The Cheat Emperor of the Culinary World

Without waiting for him to react, Fu Yu quietly took the dumpling spatula.

All the meat fillings were pre-chopped, so when Liu Yunong used them, she only needed to mix according to the required amount.

To easily determine the amount of meat filling, the dumpling spatula was often used, estimated based on experience.

Sure enough, without lifting her head, Liu Yunong casually commanded, ”Dumpling spatula.”

As soon as the words left her mouth, Fu Yu had already handed over the dumpling spatula.

Liu Yunong couldn’t help but glance up at Fu Yu, her mouth curving into a smile as she took the spatula.

Having such a kitchen assistant makes cooking so much easier.

After that, every time Liu Yunong needed something, Fu Yu always promptly handed her the necessary kitchenware within arm’s reach.

Liu Yunong could focus on cooking without needing to give any verbal reminders.

Because everything was going smoothly, Liu Yunong was in a good mood and carefully instructed Fu Yu: ”This meat filling uses pork belly, shiitake mushrooms, and fresh fish; it must be minced.”

”Mixing glutinous rice into the filling not only ensures the texture, but also helps the meat filling adhere firmly to the bitter melon.”

Seeing that Liu Yunong had already prepared the filling by volume, Fu Yu quickly took over to help with mixing.

Once the mixing was even, Liu Yunong filled the hollow bitter melon sections with the sticky rice filling and placed them on a plate to be steamed.

During this time, she also started preparing stuffed peppers and stuffed eggplants.

The stuffed peppers were made by mixing tofu paste, eggs, and bean flour into a filling.

The stuffed eggplants used pork mixed with chives and perilla as the filling.

With the three dishes in the steamer, Liu Yunong said, ”The steamed stuffed bitter melon is salty, fresh, crisp, and tender, with a light and refreshing taste, a tempting fragrance of bitter melon. It has a slightly bitter, fresh aroma, and not only clears heat and detoxifies, brightens the eyes, and dissipates fire, but also, as a steamed dish, it warms the stomach and boosts energy when eaten.”

”The stuffed pepper is aromatic with a slight spiciness, and its unique taste along with the capsaicin content stimulates the secretion of saliva, enhancing appetite and aiding digestion.”

”The stuffed eggplant is relatively ordinary, but the pork mixed with chives and perilla gives it a very special texture.”

As Liu Yunong spoke, Fu Yu listened intently.

He found Lady Liu truly remarkable!

This ancient female culinary expert not only excelled in cooking but also understood medical principles.

Many secret dishes in the Liu Family Cuisine actually have certain medicinal dietary effects.

Just like the three stuffed dishes right now.

The medicinal principles Liu Yunong talked about were entirely in line with what Fu Yu knew.

It’s evident that Lady Liu was indeed knowledgeable about medicinal cuisine.

As Liu Yunong spoke, she took the long cowpeas from the tray.

”Next, I’ll make stuffed cowpeas. This dish is the only one among all the stuffed dishes that’s available year-round in the restaurant.”

Stuffed dishes are added to the menu four times a year according to the season, and the selection varies.

In winter, it’s a specially selected stuffed feast, while in the other three seasons, the menu is adjusted according to available ingredients in the market.

For example, in August when pumpkin flowers bloom, stuffed pumpkin flowers are on the menu.

In summer, winter melon is the star dish, known for dispelling dampness and heat, and lowering blood fat and cholesterol, so there’s stuffed winter melon on the menu.

But stuffed cowpeas are the only stuffed dish that appears on the menu every season.

Upon hearing this, Fu Yu immediately perked up and watched Liu Yunong’s actions attentively.

The meat filling for the stuffed cowpeas is a mix of dace fish meat and pork.

”Add an appropriate amount of minced ginger, salt, pepper, half a tablespoon of clear water, and raw oil, with 2 tablespoons of cornstarch, stirring vigorously in one direction until it becomes gluey.”

Fu Yu quickly took over: ”Master, let me do it.”

Liu Yunong didn’t object, as cooking requires strength; standing for a long time and exerting arm force are needed. Don’t let Liu Yunong’s slender appearance fool you, her arms are actually muscular.

Seeing the mixing almost done, Liu Yunong ordered, ”The meat paste needs to be forcefully beaten against a surface, about 40 times repetitively.”

