In fact, Dongdong was babbling just now to report this matter to Zhao Shen, so Zhao Shen said something without a head. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 info But with Dongdong's current language level, Zhao Shen can understand it.

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With the end of the Dongdong anti-counterfeiting operation, everyone turned their attention back to Zhao Shen.

I saw Zhao Shen carefully take out the bird's nest and put it in warm water, and the chef knows that if it is not urgent, soaking the bird's nest in warm water at 40 degrees is the most reasonable and correct way, so as to retain the nutritional value of the bird's nest to the greatest extent.

And the bird's nest will have to be steamed again after a while, so Zhao Shen simply soaked it until it was swollen, fluffy, and tender.

Next, there are the more difficult pheasants and deep-sea lobsters.

Zhao Shen did not choose Jiuxian chicken this time, but chose pheasant. The calcium, phosphorus and iron content of pheasant meat is much higher than that of the general, and it is rich in protein and amino acids, which is a good dietary supplement for patients with anemia and weak constitution.

At the same time, pheasant meat also has the effect of strengthening the spleen and stomach, increasing appetite and stopping diarrhea. In addition, pheasant meat also has the special effect of expelling phlegm and replenishing the brain, can treat phlegm and prevent Alzheimer's disease, and is a valuable product in game.

Traditional Chinese medicine believes that pheasant meat is mild and sweet; It has the effect of nourishing the qi, strengthening the spleen and stopping diarrhea; It is suitable for people with spleen and stomach qi deficiency and dysentery, weak body, loss of appetite and frequent urination.

Moreover, the protein content in chicken has a high proportion and high digestibility, which is easily absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. Chicken contains phospholipids that play an important role in human growth and development, and is one of the important sources of fat and phospholipids in the dietary structure of Chinese.

It has a good therapeutic effect on malnutrition, cold intolerance, fatigue, menstrual irregularities, anemia, weakness, etc. The medicine of the motherland also believes that chicken has the effects of warming and invigorating qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, invigorating blood and veins, and strengthening muscles and bones.

Zhao Shen neatly chopped off the pheasant's head, neck, and feet. Cut off 12 pieces, put in a pot of boiling water, remove the blood and scoop up. Then change the water to stew the pigeon eggs, and process the deep-sea lobster while waiting for the water to boil.

The familiar process once again appeared in front of the eyes of a group of diners, cleaning, removing the shrimp brain and shrimp line, maintaining a good appearance, a set of actions is still as smooth as flowing water, and everyone who watched it was also very satisfied.

Next is the scallops, Zhao Shen cooked and washed the scallops, steamed them with a small amount of water and rice wine, ginger and green onions, and did not filter out the soup, but continued to soak them in it, waiting for them to be further soaked and softened.

The reason why dried scallops are added is because dried scallops contain a lot of protein, fat, carbohydrates, vitamin A, calcium, potassium, iron, magnesium, selenium and other nutrients. Moreover, it is rich in monosodium glutamate, which has an extremely fresh taste, and compared with fresh scallops, the fishy smell is greatly reduced.

Dried scallops have the function of nourishing yin and nourishing the kidney, and regulating the stomach, can treat dizziness, dry throat and thirst, deficiency and coughing up blood, weak spleen and stomach, etc., and regular food helps to lower blood pressure, lower cholesterol, and nourish fitness;

It is recorded that dried scallops also have anti-cancer, soften blood vessels, and prevent arteriosclerosis.

Because the ingredients he had prepared before were all big fish and meat, he chose to add some bamboo shoots in order to relieve his tiredness.

Bamboo shoots are rich in signature nutrients such as B vitamins and niacin, and have the characteristics of low fat, low sugar, and high dietary fiber, and can absorb a large amount of oil to increase taste.

Obese people, if they often eat bamboo shoots, the fat they eat at each meal will be adsorbed by it, reducing the absorption and accumulation of fat in the gastrointestinal mucosa, so as to achieve the purpose of weight loss.

