"Ling'er, I'll help you wash your feet later. Zhong Tianzheng said with a smile.

"No need, husband, Ling'er will wash it herself, and when you finish washing, you can just wash it with a basin of water. Feng Ling'er said with a smile.

"Hmm~ You're so nice to me. Zhong Tianzheng was genuinely moved, and then said.

"It seems that my husband has suffered a lot of crying before, and I will take care of my husband in the future, so that my husband will live a solid life. Feng Ling'er carefully helped Zhong Tianzheng wipe his feet, and then put his feet in the basin.

"Hmm. By the way, Ling'er, I want to hear about Yan Guo, it seems that in addition to our Shen Kingdom, only Yan Guo is still cooking, and the history of their Shang Kitchen does not seem to be long, why is this? ”

"There is an untold story in this, and it is no wonder that my husband does not know it, these are the secret histories of the royal family, and I was also pestering my father when I was a child, so he told me quietly and told me not to tell others. ”

"Is there such a thing?" Zhong Tianzheng became interested.

"Since my husband likes to listen to you, then I'll say a little more. At that time, the prince of Yan Guo fell in love with the daughter of a famous chef in our Shen Kingdom, but the monarch and queen of Yan Kingdom were opposed to this family business, and the famous chef was also extremely angry after knowing the meaning of Yan Guo! After all, he was also very powerful in our Shen Ho, where did he suffer this kind of anger. However, the prince of Yan Guo understands the reason, and he makes suggestions with his daughter, thinks of a lot of ideas, and visits many times, brings a lot of gifts, and finally stabilizes the daughter's father, after all, it is his own daughter, and the celebrity chef still feels sorry for his daughter, he only has one request, just want Yan Guo to marry his daughter in style, and other dowry gifts don't matter, even if there is no one, you can accept it. As soon as these words came out, the prince of Yanguo and the daughter of the celebrity chef were very happy. ”

"I guess the monarch of the Yan Kingdom may be willing, and his queen may still be unwilling. Zhong Tianzheng said with a wink.

"The husband guessed right, the prince of Yan Guo and the daughter of the celebrity chef Xia, originally happily told the news to the king of Yan Guojun, Yan Li, and the prince's mother Liu, Yan Guojun saw that it was almost the same, so he agreed to the marriage of Prince Li and Xia, but Liu was very dissatisfied, kept complaining, and blew the pillow wind to Yan Guojun. On the day of marrying Xia, the prince made preparations early, and when he arrived in the territory of our Shen Kingdom, he married Xia in a beautiful way, but when he returned to the gate of Yan Kingdom, the Empress Liu sent someone to stop Xia, saying that his son was the crown prince, and what ability did Xia have to be worthy of him? I heard that Xia was the daughter of a famous chef, and for so long, with a stick of incense as the limit, Xia could make enough dishes for 9981 dishes. Feng Ling'er said in a miserable tone.

"I'll go, this queen is cold-blooded enough, ninety-nine eighty-one dishes, a stick of incense, no one in this world can make it. Zhong Tianzheng said.

"Yes, who says it's not, the prince fights with reason, but the people sent by the queen are unwilling to live or die, and finally Xia stood up, took out the kitchen utensils from the dowry, and made it on the spot, the prince stopped but it was useless, and finally Xia made a total of thirty-six dishes, and died of exhaustion in the arms of the prince, the prince was very sad, holding Xia's corpse, pulling out his sword and killing himself, and the two died together. ”

"Hey~. Zhong Tianzheng sighed deeply.

After the news came, the people of the two countries were shocked, the government and the opposition were shaken, and the ministers of our country wrote to ask His Majesty the Emperor to send troops, because this is an insult to our country, and the celebrity chef Shan was also very sad, and created the Sinu dish, narrating the thoughts of his daughter, and was scrambled by the people to learn, and it has developed until today, the monarch of Yan State was furious, and directly abolished the queen Liu, and the prince entered the Taimiao, sent envoys and cooks, and brought a large number of dowries, came to our Shen country, learned the way of cooking, and wrote the chef into their law, our Emperor His Majesty agreed, and finally the two countries avoided a war to meet。 ”

Feng Ling'er finished telling this sad story.

