The cooking class was proceeding smoothly.
Although Liu Yunong was just in her early thirties, her techniques were already very refined.
She picked up a plump orange and, while scooping out the flesh, said, "There are many types of stuffed dishes. Vegetables with cavities like bell peppers and bitter melons are naturally perfect containers. Just slice, hollow out, fill with minced meat, and either fry, steam, or braise, and you can effortlessly 'stuff' a good dish."
"And the 'stuffed skin' soaks up the meat juices and fats, has a supple texture, and retains the fresh aroma of the vegetables, making it delicious and rice-friendly."
"But the ingredients for stuffed dishes aren't limited to this; things like bamboo shoots, fish heads, and shiitake mushrooms can also be used."
When scooping out the orange flesh, be careful not to damage the outer peel and leave a bit at the bottom, do not scoop it flat.
