MTL - Food Circle Plug-in Emperor-Chapter 672 Stuffed vegetable soup

  The cooking class went smoothly.

  Although Liu Yunong is just in his early thirties, he is already very skilled in technique.

She took the plump orange, and while removing the pulp, she said: "There are many kinds of stuffed vegetables, such as green peppers and bitter gourds, which are naturally perfect containers. Just cut and empty , filled with meat, or fried, steamed or stewed, you can easily 'stuff' it into a good dish."

   "The 'stuffed skin' absorbs the gravy and fat, has a flexible taste, and has the fragrance of the vegetables themselves. It is delicious and goes well with rice."

   "But there are far more ingredients that can be used to make stuffed vegetables. Bamboo shoots, fish heads, and shiitake mushrooms are all available."

   When digging out the orange pulp, you need to be careful not to hurt the outer skin, and you need to leave a little bit at the bottom, so you can't dig it out.

  Liu Yunong operated very carefully, because he was dual-purpose, so his speech speed was a bit slow.

   "The season is not right now, or I can let you learn the practice of 'lotus pod fish buns."

"The lotus pod fish bun is a very special stuffed dish. The lotus seeds in the tender lotus pod are dug out one by one, filled with chopped mandarin fish meat, steamed, and served with water chestnut, chrysanthemum, and lotus leaf soup. The water is clear and the air is full, full of elegance.”

  Fu Yu was longing for it, and said with a smile: "As you can imagine, the combination of these ingredients must taste very good."

   Liu Yunong also laughed: "That's right, but now this shrimp-stuffed orange dish is actually more famous than lotus pod fish buns."

   "However, the most authentic one is crab-stuffed oranges, but it is not suitable to eat crabs in this season, so I changed it to shrimp-stuffed oranges. Although the taste is slightly inferior, the taste is still delicious."

   Fu Yu nodded, listening to Liu Yunong's words, while staring at the operation in her hands.

  Watching Liu Yunong finish handling an orange, he picked it up and dug the pulp together.

   Cut off the top 1/4 of the fresh orange and keep the top for later use. Use a knife to dig out the middle orange pulp vertically at the incision, leaving a part of the orange flesh.

   Shrimp Stuffed Oranges are four on a plate.

   After digging out four oranges, Liu Yunong started cooking.

   Wash the **** and mince it.

   Cook the pork fat and cut into small cubes.

  Shrimp meat, diced fat fat, diced water chestnuts, add egg liquid, minced ginger, pepper, refined salt, monosodium glutamate, white wine and mix well.

  Because the amount of shrimp meat is relatively large, it is directly handed over to Xiaogong for processing in advance.

   A large bowl full of shrimp meat paste looks very appetizing.

  After mixing the meat filling, take out an appropriate amount, put it into a fresh orange, and cover the orange slice that was originally cut.

  Put the stuffed oranges on a plate and steam them on a basket.

  Liu Yunong was proficient in the operation. As soon as one stuffed orange was placed, Fu Yu took over and put the other three on the cage one by one.

  When steaming, first boil water on high heat, then steam on low heat.

   Fu Yu put the lid on and adjusted the heat.

  Afterwards, Liu Yunong successively made stuffed buns with vegetables, blanched baby vegetables until soft, wrapped them with fillings, and steamed them for 15 minutes. Decorated with a wolfberry, it is exquisite and compact.

   There are also stuffed mushrooms, remove the stalks of the mushrooms, stuff the prepared fillings on top, and steam them in a pan to complete. The pork has absorbed the soup in the mushrooms, and it tastes extra sweet and delicious. It is small and one bite at a time, which is very enjoyable!

  When the bean sprouts were cooked, Liu Yunong wrapped the meat stuffing with bean sprouts, and said to Fu Yu with a smile: "This bean sprouts stuffing is actually called silver sprouts stuffed meat when it was recorded in our family's ancient books."

  Fu Yu listened and was very interested: "Silver sprouts stuffed meat, the name of this dish sounds good, why did you change the name later?"

Liu Yunong smiled and said, "Hey, because the ones made in the store are all simplified versions, it would be good to order bean sprouts at most. Do you know how the cooking of this dish is recorded in my ancestral recipe? ?”

   Fu Yu became more and more curious: "Is the bean sprouts 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 choose mung bean sprouts that are about the same thickness and length, hollow out the bean sprouts with an embroidery needle, and then fill them with meat. Stuffed in bean sprouts, the preparation of the dish is not complete."

