Food circle plug-in emperor

Chapter 180 Fu Chu Is The Boss's Bastard Son

Fu Yu has always had his own ideas and acted fairly decisively.

He went through the available personal skills one by one.

Because there are only basic skills to choose from, there is nothing to worry about.

cook.

Temporarily unavailable.

Fried.

Already reached the target, the next one.

Braised.

No!

Fried.

Over!
Baked!

Fu Yu's eyes lit up when he thought of the roast duck that made him salivate.

Giving someone a fish is not as good as giving someone a fish!

This roast duck is really delicious. If I can learn it myself, when I want to eat it in the future, I can find a chance to make one myself to satisfy my cravings.

Maxima also has a roasting area. Although the scale and equipment are not as good as that of the music restaurant, it is not difficult to roast a duck.

That's it!

Fu Yu chose baking as a personal skill without hesitation.

It's better to catch up sooner than later.

If you learn it now, you can learn other skills if you have the opportunity in the future.

【Ding!I have chosen Yao Shi's personal skill baking to learn, and the formal teaching will start soon]

At noon that day, Zhang Zhengang discussed the distribution of dishes for the evening with the two chefs, and when he returned to his kitchen counter, he saw Yao Shizheng talking happily with Fu Yu, and looked at him from time to time.

Zhang Zhen's sixth sense made him feel that something was going wrong.

"Zhang Zhen, come here!" Yao Shi just looked over and greeted Zhang Zhen when he saw Zhang Zhen raised his head.

"." Zhang Zhen had a serious expression on his face, always feeling as if something bad was about to happen.

"I think it's interesting that they cook roast duck, and I want to learn it too." Sure enough, Fu Yu said it right away.

When Zhang Zhen heard this, he sighed secretly, Fu Yu was still too young after all!
The secret recipe of this roast duck can also be learned if you want to learn it?
"Okay, let's go, I'll take you there now." Yao Shi said briskly.

In normal times, Yao Shi would definitely not be able to say this.

This roast duck is a special dish in their restaurant. From roasting to seasoning ratio, and finally slicing and serving, it is all painstakingly researched by Yao Shi himself. How could it be possible for others to steal the recipe.

Zhang Zhen: "."

"Really! That's great!" Fu Yu's eyes sparkled.

The system does not deceive me!

"Then what, Zhang Zhen, Fu Yu's job, you can take it first." Yao Shi assigned Zhang Zhen a job.

".OK, boss."

Zhang Zhen stared at his boss in astonishment, and really took Fu Yu to the baking area.

what!This this.
It took Zhang Zhen a long time to find his own voice, and he murmured hoarsely: "I'm afraid this chef is not the boss's illegitimate son, right? Otherwise, why did you give the secret recipe to the bottom?"

Although the ducks used in the music restaurant are not comparable to the stuffed ducks produced in Yuquan Mountain, they are also grass ducks purchased from farmers in the countryside.

The same thin skin and tender meat, the taste is quite good.

Since you want to learn how to make roast duck, you must start with the selection of duck.

Because the music restaurant uses a lot, the ducks are processed outside, frozen and then shipped over.

When processing in the back kitchen, they are all slowed down directly, and the skin is scalded and sugared.

Fu Yu had scalded the chicken skin and sugared it in Maxima.

At this time, listening to Yao Shi commanding the operation is quite handy.

Rinse the basin containing sugar water, put in caramel and water and stir well.

Then put the pot on the fire, add water, and bring to a boil.

Yao Shi taught: "At this time, you must use a high fire, the water must be brought to a boil, and the ratio of sugar to water must be moderate, so that the duck skin can be scalded brightly and beautifully."

Fu Yu nodded, lifted the duck hook with his left hand, lifted the duck to the top of the pot, and scooped up the boiling water in the pot with a hand spoon in his right hand.

When Fu Yu was operating, Yao Shi carefully warned: "Be careful not to immerse the duck's head in the water."

Fu Yu followed his advice.

Starting from the knife edge of the duck body, pour the duck skin from top to bottom.

Yao Shi explained again: "When scalding the duck skin, you must pay attention to it, and you must ensure it 3-4 times."

Fu Yu hurriedly ironed it one more time.

After the duck skin is scalded, quickly lift the duck to the top of the sugar water basin, and pour the duck body with the stirred sugar water.

Finally, control the water in the duck cavity.

As for the ratio of mixing sugar water and the mixing method, Yao Shi told Fu Yu alone.

As Fu Yu wrote it down carefully, he sighed in his heart, even if he was manipulated by the system, Chef Yao's belief in keeping his secret recipe still stood firm.

Fu Yu didn't intend to tell others about this secret recipe. At most, if he had the conditions in the future, he was very greedy occasionally, so he got one to improve his food.

After scalding and sugaring the duck skin, it can be dried.

Hang the duck blank after scalding and sugaring on the duck hanging pole, and put it in a cool and ventilated place to dry the duck skin.

There are still tricks to this process.

Yao Shi instructed: "When drying duck blanks, avoid sunlight and do not use high-intensity lamps. In winter, do not install heating equipment indoors. When drying duck blanks, you should always observe its changes. Take it off immediately and put it in the cold storage for storage.”

This is all the experience he has accumulated over the years.

Fu Yu is a good student, not only diligent and studious, but also extremely intelligent.

Yao Shi taught it very easily.

The preliminary work is completed, and the next step is the key step of making roast duck.

Roast duck, the focus is on a roasted word.

Yao Shi also attached great importance to this.

Music restaurants have always used jujube wood as fuel. When the jujube wood cannot meet the supply, they will switch to peach, apricot, pear and other fruit trees.

Burning fire and preparing firewood, these are all done by special personnel, and the method is not difficult. It is easy to light the fire and start the stove.

The only more troublesome thing is to poke the duck and block it, which is to prevent the soup from leaking out after the duck body is filled with soup.

Yao Shi taught Fu Yu a skillful method, and Fu Yu followed suit and succeeded the first time.

Then, when filling the soup and coloring for the second time, it was also very smooth.

And after this is done, it can be baked in the oven.

In front of the roasting master, Yao Shi operated with his own hands while instructing Fu Yu: "During the roasting process, the firepower is the key, and it should be adjusted at any time according to the needs. Generally, when the duck blanks are first put into the oven, the fire should be more vigorous. , as the temperature in the furnace rises and the duck blanks are colored, the firepower will gradually weaken."

"After the duck is put into the furnace, make the right back of the duck body face the fire. When the right back is roasted to orange, turn the duck body so that the left back faces the fire. When the left and right backs are the same When coloring, turn the duck body, roast the duck breast on the left side, and roast the whole body of the roast duck in turn.”

"The color of the duck body is basically uniform. When the white and oily soup overflows from the knife edge of the duck body, pick up the duck and lift the crotch again to find the color, and then it can be out of the oven."

Fu Yu listened carefully, keeping all the operations in mind.

The baking master was dumbfounded.

Well, why did the boss teach it himself?
Even when he took over the job of baking, the boss didn't teach him so carefully, and let him figure it out by himself.

Thinking of this, the baking master looked at Fu Yu a little differently.

(End of this chapter)