"Come again. Yan Guo's chef tentatively asked.

"Okay, let your losing heart be convinced. Zhong Tianzheng said loudly.

"Come on, sir. ”

The two of them continued to cook.

"Herring chin throwing water is a traditional famous dish in Shanghai, with herring chin and herring shaking water as the main ingredient. White and tender, eyelid and fish lips, glutinous and fat, tail fin upper wing tendons, herring chin, herring water, green garlic shreds, green onions, ginger, Shao wine, soy sauce, sugar, monosodium glutamate, water starch, sesame oil, cooked lard. Place the herring in the middle of the plate and place a piece of the fish chin on each side. Heat the wok on the fire and slide the pan with oil and pour it out, then put the cooked lard into the green onion section to burst out the fragrance, then shake the herring water, push the chin into the pot as it is, shake the wok for four or five seconds while frying, and cook the Shao wine instantly. Zhong Tianzheng thought to himself.

Zhong Tianzheng said while doing, "Cover and simmer a little, then add minced ginger, soy sauce, sugar and boiling water, after boiling, cover and change to low heat and burn for about six minutes, when the fish chin is blue-gray and the fish eyes are white and protruding, bring the wok back to the hot fire, add monosodium glutamate thick soup, pour in water starch to thicken, shake the wok while drenching, take advantage of the situation to turn over; and then pour cooked lard from the four sides of the pot, then shake the wok, turn it upside down, pour the sheep into the sesame oil out of the pot, put it on the plate as it is, and sprinkle the green garlic shreds. White and tender, eyelid and fish lips, glutinous and fat, tail fin upper wing tendons, with gelatin, fresh and palatable.

One chef said: "Herring bald lung is a traditional local dish. The main materials are herring liver, winter bamboo shoots, broad beans, etc., the color is golden, the oil and fat are not greasy, tender as pig brains, the whole piece is not broken, and the fat is abnormal. It has the effect of brightening the eyes. Take live herring, slaughter and then peel the fish liver attached to the fish intestine as raw materials, each herring is only so little, you have to make up fifteen herring to make this dish. ”

"The excipients are green garlic, broad beans have a clear eye conditioning, and the taste: salty and umami. It is characterized by golden color, oil and fat are not greasy, tender as pig brain, the whole piece is not broken, and the fat is abnormal. The main ingredient is 250 grams of herring liver. The excipients include 25 grams of winter bamboo shoots, 10 grams of green garlic, and 5 grams of starch (broad beans). The seasoning includes 15 grams of rice wine, 20 grams of soy sauce, 10 grams of white sugar, 1 gram of ginger, 1 gram of monosodium glutamate, 3 grams of vinegar, 5 grams of sesame oil, 5 grams of shallots, and 25 grams of lard (refined). Take the two leaves of the cod liver of the herring, tear off the two black lines next to the liver, wash, drain the water, all in half, the big one can be cut into three or four pieces, do not cut too small. Zhong Tianzheng said and did at the same time.

"Heat the wok on the hot fire, pour it out after sliding the pan with oil, then cook the lard, when it is burned to seventy percent hot, put in the green onion section to burst out the fragrance, then put the cod liver, shake the pot twice, spread the cod liver at the bottom of the pot and fry for two seconds, and then turn it upside down; then cook in the rice wine, cover and simmer for 3~4 seconds, add ginger pieces, soy sauce, sugar, rice vinegar, 100 ml of meat broth, bamboo shoots, and burn. After boiling, bring it to a low heat and cook for about 3 minutes, when the cod liver is cooked, if there is too much oil in the soup, you can decant it with an iron spoon, then add monosodium glutamate, thicken it with wet starch, pour in sesame oil, put it on a plate, and sprinkle it with green garlic shreds. Zhong Tianzheng thought to himself.

