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

Chapter 467 One duck and three meals, not a single bit of food is wasted!Lin's dinner! 【Subscribe】

"How long does it take for the gourd duck to be ready?"

The duck was steamed, the shooting came to an end, and the next step was to rest.

Everyone drank tea and chatted casually with Geng Lishan.

Zeng Xiaoqi looked at the time, and felt that it was not good to chat for nothing, after all, this is not a TV station, and the time should be maximized.

Lin Xu said:

"It needs to be steamed for about two hours."

After hearing that it took so long, Zeng Xiaoqi said:

"Then let's take pictures of duck rack soup and stir-fried duck offal first, try to save some time."

"OK, no problem."

Not long after, Qi Zhentao started shooting stir-fried duck offal.

This dish is very similar to stir-fried chicken offal. It uses the hot and sour taste of chopped or pickled peppers to remove the peculiar smell in duck offal.

Duck gizzards, duck intestines and duck livers are all easy-to-cook dishes, so they can be cooked quickly, but once they are fried for a long time, they will lose their crispy taste.

When Qi Zhentao was doing it, he continued to explain the essentials and extended knowledge points:

"After learning this routine, you can make chicken offal, fish offal, or even the offal of pigs, beef and sheep in the future. Cooking is all-in-one, and you can't be limited to a certain dish."

He put the stir-fried dishes on the plate, then cleaned the kitchen utensils, wiped the stove, and put all the kitchen utensils back in place, fully demonstrating the basic qualities of an excellent chef.

When the dishes were brought to the table, Geng Lishan and Zeng Xiaoqi tried them.

"It's sour, hot and delicious, especially the duck intestines, which are actually crunchy when chewed."

Zeng Xiaoqi had eaten chicken giblets made by Lin Xu. She originally thought that duck giblets were not as good as chicken giblets, but she never thought that both the texture and taste were slightly better than chicken giblets.

Geng Lishan said:
"The fat content of duck meat itself is higher than that of chicken. In addition, there is duck liver with higher visceral fat content. It is normal for the dishes to be delicious."

After filming this dish, I started filming Xie Baomin making duck rack soup.

The deboned duck rack is actually full of bones. Xie Baomin first disassembled it with a kitchen knife, and then used the back of the kitchen knife to break off the leg bone and wing root bone of the duck leg.

Then clean the duck feet and duck wings that Lin Xu removed before, and prepare ingredients such as green onion and ginger.

When everything was ready, he added some lard to the pan, heated it up, put the duck feet and duck wings into the pan and fried it, put in the duck bones when it was almost fried, and fried it with lard until the surface of the bones was browned.

Taking advantage of this time, pour boiling water, add green onion and ginger, and start cooking the duck rack in the pot with high heat.

Skim off the froth with a spoon, add green onion and ginger, and simmer for 10 minutes on high heat. The soup in the pot will turn into milky color visible to the naked eye, which looks very attractive.

And as the fire boils, the soup in the pot looks thicker and thicker.

When it was over, Xie Baomin said:

"After eating the roast duck at the roast duck restaurant, don't forget to ask for the duck rack. Take it home and fry it like this, and then pour it into boiling water. It is much more authentic than the duck rack soup in ordinary restaurants."

Qi Zhentao added on the side:

"After the roasted duck is finished, the duck rack doesn't even need to put oil, because the roast duck itself is rich in fat, if you put it in the pan and fry it directly, the duck fat will be fried out instead, and the soup that comes out will be more fragrant and mellow."

Boil on high heat for 10 minutes, cover and turn to low heat.

The purpose of cooking with high heat is to make the soup look good, while the purpose of simmering with low heat is to infuse the aroma of duck meat into the soup.

This soup is so simple that you don’t need to put any ingredients in the pot except scallions and ginger.

Cook on high heat for 10 minutes, then simmer on low heat for 10 minutes, lift the lid, and a scent will come out of the pot.

Xie Baomin added one teaspoon of salt and two teaspoons of ground pepper into the pot, stirred evenly, and turned off the heat.

He first used chopsticks to pick the duck wings and duck feet into the prepared soup pot, then took a leaky drain and put it on top of the soup pot, poured the soup in the pot, and filtered out the bones and debris.

After pouring it into the pot, put a pinch of coriander leaves in the middle, which is not only an embellishment, but also to increase the appearance of the soup.

Zeng Xiaoqi took a sip and was shocked by the taste of the soup.

