"The five-star reward is for all dishes of Lu cuisine and Su cuisine. ”

Zhong Tianzheng was not surprised by this reward, but was a little happy, because after all, Su Cai and Lu Cai had only just started learning, and they had not learned to cook a few dishes before.

"It's okay now, plus the recipes and the system gifts, basically Su cuisine and Lu cuisine have been in place for a long time, and you can master the essence. Zhong Tianzheng thought to himself.

Zhong Tianzheng was a little tired, but he didn't rest in the cooking space, but returned to reality, because if he rested in the cooking space, then it would be night when he returned to reality, and it would be difficult to feel good about the taste of a long night.

After Zhong Tianzheng came out of the cooking space, he immediately rested, and then it was the next day.

Shangguan Yan got up early and led the carriage out, and after Zhong Tianzheng washed, he said goodbye to the proprietress Wang Jing.

"Why are you leaving, I'm going to cook a table of dishes today, thank you for your help last night. Wang Jing said with a smile.

"Haha, no need, wait until I come back after participating in the competition, the mountains and rivers will meet. Zhong Tianzheng laughed.

"Okay, don't send it, have a safe journey. Wang Jing said.

After Shangguan Yan and Wang Jing said goodbye, Zhong Tianzheng and Wang Jing continued to embark on the road to Fengshizhuang.

The two of them drove the carriage to a grove.

"Didi~" A long whistle pierced the silence.

Zhong Tianzheng and Shangguan Yan hurriedly followed the whistle, only to see a bunch of birds flying in the woods in the direction of Wang Jing's Inn.

"It's broken. Zhong Tianzheng and Shangguan Yan said at the same time.

The two hurriedly turned around the carriage and hurried back to Wang Jing's inn along the road.

The more they got to the door of the inn, the more corpses there were, and finally the two pushed open the door of the inn, and the body of the water swordsman in the courtyard was lying on his back, and Wang Jing was struggling weakly on the ground.

Zhong Tianzheng and Shangguan Yan hurriedly came to Wang Jing's side, Shangguan Yan hurriedly checked Wang Jing's pulse, and then hurriedly took the pill from his arms in surprise and wanted to give it to Wang Jing.

"It's useless, don't waste it, I'm running out of time. Wang Jing said weakly.

"Zhong Tianzheng, you... You're not a cook. I have something for you. Wang Jing looked at Zhong Tianzheng.

"You say. ”

"I think ... I want to eat osmanthus glutinous rice lotus again, when my husband was alive, I loved to eat this dish, he often made it for me, since he left, I have never eaten this dish again, I am about to leave, I want to taste that taste again. Wang Jing said and laughed, seemingly with a wry smile.

"Okay, you wait. ”

Zhong Tian was running towards the back kitchen of the inn.

Zhong Tianzheng has only one belief in his mind: "Make osmanthus glutinous rice lotus." ”

In order to save time, as soon as Zhong Tianzheng entered the inn, he immediately entered the cooking space.

He washed the lotus root, cut off one end of the lotus root (the lotus root joint was kept for later use), so that the lotus root hole was exposed, and then washed the sediment in the hole, drained the water, and smashed the rock sugar for later use. Wash the glutinous rice, dry the water, pour the glutinous rice into the cut of the lotus root, stuff the end tightly with bamboo chopsticks, and then close the cut lotus root at the cutting place, and then tie it tightly with a small bamboo skewer to prevent rice leakage.

Use a clay pot or copper pot (do not use an iron pot, otherwise it will affect the quality), first use the lotus root filled with rice, and then put in water, the water is not over the lotus root, boil on the fire and then turn to low heat to cook, when the lotus root is boiled to fifty percent hot, add a little alkali, and continue to cook until the lotus root has turned red when it takes out and cools.

Put a piece of net oil with a buckle bowl pad, peel off the skin of the lotus root, cut off the two ends, cut it into a 1.5 cm thick round cake and buckle it into the bowl, put in white sugar, rock sugar, osmanthus sugar, cover the net oil on the basket and steam until the rock sugar is completely dissolved, take it out, remove the net oil residue and osmanthus residue, turn over the plate, and then remove the net oil residue on the surface.

