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

Chapter 552 Dundun gets angry: I haven't eaten for 5 minutes!Make fragrant rice duck! 【Subscribe】

"Yuanyuan, this way!"

At the exit of Yanjing West Railway Station, Chen Yuanyuan pulled her suitcase and before she reached the gate, she saw Chen Yan who was coming to pick her up, and said hello:

"Happy New Year, Sister Yan, I'm really sorry to ask you to take a trip."

"Tch, our sisters will be out of touch if they say this. How much weight has Smelly Yueyue gained in Yinzhou? I'm still waiting for her to return to the capital and make fun of her."

Chen Yuanyuan walked out of the gate, and then said:

"There are a lot of delicious food every day. I guess everyone is more or less fat."

After finishing speaking, she handed over the bag in her hand:

"Here, this is the sliced ​​cake that Yueyue asked me to bring. I brought a box to eat in the car, and locked the rest in the box. There is still half a box left to eat. Sister Yan, try it first."

When I got in the car, I always felt that one box was too small and not enough to eat, but when I lay down on the business seat and started eating, I realized that I really didn’t eat much of this stuff.

Not only because of the sweet and greasy taste of maltose, but the nuts in it are also ingredients with a very high fat content. If you eat a few more bites, you will feel full.

Chen Yan was not too polite, and took out a transparent disposable snack box from the bag. When she saw the neatly cut cakes inside, she immediately fell in love with it:

"Wow, it's tempting to look at. You ate half a box along the way? If you want me, I'll have two boxes."

"I didn't finish half the box. This is a few yuan for two children in the business class. I ate two yuan myself."

Fortunately, I brought a lot of snacks today, sweet, salty, sour, spicy, and all kinds of preserved fruits and meats. If I want to eat only sliced ​​cakes, I think sister Yuanyuan will be caught blind.

Chen Yan led her to the parking lot, opened the box by the way, took a piece from it and put it in her mouth, and was immediately fascinated by the sweet, sweet and crispy texture of the cut cake:

"It's delicious. It's much more delicious than the sliced ​​cakes I was tricked into. Although Yueyue wants to make me angry, but should I say it or not, these sliced ​​cakes are really well made."

Well, for the sake of cutting cakes, I forgive my cousin for being impolite.

But she swore in the group before that she would make cakes herself, and when she came back from Yinzhou, if she couldn't do it, let's see how I ridiculed her.

My dear sisters, you have to be so brave to stab a knife!

Yinzhou City.

Lunch at the scenic restaurant is still going on.

"Xiaoxu, will you start making elbow flowers later?"

Chen Meijuan asked casually while eating the cola chicken wings made by her daughter-in-law.

Lin Xu ate the loofah under the meat in soy sauce. The fresh loofah was wrapped in the soy sauce-flavored gravy, which was even more delicious than meat.

He took a mouthful of rice and said:
"Well, I'll clean up the skin later, and it's almost time to do it when it's done. By the way, Mom, is there any white cloth suitable for kitchen use at home?"

To make elbow flowers, you need to wrap the skin of the meat with cloth.

And the cloth used is preferably gauze or cotton cloth, so that the taste of the stewed soup can be immersed in the skin of the meat as much as possible.

"Yes, last time your second uncle asked your dad to bring some cage cloth, but your dad misremembered the number and bought a large bundle, which is stored in the kitchen cabinet... Is the cage cloth okay?"

Ordinary cage cloth is woven with cotton thread and has a large mesh, which is quite in line with Lin Xu's requirements.

He nodded and said:
"Okay, then take it out later and wash it with alkaline face first, so as not to have any industrial residue."

The newly purchased cage cloth cannot be used, as it may be contaminated with industrial residues or slurry applied during the weaving process, and needs to be cleaned before use.

When cleaning, it is best not to use cleaning products such as detergents that are prone to residues, so as not to contaminate the fibers of the cage cloth.

The best way is to clean it with kitchen utensils such as alkaline noodles or baking soda.

