Liu Yunong stood in front of the kitchen counter and replied casually: "Classic."
Although there were many improved and innovative dishes in Liu's cuisine in the later period, the classic dishes that were truly handed down from ancient books have been passed down.
As for the later improved and innovative versions, they are also adjusted according to local conditions and timely adjustments.
Therefore, old-fashioned dishes such as stuffed vegetables are always made according to classic cooking methods in the store, so that customers can taste the real classic old taste.
If it was a classic, Fu Yu would know it.
The classic old-flavor cookbook he looked at yesterday contained just a few dishes from today's recipe.
This gave him a bit of a plan in 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 melon and put it on the eucalyptus board. While cutting it, she asked Fu Yu: "Have you ever 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 melon in Liu Yunong's hand was the empty shell that had been washed and removed by the craftsmen. She directly cut it into round ridges with uniform thickness and smoothness.
"The stuffed vegetable banquet is passed down from our ancestors of the Liu family..."
What Liu Yunong is most proud of in his life is that he is a descendant of Lady Liu and has a real family background as support.
In the circle, many famous chefs of the older generation are very supportive and protective of her, a junior, mostly for the sake of this affection.
The status of chefs with and without background are completely different in the eyes of their peers.
This is the confidence, the family background that is naturally superior to others.
Liu Yunong was very interested when it came to his secret banquet noodles.
"There is an old saying from our ancestors that nothing can be done without brewing. And the origin of this saying actually comes from an experience of our ancestor, Mrs. Liu..."
Madam Liu was in the royal dining room of the palace, where she cooked meals for the nobles in the palace.
One time, the noble man had no appetite and wanted to eat tofu, but he was pregnant at the time and was worried that he would not be able to keep up with the nutrition of his diet, so he had to eat some meat.
Madam Liu got the order and came up with a way to get the best of both worlds.
Make a hole in the middle of the tofu, fill it with minced pork, and fry it together.
When the noble man tasted it, he applauded it and said it was much more delicious than eating just one dish.
Liu Yunong is very eloquent, has a high degree of education, and is full of knowledge.
A story passed down from ancient times, when she told it, it was as if it had just happened before her eyes.
Fu Yu listened with great interest and felt a lot in his heart.
Mrs. Liu is indeed a famous female chef of her generation.
Look at this person's reaction ability and creative thinking.
Just because of one sentence, you can innovate a dish.
This not only requires rich cooking experience, but also a smart brain that can quickly think of combining the two into one, and use the cooking skills you can master to create a delicious dish.
It’s really amazing!
Fu Yu was amazed.
After Liu Yunong finished telling the story, he glanced at Fu Yu, who was listening attentively, and felt very relieved.
As a teacher, the happiest thing is that his disciples are diligent and diligent in learning.
When he devoted himself to teaching, he naturally hoped that Fu Yu would study carefully and not let down his hard work.
Fu Yu has a correct and serious attitude, and Liu Yunong is also very motivated when teaching.
"This story is said to be true and is recorded in the family tree after all. But what I want to say is that this story tells the essence of cooking stuffed vegetables."
“Eating only vegetarian dishes is mediocre, and eating only meat is boring, 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 vegetables, and it also tests the chef's skills and creativity."
Fu Yu nodded when he heard it. Indeed, although he didn't have the opportunity to taste it himself, he could tell from the specific cooking operations that the taste of this stuffed dish was indeed very rich.
Let's not talk about the vegetarian dishes wrapped outside. In addition to minced meat, the "stuffed heart" will also contain glutinous rice and salted egg yolk. Tachyons only pick up the "outer ring".
Liu Yunong gestured to Fu Yu to look at the dishes on the kitchen table: "Stuffed bitter melon, stuffed tofu, and stuffed green peppers are the three famous brewing swordsmen."
"I'll do these three steps first. Just watch and see how I do it. Once you've mastered it, you can start."
Fu Yu nodded in agreement and watched Liu Yunong cooking carefully.
As soon as Liu Yunong spoke, Fu Yu understood what she meant.
As in previous teachings, we start with simple dishes so that he can become familiar with the process.
The stuffed bitter melon made first, followed by the stuffed tofu and green pepper, are the three simplest dishes in the whole table. They are easy to operate and easy to get started.
And Liu Yunong is indeed a famous chef. From the moment he cuts the knife, Fu Yu's eyes light up.
Liu Yunong uses a straight knife method to cut bitter melon.