Who would have thought that such a delicious soup can be made with a few bones and duck wings and feet, and the duck wings and feet are not wasted, and can be eaten in a bowl.

This is simply incredible.

She tasted the soup and said:

"Before I made a video, the bullet screen always said that chefs were wasting money. In fact, this does not exist at all, because chefs are the group that cherishes ingredients the most. A duck can make two dishes and one soup, which is really impossible for ordinary people."

Geng Lishan nodded approvingly:

"Yes, Chinese food is very flexible. No dish must use certain ingredients and ingredients, and everything can be flexible, just like the eight-treasure gourd duck that is steaming on the stove now, and the fillings inside can be changed flexibly."

After taking pictures of the two accompanying dishes, Lin Xu put on his apron again, and started to carve small gourds with carrots and lettuce before the gourd duck was steamed.

This is a relatively delicate job, especially when Lin Xu is carving with a kitchen knife.

He cut off the head of a carrot and first used a kitchen knife to carve the thick bottom into an oval that looked like the bottom of a gourd.

Then carve out the waistline in the middle.

Finally, modify the head, and a small gourd about one inch long is ready.

Put it on a plate, and everyone gathered around to take pictures.

"Wow, it really looks the same, so lifelike, so beautiful!"

"Boss Lin's skills are really amazing."

"It was a pity that I didn't see the tofu carving with lactone in the last competition. Today, I got better and saw another kind of exquisite knife work."

It's not difficult to carve evenly textured ingredients into gourds, but it's a bit tricky to carve them so well that you can even carve out the depressions at the bottom of the gourd.

And it's not a carving knife, but the most common kitchen knife.

Then, Lin Xu carved a few green gourds out of lettuce, and put them aside for decoration at the end.

The duck in the pot was steamed for two hours, Lin Xu turned off the fire, covered the pot and simmered for another 2 minutes before it started to come out of the pot.

Lift the lid of the pot, and a strong fresh fragrance wafts out from the pot, which makes people feel so greedy when they smell it.

Take the clay pot out of the large steamer, carefully place it on the workbench, take an empty plate, lift the bamboo grate in the clay pot, carefully lift out the gourd duck, and place it on the plate.

At this moment, the gourd duck is ruddy in color, full of fragrance, and crispy all over, it is absolutely impossible to take it directly.

Put it on a plate, put a long plate on the gourd duck, and flip it over quickly so that the duck is upside down on another plate.

Take off the top plate, remove the bamboo strip net, and carefully cut off the cattail grass tied to the gourd duck with scissors.

Carefully shape the gourd duck with chopsticks, and then it's time to pour the sauce.

Pour the original soup of the steamed duck into the pot through the strainer, bring to a boil on high heat, stir the pot constantly with a spoon, and add some starch water made from potato starch.

When the soup becomes thick, add some cooked chicken fat to the pot.

Eight-treasure Gourd Duck is fried and steamed, and it is cooked with fatty duck. The aroma is good, but the umami taste is not enough, so the fresh chicken oil should be used. Taste up.

Pour the chicken oil into the pot, and slowly turn it with the back of a spoon to let the chicken oil melt slowly.

The advantage of doing this is that it can make the soup brighter, and at the same time, the umami taste of the chicken oil will be released slowly, and the umami taste will last longer.

If you stir it up for a while, the umami taste will evaporate immediately, and the thickened soup is easy to lose if you stir it quickly.

The ruddy, viscous and oily soup is prepared, and carefully poured on the gourd duck with a spoon.

The appearance of the whole duck immediately jumped to a higher level.

Originally, it was just a good shape, but now it seems that special effects have been added. The oily soup makes the gourd duck more attractive in color and fragrance.

Finally, put the small carved gourds on the plate for decoration.

This traditional dish, which symbolizes prosperity, is ready.

"Beautiful! If my brother can make gourd duck so well, then there should be no problem with another traditional dish of Shandong cuisine, the cloth bag chicken."

Qi Zhentao added:

"You can also make three sets of duck in Huaiyang cuisine. Master Lin's skills are really admirable."

Lin Xu smiled:
"It's not that I'm good at cooking, it's that this dish is really not difficult. Except for the trouble of removing the bones, everything else is at a normal cooking level. Netizens can try it at home when they are resting, and they will definitely become the most beautiful boy in the whole family! "

At the beginning of the tasting session, Geng Lishan did not eat directly, but said:

"When you eat this dish, you must appreciate it, otherwise the chef's hard work will be wasted. Why are chefs not interested in Kung Fu dishes? A lot of careful thinking, but the diners ate it like a peony... In this case, I would be perfunctory."

