The "six flavors in one" in magic Mapo bean curd means that chili is the first flavor, the second flavor is the flavor of garlic sprout, the third is the color formed by chili's "red", tofu's "white" and garlic sprout's "white", the fourth is the heat's burning, the fifth is the pepper's spicy tongue tingling, and the last sixth flavor is ground meat made of soybean. ~ MonologueNo. 1 set ~
The spicy flavor of the second freshly painted shrimp fried rice stew and the refreshing taste of the egg fried rice set off each other! The key is Aang's "explosive taste".
The golden fried rice with eggs is in sharp contrast to the bright red spicy fried shrimp stew, and the "tomato" as a bridge of taste neutralizes the spicy taste. The fried rice and stewed juice are eaten together, which bursts into a deep delicacy! So he defeated the French "Bilaf fried rice". ~ Solo Book Episode 2 ~
The third phoenix crystal shines like a crystal with a brilliant phoenix, as if it can regenerate people's hearts!
Eradicate the "ruyi dish" (bean sprouts) one by one, remove the head and tail, and then carefully decorate it to look like a phoenix, so as to create a fresh and refreshing feeling without muddy smell! ~ Solo Book Episode 2 ~
The fourth dragon-ascending dumpling is like a living dragon-like jiaozi. It wears through the clouds and looks up, so it says, "Dragon-ascending dumpling".
The dumpling skin of dragon-shaped steamed shrimp dumplings is made of flour skin on the lower layer and rice flour skin on the upper layer. Because of the different "expansion rate" of the two skins (the expansion rate of the lower layer is larger), it looks like a dragon slowly raising its head. ~ singles episode 3 ~
Fifth, the unparalleled noodles of Guo Shi are the most delicious noodles in China without ingredients, which can be called "unparalleled noodles of Guo Shi"!
Add a few drops of "alkaline water" to the dough (breaking a certain stone in Lanzhou, boiling it in water, and then taking its clear juice) to make the dough shrink and more elastic! Moreover, when making noodles, eggs are used instead of water, and lard is mixed in the noodles …, and the delicacy of the noodles itself is brought into full play with the least materials. ~ singles episode 4 ~
The sixth noodle is non-noodle. The so-called noodle is non-noodle, which means to express the noodle with ingredients that are not noodles, rather than simply changing the shape of the noodle.
A bowl of "seafood noodles" is made by wrapping the inelastic catfish noodles with a "core" made of shredded squid and adding snapper broth. ~ singles episode 4 ~
Stewed duck with walnut sauce in the seventh way will make the body produce a force, and the body is full of essence, and the skin of the whole body seems to be bursting …
In ancient China, it was called "the fruit of the golden tree" (women eat it to make their skin shiny, men eat it to make them full of energy, and it can also relieve fatigue and treat tinnitus ...). The sauce was poured on the fried duck meat, and the duck meat had the effect of raising the body temperature, which became this food with the same origin of medicine and food. ~ Solo Book Episode 5 ~
The eighth way to make a crispy rice dish that has been lost for 30 years reappears, and it is necessary to achieve the realm of "spiritual unity" with the founder.
A unique set of cooking tools (an iron drum, two iron hemispheres and three chains) consists of spreading rice evenly around the two iron hemispheres, lifting the two iron hemispheres together with three chains, roasting them with fire while turning, taking out the spherical rice crust and frying it in an iron drum filled with hot oil, thus forming a hollow spherical rice crust, then sticking the beef covered with butter on the inside of the ball rice crust, and finally pouring the soup in slowly. The pressure inside the ball caused by high heat split the ball in half, and the soup flowed out from it. ~ Solo Book Episode 5 ~
A "rainbow" appeared on the ninth rainbow porridge table, which made the poisonous gas in the body "sublimate" …
The "red" (red cabbage) which arouses appetite with fragrance, the "green" (mung bean) which purifies the body and mind, the "yellow" (pumpkin) which is mild and sweet, the "white" (pine nuts) which washes the internal organs with fragrance, and the "brown" (longan) which is sweet and sour and can increase vitality have made this "rainbow porridge" which can remove toxins, regulate internal storage and restore physical strength. ~ Solo Book Episode 5 ~
Under the moonlight, there are countless stars in the container … as if the cowherd and the weaver girl are facing each other across the milky way in the sky and can only meet once a year …
With the ink of cuttlefish, onion, garlic and seasoning as the noodle soup, and the powder of "pearl" as the milky way, it becomes the "milky way noodle" … May all lovers get married …! ~ Solo Book Episode 5 ~
Eleventh Black-bone Chicken Cuisine Every grain of white rice is full of the chef's persistence and enthusiasm for chicken cuisine without regrets! ... the blood in the body is stirring like a million Ma Benteng!