The contact surface between the knife and the raw material is at a vertical angle, and the force is applied according to the movement of the hand, wrist and arm.
It's obviously just a very common sword technique, but when Liu Yunong did it, he could do it with just two sword strikes.
Extraordinary knife skills can be seen.
As the saying goes, an expert will know if something is there as soon as he makes a move.
Liu Zhangpeng took the hint from his master Wang Yulong. While busy with the work in hand, he stared at Liu Yunong's movements and listened with open ears to steal the teacher.
Liu Zhangpeng has already developed a conditioned reflex by following his chef's side in the kitchen for many years. When he saw Liu Yunong cutting the bitter melon and carrying the minced meat, his eyelids jumped and he subconsciously wanted to reach out and help deliver it. Dumpling shovel.
Before he could make any move, Fu Yu calmly took the dumpling shovel over.
All the meat fillings are chopped in advance. When Liu Yunong uses them, he only needs to stir them directly according to the amount.
In order to easily determine the amount of meat filling, you often use a dumpling shovel and estimate based on your own experience.
Sure enough, Liu Yunong didn't even raise his head and casually ordered: "Dumpling shovel."
As soon as he finished speaking, Fu Yu had already handed over the dumpling shovel.
Liu Yunong couldn't help but look up at Fu Yu, and when he took the dumpling shovel, he couldn't help but raise the corners of his mouth.
Having such a helper makes cooking so easy.
Next, basically whenever Liu Yunong needed something, Fu Yu would immediately hand over the kitchen utensils he needed to within Liu Yunong's reach.
Liu Yunong only needs to cook with peace of mind and does not need to remind him aloud at all.
Because the work went smoothly, Liu Yunong was in a good mood and carefully taught Fu Yu: "This meat filling is made of pork belly, Xianggu, and fresh fish. It must be cut into pieces."
"Mixing glutinous rice into the stuffing not only ensures the taste, but also allows the meat stuffing to adhere firmly to the bitter melon."
Seeing that Liu Yunong had finished adjusting the stuffing according to the quantity, Fu Yu quickly took over and helped stir it.
After stirring evenly, Liu Yunong fills the hollow bitter gourd dumplings with glutinous rice filling, puts them on a plate, and steams them until cooked.
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 made from pork mixed with leeks and perilla.
After the three dishes were served in the steamer, Liu Yunong said: "This stuffed bitter melon is salty, crispy and tender after steaming, light and refreshing. The aroma of bitter melon is attractive, slightly bitter and delicious. It not only has the effect of clearing away heat and detoxification, improving eyesight and reducing internal heat, and appetizing and digesting." It is very effective, and because it is a steamed vegetable, eating it can warm the stomach and replenish qi.”
"Stuffed peppers are delicious and slightly spicy. Their unique taste and the capsaicin contained in them can stimulate saliva secretion, increase appetite and aid digestion."
“Stuffed eggplant is relatively ordinary, but the meat filling is made from pork mixed with leeks and perilla, and it tastes very special.”
When Liu Yunong spoke, Fu Yu listened very seriously.
He found that Mrs. Liu was really wonderful!
This ancient female chef was not only good at cooking, but also had some 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 mentioned 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, taking the long cowpeas placed on the tray.
"Next, I'm going to make stuffed cowpeas. This dish is the only one among all the stuffed dishes that is served in the store all year round."
Stuffed Cai publishes recipes four times a year according to the seasons, and the dishes are not exactly the same.
In winter, we serve carefully selected stuffed vegetables, and in the other three seasons, we will adjust them according to the dishes on the market.
For example, when pumpkin flowers bloom in August, stuffed pumpkin flowers will be on the menu.
Winter melon is a star dish in summer. It can dispel dampness and relieve heat, and can also lower blood fat and cholesterol, so stuffed winter melon is on the menu.
Stuffed cowpeas are the only stuffed dish that can be found on the menu every time in the four seasons.
When Fu Yu heard this, he immediately cheered up and watched Liu Yunong's operation attentively.
The meat filling used in stuffed cowpeas is made from dace meat and pork.
"Put an appropriate amount of ground ginger, salt, pepper, half a tablespoon of water and oil, and 2 tablespoons of cornstarch, and stir thoroughly in the same direction until it becomes gluey."
Fu Yu quickly took over: "Master, let me do it."
Liu Yunong was not polite to him. Cooking is a strenuous job. He has to stand for a long time and exert force on his arms. Although Liu Yunong looks thin, his arms are actually full of muscles.
