Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 425 Who can refuse the sweet-skinned duck that just came out of the pan?Dundun, help Dad draw a lottery! 【Subscribe】

The lunch meal is quite simple.

Stewed cabbage and pork vermicelli, stewed rapeseed with mushrooms, braised mutton with skin in soy sauce, pork ribs soup.

Three dishes and one soup is exactly the meal for the staff in Building No. [-].

Although all the chefs have come, after all, they have just tasted the noodles in clear soup, so the main meal is a little simpler. Anyway, even if it is good, everyone will continue to appreciate the texture and taste of noodles in clear soup.

Lin Xu found that the mutton tasted good after braised with the skin on, especially the skin part, which tasted soft and glutinous.

I am used to eating skinless mutton. Eating this kind of mutton suddenly always gives people a feeling of eating pork, but the taste of the meat is not comparable to that of pork.

Lin Xu didn't feel full after eating a bowl of soupy noodles, but he whetted his appetite.

Right now, Lin Xu ate two large bowls of rice in one go, with the delicious braised mutton with skin on and stewed pork and cabbage vermicelli, which was really satisfying.

"Brother Lin likes to eat big stews? Turn around and go to our No. [-] building. The Northeast cuisine is more authentic than that of Heiban, Jiban, and Liaoban."

Yuan Debiao got up and filled himself another bowl of rice.

I continued to eat with pork and cabbage stewed vermicelli.

The vermicelli is smooth and tender, full of soup, and tastes more delicious than meat, while the cabbage is stewed rotten, warm and comfortable to eat.

The black office he mentioned, the Jiban Liaoban, is the Beijing office of the Northeast provinces, and is famous for its authentic Northeast cuisine.

Lin Xu filled a bowl of pork rib soup, took two sips, and said with a smile:

"When I'm not busy, I'll find Brother Biao to eat meat."

"That's necessary. When will you go and tell me in advance that you will eat Biao Ge's meat. We have nothing else in Northeast cuisine, and the meat is enough."

Song Dahai muttered beside him:

"Usually I don't even lend a cold-water fish, but now it's so generous. Master Lin, don't really go. Lao Yuan is just being polite. If you really go, he will be impatient."

Hearing what he said, Yuan Debiao immediately stared:

"Old Song, if you continue to babble, believe it or not, I'll get a bottle of herbicide and apply chemical fertilizer to your vegetable field?"

It's okay not to mention the grassland, but when it was mentioned, Song Dahai immediately said:
"Hurry up, I'm looking at the field."

The sugarcane I planted was scolded by everyone before it was ready to eat. I finally planted some green vegetables and took care of them every day. As a result, one night when they were about to grow, more than half of them suddenly disappeared.

There are not too many small green vegetables left, just enough to fry a plate.

From then on, Song Dahai understood that he should not engage in such small hobbies in Diaoyutai.

Otherwise, the more hobbies, the more shortcomings.

Look at Lao Xie and Lao Dai, they don't grow vegetables or flowers, and they don't have any other hobbies. Even if they want to retaliate against each other, they can't do it.

After eating and drinking, Lin Xu chatted with his senior brother for a while, and then drove to Building [-] with Lao Dai, preparing to pack some lo-mei snacks.

When he came to the back kitchen, Lin Xu saw the white-striped ducks hanging on the iron rack for drying ducks in the marinade department, which seemed to have been marinated.

In the next morning, reddish-brown syrup was boiling in the pot, and the unique aroma of caramel made people feel comfortable all over.

"Is this the explosion that hasn't started yet?"

"No, just put on the syrup for the first time, and start frying after it dries... Hey, Master Lin is here."

The people in the brine department greeted warmly.

Lin Xu smiled and asked:

"I can smell the fragrance from a long distance away. Is there anything outsiders like me can't see?"

Dai Jianli quickly fished out a few spicy rabbit heads that were soaking from a stewed soup bucket next to him, put them on a plate and handed them to Lin Xu:
"You are the supervisor of the catering department. The kitchens of all buildings are open to you... Brother, try it first, and the sweet-skinned duck will probably have to wait a while. Do you want other braised meat?"

There are also other duck goods and other stores.

Lin Xu is not very interested, he only plans to get sweet duck and spicy rabbit head today.

Pick up a rabbit head and put it into your mouth, first suck the red oil on it, it is spicy and delicious, just like this kind of rabbit head, just come to ten or twenty, and pair it with an old movie, it is absolutely delicious Maximum enjoyment.

He swiftly snapped off the lower jaw of the rabbit's head, ate the few meat in the mouth, and then began to concentrate on eating the upper jaw and the meat inside and outside the skull.

As for the most essential part of the rabbit brain, it is natural to wait until the end to enjoy it.

