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Chapter 597 Female Oil Boat Duck: A seemingly simple dish that has been lost! 【Subscribe】

"The duck in oil is a de facto dish that has been lost."

The duck is slaughtered, or the neck is open, which can keep the integrity of the duck meat to the greatest extent.

Qiu Yaozu carried the duck, quickly pulled out the remaining feathers on the duck, and then said this sentence.

Qi Zhentao was a little surprised:
"Uncle, now in Suzhou, don't there are several stores that sell female oil boat ducks? Why do you say it has been lost?"

Qiu Yaozu smiled:

"With the improvement of soy sauce technology, except for a few ancient soy sauces, you can't buy parent oil at all, and even if you can buy it, it is not less than 1000 yuan a bottle... Do you think those shops are willing to use it? There is also , Those stores made the female oil boat duck into the eight-treasure duck, which is too different from the original female oil boat duck.”

Lin Xu was a little surprised when he heard that, he didn't expect that the recipe of this dish is quite exquisite, and what's more, he didn't expect that the mother oil in soy sauce is so expensive.

Seeing that he was a little confused, He Jiashun took the initiative to say:
"The essence of the soy sauce made in the ancient method is floating on the top layer. If you put the top layer aside and put it away, it is the mother oil that can only be eaten by wealthy families. The soy sauce left in the tank is of low quality and cannot be sold at a high price. , poor people eat this kind of inferior soy sauce..."

No wonder Qiu Yaozu said that a bottle would cost no less than 1000 yuan. Thinking about the essence of a tank of soy sauce being sold together, the price cannot be lowered.

This is due to the status gap.

Let me go, this mother oil is so delicious that I can use three kinds of oil to enhance the fragrance.

Qiu Yaozu tidied up the duck, carefully scrubbed the duck skin with salt, cleaned out the dirt in the pores as much as possible, and rinsed it again with clean water.

The duck in the pot will simmer for a long time, Qiu Yaozu looked at Lin Xu and asked:

Huaiyang cuisine conveys such an idea everywhere, from the refreshments before the meal to the desserts after the meal. Except for the literati, it is difficult for others to get the point of it.

The mille-feuille oil cake just out of the pan is a bit sticky and not suitable for eating because it has a lot of fat and high temperature, it is easy to burn your mouth, and because of the sugar.

Lin Xu sighed helplessly in his heart.

"These are all the rules summed up by the predecessors. Today's chefs just pick up ready-made ones."

"It's really not easy to buy. I paid for it myself and asked someone to make it with the ancient method. The annual quantity is not much, and every penny of each family is basically gone."

Lin Xu was a bit greedy for this dish, and now he finally understood why Qiu Yaozu said that this dish had actually been lost.

"When will Xiao Xu make beef stew?"

If you think about it, if you want to eat duck stuffed with stuffing, you can just eat the eight-treasure gourd duck. Even if you want to eat stewed duck, the fire-heeled fairy duck is even more famous.

Everything is ready, let's start the stew.

This part of the beef is fat and thin, and it is most suitable for red stew.

The taste is very comfortable, neither greasy nor sticky. When you eat it in your mouth, you can clearly feel that the soft dough seems to melt in your mouth.

"Not greasy, because the mother oil is too umami, so duck fat, lard and scallion oil are used to increase the aroma, so as to achieve the balance of umami flavor."

Qiu Yaozu smiled:

Both troublesome, efficiency is also low.

One escaped into the homes of ordinary people and became the cornerstone of northern home cooking, while the other took advantage of the characteristics of Jiangsu’s bulk dishes to incarnate local cuisines such as Zhenjiang cuisine, Jinling cuisine, Subang cuisine, Xibang cuisine, and Benbang cuisine.

Lin Xu tasted two more pieces of mille-feuille oil cake, and the more he ate it, the more delicious it became. He even found the amazing feeling of eating jade siu mai for the first time.

"It's not difficult, as long as there is mother oil and duck, just put it in a casserole and simmer over low heat... By the way, this dish is very oily, and the duck fat in the duck stomach cannot be removed. When stewing, at least one For a pig’s trotter, when it’s ready to be cooked, a bowl of scallion oil is boiled, and the scallion and oil are poured into the casserole.”

Such cost is indeed high, and it is indeed impossible to promote it on a large scale.

It's not like now, three chicken heads and six chicken buttocks can be eaten in a serving of farm fried chicken.

"I'll go, isn't this oil cake too delicious?"

