The Cheat Emperor of the Culinary World Chapter 489 - 482: Seventy Percent Fate, Thirty Percent Effo

In addition to the rich aroma of Shaoxing wine, there’s also a very faint but distinct herbal scent.

Fu Yu carefully sniffed it. With the aid of a sensitive nose mask, he quickly identified all the herbal ingredients within.

First was the Rhododendron molle, which contains toxic elents like grayanotoxin and androdotoxin. Therefore, when simred with other herbs, one must be cautious about the temperature.

Repeated steaming can affect the taste and efficacy of the herbs.

Secondly, there was Datura.

The main toxic components of Datura are scopolamine, atropine, and hyoscyamine (alkaloids extracted from Datura). They are antagonists of muscarinic receptors, interrupting the control of the parasympathetic nervous system.

Extra care must be taken with the timing during steaming.

Lastly, there’s honey.

Natural honey, which contains active enzys, must not be heated above 60 degrees Celsius; otherwise, the enzys will denature and deactivate, destroying the nutritional components. Honey mixed in warm or cold water tastes sweet, while in hot water, it becos sour.

Fu Yu carefully analyzed all the herbal components and suddenly his face changed!

Based on this herbal formula, the heating and ti settings he originally planned were a bit too high and obviously too long.

Fu Yu originally thought that Liu Yunong was assessing his control over the heat and timing during the steaming process. However, it seed now she intended to test his mastery of marination skills.

With this in mind, Fu Yu directly said, "Teacher Liu, for the Drunken Fish, the best heat control is to start with a low fla, then dium, and back to low. The ti should be precisely eleven minutes, just enough for the fish to steam perfectly!"

Fu Yu spoke with absolute confidence, not a trace of doubt in his voice, because it was the right mont to showcase his culinary skill to Liu Yunong, as well as to chefs Wang Yulong and Liu Zhangpeng.

According to Liu Yunong’s arrangent, whenever Fu Yu had ti after work, he was to co here to learn cooking.

Making a good impression on Wang Yulong and Liu Zhangpeng in advance was necessary.

Moreover, letting Liu Yunong see his competence was crucial for his future study journey.

After all, teachers always favor students who are exceptional and talented.

Sure enough, upon hearing Fu Yu’s words, the three people present showed expressions of approval!

Liu Zhangpeng looked at Fu Yu, thinking to himself: What a remarkable young man!

This young man is indeed impressive!

Even when he learned to steam Drunken Fish at the beginning, it was his master, Wang Yulong, who guided him step by step.

Without dozens or even hundreds of operations, mastering the heat and timing with such precision is impossible.

No wonder the boss accepted him as an apprentice; this kid is really incredible!

Upon hearing Fu Yu’s words, Wang Yulong also paused a little, looking at Fu Yu with a hint of admiration.

After all, Drunken Fish is essentially a deep-processed freshwater fish, crafted using carefully selected fresh fish with Shaoxing wine.

The Liu Family Cuisine’s traditional recipe for Drunken Fish includes an added layer of fragrance extracted from a pure herbal formula.

The specifics of the herbs used are unknown to outsiders except for the Liu Sisters.

As for mastering the heat and timing during steaming, these instructions were handed down personally when learning from Elder Liu.

This type of culinary technique is often passed down through generations; outsiders wanting to learn do not even stand a chance.

Even after nearly thirty years of studying Liu Family Cuisine, Wang Yulong could only identify two or three types of herbs, yet had no clue about the proportions.

What Fu Yu ntioned matched exactly the Liu Family Cuisine’s steaming requirents.

Wang Yulong watched Fu Yu, feeling extrely complex emotions at the mont.

The control over the heat was entirely accurate!

The timing was incredibly precise!

He had mastered the Drunken Fish recipe so perfectly.

The more Wang Yulong thought about it, the more astonished he beca, the more he watched, the more impressed he was.

Turning to Liu Yunong, he noticed she was giving Fu Yu a look full of praise, saying: "Yes, you’re absolutely right in your judgnt. The Drunken Fish we make uses grass carp of equal weight, with all the fish pieces weighed, evenly thick and the sa size."

Having confird his judgnt, the next step was to proceed with the steaming step by step.

Before being placed on the stear, the Drunken Fish was already arranged in shape, and after steaming, garnishing was directly added before serving.

Fu Yu had tasted Drunken Fish before.

The stead Drunken Fish had a firm yet smooth texture, with a unique flavor that easily captivated people.

The Drunken Fish made by Shangshi Private Kitchen was obviously better than the marination recipe of Qianlima.

Presenting the stead Drunken Fish, Fu Yu could only feel that its rich aroma was truly distinctive, making one’s mouth water just by slling it.

After a close inspection, Liu Yunong was clearly very satisfied with the Drunken Fish that Fu Yu made.

The final plating was done by Liu Zhangpeng.

Freshly washed celery leaves were spread out, adorned with a rosebud carved from carrot, and three onion rings of increasing size were stacked and placed in one corner.

A plate of six pieces of Drunken Fish glistening with an amber hue looked both exquisite and incredibly appetizing.

At the sa ti, the kitchen intercom buzzed: "Table 7’s order is here, you can serve it in three minutes."

Liu Yunong leaned in to reply, "Alright."

Then she straightened up, preparing to cook the stir-fried celery with cured at.

This ti, Liu Yunong took the lead herself.

Both the celery and cured at were prepped by the assistants.

The round sections of celery looked tender, and the cured at was uniformly marinated at the main restaurant before being transported over.

The special cured at of Liu Family Cuisine follows a traditional secret marination recipe.

The smoked cured at, consistent both inside and out, is sliced after cooking, appearing transparent and glossy, with a vibrant, red-tinted hue, tasting rich and aromatic.

Liu Yunong cooked while casually instructing Fu Yu, "The cured at from Liu Family Cuisine is all marinated in-house, keeping the characteristics of color, aroma, flavor, and shape excellent, and is known for ’one family cooks, a hundred houses follow the fragrance.’

"Moreover, it doesn’t taste greasy and the lean parts aren’t chewy; it’s not only uniquely flavorful but also has appetite-enhancing, cold-dispelling, and digestive properties."

Fu Yu understood.

This ans that this cured at was also uniquely seasoned with dicinal herbs during its marination.

It turns out Lady Liu is not only a chef but also a physician, knowledgeable in dical principles.

Liu Yunong guided Fu Yu in specific operations as she cooked.

Besides, Liu Zhangpeng multitasked, working with his hands while quietly gossiping with the master under his breath.

"Wow, impressive," exclaid Liu Zhangpeng excitedly, "No wonder the boss picked him as an apprentice; he really is strong!"

"Now you see that there’s always soone better than you out there?" Wang Yulong lanted with a face of frustration: "Instead of gossiping about others, why not focus on your work and aim to get your certification earlier!"

Liu Zhangpeng: "..."

Effort, effort is useless.

I’ve realized that thirty percent depends on effort, seventy percent is destined by fate.