The first

Magical Mapo Tofu:

"Six flavors are integrated", "The wonderful taste ensemble between tofu and meat" these two sentences reveal the essence of "magic Mapo tofu"!

The "six flavors" in magical Mapo tofu refers to the first flavor of spicy peppers, the second flavor is the taste of garlic sprouts - fragrant, the third color is the color of the "red" of chili peppers, the "white" of tofu and the "white" of garlic sprouts, the fourth is the hot hot, the fifth is the spicy hot peppers, and the last sixth flavor is the "crunchy" produced by minced meat made of soybeans and frying.

The second

Freshly painted shrimp fried rice:

The spicy umami flavor of the stewed ingredients complements the refreshing taste of the fried rice! The key is Aang's "explosion of taste".

Jinhuangse's egg fried rice and bright red spicy fried shrimp stew, coupled with the "tomato" that serves as a taste bridge, neutralizes the spicy flavor. The fried rice and stew sauce are combined to create a deep delicious taste! Then it defeats the French "Bilaf fried rice".

The third

Phoenix Crystal:

A phoenix shining with light like crystals, as if it can make people's hearts reborn!

Remove the head and tail of "Ruyi Vegetable" (bean sprout) one by one, and then carefully decorate it into a phoenix, so that you can create a fresh and refreshing taste without mud smell!

The fourth

Shenglong Dumplings:

There are dumplings like a living dragon, which penetrate the cloud pile and raise their heads, so they say: "Shenglong Dumplings".

The dumpling skin of the dragon-type steamed shrimp dumplings uses flour skin under the lower layer, while the rice flour skin is used on the upper layer. Because the "expansion rates" of the two skins are different (the expansion rates of the lower layer are relatively large), it looks like a dragon slowly lifting its head.

The fifth

The National Master is Unparalleled:

The most delicious noodles in China and do not need ingredients to be used to match can be called "unparalleled" noodles!

Add a few drops of "alkali water" to the dough (break some stones in Lanzhou, put them in water and boil them, and then take their clear juices) to make the dough shrink and become more elastic! Moreover, when making the dough, eggs are used instead of water, and lard is mixed in the dough... and the dough itself is used with minimal ingredients to maximize the deliciousness of the dough.

The sixth way

Face is not a face

The so-called "face is not a noodles" means expressing "face" with ingredients that are not a noodles, rather than simply changing the shape of the face.

A "core" made of squid cut into thin strips of catfish noodles was wrapped in unelastic catfish noodles, and then served with snapper broth, making a bowl of authentic "seafood noodles".

The seventh

Duck meat with stewed with sap:

It will create a force in the body, the body is filled with energy, and the skin on the whole body seems to be about to be swelled...

The sauce made of "nuclear tao" (when eaten by women, it can make the skin shiny, and when eaten by men, it can also make the fatigue eliminate and treat tinnitus...) is poured on the fried duck meat, and the duck meat has the effect of increasing body temperature, making it a "medical and food-like" delicacy.

The eighth route

Kaihua Pot Ba:

To reappear a dish that has been lost for 30 years, you must reach the state of "unity of the mind" with the founder.

A set of unique cooking tools (one iron cylinder, two iron hemispheres and three iron chains). First, spread the rice evenly around the two iron hemispheres, combine the two iron hemispheres and hang them with three iron chains, turn and roast them over fire, then take out the spherical pan and put them in the iron cylinder with hot oil, and then form a hollow ball crust. Then stick the beef covered with butter into the pan crust, and finally pour the soup slowly in. The pressure caused by high heat inside the ball makes the ball crack in half, and the soup flows out from it.

The ninth

Rainbow Porridge:

A "rainbow" appeared on the dining table, which "sublimated" the poisonous gas in the body...

The "red" (red vegetable) that arouses appetite with the aroma, the "green" (mung beans) that purifies the body and mind, the "yellow" (pumpkin), the "white" (pine nuts) that wash away the internal organs with the fragrance, and the "brown" (longan) that can increase vitality, make this "rainbow porridge" that removes toxins, regulates the hidden and restores physical strength.

The tenth

Galaxy surface:

Under the moonlight, countless stars appeared in the container... It seemed that the Cowherd and Weaver Girl, who could only meet once a year, looked at each other...

The soup with cuttlefish ink plus onions, garlic and seasonings as noodles, and then sprinkle the powder of "pearls" into a galaxy shape, which means the "galaxy noodles"... I hope that lovers in the world will eventually get married...!

The eleventh

Black Bone Chicken Cuisine:

Every white rice is full of the chef's persistence and enthusiasm for chicken cooking without regrets! ... The blood in his body is as turbulent as thousands of horses!

