Food starts with Mapo Tofu

Chapter 459
Although Master Sun pulled out the duck's esophagus, he didn't completely cut it off, but separated it from the surrounding connective tissue.

Although Chen Nian is studying food, they don't dissect ducks, but they still have to study biology, so they know the structure of parts.

Just when Chen Nian was ready to blow air on the duck, he suddenly thought of another question.

That is, if the duck is blown from the back, the internal organs and intestines of the duck are not cleaned out. How to take those things out then?

When Chen Nian was in college, he went to eat roast duck with his friends. At that time, the duck he ate did not have any offal in it, and the inside was cleaned.

At this moment, Master Sun had already started to greet Chen Nian, and saw that he took out a tube from nowhere, and inserted the tube into the duck's neck deftly.

"Chen Nian, come here and breathe!"

Chen Nian was taken aback when he saw this scene: "Master, didn't you blow it from behind?"

Master Sun was delighted when he heard this: "What's the matter, you want to play from behind? Why didn't I realize that you still have this hobby?"

Chen Nian immediately realized that he might have thought wrong, and it turned out that he really didn't blow it from behind.

At this moment, his heart was relieved, but he also had some regrets. As for why he regretted Chen Nian, he couldn't quite explain why.

But since it is blowing in from the neck, it is much better, and Chen Nian just noticed that the place where Master Sun intubated the tube is not the trachea, but between the subcutaneous fat of the duck and the connective tissue. between the skin and the flesh.

Chen Nian reached out to take the duck, feeling a little cold to the touch, but Chen Nian didn't dare to use force when holding it, and just held it gently with his hands.

Then hold one end of the tube ready to start blowing the duck.

"Don't blow too hard when you blow the duck, and none of us will look good when you blow the duck." Master Sun reminded, "Take more air and blow it evenly until it is almost [-]% full. stop in time."

And Chen Nian didn't know how full Bacheng Man was, so he nodded and said: "Then master, you can watch a little later, if you say stop, I will stop."

"Okay, then blow it."

Chen Nian looked at the duck seriously, and first he evenly and steadily breathed.

Immediately afterwards, he took a deep breath, just like Ouyang Feng practicing the toad kung fu, his stomach under the clothes couldn't help but swell, and then he put the tube into his mouth.

As the air was evenly exhaled from the mouth, the duck's body gradually began to swell.

The duck skin, which was wrinkled after washing, gradually became smooth and plump.

"Clamp the base of the neck with the ten fingers of your left hand, otherwise you will run out of breath. Hold the neck and right arm of the duck with your thumb and middle finger, and hold the right leg of the duck with your right hand. Place the duck's breast outward so that the duck Lying on the chopping board." Master Sun kept pointing at the side.

But every time he said that his hands would make corresponding moves, he didn't do it to show Chen Nian, the main reason was to make him unable to think about it, so he could only demonstrate by himself, and then watched Demonstrate actions by yourself, and then speak out with your mouth.

This is a typical person who only knows how to do, but is not very good at speaking. He can't remember a word he said with his mouth, but if he can do it, he is more agile than anyone else.

Fortunately, Chen Nian is also a student with strong comprehension ability. Master Sun moved his hands as he talked, and found that such a posture is really the most convenient and smooth.

As the duck became more and more swollen and fuller, and the chest gradually stood up, Master Sun looked at it and suddenly yelled: "Stop!"

Chen Nian was puffing seriously, watching the changes of the duck with all his attention, for fear that he would accidentally blow it up, but Master Sun's sound gave him such a shock, he choked back and almost choked himself to death.

But his reaction was quite fast, as soon as Master Sun opened his mouth, he immediately tightened his fingers, pinching Xiaolie's neck firmly to prevent him from losing his breath.

He suddenly stepped aside and coughed twice, then turned back nervously to look at the duck.

After seeing that the duck was still full, he was relieved.

"Slow down, why are you in a hurry?" Master Sun reached out and patted Chen Nian's back to help him feel better.

