balsamic vinegar when the soup is open again, and pour in sesame oil. Zhong Tianzheng thought to himself.

"100 grams of fresh fish, 5 grams of shredded ham, shredded red pepper, shredded cucumber, shredded shiitake mushrooms, 1 egg, shredded ginger, salt, pepper, and starch. Peel and dice the fresh fish. Add water, shredded ginger and pepper to a boil. Add shredded ham and shredded mushrooms to a boil, thicken and pour in the egg mixture to blanch. Finally, bring the red pepper and cucumber to a boil, and add salt and pepper to taste. ”