Not only can it be cleaned, but there will be no residue.

Shen Jiayue at the side secretly memorized it, although it is not necessary, but it is still quite bluffing to say it, a few words when making a video, and you will become an industry leader and an industry insider.

After the meal, Shen Jiayue originally planned to play badminton with Han Shuzhen to digest the food.

But at this time, she is busy studying, so she can't care about playing ball. After helping to clean up the dining table, she puts on her apron and rolls up her sleeves, dressed like a little cook:
"Xu Bao, I'll help you from today, tell me what you want me to do."

Lin Xu didn't expect his baby to be so enthusiastic. He originally wanted this girl to wash the cage cloth, but thinking that her hands are delicate and tender, they are not suitable for doing this, so he pointed to the duck soaked in water and said:
"Wash the duck inside and out, pull out the duck feathers, and squeeze out the blood from the duck's nasal cavity."

After speaking, he gave a demonstration.

I dug a few times in the belly cavity of the duck with my hands, took out some blood clots, and squeezed the sides of the duck's nasal cavity in the water.

Two balls of blood were immediately squeezed out from the nasal cavity.

No matter what kind of duck you make, as long as the duck head is involved, this step is essential.

Shen Jiayue was amazed, she never expected that the white-looking duck would be so dirty, so she squatted down and began to clean it seriously.

Lin Xu tidied up the kitchen, cleaned the dishes and chopsticks, and said to Chen Meijuan by the way:
"In the future, don't forget to install a commercial dishwasher in the kitchen. Hand washing is too laborious and not easy to clean."

Chen Meijuan took out the cage cloth from the cabinet, soaked it in clean water, and put a big handful of baking soda by the way:
"I have already placed an order, and it will be delivered when the logistics work. It is really impossible without a dishwasher. It is difficult to clean the oil stains on the plates."

Nowadays, big restaurants are basically cleaned with commercial dishwashers.

After washing, put bone dishes, soup bowls, small bowls, wine glasses, spoons and other tableware together and pack them with a packaging machine.

This is not only clean and hygienic, but also saves manpower.

After tidying up the kitchen, Lin Xu brought over the pigskin that had been soaked for several hours, first scraped the front of the pigskin with a kitchen knife, and cleaned up any stubble.

Then put the pigskin into the pot, add high-grade white wine, and blanch it.

Boil the water in the pot, first skim off the foam, then take out the pigskin and put it in cold water for a while, lower the temperature, then use a kitchen knife to scrape off the excess fat inside the pigskin.

When cooking with pig skin, whether you are making skin jelly or making various pork rolls, you should add the step of scraping the skin.

This can not only make the taste of the cooked dishes better, but also make the skin of the meat more sticky, making the overall appearance of the dishes better.

Scrape off the fat, turn it over, and scrape the outside of the pigskin again.

Put it in hot water and wash it again, and then you can carry out the step of wrapping.

After processing the pigskin, Lin Xu brought out the pork tendon meat that had been marinated for several hours in the refrigerator, removed the plastic wrap, and saw that the meat inside was almost marinated, so he brought a bundle of cotton thread and began to prepare to wrap the elbow.

Take a piece of pigskin, cut one side evenly, put it on the washed cage cloth, put a few pieces of marinated pork tendon on it, fold the pigskin at both ends, and roll it forward, one side is bigger than the other. The elbows with thick arms are rolled up.

The freshly rolled elbow flowers are not flat, and even slightly irregular.

But it doesn't matter, after wrapping cotton thread, these elbow flowers will become standard cylinders.

Lin Xu pulled the cotton thread up from one end, wrapped a layer of cotton thread densely around the elbow flower, tied it into a dead button, and put it aside for later use.

The reason why the dead buttons are entangled is that when these elbow flowers are turned, it is easy to tear the live buttons apart.

Anyway, this stuff is disposable, just pick it up with scissors when it comes out of the pan, it's very simple.