Lin Xu imagined this texture and taste, and couldn't help asking:

"Three hours of stewing like this will almost finish it."

As for the stewed meat ingredients, it is potatoes, carrots, and onions that are hobs. The size of the pieces should be the same as that of beef.

Qi Zhentao helped him take down the steamer and put it aside. Lin Xu saw that the whole dough sheet had obviously swelled up, and the green silk and red silk scattered on it also stuck to the surface at this time.

After the mother oil is skimmed off, the remaining soy sauce is of low quality and can only be used for pickles.

This taste is really amazing. If it weren't for the faint scent of noodles, it would be hard to believe that the main ingredient of this thing is just the most common flour.

"I can't help it. The chefs are lazy. In the past, they asked for nine taels of water per catty of noodles. Now it's good to get seven taels of water. Many places simply make semi-leavened steamed cakes, and the lard is replaced with salad oil. .”

Lin Xu nodded:

"Xiao Xu, do you want thousands of layers of oil cakes in your shop?"

However, the exquisiteness of Shandong cuisine reflects the traditional thinking of the order of seniority and status, and those who eat it suddenly will have a sense of inferiority consciously or unconsciously.

Qi Zhentao echoed:

Even the more Gait you get, the more disgusted you become.

"Not tired?"

Qiu Yaozu said:
"The mother oil is becoming more and more precious, and the store is reluctant to use it, and they want to sell it at a high price, so they figured out the eight-treasure method of removing the bones of the whole duck and filling it with fillings, using other ingredients to make up for the lack of mother oil, but In the end, it was neither fish nor fowl, making people who know how to do it ridiculous.”

After Qiu Yaozu finished speaking, he began to tie the ducks with hay, and taught Lin Xuwang how to tie the knots.

Qiu Yaozu looked at Lin Xu and asked:

"Now, I have to stew the beef first."

Qiu Yaozu washed his hands and looked at the steamer, the mille-feuille oil cake inside was almost ready.

I go!

The so-called king knot is to tie the duck breast, duck body, and duck legs horizontally with hay, and connect them vertically in the middle. In this way, the two wings of the duck and the duck are tightly tied together with the duck body. No matter how boiled it will not fall apart.

The stewed meat is used as a side dish and can be eaten at the end.

There is no need to add seasoning when stewing meat, just use vegetables such as onions, celery, carrots, etc. to increase the umami taste of beef and vegetables.

Isn't the duck completely soaked in fat?

He Jiashun picked up a piece and tasted it, then smiled and said to Lin Xu:
"Eat more. You can't buy this kind of oil cake in the market, even if you go to Yangzhou."

Lin Xu looked at Qiu Yaozu and asked:
"Uncle Qiu, is it difficult to make a female oil boat duck?"

It is used as a spice when stewing meat, and it will be thrown away when it is out of the pan.

In this way, the lard will no longer burn your mouth, and the sugar juice will seep into the noodles again, making it soft and smooth, sweet and elegant.

As for the taste of the steamed thousand-layer oil cake, as long as it is cheaper, no one will care.

It’s really not unpalatable, just the ingredients and fat, plus a bowl of fried scallion oil on top of the pan, this kind of duck meat makes people drool just thinking about it.

This step can also be done in a pressure cooker.

Bring to a boil over high heat to evaporate the alcohol.

Lin Xu took the soaked beef out of the water and put it into a pot of cold water with more water.

"Only, the more lazy and slippery the whole industry is, the more we cook in the traditional way. Anyway, we don't have to worry about customers, and the employees in the store are willing to learn."

After 2 minutes, Qiu Yaozu lifted the lid of the pot.

Therefore, in modern society, these two cuisines have declined successively.

One piece of red and one piece of green, cut them all up and then cut them into diamond-shaped pieces. Finally, the two colors are placed on the plate alternately. This thousand-layer oil cake is completely done.

No wonder it won the crown of dim sum in the 83 God War.

Then, there is the sweetness and aroma, and the aroma of flour.

Taking advantage of this time, he said to Lin Xu:
"The difficulty of the thousand-layer oil cake is the word elegant. Qing means that the mouth is not greasy, does not stick to the mouth, and the ratio of sugar and oil is just right. Ya means that the taste is good, and the dough is soft but still delicious. Taste the delicacy of the layered skin, which is the elegance of the tip of the tongue.”

He took the dough out of the steamer while it was still hot and put it on the chopping board. Only then did Lin Xu see that the whole dough was like a dough cake soaked in oil, and it felt like oil would seep out when pinched.

