Datang Coroner

Chapter 1108 The Wonderful Taste
After much deliberation, Fu Shi decided to make a roast duck.

Only this can show his sincerity, and it is also a novelty.

It's just that I have eaten roast duck and know how to cook it.

But I haven't really tried it.

There is a stove, which was used to bake dim sum and make smoked bacon.

It can also be used to make roast duck at this time.

As for roast duck, the authentic one must choose Peking duck, so as to ensure that the duck meat is tender and fat.

Ordinary, active ducks will not have so much fat, nor will they be too tender.

It's not easy to be so particular about Fu Shiyi, so I can only run around the vegetable market and pick three or four fatter tender ducks.

The farmer who sold the ducks said: "They all grew up eating chaff, and they were not called out to run away. They grew fat! They don't stink!"

The unique duck smell of duck is still very disgusted nowadays.

Fu Shiyi pinched the meat on the duck's belly, and nodded in satisfaction: "The duck must be fatter to taste good."

It is not fat, and it will dry out as soon as it is baked. How can it feel like it is sizzling and oily?

Bring the duck home, bled and plucked the feathers and guts, all done in one go, and then Fushiyi started to make horses and kill chickens for the ducks.

After massaging the duck's tendons and bones soft, you can put the duck in shape, and then use a copper tube to blow air in from the knife edge of the duck's neck. Ordinary people at first glance think that blowing the duck is the belly of the duck.

But in fact, it is the skin of the duck that is blowing.

When blowing like this, the skin of the whole duck will swell up until the whole breast is swollen and every part is full.

Then tie the knife edge tightly to prevent air leakage, and then put it in the oven and hang it for baking.

However, before roasting, the duck still needs to be poured with some water, this time into the duck belly, so as to ensure that the skin of the duck will not be burnt and the inside will not be cooked, and the meat will not be too dry.

I made three of them in one go, and hung up all of them to roast—I don’t know if it’s possible, but two more would be a guarantee.

Ah Mei watched the plump white duck enter the stove, and Fu Shi closed the door with a bang, and she couldn't help asking: "Little lady, little lady, what is this?"

"Roast duck." Fu Shiyi smiled and added another piece of fruit wood. This kind of hard fruit wood is resistant to burning, and it is said that it will have a little fragrance, so it is the best fuel for roast duck.

"What is roast duck?" Ah Mei was still puzzled - she had never seen such a way of eating it.

After thinking about it for a while, Fu Shi told Amei a story: "Once upon a time, there was a place called Jinling. In Jinling City, there was an emperor who liked to eat duck. Those cooks worked hard to please the emperor. The method of duck. Then, someone came up with roast duck.”

"However, it's not right to call it roast duck. It should be called sliced ​​skin duck. After it's roasted, take the duck out and use a knife while it's hot to slice the duck meat and duck skin into very thin slices. Noodle slices, wrapped in cucumber strips, shredded green onions, dipped in some sauce to eat."

Fu Shiyi was drooling a little while talking by himself.

Peking duck became so famous later on, who would go to Beijing and not eat roast duck once?
After wiping his saliva, he went to prepare pancakes, cucumber strips and shredded green onions.

Cucumbers are too expensive, so I didn't want to buy more, so I picked a few tender and juicy Shuangda radishes instead.

Both of these must be cut into small sticks as thick as two matchsticks, so as to ensure a crisp, fresh and sweet taste.

The onion shreds are not so particular, only the tender white onions are picked, and then cut into thin long sections.

There are actually three flavors of roast duck.In addition to the usual noodle sauce, there are also duck skin dipped in sugar, and duck meat dipped in soy sauce and minced garlic.

Three ways to eat, all depends on personal taste.

But these are not difficult, the most difficult thing is the cake.

The cake is called lotus leaf cake. The reason why it is called lotus leaf cake is that it is round and thin, and spread in the palm of the hand, it looks like a petite lotus leaf.

Fu Shiyi adjusted the dough to be softer, but not too much water. When held in his hand, it didn't stick to his hands, but it fell down. With a slight movement, the dough trembled.

Then take out the pan for making burritos, light a small fire under it, just grab the dough like that, and dip it directly on the bottom of the hot pan—it always fails at first, but after practicing for a while , in the end it was done.

The layer on the side that sticks to the pot is quickly cooked, and at this time, pull the dough back——that piece of dough is left on the pot.

When it is cooked, before it is dried, shovel it up and put it aside.

The dough that sticks out like this is as thin as a piece of paper, and it is transparent when lifted.

There are colored vegetables wrapped inside, and the color can be slightly revealed.

Only in this way can it be ensured that when eating, the beautiful color of the color and fragrance will also become a hook to attract people.

Of course, it can actually save trouble, make a batter, and then spread it directly with a small spoon.This makes the dough thicker, but still usable.

This unique skill that Fu Shiyi practiced made Ah Mei exclaimed again and again.

Zhang Chunsheng even brought a bench himself, and watched Fu Shiyi's operation intently on the spot, stealing the teacher openly.

And in his mind, he has already begun to develop the way to eat this cake.

"What kind of cake is this?" Zhang Chunsheng asked with bright eyes, but he was no longer harsh at this time.

Fu Shiyi smiled: "Lotus leaf cake. This thing can also be made into vegetarian spring rolls. I'll make it for you later."

Zhang Chunsheng immediately rolled up his sleeves: "There is no need to look back. If you need anything, just ask."

When Zhenniang passed by, she smiled and said: "It is said that wind is rain, and I am tired of asking you!"

After such a long time, Fu Shiyi can now distinguish the two Pearl sisters very well. Zhenniang is gentle and talks with a smile, while Zhuniang is more aggressive and lively.

Seeing Zhang Chunsheng's mild expression and obedient expression, Fu Shi gave a "tsk" in disgust: "The Zhang Chunsheng who jumped into the river at the beginning was drowned after all."

Zhang Chunsheng jumped: "What nonsense are you talking about, little lady? How could I jump into the river at every turn? Besides, I'm fine——why did you curse me, little lady?"

Fu Shiyi was not in a hurry, and directly attacked Zhang Chunsheng's weakness: "Didn't you drown in Ruanxiang? Do you dare to say?"

While speaking, she also smiled maliciously.

Zhang Chunsheng was speechless, and in the end he could only plausibly say: "That's what I learned from the little lady. The little lady told Li County Magistrate that the upper beam is not straight and the lower beam is crooked. Don't talk about me, little lady."

Fu Shiyi snorted coldly: "I won't help you marry me then."

Zhang Chunsheng was also arrogant: "I don't."

"Cut." Fu Shiyi sneered at him: "Do you dare to swear to the sun? Don't pretend that I don't know, you ask Manniang to help you secretly find out how much dowry Zheng Laojing wants—"

Zhang Chunsheng blushed, his neck was thick, and he couldn't speak venomously. He asked in a rough voice, "What kind of food do you want?"

　I want to eat roast duck, oh~
　　It's cold, it's snowing! ! ! !I don't know if they can be piled up.

　　Next update, around 08:30~
　　
　
(End of this chapter)