"Hey, a lover eventually becomes a family, and it doesn't seem to work in this story. Zhong Haoran sighed.

"Come on, Ling'er, it's time to go into the bed. ”

Feng Ling'er was shy, then took off her clothes and entered the bed.

"Ling'er, you are so fragrant. ”

"I hate it, husband is so bad, husband, what do you think after listening to this story? I feel that the queen Liu is too bad, and she doesn't think about her children at all, so she broke up this good marriage. ”

"Yes, but I feel that the queen Liu may be thinking that the mother is more expensive than the son, so she values her son very much, thinking about the identity of her son and the crown prince, in their country, before there was no respect for the chef, he actually married the daughter of a cook, I believe he may not be able to accept it, and after all, the monarch of Yan Guoguo has been thinking about it for a long time, probably wanting to improve the relationship with our country, and finally his attitude has eased, but he didn't expect his queen to be so radical. Zhong Haoran analyzed.

"Well, what the husband said makes sense, before Yan Guo did not respect the kitchen, the status of the cook was very low and was restricted a lot, but since the respect for the kitchen, their status is almost the same as that of our country, and the martial spirit of their country is still retained, I have to say that the king of Yan Guo thinks about it for a long time. Feng Ling'er nodded and said.

"Is the queen still alive?"

"Yes... I haven't heard of her, but over the years, the monarch of Yan has changed, and she may not be alive, I estimate that she may also regret it very much, regretting that she let her son and her be separated from her yin and yang. Feng Ling'er said.

"Well, the lady is very reasonable, it's not early, we should rest. Zhong Tianzheng said with a wicked smile.

"Yes. Feng Ling'er blushed.

"Small force. Husband, be gentle with me. ”

。。。。。。

The next day, Zhong Tianzheng settled the house money, led the guards, and drove the carriage back to Fengshi Villa, and as soon as the two of them returned to the main hall, the housekeeper came.

"Tell my uncle, my lord has something important to ask you to go to his study. ”

"I'll go. Zhong Tianzheng said hello.

"Then go see Daddy first, and I'll go back and clean up our room." ”

"Well, yes. ”

"Momda. ”

Last night, Zhong Tianzheng taught Feng Ling'er the modern word.

In the study, Long Zaitian was looking at the documents in the villa.

After Zhong Tianzheng came to the study, he gave a salute.

"My son-in-law has seen my father-in-law. ”

"Come in, Amasa. ”

Zhong Tianzheng came to Long Zaitian's side, Long Zaitian looked at it for a few minutes, then raised his head and put down the brush in his hand.

"Sit. ”

Zhong Tianzheng sat down obediently.

"Are you still used to living in the villa for a while?" Long Zaitian asked Zhong Tianzheng kindly.

His eyes were full of appreciation for this son-in-law.

"Habit, habit. Zhong Tianzheng said with a smile.

"Tianzheng, do you know anything about our country?" said Long Zaitian solemnly.

"Well, understood"

"Let's go, follow me to the back kitchen. ”

Zhong Tianzheng was stunned when he heard this, but he still followed his father-in-law.

There is a separate kitchen in the back kitchen of Feng Shi Villa.

Long Zaitian rolled up his sleeves and began to cook.

I saw that he prepared, 300 grams of yellow croaker, 500 grams of broth, 300 grams of tofu, 20 grams of winter bamboo shoots, 15 grams of shiitake mushrooms, 15 grams of chopped coriander, 15 grams of water starch, 10 grams of green onion and ginger, 10 grams of cooking wine, 10 grams of soy sauce, 4 grams of refined salt, 2 grams of monosodium glutamate, 2 grams of pepper noodles, and 10 grams of sesame oil.

