Food Circle Plug-in Emperor

Liu Yunong stood in front of the kitchen counter and replied casually: "Classic."

Although there are many improved and innovative dishes in Liujia cuisine in the later period, the classic dishes that have been handed down from ancient books have been handed down all the time.

As for the later improved version and innovative version, they are also adjusted according to local conditions and adjusted in due course.

Therefore, old-fashioned dishes like Stuffed Vegetable Seats have always been made in the store according to classic cooking methods, so that customers can taste the real classic old taste.

If it is a classic, Fu Yu knows it in his heart.

In the classic old taste cookbook he read yesterday, there are just a few dishes from today's recipe.

This gave him some planning in his mind, at least he knew the specific style, taste, and general cooking methods of the dishes he was about to learn.

Liu Yunong soon started teaching cooking.

She took the washed bitter gourd and put it on the chopping board, while cutting it, she asked Fu Yu, "Have you heard of stuffed vegetables before?"

Fu Yu said truthfully: "I only found out after hearing what you said. I really haven't heard of it before."

The bitter gourd in Liu Yunong's hand is the empty shell that Xiaogong has washed and removed. She cuts it into thick and consistent round pier with the knife.

"The Stuffed Vegetable Feast was passed down from our Liu family ancestors."

What Liu Yunong is most proud of in his life is that as a descendant of Mrs. Liu, he has a real family background as a support.

In the circle, quite a few celebrity chefs of the older generation have a lot of support and love for her, a junior, basically because of this kindness.

In the eyes of peers, chefs with background and chefs without background have completely different status.

This is the confidence, that is, the family background that is born superior to others.

Liu Yunong was very interested in mentioning his secret rice noodles.

"There was an old saying in our ancestors that everything can be brewed into a banquet. The source of this saying actually comes from an experience of our ancestor Liu Niangzi."

Lady Liu was in the imperial dining room of the palace, cooking noodles for the nobles in the palace.

Once, the nobleman had no appetite and wanted to eat tofu, but he was pregnant at the time and worried that the nutrition of the diet could not keep up, so he had to eat some meat.

Mrs. Liu got the order and came up with a way to get the best of both worlds.

Dig a hole in the middle of the tofu, fill it with minced pork, and fry it together.

When the nobleman tasted it, he applauded it, saying that it is much more delicious than eating one kind of dish alone!

Liu Yunong's eloquence is excellent, and he has a high education background, so he is full of knowledge.

A story passed down from ancient times, when she narrates it, it seems as if it has just happened before her eyes.

Fu Yu listened with gusto, feeling a lot in his heart.

Lady Liu deserves to be a generation of famous female chefs.

Look at people's ability to react and think creatively.

Just because of one sentence, a dish can be innovated.

This requires not only rich cooking experience, but also a smart brain, which can quickly think of combining the two into one, and use the cooking skills you can master to create a delicious dish.

It's amazing!

Fu Yu was amazed.

After Liu Yunong finished telling the story, he looked at Fu Yu who was listening attentively, and felt very good.

As a teacher, the happiest thing is that your apprentices are diligent and conscientious.

When I devote myself to teaching, I naturally hope that Fu Yu can study carefully, so as not to let down my painstaking efforts.

Fu Yu's attitude is correct and serious, and Liu Yunong is also very motivated to teach.

"This story is said to be true. After all, it is recorded in the family tree, but what I want to say is the essence of cooking stuffed vegetables that this story tells."

"Eating only vegetarian dishes is mediocre, and eating only meat is monotonous, but if you can combine them skillfully, the flavor will be completely different."

"The taste of stuffed vegetables is richer and more interesting than ordinary stir-fried dishes, and it also tests the chef's skills and creativity."

Fu Yu nodded straightly. Indeed, although he didn't have the opportunity to taste it himself, he could know that the taste of this stuffed vegetable was indeed very rich based on the specific operation of cooking.

Let’s not talk about the vegetarian dishes wrapped outside. In addition to the minced meat, glutinous rice and salted egg yolk are also added to the “stuffed heart”. Chopsticks only pick up the "outer ring".

Liu Yunong motioned Fu Yu to look at the dishes prepared on the kitchen counter: "Stuffed bitter gourd, stuffed tofu, and stuffed green peppers are very famous three swordsmen for stuffing vegetables."

"I'll do these three things first, you just watch and see how I do it, and then get started after you've seen it."

Fu Yu nodded in agreement, watching Liu Yunong's cooking carefully.

As soon as Liu Yunong spoke, Fu Yu understood what she meant.

Like the previous teaching, he started with simple dishes to let him have a familiar process.