Zeng Xiaoqi asked:
"What do you think of Boss Lin's cooking?"

"It's very good, especially the processing of the duck buttocks, which is wonderful. Many people who make this dish don't know that the duck buttocks and duck meat should be removed, and then tied from the inside. This will not only make the duck delicious, but also look……"

Geng Lishan pointed to the depression on the duck's buttocks:
"This place looks like the bottom of a gourd. This is the subtlety of the chef. As a diner, you have to realize that you can enjoy it more when you eat like this."

Zeng Xiaoqi spoke up and said:

"Is there such a thing as being particular about eating?"

"Yes, it's just like the memes that young people like to play. If someone tells a meme, you don't know, or if you can't pick it up, the other party will feel a little bit like a cow playing the piano. If you can pick it up, you don't need to talk too much. A knowing smile can make both parties feel happy, and when the mood is good, the food will naturally taste better."

After Geng Lishan finished speaking, he pointed with his chopsticks at the root of the duck's wing and the inward-turned part of the duck's leg:

"Lin Xiaoyou's approach is very correct. Turn the skin and meat in. Under the pressure of the stuffing, the place will be full, and it looks like a natural thing... If the chef is not skilled in cooking, or is a layman, it may be Remove the duck legs and wing roots directly, and seal them with needles and threads."

After commenting, Geng Lishan stroked the duck with his chopsticks, the skin and flesh of the duck were separated, and the aroma of the stuffing inside came out.

There is the aroma of duck itself, lard, and the aroma of various ingredients such as glutinous rice, ham, scallops, mushrooms, and winter bamboo shoots.

Gathered together, the smell is simply overwhelming.

All the fillings are glued together by the glutinous rice, and the ruddy and shiny color makes it look so gluttonous.

Geng Lishan scooped up some stuffing with a spoon, put it into his mouth, tasted it, nodded and said:

"The simple seasoning perfectly preserves the fresh flavor of the ingredients themselves, coupled with the scent of lard and duck fat, it is a real pleasure to eat."

Zeng Xiaoqi couldn't care less about talking now, because the duck was delicious both in texture and taste, and the best thing was the stuffing with the duck skin, which was fresh and fragrant, and fragrant and oily.

This oily taste makes people think of siu mai and salty rice dumplings unconsciously.

But compared to these two, using a whole duck as skin is naturally more high-end.

"Wow, it's super delicious... It's almost time to shoot, right? Hurry up and eat if you think it's ready, otherwise I won't say there's nothing left for you guys after I finish eating..."

Zeng Xiaoqi muttered to the camera, and the filming was just over.

It has become a human setting that she forgets her words when she eats, so she just played it a bit more and urged Xiaowei and the others to eat together when eating. This is not only interesting, but also more realistically reflects the attractiveness of the dishes.

In particular, the act of turning off the camera as soon as the voice fell, highlighted the photographer's eagerness to taste it.

"Really delicious!"

"Thank you Boss Lin for letting us taste such delicious food!"

"Xiao Wei, don't grab it, what's so great about being a director?"

"That's right, it's amazing. What can you do to me, Sister Sui?"

"I curse your figure, it will be so round and smooth all your life."

Xiao Weiyi listened, proudly puffed up her baby fat face:

"There's nothing wrong with being round and smooth."

"I'm talking about the little fat pig's pig..."

"Sister Sui, I want to break off friendship with you, the kind that never sees each other again!"

Everyone was playing and enjoying the delicious food. In the recording room of the TV station, the recording work of the Eight Treasure Gourd Duck was still stumbling.

The chef who is operating is wearing a Buddhist bead and a gold watch on his wrist, and a ring on his left ring finger. He is currently sewing a duck skin with a needle and thread, explaining as he sews:
"Audience friends, please take a look, sew the duck legs from the inside, and the outside will not be seen at all. This is the standard practice of Babao Gourd Duck. You can learn it when you are free at home, and strive to become a foodie in the circle. talent!"

Outside the Sixth Ring Road, in the Ginkgo Garden near Changping, Chen Meijuan walked on the pine plank road with Dundun in her arms, and said to Mi Lan beside her:

"The environment here is really good, and the scenery is also good, but it is too simple to go straight to the plank road. The length of the plank road needs to be increased, and some infrastructure and benches should be added. Everyone can take a rest when they are tired... "

As she was speaking, she saw an open space in front of her, and continued:

"You can also introduce some small animals that are suitable for breeding in the park, such as peacocks, alpacas, small sika deer, pony and other species that are more attractive to children, so as to increase repeat customers, and you can also do some things for children to name small animals. activity……"

The era when the ecological park focused on eating and drinking has passed, and now is the era of children's economy.

