Punch: From third-rate anchor to top chef

Chapter 520

Because there are special young ladies who serve at the door.

After making sure that Li Xiao had finished the cold dish for starters.

Soon the two dishes were served.

Feng's homemade duck with sauce.

The portion of the sauced duck is pitifully small, and the thigh meat of the sauced duck is used.

There are three pieces of sauced duck the size of an index finger.

Feng's sauced duck, which shows that this sauced duck should be the chef's specialty.

A specialty dish of a six-star chef is indeed something to look forward to.

The full name of sauced duck is Sichuan sauce salted duck, which is a dish that takes a long time.

Pickled, dried, baked, marinated.

It usually takes 5-6 days from the beginning of pickling to the final product.

Choose a shelduck that is about one year old and not too small.

When the shelduck duck is slaughtered and cleaned, the duck body should be kept intact and the epidermis should be free of scars.

The mallard duck should be opened from the midline of the back, so that the duck body can be flattened and the belly of the duck can be kept intact.

After the duck is cleaned, it is marinated with a special sauce.

In summer, shelducks need to be dried in a special cave, which takes two days.

In winter, it can be air-dried directly in the open air, which takes four days.

The step of air drying is the most critical step for sauced salted duck.

It is to allow various spices and duck itself to undergo microbial fermentation and absorb flavors.

After air-drying, the shelduck is put into the oven with the smallest fire for a long time and slow fire processing.

The purpose of roasting the shelduck is to add color, but also to dry out some of the moisture and allow most of the duck fat to ooze out.

Finally, put the dried duck into the marinade.

After simmering for 10 minutes, turn off the heat and simmer for three to four hours before eating.

The overall production is very cumbersome and time-consuming.

And it must be baked immediately after drying.

Otherwise, the taste will change completely.

Li Xiao picked up the leg meat.

The color is a beautiful red sauce due to the long drying time.

Therefore, the whole piece of leg meat looks a bit dry, and the muscle fibers on it are very thin, but each one is distinct.

"The Feng family's homemade duck with sauce, if you guessed right, this should be the chef's specialty dish, let me try the chef's specialty dish whether it is good or not."

As he spoke, he threw the duck leg into his mouth.

The duck legs here have gone to the bone early.

It is convenient for guests to eat meat directly without spitting out bones.

It can be said that it has been considered quite carefully.

After carefully chewing it in his mouth, Li Xiao opened his eyes again.

His face was full of admiration:
“The salted duck in sauce is very rich in flavor.”

"The aroma of soy sauce is very easy, mainly the taste of soy sauce, supplemented by the compound flavor of refined salt, sugar, monosodium glutamate, and sesame oil."

"Due to the long drying time, the aroma and taste are fully integrated into the duck meat."

"The stamina is very strong, except for the sauce aroma at the beginning."

"As the duck meat is constantly being chewed, the spices hidden in the duck meat will be continuously released."

"The taste is hard, a bit like jerky."

"However, because the shelduck duck we use is very good, the meat is delicate enough."

"So it tastes like meat floss again, but the meat floss will be harder."

"If this is used as a snack or as a side dish when drinking, it should be quite good."

After speaking, Li Xiao quickly ate the other two pieces of duck into his mouth.

After eating three pieces of sauced duck.

The reason why the chef arranges three pieces of sauced duck instead of two pieces, nor four pieces, or five pieces.

At the first piece, let the taste buds of your tongue slowly open.

By the time of the second piece, the tongue has become accustomed to the rich sauce aroma of the sauced duck.

When the third piece is eaten, the more chewy the sauce duck is, the more fragrant it will be, but it will give people a feeling that there is still more to say.

However, it is precisely this kind of unfulfilled, unfulfilling feeling.

But the most memorable, just the right sauce duck.

Li Xiao would like to visit here again.

It is indeed a specialty of a 6-star chef, and it really lives up to its reputation.

"If it's just one piece of sauced duck, I will only give 90 points, but if three pieces of sauced duck are put together, then it can reach 95 points."

"That unfinished feeling is so wonderful that people can't stop."

After eating the sauced duck, the third dish was served.

Strange flavored crispy meat

There are also three pieces of strange-flavored crispy meat, and the three pieces of crispy meat are all square.

The size is only the size of a thumb cap and is smaller than the sauce duck.

There are also three golden-yellow strange-flavored broad beans on the side.

Strange smell is one of the first taste types created by Sichuan people.

The strange taste is a combination of salty, sweet, numb, spicy and sour, five main tastes as one.

It is also famous for its freshness, fragrance and coordination, and its harmony of flavors.

On the surface it is a strange smell, but in the eyes of many people it is delicious.

The strange taste is often prepared with salt, soy sauce, red oil, sea pepper, pepper noodles, vinegar, sugar, sesame paste, cooked sesame seeds, sesame oil and monosodium glutamate.

There are not many kinds of seasonings for making strange flavors, but it is required that the proportions of various seasonings be appropriate, without overwhelming the taste, and complement each other.

Strange flavor can be said to be the most difficult flavor type among the 24 flavors.

Because he needs every flavor to appear in the food, and every flavor is not the main character.

Li Xiao picked up a piece of crispy meat and said to the live broadcast room:
"To see how good a Sichuan chef is, you can roughly judge it by looking at the strange dishes he makes."

"Now let's try to see how well this strangely flavored crispy meat is made."

The crispy meat here is pork neck.

After the pork neck is cut into small cubes, it is wrapped in egg wash and deep-fried, and finally wrapped in a strange smell.

The crispy and fragrant meat is dried into the mouth, and all kinds of mixed flavors come one after another.

The first is numb, followed by spicy, followed by sour, sweet, salty and fragrant.

All the flavors are strong, but well-defined.

The layering is very obvious, and the taste on the crispy meat seems to be wrapped layer by layer.

The method is very ingenious.

"The crispy meat with a strange taste is very special. You can eat it all in one bite. It's sour, sweet, bitter, spicy, salty and fragrant."

"The taste is rich but not messy, and the sense of layering is extremely distinct and strong."

"They don't suppress each other and complement each other."

"If you want to use an easy-to-understand Internet term to describe it."

"That is colorful black, colorful white."

Studio.

"What's so messed up, it's strange that so many flavors can taste delicious when mixed together?"

"My master told me before that there should be no more than three flavors in a dish, otherwise the order of the whole dish will be messed up. Now you tell me that sweet, sour, bitter, spicy and salty are delicious together?"

"The students upstairs are not at home, I suggest you learn from another master!"

"Extremely suspicious that this strange dish appeared because of Party A's father who had weird requirements."

"I thought the designer was the worst, but I didn't expect the chef to feel the same way."

"I suggest that friends who don't know what a strange flavor is, go downstairs and buy a pack of strange flavor beans immediately!"

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(End of this chapter)