At this time, the monk actually walked straight in front of Zhong Tianzheng and bowed deeply.

"This benefactor deserves to be the god of today's kitchen, with extraordinary appearance and good strength. The little monk travels all over the world, takes cooking skills as his preference, and looks for delicious food all over the world. ”

Zhong Tianzheng, Feng Ling'er and the guards present were all stunned, how did he know that this monk was the god of cooking.

The guards were alert to draw their swords.

Feng Ling'er looked at the monk and said in Zhong Tianzheng's ear: "Xianggong, I don't think this big monk is like an outsider. ”

Zhong Tianzheng saw that the monk was still respectfully and politely waiting for Zhong Tianzheng's reply, and it was not good to refuse, not to mention that he was a kitchen god with real skills, so why should he be afraid of him?

"Okay, back kitchen, please. Zhong Tianzheng talked to the innkeeper and flashed the waist card of the kitchen god.

"Please, you just use it, we have a lot of stoves in the store, please in your back kitchen." The ingredients are complete, and you and the monk can use them casually. "The boss introduced to everyone very respectfully, and the chef and the monk learned from each other.

"Thank you boss. Zhong Tianzheng said with a smile, and also acquiesced to the boss's promotion.

"Hehe, this is free to promote in the store, and it doesn't cost money, it's good. The boss thought to himself.

So Zhang Luo was even more powerful, and he didn't eat anymore, and came to the back kitchen to watch the two of them learn cooking skills.

"For an hour, see who makes more and more good dishes, invite the people on the scene to taste, and say that the most delicious wins, donor, do you think it is good?" said the monk.

"Yes, you haven't asked for a teacher yet?"

"The little monk has no number, the donor, please. ”

After speaking, Zhong Tianzheng and Monk Wu both started cooking at the same time.

"In an hour, it's enough to make a dish, in six different ways. Zhong Tianzheng made up his mind and started cooking.

He makes pineapple sluggling pork in Cantonese cuisine.

The kitchen is very well stocked, after all, it is a big inn in the town.

He used 300 grams of raw pork lean meat, 300 grams of pineapple, 20 grams of green and red fresh peppers, 0.5 grams of red peppers, 2 grams of green dried peppers, 10 ml of white vinegar, 20 grams of tomato paste, 14 grams of corn starch, 35 grams of sugar, 4 grams of refined salt, 2 grams of monosodium glutamate, 6 ml of cooking wine, 0.2 grams of pepper, 25 grams of eggs, 4 grams of hawthorn slices, 100 grams of cooking oil, 4 grams of green onions, and 4 grams of minced garlic.

The first method is to cut the lean pork into thick slices about 0.7 cm thick, add salt, monosodium glutamate, eggs, corn starch, cooking wine and mix well to marinate to taste, and cut the green pepper and pineapple into triangular pieces. Pork slices are hung with eggs and pat dry with starch. Mix the white vinegar, tomato paste, sugar, refined salt, hawthorn slices, and pepper into the sauce. Fry the pork slices in a pan of hot oil. Put oil in the pot, stir-fry the green onions, minced garlic and green and red peppers, then add fresh green and red peppers and pineapples to stir-fry, add the seasoned juice to thicken, and then add the fried pork and stir-fry. Sweet and sour, slightly spicy, delicious, grunt and pineapple taste better.

The second method is to cut the pineapple and lean meat into separate pieces. Lean meat with eggs, pepper, light soy sauce and starch. Mix well and marinate, and put dry flour on a plate for later use. Put more oil in the pot and cook it, my temperature measurement is too high. Lean meat is rolled in dry flour. Fry in a frying pan over low heat for about 8 minutes, don't learn from me to fry old. Remove and set aside. Put a little oil in a frying pan, pour in the tomato sauce and water, stir-fry until the juice is rich, and add the fried meat pieces and pineapple. Stir-fry well so that the broth completely coats the pineapple and meat pieces.

The third method is to mix pork, pineapple, eggs, cherry tomatoes, green peppers, tomato paste, white vinegar, salt, cornstarch, sugar, and cooking wine.

Cut the pork into small cubes, place in a large bowl and add 1 teaspoon of salt and 1 teaspoon of cornstarch. Add 1 teaspoon of cooking wine, stir well and marinate for 15 minutes. Cut the pineapple into small pieces, soak in lightly salted water for 10 minutes and remove it. Cut the cherry tomatoes and green peppers into small pieces and set aside. Knock an egg into the marinated meat, add 2 tablespoons of corn starch, stir well, let each piece of meat hang to the paste, there is no excess egg liquid, if you feel that the batter is not viscous enough, you can add some cornstarch, the ideal state of hanging paste is: the batter is all stuck to the meat, there is no excess egg liquid. Pour oil into the pot, burn until 8 is hot, put the meat one by one and fry it over medium heat until it is set, turn to low heat and fry it, pick up the drained meat and let it cool, reheat the oil pan, pour in the meat and fry it again over high heat for 1 minute, and drain the oil. Pour out the oil in the pot, pour the tomato paste, white vinegar and sugar into the pot, add a little salt, pour in the water starch, and boil over low heat to make a sweet and sour juice (the sweetness and sourness are determined according to your own taste, add some white vinegar if you feel too sweet, and add some sugar if you feel too sour.) Pour in the pineapple, cherry tomatoes and green peppers, stir well and turn off the heat. Pour in the fried and cooled meat, quickly stir evenly, and let each piece of meat be coated with sweet and sour sauce.