Fill the whole chicken with rice (the legendary soul bird-"black-bone chicken"), then pour in the medicinal materials and rice wine and stew them with simmering fire, and then take out the rice inside the chicken to stimulate the perfect flavor of the black-bone chicken, and at the same time, it has the effect of nourishing and invigorating qi, so it can be called a "happy chicken"! ~ singles episode 6
After the fusion of three kinds of eggs, it seems that countless unknown lives have been produced in the sea! This is the "three eggs in one"!
Put the "egg" and the dough of the goose * * * * in the flour, and then spread the "preserved egg" cut into pieces and filled with granular "crab roe". The egg skin and preserved egg * * * make a beautiful prelude, and the accompaniment played by the third egg makes all the tastes jump! The three flavors are completely integrated! ~ Solo Book Episode 6 ~
The thirteenth big universe barbecue hides all the delicious taste of the whole pig in the whole barbecue! The symbol hides all the energy in a cosmic life!
Take pork leg meat, tenderloin, shoulder meat, pig scalp, hoof flower, stomach bag, kidney, etc. as the materials for big sale, in which the tough part of the meat is beaten first, and then heated, thus stimulating the delicate flavor of the meat itself, which is light but tender. Diners can decide their favorite parts to eat, which can be said to be the highest performance of snacks! ~ Solo Book Episode 6 ~
The fourteenth fried Yunlong lobster is wrapped in a layer of bean curd skin like a cloud, and there is sweet and delicious soup in it. This is "Fried Yunlong"!
Wrap a layer of bean curd skin between stone fruit and shrimp meat, then mix egg yolk and lard, add milk and sugar and pour the soup into the bean curd skin, so that the soup will not flow out, and then fry it. ~ Solo Book Episode 7 ~
The soup head of the fifteenth casserole lobster "Mountain" helps to express the sweetness of "sea", so that the overall flavor can be contrasted.
Use a "paper pot" (paper containing water will not burn even in case of fire) to remove impurities produced by mountain products, and add mountain products to boil soup, which can completely set off the taste of lobster. ~ Solo Book Episode 7 ~
Article 16 The body of the mainland snapper has become a "Chinese mainland", and the snapper has the unique flavor of four places in China!
First, slice the back of the fish and bake it, and then wrap it in the dough with green onions to eat ~ "Beijing" flavor; Wrap the fatter fish in a flour bag and fry it, then pour it with hot and spicy spicy oil ~ "Sichuan" flavor; Take out the crab roe of Shanghai crab, cut the fish tail into sashimi, and then dip it in the "Shanghai" flavor; Stir-fry fresh crisp vegetables and fat fish maw with thick oyster sauce ~ "Guangdong" flavor. ~ Solo Book Episode 8 ~
The seventeenth reincarnation of spring rolls This fish will be reborn in my hands! ... it's like a live snapper jumping in its mouth!
Roast the kitchen knife directly with fire. When the fish is chopped with the kitchen knife, the "hot air" on the kitchen knife will burn its surface in an instant, and its umami flavor will be sealed! And then make spring rolls with such minced meat. ~ Solo Book Episode 8 ~
The 18th dish of sweet and sour cherry meat with shellfish seems to have a gentle taste like petals scattered all over the sky dancing with the wind in a peach garden where spring is strong.