Stuff the whole chicken (the legendary spiritual bird - "Black Bone Chicken"), pour in medicinal materials and rice wine to simmer over high heat, and then remove the rice inside the chicken to stimulate the most perfect umami flavor of Black Bone Chicken, and at the same time it has the effect of nourishing and replenishing qi, which can be called a kind of "happy chicken"!

The twelfth

Egg cuisine sauce:

After the three eggs are fused, countless unknown lives seem to have emerged in the sea! This is the "Three Eggs One"!

The "egg" and the huangse paste in the flour, then spread it with black and shiny "crust eggs" cut into pieces, and then stuff it with granular "crab roe". The egg skin and the chopped egg together make a beautiful prelude, and the accompaniment of the third egg makes all the taste leaps! The three flavors are fully integrated!

The thirteenth

The universe is hot:

The entire Dashimai hides all the umami flavor of the whole pig! It symbolizes that all the energy in a cosmic life form is hidden!

Take pork leg meat, tenderloin, shoulder meat, pig scalp, hoof flower, stomach bag, waist and other parts as ingredients for Dashimai. The tough part of the meat is first beaten and then heated, which stimulates the umami flavor of the meat itself, which is light but not round and tender. Diners can decide to eat the part they like, which can be said to be the highest expression of dim sum!

The fourteenth

Fried Cloud Dragon:

The lobster is covered with a layer of tofu skin that looks like clouds, and there is a sweet and delicious soup inside. This is "Fried Cloud Dragon"!

Wrap a layer of tofu skin between the stone fruit and shrimp meat, then mix the egg yolk and lard, add the soup cooked with sugar and pour it into the tofu skin, so that the soup will not flow out and then fry it.

The Fifteenth

Casserole lobster:

The soup of "mountain" helps to express the sweetness of "sea" and makes the overall flavor contrast.

Use a "paper pot" (paper containing moisture will not burn even when it encounters fire) to remove impurities produced by mountain products, and add mountain products to make soup can completely highlight the taste of lobsters.

The Sixteenth Road

Real bream continent:

The body of the snapper has become a "mainland China", and the snapper has the unique flavor of the four major Chinese places!

First cut the fish back into thin slices and roast them, then wrap them in the dough with scallions to eat together ~ "Beijing" flavor; wrap the fatter fish in the dough and fry it, then drizzle with hot and spicy spicy oil ~ "Sichuan" flavor; take out the crab roe of Shanghai crab, cut the tail into sashimi, and then dip the crab roe with crab roe to "Shanghai" flavor; stir-fry the fresh green and crispy vegetables and fat and tender fish belly in thick oyster sauce ~ "Guangdong" flavor.

The seventeenth

Reincarnation Spring Scroll:

This fish is about to be reborn in my hands and reborn!... It's like a live snapper leaping in his mouth!

Grill the kitchen knife directly over fire. While chopping the fish with the kitchen knife, the "hot steam" on the kitchen knife will instantly burn its surface, and its umami flavor is sealed! Then make spring rolls with such minced meat.

The eighteenth

Shell-style sweet and sour cherry tao meat:

It seems that in the spring garden, there is a gentle texture like the scattered huaban flying in the wind.

First chop the onion and ginger, then cut the oily pork belly into square cubes, then add five-spice powder and cook slowly over low heat. After adding flavor, fry it quickly, preserve the flavor of the meat, and finally add onion, ginger, sauce, sugar, and stir-fry on high heat. Then add a little vinegar. The white pork slowly changes the color of the beautiful cherry tao!

The 19th

Tornado Fin:

A huge "tornado" swept through the mouth!

Braid the shark fin, Jinhua ham and shredded bamboo shoots into a braid, and then make it into sausages! The moment you bite, you swing wildly in your mouth, causing a "taste tornado" to sweep. The taste of these two delicacies together creates a brand new flavor. Even if it is loose wings, it is a "happiness" ingredient that no one has ever felt before.

The 20th Way

Big Magic Panda Tofu:

With bamboo leaves as the background, the collapsed black and white tofu looks like... pandas playing in the bamboo forest!... red → white → black! This is a wavy attack of taste!

A wire net is installed under the wooden basket, and a layer of lard plate is placed on the online basket, then a layer of black beans is used to make unformed black tofu, then a layer of lard plate is placed, then an unformed white tofu, and then a lard plate is placed. This way, it will be put on a "thousand layers of tofu"... After the tofu is fixed and formed, it will be roasted with charcoal fire, then a plate is placed under the wooden basket, and the plate is placed with Mapo sauce, and then bamboo leaves are added. As long as the wooden basket is lifted up quickly, the wire net will cut the tofu into pieces and finally remove the bamboo leaves.

