Zhong Tianzheng looked at the hour, at this time, only two hours had passed in reality, and there was still enough time.

"Come on, you can only become a talent by practicing a hundred ways to cultivate a kitchen, and the devil can learn to cook and come on!" Zhong Tianzheng cheered himself up.

He thought, "Well, you can add some ribs to it." Prepare a green onion, change the sections, slice the ginger, and peppercorns. Potato hob cubes. Use salt, light soy sauce, dark soy sauce, pepper noodles, sea pepper noodles, pepper powder, sugar to taste the meat, and add ginger slices and green onions. Heat the pot, pour in the rice noodles, add peppercorns, and stir-fry. When you feel a little sticky, pour some oil into it, and then fry until the rice noodles are golden brown, and that's it! Pour the delicious meat and potatoes into the pot, and mix them with rice flour. On the steamer, first on high heat for 10 minutes, and then change to medium heat to steam for about half an hour, the specific time is mastered by each person. The ingredients are 1 piece, 400 grams of ribs, 1 pack of tamales, rice wine, and soy sauce. Cut the top 1/3 of the small pumpkin, remove the seeds and pulp; cut the ribs into small pieces, put rice wine and a small amount of soy sauce to grasp well, then sprinkle the steamed pork powder, grasp it well with your hands; put in the pumpkin after the ribs are marinated for half an hour, cover the pumpkin cover, and steam in the steamer for 30 minutes; pour a small amount of water on the meat with the lid and continue to steam for 15 minutes; you can sprinkle some chopped green onion or coriander before eating. The main ingredient is 400 grams of meat (pork belly). There are 00 grams of accessories, 25 grams of bread crumbs, 50 grams of glutinous rice flour, and 100 grams of eggs. There are 5 grams of seasoning, 15 grams of rice wine, 15 grams of soy sauce, 25 grams of fermented bean curd, 10 grams of ginger, 5 grams of sugar, 150 grams of rapeseed oil, 35 grams of sweet noodle sauce, 15 grams of salt, 15 grams of green onions, and 35 grams of starch (broad beans).

The system says: "Mix the pork belly, mash juice, soy sauce, tofu milk, minced ginger, sugar, cooking wine, etc., then add rice flour and mix well, and put it in a bowl; the peas are mixed with salt and rice flour, and also add them to the bowl, and steam them in the basket to soften; salt and peppercorn noodles are mixed into a salt-and-pepper dish for later use; the steamed tamales are turned over in the plate, the meat slices are taken out, and then the peas are basketed and distilled; then the nut beans are put at the other end of the plate and served with the salt-and-pepper dishes." The product has a frying process, you need to prepare about 500 grams of vegetable oil, when frying, to control the oil temperature, steamed meat is better when the skin is golden brown. The main ingredient of curry tamales is 150g. The ingredients include 1/2 root, 3 slices of ginger, 2 chives, and an appropriate amount of spicy peanuts. The seasoning includes 2 tablespoons of powder and 2 pieces of curry in cubes. Chop the curry, put it in a pot, add a little water, heat it over low heat, stir it until the curry melts until it is viscous; put the pork belly slices into the curry sauce, grasp well, marinate for half an hour, peel and shred the carrots; take an empty plate and spread a layer of shredded carrots; wet the rice noodles, wrap the marinated meat slices with rice noodles, and put them on the plate; boil the water in the pot, steam for 30 minutes on high heat, and sprinkle with chopped peanuts and green onions after the pot is released. Curry cubes contain salt, so no more salt is added when marinating meat, curry sauce should not be too sticky, otherwise it will be difficult to make the meat taste good, shredded carrots on the plate can also be replaced with pumpkin, potatoes or taro according to personal preference, if the amount of meat is large, the steaming time needs to be extended accordingly. ”

