The Poisonous Concubine is alive

Liu Yunrou has always wanted to study hard and learn various medical skills.

Liu Yunrou, despite her noble status as the Crown Princess, never gave up her thirst for knowledge. She always harbored a desire to delve into various medical techniques, hoping to use what she learned to help those in need. In her view, medicine is not only a skill to heal the body, but also a form of spiritual salvation.

Despite the hectic pace and numerous rules of imperial life, Liu Yunrou always found time within her packed schedule to immerse herself in medical texts. Her fingers gently traced the yellowed pages, her eyes filled with awe and thirst for knowledge. Not content with theoretical study, she also put her skills into practice in the palace pharmacy. Her dexterity and unwavering will impressed many court physicians.

Besides her medical skills, she also harbored a deep love for cooking. She knew Ye Chenxuan had a particular fondness for delicious food, particularly charcoal-cooked fish, sweet and sour pork ribs, and sweet and sour carp. Therefore, despite her status as Crown Princess, she personally went into the kitchen, meticulously preparing each delicious dish. Whenever she saw Ye Chenxuan's satisfied smile as he savored her hand-cooked dishes, Liu Yunrou's heart was filled with warmth and happiness.

In Liu Yunrou's world, medicine and cooking are her ways of expressing love. With her own hands, she not only heals the illnesses of others but also nourishes the souls of her loved ones. Although her life is confined within the high walls of the palace, her soul soars freely in the ocean of knowledge and the sky of love.

Liu Yunrou's medical skills were renowned both within and beyond the palace. Her proficiency lay not only in her mastery of traditional medicine but also in her constant pursuit of innovation. Not content with simply inheriting the wisdom of her predecessors, she elevated her medical skills to new heights through extensive practice and in-depth research.

Her mastery of pulse readings reached a state of utter perfection, allowing her to accurately determine a patient's underlying condition with a simple touch. Her acupuncture skills were truly astonishing, the silver needles seemingly coming to life in her hands. Each precise insertion perfectly harmonized the body's yin and yang, resulting in remarkable therapeutic effects.

Liu Yunrou is also well-versed in pharmacology. Not only is she adept at using various herbs, she can also prepare personalized prescriptions based on the patient's specific condition. Her pharmacy is stocked with a wide variety of rare and precious herbs, but she never abuses them, always using the minimum amount of herbs to achieve the best therapeutic effect.

She also pioneered the integration of diet therapy and medication, using dietary adjustments to complement drug treatments, resulting in many chronically ill patients experiencing unexpected improvements and restoration of health. Her signature dishes, such as carbonized fish, sweet and sour spareribs, and sweet and sour carp, were not only delicious but also embodied a wealth of health-promoting principles, earning them widespread acclaim both within and beyond the imperial court.

Liu Yunrou's medical prowess stems not only from her exceptional talent and diligent learning, but also from her unwavering compassion. She selflessly uses her skills to help those in need, earning her the nickname "Benevolent Heart." Liu Yunrou is not only a skilled doctor, but also a skilled cook. One day, she enthusiastically entered the kitchen, ready to personally prepare a sumptuous meal for her family and friends.

First, she prepared the crispy mandarin fish. Liu Yunrou cleaned the fish and lightly scored a few slits on both sides with a knife to allow the flavor to soak in. Next, she poured a suitable amount of oil into a wok, waited for the oil to heat up, added the mandarin fish, and deep-fried it until both sides were golden brown. She then removed the fish and set aside. Then, she left some oil in the wok and sautéed scallions, ginger, and garlic until fragrant. She then added appropriate amounts of soy sauce, sugar, cooking wine, and water. She added the fried mandarin fish to the wok and simmered it over low heat, allowing the fish to fully absorb the broth and become tender and delicious.

Meanwhile, she prepared a braised herring dish. Liu Yunrou cut the herring into chunks and marinated them in cooking wine and salt. She added a suitable amount of oil to a pan and pan-fried the herring until both sides were lightly golden brown. She then added scallions, ginger, garlic, star anise, cinnamon, and other spices, stir-frying until fragrant. She then added soy sauce, sugar, cooking wine, and water. She added the pan-fried herring to the pan, brought it to a boil over high heat, then reduced the heat to simmer until the broth thickened and the fish was tender.