While he was eating, the chef next to him was taking the soaked and washed raw duck embryos and blanching them in the pot.

To make sweet-skinned duck, you need to soak the duck with its wings and feet removed for a few hours to soak out the blood in the duck meat, and then blanch it.

The purpose of blanching is to make the stewed soup last longer.

When making stewed meat, if you want to use old soup, the ingredients must be blanched, and the raw meat should not touch the old soup, otherwise the stewed soup will easily spoil.

Put the duck into a pot of clear water, and when the water temperature rises, use a spoon to skim off the foam in the pot, which will make the skin of the duck whiter and taste more delicious.

After the water boils, skim off the foam and cook for another three to five minutes to cook the duck thoroughly.

Then take it out, wash the duck again, and then put it into the stewed soup for stewing.

Lin Xu finished eating a rabbit head, and the cleaning steps were also completed.

He asked curiously:

"How long does this duck have to be marinated?"

"About forty minutes, the exact amount depends on the quality of the duck."

Dai Jianli was also gnawing on the rabbit's head. No one could refuse such a spicy taste.

He ate and said:

"Under normal circumstances, the better the quality of the duck, the longer the time to marinate. On the contrary, the lower the quality, the shorter the time to marinate, so as to prevent the duck from being too marinated."

Making sweet-skinned duck is the complete opposite of roasting chicken.

When making roasted chicken, the more mushy it is that you can't get it out of the stewed soup, the better the roasted chicken is.

The sweet-skinned duck must maintain a strong taste. Dai Jianli said that the quality of duck meat is actually the firmness of the duck meat.

The slower the duck grows, the firmer the meat and the more time it will take to marinate.

On the contrary, for fast-growing ducks that grow up on feed, the duck meat is relatively soft and can be cooked through after a little cooking. In this case, the marinating time must be reduced.

The duck that has been fished out is first rinsed with stewed soup to remove impurities.

Hang it up to dry, apply a layer of syrup after the surface is dry, and continue to dry.

In this way, the taste and color of the duck skin will be better after frying.

After the second batch of ducks were marinated in the soup pot, the ducks that had been covered with syrup were almost ready to dry.

Heat the oil in the pot, the oil temperature is [-]% hot, put the duck in and start frying.

Lin Xu originally thought that the step of oiling is to fry the outer skin until crispy.

Unexpectedly, after being put in the pot for a few minutes, the skin of the duck became ruddy, but the chef who made the sweet-skinned duck never fished it out.

Dai Jianli said:
"Frying not only makes the skin of the duck more crispy and delicious, but also frys the excess fat under the skin, so that the taste is not greasy."

So this is ah.

Lin Xu felt that he had learned another trick.

It can be used in other dishes later.

When the color of the duck in the pot became close to maroon, the sweet-skinned duck chef took the duck out of the pot calmly.

After taking it out, control the oil slightly, and then put it into the syrup that was boiled next to it.

These syrups are made of white sugar, rock sugar, maltose and brown sugar. They are ruddy in color and sticky in texture, even looking a little gluey.

Lift the duck with an iron hook and immerse it in the syrup so that the duck is completely covered by the syrup.

Take it out and put it in the tray, and then start to soak the next one.

Dip all the ducks in the syrup, so that the skin of the ducks is more rosy and looks like a layer of glaze.

Dai Jianli told the chef next to him:

"Chop one and let Supervisor Lin from our catering department take care of it."

Lin Xu smiled and waved his hands:

"Brother, you just treat me like an outsider by calling me that. My job title is just a title. Just call me Lin Xu."

A helper next to him took the duck that was still dripping sugar and put it on the chopping board for cutting cooked food. He picked up a kitchen knife and quickly chopped up the whole sweet-skinned duck.

When chopping, don’t forget to use the tip of the kitchen knife to scrape off the thigh root, duck neck, and some lymphatic tissue and impurities in the abdominal cavity.

Each piece of chopped duck meat has duck skin, and each piece of duck skin is also wrapped in sticky syrup.

Before it is chopped, the unique aroma of duck meat permeates the whole room.

After chopping up the ducks and putting them neatly on the plate, Dai Jianli immediately brought them over and placed them in front of Lin Xu:

"Brother, come and try it. Although the sweet-skinned duck is a cold dish in Sichuan cuisine, the best time to eat it is when it is just out of the pan."

Lin Xu had already eaten two bowls of rice in Building No. [-], and he was not too hungry. He ate a rabbit's head just now, and he even felt a little full.

But at this time, when he saw the sweet-skinned duck with a rosy skin just out of the pan, the glutton was hooked again.

He picked up a piece of duck leg meat with the chopsticks handed by the chef and put it into his mouth. The sweetness of the syrup was first in the mouth. After taking a bite, the duck skin was crispy, and the duck meat inside was soft and tender with marinade.

