The cooking instruction went well.
Although Liu Yunong is only in his early thirties, his skills are already very superb.
She took the plump orange and took out the pulp while saying: "There are many types of stuffed vegetables. Vegetables with cavities such as green peppers and bitter melons are naturally perfect containers. Just cut them and empty them." , stuffed with meat fillings, fried, steamed or stewed, it can be easily 'stuffed' into a delicious dish."
"The 'stuffed skin' absorbs the meat juice and oil, has a soft texture, and has the fragrant flavor of vegetables. It is delicious and goes well with rice."
"But there are far more ingredients that can be used to make stuffed dishes, such as bamboo shoots, fish heads, and mushrooms. These are also acceptable."
When scooping out the pulp of the orange, be careful not to damage the outer skin, and leave a little bit at the bottom without digging it flat.
Liu Yunong operated very carefully. Because he was multitasking, he spoke a little slowly.
"It's not the season right now, maybe I can let you learn how to make Lotus Fish Buns."
"Lianfang fish buns are a very unique stuffed dish. The lotus seeds in the tender lotus pods are dug out one by one, stuffed with chopped mandarin fish meat, steamed, and eaten with soup boiled with water chestnuts, chrysanthemums, and lotus leaves. The water is fresh and the air is full, and the place is full of elegance."
Fu Yu heard this and said with a smile: "As you can imagine, just the combination of these ingredients must taste very good."
Liu Yunong also laughed: "Yes, but the shrimp stuffed with oranges is actually more famous than the lotus fish buns."
"However, the most authentic one is crab stuffed with orange. But this season is not suitable for eating crabs, so we changed it to shrimp stuffed with orange. Although the taste is slightly inferior, it is still delicious."
Fu Yu nodded, listening to Liu Yunong's words and staring at the operations on her hands.
Seeing Liu Yunong finish processing an orange, he picked it up and dug out the pulp together.
Cut off the top 1/4 of a fresh orange and save the top for use. Use a knife to scoop out the center of the orange pulp vertically at the incision, leaving part of the orange flesh.
Shrimp stuffed with orange comes in a plate of four.
After digging four oranges, Liu Yunong started cooking.
Wash and mince ginger.
Boil the pork fat and cut into small cubes.
Add shrimp meat, diced fat fat, and diced water chestnuts, add egg liquid, minced ginger, pepper, refined salt, monosodium glutamate, and white wine and mix well.
Because the amount of shrimp meat is relatively large, it is directly handed over to the workers for processing in advance.
A large bowl full of shrimp paste looks very appetizing.
After the meat filling is mixed well, take out an appropriate amount, put it into fresh oranges, and cover with the original orange slices.
Place the stuffed oranges on a plate and steam them in a basket.
Liu Yunong was skilled in operation. As soon as he placed one stuffed orange, Fu Yu took over and placed the other three on the cage one by one.
When steaming, boil water over high heat first, then steam over low heat.
Fu Yu closed the lid and adjusted the heat.
After that, Liu Yunong made stuffed cabbage one after another, blanched the baby cabbage until soft, added stuffing to wrap it up, and steamed it for 15 minutes. Garnished with a wolfberry, it looks delicate and small and I like it.
There are also stuffed mushrooms. Remove the stems from the mushrooms, stuff the prepared stuffing on top, and steam them in a pot to complete. The pork absorbs the soup from the mushrooms and tastes extra sweet. It’s small and one bite at a time, which is very satisfying! …
When the bean sprout stuffing was cooking, Liu Yunong wrapped the meat filling with bean sprouts and said with a smile to Fu Yu: "This bean sprout stuffing is actually called silver sprout stuffing when recorded in our family's ancient books."
Fu Yu was very interested after hearing this: "Silver sprouts stuffed with meat, the name of this dish sounds good, why did it change the name later?"
Liu Yunong smiled and said: "Hey, because the ones made in the store are all simplified versions, it's good to just order stuffed bean sprouts. Do you know how the cooking of this dish is recorded in my family's ancestral recipes? ?”
Fu Yu became more and more curious: "Is bean sprout stuffing originally a simplified version?"
Liu Yunong nodded and explained: "It is recorded in my family's ancient books that this silver sprout stuffed meat is a very favorite dish of the nobles in the palace. You need to use mung bean sprouts of about the same thickness and length, use an embroidery needle to hollow out the bean sprouts, and then stuff the meat with it. Stuffed in bean sprouts, the preparation of the dish is complete.”
Fu Yu clicked his tongue when he heard this: "Take out the bean sprouts and stuff them with meat filling?"