As soon as He Jiashun heard it, a look of surprise appeared on his face:
"Is this extra-grade mother oil?"

"It's almost there. You can't eat the mille-feuille oil cake while it's hot. You have to let it dry for a while. That's when it tastes the best."

After tying up the duck, Qiu Yaozu took out another pig's trotter from the refrigerator.

Upon hearing this, Lin Xu rolled up his sleeves and said:

Lin Kee has a unique advantage, that is, the high enthusiasm and the learning atmosphere in the back kitchen.

Red stewed beef is the same as stewed mutton. It must first be cooked with cooked beef, and then the stew can be started. The original soup of boiled beef can also be used as the soup base of red stewed.

Bring to a boil over high heat, remove the foam, then add onions, celery, carrots, coriander, bay leaves, and black peppercorns, and pour a tablespoon of red wine over it.

Qiu Yaozu nodded and said with a smile:

Just tell me how much the duck stewed in this way sells for.

Why not eat a dish that is better than gourd painting, the price is not cheap.

For this dessert of thousand-layer oil cake, the more water there is, the better it is.

The recipe of this dish is really not difficult, because all the flavors come from the mother oil, and as for the seasoning, just add some rock sugar and some rice wine, which is relatively simple.

He Jiashun seemed to be no stranger to this dish, and said with a smile:

Lin Xu opened the refrigerator door and took out a piece of beef rib weighing three to four catties.

Cut the beef into mahjong pieces, soak them in cold water, and then change the knife for other ingredients.

In addition to beef, Lin Xu also prepared celery, purple onions, carrots, potatoes, coriander, bay leaves, black peppercorns, red wine, old-fashioned tomato sauce, imported butter, flour and other ingredients and ingredients.

Cut the carrots into large slices with an oblique knife, pat the celery and cut into long sections, cut the onion in half, and prepare the coriander and fragrant leaves. This is the stew material.

When Lin Ji puts the Melaleuca Oil Cake on the market, Yangzhou Shuangjue will officially settle in.

I have to say, this is very touching.

After reading the experience, he pinched the cut edge and tasted it. As soon as he ate it, he felt the layered and dense texture of the dough.

Easy to operate and easy to make.

Lin Xu said:

Lin Xu asked a very crucial question:
"This can of soy sauce, ordinary people can't buy it?"

This process takes about four to 10 minutes or more, and the beef must be stewed thoroughly first, so that the beef stew made in this way is delicious.

Qi Zhentao said:
"If you want to be particular about it, it has to be Huaiyang cuisine. No matter what kind of meat is involved in stewing, you will put a plate in it, or cover it with a few cabbage leaves. This is not only convenient to taste, but also completes the presentation."

Let it dry for a while to let the oil cake cool down.

A pleasant fragrance wafted out from inside.

But now chefs are all working workers, who would use so much water and noodles so painstakingly, basically just soft dough with six to seven taels of water.

"The best soy sauce on the market is the top soy sauce, and this small can is the top soy sauce among the top soy sauces. Adding half a can to a tank of soy sauce can improve the quality of the whole tank of soy sauce."

In this way, the blood foam in the beef will be fully stimulated, and at the same time, the soup of the meat will become clearer and clearer. At this time, the pot can be covered and stewed.

Lin Xu's expression was very surprised. Although he had imagined the taste and texture of the mille-feuille oil cake from the beginning, he realized that his imagination was still not enough after eating it.

Qiu Yaozu nodded:

Thinking about the cost of this production, organic soybeans must be selected first, and they must be selected by hand. Only the full and complete soybeans are used, and then they are produced using the ancient soy sauce brewing method.

"I'm also making money, and I just want to remind customers that not all thousand-layer oil cakes can be worthy of the title of Yangzhou Shuangjue."

When it foams again, skim it off and add a large bowl of cold water to the pot.

Under normal circumstances, before taking the soy sauce, it needs to be stirred a few times in the tank to stir up the mother oil, so that the quality of the whole tank of soy sauce can be improved a lot, and after stirring, the first pumping is done twice.

Whenever it comes to high-end Huaiyang cuisine, there is always a feeling that the undergraduate course is for nothing.

Among the eight generations of cuisines, Shandong cuisine and Huaiyang cuisine are notoriously exquisite.

Huaiyang cuisine, on the other hand, embodies the elegance of cultured people everywhere, and people can't help feeling "I am an illiterate myself" while eating.

"To make duck in oil, you have to boil the duck and pig's trotters first, otherwise you will ruin the whole pot of oil, which is a pity."