He thought: "The potato chips are not mixed with seasonings or rice noodles, and when they are eaten, they are light and have a slight aroma of rice noodles and meat." If the flavor is stronger, you can add a little salt to the potatoes and mix and then steam the steamed pork rice noodles. Steamed pork rice noodles are about 100 grams, depending on personal preference, but at least make sure that each slice of meat is evenly coated with rice noodles. Steamed pork belly, try to pick the best pork belly with rich layers and fat and thin. In addition, the meat slices are thinner. Rice noodles for steamed pork are quite troublesome to make homemade, and ready-made ones can be bought in supermarkets. Wash the flesh and cut it into slices and add cooking wine. Add the bean curd and grasp well. Mix the meat well with steamed pork rice noodles and marinate for 20 minutes. Peel and slice the beans and take a bowl, stack the meat in the bowl, stack the potato slices on the meat slices, add them to the pot, wait for the water to open into the bowl, steam over medium heat for 60 minutes, and then take the middle and buckle it upside down in the plate. There is 1 piece of materials, 1 auxiliary material, and 1 bag of whole steamed pork powder. The seasoning includes an appropriate amount of light soy sauce, dark soy sauce, a little pepper, an appropriate amount of broth, and 5 grams of shallots. The best pork belly is cut into thin slices together (the pork belly is sorted out, and when the large pieces are put in the refrigerator to freeze until it is slightly thicker, it is easier to cut out beautiful meat slices); 4 hours (the ratio of cooking wine, dark soy sauce, and light soy sauce is about 1:1:3); add steamed pork and rice noodles to the marinated meat slices, pour a large spoonful of stock and mix well; peel the potatoes and wash them and cut them into thick slices; put steamer paper on the bottom of the steamer, spread a layer of potatoes first, and then put the pork belly processed in step 3; steam in a pot, turn to medium-low heat for about 30 minutes, and sprinkle with chopped green onions. ”

The system explained: "The potato chips are not mixed with seasonings or rice noodles, and they are light when eaten, with a slight aroma of rice noodles and meat." If the flavor is stronger, you can add a little salt to the potatoes and mix and then steam the steamed pork rice noodles. I used about 100 grams of steamed pork rice noodles, which is adjusted according to personal preference, but at least make sure that each slice of meat is evenly coated with rice noodles. Steamed pork belly, try to pick the best pork belly with rich layers and fat and thin. In addition, the meat slices are thinner. The main ingredient is meat (pork belly). Auxiliary materials include potatoes, watercress, rice noodles, and vegetable leaves. The seasonings include wine, fermented bean curd, peanut oil, minced ginger, peppercorn noodles, and chopped green onions. Soak the steamed pork rice noodles in warm water for about three hours. Chop the watercress finely, and mince the green onion, ginger and garlic. Wash and slice the pork belly. Heat the pot, add peanut oil, add the watercress, green onion and garlic and stir-fry until fragrant, stir-fry the red oil and turn off the heat. Add soy sauce, rice wine, rice wine, and fermented bean curd to the pork belly. Then add minced ginger, peppercorn noodles and fried bean paste. Mix well and marinate for 1 hour, stirring 2 more times halfway through. Drain the soaked rice noodles and add them to the marinated pork belly and mix well. Wash the potatoes, peel them and cut them into cubes. Line the bottom of the steamer with vegetable leaves and top with a layer of potatoes. The potatoes are topped with mixed rice flour and meat, and put them in a steamer to steam for half an hour. Steam and sprinkle with chopped green onions while hot. Paste is a traditional pasta dish, which refers to rubbing zucchini into shreds, mixing with noodles into paste, and then mixing well with accessories, heating the cake pan, drizzling a little oil, pouring into the batter and flattening (round), and baking on both sides. First of all, you need to prepare 1 zucchini of about 500 grams, 3 eggs, 300 grams of flour; You also need to prepare table salt. Wash the zucchini, rub the zucchini into fine strips with a grater, crack the eggs into a basin, sprinkle the basin with an appropriate amount of salt and stir in the basin with a spoon. When we see that the water in the gourd comes out, this proves that we can proceed to the next step. Pour the flour into the basin and stir it in the basin with a spoon, and when the flour becomes a more viscous paste, it becomes a semi-finished product. Evenly drizzle a layer of salad oil over the bottom of the pan, and if you don't have a pan at home, you can use a frying pan, and when you use a frying pan, use a low heat. When the oil is hot, scoop the prepared batter into the pan with a round spoon to form a round cake shape and flatten it with a spatula, not too thick. After 3 minutes, open the pan, when the bottom is browned, turn it over with a spatula, cover and bake for another 3 minutes. After 3 minutes, open the lid and the paste can be eaten. Take action and add a delicious dish to your table. ”