Liu Yunong smiled: "Yes, ancient books say that every time a nobleman wants to eat this dish, more than 200 royal chefs will gather together to dig out bean sprouts. Thinking about this scene is shocking!"
Good guy!
No wonder it’s called Silver Bud Stuffed Meat, even if it’s called Golden Bud Stuffed Meat, it’s also worthy of its name!
Liu Yunong's current bean sprout stuffing is made by taking 20 blanched mung bean sprouts and tying one end with blanched green onion leaves.
Arrange the bean sprouts again and add the meat filling.
Tie the other half with green onion leaves until the remaining bean sprouts and minced meat are tied.
Finally steam it in the pot.
Liu Yunong adjusted the heat and introduced Fu Yu: "The prepared stuffed bean sprouts can be said to be a touch of freshness in the stuffed dishes, containing the most ordinary sense of happiness. The bean sprouts are fresh but not bland, refreshing and not toothy. The minced meat is mixed into the stuffing to bring out the freshness and flavor, which is absolutely a perfect combination.”
Fu Yu nodded. Indeed, not to mention anything else about this dish, just the shape of the finished product is quite appetizing.
However, he was still curious about one thing.
"Master, is this silver sprout-stuffed meat finally lost?"
Liu Yunong shook his head: "That's not the case, it's just that this dish is made according to the ancient method, which is too time-consuming and labor-intensive, and the ingredients of the dish itself are indeed very cheap. If it is included in the menu to serve customers, no one can afford it. ."
"However, we will use this dish as a daily exercise for apprentices to practice."
Fu Yu understood it as soon as he heard it.
After all, this silver sprout stuffed meat is not so much a test of cooking skills as it is a test of one's patience.
The bean sprouts, which are small, easy to break and crispy, will break if you use a little force. There are at least hundreds of bean sprouts in a dish. You have to hollow them out and stuff them one by one. It is impossible to rely only on craftsmanship without patience.
All stuffed vegetable cooking was demonstrated.
Liu Yunong pointed out: "The exquisiteness of the dishes such as shrimps and oranges is due to the efforts made in the fillings and some stuffing. The process of 'stuffing' is the stage for the chef to show off his skills."
Fu Yu nodded with emotion.
For example, silver sprouts stuffed with meat, this technique really tests the chef's skills and patience.
Liu Yunong said as she reached for the ingredients on the shelf: "Just like the good soup I'm going to make now."
When Fu Yu heard this, he was a little surprised and said: "What? Good soup?"...
This, the name of this soup sounds somewhat familiar?
Liu Yunong laughed: "What, have you heard of it?"
Fu Yu felt that the name of this soup was very familiar. He must have heard it somewhere before, but he suddenly couldn't remember it.
Liu Yunong reminded: "You should have read it, right? There is a description in it, which is about good soup."
Fu Yu suddenly realized and asked in surprise: "Does this dish actually come from?"
Liu Yunong smiled and shook his head: "That's not true. This dish was originally called stuffed cherries. However, since stuffed vegetable banquets are called banquet noodles, they naturally have to have vegetables and soup. So later, my father made reference to this stuffed cherries recipe. I learned the inspiration from it, researched the mixing method myself, and created this delicious soup that has the same taste but the same effect."
So that’s it!
As expected of a descendant of Madam Liu, she was able to innovate a brand new soup based on the description in this book.
Liu Yunong was sorting out the ingredients while instructing Fu Yu: "Like bamboo shoots, the season has passed now, so you can only buy the ones in the market that are well processed and can be stored for a long time. However, after cooking, there is not much difference in taste." Influence."
Fu Yu nodded in understanding.
The bamboo shoot tips used in Qianlima during this season are also of this type. In fact, unless they are stir-fried or cooked like a stew, you won't be able to tell the difference at all.
"One bamboo shoot at the tip is enough. As for flowers, be sure to choose small buds that are just about to bloom. The petals are more tender."
"As for the meat filling, I use chicken wing meat because it tastes better."
"The cherries are too small. When making this delicious soup, you need to remove the core and then embed it into the meat filling. The operation is too difficult, so the store uses cherries instead."
Fu Yu looked at the row of red and smooth cherries, as exquisite as agate gems.
Although it was replaced with cherries, it should be difficult to stuff the meat stuffing, right?
Liu Yunong introduced the ingredients needed to cook the soup, then took the washed cherries and handed them to Fu Yu: "Come on, help me remove the core. Be careful not to break the peel."
Fu Yu took the straw and carefully removed the cores one by one.
Liu Yunong whispered: "We can only do this kind of work ourselves. Letting small workers do it is too time-consuming."
Fu Yu is a chef himself, and he deeply agrees with this.
The same is true in the Chollima kitchen. For such delicate work, I would rather be burdened myself than leave it to a small worker.