That's why the chef is so skilled.

It’s no wonder that modern people don’t like Huaiyang cuisine. I spend a lot of money on food, but the dishes on the table ridicule me as uneducated. Everyone will be upset.

Such a delicious snack is really amazing.

Qiu Yaozu put the frying pan on the shelf, added water, green onion, ginger and fragrant leaves and other ingredients, and then put a tablespoon of rice wine, brought to a boil over high heat, and blanch the duck.

Put the blanched duck into the casserole, dot the pig's trotters around the duck, add a handful of rock sugar, onion and ginger spices, half a jar of mother oil, and then add rice wine and a small pot of broth.

Not to mention, the red and blue colors look pretty good.

It is estimated that less than [-] yuan is not enough. According to the normal profit of catering, the price should be more than [-] yuan... How many people in this world are willing to spend thousands of dollars to eat a stewed duck?
Wouldn't it be delicious to have a meal of fresh seafood directly, or a feast of wagyu beef?

Lin Xu glanced at the casserole and saw that Qiu Yaozu was going to turn off the heat of the steamer, so he asked curiously:
"Is this thousand-layer oil cake okay, Uncle Qiu?"

Qiu Yaozu took a thin slicing knife and cut off the four sides to make straight sides.

The pressed meat is also soft and delicious, but today I am not in a hurry, and psychologically, it is better to eat meat that is cooked slowly.

Among them, onions and carrots need to be prepared in double portions, one for stew and one for stew.

In the kitchen of Qiu Yaozu's house, there are two super large refrigerators, which are full of various ingredients, and there is a walk-in refrigerator in the basement for storing ingredients.

As for ketchup, it is used to enhance the taste and color. The old-fashioned coloring effect is better. You can't use tomato sauce, otherwise you will just wait for the car to overturn.

Lin Xu took out all these ingredients and began to modify the beef.

Since ancient times, Chinese people have hated being despised and uneducated.

Customers are willing to praise it, employees are willing to learn, there is no reason not to try this dim sum.

After finishing these, he took out some dried lemongrass from the cupboard, and said to Lin Xu:

Not to mention the past, even now, mother oil is not affordable for ordinary people.

Then buckle a plate in the pot, so that the whole duck can be pressed in the soup, and at the same time, it can prevent the soup from boiling and boil the duck meat.

Then Qiu Yaozu took out a mud-sealed earthenware pot from another set of cabinets, and after opening it, there was a strong soy smell wafting out.

When Lin Xu saw it, he quickly took it, cleaned it, and chopped it into large pieces.

But it just didn't seep out.

In the past, craftsmen paid attention to it, saying that a duck is a duck, and let customers see it clearly.

He covered the pot, turned it down to a low heat and started cooking.

"Good boy, thank you!"

Qiu Yaozu turned off the fire on the stove and steamed for 2 minutes.

At that time, you can open a combination on the menu, combine the two dim sums to get a discount, or simply come to Yangzhou dim sum, so that customers can eat two dim sums for the same price.

Then, according to the distribution of the green and red threads, cut the noodles one by one.

Qiu Yaozu was very emotional. No one in the Huaiyang Cuisine area would like to make dim sum according to the orthodox method, but Lin Xu was willing to promote it in his shop.

While earning money, you can also promote culinary culture, which is very good.

Lin Xu immediately used the cooking learning card and learned the recipe of this delicacy.

He Jiashun said:
"I've heard of the oil boat duck in the past, but I haven't really seen how it is made. Now that my brother said that, I understand. No wonder in the past it was said that after eating the boat duck, you should cook some noodles. Let alone the noodles in this soup, put it as you like. A few leaves are hard to eat and you can’t go anywhere.”

"The duck is stewed for a long time. In order to prevent the bone from being deformed and resulting in poor appearance, the duck will be tied up with a straw rope and tied into a king knot, so that the stewed duck is complete... Customers can also see it when eating It turns out to be a complete duck, and there will be no cheating."

Qiu Yaozu looked at the dishes prepared today:
"It's just a big male duck and three or four catties of beef. Even if we don't add other dishes, we can't finish it. Let's call a few people to eat, so as not to waste it."

Call someone to eat?

This proposal is good!
Such a delicious dish, naturally let the baby taste it, I don't know what this girl is doing at the moment...

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When I’m hungry, I can’t help but salivate when I write food, it’s really hard for the little sugar man!This chapter is 5000 words, ask for a monthly pass!
(End of this chapter)