Zhong Tianzheng thought to himself: "1 zucchini, 2 eggs, 200 grams of powder, half a tea, and an appropriate amount of preparation materials." Peel and shred the gourd, mix the zucchini into the flour, add salt, and beat in the eggs. Mix with an appropriate amount of water to form a thick paste. Brush a pan with oil, heat it, pour in the batter, and fry over low heat. Fry until golden brown on both sides, put 100g of flour, 150g of zucchini, 2 eggs, an appropriate amount, an appropriate amount of salt, 1 shallot, 1 coriander, a little chicken essence, and an appropriate amount of five-spice powder. Beat the eggs, shred the zucchini, shallots, and coriander. Put the zucchini, flour, eggs, chopped green onions, and coriander into a pot, add salt, allspice, and chicken essence. Add a little water and stir to form a batter. Add a little oil to a frying pan, scoop in a spoonful and spread into a cake, fry over medium-low heat until one side is set, then turn over. Until the bread is slightly brown and cooked through, all the batter is done.

The batter should not be too thick, a little thinner, and the resulting dough will be soft and tender. When frying, the heat should not be too large, medium and low heat, and then turn over after one side is set, so as to ensure the integrity of the cake. Tomato prawns are a home-cooked dish with sun protection in summer. Eating tomatoes in summer can not only protect from the sun but also replenish vitamins, and the fresh and sweet taste of prawns makes people appetite sudden. Smooth and tender, full taste and long aftertaste. The prawns that Zhong Tianzheng was preparing used scissors to cut off the shrimp whiskers and legs. Make a cut on the back of the prawns and use a toothpick to pick out the shrimp line. Marinate the prawns in a bowl with salt, pepper and wine. Finely chop the green onion, ginger and garlic and set aside. Heat the pot and add a little oil, add the green onion, ginger and garlic to stir until fragrant. Add the prawns and fry, turn over and fry on both sides until the red oil is removed. Add tomato sauce and stir-fry, add white vinegar, Shao wine, salt and sugar to taste. Add a little boiling water and bring to a slight boil. When the prawns are flavored, the sugar makes the soup all the soup and then sprinkle the chopped chives out of the pot and put on a plate. ”

500 grams of tomato prawns and prawns, 5 grams of shredded ginger. 200 grams of tomato paste, appropriate amount of vegetable oil, salt, sugar, and water starch. Cut the shrimp from the back, remove the sand line, wash and dry with a clean soft cloth, add salt, sugar, water starch and a small amount of water to the tomato paste and stir well. Heat oil in a pot, boil the pot with ginger shreds, add the prawns and stir-fry until both sides turn red, pour in the tomato sauce, stir-fry evenly, and simmer over medium heat for 5 minutes. The main ingredients are lobster, auxiliary materials: ginkgo (dry), broccoli, ginger seasoning: tomato paste, sugar, cooking wine, pepper, salt, peanut oil to prepare raw materials; the prawns are fried from the back of the shrimp, and the shrimp line is picked out from the second or third section of the back of the shrimp with a toothpick; the cleaned shrimp is added with an appropriate amount of salt, cooking wine and ginger slices, stirred evenly and marinated; prepare the pot boiling water, add a small amount of salt and a few drops of oil, blanch the ginkgo seeds and broccoli and remove them; burn the pot oil, oil six, When it is hot, add the marinated prawns, fry until the prawns turn red and the case shrinks slightly, then remove and drain the oil, leave a little base oil in the pan, add the minced ginger and stir-fry. After stir-frying until fragrant, add tomato sauce and stir-fry together, stir-fry a few times, add an appropriate amount of water to boil, add salt, sugar and pepper to taste, then add the freshly fried prawns, simmer the prawns over high heat and reduce the juice to a suitable extent, and put them on a plate. Handle the shrimp first, fry the shrimp whiskers, then fry the shrimp back (which is easier to taste), pick out the shrimp line from the second and third sections of the shrimp back, add salt, cooking wine and ginger slices to marinate together; Heat the oil in a pan and fry the marinated shrimp until they change color and the case shrinks slightly, then remove them; At the same time, take care of the plating ingredients: Blanch ginkgo seeds and broccoli; leave a little oil in the pot, stir-fry the minced ginger and shallots, add tomato sauce and stir-fry, which is conducive to the absorption of lycopene; then add an appropriate amount of water, boil the tomato soup, and add salt and other seasonings; put the prawns in the freshly fried pan and keep the heat on high to let the tomato juice penetrate into the prawns and the juice thickens until it is desired. Tomato soup braised gnocchi is a delicacy, the main ingredients are half a pound of flour, 1 potato, 3 tomatoes, 1 egg, etc., made of.

