I just want to enjoy life

Chapter 559 Chapter 566 Instruct the chefs to cook Kyoto roast duck and act as maids
On the next Sunday, Lin Haocang woke up very early, around 6 o'clock.

Today can be said to be full of energy.

I haven't run in the morning for a long time, so I immediately went to Luo Xueqiong's room, pulled her up, and then the two went for a morning jog nearby.

An hour later, the two returned home sweating profusely.

I took a shower, changed my clothes, and went to the restaurant to have breakfast.

Luo Xueqiong picked up a piece of bread and bit it lightly, looked at Lin Haocang who was cutting the sausage, and suddenly thought of something, so he asked, "Hey, when is your Kyoto roast duck chef coming?"

Yesterday I remembered that Lin Haocang said that when he was in Kyoto, he hired a private chef who specialized in cooking Kyoto roast duck. He has already arrived in Jiangdao, and I don’t know if we can have Kyoto roast duck for lunch today!

"He just settled down with his family, so he won't come until tomorrow, so today's lunch and dinner don't include Kyoto roast duck!" Lin Haocang picked up a glass of Deluxe and drank it slowly.

Luo Xueqiong put down the bread and said excitedly: "Hey, tomorrow I'm going to learn from this chef and cook Kyoto roast duck!"

"Just you?" Lin Haocang shook his head, and said disdainfully, "You can't even cook!"

"Hmph" Luo Xueqiong raised her mouth and said, "We'll see!"

``After breakfast, Lin Haocang and Luo Xueqiong played shooting games at home.

At 10 o'clock in the morning, Luo Xueqiong asked suddenly: "I want to eat Kyoto roast duck at noon today, is there a restaurant with Kyoto roast duck in Jiangdao?"

"No." Lin Haocang chuckled, pinched her pink face, and said with a smile; "But if you want to eat, I can teach you how to do it!"

During these days in Kyoto, Lin Haocang, Mo Yayu and Zhang Xiaolei often ate Kyoto roast duck in the courtyard, and Lin Haocang even learned from the chef who made Kyoto roast duck.

Luo Xueqiong looked at Lin Haocang in surprise, "Can you cook Kyoto roast duck?"

"Let's go, I'll let you know, but you have to listen to me in the kitchen!" Lin Haocang planned to use Luo Xueqiong as a maid.

"Okay, okay!" Luo Xueqiong was extremely excited.

Then the two came to the kitchen in the villa, and Lin Haocang immediately ordered the maids to get some ingredients for Kyoto roast duck.At this time, the other chefs in the villa heard that the young master and miss are going to cook Kyoto roast duck today, so they all came to learn, and an Italian chef and an Dongying chef also served as odd jobs.

Soon the maids came into the kitchen each with five live ducks, "Master, this is the live duck you want!"

Lin Haocang nodded, and then said to the dazed Luo Xueqiong: "Let's start now, I'll show you how to butcher a duck first."

He said while gesticulating with his hands and said, "First of all, we will kill the duck by cutting off the three pipes, and the blood must be drained. You two will try it first."

Holding the knife, Luo Xueqiong was trembling all over, the knife almost fell to the ground, and hurriedly asked the maid to do such a thing.

"Miss, let's do this kind of thing!" A Japanese chef and an Italian chef quickly picked up the knife and killed the duck.

Luo Xueqiong was frightened by this scene and held his eyes.

Lin Haocang shook his head, and said, "You don't even dare to kill a duck, what else do you want to learn about Kyoto roast duck!"

"I want to kill it." Luo Xueqiong pursed her lips, and said, "I can't do anything if I'm alive."

Then several people moved to the side of the basin, Lin Haocang asked Dongying chef to take out the boiling water that had been boiled long ago and continued, "We use slightly scalded boiling water to pour on the duck feathers. You don't need to pluck the hair in advance, just scald it directly. After scalding Be careful when plucking so you don't hurt the skin."

After speaking, he stood by and watched the two chefs finish plucking.Lin Haocang continued to guide and said, "We can dig a small hole under the duck's wing, take out the internal organs and wash them clean."

After the two chefs finished their work, Lin Haocang took them to the kitchen to continue explaining, "We boiled caramel at a ratio of one to six, poured it on the duck in four times, and hung it on the hook over there. , remember to hang it by your neck. Come out with me when the two masters are done, and we will demonstrate another method."

Time passed slowly, and the remaining two ducks were quickly slaughtered, and the feathers were removed, washed, and internal organs were removed in the same way.Lin Haocang took out the pre-prepared ingredients and asked the two chefs to spread them evenly on the inner cavity of the duck.Then insert the wooden pipe prepared before into the duck through the chicken buttocks, and blow hard.

"Chefs should remember that after coating the ingredients, scald the duck body with boiling water to raise the bumps. Then hang it in the kitchen in the same way. The difference from the previous saying is that we use the sauce to coat the duck body and keep it on all the time. Next, apply it when it is dry, apply it four to five times, and then wait for it to dry. It usually takes four to five hours to dry.”

Soon the preparations were almost done, and it was lunch time on this day.Everyone cooked Kyoto roast duck and cooked some other dishes, and they were already very tired.

Luo Xueqiong also did a lot of things during this period, being ordered around by Lin Haocang as a maid, she was so tired that she lay on the stool.

After a simple lunch, rest for a few hours.The ducks are almost dry.Lin Haocang continued to guide the two chefs, as well as Luo Xueqiong.

"Okay, let's start working. Tonight we are going to eat authentic Kyoto roast duck. Everyone can't be careless. You, Luo Xueqiong, hurry up```"

"Oh, oh" Luo Xueqiong knew what he was going to do before Lin Haocang finished speaking.

Today's Luo Xueqiong is particularly like a little maid, being ordered by Lin Haocang, and she still enjoys it.

At this time, Lin Haocang went to the hanging duck and said, "Our duck, because this is Jiangdao, the weather is relatively hot, it can be dried for four to five hours. But if it is in other places, it will take a full twelve." It's time. Also, the duck we poured caramel on, we will plug the anus to irrigate it later, and then hang it on a special hook and roast it in a special boiler. And we will also have a special one for the wooden pipe later. The oven is grilling over charcoal fire. Alright, let's move on!"

Soon everyone came to the garden of the villa. Looking at the lonely oven, there seemed to be another one with a slightly different shape.

"Let me tell you now, you guys do it. The oven on the left is used for roasting. We use a partition to separate the fire from the duck. It can be roasted for half an hour. And the one on the right has a small gap that can be placed just right. The wooden sticks inserted into the duck’s belly are directly in contact with the charcoal fire, and they need to be rotated repeatedly to control the heat. The first one is very simple, the two of you put the ducks in first, and then we will cook directly on the charcoal fire.”

Looking at the dazed Luo Xueqiong, Lin Haocang ordered: "By the way, Luo Xueqiong, go and light the fire!"

Soon the roasting was over.Arriving next to the barbecue grill on the right, according to Lin Haocang's instructions, Luo Xueqiong began to oil repeatedly, and also be careful not to burn the duck skin.

Soon, the sun gradually set, and it was time to eat again. The Kyoto roast duck was ready. Of course, the other maids and chefs also cooked many other delicacies.

So everyone enjoys this hearty meal in the garden together!

Because everyone has never eaten Kyoto roast duck, everyone is very curious, and they all come to taste this kind of food, and they are full of praise.

The maids and chefs have unimaginable admiration for Lin Haocang!

Luo Xueqiong's appetite is quite good, because today she was so exhausted because of the Kyoto roast duck.

(End of this chapter)