  Fu Yu clicked his tongue when he heard this: "Empty the bean sprouts and stuff them with meat?"

  Liu Yunong smiled: "Yes, according to ancient books, every time a nobleman wants to eat this dish, more than 200 royal chefs will gather together to pick out bean sprouts. Thinking about this scene is shocking!"

   Good guy!

   No wonder it is called Yinya stuffed meat, even if it is called Jinya stuffed meat, it is also worthy of the name!

  The bean sprouts that Liu Yunong is making now is to take 20 blanched mung bean sprouts and tie one end with blanched green onion leaves.

   Arrange the bean sprouts again and put them into the meat filling.

   Bind the other half with scallion leaves until the remaining bean sprouts and minced meat are bound.

   Finally, steam it in a pan.

After Liu Yunong adjusted the heat, he introduced to Fu Yu: "The finished brewed bean sprouts can be called a touch of freshness in the brewed vegetables, containing the most ordinary sense of happiness. The minced meat is added to the brew to enhance the freshness and taste, which is definitely a perfect match.”

   Fu Yu nodded, indeed, this dish, not to mention anything else, just the shape of the finished product, looks quite appetizing.

  However, he was still curious about one thing.

   "Master, is this silver bud stuffed meat lost in the end?"

Liu Yunong shook his head: "That's not the case, it's just that this dish is really 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. No one can afford it if it is included in the menu to serve customers. .”

   "However, we will use this dish as a daily homework for apprentices to practice."

  Fu Yu understood immediately.

  After all, making meat with silver buds is not so much a test of cooking skills, but a test of one's patience.

  The small, fragile and brittle bean sprouts will be broken with a little effort. There are at least hundreds of bean sprouts in a dish. It is impossible to hollow out and fill them one by one without patience.

   All stuffed vegetables cooking is demonstrated.

  Liu Yunong pointed out: "The delicacy of the shrimp stuffed orange dishes is due to the hard work on the fillings. There are also some stuffed vegetables. The process of 'stuffing' is the stage for the chef to show off his skills."

   Fu Yu nodded feelingly.

   It’s like brewing meat with silver buds. This method really tests the skill and patience of the chef.

   Liu Yunong said, and reached out to grab the ingredients on the shelf: "For example, this good soup I'm going to make now."

  When Fu Yu heard this, he was a little surprised and said, "What? Good soup?"

  Here, the name of this soup is somewhat familiar?

   Liu Yunong laughed: "Why, have you heard of it?"

   Fu Yu felt that the name of this soup was very familiar, and he must have heard of it somewhere before, but suddenly he couldn't remember it.

   Liu Yunong reminded: "You should have read the novel, right? There is a description in it, which is about Haoyutang."

  Fu Yu was stunned, and asked in surprise: "So this dish is actually from a novel?"

Liu Yunong smiled and shook his head: "That's not true. This dish was originally called stuffed cherries. However, since the stuffed vegetable banquet is called Ximian, it must have vegetables and soup. So later, my father used this stuffed cherry dish as a reference. I learned the inspiration from the novel, studied the preparation method myself, and created this good soup that is similar to the novel and has the same effect.”

   So it is!

   As expected of a descendant of Mrs. Liu, she was able to create a brand new soup based on the description in the novel.

While arranging the ingredients, Liu Yunong instructed Fu Yu: "Like the bamboo shoots, the season is over now, and I can only buy the processed ones in the market that can be stored for a long time, but after cooking, the taste is not too big. influences."

   Fu Yu nodded in understanding.

   On the side of Maxima, the bamboo shoots used in this season are also the same. In fact, unless they are fried or cooked like ordinary stews, there is no difference at all.

   "One bamboo shoot tip is enough, and there are flowers, you must choose the kind of small flower buds that are about to bloom, such petals are more tender."

   "As for the meat filling, use chicken wing meat, because it tastes better."

   "The cherries are too small. When making this good soup, you need to remove the core and insert them into the meat filling. The operation is too difficult, so the store replaced it with cherries."

  Fu Yu looked at the row of bright red and clean cherries as exquisite as agate gems.

  Although it was replaced with cherries, it should be difficult when stuffing meat, right?

  Liu Yunong introduced the ingredients needed to cook a good soup, took the washed cherries and handed them to Fu Yu: "Come on, help me remove the core, be careful, don't break the peel."

  Fu Yu took the straw and carefully removed the cores one by one.

  Liu Yunong said in a low voice: "For this kind of work, we can only do it by ourselves. It would be too time-consuming for the small workers to do it."