The first stuffed bitter gourd, followed by stuffed tofu and stuffed green peppers, are the three simplest dishes on the table, easy to operate and easy to use.

And Liu Yunong is worthy of being a famous chef. From the moment he cut the knife, Fu Yu's eyes lit up.

Liu Yunong cuts bitter gourd with a straight knife.

The contact surface between the knife and the raw material is at a vertical angle, and it moves according to the force and the hand, wrist, and arm.

Obviously it's just a very common knife technique, but when Liu Yunong does it, he can see his extraordinary knife skills with only two cuts.

As the saying goes, as soon as an expert makes a move, he will know if there is one.

Liu Zhangpeng got a cue from his master Wang Yulong, and while he was busy with his work, he stared at Liu Yunong's movements, listening to his teacher.

Liu Zhangpeng has already formed a conditioned reflex by helping his chef for many years. When he saw Liu Yunong cut the bitter gourd and served the minced meat, his eyelids twitched, and he subconsciously wanted to reach out to help deliver the meat. Dumpling shovel.

Before he could make a move, Fu Yu took the dumpling shovel over calmly.

All the minced meat is pre-chopped. When Liu Yunong uses it, he only needs to stir it directly according to the amount.

In order to facilitate the determination of the amount of meat filling, dumpling shovels are often used to estimate according to their own experience.

Sure enough, without raising his head, Liu Yunong ordered casually, "Dumpling shovel."

As soon as the words fell, Fu Yu had already handed over the dumpling shovel.

Liu Yunong couldn't help but looked up at Fu Yu, and when he took the dumpling shovel, he couldn't help but raise the corner of his mouth.

With such a helper, cooking is also very worry-free.

Next, basically whenever Liu Yunong needed something, Fu Yu would immediately hand over the needed kitchen utensils to a place within Liu Yunong's reach.

Liu Yunong only needs to cook with peace of mind, and there is no need to make a sound to remind him.

Because the cooking went well, Liu Yunong was in a good mood and carefully taught Fu Yu when he was operating: "This meat stuffing uses pork belly, shiitake mushrooms, and fresh fish, and it must be minced."

"Adding glutinous rice to the filling not only ensures the taste, but also because it can firmly adhere the meat filling to the bitter gourd."

Seeing that Liu Yunong had finished adjusting the stuffing according to the amount, Fu Yu hurried over to help stir it.

After stirring evenly, Liu Yunong filled the hollow bitter gourd pie with glutinous rice filling, put it on a plate, and steamed it in a cage.

Taking advantage of this time, I started cooking stuffed peppers and stuffed eggplants.

Stuffed peppers are stuffed with mashed tofu, eggs and soybean flour.

Stuffed eggplant is pork stuffed with chives and perilla.

The three dishes were put on the steamer, and Liu Yunong said: "This stuffed bitter gourd, after steaming, is salty, fresh, crisp and tender, light and refreshing. , and because it is a steamed dish, eating it can warm the stomach and invigorate the Qi.”

"Stuffed chili peppers are delicious and slightly spicy. Its unique taste and the capsaicin contained in it can stimulate saliva secretion, increase appetite and help digestion."

"Stuffed eggplant is relatively common, but pork is mixed with leeks and perilla to make meat stuffing, which tastes very special."

When Liu Yunong said, Fu Yu listened very seriously.

He found that Mrs. Liu was really wonderful!

This ancient famous female chef is not only good at cooking, but also has a little knowledge of medicine.

Many secret dishes in Liu's cuisine actually have certain medicinal effects.

Just like the three stuffed dishes right now.

The pharmacology that Liu Yunong said was exactly the same as what Fu Yu understood.

It can be seen that Mrs. Liu does know a lot about medicinal food.

Liu Yunong said, and took the long cowpea on the tray.

"Next, I'll make stuffed cowpea. This dish is the only one that is served in four seasons among all the stuffed vegetables."

Stuffed vegetables serve recipes four times a year according to the seasons, and the dishes are not exactly the same.

Winter is a carefully selected stuffed vegetable mat, and the other three seasons will be adjusted according to the dishes on the market.

For example, when pumpkin flowers bloom in August, there will be stuffed pumpkin flowers on the recipe.

Winter melon is a star dish in summer. It can dispel dampness and relieve heat, and can also lower blood fat and cholesterol, so there will be winter melon stuffed in the recipe.

Stuffed cowpea is the only stuffed vegetable that can be on the recipe every time in the four seasons.

As soon as Fu Yu heard this, he cheered up immediately and watched Liu Yunong's operation wholeheartedly.

The meat stuffing used in stuffed cowpea is made from dace meat and pork.

"Put an appropriate amount of minced ginger, salt, pepper, half a tablespoon of water and raw oil, 2 tablespoons of raw powder, and stir in the same direction until it becomes glued."