It is rich in vitamin A and C, its acidity is due to citric acid and malic acid, oral administration of tomato pectin, can reduce the amount of cholesterol in the serum and liver of rats fed with cholesterol. Tomato juice can reduce high blood pressure and excite smooth muscles. Tomato has a cool taste and sweet acid, has the effect of clearing heat and generating Jin, nourishing yin and cooling blood, and has a good therapeutic effect on fever and thirst, dry mouth, bleeding gums, hot stomach and bitter mouth, and rising false fire. It contains organic acids such as malic acid and citric acid, which can promote the secretion of gastric juice and the digestion of fats and proteins. Increase the concentration of gastric acid, adjust the function of the gastrointestinal tract, and help the recovery of gastrointestinal diseases. The fruit acid and fiber contained in it can help digestion, moisten the intestines and laxative, and prevent and treat constipation. Contains vitamin C, rutin, lycopene and AHAs, which can lower blood cholesterol and prevent atherosclerosis and coronary heart disease. In addition, it contains a large amount of potassium and alkaline minerals, which can promote the discharge of sodium salt in the blood, have antihypertensive, diuretic and swelling effects, and have a good adjuvant treatment effect on hypertension and kidney disease. For patients who lower blood pressure and often experience bleeding gums or subcutaneous bleeding, eating tomatoes can help improve symptoms.

Half a pound of flour, 1 potato, 3 tomatoes, 1 egg, a few cloves of garlic. Peel and slice the potatoes and steam them on a cage. Puree the steamed potatoes. Stir the mashed potatoes and eggs well and add the black pepper and salt. Pour in the flour and stir. Knead the dough and set aside to wake up. Tomato cross knife. The tomatoes are fixed with a fork and roasted in a circle on the stove over low heat, and after a while the skin is warped. Peel in turn. Cut into small cubes. After waking up the dough is kneaded into thin strips, cut into the kind of agent like dumplings, which should be cut into smaller pieces to make it easier to absorb the flavor. Cook the pimples and let them cool. Put a little oil in the pan and mince the garlic and stir-fry. Add the tomatoes and boil until soft and watery. Add the soup to the pot and add the salt, sugar and black pepper. Continue to simmer and stew, wait for the soup to be less and thicker, put the boiled gnocchi in, cook for a short while, and add monosodium glutamate. The main ingredients are pork ribs, ingots and brown sugar, and the auxiliary ingredients are ginger, bay leaves, grass fruits, star anise, cinnamon, and green onions. Ingredients, chop small pieces of pork ribs, ingots brown sugar, about 1/3 of a piece, a few slices of ginger, 2 bay leaves, 1 grass fruit, 2 star anise, 1 cinnamon, 1 green onion. Heat the pan without oil (remember not to put oil) and put the ribs in the pan and stir-fry. Stir-fry the water and continue to stir-fry until the water is dry. Add various spices, green onions, ginger and rolled out ingots and brown sugar, add cooking wine, soy sauce, salt, and stir-fry for a short while. Pour in enough boiling water, cover the ribs, and bring to a boil. After boiling, turn to low heat and simmer until the ribs are soft and flavorful, and open the lid and turn it several times in the middle. Add MSG to the cooked pork ribs.

Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat fever and injury, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst. Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by insufficient fluid. Soup, is a northern home-style soup, in Taiyuan, Shanxi, Yuci area called mixed soup, Jincheng area called not rotten soup, the main raw materials for making flour, eggs, tomatoes, etc. The soup in gnocchi soup can be clear water or pork rib soup, fish broth, bone broth, etc. From the point of view of eating a healthy diet, gnocchi soup is more suitable for dinner because pasta is easy to digest.

The gnocchi soup can be made into a vegetarian vegetable gnocchi soup or a meat gnocchi soup with meat. Pimple soup made with eggs, meat, etc., is especially suitable for brain workers and can be used to supplement protein. For people with weak body and poor digestive function, it is more suitable for light, vegetarian gnocchi soup, mainly eggs, lettuce, tomatoes, vegetables contain a lot of vitamins and minerals and fiber, which can change the acidic constitution due to eating more animal foods, and help enhance the body's immunity. For people who lose their appetite or often drink alcohol, it is also more suitable to drink vegetarian gnocchi soup, while pimple soup with meat will increase the burden on the liver. Legend has it that a long time ago, an old woman went to visit her daughter who was married to another country, and when it was time to cook at noon, the daughter was in trouble, and it was said that the mother should make something delicious to honor her mother, but the mother came suddenly and left in a hurry, and she had to rush back after eating. She put the only little white flour in the family into a bowl, added a little water, stirred it into a small lump paste with chopsticks into the pot, and searched for some potatoes, radish, eggs, green onions, coriander, etc. and put them in the pot, cooked a spoonful of oil flowers after cooking, added salt and other condiments, and made a pot of soup and rice that was not thick or thin, and carefully served it to her mother to eat. The mother asked her daughter what it was called, and the daughter said that it was the meal I learned to cook after coming to my mother-in-law's house, called "pimple soup". Since then, this economical, fast and convenient delicacy has spread to thousands of households.

Zhong Tianzheng's ingredients include eggs, tomatoes, vinegar, salt, chopped green onions, sesame oil, and ginger slices. Add an appropriate amount of water and remove from heat. Bring the tomatoes to a boil and ginger slices. Beat the eggs and set aside, add an appropriate amount of flour in a bowl or small basin, add an appropriate amount of beaten egg liquid to the flour, mix the noodles into wheat grains and wheat bean-shaped gnocchi with chopsticks or hands, and then cook in a pot, add an appropriate amount of vinegar, salt, chopped green onions, and sesame oil to eat. Ingredients: 200g flour, 1/2 green onion (about 200g), 50g egg, a pinch of greens, 1 tsp salt (5g), 1 tsp chicken essence (5g), 1/2 tsp white pepper (3g). Wash the white radish and cut it into thin strips, fry it in oil in a pot first, add water and salt. While waiting for the water to boil, prepare the gnocchi. Put the flour in a bowl, add a little cold water, stir with chopsticks, let the flour form small gnocchi, this is very important, the gnocchi should be small, it is better to taste, and you can tear the relatively large gnocchi into small pieces. When the water is boiling, add the gnocchi to the pot and stir the gnocchi soup with a spoon to prevent the bottom from sticking. Add the nori and greens. When the pan is about to rise, add salt, chicken essence and some white pepper to enhance the flavor.

Don't add powdered flour to the pan, it will become a batter. Tomato and egg gnocchi soup is also delicious, and this type of food is more suitable for eating in the morning and evening. When eating gnocchi soup, if you make a side dish with sardines in tomato sauce, your stomach will be happy. After the ingredients are prepared with shredded meat, shiitake mushrooms, eggs, tomatoes, shallots, salt, and chicken essence, add a little vegetable oil to heat, put the shredded meat into the pot and stir-fry, and then add shredded shiitake mushrooms and stir-fry until fragrant (if it is a vegetarian gnocchi soup, stir-fry the shredded shiitake mushrooms directly, and then stir-fry the chopped tomatoes); Add two bowls of water (or pork rib soup, fish broth, bone broth) to boil; half a bowl of flour is mixed into fine gnocchi with cold water for later use; after the water boils, pour the gnocchi into the pot and boil, add eggs and vegetables, boil again, add chopped green onions, a little salt to taste, and serve.