If it’s just for themselves, parents are not willing to pay for it, but if the child likes it and it’s good for the child, then it goes without saying that it will definitely attract a large number of parents.

Mi Lan asked curiously:
"I don't know much about this, Aunt Chen, are these small animals expensive?"

"Alpacas are a bit more expensive, but not particularly expensive. Sika deer and pony are quite cheap. I'll contact you later. I'm a scenic spot and have been dealing with such companies all year round, so I'm familiar with them."

After hearing this, Mi Lan felt relieved:
"Then I'll leave this matter to Aunt Chen. It's really embarrassing for you to go all the way."

"There's nothing to be ashamed about, it's all for business, and you're such a treasure land, it's a waste of money just to sell saplings."

After Chen Meijuan finished speaking, she asked Dundun in her arms:

"Good grandson, there will be small animals next year, how about letting you come here to play?"

The little guy's eyes lit up, and his tail swung slightly, looking very interested.

Shen Jiayue said with a smile:

"When the time comes, let Dundun ride a pony and be a little knight, how about baby?"

"Meow!!!!!!!"

It stretched out its claws and patted Shen Jiayue's hand.

One word is for sure!

After four o'clock in the afternoon, Xie Baomin was going to take pictures of Tandian, and Qi Zhentao was going back to Yanjing Hotel to be on duty. Today's shooting came to an end.

Lin Xu returned to the store, took all the vermicelli balls left over from noon, and some vegetables and ingredients, and drove home to make dinner.

When my mother is here, I naturally have to cook at home, so that I can feel like home.

Just now my father-in-law has called, and he will go home to eat tonight, and ask Lin Xu to cook more.

Apart from the father-in-law and mother-in-law, the sister-in-law will definitely go to the house for a meal. If she goes, she will either bring Ren Jie or Zeng Xiaoqi. Geng Lele should also ride from Tsinghua University.

After going back and forth like this, there are almost one table full of people.

So make more meals.

Back home, Lin Xu put the meatballs in a steaming tray, and was about to put them in the steam cabinet for steaming. He suddenly remembered that when he was a child, when he was making fried food at home during the Chinese New Year, his mother would make sweet potato balls in addition to vermicelli balls.

Why don't you do something while you're free?

The freshly fried sweet potato balls are really good, and it happens that there are sweet potatoes at home, so Lin Xu washed some sweet potatoes, put them in another steaming plate, and steamed them together with the vermicelli balls.

In addition to these two ingredients, he adjusted a little pork belly stuffing, soaked the eggplant he brought, and prepared to take the opportunity to fry some eggplant clips.

When I was young, eggplant clips, lotus root clips, cabbage clips, sweet potato balls, vermicelli balls, and radish balls were all essential.

I don't catch up with time today, and I can't eat all fried food, it's too unhealthy.

Adjust the meat stuffing and put it in the refrigerator to marinate. It is best to fry the eggplant and eat it right away. It will soften if it is fried too early.

While marinating the meat, he used a casserole to boil a pot of corn grits on the stove. Since he ate deep-fried dishes, he had to use porridge to neutralize the greasy feeling.

After finishing all this work, he used baking powder and baking powder to make some steamed buns.

Steamed buns are vegetables, served with boiled corn grits. This is a typical way of eating in North China. Many families cannot do without porridge and steamed buns for dinner.

Steam the steamed buns in a steamer, and it's almost time to make eggplant clips.

Lin Xu took out the minced meat, only to realize that today's minced meat is a bit too much. If you just make eggplant sandwiches, it is estimated that a large pot will be fried.

The lotus root dug from the ginkgo orchard last time has been eaten, and I can’t even fry some lotus root.

Looking around in the kitchen, he suddenly saw a carp swimming in the aquarium. It was a carp that Shen Jiayue took Dundun to go fishing in the ginkgo garden two days ago to shoot a video. It weighed about three catties.

Lin Xu looked at the fish, then at the minced meat on the plate, and suddenly had an idea in his heart.

If the carp is deboned and stuffed with meat stuffing, the taste should not be unpalatable, right?

It's nothing to do now, he decided to try...

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This chapter is 5200 words, ask for a monthly ticket, brothers!

(End of this chapter)