NOVPUBChapter 1092: Chapter 1092: Otherwise, What Do You Think It Is?_1 Chapter 1092 -1092: Otherwise, What Do You Think It Is?_1 Peggy Lewis watched from the side.
Her dish was simple and she wasn’t busy, so she took the opportunity to learn from Cindy Clarke.
Seeing this, Cindy chuckled faintly, “What, you want to learn to make this for Fourth Uncle?”
Peggy Lewis: “!”
That was exactly what she was thinking.
But was she really that transparent?
Did Cindy see it?
Peggy Lewis had always been herself in front of Cindy.
...
Peggy Lewis touched her face, asking, “You could tell?
Is it that obvious?”
Cindy laughed, “What, did you think it was written on your face that you wanted to cook for my Uncle?”
Peggy Lewis: “!”
“Isn’t it because you’re living at Fourth Uncle’s house?
Given your character, you wouldn’t just stay there without doing anything, right?
You must have intended to cook for him, to give some thanks.
What else could it be?” Cindy explained, beaming as she moved closer to Peggy Lewis, blinking playfully.
Peggy Lewis felt she hadn’t thought much, so why did Cindy make her feel so guilty?
“Nothing, really.” Peggy Lewis said, “You know me best, that’s exactly what I was thinking.”
Cindy nodded, taking Peggy’s words for truth.
“Is this dish difficult?” Peggy Lewis asked again.
“Not difficult, watch this.” Cindy continued her preparations while talking.
She couldn’t help but marvel, back when she tried to teach Peggy how to make Scallion Oil Noodles, Peggy didn’t bother to learn.
Now, for the sake of Lyke Zhekova, she wanted to learn how to steam fish.
Regardless of how simple steamed fish may be, it’s definitely more complex than mixing noodles with scallion oil.
Cindy washed the fish, used a kitchen towel to absorb the water on the surface of the fish.
Then she cut the fish’s side and thoroughly cleaned inside the belly.
She spread scallions on the bottom of the dish.
The remaining scallions and ginger were stuffed into the fish belly.
She then laid bacon on the fish surface.
“Actually, using Yunnan Ham tastes better, but if there’s no Yunnan Ham at home, substituting with bacon works too.” Cindy explained.
Meanwhile, she covered the bacon with slices of ginger. no𝚟𝚙u𝚋.c𝚘m
“This will work.” Cindy said, “Now, let’s put the fish in the pot to steam it.”
“Depending on the size of the fish, the steaming time varies.
This is based on experience, there’s no definitive measure.” Cindy added, “The scallions and ginger remove the fishiness, and the savory flavor of the bacon enhances the freshness of the fish.”
Peggy Lewis thought to herself, the fish, flavored with the salty taste of bacon, must be mouthwatering.
She quickly swallowed her saliva, “If it were Yunnan Ham, it must taste even better.”
Cindy nodded, “Why don’t you and Fourth Uncle come over to our house one day?
I’ll make the complete version for you to try.”
“Great, great.” Peggy Lewis rapidly nodded her agreement.
She hugged Cindy’s waist and buried her head on Cindy’s shoulder, “It’s been a long time since I last ate your cooking.”
Eating Cindy’s cuisine could be addictive.
If you haven’t had it for a while, you’d crave it.
Unfortunately, now Cindy was monopolized by Adrian Zhekova, if she wanted to eat her food, it wasn’t as easy as before.
“When are you going to open a restaurant?
You don’t have to cook everything yourself, just leave it to the chefs.
Even if it’s not as delicious as you cook yourself, if it’s 80% similar, that’s still acceptable,” Peggy Lewis asked.
“I am thinking about it too, and planning it recently,” Cindy Clarke said, “You know, my goal has always been to open my own restaurant.
Design my own menu, use cuisine to express my ideas.
In the future, I want to expand my restaurant overseas.
So that Chinese people abroad, and foreigners who are used to General Tso’s Chicken, a dish we don’t even have, can taste and embrace the real Chinese cuisine.”
“You can do it!” Peggy Lewis had absolute confidence in Cindy Clarke.
Even Charles Dean became a fanatical supporter of Cindy Clarke.
“Well, pay attention to the seasonings now,” said Cindy Clarke.
“Wait a bit, let me record this so I don’t forget it later,” Peggy Lewis said.
Cindy Clarke waited for Peggy Lewis to open the camera app, switch to video mode, and then she started.
“The seasoning is actually very simple, all very common,” said Cindy Clarke, “Soy sauce, soy sauce, cooking wine, sugar.
Then boil the cilantro in this sauce, so the sauce has a faint cilantro flavor.”
“However, the taste of the sauce itself is strong, so even if you have the flavor of cilantro, it’s not very obvious.
It’s like extracting the essence of cilantro and mixing it with the sauce.
I’ve tested it.
Even people who don’t eat cilantro can accept it.”
“Then just remove the coriander.
These boiled, softened coriander that has changed color does not look good on fish,” Cindy Clarke explained.
“That’s it?” Peggy Lewis asked in surprise.
“Yeah,” Cindy Clarke nodded, “When the fish is steamed, pour this sauce over it, then pour hot oil on it.”
“We’re in no rush now,” said Cindy Clarke, “let’s prepare the rest of the seasonings first.”
Originally, Cindy Clarke’s dishes come out fast.
With Peggy Lewis taking charge of four dishes, learning and helping on the side, the dishes came out even faster.
Cindy Clarke added Sichuan peppercorns to the hot oil, then poured the spicy and numbing hot oil over the fish.
The moment the hot oil was poured onto the fish, it made a sizzling sound, accompanied by the aroma of oil and peppercorns.
“It smells so good,” Peggy Lewis almost went over to smell it.
Cindy Clarke also made salted egg yolk volcano ribs and crispy chicken with apple sauce.
Crispy chicken with apple sauce is a revised version of the apple roast chicken she made when she participated in the Cooking Competition.
First, fried the chicken in oil to make the skin crispy, then stuffed apples and potatoes, as well as various seasoning spices, into the chicken belly, and then baked it in the oven.
This way, the chicken skin can be made as thin as cicada wings and exceptionally crispy.
This is a revised version of the apple roast chicken she made when she participated in the Cooking Competition.
Since Mr.
and Mrs.
Lewis had never eaten it before, she combined the two and made it for them.
She also made golden BBQ pork.
The soup was shrimp and tofu soup.
She made another three cold dishes, mixing cold and hot as well as vegetable and meat dishes.
The tofu-produced soup was milky white, and the shrimp heads were fried into a bright red shrimp oil, which was added to the milky white tofu soup, making the milky white soup color more appealing with the sesame oil.
The tofu absorbed the fishy taste of the shrimp, highlighting the sweetness of the shrimp.
In addition to the clam and vermicelli pot, Peggy Lewis also made Mapo Tofu, broccoli shrimp tofu steamed egg, and tinfoil beef.
The two of them served their own dishes separately.
But even if they didn’t do it this way, Cindy Clarke and Peggy Lewis’ dishes can be distinguished at a glance.
After all, Cindy Clarke is a professional, so her dishes are more refined and neat.
It’s like bringing the restaurant’s food home.
Peggy Lewis’ dishes look like homemade, but because she doesn’t cook much usually, doing so much this time is already very good.