"If you find blue bile on the fish liver, you can cut it off with a knife to avoid bitter taste, and when thickening, shake the wok, not use an iron spoon to stir it up, so as to keep the liver intact. Winter bamboo shoots are a kind of nutritious value, with medicinal functions of delicious food, tender and fresh, crisp and refreshing, containing protein and a variety of amino acids, vitamins and calcium, phosphorus, iron and other trace elements and rich in fiber. It can promote intestinal peristalsis, which not only helps digestion, but also prevents constipation and colon cancer. Winter bamboo shoots are a high-protein, low-starch food, which has a certain therapeutic effect on patients with obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis. The polysaccharide substances it contains also have certain anti-cancer effects. However, winter bamboo shoots contain more calcium oxalate, and children, people suffering from urethral stones and nephritis should not eat more. "The chef in Yan Kingdom remembered.

Zhong Tianzheng thought to himself: "Green garlic contains protein, carotene, vitamins B1, B2 and other nutrients. The spicy taste mainly comes from the capsaicin it contains, which has the effect of awakening the spleen and eliminating food accumulation. It also has good bactericidal and antibacterial effects, and can effectively prevent influenza, enteritis and other diseases caused by environmental pollution. Green garlic has a certain protective effect on cardiovascular and cerebrovascular diseases, can prevent the formation of blood clots, and can also protect the liver, induce the activity of hepatocyte detoxification enzymes, can block the synthesis of nitrosamine carcinogens, and has a certain effect on the prevention of cancer. ”

"Starch (broad bean) is rich in calcium, zinc, manganese, phospholipids, etc., which is an important component of the brain and nervous tissue, and is rich in choline, which has the effect of increasing memory and strengthening the brain. For those who are coping with exams or mental workers, eating fava beans in moderation may have some benefits. The protein in broad beans can delay arteriosclerosis, and the crude fiber in broad bean skin has the effect of reducing bile solidity and promoting intestinal peristalsis. At the same time, broad beans are also one of the anti-cancer foods, which have a certain effect on the prevention of bowel cancer. Zhong Tianzheng thought to himself.

"Braised circles are a traditional dish that belongs to the cuisine of the state. The color is golden, the marinade is thick, fragrant and glutinous, tender as gluten, salty and slightly sweet. The raw materials include pork rectum, ginger cubes, rice vinegar, cooking wine, soy sauce, sugar, wet starch, and tender leek sprouts. The pig's rectum is cut into small sections, cooked and cooked with bean sprouts and other green vegetables braised in red, the color is like ivory, crispy and fat glutinous, fat but not greasy, fragrant and delicious. Beginning with, the circle is the pig's rectum. In the Qing Dynasty, Shanghainese did not like to eat pig intestines, thinking that it was too dirty, so it was the cheapest in the vegetable market, so many restaurants took it. ”

"Wash the pig's rectum inside out, put it in a pot of cold water and boil it with a strong fire until the water boils, see that the outer layer of the rectum is hard and tight, take it out and put it in the container and rub it with salt or rice vinegar, remove the mucus and bleach, and then put it in the soup pot and add onion knots, ginger pieces, cooking wine, etc., boil it with a strong fire, change the water while burning, take it out and wash it when the water in the soup pot is clear and smellless, and then put it in the soup pot and simmer until the rectum is white, take it out and soak it in cold water, change it into sections and put it in the pot, add a little meat soup and cooking wine, soy sauce, sugar, cover and boil with a strong fire, change to low heat and simmer for two or three minutes, wait for the intestines to color and taste, and then change the heat to collect the juice, and thicken it with a little wet starch, pour some cooked lard and turn it upside down, put it out of the pot and put it on the plate, which can be decorated with young leek buds with wind roots. Zhong Tianzheng said and did at the same time.

"It is a local dish, the pig's rectum is cut into small pieces, cooked and cooked with bean sprouts and other green vegetables braised in red, the color is like ivory, crispy and fat glutinous, fat but not greasy, fragrant and delicious. Beginning at the end of the Qing Dynasty, the circle is the pig's rectum. In the Qing Dynasty, Shanghainese did not like to eat pig intestines, thinking that they were too dirty, so it was the cheapest in the vegetable market, so many restaurants took it to make cooked food and stir-fry and sell it. At first, it was operated by Lao Zhengxing restaurant and local restaurant, which was originally called "fried rectum", and later changed its name to "fried circle" and "braised circle" according to the shape of its circle. Zhong Tianzheng thought to himself.