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

Chapter 496 Such a high-quality free-range fat duck, of course it has to be made into a blood duck! 【Subscribe】

The spread of soy sauce meat is very wide.

Soy sauce meat is found in Jiangsu, Zhejiang and Wenzhou in the south, Shandong, Beijing and even the entire North China Plain in the north.

For example, the most famous Qingjiang pork in Yanjing area, although it is mysterious and has added a lot of historical buffs and celebrity buffs, it is actually soy sauce pork.

In the past, Qingjiang pork was made by Shandong restaurant, and the chefs of Shandong restaurant used to call soy sauce Qingjiang, so it was called Qingjiang pork.

At that time, the sauces used in the restaurant, such as soybean paste, dried yellow sauce, and sweet noodle sauce, were all solid or semi-liquid. Only soy sauce was as thin as clear water, but the flavor of the sauce did not decrease at all, so there was Qingjiang. title.

Yuan Mei, a food blogger in the Qing Dynasty, also called Qiuyou in "Suiyuan Food List". This name once made modern food researchers very puzzled.

It was later discovered that autumn oil refers to soy sauce brewed in autumn.

"Boss Lin, come to drink tea... The tea is not good, so don't dislike it."

Uncle Shang came out of the tin house with a tea tray, and greeted Lin Xu warmly.

Uncle Shang's name is Shang Weixing. The year he was born, the country's first satellite was launched into the sky, so he got this name.

Just now in the room, Shang Weixing has asked Dou Wenjing for Lin Xu's details.

Suddenly someone helped him, so Lao Shang, who was used to the coldness of people, had to be a little more careful, for fear that it was a trap.

However, when he learned that Lin Xu was a big celebrity on the Internet and was still working in Yanjing Hotel and Diaoyutai, he was completely relieved.

He didn't know what Diaoyutai was like, but he knew that it was the place where the top big shots ate.

Would people from this kind of place be liars?

With a new job, Shang Weixing can be considered to have solved his worries.

He has already made up his mind that during the half month before the Spring Festival, he will dispose of the remaining ducks, empty the fish ponds, sell the fruit trees planted around him, and then return to his hometown with his wife to celebrate the Spring Festival beautifully.

Come back to the capital after a few years and work with Boss Lin.

With a monthly salary of 16 yuan and food and housing, he and his wife can earn 8000 yuan a month. In that year, it was 16 yuan.

With such an income, he is full of expectations for his new life next year.

The most important thing is that you don't have to worry so much about working part-time. It's not like now, you have to nod and bow when you see someone, and you will offend people if you say a wrong word.

Ever since I set up a business here, it can be said that I have suffered a lot of grievances.

Now that he has a job that doesn't require bowing his head, Lao Shang is very happy.

Lin Xu took the initiative to take the tea tray, put it on the table made of cement slabs next to him, and said while pouring tea with the teapot:
"Uncle Shang, you don't need to be so polite. We just need an expert in breeding. If you go there, you can solve our big problem."

That's not really a compliment.

Because the business of the ginkgo garden will definitely be full next year, and the demand for ingredients such as chicken, duck and fish will be relatively high, which requires a breeding expert to support the market.

Fat chickens and ducks are slaughtered and cooked in a ground pot. This delicacy can make all the city people confused.

"Whether an expert is not an expert, we farmers will also raise some chickens and ducks, which is not considered a skill."

Dou Wenjing took Shang Satellite's contract and said:

"Uncle Shang gave me the contract directly, what shall we do?"

"Leave it to Brother Feng, let him come over to negotiate as Uncle Shang's client, and we'll see the attitude here."

Now that Shang Weixing is his own person, it is natural to help him seek justice.

"Old Shang, take Vice No. [-] Iseni!"

"I want a set of three and zero main lines."

"Uncle Shang, get me a bucket of instant noodles. I want spicy beef noodles."

"I'm almost done. Calculate how much it costs. I have to go to my mother-in-law's house for dinner tonight. I can't delay."

"..."

Shangxingxing has a wide range of businesses. In addition to the black pit where you can fish for a fee, it also sells various fishing tackle and fishing gear, and also provides instant noodles.

All-round service for fishing guys who spend money.

Lin Xu saw that it was very lively and busy here, so he planned to go back, so as not to delay other people's business:

"Uncle Shang, go get busy, we will go back first, and come back after two days when there are fewer people."

"Don't go, don't go, wait until I catch some ducks for you..."

Shang Weixing greeted those fishing customers, and then he and his wife packed four ducks in woven bags. When they were about to pack them again, they were stopped by Lin Xu:

"It's alright, Uncle Shang, I can't finish eating too much."

