Relying on the system of criticizing people to become a god in farming literature

Lu Ming knew that the opportunity was rare, not to mention that he only liked cooking vegetarian dishes and was not completely against the inclusion of meat and vegetables, so naturally he had no objection.

"No problem, no problem! Miss Ayao, please come forward and demonstrate."

After receiving a positive reply from the other party, Cheng Yao no longer had any unnecessary worries and stepped forward to demonstrate openly.

I fished out a lively fresh fish from the water tank. I first hit the fish on the head with the handle of the knife to make the fish faint, so that it can walk without so much pain.

Then quickly insert the blade into the fish's body, making sure your movements are fast and steady.

The blade of the knife broke through the fish skin like cutting through a layer of gauze, encountering almost no resistance.

Blood suddenly gushes out, staining the surrounding water stains and Cheng Yao's hands red.

Her fingers were as slender as onions and white and translucent, forming a strong contrast with the bright red.

Jumping like a flame, and like a blooming rose.

But her movements did not stop, but became faster and more powerful.

Every movement was crisp and neat, without any sloppiness.

After the fish is slaughtered, press the body part of the fish with the palm of your hand, cut it horizontally, and remove the largest fish bones from the fish.

After the fish bones are removed, use a smaller and sharper knife to remove the tiny fish bones and edges attached to the fish meat.

Be extremely careful in this step. If the guests eat fish bones at the end, it will be declared a failure of the dish.

After cleaning all the blemishes on the fish, slice and mince it until it becomes minced meat.

Place the surimi in a bowl, add seasonings and egg white, mix well, and squeeze into fish balls.

Then take fresh seasonal vegetables, chop them into pieces and scald them until cooked. Pay attention to the scalding time to prevent the leaves from becoming soft and yellow, which will affect the appearance of the dishes.

Finally, just a little salt for seasoning is enough.

The crispness of the seasonal vegetables and the sweetness of the fish interact to form this bowl of emerald soup.

Lu Ming was fascinated when Cheng Yao was handling the fish.

In his eyes, fish is the best meat after beef.

To be able to handle fish to this level requires a lot of hard work.

Lu Ming looked down at his hand and shook it silently. In the future, he will also master all these skills!

……

Looking at Ruan Qiaoyun who had been looking forward to it, Cheng Yao thought for a moment and then said slowly.

"Qiaoyun, I will teach you how to make jade cake today."

"There are two versions of this jade cake, but you already have the basics before this, so I will teach you the more complicated method directly."

The name of this Yufu Cake sounds nice, and the method of making it is also complicated to match.

According to legend, this is a snack exclusive to the palace, and not many people know how to make it.

Ruan Qiaoyun had never heard of it before, but now he is even more serious about learning it.

The glutinous rice flour must be sieved several times with a fine sieving instrument to ensure the most delicate texture.

Then there are the other ingredients needed to process the filling, which are walnut kernels, prunes, and persimmons.

The best walnut kernels will have a natural golden color, a smooth appearance, and no signs of dark spots or mold.

It should have some elasticity when squeezed gently, but not too soft or brittle.

High-quality plums are usually made from fresh, ripe plums, which have plump flesh and a moderately sweet and sour taste.

After careful pickling and drying processes, umeboshi can maintain the original flavor of plums, with dark red color and dry surface without excessive salt crystallization.

It tastes sweet and sour, with plump meat and rich aroma. You can feel the sweet and sour plum and rich fruity aroma when you bite it. The color of good persimmons should be orange-red to brown-red, and will become more rosy and translucent as it ages.

It has a certain elasticity that can be stretched but will not break, and the texture is fine and soft.

There is usually a thin layer of white frosting on the surface, which is formed by the evaporation of water inside the fruit and can increase the taste and sweetness of the persimmon.

Crush the dried walnuts, and cut the pickled prunes and dried persimmons into thin strips.

After sprinkling a layer of fine glutinous rice flour into the final pressing film, wrap these materials and press them in.

There are several steps here, step by step.

After pressing the first layer, add dried osmanthus soaked in nectar and press it a second time.

Finally, a piece of Yufu Cake with a soft texture, sweet and sour taste is completed.

……

When she arrived in front of Zhou Amai, Cheng Yao felt a little confused for a moment.

Zhou Amai is well-informed. When it comes to street food, Cheng Yao may not know more than him.

Although Cheng Yao now has cooking skills, she is somewhat limited to orthodox cuisine.

She still needs to experience these snacks in person before she can understand the tricks.

But Cheng Yao soon had an idea and thought of a good idea.

"Today, the dish I want to teach you is papaya and chicken feet."

Sure enough, after Cheng Yao finished speaking, Zhou Amai had a hint of confusion on his face.

He knows a lot of ways to make chicken feet, but he has never heard of one that combines them with papaya.

Cheng Yao didn't show off too much and signaled him to watch carefully.

The papaya on the cutting board is golden in color and exudes a light fruity aroma.

Cheng Yao skillfully cut it into fine strands and then gently put it into the wooden beating bowl prepared next to it.

Then, she picked up a basket of fresh chicken feet, washed each one carefully, and then blanched it in boiling water to remove impurities and fishy smell.

When the chicken feet turn slightly yellow and slightly tough, remove them, rinse them quickly with cold water, and drain them.

Next, put the cut papaya pieces and chicken feet into the bowl, add various seasonings, and start pounding.

The sound of the hammer and pestle echoing in the air, accompanied by the gradually merging aroma of papaya and chicken feet, is mouth-watering.

Cheng Yao's movements are full of rhythm. She sometimes pounds hard and sometimes stirs gently to fully integrate the papaya and chicken feet.

The ingredients gradually become delicate and smooth through repeated pounding, exuding an alluring aroma.

As time went by, a delicious papaya and chicken feet gradually took shape.

This dish is golden in color and delicious in taste, with the fresh fruity aroma of papaya and the delicious taste of chicken.

Zhou Amai was very interested in this and immediately took over and started practicing.

After arranging the above people, Cheng Yao had some free time and came to Yang Qiuming and He Lao.

They didn't speak a word just now, they just watched quietly and tried to figure out the techniques.

"Next, I will reveal to you the secret behind the dishes I demonstrated a few days ago."

"I thought you might be more interested in this than the new dishes."

"And, with your profound skills, understanding it will only get twice the result with half the effort."