Chop up the onion and ginger first, then cut the fat-rich pork belly into square blocks in Ding Cheng, then add the spiced powder and cook it slowly with low fire, fry it quickly after it tastes, and preserve the umami taste of the meat. Finally, add the onion, ginger, sauce and sugar, stir-fry it together with high fire, and then add a little vinegar. The heated white pork turns into a beautiful cherry color! ~ Solo Book Episode 8 ~
There is a huge "tornado" in the whole mouth of the nineteenth tornado shark fin!
Braid shark's fin, Jinhua ham and shredded bamboo shoots, and then make sausages! At the moment of biting, it swings wildly in the mouth, causing a "tornado of taste" to sweep wildly. The taste of these two kinds of food together creates a brand-new taste, even if it is scattered, it is a "happy" ingredient that no one has ever felt before. ~ Solo Book Episode 9 ~
The twentieth magic panda tofu is set in bamboo leaves, and pieces of black and white tofu collapse, which looks like … pandas playing in bamboo forests! ... red → white → black! This is a wave attack of taste!
Put a wire net under the wooden basket, put a layer of lard board on the wire net, then make unformed black tofu with black beans, then put a layer of lard board, then put it on unformed white tofu, then put it on lard board, and so on, so as to form "thousand-layer tofu" ... After the tofu is fixed and shaped, bake it with charcoal fire, then put a plate under the wooden basket, put mapo sauce on the plate, and then put bamboo leaves on it. ~ MonologueNo. 1 1 set ~
The twenty-first chameleon bowl tower has a variety of different colors! Can't wait to eat bowl after bowl! ... this is Aang's special "slow-down cuisine"!
Chicken noodle cooked with egg white, emerald noodle made with spinach, and five kinds of soup, such as Chili soup and coconut juice soup, can be combined to make dozens of flavors, and then a small amount can be packed into a bowl, so that the appetite of noodle lovers can be completely aroused, and they can never get tired of eating! ~ Monologue No.1 12 ~
The 20 th miracle comet fried rice is a comet! ... a glowing green comet fell ... into a big plate!
Add more spinach, Qingjiang vegetables and green onions to fry the jade fried rice, and then use the trebuchet to make the fried rice cross the air like a comet, and at the same time make the rice not stick together, which reminds people of the fragrance of the land where it grew up! ~ Monologue No.1 12 ~
The 23 rd big explosion of Sichuan style pork only the pot is the embodiment of the flame! Because it is a "flame" with the shape of a pot!
Stir-fry the cooked pork with cabbage and other vegetables. In order to evaporate a large amount of water oozing from the vegetables in an instant, stir-fry with a hot red pot, even with a small fire, as long as it is heated to the maximum for a long time and released in one breath, it can produce the same effect as the fire! It can be said that the small cremation is a big fire! ~ Monologue No.1 13 ~
The 24th flame roast suckling pig There is a little pig in the whole roast cow! ... this is the marrow of the fire!
Roasting a pig in a cow, even if it is roasted with a big fire, can also get the effect of roasting with a small fire, and the oil melted from cowhide makes it emit a fragrance that is even worse than charcoal fire! It can be said that the big cremation is a small fire! ~ Monologue No.1 13 ~
Road 25: Beijing Roast Duck in Regular Summer Those are the sweet and sour scents forgotten in the summer in Guangzhou, my hometown … the feelings pinned in the scents …
The duck wing skin of the top grade Beijing roast duck is used to make dumpling skin. Besides duck meat, the stuffing in the dumpling skin also includes famous straw mushrooms, white bamboo shoots and other vegetables from Sichuan ... In addition, in order to eliminate the original fishy smell of duck meat, fruit flavor is added to the sugar water for seasoning. ~ Monologue No.1 14 ~
The 26th immortal bird egg encourages the "immortal taste" in this egg! An "immortal bird" that has stored dozens of times of strength in an egg, broken its shell and reborn forever in the memory of its tongue!