He prepared a container, dipped a little water in his hands, sprinkled on the flour, and then mixed well, then dipped in water and sprinkled on the dry flour and stirred, and so on until the flour was all mixed into small lumps, and the green onions were cut and set aside; a small section of the radish buttocks, planed into shreds, oil was added to the pot, fried chives and then put in the shredded radish and fried for two minutes, poured hot water into the gnocchi after the water boiled, stirred with chopsticks, otherwise it was easy to stick, boiled for a few minutes after boiling again, put in a little salt to taste, and then it was out of the pot. The ingredients are prepared with winter melon, salt, chicken essence, soy sauce and sesame oil, pour a small amount of flour, adjust the faucet to the dripping state, and put the flour basin under water;

While stirring, then be sure to stir the flour into small pieces of snowflake, then boil water and put a small amount of oil, slowly dial the gnocchi into the water with chopsticks, stir well, and then add winter melon, salt, chicken essence, soy sauce and sesame oil and other seasonings to continue to cook, until the gnocchi can be formed. Ingredients: Flour, tomatoes, diced shiitake mushrooms, yellow flowers, fungus, eggs, pepper, sesame oil, coriander, vinegar, salt, oil, soy sauce. Powder with cold water and into a pimple-shaped, must be even, the size is too different; put water in the pot and then put your favorite things, generally will not be missing tomatoes and other water after boiling can also put diced mushrooms, you can also add yellow flowers and fungus; wait for the pot to open again, the tomatoes are almost cooked, you can put the pimple in it, after the pimple is finished, you can put the seasoning seasoning, you must put a little soy sauce so it will look good; finally when you are out of the pot, you can put some green vegetables according to your liking, and finally you must not forget, fly a frangipani in the pot, do not stir it immediately when flying frangipani, you must wait for the egg to be shaped, so good can be slicedWhen eating, put pepper or chili oil according to your taste, and if you don't like spicy, you can put a little sesame oil, coriander, and a little vinegar, and a bowl of delicious gnocchi soup is ready.

Speaking of pimple soup, people born in the north before the sixties and seventies of the last century may be the most impressive. At that time, in order to save trouble and economy, many families often drank this gnocchi soup that was both a soup dish and a staple food for dinner. Nowadays, pimple soup has entered the hall of elegance - many large restaurants have it, and it is quite popular with customers. The gnocchi soup we eat now has a lot more ingredients than the gnocchi soup in our original memory, such as eggs, pimple soup, shiitake mushrooms, meat (chicken, shrimp, squid, shellfish), rape, tomatoes, etc., which are more nutritious and delicious. The nutritional value of pimple soup lies in the fact that flour contains a large amount of vitamin B group, which is relatively stable in an acidic environment, but when alkali is added to make pasta, this stability will be destroyed. When cooking noodles, a large amount of nutrients are lost to the noodle soup, and when cooking dumplings, some nutrients are also lost. And pimple soup can keep a variety of nutrients in the flour in the soup, which can well avoid the loss of nutrients in pasta. The so-called "original soup into original food" also fully illustrates this point.