Prepare the elbow flowers one by one, bring the marinated soup that has been used in the kitchen, first boil it, then add some marinated ingredients into it, and add the boiled sugar color.

Boil again for half an hour, so that the flavor of the stewed ingredients can fully blend into the stewed soup.

Finally, put the wrapped pork knuckles in one by one, turn on the low heat, and keep the stewed soup in a half-boiled state. Soak it for two hours, and then the pork knuckles will be fully cooked.

Don't be in a hurry to make this kind of delicacy, otherwise the pork skin will be boiled, but the tendon meat inside will be raw, and such an elbow flower will be a failure.

After finishing the elbow flowers, Shen Jiayue next to him has already cleaned all the ducks.

When it was just cleaned, there was only a touch of blood in the basin.

But after washing like this, the whole basin is full of blood, and those ducks that were originally white and clean look even whiter, even with a snow-white feeling.

"It's no wonder that taking a bath can easily make the skin white. It turns out that it's the same as soaking ducks."

Shen Jiayue talked about her fallacies to herself.

After finishing the work, replace the duck with clean water and continue soaking.

In the yard outside, Aunt Shen Jiayue and the others washed the wild vegetables they had dug, while Shen Guofu was fiddling with the stones he had picked up.

The big boss planned to pick some pure black stones and pure white stones and find someone to build a Go.

Although he is only a layman playing Go, it does not prevent him from wanting to get a commemorative Gobang. Even if he has a grandson in the future, playing backgammon with the little one is also very commemorative.

On the wall of the pigsty, Dun Dun, who was full of food and drink, observed the fat duck in the cage again.

Compared with the big goose, the duck has a much more docile personality. For Dundun's observation, the duck will only quack twice, and then do what it should do, without paying attention to Dundun at all.

When Lin Xu came over with a kitchen knife, Dundun's eyes were full of doubts.

I thought I did something wrong, but the little guy became excited when he saw Lin Xu opened the cage and caught the duck out.

It jumped down from the wall of the pigsty and saw empty bowls not far away, so it ran to guard the bowls.

Ever since he ate chicken blood yesterday morning, Dundun has fallen in love with this taste. Now that Lin Xu was about to slaughter a duck, he leaned over and waited to eat fresh duck blood.

Lin Xu plucked the hair off the duck's neck and said while draining the duck's blood:
"Are you addicted to eating blood? But you can't eat too much of this thing. Eating too much is not good for your health."

When Dundun heard this, he immediately rubbed his head against Lin Xu's body a few times in a fawning gesture.

"Eat some duck blood today, I won't eat it in my hometown."

Dundun raised his paw and patted the back of Lin Xu's hand.

Agree!
After the duck's blood was drained, Lin Xu held the blood in one hand and the duck in the other, and the kitchen knife used for bloodletting was clasped under his thumb.

Back in the kitchen, he scalds and plucks the duck feathers first, then plucks the duck feathers clean.

Then I scoured some fragrant rice and steamed it in a steamer in a small pot.

Fragrant rice duck is a delicacy that combines duck meat and fragrant rice. It is not difficult to make, but this dish is not suitable for Shen Jiayue because it needs to use a knife to remove the meat.

But next time, I can buy a piece of duck breast for her to practice.

In addition to deboning, other steps are quite suitable for novices.

"Meow~"

Just as Lin Xu was steaming the fragrant rice, there was a loud cry from the kitchen door.

The little guy was originally waiting to improve his life, but after waiting at the door for a long time, he first plucked the hair, then steamed the rice, but he didn't make duck blood, so he got a little angry.

"Xubao, what's wrong with Dundun?"

"I want to eat duck blood. I thought about it not long after eating, and I will cook it for it later, but I got angry."

Lin Xu set up the frying pan, put water in the pan and boil it on high heat first, then turn it down to low, and then put the bowl containing duck blood into it to simmer.

Cover the pot and open it after a few minutes, and a unique umami taste of duck blood wafts out.