"It's okay, master, it's just that I collected it too quickly just now, and choked myself, what should I do next?" Chen Nian continued to ask.

Seeing that Chen Nianshun had regained his breath, Master Sun continued, "You see, aren't your hands on both sides of the duck now? You should be able to feel the qi in your stomach, and now you just want to squeeze the qi into the middle. Don't push too hard, go a little lightly and let the air fill the rest of the duck."

But after Master Sun finished speaking, he was still a little worried and said: "Can you do it? If you can't, then I will come, don't mess it up at that time, then our efforts just now will be in vain."

Chen Nian thought about it, although Master Sun was serious about what he said just now, but Chen Nian also seriously felt that he should not make a mistake in doing this, so he gently squeezed the duck into the middle.

Sure enough, the uneven gas began to fill the duck's whole body under constant gentle squeezing.

If it was only partly plump just now, now the whole body is full.

This made Chen Nian feel a little miraculous, if this method is used on people...

But after thinking about it, he decided to forget it. It would be fine if it were put on a duck, but it would be a horror story if it were put on a human.

"Do you see that the duck is full now? But you have to remember that from now on you can only touch the duck's wings, and you can't touch the legs and other parts of the neck. Now the duck's body is very soft, as long as you touch it, you will press it up A fingerprint will affect the quality of roast duck."

Such particularity made Chen Nian more and more cautious, for fear that he might make a mistake in any step and all previous efforts would be wasted.

To be honest, Chen Nian has never been so nervous when cooking other dishes, including when he went to Yangzhou to participate in the Young Chef Competition, he was not as nervous as he is now.

Before, he thought that roast duck was not just a few steps, but now Chen Nian only realized the difficulty after getting started.

If you want to make a truly qualified roast duck, a layman who has never seen it will never come up with it. Even if you are an expert, if you have never cooked roast duck, you may not be able to reproduce the steps of making roast duck when you eat it. .

"Master, what should we do next?" Chen Nian asked again.

"The next step is to eviscerate the duck. Everything inside the duck has to be taken out and cleaned. This is also a skill. I can't explain it just by telling you. Just watch me do it, no Ask where you understand."

At this point, it is time for Master Sun to do it himself, because he knows that even if Chen Nian is smart, but he has never done this kind of thing, he will never be able to do it.

Even if he personally instructed every step, it would not be clean.

When Chen Nian saw this, he didn't feel that Master was underestimating himself. On the contrary, since Master Sun said so, it must be because this step is very difficult, and the name of disemboweling just sounds like it must be in the belly of a duck. Dig something inside.

It’s okay outside, you can feel it and see it, but if you want to enter the duck’s belly, you can only touch it, and you can’t see it at all. Now it’s turned into a valve for blowing air. Then you have to dig out from below.

Sun Fuquan took the duck from Chen Nian's hand, and held the duck's neck and right wing tightly with his left hand, and tightened his fingers at the root to block the air.

Immediately afterwards, the index finger of the right hand poked in from the duck's ass.

"Pay attention, you see that my hand is now in, and I can just hook it down a little bit, and I can pull out the intestines inside. Don't worry after the intestines are hooked out, use your right hand..." Master Sun said while moving I clicked the thumb of my right hand, "It's the thumb of this hand, gently push back under the wing on this side, and it can expel the air from this side."

Master Sun was doing it while talking, and with his fingers, he pushed out the air under the duck's right armpit just right.

Then I picked up a small knife and made a crescent-shaped knife about five centimeters long and curved towards the back of the duck.

Immediately afterwards, the thumb of the right hand reached into the knife edge.

"Come to my side to see." Master Sun was worried that Chen Nian would not be able to see it over there, so he specially asked him to come here to watch the movement of his thumb when it penetrated into the duck's body.

As a result, it is still not very clear after aging. The main reason is that the duck is relatively fat, so the thumb is directly blocked after inserting it.

