Chapter 671： really different

   Liu Yunong stood in front of the kitchen counter and answered 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 all adapted to local conditions and adjusted in due course.

So old-fashioned dishes like Stuffed Vegetables, the store has always been prepared 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-flavor cookbook he read yesterday, there happened to be 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 cooking teaching.

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 wide and uniform round pier with a quick movement.

"The Stuffed Vegetable Feast is 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 famous chefs of the older generation have a lot of support and love for her, a junior, basically because of this kindness.

Chefs with background and chefs without background have completely different status in the eyes of their peers.

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

When it comes to his secret rice noodles, Liu Yunong is very interested.

"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."

Ms. 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, mince the pork and fill it in, fry them together.

The nobleman tasted it and applauded it, saying that it is much more delicious than eating one kind of dish alone!

Liu Yunong is very eloquent and has a high degree of education, so he is full of knowledge.

A story passed down from ancient times, told by her, seems to have just happened before her eyes.

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

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

Look at people's ability to respond and create thinking.

Just because of one sentence, a new dish can be created.

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.

Really amazing!

Fu Yu was amazed.

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

As a teacher, the happiest thing is that his 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 has a serious attitude, 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, they are very famous three swordsmen for stuffing vegetables."

"I'll do these three things first, just watch and see what I do, and then I'll start 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 knife is at a perpendicular angle to the contact surface of the raw material, and 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 just two cuts.

As the saying goes, once 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 movement and listened 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, dumplings are often used to estimate it based on their own experience.

Sure enough, Liu Yunong didn't raise his head, and ordered casually: "Dumpling shovel."

As soon as he finished speaking, 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 raising the corners of his mouth.

With such a helper, cooking is so worry-free.

Next, basically whenever Liu Yunong needs something, Fu Yu will 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, without audible reminders at all.

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 chili peppers are stuffed with mashed tofu, eggs and soybean powder.

Stuffed eggplant is pork mixed with leeks and perilla to make meat stuffing.

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 peppers are delicious and fragrant, slightly spicy. Its unique taste and the capsaicin contained in it can stimulate the secretion of saliva, 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 is really wonderful!

This ancient famous female chef is not only good at cooking, but also has a little understanding of medical science.

Many secret dishes in Liu’s family cuisine actually have a certain medicinal effect.

It's like the three stuffed vegetables right now.

The pharmacology that Liu Yunong said is exactly the same as what Fu Yu understands.

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

Liu Yunong said, taking the long cowpea on the tray.

"Next, I will make stuffed cowpea. This dish is the only one among all the stuffed dishes that will be served in four seasons."

Stuffed vegetables are served four times a year according to the season, and the dishes are not exactly the same.

Winter is a carefully selected stuffed vegetable mat, and in the other three seasons, it 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 stuffed winter melon on the menu.

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 concentrated on watching Liu Yunong's operation.

The meat stuffing used for 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 cornstarch, 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 is 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, repeated more than 40 times.

The more you smash the minced meat, the stronger 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 added shallots and chopped peanuts one after another.

Put the long cowpea with the head and tail removed, put it in a pot with water, put 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.

Put it in cold water after taking it out. 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 into circles, knotted, excess cut off, and garlanded.

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

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 stretched out her hand to take out the cowpea garland that Fu Yu had woven, but she stopped halfway.

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

No matter the pattern or size, or even the angle of placement, there is no deviation at all, just like engraved in a mold.

Liu Yunong spoke halfway, and turned around: "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 weaving 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 for the cowpea wreath to be fried, and set aside.

Reheat the oil pan, add 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.

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

Wait until the cowpea garlands are ready, put the bean rings into the dish, pour over the sauce, and sprinkle with chopped green onions.

Liu Yunong's four dishes came out of the oven, 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.

I have to say that educated and uneducated people are also very different when they lead apprentices.

The same cooking instruction, my own master just scolds and trains me, let myself try to figure it out.

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 taking a look, 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, he just needs to teach him by hand.

Moreover, it can be seen that the cooperation between Liu Yunong and Fu Yu is too tacit, almost a look from Liu Yunong, and Fu Yu can quickly comprehend it.

Many times, before Liu Yunong gave orders, Fu Yu 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 at home.

Tsk tsk!