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

Chapter 466 Gourd is Fulu, a dish that does not violate the rules of homophonic stems-eight treasure gourd duck! 【Subscribe】

"Junior Brother, is it okay for you to take the whole duck off the bone?"

Xie Baomin took a sip of the Biluochun made by Xiaowei, and gathered the strength of the three schools to shoot this eight-treasure gourd duck today. Although it was for the new show to create atmosphere, the most important thing was to slap the face.

Therefore, there can be no problems in the production, and the dishes must be perfect, so that everyone can experience the charm of traditional Chinese food.

"no problem."

Hearing this, Xie Baomin felt relieved, he said to Xiaowei:

"Your tea is a bit average. I'll bring some next time I record a program. From now on, all the programs will be recorded by chefs from major restaurants. The quality of tea should not be too low."

Well, winter is coming, the tea leaves in Building [-] have also been replaced with new ones suitable for winter, right?
Qi Zhentao had filmed a TV program before. He was not as relaxed and comfortable as Xie Baomin, but carefully helped Lin Xu organize the ingredients to be used, and arranged the stove and various seasoning bottles neatly by the way.

A good chef will definitely keep the kitchen in order and the items will be placed neatly and orderly.

This is not only a habit developed during the apprenticeship, but also a chef's deep love for the kitchen.

Those who love cooking will never allow all kinds of mess in the kitchen.

"Have the labels been affixed?"

Lin Xu checked all the seasonings, such as light soy sauce and so on. The censorship of videos on the Internet is relatively strict, and no trademarks can appear, so the brand of the seasoning must be labeled.

I originally planned to use a squeeze bottle, but the video is not shot every day, sometimes it may not be shot for a week, and the seasoning is easy to deteriorate in the squeeze bottle.

Relatively speaking, the original bottle is better to use.

Everything was ready, and the three of them changed into custom-made chef uniforms, which were printed with human-like LOGOs. All the chefs who came in the future would also change into the same outfits, hoping to use the fastest speed to gain popularity for the new program.

"Are you ready?"

Chen Yan walked in, holding some vermicelli balls packed from the shop:

"Xiaoqi, Aunt Chen made it. I specially packed a few for you, and Yueyue made it in an air fryer. How about you try it?"

Zeng Xiaoqi took it and opened the lid, and a smell of meat wafted out of it, which was very tempting.

She didn't eat it immediately, but handed it to Geng Lishan who was arranging the eight-treasure gourd duck next to her:
"Mr. Lishan, try it."

Geng Lishan was not polite, picked up one and took a bite:
"That's right, there were this kind of meatballs in the past, freshly fried crispy, steamed and eaten soft...it's delicious."

Zeng Xiaoqi tried the air fryer and thought it tasted good. Compared with the deep-fried one, it was much drier, but the crispy texture was still okay, and it was delicious to eat.

It seems that the proprietress has developed a new way to use the air fryer. I have to discuss it with her later. If I get hungry at night, I can put poison on it.

Hmph, we can't always be poisoned, we have to take the initiative!
After Lin Xu changed his clothes and washed his hands, he stood in the kitchen and asked the photographer and lighting engineer to make adjustments.

Although it has been adjusted before, there is a difference between someone and an empty mirror. Now the adjustment can show the chef's demeanor and technique to the maximum.

After adjustments are made, start shooting.

In the past, on the TV station, Zeng Xiaoqi was the one who narrated the opening titles, but now that it is mainly on the Internet, this kind of shooting process is not suitable, and the chef can just let the chef explain it.

And Zeng Xiaoqi showed up with Geng Lishan after the food was ready to try and comment on the food, and by the way, talk about the specific eating methods and key points.

"Hi everyone, I'm Lin Xu, welcome to our new program "Flavours of the World", today I will cook a famous traditional dish in Shandong cuisine, Sichuan cuisine, Huaiyang cuisine and other cuisines - eight-treasure gourd duck !"

After speaking, he pointed to his side again:
"It's my brother who made the video with me today. Friends who like to watch Tandian programs should be familiar with it."

Xie Baomin waved his hand at the camera:

"Hello everyone, I'm Lao Xie who is always beaten by my peers. Welcome to the "Flavour of the World" program. I won't be visiting the store today. I will watch my junior brother make ducks."

As soon as this duck was mentioned, the people sitting in front of the director's stage were all happy.

With extroverted people like Xie Baomin participating in the show, there will be absolutely no silence.

