After Zhong Tianzheng came out of the cooking space, he was a little proud, and quickly lay down to rest, and the night passed like this.

The next day, Zhong Tianzheng opened his eyes, and the tiredness and muscle soreness in the martial arts training space were gone.

"Still sleeping, lazy pig, hurry up, don't you still have to participate in the kitchen finals today?" Shangguan Yan shouted loudly and pushed open the door and came in.

Zhong Tianzheng just changed his clothes and lifted his pants directly.

"Shameless! Why don't you wear pants!"

Shangguan Yan hurriedly covered his eyes and shouted.

"Well, mistakes, mistakes. Zhong Tianzheng hurriedly put on his pants.

"Are you all ready? Still sleeping here, today is the final, and there are probably not a few capable cooks. ”

Shangguan Yan said truthfully.

"Hmph, what are you afraid of, I'm the chef of the famous inn, that guy, the eight major cuisines are like a number of treasures, the taste is easy to make, and the gourmet desserts can be made even more innumerable. ”

The more Zhong Tianzheng spoke, the more fluttering he became.

"You can blow the conch hard, and when the time comes, you will be embarrassed to lose. Okay, let's go, the other players set off early in the morning. ”

Shangguan Yan said.

"Huh? ”

Zhong Tianzheng put on his shoes and took the carriage to hurry.

Shangguan Yan looked at Zhong Tianzheng's back.

"Hopefully he wins. ”

......

"The finals begin. ”

With the starter's shout.

Zhong Tianzheng and many contestants entered the nervous cooking.

Zhong Tianzheng glanced at it, the man who competed with him in the audition that day was also there, and Zhong Tianzheng saw that his posture seemed to be cooking a big dish.

In the finals, only 8 players participated.

Except for Zhong Tianzheng and the man who cleared the customs in Linhe Town, the other six were all from other places in Dongjun and passed the audition, and they were able to stand out among the chefs, so they naturally had some strength.

Zhong Tianzheng's dishes are palace fried chicken and boiled fish.

He patted the chicken breast with the back of a knife, cut it into small cubes, added a tablespoon of cooking wine, half a tablespoon of cooking oil, half a teaspoon of white pepper, half a teaspoon of salt, and a teaspoon of starch to marinate for 10 minutes, and then mixed well with water starch. Wash the green onions and cut them into sections, wash the dried chili peppers, cut off the two ends to remove the pepper seeds, and cut the cucumbers into cubes.

In a small bowl, add soy sauce, balsamic vinegar, salt, ginger ale, sugar and cooking wine, mix well to make a sauce.

Leave the bottom oil in the pot, add the peppercorns and dried chili peppers after heating, stir-fry over low heat to bring out the fragrance, and then add the green onions.

Add the diced chicken, put 1 tablespoon of cooking wine, stir-fry the diced chicken to change color, and then pour in the water starch.

Finally, add the sauce, then put in the cooked peanuts, stir-fry evenly, thicken with water starch, brew the peanuts with boiling water, peel off the skin, fry the peanuts in cold oil in a cold pan (not easy to fry), fry over medium heat until lightly browned, and then put it on a large plate to dissipate heat and set aside.

Kung Pao Chicken has become a national dish, and foreigners want to eat it by name. The characteristics of Kung Pao Chicken are sweet and spicy, sweet and spicy, the tenderness of the chicken and the crispiness of the peanuts, the entrance is spicy and crispy, red but not spicy, spicy but not fierce, and the meat is smooth and crispy.

After the entrance of Kung Pao Chicken, the tip of the tongue first feels slightly numb, light and spicy, and then the impact on the taste buds is a sweetness, and there will be a little "sour" feeling when chewing, numb, spicy, sour, sweet wrapped in chicken, green onions, peanuts make people want to stop.

The name of Kung Pao Chicken is the same everywhere, but the practice is different:

The Sichuan version of Kung Pao Chicken is made of chicken breast, because the chicken breast is not easy to taste, and the fried chicken is easy to be tender and insufficient, so you need to beat the chicken a few times with the back of a knife before starching it, or put in a egg white, so that the chicken will be more tender. The Sichuan version of Kung Pao Chicken must be made of crispy peanuts and dried chili peppers, and the flavor must be spicy lychee. The chili pepper festival is fried fragrant, highlighting the spicy flavor of the paste.