The number of beatings depends on the quantity of meat paste and the strength of the chef.

Liu Yunong roughly estimated and mentioned a number.

Fu Yu followed instructions, putting on disposable gloves, picking up the meat paste from about 20 centimeters high, and slamming it forcefully into a large bowl, repeating over 40 times.

The more the meat paste is slammed, the tougher it becomes. It’s worth the effort, and more slams actually produce better results.

After inspecting it, Liu Yunong nodded in satisfaction and added fried sesame into the beaten meat paste.

Then she successively added chopped scallions and crushed peanuts.

The head and tail of the long cowpeas are trimmed, then placed in a pot with added water, a bit of salt, and oil to blanch them; once the water boils for about 2 minutes and the cowpea turns a deeper green, they can be taken out.

After removal, they’re rinsed in cold water to maintain the tender green color of the cowpeas, prevent them from breaking and being hard to weave, while also keeping them crisp.

The cowpeas are coiled into circles, knotted, with excess trimmed, and made into wreaths.

Liu Yunong made one herself and handed a cowpea to Fu Yu, intending for him to practice.

After all, everyone has their own habits for weaving wreaths, and she didn’t expect Fu Yu’s cowpea wreaths to be usable.

But as soon as she finished one, she saw that Fu Yu had already woven two and placed them on the tray casually.

Liu Yunong hurriedly spoke up to stop him: ”No need, what you’ve woven is set aside for later...”

As she spoke, she reached out to take Fu Yu’s woven cowpea wreath, but stopped midway.

The three cowpea wreaths on the tray were exactly identical.

Regardless of the style, size, or even placement angle, there was no deviation, as if they were molded from the same template.

Liu Yunong paused mid-sentence and then said, ”Alright, leave it there.”

Then, unable to hold back, she praised, ”You’re really fast!”

Fu Yu smiled, continuing his work, and by the time Liu Yunong finished the third cowpea wreath, Fu Yu had already woven another and was waiting beside her.

Liu Yunong enjoyed the ease, arranging the cowpea wreaths, and stuffed meat into the cowpea wreaths.

She heated a skillet, brushed a thin layer of oil, and placed the cowpea wreaths inside, frying them over medium-low heat until golden brown.

The other side was done the same way.

Liu Yunong was skilled in controlling the heat, timing the frying perfectly.

Once the cowpea wreaths were done frying, they were set aside for use.

She reheated the oil in the pot and added garlic to release its fragrance.

Putting the cowpea wreaths back in the pot and using oyster sauce, cornstarch, and clear water to create a sauce, she poured it in and covered it, letting it simmer for 5 minutes.

Meanwhile, she completed the final preparation and presentation of the steamed stuffed bitter melon, stuffed peppers, and stuffed eggplants.

When the cowpea wreaths were done simmering, they were transferred to a plate, drizzled with sauce, and sprinkled with scallions.

With the four dishes ready, a food runner quickly took them away to serve to the customers.

With her assisting in cooking, Wang Yulong and Liu Zhangpeng felt noticeably relaxed.

Liu Zhangpeng found time, while busy with his tasks, to glance over at Liu Yunong instructing Fu Yu.

It’s undeniable that the difference in teaching methods between the cultured and the uncultured when mentoring apprentices is striking.

The same cooking guidance, but his own master used to mix scolding with training, leaving him to infer things by himself.

Whereas Liu Yunong explained everything in such detail that it was easy to understand.

Liu Zhangpeng looked at Fu Yu enviously; having a good master really makes a difference!

Standing at his kitchen station, taking orders and flipping woks, Wang Yulong also occasionally glanced over at Liu Yunong.

With each look, he couldn’t help but feel a sense of admiration.

Look at that apprentice, really, grasping everything at once, understanding everything right away.

Unlike his own slow apprentice who just about needs hand-holding.

Moreover, it was evident that Liu Yunong and Fu Yu had an incredibly tacit understanding, Liu Yunong only needed to give a look and Fu Yu could quickly grasp the meaning.

Often, before Liu Yunong even gave instructions, Fu Yu had already prepared everything in advance.

Clearly, he was perceptive and attentive.

Ah! Truly, others have such wonderful apprentices!

And then, there’s his own...

Tut-tut!