"Push down the row of jagged bones on the back of the duck's spine. The back of this thing is the duck's heart. You have to take out the duck's heart first." Master Sun quickly took out the duck's heart. The heart still looks a little fresh at the moment.

"After taking out the duck heart, you have to go in and take out the trachea and esophagus from the duck's back to the head. There is also some meat around the duck gizzard and duck liver. You have to pull these pieces apart to remove the duck gizzard. pull out."

Aging is already starting to get serious at this moment, is this technique really a chef should master?

If I had learned to be a doctor instead of a chef, it would sound stress-free now.

But Master Sun can do it so proficiently, and Chen Nian thinks he can do it too.

So he cheered up and continued to listen.

"After you pull out the duck gizzard, go in and take out the liver, intestines, etc., and finally take out the lungs on both sides of the backbone and the piece of meat on the chest. The internal organs are considered clean."

Looking at Master Sun constantly taking out various things from the duck, Chen Nian felt that it was amazing.

For a while, he even thought that studying medicine seemed quite interesting, and these internal structures seemed a little strange.

"Master, let's keep these things and make them for ourselves. I will fry them and show you off." Chen Nian couldn't help but said looking at these ducks.

"Okay, but you first agree that these things are not suitable for drinking. If you do, I will order a small wine for the two of us to have a drink."

"It must be served with wine, but it may be a little spicy." Chen Nian didn't know what Master Sun's taste was like.

"That's okay." Master Sun nodded, not caring at all.

"Master, the internal organs have been taken out now, and the bones inside have also been pushed down. Now the duck's chest seems to have collapsed a bit. Are we going to roast it like this in a while? Is it possible that the duck can breathe again during roasting?" Fill it up?"

Chen Nian looked at the shriveled duck after being gutted out and said.

"That's not true. The skin is collapsed now, and it will be the same when it is baked later, so you have to use something to support it." While talking, Master Sun took out a sorghum stalk from nowhere, One side is cut into a triangle, and the other side is cut into a fork.

"I've prepared this thing a long time ago. This is a pressure support made of sorghum poles. Put this thing under the belly of the duck, and put it on the spine and tilt it forward a little. After it stabilizes Later, you can reach the bones here."

While talking, Master Sun pointed at his chest with his other hand.

As a result, Chen Nian could only nod his head half-understanding.

But at this moment, Chen Nian vowed in his heart that he must study the specific structure of these animals when he looks back. It is best to know about chickens, ducks, geese, pigs, cattle, sheep and fish, otherwise, as Master Sun said now What old age can only nod.

In this way, even if you want to remember it, it is a bit difficult. After all, you can see it, and you can still have some impressions. If you can’t see it, you can only listen to Master Sun’s description. The more you listen to these descriptions, the more abstract they become. .

It's like when a beginner is learning how to cook from a master chef, the master takes one bite at a time, a little less, a little more, wide oil, it looks like it's about the same, it's strange that newcomers can learn it.

At least I have an impression first, so that I can know exactly what part it is when people say it.

From just now until now, the memory of Chen Nian's brain is almost full.

"After the duck stay is put in, it's almost done, but at this step, you have to move quickly, the knife edge should be small, the outside of the duck can't be stained with blood, and it must be full of leather when inflated. , it must not be cracked, the internal organs must be cleaned out, and the sewers must be intact and not broken."

"Master, to be honest, I'm a little dizzy now, and I've forgotten some of what you said before." Chen Nian didn't want to be brave, because even if he was brave, it would be useless, and he still wouldn't know anything when he got started.

It's better to be honest than that.

Will be.

No or no.

But Master Sun didn't care when he heard this: "It's okay, it doesn't matter, anyone who can listen to it once will be a god. We all came from this step. You will know after a few times after you get started. Now I’m going to tell you something, I know what’s in my heart.”