Seeing that the mixing was almost done, Liu Yunong ordered: "The meat glue needs to be beaten vigorously, and repeated 40 times."
The number of beatings depends on the amount of meat filling and the strength of the cook.
Liu Yunong roughly estimated the number.
Fu Yu did as he was told, put on disposable gloves, picked up the minced meat and smashed it into a large bowl from a distance of about 20 centimeters, repeating this process more than 40 times.
The more the meat is smashed, the stronger it becomes. Don't worry about exerting effort. In fact, the more you smash it, the better the effect will be.
After Liu Yunong checked it, he nodded with satisfaction and added fried sesame seeds to the beaten meat filling.
Then add green onions and chopped peanuts one after another.
Pinch off the head and tail of the long cowpeas and put them in a pot with water. Add some salt and oil and blanch the cowpeas. The water will boil for about 2 minutes. When the cowpeas turn darker and green, you can take them out.
After taking it out, running it in cold water can not only maintain the green color of the cowpeas, but also prevent the cowpeas from breaking and making them difficult to prepare, while maintaining the crispiness of the cowpeas.
Coat the cowpeas into a circle, tie them into a knot, cut off the excess and weave them into a garland.
Liu Yunong made up one himself and handed one to Fu Yu, with the intention of letting him practice his skills.
After all, everyone has their own habits in making wreaths, and she didn't expect Fu Yu's cowpea wreath to be used.
But when she had just finished knitting one, she saw that Fu Yu had already knitted two and put them on the tray.
Liu Yunong quickly stopped him: "No, you made it up to be alone for a while..."
As she spoke, she reached out to take out the cowpea garland that Fu Yu had knitted, but she paused just as she reached halfway.
There are three cowpea garlands on this tray that are exactly the same.
No matter the pattern, size, or even the angle of placement, there is no deviation at all, just like what was engraved in the same mold.
Liu Yunong said halfway, then he said, "Okay, let's put it here."
After saying that, he couldn't help but praise again: "You are very fast!"
Fu Yu smiled and kept working. When Liu Yunong finished weaving the third cowpea wreath, Fu Yu had already made another one and was standing beside him waiting.
Liu Yunong was happy to save trouble, so he arranged the cowpea garland and stuffed the meat filling into the cowpea garland.
Heat a pan, brush with a thin layer of oil, put the cowpea garland in and fry over medium-low heat until golden brown.
Do the same on the other side.
Liu Yunong's fire control skills are also very good, and the frying time is just right.
Wait until the cowpea garland is fried, take it out and set aside.
Heat the oil again and add the garlic and sauté until fragrant.
Put the cowpea garland back into the pot, make a sauce with oil, cornstarch and water, pour it in, cover and simmer for 5 minutes.
During this time, prepare the steamed stuffed bitter melon, stuffed peppers and stuffed eggplants for final cooking and presentation.
When the cowpea garland is cooked, put the garland on a plate, pour the sauce on it, and sprinkle with chopped green onion.
When Liu Yunong's four dishes came out, waiters quickly took them away to serve the customers.
She helped with the cooking, and Wang Yulong and Liu Zhangpeng suddenly felt much more relaxed.
Liu Zhangpeng was also able to spare some time. While busy with the work at hand, he looked at Liu Yunong and taught Fu Yu.
I have to say that educated and uneducated people are very different when they lead apprentices.
For the same cooking instructions, my own chef just scolded and lectured me, letting me figure it out.
Liu Yunong, on the other hand, explained it in great detail, making it easy for people to understand.
Liu Zhangpeng looked at Fu Yu with envy. It was really different to have a good master!
Wang Yulong, who was standing in front of his kitchen counter and taking orders step by step, turned his head to glance at Liu Yunong from time to time.
After taking a look, I couldn't help but feel emotional.
Look at that disciple, it’s true that he understands everything at the first glance and explains it clearly as soon as he talks about it.
Unlike his stupid apprentice, he just needs to be taught step by step.
Moreover, it can be seen that the cooperation between Liu Yunong and Fu Yu is so tacit that Fu Yu can quickly understand with Liu Yunong's glance.
Many times, Fu Yu's side was already ready before Liu Yunong gave his orders.
It can be seen that this person has a lot of eyes and thoughts.
well! It’s really good to be someone’s disciple!
Look at this one again...
Tsk tsk!