Don't fill the empty rice too much, because the rice will swell after cooking. The water for boiling lotus root should not be too much, if it is more, you can pour some before adding osmanthus and honey, and you can cover the lotus root

2 knots of lotus root, 1/2 rice bowl of glutinous rice, 8-9 red dates, 45 grams of brown sugar, 1 tablespoon of sweet osmanthus, 15 grams of rock sugar. After washing the glutinous rice, soak it in water for 2-3 hours. Wash the lotus root and remove the outer skin. Use a knife to cut off two or three centimeters from one end of the lotus root along with the lotus root and keep it as a lid. Fill the soaked glutinous rice into the lotus root, and poke it firmly with chopsticks while filling it. After putting glutinous rice in the lotus root, close the lid of the lotus root and fix the seal with a toothpick. Prepare the seasonings and red dates for boiling lotus root. Put the stuffed glutinous rice root into the pot, pour water into the lotus root, put brown sugar and red dates in it, boil over high heat, turn to low heat and cook for another half hour. After half an hour, add rock sugar and cook over low heat for about a quarter of an hour. The boiled glutinous rice lotus root can be sliced and eaten after being cooled slightly, and when eating, it is poured with sugar osmanthus and honey to mix **, and the taste is very beautiful.

Wash the glutinous rice and soak it for about 1 hour. Drain and set aside. Peel the fresh lotus root and wash it. One end is cut obliquely, and the lotus root is retained. Pour the glutinous rice through the hole in the lotus root of the incision. After filling, cover the cut lotus root tip on the original incision and fix it with a toothpick.

Put the lotus root in a pot, add baking soda, add water and cook over high heat, remove and pour out the baking soda water. Place the original pot on the fire, add water, sugar, and sugar osmanthus. Put in the lotus root and bring to a boil, turn to medium heat and cook until the lotus root is crispy, and remove the lotus root.

Let it cool, cut into slices and put on a plate. In another pot, add the soup that originally boiled the lotus root, and when it is thick and **-shaped, pour it on the lotus root slices. Drizzle with honey at the end.

It is necessary to choose lotus root with complete ends and a large lotus root body to make this glutinous rice lotus, so as to ensure that the middle of the lotus root hole is not dirty, and more glutinous rice is poured in. The millet in the hole is light, and the glutinous rice will not fall on its own, so it is necessary to push the rice into the hole with the help of chopsticks, and pestle it to the end, and each hole must be stuffed tightly.

The water for boiling the lotus root should not be too much, and the lotus root can be submerged, and after the water is boiled less in the middle, the lotus root should be constantly turned over, so that the sugar juice can be soaked more evenly. The lotus root is well cooked, but it cannot be cut when it is hot, it is easy to break, and it cannot be cut through the cold, and it is not delicious. After taking out the lotus root, it can be cut into slices when it is not hot and eaten hot, which is the most fragrant and glutinous.

The knife for cutting lotus root should be thin and fast enough, and the cutting action should also be neat, a knife is a knife, and it must not be dragged with mud and water, otherwise, the glutinous rice in the lotus root hole will be brought out by the knife.

The sweetness of glutinous rice lotus root depends on the gentle heat to slowly cook the soup into it, and the sweetness is intentional or unintentional, and it will not cover up the original fragrance of the lotus root. This practice is about patience, so it is not recommended to use a pressure cooker.

Sweet dishes, taste the taste of the main process of cooking for several hours of time, ordinary production difficulty. Cooking utensils used for cooking pots

Ingredient breakdown. 3 sections of lotus root, 200 grams of glutinous rice, 9 red dates, 45 grams of brown sugar

30 ml of osmanthus honey, wash the glutinous rice first. Soak in water for 2 hours. Wash the lotus root. Remove the outer skin and cut from one end of the lotus root. Stuff the soaked glutinous rice into the lotus root hole and use bamboo chopsticks to tighten the ends.

Then, at the incision, close the cut lotus root. Then tie it tightly with a small bamboo skewer to prevent rice leakage. First, put the lotus root filled with rice into the pot. Then add clean water, so that the water is submerged in the lotus root.

Add brown sugar to a boil over high heat and simmer for 1 hour. Add red dates, lotus seeds, and the remaining glutinous rice and continue to cook for 40 minutes until cooked.