Put the clean fish into the spoon and fry on both sides, add 500 grams of broth (you can replace it with bone broth or water for home), green onions, ginger pieces with a strong fire, change to a slight heat and simmer until mature, pick out the green onions and ginger pieces, remove the fish, remove the fish head and fish bone spurs. Toss the fish back into the spoon. In addition, cut the winter bamboo shoots and mushrooms into small slices, cut the tofu into 3 cm squares, 1 cm thick slices, blanch them in a pot of boiling water and take them out, put them in the fish spoon, blanch the mushrooms and winter bamboo shoots and put them into the fish spoon, add soy sauce, cooking wine, refined salt and boil, skim off the foam, thicken with wet starch, drizzle with sesame oil, add monosodium glutamate, sprinkle with pepper, pour into the soup bowl, and serve with chopped coriander.

Zhong Tianzheng thought about it, Yuan Mei said in the Suiyuan food list: "Tofu tastes, far better than bird's nest", and the northern saying also says that "tofu tastes better than bird's nest", this dish is like this, by boiling first and then stewing, cooking into a soup, the fish is fresh and mellow and mixed with tofu, which is delicious.

"If you use stock or bone broth as the soup base, the cooking time can be shortened, as long as the umami of the yellow croaker is released. If you cook the soup base with water in the home kitchen, you can simmer it for a longer time, preferably more than 30 minutes, so that the umami of the fish can be fully released in the soup. Zhong Tianzheng thought to himself.

So he also began to cook, preparing 300 grams of yellow croaker, 300 grams of tofu, 20 grams of winter bamboo shoots, 15 grams of shiitake mushrooms, 15 grams of minced coriander, 15 grams of water starch, 10 grams of green onions and ginger, 10 grams of cooking wine, 10 grams of soy sauce, 4 grams of refined salt, 2 grams of monosodium glutamate, 2 grams of pepper noodles, and 10 grams of sesame oil.

Cut the tofu into small cubes and blanch it with boiling water to remove the beany smell. Scrape the scales and gills of the yellow croaker, remove the internal organs, wash it, take it out after steaming it in the basket, remove the fish bones, chop the fish meat into small cubes, pour it into a bowl containing egg whites, add salt, wine, corn starch and starch. Remove the oil, when the oil temperature is 60% hot, put the diced fish in the pan and fry until white, pour it into a colander, and drain the oil. Put diced fish and tofu in the pot, pour in the soup, add salt, pepper, wine and other seasonings, bring to a boil, then thicken with cornstarch, drizzle with sesame oil, and sprinkle with minced ham.

Tofu and tofu products are rich in protein, and tofu protein is a complete protein, not only contains eight kinds of amino acids necessary for the human body, but also the proportion is close to the needs of the human body, and the nutritional value is higher; tofu contains phytoestrogens, which can protect vascular endothelial cells from being destroyed by oxidation, and regular consumption can reduce the destruction of the vascular system, rich soybean lecithin is beneficial to the development and growth of nerves, blood vessels and brain; soybean protein can reduce blood lipids, protect vascular cells and prevent cardiovascular diseases. In addition, tofu is also good for post-illness recuperation, weight loss, and delicate skin.

The dragon picks up the gaji fish in the sky and prepares to make another dish.

Zhong Tianzheng was shocked: "My father-in-law's cooking skills are not under him." ”

I saw that the dragon was in the sky, scraped off the scales of the Jiaji fish, cleaned the gills and internal organs, washed it, and hit a 1.7 cm square willow leaf flower knife on the fish; after cutting the knife, it was put into boiling water and scalded and fished out, sprinkled with a spoon of fine salt, and neatly placed on the plate;

Cut the pork fat into 3.3 cm long and 1 cm wide slices with a flower knife, cut the green onion into small pieces, and slice the ginger; Cut the mushrooms, bamboo shoots, ham and rape hearts into slices 1 cm wide and 3.3 cm long; put the fish into the fish pond plate and add 200 ml of rice wine, Sichuan pepper and clear soup;