Dundun was even more anxious, meowing continuously.

In order to let it be eaten earlier, Lin Xu deliberately poured the blood clots from the bowl into the plate, and then put the plate on ice cubes to cool down quickly.

When it was not hot, it was brought to the door of the kitchen, and Dundun couldn't wait to pounce on it. Before it was placed on the ground, it lowered its head and ate it, a bit like a child eating jelly.

After Shen Guofu played with the stones, he leaned over to look at the puffy face and said:
"You like to eat duck blood, don't you? Let Boss Huang pick it up from the slaughterhouse."

Aunt said:
"It seems that fresh duck blood is sold in hot pot supplies stores."

"Really? I'll buy two boxes tomorrow. As long as the little guy likes to eat, I can make it for him."

The daughter and son-in-law have no children, so they should raise Dundun as their own grandson.

Lin Xu returned to the kitchen and took off all the bones from the duck.

Duck with fragrant rice cannot be made with bones. The biggest feature of this delicacy is that you eat fragrant rice and duck together with a spoon.

After deboning, remove the outer skin of the duck meat to separate the skin from the meat.

Duck skin is rich in fat and needs to be cooked separately, while duck meat needs to be kept fresh and tender, and should not be overcooked. Generally, cooking separately is the best choice.

Duck meat is cut into finger-sized cubes, placed in a small basin, marinated with onion, ginger, cooking wine, oyster sauce and light soy sauce.

Cut the duck skin into slices and set aside.

"Xubao, when will you make fragrant rice duck?"

"I'll make it when I'm about to eat. I'll fry some pepper and salt for the salted duck first."

To make salted duck, pepper salt is [-]% to [-]% of the weight of the duck, and the amount should be large, so that the duck meat can be marinated as thoroughly as possible and the excess water in the duck meat can be killed.

This water is the source of the fishy smell on the duck. Only when it is completely killed with salt can the duck meat be fresh and delicious, and the meat will become firm and chewy.

Refined salt is not suitable for pepper salt for salted duck, because the grains are too fine and the umami taste is not enough.

It is best to use refined large-grain sea salt, which is low in saltiness and full of umami taste, and because of the large particles, it can better clean out the impurities in the duck skin and the duck's abdominal cavity during the scrubbing process.

Lin Xu placed the frying pan for frying dry products, added two packs of large grains of sea salt, and slowly baked them over low heat.

The moisture in the salt is roasted, and the umami taste of the salt is stimulated at the same time.

When the sea salt is slightly burnt, add a few star anise, a few fragrant leaves, and a large handful of Dahongpao peppercorns.

Continue to stir-fry to get out the aroma of the peppercorns, pour them out of the pan into a basin, and let them air out to prevent the salt from gathering together and causing the peppercorns to burn.

Five p.m.

Lin Xu turned off the flame of the stewed elbow flower.

At this moment, the elbow flowers can't be out of the pot, so they need to be soaked for at least two hours to let the elbow flowers fully taste, so that the taste will be more perfect.

Then, he brought over steamed and cooled basmati rice.

Stir it with a spoon first, let the rice grains spread out naturally, and then beat a few egg yolks into it.

Seeing this scene, Shen Jiayue asked curiously:
"Only egg yolks?"

"Yes, only egg yolks are used. This step is to add flavor and color to the rice grains. Adding egg whites will make the rice grains stick together, so you can't put them in."

Stir well to coat each grain of rice with egg yolk.

Then he set up the wok and started frying the rice.

Heat the pan, slide the pan first, then put half a spoonful of duck oil in it.

The so-called duck oil is refined from duck skin and body fat like chicken oil. It has a strong duck flavor and is used in duck dishes.

Heat the oil, pour in the rice grains and start to stir fry.

Lin Xu said to Shen Jiayue while he was busy:
"This step is very simple, just stir-fry over high heat. When the rice grains are fried and fragrant, they can be served. No seasoning is added during the process."