Take out the lotus root after cooking, let it cool and slice or cut it into pieces, and pour the brown sugar water or sugar osmanthus from the boiled lotus root when eating. At the same time, the red beans and glutinous rice that are boiled rotten become brown sugar glutinous rice and red bean porridge. Don't fill the empty rice too much, because the rice will swell after cooking. The water for boiling lotus root should not be too much, if it is more, you can pour some before adding osmanthus and honey, and you can cover the lotus root.

"Osmanthus glutinous rice root is an authentic Jiangnan side dish, for women and children who like sweets, it is a great satisfaction to eat a few pieces of hot, sweet sticky glutinous and mellow glutinous rice root in winter. Originally, the lotus root was two sections, but I didn't expect that after peeling the skin, one section was passed, and there was silt in it, so I had to throw it away, so I made a section of lotus root. As for borneol candy, this can be replaced with all kinds of sugar, rock sugar at home, and white sugar can be used. ”

Wash and peel the lotus root for later use, soak the glutinous rice in water for more than half an hour, and select a relatively thin end of the spare lotus root and cut it in about one-fifth of the place. Stuff the two pieces of lotus root with soaked glutinous rice. Put the two lotus roots together, fix them with a toothpick, put them in a pressure cooker, add water, and add borneol. After boiling for 15 minutes and the pressure cooker automatically exhausts, the glutinous rice lotus root is basically ready. Take a pot, pour in some soup for boiling lotus root, sprinkle some osmanthus into it, and hook a thin thicket. It is quite appropriate to pour the sauce over the sliced lotus root and sprinkle some osmanthus flowers. The sugar content of lotus root is not very high, and it contains a lot of vitamin C and dietary fiber, which is very beneficial for people with liver disease, constipation, diabetes and other debilitating diseases. It is rich in trace elements such as iron and calcium, and is also rich in plant protein, vitamins and starch, which has obvious effects on nourishing qi and blood and enhancing human immunity. Lotus root is also rich in vitamin K, which has the effect of constricting blood vessels and blood. It is extremely suitable for people with congestion, vomiting blood, blood, blood in the urine, blood in the stool, and pregnant women. Lotus root can also dissipate heat and heat, and is a good food to dispel heat. Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch, etc., rich in nutrition, for the warmth and strength of food; has the effect of nourishing the spleen and stomach, stopping deficiency and sweating, and has a certain relieving effect on spleen and stomach deficiency and cold, poor appetite, abdominal distension and diarrhea; glutinous rice has the effect of astringency, and has a good therapeutic effect on frequent urination and night sweats.

Lard net oil: lard contains a variety of fatty acids, the content of saturated fatty acids and unsaturated fatty acids is comparable, can provide extremely high calories, and contains vitamin A, vitamin E is also very rich.

"Osmanthus glutinous rice lotus" is completed.

Zhong Tianzheng immediately took this dish and chopsticks, returned to reality from the cooking space, and then came to the front of Wang Jing's proprietress with it.

Shangguan Yan took a piece of lotus root and put it in Wang Jing's mouth, and Wang Jing chewed it hard.

"Hmmm... That's the taste.,Zhong Tianzheng.,I'll leave it to you in the future.,Husband, I.。。。 I've come to meet you. Wang Jing closed her eyes and her body fell crookedly.

"She... Let's go. "Shangguan Yan is a woman after all, and she is speechless.

Zhong Tianzheng was speechless and choked.

The two buried Wang Jing on a nearby hillside with a view of the inn.

Zhong Tian was in front of her grave and burned the Soviet-style cookbook.

"Don't worry, I will definitely run your inn, and I will carry forward the recipes you guard. ”

Shangguan Yan hugged Zhong Tianzheng and cried.

After all, anyone will be sad to see a big living person disappear in front of their eyes.

"Let's go, go finish what they didn't finish. Zhong Tianzheng said fiercely.

Then he turned around and firmly pulled Shangguan Yan into the carriage.

I went to participate in the kitchen competition of Fengshi Villa before, just for the agreement with Feng Ling'er, as well as some curiosity and yearning, and now I have another responsibility.