One piece of meat can actually taste three different textures.

And when chewing, the sweetness of the syrup makes the duck meat tender, and the crispy duck skin enriches the taste. As for the duck meat, the sticky sweetness of the syrup and the crispy duck skin have a foothold.

The three textures and tastes are mutually inclusive and intertwined, making the taste of duck meat more delicious.

"Damn it, it's delicious!"

Lin Xu couldn't help but swear.

Although he had eaten sweet-skinned duck in Building No. [-] before, it was not just out of the pot.

I thought it tasted and tasted the same.

Unexpectedly, the sweet-skinned duck just out of the pan is so delicious.

After eating, there is no greasy feeling in the mouth, but sweet, as if eating a candied haws, people can't help but have another piece of this sweet duck.

Hearing Lin Xu's praise, Dai Jianli was also very happy.

He smiled and said:

"Take two more later, let everyone taste it... By the way, do you go back directly? If you want to go back directly, I will chop it up for you, and it will save you going back and chopping it again."

Lin Xu thought for a while:
"Okay, I'll turn around at No. [-] Middle School and go back. I'll see if my cousin has had lunch. If not, I'll help her for a while and let her find a place to eat."

Upon hearing this, Dai Jianli waved his hand and said:

"There's no need to be so troublesome, just pack a meal from our back kitchen... There are two people in your cousin's shop, right?"

After getting Lin Xu's confirmation, he rushed outside and shouted:
"Pack one serving of twice-cooked pork and one serving of shredded fish-flavored pork, and two servings of rice. It's quicker."

After giving the order, he rushed to a few helpers outside and said:
"Chop up six sweet-skinned ducks and store them in a packing box, then fish for thirty rabbit heads, and pack some other braised meat for everyone to taste."

Lin Xu didn't expect Lao Dai to be so generous, so he said immediately:
"There are too many, a little of each is often enough."

"More or more, not much...By the way, brother, I see that the roast chicken in your store is selling well. I guess there is also a market for sweet-skinned duck. You can try it. If it works, isn't it another delicious food?"

Lin Xu didn't plan to serve the sweet-skinned duck at first, because it is a delicacy in the Sichuan and Chongqing regions. Even if he did, the sales would not be particularly high.

After all, in Yanjing, when it comes to eating duck, the first thing that comes to mind is roast duck.

But just now he tasted the newly baked sweet-skinned duck and thought he could try it.

Anyway, just use the memory exchange card to exchange the practice. It is not difficult, and the whole production process is not too complicated. You can temporarily upload a new wave later to see how well everyone accepts it.

If possible, there will be another signature dish in the store.

Although you have to follow the trend in catering, you also need to have the courage to go to Tiger Mountain.

Maybe a dish of sweet-skinned duck, which is hard to find in the capital, will add a wave of customers from Sichuan and Chongqing to Lin Kee.

Even if it doesn't work, there will be no loss for Lin Ji.

Soon, everyone packed up all the food, and Lin Xu went outside with big and small bags, and put all the food in the trunk.

Dai Jianli asked with a smile when he joined hands:

"Brother Lin is going to change cars soon?"

"Yes, change the car on weekends, but it's hard to say whether it can be changed."

I have to wait until I have read the contract of Misa Rui. If there are any special clauses in the contract, then don’t cooperate. Anyway, my attitude towards the car is the same. The BMW X5 is quite comfortable to drive. Is there a big G? It doesn't affect making money.

"I really envy you, it's better to be your own boss."

Dai Jianli is not short of money. His family still has a few restaurants in Rongcheng, but he works in Diaoyutai and keeps a low profile. For example, Xie Baomin's cayenne is considered high profile.

Like others, they all drive scooters that are less than [-] yuan.

Saying goodbye to Dai Jianli, Lin Xu drove away from Diaoyutai and went all the way to No. [-] Middle School.

It was time for lunch, and there were many people around the entrance of Ziqiangsheng Fried. Lin Xu opened the trunk, took out the packed meals and a box of sweet duck, locked the door and went straight to the entrance of Ziqiangsheng Fried.

"Hey, the black-hearted capitalist is here again... and delivered food to my sister again? Thank you, I know that my brother treats me the best."

"Didn't you just call me a black-hearted capitalist?"

Lin Xu greeted the chef who was busy inside, and then put the bag in his hand on the counter:
"I brought you a portion of twice-cooked pork, a portion of fish-flavored shredded pork, and two big bowls of rice and a box of sweet-skinned duck. Let's eat it when you are not busy. I have to go back quickly. The sweet-skinned duck is not good when it is cold. ate."

