Reborn Nongmen's little lucky wife

Chapter 293 Roast Duck

"Well, we all remember it." Gu Daya's mother and daughter have been accompanying Gu Jinli to prepare the marinade these days, and they have memorized all the marinade she prepared.

Gu Jinli nodded: "Then let's cook the marinade."

The marinade is very hard to cook, at least one hour, that is, two hours, to get the taste out.

There are six kinds of marinade to cook, and there are not enough stoves at home, so I can only build three small stoves with stones under the kitchen porch to cook marinade together.

Gu Jinli threw the prepared six kinds of marinade packets into the pot one by one: "Auntie, this is vegetarian stew, this is stewed chicken, duck and pork, this is stewed trotters, this is stewed mutton, This is stewed beef, this is braised river fresh, you have to remember the marinade in the pot, don’t make a mistake.”

"Hey." Gu Daya's mother and daughter responded.

"The next thing is fried sugar." Gu Jinli took out six packs of caramel sugar, and after heating up the oil, poured all six packs of caramel sugar into the pot, slowly boiled the caramel sugar until it was caramelized, then poured out the sugar water, Pour bowl by bowl into six marinade pots: "To make a pot of marinade, just put a pack of maltose in it."

Today's caramel is maltose, which has a strong malt aroma. After adding a few glasses of wine, there will be a malt aroma in the pot, which is a bit like beer.

When the marinade was cooking, they began to process the ingredients to be marinated. After the chicken was killed and washed, it was directly put into the marinated pot for cooking. Pork, pig's trotters, mutton, and beef should be blanched first. After blanching, Only then can they be put into the brine pot separately.

There is also river fresh food.

To put it bluntly, Braised River Fresh is braised fish nuggets.

After chopping the carp into large pieces with the width of three fingers, put them directly into the frying pan.After frying, take out the fish pieces to control the oil, and after the marinade is cooked, put the fried fish pieces into the marinade and soak for about an hour before you can start eating.

The method of vegetarian stew is similar. After blanching the vegetarian vegetables, put them in the marinade, cook on low heat for a quarter of an hour, then stop the fire, let the vegetarian vegetables suffocate in the marinade, and wait for a while, after the vegetables absorb the taste of the marinade , the halogen is made.

They marinated four kinds of vegetarian dishes, lotus root, eggs, fried tofu, and dried white beans.

Dried white tofu is made by directly cutting tofu into palm-sized, half-inch-thick pieces, and then pressing it with a heavy object for more than an hour.

The three of them were busy in the kitchen for almost an hour. After the marinade was completely boiled, they put the vegetarian dishes and fried fish pieces into the vegetarian marinade pot and the river seafood pot respectively.

"It can be eaten after an hour of boredom."

The chicken and pork were almost stewed, so Gu Jinli asked Qi Kangle to stop the fire.

"After the chicken and pork are stuffed for half an hour, take them out, dry them and cut them into plates. The pots of the remaining stewed pig's feet, stewed mutton, and stewed beef should continue to cook. These three are more difficult to cook. It takes half an hour to cook."

Gu Daya and Qi Kangle nodded straightly, remembering every word Gu Jinli said and every movement of making lo mei in their hearts.

Seeing that they were always nervous, Gu Jinli smiled and said, "Auntie, Cousin Le, you don't have to be so nervous. If you can't learn it once, you can learn it a second time."

Gu Daya hurriedly waved her hand: "You can't do it, it's very expensive to make lo mei once."

It is chicken and beef and mutton, especially the beef, which is very difficult to buy. It was bought by Tu Jiang’s family from the county. Three catties of beef cost [-] Wen, which is [-] Wen per catty, which is more expensive than pork More than three times.

Gu Jinli said: "Auntie, don't think that beef is expensive, but it tastes delicious when marinated. When the time comes, we will sell it for two hundred Wen a catty, and we will earn back everything."

Gu Daya was a little shocked when she heard the price, but when she thought about those wealthy households, they often went to and from restaurants for a few taels, or even dozens of taels of silver a meal, and considering the price of stewed beef, they didn't think it was expensive.

"Little fish, we have tried the clay kiln for roast duck. The kiln has not collapsed, and the heat inside is even." Gu Dashan ran to the kitchen with a dark gray face and asked Gu Jinli, "Is the lo mei ready? When will it be here?" Does your aunt's house cook roast duck?"

"It's almost done, let's cook roast duck now." Gu Jinli and others came out of the kitchen and said to Cui Shi: "Mother, go to the kitchen and help watch the fire. The fire will be extinguished after another half an hour. You don’t need to take it out, just put it in the pot and let it suffocate.”

"Hey, mother knows, you should go quickly. Didn't you say that the roast duck will take a long time? It's almost noon, and you will be too late." Cui heard from Gu Jinli that the roast duck is just dried. It takes two hours for a duck, which is very time-consuming.

Gu Jinli smiled and said, "Don't worry, mother, you will definitely be able to eat roast duck tonight."

She ran back to the house, took a bag of spices, and followed Gu Dashan and the others to Gu Daya's house.

In the backyard of Gu Daya's house, a person-high earthen kiln has been built with blue bricks and mud.

The earthen kiln was made by Gu Dashan and the third grandfather together. After three days of work and two revisions according to Jinli's instructions, the earthen kiln was finally completed.

The earthen kiln is divided into upper and lower floors, the bottom layer is used for burning fire, and the upper layer is used for hanging ducks. There is a hole where the upper and lower layers are connected, and an iron plate with six holes is placed on it, which can block the open fire. But it can make the heat of the fire burn to the upper layer.

"Little fish, the five ducks are ready to be killed." Qi Panzi moved out the processed ducks.

Gu Jinli handed the cloth bag containing the spices to Qi Panpan: "Stuff these ground spices into the duck belly, and then seal the opening with this long iron needle."

Gu Jinli took Gu Daya's mother and daughter to Qi's kitchen and started making crispy water.

Roast duck with crispy skin water will make the duck skin crispy.

Making crispy skin water is very simple, boil maltose with water, turn off the heat, then add vinegar and Huadiao wine, and it becomes crispy skin water.

After making the crispy skin water, Gu Jinli asked Qi Panzi to bring the duck stuffed with spices, gave him a small bamboo tube the size of a finger, pointed at the incision of the duck's neck and said: "Blow air into it, blow the duck skin Gotta drum up."

About blowing duck skins, Gu Jinli told Qi Panzi in detail a few days ago that Qi Panzi knew how to blow ducks, and he managed to blow five ducks in a short time.

After blowing the duck, put the duck in boiling water and scald it again. After the duck skin is completely set, pass the crispy water again: "Take the duck out to dry."

"Hey." Qi Panzi hurriedly took the duck to the eaves to dry.

After two full hours, the duck finally dried, and the color of the duck skin became darker than before. Gu Jinli said, "It's roast duck."

Qi Panzi's family had been waiting for a long time, and hurriedly took down the duck, and hung the duck into the kiln with a wooden stick with thick wrists, and hung it on the iron rod inside.

After hanging the ducks, start firing the kiln.

First cook on high heat for a quarter of an hour, then bake on low heat for half an hour, and the roast duck is ready.

"The red one is the roast duck? The color is really pretty. If you serve this dish during the Chinese New Year, it will be very festive." Gu Daya looked at the roast duck that was taken out, and was overjoyed. This roast duck must be better than braised meat. .

Qi Kangming looked at the roast duck and was full of admiration: "The color is like a dandelion, and the fragrance is overflowing. You are really good, Xiaoyu, to be able to make such a delicacy."

(End of this chapter)