On the one hand, it is distrust, on the other hand, it really delays things.
With the time I have to pick these cherries, I can complete a lot of food preparation work.
In fact, once you get used to it, you can pick out the core of cherries quite easily. The most difficult thing is to stuff the meat filling into the cherries.
Fu Yu tried three times in total.
The first time, I couldn't control my hand strength well. When I stuffed the meat, I squeezed the cherries into pieces and they were not round.
Liu Yunong glanced at it and suggested: "When stuffing the meat stuffing, you should use your fingertips skillfully. In this way, turn the stuffing."
Liu Yunong demonstrated, and Fu Yu looked at it carefully and nodded.
The second time I controlled the strength very well, but I didn't find the right angle and accidentally made a gap. As a result, when the meat filling was stuffed in, the cherry broke directly. …
Liu Yunong saw it and comforted him with a smile: "Don't be too impatient. The most difficult part of this dish is the operation of stuffing the meat. I practiced several pots of cherries before I got good at it. You have just started." ,wait."
Before he finished his words of comfort, Fu Yu successfully stuffed the meat filling into the cherries on his third try. The amount of meat filling was very large, but the cherries were still round and plump, and they looked fresh. There is no difference, very complete.
Liu Yunong was a little surprised. He changed his voice and praised: "Look, it was successful this time. Let me tell you, making this dish is a test of patience. You are already very good. I wasted several pots of car." Lizi, only one of them managed to succeed, and you are only the third one."
No, it's the fourth one
Just as Liu Yunong was talking, Fu Yu successfully completed the stuffing of another cherry.
Then, the fifth one was quickly completed.
sixth.
the seventh.
Fu Yu already had the advanced skill of brewing, but now he has the advanced skill of brewing.
With these two thoughtful and practical skills, just learning how to cook stuffed vegetables is not a very difficult task.
What Fu Yu lacks is not skills, but operational experience.
But practice makes perfect in everything.
Stuffing meat filling into cherries is indeed difficult. Not only do you have to ensure that the amount of meat filling is sufficient, but you also have to ensure that the tender skin of the cherries is not damaged at all.
When I first started operating, it was really difficult to grasp this strength.
When filling the meat filling, you must use your fingertips to squeeze the cherries so that the meat filling can be filled in smoothly.
But the strength of the hand is not something that can be controlled by the hand, not just what you think in your heart.
If you are not careful, the tender cherries will be squeezed.
In particular, the original fruit shape must be maintained, which will inevitably make it more difficult to operate.
Fu Yu has the skills at hand, so these operations are not difficult. Moreover, the more he does it, the more smoothly he does it, and the faster he does it, the faster he does it.
Liu Yunong watched with dumbfounded eyes as Fu Yu became more and more skillful at making stuffed cherries.
Complete silence.
Then she reached out and picked up a cherry and started filling it too.
One.
Two
An invisible atmosphere of competition spread between the two.
Scoop out an equal amount of meat filling, stuff it into the cherries with a small dumpling spatula, and use your fingertips to skillfully start to turn the cherries so that the meat filling can be stuffed smoothly, and the cherries in your hands will not Damaged and deformed.
The whole process is very slow and requires not only concentration, but also steady hands and very meticulous operation.
While Fu Yu was making cherries, he looked sideways at Liu Yunong's operation.
The speeds of the two were almost the same. He had just finished one, and Liu Yunong would finish one later.
Fu Yu didn't feel much at first, but later, he began to care more and more about Liu Yunong's speed.
And I started to compare, consciously or unconsciously, the difference between the stuffed cherries made by the two people.
After observing so carefully, Fu Yu realized how steady Liu Yunong's hands were!
After finishing the stuffed cherries, Liu Yunong started cooking the soup.
First, fry the chicken in oil, add water, add bamboo shoot tips, and cook together.
After the water boils, add a little cooking wine, then add the cherries, cook for another 10 minutes, and finally add the lettuce and flowers.
Liu Yunong did not forget to guide Fu Yu when cooking: "This soup should not be simmered for too long, otherwise the color will not look good. The flowers should be put in last. Their main function is to improve the color, so it is not suitable to simmer in the soup for too long. ."
When it was cooked and plated, Liu Yunong motioned to Fu Yu to watch it carefully.
First pick up a few pieces of chicken, then put the tips of bamboo shoots on the bottom, then pick up about 10 cherries, and finally add one or two pieces of lettuce and garnish with a few small flowers on top.
Liu Yunong said: "In this order, the red, white and green colors of the dishes can be displayed, which is particularly eye-catching."
Fu Yu nodded in an educated manner: "I took note of it."