Braised pork is Liu Yunrou's specialty. She cuts the pork belly into chunks, cooks until it's 70% done, and drains. She adds a suitable amount of oil and sugar to a pan, sautéing until the sugar turns brown. Then, she adds the pork belly and stir-fries until it's browned. Next, she adds spices like scallions, ginger, garlic, star anise, and cinnamon, along with appropriate amounts of soy sauce, cooking wine, and water. Bring to a boil over high heat, then reduce to a simmer and simmer until the meat is tender and the broth is rich and rich.

Stir-fried carrots and pork is a dish Liu Yunrou prepares to add color and nutrition. She shreds the carrots and slices the pork, then marinates them with cooking wine and salt. She adds a suitable amount of oil to a pan and stir-frys the pork until it changes color. Then, she adds the shredded carrots and stir-frys them, adding salt and soy sauce. Stir-fry until the carrots are tender, then remove from the pan.

Finally, scrambled fish with eggs is a home-cooked dish Liu Yunrou prepares to satisfy her family's taste buds. She slices the fish, marinates it with cooking wine and salt, and then whisks the eggs. She adds a suitable amount of oil to a pan and pan-frys the fish until lightly golden on both sides, removing it from the pan and setting aside. Next, she pours the egg mixture into the pan and stir-fries until it solidifies. She then adds the fried fish and stir-fries it evenly. She seasons the dish with salt and pepper, and sprinkles it with chopped green onions before serving, creating a fragrant aroma.

The sumptuous meal, with its vibrant color, aroma, and flavor, whetted everyone's appetite. Liu Yunrou's family and friends savored her cooking, praising it with delight, their laughter filling the room.

At the end of a busy day, Liu Yunrou decided to prepare a sumptuous dinner to express her love for her family and friends. In the kitchen, she bustled between the stoves, preparing each delicious dish under her skillful hands.

First, she meticulously prepared crispy mandarin fish. Liu Yunrou scaled and cleaned the fish, scored it with a diamond pattern, sprinkled it with a thin layer of flour, and deep-fried it in hot oil until golden and crispy. Then, she drizzled it with her special sweet and sour sauce, creating a perfect blend of the fish's tenderness and the sauce's sweet and sour flavor.

Next, she cooked a braised herring. She cut the herring into chunks and marinated it with cooking wine and salt. Then, she sautéed scallions, ginger, and garlic in a pot, added the herring chunks, soy sauce, sugar, and an appropriate amount of water, and simmered over low heat until the fish was well-seasoned and the broth was rich.

Braised pork is Liu Yunrou's specialty. She cuts the pork belly into cubes and stir-fryes it in a pan until the surface is slightly charred. She then adds light soy sauce, dark soy sauce, sugar, cooking wine, and enough water, and simmers it over low heat until the meat is tender and shiny.

Stir-fried carrots and pork adds a touch of color to the table. She shreds the carrots and slices the pork, quickly stir-frying them and adding simple seasonings to preserve the original flavors of the ingredients.

Fried fish with egg is a simple yet popular home-cooked dish. Liu Yunrou coats the fish fillet in egg liquid, lightly pan-frying it until golden brown, then adds the scrambled eggs and quickly stir-fries them, creating a fragrant aroma.

She prepared soybean and pig's trotter soup for nutritional reasons. The pig's trotters were stewed until soft, and the soybeans were soaked up with the gravy, making the soup milky white and rich in nutrients.

Tofu pudding and rice noodles are a snack she prepares to satisfy all tastes. The soft tofu pudding and smooth rice noodles, paired with the delicious minced meat and spicy seasoning, are truly appetizing.

Finally, the Suli salmon is a refreshing seafood dish. Liu Yunrou slices the salmon, steams it, sprinkles it with chopped green onions and shredded ginger, and drizzles it with steamed fish soy sauce, preserving the salmon's original flavor.

When this table of delicious dishes was placed on the table, family and friends exclaimed in admiration. Liu Yunrou's cooking skills not only satisfied everyone's taste buds, but also conveyed her love for life and care for her family.