The Lu version of Kung Pao Chicken is more made of chicken thighs. In order to better highlight the taste of Kung Pao chicken, Lu cuisine also adds diced bamboo shoots or water chestnuts. The recipe for Kung Pao Chicken is much the same as in Sichuan cuisine, but more emphasis is placed on stir-frying on a rapid fire to preserve the tenderness of the chicken.

The Guizhou version of Kung Pao Chicken is made with glutinous chili peppers, which is different from the Sichuan and Shandong versions. The Guizhou version of Kung Pao Chicken is salty and spicy and slightly sweet and sour, please pay attention to the word "sour", sour and hot is one of the important symbols of Guizhou cuisine to distinguish Sichuan cuisine.

In terms of nutritional value, Kung Pao Chicken is rich in protein, calcium, phosphorus, iron, vitamins and carbohydrates and other nutrients, which has the effects of warming and nourishing qi, nourishing the five organs, strengthening the spleen and stomach, and strengthening muscles and bones. Eating it can nourish the body, increase appetite, promote human health, and enhance the body's immunity.

The chicken is sweet and warm, and the carp is flat. Chicken tonifies the middle and helps the yang, the carp is good for the water, and the same food is not the opposite but the function is multiplied.

Chicken and mustard are two foods that can hurt your vitality if you eat them together. Because mustard is a hot thing, chicken is a warm and tonic product, which may help the heat and is not beneficial to health.

Peanut kernels (i.e. peeled white fruits) are oily, and generally speaking, if a cold object meets with oil, it will increase its smoothness, so eating both can easily cause diarrhea.

Crabs and peanut kernels are compatible. From the perspective of food medicinal properties, peanut kernels taste sweet and flat, and the fat content is as high as 45%, greasy things are easy to cause diarrhea when cold and profitable, so crabs and peanut kernels should not be eaten at the same time, for people with weak stomach, more attention should be paid to.

Kill and wash the fish, chop off the head and tail, slice into fillets, and chop the rest of the fish steak into several pieces. Marinate the fillets with a pinch of salt, cooking wine, cornstarch and a egg white for 15 minutes (the head, tail and steak are served on a separate plate and marinated in the same way).

Boil a small pot of water, blanch the washed bean sprouts in boiling water, put them into a large basin, sprinkle a little salt according to personal taste, and set aside. Add three times the usual oil to the wok, after the oil is hot, add three tablespoons of bean paste (or chopped pepper) and stir-fry until fragrant, add ginger, garlic, green onions, Sichuan peppercorns, chili powder and dried red pepper and stir-fry over medium-low heat. After the flavor, add the head and tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper, sugar, continue to stir-fry for a while, add some hot water, and add salt and monosodium glutamate to taste. Wait for the water to boil, keep the fire, put the fish fillets one by one, disperse with chopsticks, and turn off the heat for 3~5 minutes. Pour the boiled fish and all the soup into the large pot where the bean sprouts were held.

Take another pot and pour in half a catty of oil (the oil is subject to submerging all the fish and bean sprouts when pouring it into a large basin). When the oil is hot, turn off the heat and let it dry. Then add Sichuan pepper and dried chili pepper, and slowly stir-fry the pepper and chili pepper over low heat to bring out the aroma of Sichuan pepper and chili pepper. Be careful not to make too much fire to avoid frying.

When the color of the chili pepper is about to change, immediately turn off the heat and pour the oil and pepper from the pot into a large bowl containing the fish.

Fish, eggs, salt, dry starch, cooking wine, salad oil, Sichuan pepper, chili, garlic, ginger, chicken essence, white pepper, soybean sprouts.

Chop off the head of the fish and divide it in half, lay the fish flat with a sharp knife to separate the two large pieces of fish meat and the fish steak, continue to slice the two large pieces of fish into an appropriate amount of fillet, divide the fish steak into three or four sections and put it together with the fish head for later use.

Zhong Tianzheng put an egg white, a little salt, dry starch and cooking wine in the fish fillet, and mix well. Pour a small bowl of salad oil, all the peppercorns and peppers into the pan and fry them slowly over low heat, and after the peppers change color, use a spatula to remove half of the oil and peppercorns and set aside.

Turn on the heat high, put in the patted garlic cloves and ginger slices, after the fragrance comes out, drain the fish head into the pot; stir-fry twice, pour in about a small bowl of cooking wine, salt half a spoon, add three or four bowls of boiling water; wait for the fish head soup to boil and taste, put the fish slices one by one into the soup that boils out of the water;