Moreover, bamboo shoots also contain a lot of fiber, which can not only promote intestinal peristalsis, remove food accumulation, prevent constipation, but also be a good product for obese people to lose weight, and can reduce diseases related to high fat.

In addition, because bamboo shoots are rich in niacin, dietary fiber, etc., which can promote intestinal peristalsis, help digestion, eliminate food accumulation, and prevent constipation, they have a certain effect of preventing digestive tract tumors.

Zhao Shen put the bamboo shoots in a pot of boiling water and took them out, cut each straight into four pieces, and gently patted them flat.

Put the iron pot on the hot fire, put the vegetable oil in the pot and cook until it is hot, and fry the pigeon eggs and winter bamboo shoots in the pot for about 2 minutes. Then, put the fish maw in the pot, fry it until your hands can be broken, pour it into a colander and drain the oil, then put it in water to soak it and take it out, and cut it into rectangular pieces.

Then heat the pan with cold oil, fry the fragrance of the base, add chicken and other ingredients and stir-fry a few times, add soy sauce, monosodium glutamate, rock sugar, Shao wine, bone broth, cinnamon, cover and boil, pick off the green onion, ginger, cinnamon, take out the ingredients from the pot and put them in the basin, and the soup is set aside.

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Zhao Shen took a century-old Shaoxing wine jar from the kitchen god system, cleaned it, added the source of the iceberg, put it on a slight fire to heat, and then poured out the source of the iceberg that had been heated in the jar.

Put a small bamboo grate at the bottom of the altar, first put the boiled pheasant, ham, and bamboo shoot pieces in, and then wrap the shark fin, ham slices, dried scallops, and abalone slices in gauze into a rectangle, and place them on the chicken, duck and other materials. Then pour in the soup of boiled chicken, duck and other ingredients, cover the mouth of the altar with lotus leaves, and press a small bowl upside down.

After loading, put the wine jar on the charcoal stove, simmer for 2 hours over low heat, open the lid, quickly put the cucumber, hoof tendons, fish lips, and fish belly into the jar, seal the mouth of the jar immediately, and then simmer on the fire.

The reason why Zhao Shen chose the century-old Shaoxing wine altar is because the Buddha jumped over the wall of the simmer, and has been using the Shaoxing wine jar for many years, and there is a mixture of Shaoxing famous wine and materials in the altar.

Simmering Buddha jumping over the wall pays attention to the storage of fragrance and flavor, and after the material is loaded into the altar, the mouth of the altar is sealed with lotus leaves, and then covered. The flame of simmering Buddha jumping over the wall is a strictly pure and smokeless charcoal fire, which is made by simmering for five or six hours after boiling over a high fire. Nowadays, some hotels advertise how fragrant their dishes are, which is indeed a little less subtle than Buddha jumping over the wall.

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After a while, Zhao Shen took out the dishes one by one, put them in a large bowl layer by layer, opened the gauze bag, and put the pigeon eggs on top. A jar of delicious food can be directly divided into eight large bowls, but the amount of each bowl is definitely enough even for those who eat a lot.

At the same time, Zhao Shen also prepared a plate of radish with lily clothes, a plate of ham mixed with bean sprouts, a plate of fried bean sprouts with mushrooms, a plate of spicy mustard, silver silk rolls, sesame baked cakes and other accompaniments. These are all essential side dishes for the traditional way of eating Buddha jumping over the wall.

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"Little master, bring me a new dish, this is my hometown dish." The old man said to Zhao Shen.

"Okay." Zhao Shen directly brought one to the old man.

"This Buddha jumps over the wall, also known as Mantan incense, Fu Shouquan, is a local famous dish in Fuzhou, Fujian, and belongs to Fujian cuisine. According to legend, it was developed by Zheng Chunfa, the owner of the Fuzhou Juchunyuan Restaurant, during the Daoguang period of the Qing Dynasty.