The specific method of pimple soup is to heat the pot with a little vegetable oil, put the shredded meat into the pot and stir-fry first, and then add the shredded mushrooms and stir-fry until fragrant (if it is a vegetarian gnocchi soup, stir-fry the shredded mushrooms directly, and then stir-fry the chopped tomatoes), and then add two bowls of water (or pork rib soup, fish broth, bone broth) to boil. Half a bowl of flour mix with cold water into thin gnocchi and set aside. After the water boils, pour the gnocchi into the pot and boil, add eggs and vegetables, boil again, add chopped green onions, a little salt to taste, and serve. When making gnocchi, pour water into the bowl little by little, stirring it constantly while pouring the water, and be sure to use cold water, so that the gnocchi will be small and fine, and it will be cooked in the pot. Don't cook the gnocchi soup for too long, otherwise it will not only look bad in color, but also taste bad. Egg whites are semi-flowing gelatinous substances in the subshell and skin, accounting for about 57%-58.5% of the volume of whole eggs. The protein contains about 12% protein, mainly ovalbumin. Protein also contains a certain amount of riboflavin, niacin, biotin, calcium, phosphorus, iron and other substances. Yellow is mostly located in the center of the albumen, suspended by frenulum at the poles. The volume of egg yolk is about 30%~32% of the whole egg, the main component is yolk phosphoprotein, and the fat content is 28.2%, and the fat mostly belongs to lecithin, which is one of the phospholipid classes. In terms of human nutrition, egg yolk is rich in vitamin A and vitamin D, and contains high minerals such as iron, phosphorus, sulfur and calcium. The yolk has a placenta inside it. An egg contains as many calories as half an apple or half a cup of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, 12.6% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamin B2, and 4% vitamin B6. These nutrients are essential for the human body, and they play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy, and participating in complex metabolic processes.

Zhong Tianzheng thought to himself: "Rich in high-quality protein, there are 13 grams of protein per 100 grams of eggs, and the protein contained in two eggs is roughly equivalent to the protein of 50 grams of fish or lean meat. Egg protein is also the most digestible in milk, pork, beef, and rice. Fat: Every 100 grams of eggs contain 6 grams of fat, mostly concentrated in the egg yolk, with more unsaturated fatty acids, and the fat is milky and easy to be absorbed by the human body. Amino acids: Eggs are particularly rich in methionine, and cereals and legumes are deficient in this essential amino acid, so mixing eggs with cereals or legumes can improve the bioavailability of the latter two. Other micronutrients: eggs also have other important micronutrients, such as potassium, sodium, magnesium, phosphorus, especially the iron in the egg yolk up to mg/00 g; Eggs are also rich in vitamins A and B. The lecithin, triglycerides, cholesterol and vitelline in egg yolk have a great effect on the nervous system and physical development. When lecithin is digested by the body, it releases choline, which improves memory in all age groups. Protects the liverThe protein in eggs has a repairing effect on liver tissue damage. The lecithin in egg yolk promotes the regeneration of liver cells. It can also increase the amount of plasma protein in the human body and enhance the body's metabolic function and immune function. ”

The main ingredients of clam gnocchi soup are accessories: 250 grams of wheat flour, 200 grams of tomatoes, 150 grams of eggs, seasoning: 8 grams of coriander, 5 grams of fungus (dry), 5 grams of green onions, 4 grams of ginger, 3 grams of salt, 3 grams of pepper, chopped coriander, soaked in fungus water, chopped green onions, ginger. After spitting out the mud and sand, the live clams are washed, boiled in a pot of water, the clam meat is taken out, the original soup is put into the sand washed, and soaked for later use. Put the flour in a bowl, drizzle with water and stir into a uniform gnocchi, wash and dice the tomatoes, and shred the fungus. Heat the wok with oil, fry the green onion and ginger, stir-fry the tomatoes a few times, add an appropriate amount of fresh soup, the original clam soup, then add the fungus to boil, sprinkle in the gnocchi and disperse, put in the clam meat, pour the egg liquid, add salt and pepper, and sprinkle with the chopped coriander. Traditional Chinese medicine believes that clam meat is cold and salty; It can nourish yin, dissolve phlegm, soft and hard, and benefit water, and has the effect of nourishing yin and brightening eyes, soft and firm, and dissolving phlegm. Clam meat contains a kind of 7-cholesterol and 24-methylene cholesterol which have the effect of lowering serum cholesterol, which have the unique effect of inhibiting cholesterol synthesis in the liver and accelerating the excretion of cholesterol, so that cholesterol in the body can be reduced. The main ingredients for the preparation of coarse grain gnocchi soup are: white noodles and noodles. Excipients: salt, chili oil, vinegar, etc. Put oil in a wok, add dried chili peppers to stir until fragrant, then add diced lentils, eggplant strips, tomato pieces, and rice wine to stir-fry together, add salt and chicken essence to taste. Prepare an appropriate amount of white flour, cornmeal, and noodles. Add an appropriate amount of water, knead into a small gnocchi pot, pour water into a pot and bring to a boil, pour in the gnocchi and bring to a boil. Add an egg and stir together, then add the fried vegetables, add salt and vinegar to taste, and put it in a bowl.