After introducing the senior brother, Lin Xu grandly introduced Qi Zhentao again:

"This is Qi Zhentao, the technical chief chef of Yanjing Hotel. Master Qi is also a leader in the industry. He has received more foreign guests than my senior brother pitted his peers."

Qi Zhentao also greeted the camera.

Then, the three of them introduced the ingredients to be used today, and Lin Xu immediately took the white duckling and began to prepare for the deboning.

Cut off the duck wings with a kitchen knife, leaving the root of the wings, and then chop off the duck feet, leaving only the legs.

After processing in this way, it is more conducive to bone removal, and the produced gourd duck looks better. If you bring duck wings and duck feet, you will not be able to make a gourd shape.

Xie Baomin said:
"It is best to use juvenile male ducks to make gourd ducks, which are young males under four months old. The meat quality of male ducks is more plump and the taste is better."

Qi Zhentao added:

"The young duck's duck smell is relatively light, and the meat is tender, and the duck skin has a certain degree of flexibility, making it easier to shape."

While the two were talking, Lin Xu had already placed the duck with its wings and feet removed on the chopping board, holding a kitchen knife in his hand, and began to remove the bones.

In fact, the difficulty of the whole dish is also here. The bones of the duck are completely taken out from the neck of the duck, and the lymph nodes and connective tissues of the whole body are removed by the way, so that it can be used.

At this moment, a small cut was made near the duck's neck due to bloodletting. Lin Xu carefully cut the cut wider with a kitchen knife, and then chopped down with the tip of the knife, and the place where the duck's neck and spine are connected was cut off.

Qi Zhentao took a closer look and couldn't help admiring:
"Master Lin is good at knife skills!"

The duck's neck has been cut off, but the duck's skin is intact. Only those who have the ultimate control over power can do this.

He muttered:

"Actually, it can be cut in the kitchen. Using a kitchen knife is too risky."

Xie Baomin smiled:

"In the past, the seniors used a kitchen knife to travel the world, so my junior brother also likes to do this. If you can use a kitchen knife, you can use it. If you can't use it, you can create conditions to use it. In short, everything can be done with a knife."

Lin Xu cut off the lower part of the duck's neck, then cut open the joint between the duck's head and the duck's neck, and chopped off the bones of the duck's neck again.

In this way, a whole duck neck can be pulled out.

When taking it out, he removed the trachea, esophagus and other attached trachea, leaving only the duck skin with two openings and the whole duck head.

After taking out the neck of the duck, turn over the opening of the neck to expose the spine of the duck.

Then use a kitchen knife to carefully pick out the bones.

Xie Baomin said:
"When deboning whole chickens and ducks, inexperienced people will pour out the bones and meat, leaving only a thin layer of skin, but experts will try to keep the meat... As for the bone, it would be a waste if you could pick it out instead of pulling out the meat inside."

Lin Xu used a kitchen knife to pick the meat off the duck's back bit by bit, and at the same time cleaned out the bones from the duck's breast.

When reaching the duck wing root, first cut off the fascia connecting the wing root and the spine, and then push the wing root inwards, so that the whole wing root will be taken in, and the bone of the wing root will be removed from the deboned rib cage. stick out.

Pull the bones of the wing root forward, and when only the head is connected by fascia, cut off the fascia with a kitchen knife, and the whole bone is pulled out like this.

Then remove the wing root on the other side, and the whole deboning work becomes easier.

"Old Qi, were you so quick when you were an apprentice?"

"No, when I first came into contact with this industry, I was doing dishes and washing dishes. I was a handyman in the kitchen. I thought it would be good to be a master chef. Some people flattered me, so I bought a kitchen knife and practiced it secretly. I took the opportunity to show off the waiter in the village and ran away, so I got rid of my status as a handyman."

Xie Baomin smiled:

"At that time, chefs were more popular, and it was normal to abduct waiters. Unlike now, chefs have become the least popular profession. The working hours are long, the work is intense, and the income is very little..."

He was talking when he was interrupted by Qi Zhentao:

"Let's not say a few words, there is also a restaurant owner here."

Xie Baomin was stunned for a moment, and then he realized that the younger brother is the owner of Linji Food, fortunately, he didn't talk about the boss's lack of conscience.

He smiled and said:

"If you have a boss, you have to say it. What is there to be afraid of?"

"He is my leader..."

"Hey, you know how to protect the leader's face, not bad, Lao Qi seems to have really come out of the shadows... Junior brother, there is almost no meat on the back of the duck, the duck skin is directly attached to the spine, you have to be careful .”