Mix the egg white and salt into a ball, then wrap it outside the duck prepared in advance to make an egg. In addition, put the shredded taro into a bird's nest and spread it in the pot. After pouring the wine (LU ZHOU LAO JIAO CO.,LTD wine), add the egg, ignite the wine to make it burn, so that the flavor of the wine will gradually penetrate. Salt can make the food evenly heated, which is equivalent to the role of a steamer. (It is the so-called "salt is the best food and wine is the best medicine.". ]) ~ Monologue No.1 14 ~
The 27th steamed eel is dragon meat! From the heart to the ends of the limbs, they are full of super energy, and all the deadly sources are ejected from the body!
Before cooking, peel off the skin of the giant eel, then cut the incision equidistantly, insert the pork slices, add wine, salt, pepper and pepper, mix well, and steam for ten minutes. The pork slices can absorb the earthy smell, and the seasoning can remove the fishy smell. Finally, the eel is put into five kinds of broth (five-fold soup) with different tastes to make it tasty. ~ Monologue No.1 15 ~
Twenty-eighth Mapo Spring Roll can be eaten at home without losing its flavor, and you can enjoy the fun of eating at any time. This is … a simple and strong Mapo reform! It's not just sitting and eating in the house that is called cooking!
Cut the Mapo material into pieces, stir-fry it with diced tofu, then wrap it with rice paper as the skin of spring rolls, then steam it once, reconcile the two flavors, and then fry it to complete the dish. ~ Monologue No.1 15 ~
Twenty-ninth Ganges fried noodles, every bite, spread to the whole mouth feeling is completely different, just like enjoying thousands of different kinds of fried noodles!
Although the thickness of each noodle is the same, the roots are carved into different patterns, and each noodle is made by kneading with different ingredients. When these noodles are made into fried noodles, the taste and chewiness are infinitely changed, which is the taste of infinity! The sand of the Ganges River in India is used to describe the infinite taste of cuisine, and the mainland hero is all the people in Chinese mainland, because everyone is a hero! A symbol of "liberation"! ~ Monologue No.1 16 ~
Spread an iron plate for fried noodles on the slope of the Great Wall in Wan Li, put a long piece of cloth soaked in lard on the iron plate, and then spread the fried rice evenly on the cloth. The iron plate absorbs heat quickly and burns hot as soon as it basks in the sun. Then spread the dry goods on the rice and arrange them in a grid. Next, pull up the cloth, and the fried rice will roll on the cloth, roll out a round rice ball, and then roll to another slope in the rear, which is paved. ~ Monologue No.1 17 ~
The first golden section sells super pastry chefs to solve iron bars
Shao Shao, which is the most perfect style of Shao Shao, is made of the "golden section" of eight to five, which inspires each other's tastes to the highest point!
The tough and strong taste of white shrimps, the fresh and lively crispness of green vegetables, the soft and refreshing sweetness of * * * egg yolk, and the fine red pork with moderate fat and thin, not only have harmonious colors, but also the proportion of five, five, five and eight, so that the flavors between materials will not offset each other! ~ Solo Book Episode 6 ~
The second psychedelic sashimi seven-star knife Ryan
Only the extremely accurate knife work technology can cut out such perfect sashimi.
Sashimi made from the fish in the gill, dorsal fin, caudal fin and lateral abdomen of snapper, which are very difficult to get, can be called the essence of knife technology. ~ Solo Book Episode 8 ~
The third road is fierce, cold and fresh, and the seven-star knife is Ryan.
Sashimi actually reflected his face … a strong polar north wind flashed across his mouth … like the pleasure of being in a "blue kingdom"!
Cut the fish fillets as crystal clear as a mirror with amazing knife work, stick them on the iceberg, and then dip them in the sauce with sesame oil to taste. After a moment of coolness, the temperature in the mouth spread the mellow taste of snapper to the whole mouth! The life of frozen snapper has revived again, like a leap in the mouth! ~ Solo Book Episode 8 ~
No.4 bounce turtle soup Longzhen restaurant Tang Sanjie
The soup won't spill! ... the spoon bounced off! ... while biting, it melts in the mouth and hisses slowly ...