He didn't want it at first, but he was afraid that Shang Weixing would misunderstand him as disgusting, so he asked for four fat ducks weighing more than ten catties.

Say goodbye to Uncle Shang, and everyone drives back.

The sound of ducks calling from the trunk made Shen Jiayue look forward to today's dinner:
"Xu Bao, these ducks look very good, how can we eat them?"

Lin Xu thought about how everyone talked about the blood duck last time, so he said with a smile:

"Let's try to make a blood duck once. It's rare to encounter a live duck slaughtered. It's a pity not to be a blood duck."

"Okay, I've wanted to taste the blood duck for a long time. It is said that it is very fresh, fresh and chewy. Unfortunately, I used to go to the restaurant with my father to eat it. I didn't dare to taste it..."

Brother Qiang sitting in the back row said with a smile:

"I've never eaten blood duck, so I'll try it today... Lele, what's your expression? Are you not interested in blood duck?"

The little mushroom head sitting next to him shook his head:

"I'm thinking about the IELTS test. Writing and listening are all fine, but speaking is the key. It would be great if I could have a foreigner to communicate with me."

Speaking of foreigners, Lin Xu thought of Lucy, whom Master was thinking of, and didn't know if he was still in China.

It's a pity that the last time I wanted to send a message, I didn't get it. After I added WeChat, I found out that it was my wife. The old sea king wandered all his life, and finally met someone who perfectly restrained him.

Yueliyue suggested:

"The most important part of IELTS speaking is the English environment. You can go to the Department of Foreign Languages ​​of Tsinghua University to communicate with foreign language teachers."

With an average score, Geng Lele is not afraid, but with an IELTS score of 8, the requirements for oral English are very high. Not only does it require Western-style language thinking, but it also needs to correct accent problems.

Shen Jiayue said:
"Why don't you find a one-on-one foreign teacher to tutor you, from pronunciation to speech speed to grammar, to guide you in all aspects... Don't get entangled in this aspect, now is the economy and society, these are things that can be bought with money Arrived service."

Geng Lele's eyes lit up.

She was used to doing everything by herself, and only after hearing this did she realize that she could hire a speaking teacher for money.

That being the case, then find someone later, practice secretly in private, and then amaze a certain Tsinghua professor who avenged his personal revenge!
After the big rock in his heart was put down, the little mushroom head returned to normal:

"I haven't eaten blood duck since I was a child. I will eat a few more pieces later. Don't forget to leave a duck leg for Dundun. Our Lord Holy Master also needs to eat meat."

Upon hearing this, Dundun immediately jumped from Shen Jiayue's arms to the back seat, and clapped Geng Lele.

On the Panamera ahead, Chen Yan, who was driving, said with a melancholy face:

"Originally, my luck has been overwhelming these two days. I planned to catch a [-]-jin fish to teach you a lesson. I didn't expect it to be full. You don't know how lucky I am. Let's take driving as an example. No matter which intersection I go to, the red light will turn into green light, I wonder if I am the lucky star..."

She was screaming, and then she saw the green light in front of her turn into a red light.

This……

Zeng Xiaoqi, the co-pilot, said sarcastically:
"Tsk tsk tsk, lucky star Benxing, why can't you get lucky?"

Dou Wenjing also covered her mouth and smiled:

"Three seconds later, it will pass. It feels like this traffic light is deliberately hitting Mr. Chen in the face."

Chen Yan opened her mouth, feeling like she was being slapped in the face.

"Why is my luck gone? Little Kiki should know how good she was at catching dolls last night. Just tell me how lucky I was at that time?"

As soon as she finished speaking, Xiao Qing asked a rather heart-wrenching question:

"Mr. Chen, since you were so lucky yesterday, why don't you think of a way to use it in business? Even if you grab a few houses, you can make a lot of money by reselling them, right?"

Chen Yan:? ? ? ? ? ? ? ?

correct!Did I lose my mind yesterday?
I have been competing with the claw machine shooting machine and so on, and I have never thought about doing business at all.

As far as that lucky value is concerned, the opportunity to pick up a few houses should be grasped!
Whoa!

I am so sorry!
Zeng Xiaoqi comforted from the side:

"Okay, okay, don't be angry, although you missed the opportunity to earn millions, but you have reaped the joy of playing claw machines. Happiness is priceless..."

Chen Yan patted her chest:

"Why do you comfort me so much that I feel even more blocked?"

Happiness or something is not as important as making money!

After all, I still have a tall, mighty and handsome man to raise, so I can't slack off.