Lin Xu promised:
"It's not a big problem."

If you use old ducks, this step will be easier, because the subcutaneous fat of old ducks is relatively thick, but for young ducks, there is almost no subcutaneous fat, so be extremely careful.

Soon, Lin Xu cut off the back and the ribs of the duck, leaving only two legs and the anus.

He first removed the duck's legs with the same method of removing the wing roots before, and then started to deal with the duck's anus.

This step is more difficult, because the duck's intestines and viscera are still in the abdominal cavity at this moment, and the duck's intestines will be cut off if you are not careful.

If the feces in the intestine gushed out, the duck would be useless.

Lin Xu turned the entire duck skin over, cut off the duck intestines and anus first, and then pulled out a piece of cartilage from the duck's buttocks and the duck meat.

The so-called duck meat is the protruding part above the anus of the duck. The fishy smell here is relatively strong, so it should be removed from the inside, so that the duck meat will not have a peculiar smell.

After removing it, Lin Xu took out the entire duck rack and a full set of viscera.

The work of deboning came to an end.

Xie Baomin stopped chatting, he said:

"In Huaiyang cuisine, the duck rack is boiled into soup, the duck soup is used to simmer the gourd duck, the duck gizzard is cleaned and then added to the eight-treasure stuffing, and the duck intestines are cleaned and used as ropes, so nothing is wasted... Brother, are you going to do this?"

"No, I'm using Shandong cuisine today. I don't use offal and duck racks, but use clear chicken soup."

Xie Baomin looked at Qi Zhentao and asked:
"Why don't Lao Qi have a stir-fried duck later?"

"no problem."

As soon as Qi Zhentao heard it, he took the duck offal and went to wash it.

Xie Baomin, on the other hand, soaked the removed bones in clear water, and planned to cook a duck soup after Lin Xu cooked the eight-treasure gourd duck.

Now that I’m here to record the show, I can’t just record one dish, which is too inefficient. I’ll make at least three dishes today, so that I can update more in the early stage and attract more fans’ attention.

Lin Xu washed the deboned duck to remove as much blood as possible.

Then put it in a pot, put green onion, ginger, pepper and rice wine, and do a simple marinade.

This step is mainly to remove the peculiar smell of the duck, so there is no need to put other seasonings, just use these kinds of ingredients to remove the fishy smell.

While the duck was marinating, he started making eight-treasure stuffing.

Take out the soaked glutinous rice first.

These aged glutinous rice have basically been soaked for more than ten hours, and they are completely soaked. After controlling the water, Lin Xu puts them into a frying pan and fry them slowly over medium heat.

When the water is quickly fried, add a few star anise and fragrant leaves to increase the aroma of glutinous rice.

When glutinous rice is used as stuffing, it is best to fry it in this way to get out the aroma of the glutinous rice itself, and by the way, add the flavor of the spices to make the glutinous rice more fragrant.

When the surface of the glutinous rice is slightly browned, turn off the heat and pour it out, and spread it on a tray to cool.

Next, he cut all the ingredients into dices of one centimeter square, and split the soaked scallops in half, so that the fresh fragrance of the scallops can be more thoroughly distributed.

All done, blanch the mushrooms and winter bamboo shoots to be used, then add some lard to the pot, pour all the fillings into the pot and stir fry.

When frying the stuffing, you can't pour in all of them in a swarm, you have to fry them all the same before adding them.

Stir-fry diced ham first, then stir-fry tendons, then stir-fry mushrooms and winter bamboo shoots.

Put the shrimp and sea cucumber last, because the shrimp will get old if left early, and the sea cucumber will melt directly.

After the eight-treasure stuffing is fried, add a little dark soy sauce to adjust the color, and you don’t need to put the rest, because the diced ham and scallops have their own salty taste, and it will be salty if you put it in again.

After the stuffing is fried, pick out the spices in the fried glutinous rice, pour it into the stuffing, and stir well.

When the duck is almost marinated, start making.

Pick out all the scallions, ginger and peppercorns on the surface of the duck meat and throw them away, then take a piece of cattail grass and tie the opening on the duck's butt from the inside.

In this way, the duck will not scatter or leak, and if it is tied in this way, the duck's buttocks will have the shape of the gourd base.

If you don't tie it, you don't even go to the duck show. If you make it with two pointed ends, it can't be called a gourd at all.

After tying, turn all the duck legs and duck wing roots inside, tidy up, and turn the duck to the front.

Now the whole duck has become a limp cloth bag.

