The Cheat Emperor of the Culinary World

What caught Liu Yunong’s attention was that when the quail was placed in the boiling water, it remained motionless, indicating that it had already been successfully drowned beforehand.

This timing, if not by sheer luck, could only mean that Fu Yu is very experienced in this aspect and can precisely determine the drowning time of the quail.

It seems like a simple operation, but it’s actually quite difficult.

For the average person, the exact timing of drowning might not need to be so precise.

However, in kitchen work, saving time is extremely critical.

The shorter the preparation time, the longer the cooking time left for the chef.

The chef can cook steadily, and the dishes made are surely more perfect in detail than those rushed out in haste.

After handling the quail, Fu Yu placed the cleaned pork tenderloin, in a whole piece without cutting, into the clay pot along with ginger and added clear water.

When adding water, Fu Yu was meticulous, unlike ordinary chefs who would roughly estimate the water volume and pour the water directly into the clay pot.

Instead, it was as if he was measuring against a scale, with a meticulousness that appeared somewhat unconventional.

Liu Yunong and Yao Shi were already used to this.

But after noticing this, Liu Shaoxian had a significantly improved impression of Fu Yu.

He is inherently a careful and meticulous person, with high demands on the recipes and cooking methods for medicinal cuisine.

Generally, people are often strict with themselves and lenient with others.

However, with Liu Shaoxian, he is strict with himself and applies the same standards to others.

After all, medicinal cuisine, unlike other culinary dishes, does not tolerate variations in water volume or heat intensity.

Medicinal cuisine is made strictly under the guidance of traditional Chinese medicine, cooking science, and nutritional science theories, strictly following medicinal cuisine recipes, combining traditional Chinese medicine with certain foods of medicinal value using China’s unique cooking techniques and modern scientific methods.

The amount of water, the ratio of ingredients, and the composition and dosage of traditional Chinese medicine all have strict standards and requirements.

Fu Yu’s meticulousness and seriousness during cooking won Liu Shaoxian’s recognition and approval.

Fu Yu placed the quail and Codonopsis in the clay pot.

After the water boiled on high heat, he switched to low heat for simmering.

Regarding the control of heat, Fu Yu handled it decisively, without intentionally watching the time or turning over the ingredients, but simply adjusting based on his intuition.

Watching Fu Yu operate, Liu Shaoxian’s expression became increasingly solemn.

He, too, can cook and is especially good at preparing medicinal cuisine, so he understands very well how important it is to control the heat in cooking.

How many dishes must Fu Yu have cooked to achieve such proficiency?

If Fu Yu could hear Liu Shaoxian’s thoughts at this moment, he would surely be in agreement with much appreciation.

Heaven knows how many dishes he has cooked in actual life and in his mind?

In the practical teaching classroom, the timeless moments of back-kitchen cooking practice have allowed him to become intimately familiar with every dish he’s cooked, in terms of both ingredient understanding and seasoning ratio.

He could readily take any ingredient and create a comprehensive essay detailing everything from the freshness of the ingredient to cooking operations.

With Codonopsis and quail soup simmering in the pot, Fu Yu began preparing the Codonopsis and lily pork lung stew.

This dish uses Codonopsis, lily, and others as the main ingredients, with a very distinctive taste.

Lily boosts lung qi and nourishes lung yin.

Codonopsis is sweet and neutral; its primary effect is to replenish qi.

Pork lung, when made into soup, can heal lung deficiency cough and treat lung deficiency hemoptysis.

Codonopsis, lily, and pork lung together can replenish lung qi and nourish lung yin.

The high school teacher, due to the nature of her work, speaks a lot and often gets angry, hence her lung and spleen qi is deficient.

The reason Fu Yu thought of making this medicinal dish is that, through communication, he learned that the high school teacher often stays up late, and her sleep quality is very poor, often waking up coughing in the middle of the night.

With an already weak spleen and stomach, poor complexion, and further inability to sleep well, how could her skin be good?

Poor skin naturally affects appearance, and to enhance beauty and complexion, improving sleep quality must first be addressed.