Fu Yu hurriedly took over: "Master, let me do it."

Liu Yunong was not polite to him either. Cooking is a strenuous job. You have to stand for a long time, and you have to exert force on your arms. Although Liu Yunong looks thin, his arms are actually full of muscles.

Seeing that the stirring was almost done, Liu Yunong ordered: "The meat glue needs to be beaten vigorously, repeat it 40 times."

The number of beatings depends on the amount of meat filling and the strength of the chef.

Liu Yunong probably estimated the number.

Fu Yu followed suit, put on disposable gloves, picked up the minced meat and smashed it vigorously into a large bowl at a distance of about 20 centimeters, repeating this more than 40 times.

The more the minced meat is smashed, the more vigorous it will be. Don't be afraid of the effort, in fact, the effect will be better if you smash it a few more times.

After checking it, Liu Yunong nodded in satisfaction, and added fried sesame seeds to the beaten minced meat.

Then, chopped green onions and peanuts were added one after another.

Pinch the long cowpea with its head and tail removed and put it in a pot filled with water, add some salt and oil, blanch the cowpea, boil the water for about 2 minutes, the color of the cowpea will turn dark and green, and you can take it out.

After taking it out, put it in cold water. In addition to maintaining the tender green color of the cowpea, it can also prevent the cowpea from breaking and making it difficult to weave, and at the same time keep the cowpea crisp.

Cowpeas are coiled and knotted, and the excess is cut off and woven into a garland.

Liu Yunong made up one himself and handed one to Fu Yu, with the intention of letting him practice his hand.

After all, everyone has their own habits in making wreaths, and she doesn't expect the cowpea wreaths made by Fu Yu to be usable.

But when she just made one, she saw that Fu Yu had already made two and put them on the tray.

Liu Yunong hurriedly stopped it: "No, you make it up and stay alone for a while"

While talking, she reached out her hand to take out the cowpea wreath that Fu Yu had woven, but she stopped halfway.

There are three cowpea garlands on this tray that are exactly the same.

Whether it's pattern or size, or even the angle of placement, there is no deviation at all, just like engraved in a mold.

Liu Yunong turned around halfway through his words: "Okay, let's put it here."

After finishing speaking, he couldn't help but praised again: "You are very fast!"

Fu Yu smiled and kept his hands on. When Liu Yunong finished making the third cowpea garland, Fu Yu had already made another one and stood beside him waiting.

Liu Yunong was happy to save trouble, arranged the cowpea garland, and stuffed the meat stuffing into the cowpea garland.

Heat up a pan, brush with a thin layer of oil, put the cowpea garland into it and fry over medium-low heat until golden.

Do the same on the other side.

Liu Yunong's fire control skills are also very skilled, and the cooking time is just right.

Wait until the cowpea garlands are fried and set aside.

Reheat the oil pan, add garlic and sauté until fragrant.

Put the cowpea wreath back into the pot, make a gravy juice with oil, cornstarch, and water, pour it in, cover and simmer for 5 minutes.

Taking advantage of this time, prepare the steamed stuffed bitter gourd, stuffed peppers and stuffed eggplant for the final cooking.

When the cowpea garlands are ready to be stewed, put the bean rings into the dish, pour over the sauce, and sprinkle with chopped green onions.

Liu Yunong's four dishes came out, and the waiter quickly took them away to deliver the meals to the customers.

She helped cook here, and Wang Yulong and Liu Zhangpeng suddenly felt a lot more relaxed.

Liu Zhangpeng can also spare time, while busy with the work in hand, while teaching Fu Yu to Liu Yunong.

It has to be said that educated and uneducated people are also very different when they lead apprentices.

For the same cooking instruction, my master just scolds and trains me to figure it out.

On the other hand, Liu Yunong spoke in great detail, making it easy to understand.

Liu Zhangpeng looked at Fu Yu enviously, having a good master is really different!

Standing in front of his own kitchen counter, Wang Yulong, who was step by step, turned his head to look at Liu Yunong's side from time to time.

After a glance, I couldn't help but feel emotional.

Look at that apprentice, really, he can understand a little bit, and he can understand it when he talks about it.

He doesn't look like his own stupid apprentice, so he has to teach him by hand.

Moreover, it can be seen that the cooperation between Liu Yunong and Fu Yu is so tacit, almost Liu Yunong's eyes, Fu Yu can quickly comprehend.

In many cases, before Liu Yunong's order, Fu Yu's side had already made preparations early.

It can be seen how winking and thoughtful this person is.

well! It's good to be someone's apprentice!

Look at this one again.

Tut tut!