Cook the soft-shelled turtle, remove the astringency, sprinkle with salt, put it in a hollowed-out Hami melon cup, steam it in a steamer, and let it cool to solidify the soup. (Soft-shelled turtle contains a lot of "colloid" which is easy to solidify) ~ Monologue 9 ~
No.5 Dao Si Shen seafood Babaobao dessert king Luogen
The fairies in the four directions are in charge of the four gods, calming the world and soothing people's hearts! Eight kinds of seafood are delicious and give people a happy feeling, and the skin with four colors and four flavors will fill the human body and get the harmony of yin and yang!
The "green" skin (spinach) represents the "dragon" in the East, showing a sour taste; The "black" skin (black sesame) represents the "Xuanwu" in the north and presents a salty taste; The "red" skin (person) represents the "Suzaku" in the south, showing bitterness; The "white" skin represents the "white tiger" in the west and is spicy. Put all the flavors that match the "Yin-Yang and Five Elements" into the skin. Then wrap the best of the eight seafood (sea cucumber, abalone, shark's fin, scallop, crab, shrimp, squid and flounder) in the loose skin, which brings people a great sense of happiness! ~ Monologue No.1 10 set ~
The sixth golden smile, the super pastry chef solves the iron bar.
Steamed buns … actually giggle!
Stuffed with winter flour to absorb gravy, fried thick slices of beef were cut into diced meat and wrapped in steamed buns, and then egg yolk was coated on the skin and fried to show gold. When you open your mouth, you cut a knife on the steamed stuffed bun in advance, and you use hair powder that will expand when you heat it in the dough. When you fry it, the oil runs in through the cracks, making the diced meat crispy, and at the same time, the skin is fried hard, and the crispy diced meat rolls around in the gap of the steamed stuffed bun, making a giggle! ~ Monologue No.1 10 set ~
The Seventh Tofu Trio Shao An
Three kinds of stringed instruments play deep and sweet timbres on the tongue, as if seeing the "land of abundance" with deep fog-a fertile land in Sichuan!
The ingredients of thickened tofu and fried noodles-tofu, meat and noodles-are all made of tofu, while the meat is made of bean curd residue after bean curd is concentrated, while the noodles are made by crushing tofu with heavy stones, dehydrating it, grinding it, adding some flour, and constantly kneading it to make tofu noodles, … thickened tofu, bean curd residue meat and tofu noodles. These three things are in three dimensions. ~ MonologueNo. 1 1 set ~
The eighth sub-issue of "Leopard Head", the chef of Tianxiong roasted herring with explosive inflammation.
The moment the chopsticks are inserted, the fish will spread out one by one like petals, which is the "uniformity" of the waiting time!
"Heavenly Heroes burst into the Yan River" and set the Yangtze River on fire! "Tianxiong Fire Burning Wheel" makes herring cut the fire wall open! ... cut the herring deeply in the direction of the fish head, tie the herring with a chain, throw it in your hand, it is surrounded by fire, and sprinkle the sauce at the same time. Because of centrifugal force, the sauce will penetrate deep and quickly into the fish body, and then barbecue it over the fire, which can bounce the excess sauce off the fish body. If this is repeated, the taste will be more delicious and baked evenly! ~ Monologue No.1 13 ~
Ninth Sunflower Dandan Noodles Feitian Dasheng Zhu Qi (Qiu Qi)
Full of the unique and full vitality of the whole duck.
There are infinitely thick and chewy preserved eggs in the noodles, with the elegant flavor of duck gizzard and duck heart, and the thick and fragrant duck broth juice. Finally, Dandan Noodles with Sichuan flavor is steamed with sliced duck breast and duck feet. ~ Monologue No.1 14 ~
No.10 Mapo Tofu Dragon Chef Lan Feihong
Delicate and extremely advanced new taste, this is … slender and gorgeous Mapo revolution! Mapo tofu is not the only one with Mapo sauce!