There is only a small depression at the root of the wing and the duck leg, and it is completely invisible that there were long duck legs and duck wings before.

After turning it over, start filling the fried stuffing inside.

This step is called brewing.

The so-called stuffing means that the filling is completely wrapped in, and the filling cannot be seen from the outside.

Lin Xu used a small spoon to pour in the stuffing one by one. Don't fill it too slowly. It should be about [-]% full. Too much stuffing will burst the duck skin.

After filling the stuffing, stuff the duck head and duck skin into the duck's abdominal cavity, let the duck skin wrap the duck head, leaving only the duck beak outside.

Then tie the rope.

After doing this, the duck head looks like the pedicle of the gourd.

Finally, tie cattail grass a little below the duck's wings, and the whole duck becomes a soft gourd.

The shape of the gourd is not too prominent at the moment, so the duck skin has to be scalded to make the duck puff up, so that the shape of the gourd is close to that of the gourd.

Seeing this, Xie Baomin couldn't help reminding:

"You have to pay attention to hot duck, junior brother, you can't put it directly in the pot, otherwise the duck skin will burst when it is washed by boiling water."

Lin Xu nodded and said:

"The senior brother I know needs to be put on a plate and showered with hot water."

As he said that, he boiled a pot of water, and when it was about to boil, he carefully placed the prepared gourd duck on a long plate, holding it with one hand, and scooped up the hot water in the pot with the other straight hand and poured it on Duck skin.

After being so hot, the duck bulged up obviously.

Continue to pour, and soon the duck will become plump.

Use a toothpick to pierce the bulging place a few times to let off the excess heat inside, and continue to pour the duck skin until the surface is smooth and clean.

At this time, change the duck to another plate, wipe off the surface moisture with kitchen paper, and apply a layer of maltose water.

Next is the oiled part. In order to make the duck skin more rosy, it is necessary to apply maltose water.

Moreover, the maltose water cannot be applied once, and it must be applied again after the first drying, so as to avoid inconsistent coloring due to uneven application.

After applying it for the second time, Lin Xu set up the oil pan and started to burn oil.

He looked at the prepared cooking oil, only peanut oil, rapeseed oil, corn germ oil and olive oil, and asked curiously:
"Don't you have any lard?"

He brought some with him when he came, but at most a bowl would be enough for stir-frying, but not enough for deep-frying.

Xiao Wei's voice came over:

"I prepared it, but didn't take it out. I was worried that fans would say it was unhealthy."

Lin Xu smiled and said:
"Other laymen say it's okay, but as a serious Chinese chef, the more people misunderstand lard, the more they have to stand up, otherwise the rumor will spread more and more outrageous."

Soon, Xiao Wei brought out a pot of glistening lard from the cupboard next to it.

"This is the morning when Master Qi Siming came to help arrange the seasonings, and he brought a big bowl."

Xie Baomin came over to have a look:
"Yes, this lard is boiled very well."

Lin Xu put the oil on the fire, and after a while, the lard melted, and the scent wafted out.

When it was [-]% hot, he put the gourd-shaped duck on a large colander for frying ingredients, and carefully put it into the oil pan.

Be careful in this step. You have to keep observing the duck skin. Once you find a bulge, you have to pierce it with a toothpick.

Fry one side, then switch to the other side.

When the gourd is fried until the surface is ruddy, take it out.

"Gourd duck can be steamed, grilled, or roasted. How are you going to do it, Junior Brother?"

Xie Baomin took a closer look at Lin Xu's fried duck, and felt that the appearance of the duck was really good, even if he was asked to do it himself, it would be like this at most.

"Steam it, the way of Shandong cuisine is steaming."

He brought a clean clay pot, spread a large bamboo strip net inside, and then put the fried duck in it.

Pour in clear chicken broth, add rice wine, scallions, ginger slices, star anise, half a small bowl of sugar, a little light soy sauce, a little dark soy sauce, sprinkle some pepper, then add a few rock sugar and a piece of tangerine peel.

Putting tangerine peel is purely to remove the fishy smell of duck skin and increase the aroma of duck.

When everything is ready, put the lid on the clay pot, put it in a large steamer, and start steaming.

At the same time, in the recording room where the TV station originally recorded food, the new head of the program team looked at the chef who was bonening the duck and muttered in a low voice:
"Where did Lao Liu find the chef? He already picked three ducks... Is this here to ruin the situation?"

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This chapter is 5200 words, ask for a monthly ticket, brothers, there will be two changes today, I will start adding changes after I adjust it!
(End of this chapter)