   Fu Yu himself is the chef in charge of the spoon, and he deeply agrees with this.

  The same is true in the kitchen of Maxima. For such delicate work, I would rather suffer myself than leave it to a small worker.

   On the one hand, it is distrust, on the other hand, it is really delaying things.

  With the time to pick these cherries, I can complete a lot of food preparation.

   In fact, I am used to it, and it is quite easy to pick out the core of the cherries. The most difficult thing is to stuff the meat into the cherries.

   Fu Yu tried a total of three times.

  For the first time, I didn’t control the strength of my hands well. When stuffing the meat stuffing, the cherries were squeezed into tatters and couldn’t form a round shape.

  Liu Yunong glanced at it, and pointed out: "When stuffing the meat, you need to use your fingertips skillfully, like this, turn the stuffing."

  Liu Yunong demonstrated, Fu Yu watched carefully and nodded.

  The second time I grasped the strength very well, but I didn't find the right angle, and accidentally made a gap. As a result, when the meat stuffing was stuffed, the cherries split 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 slowly got it right. You are just getting started. ,Wait."

Before he could finish his consoling words, Fu Yu successfully stuffed the minced meat into the cherries on his third attempt. The amount of minced meat was quite sufficient, but the cherries were still round and plump, looking fresh and fresh There is no difference, very complete.

Liu Yunong was a little surprised, changed his voice, and praised: "Look, it will be a success this time. Let me tell you, making this dish is a test of patience. You are already very good. I wasted a lot of pots of cars back then. Lizi, barely succeeded in one, and you are only the third."

   No, it's the fourth

   While Liu Yunong was speaking for a while, Fu Yu successfully finished stuffing a cherries.

   Afterwards, the fifth .

sixth.

the seventh.

  Fu Yu originally had the high-level brewing skills in hand, but now he has the new high-level brewing skills.

  With these two thoughtful and practical skills, just learning to cook stuffed vegetables is not a very difficult thing.

   What Fu Yu lacked was not skills, but operating experience.

   But practice makes perfect in everything.

  It is really difficult to stuff the cherries with meat. Not only must the amount of stuffed meat be sufficient, but also the tender skin of the cherries will not be damaged at all.

  When I first started to operate, it was really difficult to grasp this strength.

  When stuffing the meat, you must squeeze the cherries with your fingertips so that the meat can be stuffed in smoothly.

   But this hand strength is not something that can be controlled by the hand.

   If you are not careful, the soft cherries will be crushed.

   In particular, the original shape of the fruit must be maintained, which will inevitably make it more difficult to operate.

  Fu Yu has the skills, and it is not difficult to operate these operations. Moreover, the more he does it, the smoother he is, and the faster he does it.

   Liu Yunong watched in astonishment as Fu Yu became more and more proficient at making stuffed cherries.

   Completely silent.

   Then she reached out and picked up a cherries, and began to make fillings.

  One.

  Two

  An invisible atmosphere of competition spread between the two.

Fill out the same amount of meat stuffing, stuff it into the cherries with a small dumpling shovel, start turning the cherries skillfully with your fingertips, so that the meat stuffing can be stuffed in smoothly, and the cherries in your hands are not Damaged and deformed.

  The whole process is very slow, not only requires concentration, but also steady hands, and the operation is very meticulous.

  Fu Yu was making cherries while watching Liu Yunong's operation sideways.

  The speeds of the two are about the same. It is almost as if he has just completed one, and Liu Yunong will complete one later.

  Fu Yu didn't feel much at first, but later on, he began to care more and more about Liu Yunong's speed.

   And began to intentionally or unintentionally compare the difference between the stuffed cherries made by the two.

   After observing so carefully, Fu Yu realized how steady Liu Yunong's hands are!

   After finishing the stuffed cherries, Liu Yunong started cooking the soup.

  First put the oil and stir-fry the chicken, add water and put the bamboo shoot tips, and cook together.

   After the water boils, add a little cooking wine, then add the cherries, boil 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 boiled for too long, otherwise the color will not look good. The flowers should be put last, and its main function is to improve the color, so it is not suitable to boil for too long in the soup .”

  After the cooking was finished and the plate was being arranged, Liu Yunong signaled Fu Yu to watch carefully.

  First scoop out a few slices of chicken, then scoop out the tops of the bamboo shoots for the bottom, then scoop out about 10 cherries, and finally add one or two slices of lettuce and decorate it with a few small flowers.

  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 receptively: "I wrote it down."