First, the dried bean curd is cut as thin as spun silk, then it is spliced into a piece of bean curd skin, and a solid Mapo sauce solidified with the gum of the highest-grade bird's nest is added between the bean curd skin and the bean curd skin, and finally the bean curd is made from such bean curd skin. ~ Monologue No.1 15 ~
No.11 Yuheng Mapo Tofu Ding Meili, the daughter of Ding You, the second chef of Yangquan
Dark mapo tofu! The gloomy moisture in Sichuan, which eats away at the body, is swept away! The mood is refreshing, the body is comfortable, and this taste is almost forgotten … authentic Sichuan Mapo!
Mapo tofu made by using the extremely spicy "e-e-e-e-w" cooking method, and the secret of making Mapo look "dark" is Sichuan's best pepper for two thousand years-"Sichuan pepper"! The ingredients that have a lot of sweating effect and can improve the symptoms of arthritis are also known as the God of Yuhengxing, the fifth star of the Big Dipper, since ancient times. ) Extremely spicy "Uh-huh" cooking method At the moment of tofu entrance, my mouth was numb and I couldn't help but make an "ah"! Spicy degree spreads to the depths of the body through the tongue, and the throat screams for it! Tofu, Chili and Zanthoxylum bungeanum blend together, which is as delicious as burning, and people can't help but give a positive sound! Then the spicy degree poured back into the throat, making people jump out of the roar! In the end, I can't even close my mouth, so I can only exhale hard! ~ Monologue No.1 15 ~
Shiro of the 12th Road, Shiro of Lamian Noodles.
It tastes thin and soft, just like the taste of cotton
Add "Pleurotus ostreatus" to Lamian Noodles to make its soup tasty. (Pleurotus ostreatus, alias "Long-skirt Dictyophora", looks like "White-skinned Long-skirt Beauty", which is produced in Sichuan and Guizhou. It is an extremely rare super-class mushroom! Raw Pleurotus ostreatus smells like wild cat excrement, but after drying, the stench will disappear, on the contrary, it can emit fragrance. ) ~ Monologue No.1 15 ~
No.13 Shadowless Super Pastry Master solves the iron bar.
As thin as a shadow, is it an "invisible face"? !
In flour and sweet potato, fully knead into dough, then soak it in water, and then with amazing technology and concentration, the dough is stretched to two miles long, and the noodles are thinned. Coupled with the effect of starch in sweet potato, the noodles are transparent. ~ Monologue No.1 16 ~
Lane 14 Grilled Sheep Liver Seven-Star Knife Ryan
Sour, sweet, bitter, spicy, salty … sheep viscera has a rich and varied taste, which is fully mixed with people and summed up into a pleasant taste, which makes the tongue and body melt!
All the sheep's internal organs and other materials are carved with a very fine knife to make them easy to taste, then put them into an urn, pour the coriander soup and seasoning (to remove the smell of sheep) into the urn, and then put them under the stove for smouldering. ~ Monologue No.1 16 ~
The 15th Sub-issue of "Leopard Head", the chef of fried noodles with mainland heroes.
There is a hot shower like magma in the noodles! After eating it, the refreshing and advanced chewing feeling, coupled with the strong taste and elasticity of noodles, are skillfully combined!
Chopped flounder, snapper, bamboo shoots, Chinese cabbage, auricularia auricula and vermicelli (representing the six countries of Korea, Wei, Zhao, Qi, Yan and Chu) are poured into noodles (representing the State of Qin), which are minced with beef and kneaded with flour, and the mainland hero of this dish is "Qin Shihuang"! Symbolizing "unification"! ~ Monologue No.1 16 ~
The sixteenth way to break the magic, the leader of the dark cuisine of the eight arrays "entered Yunlong" Kai-Ro
It's a top-class, toxic and delicious thriller food!
These four groups of ingredients are similar to each other in the five elements. The cooks use a "Qi" which can change the arrangement of ingredients "gold, wood, water, fire and earth", so that its surface characteristics (namely, "taste") deteriorate and become delicious, while its internal essence (namely, "toxicity") is not only there, but also stronger …, and the first one is made into "Sichuan catfish ox". ~ Monologue No.1 17 ~