When the green light came on, the car continued to drive forward, but Chen Yan was completely out of luck. She encountered a red light at almost every intersection. She was so angry that she slowed down and pulled over to let Lin Xu's car go first.

This time I changed Lin Xu's car, luck seemed to turn around.

The car was almost green all the way, and there was not much traffic jam.

After four o'clock in the afternoon, several people drove to the community where Lin Xu lived.

Lin Xu didn't plan to bring these ducks into the store, after all, it was a business place, and it was against the regulations to bring live ducks.

Moreover, he plans to keep two of these ducks, and when making soy sauce meat, they will be marinated together to make soy sauce duck, to see if they are as delicious as cured duck.

Carrying the duck upstairs, Lin Xu said:
"It's better to make soy sauce meat at home, the stairwell on the top of the building is just right for drying the meat."

He called Che Zai and asked to send [-] catties of pork belly and [-] catties of pork hind legs home.

Since you are going to do it, you might as well make more, and give some to your relatives and friends when you are done. If you can’t finish the rest, you can take it to your hometown in Yinzhou, and compare it with the bacon and ham that your mother dried in the mountains to see which one is better. The meat is delicious.

"Xubao, besides meat, what ingredients do you need to make soy sauce meat?"

"The main ingredient is original soy sauce with dark soy sauce, and the auxiliary ingredients include rock sugar, pepper, star anise, bay leaves, cinnamon, cumin, Huadiao wine..."

The recipe for making soy sauce meat varies from family to family, but in general, it is the routine of making sauced cucumber.

Boil the soy sauce into soy sauce soup, let it cool and soak the meat in it, turn it over every day, take it out after three days and hang it in a ventilated place to dry, then it can be sealed and stored.

Although many people say that soy sauce meat needs to be dried, the real way is not to dry it, but to dry it.

If it is exposed to the sun, the skin will be dry and hard, and it will be hard to chew. Although it looks dry, it will become soft and delicious again after steaming or soaking in hot water.

Before Che Zai came, Lin Xu planned to clean up the four ducks first.

In order to prevent the slaughter process from being lost, he also exchanged the cooking technique of Yongzhou Blood Duck.

Take a small basin, pour some rice wine into it, then hold the duck's wings in your left hand, press the duck's head with your thumb, and cut open the duck's blood vessels with a kitchen knife in your right hand.

After the incision, the knife is not removed, so that the duck blood in the carotid artery flows along the kitchen knife into the small basin.

In order to make the blood in the duck's body flow more cleanly, the duck is even placed upside down, with the body on top and the head on the bottom, so that the blood can flow out more thoroughly.

After several ducks were bled separately, put a small spoonful of salt into the basin containing the duck blood, and then stir quickly with chopsticks to fully mix the salt, rice wine and duck blood evenly.

This can effectively prevent duck blood from coagulating.

"It looks so cruel... Is it possible to drink and drive after eating this rice wine?"

Chen Yan wanted to take a closer look, but she couldn't see the killing scene, so she stood aside, trying to divert her attention with rice wine.

Lin Xu said:

"No, the alcohol evaporates when the rice wine is poured into the pot... In addition to rice wine, rice vinegar can also be used, which can also effectively prevent blood from coagulating."

Scatter the duck blood, and the water on the stove has boiled.

Lin Xu put the duck into a large basin, poured in water that had been air-dried to 1 degrees, scalded it for about [-] minute, and began to pluck the duck feathers.

Unlike plucking chicken feathers, duck feathers are more difficult to pluck. In addition, in winter, ducks have a layer of fine down on the surface, which makes it even more difficult to pluck ducks.

Yueliyue came over and said while helping:
"Duck feathers can be collected and sold for money. Those high-end down clothes are made of this kind of duck down, which is very warm."

Dou Wenjing said:
"Chicken feathers in our hometown can be exchanged for money. We used chicken feathers for sugar when we were young, but it seems to be gone now."

Shen Jiayue was more concerned about the food. She looked at the fluffy appearance of the duck and asked curiously:

"Why is the duck that Lao Huang sent so clean? The fluffy one looks a little creepy."

"The ones sent by Lao Huang were cleaned by machines, and the varieties are different...I will burn them with a spray gun later, and they will be clean without any dirt."

Seeing the beauties wanting to help, Lin Xu pointed to the cabinet next to him and said:
"There are soybeans in it. You can take them to the living room to pick them out. As long as the grains are plump, I'll fry them later and add them into the stewed duck. It is said that the soybeans made in this way are very delicious with rice."

As soon as they heard that there was work to be done, everyone immediately started to act.

High-end help can't help, but this kind of small work is still no problem.

