Chapter 1092: Otherwise, What Did You Think It Was?

Chapter 1092: Chapter 1092: Otherwise, What Did You Think It Was?

Li Xiaoyun watched from the side. Since her dish was simple, she wasn’t busy and took the opportunity to learn a few tricks from Ye Fei.

Ye Fei noticed and asked quietly, "What? Are you trying to learn so you can cook for Uncle Four?"

Li Xiaoyun: "..."

That was exactly what she was thinking.

Was she really that obvious?

Did Ye Fei see right through her?

Li Xiaoyun never hid anything from Ye Fei.

Li Xiaoyun touched her face and asked, "Did you figure it out? Was it that obvious?"

Ye Fei laughed and said, "What? You don’t have ’I’m cooking for my Uncle Four’ written on your face."

Li Xiaoyun: "..."

"Isn’t it because you’re staying at Uncle Four’s house? With your personality, can you stay there without showing any gesture? Of course, you’d want to cook for Uncle Four a bit, just as a gesture." Ye Fei smiled mischievously nudging Li Xiaoyun, winking, "Otherwise, what did you think it was?"

Li Xiaoyun felt she wasn’t really thinking much, yet Ye Fei made her feel guilty.

"It’s nothing." Li Xiaoyun said, "You know me well; that’s exactly what I was thinking."

Ye Fei nodded, pretending to believe her.

"Is this dish hard to make?" Li Xiaoyun asked again.

"Not hard at all, just watch." Ye Fei said, continuing with her movements.

She couldn’t help but sigh, thinking back to the time she tried to teach Li Xiaoyun to make scallion oil noodles, but Li Xiaoyun was too lazy to learn.

Now, she’s learning to steam fish for Zhao Dingli.

Though steaming fish is simple, it’s still more complex than scallion oil noodles.

Ye Fei washed the fish and used kitchen paper to absorb the surface moisture.

Then she cut open the fish from the side and cleaned out the belly.

She placed scallion sections on the bottom of the plate and stuffed the rest of the scallion and ginger into the fish belly.

She laid bacon across the surface of the fish.

"Actually, using Yunnan ham would be better, it’s more fragrant, but if there’s no Yunnan ham at home, bacon can be used as a substitute." Ye Fei explained.

At the same time, she covered the bacon with ginger strips.

"That’s it," Ye Fei said, "Now put the fish in the pot to steam."

"The steaming time depends on the size of the fish, this requires some experience to figure out, there’s no fixed time." Ye Fei said, "The scallion and ginger remove the fishy smell, and the bacon enhances the fish’s flavor."

Li Xiaoyun imagined the fish with the salty aroma of bacon and started salivating.

She quickly swallowed, "If it was Yunnan ham, it would definitely taste better."

Ye Fei nodded, "Why don’t you and Uncle Four come to our house someday, I’ll make the full version for you to try."

"Yes, yes." Li Xiaoyun nodded eagerly.

She hugged Ye Fei around the waist and rested her head on Ye Fei’s shoulder, "I haven’t had your cooking in a long time."

Eating Ye Fei’s food is addictive.

If you don’t have it for a while, you start craving it.

But now Zhao Gushen monopolizes Ye Fei, it’s not as easy as before to eat her food.

"When are you opening a restaurant? You don’t even have to cook yourself, just leave it to the chefs. Even if it’s not as good as what you make, if it’s 80% similar, that’s fine." Li Xiaoyun asked.

"I’ve been thinking about that, I’m planning it recently." Ye Fei said, "You know, my goal has always been to open my own restaurant. Design my own menu, express my thoughts through my cooking. Eventually, open overseas, so Chinese abroad and foreigners eating dishes we don’t even have like General Tso’s chicken can also taste and accept real Chinese cuisine."

"You can do it!" Li Xiaoyun was very confident in Ye Fei.

Even Lowell is becoming a fervent fan without a doubt.

"Now, pay attention to the seasoning." Ye Fei said.

"Wait, let me record this, so I don’t forget later." Li Xiaoyun said.

Ye Fei waited until Li Xiaoyun opened her phone’s camera and switched to video mode before she started.

"The seasoning is actually simple and common." Ye Fei said, "It’s soy sauce, light soy sauce, cooking wine, and sugar. Then boil some cilantro in this sauce to give it a faint cilantro flavor."

"But the sauce itself is flavorful, so even with a cilantro taste, it’s not obvious, it just extracts the essence of cilantro and blends it into the sauce. I’ve tested it, even people who don’t eat cilantro can accept it."

"Then take out the cilantro. Cooked, wilted cilantro isn’t pretty on the fish." Ye Fei explained.

"Is that all?" Li Xiaoyun asked in surprise.

"Yeah." Ye Fei nodded, "Later, after the fish is steamed, pour this sauce over it, then pour hot oil over it."

"There’s no rush now." Ye Fei said, "Let’s prepare the remaining ingredients first."

Ye Fei usually serves dishes quickly.

With Li Xiaoyun handling four dishes and helping out, the cooking speed was even faster.

Ye Fei added Sichuan pepper to the hot oil, then poured the spicy and aromatic oil over the fish.

When the hot oil hit the fish, it made a sizzling sound, bringing out the fragrance of the oil and pepper.

"Smells so good," Li Xiaoyun couldn’t help but lean closer to sniff.

Ye Fei also made salted egg yolk volcano ribs and crispy apple chicken.

The crispy apple chicken is a modified version of the apple roasted chicken she made during a cooking competition.

First, the chicken is fried a bit in oil to crisp the skin, then stuffed with apples, potatoes, and various seasonings, then roasted in the oven.

This way, the chicken skin is as thin as a cicada’s wing and extremely crispy.

It’s a modified version of the apple roast chicken that Ye Fei made during a cooking competition.

Mr. Li and Mrs. Li hadn’t tried it, so she combined the two for them to taste.

She also made golden roast pork.

The soup was shrimp and tofu soup.

She also made three cold dishes to balance the hot and cold, meat and vegetable combination.

The tofu cooked in the soup turned milky white, while the shrimp heads released red shrimp oil, which added a beautiful color to the milky tofu soup.

The tofu absorbed the shrimpiness while bringing out its sweet freshness.

Besides the clam vermicelli casserole, Li Xiaoyun also made mapo tofu, broccoli shrimp tofu steamed egg, and foil-wrapped beef.

Both of them served their dishes respectively.

But even if they didn’t, you could easily distinguish the dishes made by Ye Fei and Li Xiaoyun.

Ye Fei, being a professional, made dishes that were more polished and elegant.

It was like bringing restaurant food into the home.

Li Xiaoyun’s dishes were more homestyle, but given she rarely cooked, it was impressive for a rare occasion.