Fu Yu planned to help her replenish lung qi and nourish lung yin first, curing the chronic cough.

Then he would complement it with qi and blood-nourishing medicinal cuisine for further consolidation and regulation.

Since he was in a rush to make the medicinal cuisine, the medicines delivered from the pharmacy were already soaked.

Collaborating with the pharmacy had this advantage; the pharmacy itself also needed to prepare traditional Chinese medicine, and the materials were already processed and ready to use and take whenever needed.

When Fu Yu first began cooking medicinal cuisine, Zhang Zhen would specially send a helper to assist.

However, it was later found that when making medicinal dishes, there was actually no need for an outsider’s help in the kitchen.

As long as all the ingredients are prepared, Fu Yu could handle everything by himself efficiently.

It’s not that Fu Yu took on more work to keep others from helping.

But when cooking medicinal cuisine, there’s a specific requirement for handling the ingredients.

For instance, the pork lung required for cooking now.

The pulmonary capillaries are very rich, so during initial processing, it must be thoroughly rinsed.

Fu Yu used the traditional method, repeatedly rinsing the pork lung with running water.

He placed the trachea of the pork lung over the faucet, opened the faucet to fill it with water, then squeezed the water out, repeating the process several times until the blood stains in the lung were cleansed, ensuring the taste and quality of the soup.

After carefully cleaning the pork lung, Fu Yu cut it into pieces, blanched it briefly in boiling water, and drained it.

Fresh lily root was removed, and the lily petals were separated and rinsed clean with water.

Codonopsis and goji berries were washed and drained accordingly.

Pork lung pieces, lily, Codonopsis, and goji berries were placed into the sand pot, water was added, and the heat was adjusted to low for simmering.

Although there was some hesitation about Fu Yu’s custom medicinal cuisine recipes, Liu Shaoxian was very satisfied with the ingredient selection and cooking of the Codonopsis and lily pork lung stew that Fu Yu made.

Through this medicinal dish alone, it was evident that Fu Yu had indeed studied traditional Chinese medicine quite a bit.

Like lily, whose main effect is to replenish lung qi and nourish lung yin.

However, as a single ingredient, lily’s effectiveness in treating coughs is relatively weak.

General chronic coughs often manifest as yin and qi deficiency, and the treatment must supplement both qi and yin to achieve satisfactory results.

Codonopsis is sweet, neutral, with mild effects, suitable for a wide range of conditions, with few side effects, and pairs perfectly with lily.

Traditional Chinese medicine always advocates the idea of supplementing an organ with a similar organ, ”eating where it hurts.”

Pork lung soup can replenish the lungs, heal lung deficiency cough, and treat lung deficiency hemoptysis.

Codonopsis, lily, and pork lung together can replenish lung qi and nourish lung yin, offering a good dietary remedy for those with persistent coughs due to lung deficiency and those that are hard to treat.

If one aims to help customers regulate such chronic coughs, choosing this medicinal dish is extremely appropriate, and its effects are also commendable.

Liu Shaoxian turned his head to softly discuss the effects of the two medicinal dishes with Xiao Jiping.

Xiao Jiping also agreed with Liu Shaoxian’s views and clearly had a good impression of Fu Yu, speaking with noticeable affection.

Using a voice only the two could hear, Xiao Jiping laughed and said, ”In terms of cooking medicinal cuisine, I am an outsider, but regarding the dosage of medicine, I do understand a bit. These two dishes he made were well done, and the amount of traditional Chinese medicine used is just right.”

Hearing this, Liu Shaoxian concurred, saying, ”Indeed, his cooking skills are quite impressive, not something you would expect from someone his age!”

This statement truly surprised Xiao Jiping.

After all, Liu Shaoxian is an expert specializing in medicinal cuisine.

Receiving a compliment from him is not an easy feat.

Curiously, Xiao Jiping asked, ”Is he really that remarkable?”

Liu Shaoxian nodded, ”Yes, indeed very good.”

As he spoke, Liu Shaoxian’s attitude became noticeably more attentive while observing Fu Yu cook medicinal cuisine.

This young man indeed has some talent!