"Okay, then you should go back quickly and let Yueyue eat more while it's hot. Is the sweet-skinned duck enough? Take this back and eat it with your wife."

"Enough is enough, pack a few."

Upon hearing this, Chen Yuanyuan quickly put the bag into the cabinet next to her, and continued to pack fried buns for customers.

Lin Xu drove the car all the way back to Linji Food.

It's time for dinner.

When he walked into the shop with big bags and small bags, he happened to meet Lao Hu and Uncle Shen who were selling butchers in the vegetable market for dinner.

"Why do you, who run a restaurant, still pack food from outside?"

Uncle Shen asked with a smile.

Lin Xu handed one of the boxes of sweet skin ducks to the two:
"The sweet-skinned duck brought back from Diaoyutai is not available in the store. Bring it back for everyone to try... This box is for you two. Eat it while it is hot. It will taste almost tasteless after a little cooling."

The sweet-skinned duck tastes like when the duck skin is crispy.

If the duck skin softens, the three wonderful textures will become two, and the deliciousness will be greatly reduced.

Uncle Shen originally wanted to decline, but Lao Hu reached out to take it, and said to Shuyun:

"Let's leave the roast chicken, let's try the sweet-skinned duck made by Diaoyutai today."

Lin Xu didn't stop, gave the sweet duck and went upstairs.

Uncle Shen looked at Lao Hu and complained:

"Why do you want everything?"

Old Hu smiled:
"We may never have the chance to go to Diaoyutai for dinner in our life. We just took this opportunity to try the sweet-skinned duck made by Diaoyutai... I will save a few catties when delivering the meat tomorrow morning, and I won't let Xiaolin suffer."

Shu Yun on the side smiled and said:

"Boss Hu, don't say that, you may have to eat once before the Spring Festival."

Old Hu was taken aback:
"Why? Is there a head of state calling for me to accompany you?"

"No, our boss holds a wedding at Diaoyutai during the Spring Festival, so you have to go then."

Upon hearing this, Lao Hu looked at Uncle Shen in surprise.

Be good, holding a wedding in Diaoyutai is a big deal.

When the time comes, go up and down to taste... no, it should be up and down as a gift.

The two of them took the duck and sat at the dining table not far away to eat and drink. Upstairs, Lin Xu looked at someone Shen who was seriously editing the video, quietly took out the box of the sweet duck, and suddenly placed it on the table. In front of this girl.

"Wow... This is Sweet Duck? It smells so delicious."

Shen Jiayue saved the editing process for a while, then closed the laptop, picked up a piece of sweet duck and put it in her mouth without washing her hands.

As soon as she ate it, her eyes widened:

"I really didn't expect that sweet duck can be so delicious, ah ah ah ah, so delicious, why don't you tell me earlier? I just ate a lot of fried noodles, a large bowl of hot soup, and a lot of fried ravioli Dry."

Lin Xu:? ? ? ? ? ?

Why do you eat so much?

Are you secretly overeating while I'm not around?

He put the lunch box on the dining table, and took out the packed rabbit head:
"Eat as much as you can, don't force it... By the way, baby, do you think anyone will eat this sweet-skinned duck in our shop?"

"Take this? Is it exactly the same as this one?"

Lin Xu nodded:

"What do you think?"

"That's really great. From now on, I will eat sweet-skinned duck. The duck meat itself has low fat content, and it doesn't get angry after eating it. This is simply a dream diet."

You can't just think about the theoretical heat.

It has to be based on reality.

This is stewed and deep-fried, and the outside is still covered with a thick layer of syrup. Can it be low in calories?
But now that he got the affirmation from the proprietress, Lin Xu used the memory exchange card without saying a word.

"Please select the dish that needs to be exchanged."

Soon, a dense list of dishes appeared on the light curtain in my mind.

Lin Xu turned to today's Sweet Skin Duck according to the date.

After choosing to exchange, the system prompt sounded in my mind soon:
"The exchange is successful, congratulations to the host for obtaining the perfect Sichuan food braised-sweet duck!"

Haha, the technique is in hand!
Next, go downstairs to find Dundun to draw a lottery.

Two perfect-level lost dishes, one perfect-level cooking technique... I hope the little guy won't let his old father down!

Thinking of this, he let Baby Shen eat first, while he strode towards the stairs.

Come on, let's get to work!
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I bought a sweet-skinned duck a few days ago, and the shelf life is only five days. The express card was on the way the next day after I bought it. I thought I would have to return the product, and the store gave up hope, but unexpectedly it arrived today.I don’t have an oven at home, so I used an air fryer to heat it up, and it tastes good...so I don’t write articles based on imagination, basically I eat whatever I write.This chapter is 5300 words, ask for a monthly ticket, brothers!

(End of this chapter)