"Well, it's a kitchen god, it's amazing. ”

Some of the onlookers could see the way.

"That monk is also very powerful, and his hands have never stopped. ”

Zhong Tianzheng didn't go to see the monk's cooking, and was busy with his own dishes.

In the process of making, it is recommended that the meat pieces be cut into smaller pieces, which is easy to absorb the flavor, and it is easy to grasp the heat during the frying process; when marinating the meat, add a little egg white to make the meat more tender; when frying the meat, the heat should be well controlled, because the fire is easy to fry and old, and the taste will be affected when eating.

The fourth method is to prepare 500 grams of pork belly, half a pineapple, an appropriate amount of salad oil, a little salt, an appropriate amount of rice vinegar, a little starch, an appropriate amount of white sugar, wash the pork belly, wipe dry the water with kitchen paper, cut it into small squares, mix well with a little salt, marinate for more than half an hour to make it slightly flavorful, add starch to the marinated pork belly, mix well, so that the whole body of the meat is wrapped in a thin layer of powder, put a large amount of oil in the pot, heat the whole body of the meat wrapped in flour, fry it slowly over low heat, fry the meat until it is golden brown, increase the heat to heat the oil at high temperature, and then put the meat back in, fry it for a while and the color is darker。 Before frying the meat, you can peel the pineapple and cut it in half, soak it in lightly salted water for a while, and then cut the pineapple soaked in salted water into small cubes after frying the meat. Reheat the pan, put a little oil, add a lot of sugar and rice vinegar, gently turn it with a spatula, boil it into a sweet and sour sauce over low heat, at this time use chopsticks to dip a little taste, and increase the amount of sugar or vinegar according to your taste

Put a small half bowl of water in a bowl, add a small half spoon of starch (a little is good), mix it to a thin low, add it to the sweet and sour sauce, and bring to a boil with a spatula. At the same time, put the fried meat and pineapple cubes together in the juice, turn off the heat, and slowly wrap the meat in syrup. In order to keep the meat taste fresh, I didn't put any five-spice powder when marinating the meat, but added other seasonings according to the situation;

Also for freshness, only rice vinegar is used in the sweet and sour sauce, and you can also use aged vinegar or two kinds of vinegar together;

Method 5 is to prepare green peppers: enhance immunity, anti-oxidation, anti-cancer and anti-cancer, 350 grams of white sugar rich carbohydrate pork belly sandwich meat, 150 grams of pineapple meat, 2/3 teaspoon salt, 3 tablespoons cornstarch, 1 green pepper Xiangke food, tomato paste, 1/2 tablespoon of sugar, 1 tablespoon starch, half a cup of water

Marinate the pork belly with 2/3 teaspoon of salt for fifteen minutes. Add 3 tablespoons of cornstarch and mix with your hands until the surface is evenly coated. Heat the oil in the pot to 160 degrees, put in the floured pork belly, keep the heat, fry until the surface is golden brown, and then remove the dry oil for later use. Put a little oil in the pot, put in the green and red peppers, put a little salt and fry until it is broken, and set aside. Pour Seasoning A into a bowl and mix well. Heat another tablespoon of oil in a pan and pour Seasoning A into the pan. Cook over low heat until thick enough for the juice to hang on the spatula. Add the pineapple pieces, stir-fry a few times, then add the fried meat pieces and quickly stir-fry until the meat pieces and pineapple pieces are evenly coated with the juice, and finally put in the fried green peppers.

Method 6 is to prepare the raw tenderloin cutting knife. Then cut into pieces the size of a thumbnail cap. Cut the tenderloin, marinate for 10 minutes with salt, pepper, shredded ginger, egg whites, cut peppers and onions into slices the size of meat pieces, starch ready. Spread the meat evenly with starch and shake off any excess starch for later use. Put it into a hot oil pan to set the shape, remove it and fry it again. Set aside. Put oil in a pan and sauté bell peppers and onion and pineapple cubes. Oiled evenly, add 1 tablespoon of tomato paste, 1/2 tablespoon of rice vinegar, 1 teaspoon of salt and 1 teaspoon of sugar, and stir well. Melt the tomato sauce in half a bowl of water and boil until thick. Add the meat balls and stir-fry quickly and evenly.