Everyone took out the soybeans and hurriedly went to the living room to get busy.

When the duck's feathers were nearly plucked, Lin Xu took a spray gun and sprayed the duck with fire.

After burning the duck into a "crow", the black ash on the surface was cleaned with clean water, and the whole duck became much cleaner immediately.

Then cut off the duck's buttocks, then cut the duck's back along the knife edge, and take out the internal organs.

Lin Xu said while busy:
"The viscera of four ducks is almost a small pot, which is just enough to make a stewed duck offal in sauce. Add the blood duck, it should be enough to eat."

After hearing this, Shen Jiayue quietly sent a message to Shen Guofu.

And Geng Lele picked up his phone and sent Yan Lin a WeChat message:

"Godmother, brother Xu is making blood duck at home, and I'm going to make soy sauce meat later, are you coming to eat?"

Yan Lin replied with a message:
"I'll go to the hot spring with your godfather, I won't go back tonight, you can eat."

Hot springs?
Tsk tsk tsk, the life of the rich is really simple and unpretentious.

Geng Lele put away the phone, and then, led by Dundun, went upstairs to visit the little guy's latest new toy.

After the ducks were slaughtered, according to the number of people eating today, Lin Xu chopped one duck into small pieces to be made into blood ducks, two into soy sauce ducks, and the remaining one was washed with pepper and salt, and then hung up to be made into salted ducks .

While busy with work, Che Zai brought two helpers to deliver the meat.

There are also several pots of original soy sauce and other condiments that need to be used with the car.

"This meat was brought over by Lao Hu Xin. It is still warm. He said it is very suitable for making garlic and white meat."

When Lin Xu touched it, the hind leg meat was really hot, so he cut off a piece of hind thigh meat about three catties, scraped and washed the pork skin, then put it into the pot, added salt, pepper, star anise, green onion and ginger, and boiled it over low heat. with.

After the duck was cut into pieces, Lin Xu deliberately left a duck leg and boiled it in a small pot with white water, planning to give it to Dundun later.

He chopped the duck meat into small pieces, and the soybeans have also been picked at this moment.

Rinse both sides with clean water, then set up the frying pan, pour oil into the pan, pour in soybeans before the oil is hot, and stir fry over low heat.

When making ducks in Yongzhou, they basically put some soybeans, which can not only increase the flavor, but also enrich the dishes.

When the soybeans are fried until they burst, take them out of the pot.

Then prepare garlic, green two vitex, spicy millet, dried chili, ginger and other ingredients, ready to start cooking.

When making blood ducks in restaurants, ducklings that are two or three months old are generally used. This kind of duck is relatively immature, and the taste is crispy, and even the bones can be chewed.

But home-cooked ducks are usually home-raised ducks. From the beginning of the year to the end of the year, ducklings are not specially selected.

The blood duck made from adult ducks has a stronger taste and a richer aroma.

Lin Xu slipped the wok, then put in two spoons of tea oil, heated the oil, poured the chopped duck pieces into the wok, and stir-fried over high heat.

The moisture content in duck meat is high. In order to make the aroma better, it is necessary to stir-fry the water in the duck meat first, so that the peculiar smell of the duck meat can also float out with the water vapor, and the duck meat is more delicious.

Like fried chicken, the standard for judging whether the water in fried duck is dry is to observe the oil at the bottom of the pot. If the oil is clear, it means that the water is gone and the oil is cloudy, so continue to stir-fry.

When frying, you can't put condiments and ingredients, just keep frying with hot oil.

Not long after, the surface of the duck meat turned brown, and the fat in the pot turned bright yellow again, which indicated that the frying was almost done.

Lin Xu poured garlic, dried chili and millet pepper into the pot, and after stir-frying, poured in light soy sauce and dark soy sauce, and continued to stir-fry.

Pour the broth into the broth and start to simmer.

Taking advantage of this time, Lin Xu cleaned up the internal organs of the duck, and mixed some dried yellow sauce and Northeast miso, preparing to make braised duck offal.

While busy with work, Shen Guofu and his wife and Tan Yajun came.

"Oh, it smells so good."

As soon as he entered the door, Tan Yajun showed a surprised expression on his face. The fragrance of the tea oil reminded him of his travel experience in Xiangxi last year.

"Just use tea oil for Xiaoxu, the taste of today's meal is definitely not bad."

Camellia oil is expensive and fragrant, and it is the first choice for cooking Hunan cuisine.

Just as Old Shen was about to say a few words of politeness, he suddenly saw the densely packed pork on the kitchen workbench, and was immediately overjoyed.

I go, so much meat.

Is today an early Chinese New Year?
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