The 21st

Chameleon Bowl Tower:

Various noodles of different colors! I can’t wait to eat them one bowl after another!… This is Aon’s special “relaxation cooking”!

Chicken pasta made with egg white, jade pasta made with spinach...When you wait for this, five-flavor noodles, chili soup, coconut juice soup...When you combine them, you can create dozens of flavors, and then put them in a small amount into a bowl, so that the noodle loves people can completely attract the appetite and never get tired of eating it!

The 22nd

Miracle Comet Fried Rice:

It's a comet!... A comet flashing with green light fell down... fell into the big plate!

Add spinach, green river vegetables, and green onion fried rice, and then use a trench machine to make the fried rice pass through the air like a comet, while also preventing the rice from sticking together, reminding people of the fragrance of the growing land!

The 23rd

Big hit and back-cooked meat:

Only the pot is the "incarnation of flame"! Because it is the "flame" with the appearance of the pot!

Fry the cooked pork and the green vegetables such as the Korean vegetables together. In order to evaporate a lot of water that seeps out of the green vegetables in an instant, fry it in a red pot that burns the fire. Even on a low heat, just heat it to the maximum limit for a long time and release it in one breath, and it can produce the same effect as a high heat! It can be said that the small fire is turned into a high heat!

The 24th

Flame roasted suckling pig:

There is also a pig in the whole roast beef!... This is the essence of the heat!

Bake the pigs in the beef. Even if they are roasted over high heat, they can get the effect of roasting over low heat. Moreover, the oil melted from the cowhide makes it emit a fragrance that is even worse than charcoal fire! It can be said that the large fire is turned into a small fire!

The 25th

Changxia Beijing Roast Duck:

Those are the sweet and sour fragrances in the summer forgotten in Guangzhou, my hometown…the feelings placed in the fragrance…

The duck wing skin of the highest-stop Beijing roast duck is used to make dumpling skin. In addition to the duck meat, the filling inside also contains famous Sichuan straw mushrooms, white bamboo shoots and other vegetables... In addition, in order to eliminate the original fishy smell of duck meat, fruit aroma was added to the sugar water used for seasoning.

The 26th Road

Immortal Egg:

Encourage the "immortal taste" in this egg!

The "Immortal Bird" stored in the egg, and the shell is reborn and is forever alive in the memory of shetou!

Mix the egg whites and salt into a ball, then wrap the ducks prepared in advance to make an egg, and then put the taro shreds into a bird's nest and spread them in a pot. Pour the wine (Luzhou Laojiao Wine), then put the eggs in, ignite the fire and let the wine burn, so that the flavor of the wine gradually penetrates. Salt can heat the food evenly, which is equivalent to the function of a steamer. (It is exactly what the Han Shu Shihuozhi said, "Salt is the best for food, and wine is the best for hundreds of medicines.")

The 27th

Steamed river eel:

It’s dragon flesh…! From the heart to the ends of the limbs, it is full of super energy, and the cause of the death is popped out of the body!

Before cooking, peel off the skin of the huge eel, then cut the cuts at an equal distance, add pork slices, add wine, salt, pepper, and pepper and mix well, and steam for ten minutes. The pork slices can absorb the earthy smell and the seasonings can remove the fishy smell. Finally, put the eel into five different flavors of broth (Five-two soup) to make it taste good.

The 28th

Mapo Spring Rolls:

You can buy it home and eat it without reducing the flavor, and enjoy the fun of dining at any time. This is... a simple and strong Mapo Reform!

It’s not just about sitting and eating in the house that’s called cooking!

Cut the mapo ingredients into pieces and stir-fry with diced tofu, wrap them with rice paper as spring roll skin, then steam them once, mix the two flavors, and then fry them to complete the dish.

The 29th

Ganges Fried Noodles:

Every time I take a bite, the feeling of spreading to my mouth is completely different, just like I am enjoying thousands of different fried noodles!

Although the thickness of each noodles is the same, the roots are carved into different patterns, and each noodles are made by mixing different ingredients and kneading them. If these noodles are made into fried noodles, the taste and chew feel will be infinitely changed, which is the taste of ∞! The sand of the Ganges River in India is used to describe the infinite taste in the cuisine, and the heroes expressed in the mainland are all the people of mainland China, because everyone is a hero! Symbolizing "liberation"!

The 30th

Mother's Sun Ball:

It looks like the sun! It seems like I have eaten a bite of the sun!... It is the dish that nurtures the earth and inherits the family line and the sun!
Chapter completed!