"Anyway, just ask if you don't know something. If you can't remember it, you can't remember it. You don't have to force it." Master Sun continued to move his hands while comforting, "The next step is to wash the body. Thumb stuck in through the knife under the duck's arm, and the other four fingers lightly supported the duck's back, and then pressed it into the pool.

Wouldn't the water go in like this?Now we just need to clean the inside. After the water is full, hold the duck up with its head up, and poke in the duck's pye with your right hand to pull out the ileum, so that the water will flow out from the back.

After the water is clean, repeat the previous action to fill the water. This time, put the duck's head down and let the water inside flow out from above. "

While Master Sun was carrying out this step, Chen Nian could see that all kinds of sundries and mucous membranes in the duck's neck were washed out.

Immediately afterwards, Master Sun began to repeat the steps of flowing water above and flowing water below.

Don't put the duck in there until it's fully rinsed.

"You can start roasting now. Take the duck outside and let's hang it up." Master Sun instructed Chen Nian while washing his hands.

When Chen Nian heard that it was finally time to bake, his spirits lifted up again.

"This is what you want to learn, so we have to hang ducks. Why hang ducks? Mainly after hanging, it is very convenient for scalding, beating sugar, or brightening and roasting ducks."

Hearing that it involves cooking and production methods, Chen Nian has regained his confidence. What Master Sun said is mainly about the appearance, color and texture of the duck after it is cooked.

Master Sun stretched out his hand, held the duck's head with the thumb of his left hand, lifted the duck up gently, and then pinched and stretched the skin on the duck's neck with his thumb and index finger on his right hand.

Then put your right hand into the incision on the side of the body to hold the duck support, and hold the duck's right wing with your left hand so that the duck is vertical.

At this time, the right hand is holding the duck, and the left hand can be relaxed, but it is not completely loosened, but moved down to about the middle of the duck's neck, and the thumb is raised to bend the duck's neck, and then the head is turned down, leaving the duck holding the neck of the duck with four fingers.

At this time, the right hand was released again, and the duck hook was taken out from the stove, passed through from the back side, and then passed through the muscle on the inner side of the neck bone, so that the duck hook was worn obliquely on the duck's neck.

Holding the duckhook, the duck was hung upright.

This is probably the case, the duck can be more evenly roasted.

Chen Nian couldn't help guessing in his heart.

Now he is very hungry. Although not all the work is done by himself, there are many things that make me feel tired just looking at them.

In addition, he has to use his brain to record forcibly, so Chen Nian's physical and mental strength are being consumed rapidly.

"Who can stand this?" Chen Nian couldn't help but start to feel uneasy. If the roast duck is really brought to Honghong Restaurant, will he really have time to do it?
The steps are so cumbersome, just to make a few of them, it took me a whole morning.

But there is one exciting thing, that is, for Chen Nian, the more difficult a dish is, the more he wants to challenge it.

"Chen Nian, go and boil some water right now. It doesn't need too much, but it must be boiled." Sun Fuquan said to Chen Nian after he hung up the stove.

Next, Master Sun poured boiling water on the duck's skin to tighten the pores and tighten the skin. At the same time, the air under the skin began to expand under the action of heat to the maximum extent, and then poured sugar water on the duck's body.

Old age knows that after being sprinkled with sugar water, the color of roast duck will turn maroon, and the skin of roast duck will be more crispy.

After finishing this step, Master Sun stopped, looked at the direction of the sun, and asked Chen Nian to turn the stove around.

"Anyway, I definitely won't be able to eat it at noon. The ducks are now exposed to the sun for a whole morning, and the weather is relatively hot."

Master Sun said as he wiped the sweat off his brow, and asked Chen Nian to follow him back to the house.

What Chen Nian thinks at this time is that if this step is based on modern technology, the time will probably be greatly shortened.

After all, many people who want to make their skin darker will also go for tanning.

This can be done with humans, but it is even easier with ducks.

But now technology has not yet developed, so naturally everything depends on the power of nature.

(End of this chapter)