Zhong Tianzheng prepared seafood gnocchi soup with clams, cabbage leaves, fungus, flour, and tomatoes. Ingredients: green onions, ginger, broth concentrate, salt, pepper. The steps are to soak the fungus in advance, slice the green onion and ginger, dice the tomatoes, and shred the cabbage. Remove the shrimp line from the live shrimp, blanch it in a pot, remove it and set aside. Blanch the clams in a pot and remove them as soon as they are opened. Remove the clam meat and place it in the clam boiling water and stir clockwise with chopsticks for 3 minutes. (The goal is to preserve the umami flavor of the clams and remove the sand.) Leave the clam soup to settle for 10 minutes, then pour the broth onto a plate and set aside. Put the flour in a large bowl, gradually add the water to the flour and stir with chopsticks to form a lump. Stir-fry the chives and ginger, add the diced tomatoes and stir-fry for 2 minutes, add water, black fungus, clam soup and broth essence and bring to a boil over high heat. Put the pimples in the pot, stir with a spoon to avoid sticking, add the shrimp and cook for 2 minutes after boiling, finally add the clam meat and shredded cabbage and turn off the heat immediately. Season with salt and pepper. Precautions: Water should not be added for too long, and the soup should be added last, otherwise it will lose its umami. The soup in which the clams are boiled is very fresh, and adding them to the soup will increase the umami flavor of the soup. It is best to use Tianjin green for cabbage, which is bright and good-looking. When making pimples, add water little by little, even if there is no dry noodles in the bowl. The ingredients for the crab gnocchi soup include flour, small rice, eggs, minced carrots, minced kelp, minced shiitake mushrooms, minced ham, coriander, ginger, salt, chicken essence, and pepper. The production steps are to open the shell of the sea crab, remove the waste, leave the edible part and cut it into pieces, take a small pot, stir the rice and flour evenly to make a gnocchi; sit in the pot and light the fire and pour in the oil, stir-fry the minced ginger, put in the crab pieces and stir-fry, add an appropriate amount of water, put in the minced mushrooms and minced ham, add the chicken essence, salt and pepper to taste after the soup boils, then add the minced carrots, sea wakame and gnocchi, cook until the gnocchi is cooked, beat in the egg wadding, and sprinkle the coriander out of the pot. The ingredients are eggs, tomatoes, and greens, and the tomato gnocchi soup flour is placed in a bowl, and the tap is adjusted to the minimum water output. While adding water, use chopsticks to stir the flour into gnocchi. Beat the eggs and set aside. Boil the gnocchi in water, boil the tomato cubes and continue cooking. Add the beaten egg mixture and stir a few times with chopsticks. Add salt, chicken powder, sesame oil, chopped green onions, and greens to a boil.

The system continued: "The main ingredients of the old Beijing pimple soup are: water, tomatoes, eggs, tomato paste, green onions, minced ginger, light soy sauce, salt, and sugar. Pour the powder into a larger bowl and slowly add the water. Stir while adding water to create small bumps. If you come across a big one, you can pull it open with your hands. Bring water to a boil, add tomatoes, and turn off the heat when you turn the pot on. Peel off the skin of the tomatoes and blanch them with water. Cut the tomatoes into cubes and set aside. Pour an appropriate amount of corn oil into the wok, add chopped green onion and ginger slices and stir-fry the bottom of the pan until fragrant. Add the tomato cubes and stir-fry with a small amount of sugar. Drizzle in the tomato sauce and stir-fry evenly. Add hot water and bring to a boil over high heat. After the water boils, put in the beaten small lumps, stir them with a spoon from time to time to avoid touching the pot, add salt, and season with light soy sauce. Cook for a while and slowly pour in the beaten eggs. Turn off the heat after a little boiling, and pour sesame oil on it before cooking. "