Lin Xu brought a small, deeper basin, and put the golden-fried fragrant rice into it.

Next it's time to make the duck.

He set up the oil pan and turned on the fire for firing.

Before the oil temperature comes up, remove the scallions and ginger from the duck meat, add the egg whites left over from the beaten eggs, stir well, and then add a handful of dry starch.

Continue to grasp and mix, so that the dry starch is completely wrapped on the surface of the duck.

Finally, drizzle a little peanut oil to prevent the meat from sticking.

The oil temperature is [-]% hot, pour in the duck meat that has been coated with paste, fry for about ten seconds, and wait for the paste on the surface of the duck meat to solidify, then use a colander to take it out.

In this way, the duck meat can be tender and delicious, and at the same time, the moisture in the duck meat can be locked.

After this step, replace the wok.

Add a little lard, heat it up, pour in the duck skin, and stir-fry repeatedly until the duck skin is crispy and the orange-yellow duck oil is completely squeezed out.

Put a small bowl of corn kernels in it, stir-fry until fragrant, then add duck meat, diced peppers and garlic sprouts, and add a little broth to make the soup richer.

Served on rice in this way, the taste of basmati rice is more delicious.

Finally, add a little salt, sugar and pepper, then put a handful of cooked cashew nuts, drizzle with a little sesame oil, stir well, take out of the pan and serve on the fragrant rice.

This fragrant rice duck dish is finished.

The whole production process is very simple, and the seasoning is not complicated.

Shen Jiayue blinked, she didn't expect that the fragrant rice duck, which surprised her and her cousin before, was so simple to make.

Lin Xu said:

"If you like spicy food, you can replace the bell pepper with millet pepper or two vitex, and you can also add some dried radish and other ingredients. The degree of freedom is relatively high."

This is actually a bibimbap dish, combining duck meat with fried basmati rice.

Such a combination, together with the blessing of duck fat, lard, broth and other ingredients, will definitely not taste bad.

Shen Jiayue used a spoon to pull the rice and a few pieces of duck meat into her mouth and tasted it, her eyes lit up immediately:
"Wow, it's even more delicious than what I ate back then. I have to bring it over for everyone to try. By the way, this dish is very suitable for new dishes in scenic spots."

Her words immediately reminded Lin Xu.

Yes, such a simple dish with its own staple food is really suitable for tourists who are tired from climbing.

Thinking of getting down from Longshou Peak panting, and eating such a large dish of duck meat with fragrant rice, and then eating it warm, it feels like a wonderful frog seed coming to Miao Miao House—Miao Miao House—Miao Miao House .

Well, I will teach it to the second uncle later, and let him get a batch of ducks to practice his hands when the workers go to work, so that everyone in the scenic spot can taste the new food.

In this way, when tourists come, the employees will introduce them unconsciously.

Lin Xu put the dishes and meals to be eaten in the evening into a large tray, left the kitchen with them, and came to the dining room, where the dinner officially began.

In fact, everyone has already started eating at this moment.

Shen Jiayue brought the pot of fragrant rice duck, which surprised everyone.

The smell of corn, garlic sprouts, duck meat, basmati rice... all the aromas come together, making people addicted after one bite.

The most important thing is that there are no ingredients such as pepper and ginger in it, and there are no bones. You can eat it directly with a spoon, which is very enjoyable.

Shen Guofu said:
"I didn't care if I ate it before, but I didn't expect Xiaoxu to make it so delicious today."

Shen Jiayue said proudly:

"That's right, we used duck fat, lard and broth. Wouldn't it be delicious...Dad, don't snatch it, such a pot, remember to save your stomach, and there will be elbow flowers at night."

Hearing the word elbow flower, Shen Guofu's eyes lit up immediately.

Any surprises tonight?
Haha, the skewers I ate last night were very good, I didn’t expect to have elbow flowers tonight.

Sure enough, it must be the Chinese New Year, and the delicious food keeps coming!

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(End of this chapter)