Then put the pork fat meat, green onions, ginger slices, mushrooms, winter bamboo shoots, and ham evenly on the fish (exposing the fish eyes), steam them in the basket for 20 minutes and take them out after cooking; take out the soup and decant it into the wok, remove the green onions, ginger, and peppercorns, put the rape heart into the pot and blanch it, and place it neatly on the fish; put the soup in the wok and boil it, beat off the foam, pour it on the fish, and pour it on the chicken fat.

In the fish pond plate, two chopsticks are used to pad the bottom before and after, and the fish is placed on it, which is convenient for steam circulation when steaming, and the fish body is heated evenly on both sides, which can shorten the ripening time and make the fish delicious;

This dish adopts the "quick steaming method" to be full of fire, sealed and steamed, and should be exhibited within 10 minutes, otherwise as the "Suiyuan Food List" said: the fish will be dead if the fish is late.

"Jiaji fish is rich in nutrition, rich in protein, calcium, potassium, selenium and other nutrients, for the human body to supplement rich protein and minerals; "Zhong Tianzheng has seen it in books before.

So he also accompanies and cooks the second course.

The main ingredients he used were pork belly (200 grams) and pork kidneys (250 grams). Seasoning: green onion (10 grams) Garlic (5 grams) Light soy sauce (5 grams) White sugar (10 grams) Vinegar (20 grams) Starch (broad beans) (10 grams) Monosodium glutamate (3 grams) Sesame oil (10 grams) Sichuan pepper (3 grams) Peanut oil (50 grams)

Pork belly tip clean oil, inner membrane, cut cross knife, each belly tip cut 6 pieces, pork loin cut 2 pieces to cut off the fascia, put water and pepper soaked for 1 hour to remove the cross knife, every three knives cut 1 piece;

Soy sauce, sugar, rice vinegar, sesame oil, monosodium glutamate, wet starch mix evenly into marinade; leave the remaining oil in the pot, put it back on the fire, first use the green onion segment, garlic rice to stir out the fragrance, pour in the marinade, after boiling, pour in the tip of the belly, pork loin, turn it over twice.

Long Zaitian had finished cooking, and he came to Zhong Tianzheng's side to watch.

Zhong Tianzheng made the tripe knife in the same shape as the chicken gizzard, and also cut the knife into window flowers or other flower knives to increase the shape and color. The tripe and chicken gizzard must be cleaned by soaking in alkaline water, and can be blanched in warm water at 80 degrees, but not for too long. When putting tripe and chicken gizzard in the oil pan, if there is too much water, you can use a clean white cloth to absorb it before putting it down. Tripe is divided into louver, tripe kernel and belly collar, and the tripe collar tastes better.

He prepares, 200 pork belly, 150 grams of chicken gizzards, 5 grams of Shao wine, 1.4 grams of refined salt, 2 grams of green onions, 1 gram of ginger, 1.5 grams of garlic, 1 gram of monosodium glutamate, 500 grams of cooked lard, 25 grams of wet starch, and 50 grams of clear soup. Peel off the fat skin and hard tendons from the belly and wash it, use a knife to cut the net knife, put it in a bowl, add salt and wet starch to mix, wash the chicken gizzards, remove the inner and outer tendons, and use a knife to cut a cross knife with an interval of 2 mm, put it in another bowl, add salt and wet starch and mix.

Take another small bowl, add clear soup, Shao wine, monosodium glutamate, refined salt, wet starch, mix well into a sauce and set aside. On the hot heat of the wok, put the oil, boil until it is hot, put in the belly and chicken gizzards, quickly cut it with chopsticks, pour it into a colander and drain the oil. Leave a little oil, add green onions, ginger and garlic without stirring, pour in the chicken gizzard and belly, and add the sauce, turn it over twice to complete.