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

Chapter 688 The Huaiyang Famous Dish at the First Banquet of the Founding of the People's Republic of China - Red Grilled Autumn Duck!Cross-border director circle! 【Subscribe】

"I'm saying you are in good health, you can beat me to tears with one hand!"

Unexpectedly, secretly speaking ill of Uncle Qiu was caught by him on the spot. Rao Dai has a thick skin, and at this time he was a little flustered, and hurriedly tried his best to make amends.

Lin Xu watched him change from rebellious to low-browed and pleasing, and couldn't help but sigh in his heart.

Lao Dai, who is not afraid of anything, is like a mouse seeing a cat every time he sees Qiu Yaozu.

Of course, this is also related to Qiu Yaozu raising his crutches.

Now I finally understand that this master Fu Mingming has good legs and feet, but he likes to use crutches. This is obviously using crutches as a weapon.

In order to ease Lao Dai's embarrassment, Lin Xu took the initiative to say hello to Qiu Yaozu:

"Why are you here, Uncle Qiu? Is there any activity at Diaoyutai today?"

Qiu Yaozu put down the crutch in his hand, and then said:
"Isn't your plan for that documentary about to start? I have also practiced some dishes for the state banquet at home these days. While I am not busy today, I will come to Building No. [-] to have a look. By the way, I will teach everyone that the honor of the first banquet of the founding of the country is Huai For Yang cuisine, I’m worried that if I don’t teach it, chefs of Huaiyang cuisine will not be able to cook that table in the future.”

Dishes for the first feast of the founding of the country?

Lin Xu just got this dish and was looking for an opportunity to show it off.

He smiled and said:

"Then can I go and listen later? I also studied the dishes of the first banquet of the founding of the country recently, and I think it is really simple, not as rich as ordinary people's wedding banquets."

Qiu Yaozu nodded, and said with emotion on his face:

"Yes, the founders of New China back then were extremely frugal in terms of food, and they truly managed to make every meal a meal that was hard-won, and even half a sliver of memory was hard to come by."

Frugality has always been the main theme of state banquets. Except for the first banquet of the founding of the country, which was a slightly richer combination of sixteen dishes, four dim sum and one soup, the rest of the state banquets basically followed the principle of four dishes and one soup.

The four dishes and one soup mentioned here are not just four dishes, but the main dish. In addition to the main dish, there are usually several appetizers, served with dim sum and soup, and there are about ten dishes in total.

The state banquet implements a regular meal system, all of which are single servings, and the amount of each serving is very small.

Basically, you can eat a dozen or so dishes without making people feel overwhelmed. This kind of weight control is actually frugal, and no leftovers shall prevail.

Of course, no one who attended the state banquet would really let go of eating and drinking.

Dai Jianli asked:
"What kind of food will Uncle Qiu make later? I want to learn it too."

Qiu Yaozu gave him an angry look:
"You learned how to make red grilled autumn duck 20 years ago, so don't go there, so as not to spoil the people in Building No. [-]...By the way, what did you want me to shoot just now?"

Dai Jianli thought that Qiu Yaozu was turning over the old score:

"It's nothing, I'm just joking with Brother Lin, don't knock...Uncle Qiu, don't you want to participate too? That's just right, let's go to the water pavilion to take pictures while we're not busy. as an ending."

Lin Xu found out that Dai Jianli really liked to walk on the verge of being beaten. The story was over again, and this guy brought up the old story again. Just now, Uncle Qiu should have raised his crutches on his head to refresh his memory.

Just when Lin Xu thought that Qiu Yaozu was going to turn his back on him, the old man looked at his watch uncharacteristically, nodded and said:
"Okay, let's go and shoot. Outsiders always think Diaoyutai is mysterious, so let's show more of the style here."

Nani?

Does this agree?
Lin Xu was surprised, he never expected Qiu Yaozu to agree.

Dai Jianli was also very surprised, he had already done it, and escaped when Uncle Qiu was swinging his crutches, unexpectedly he actually agreed.

That being the case, what else to say, start shooting!
He winked at Lin Xu, and helped Qiu Yaozu walk to the small pavilion not far away.

Soon, the three were ready to shoot.

Qiu Yaozu sat on a stone bench in the pavilion, holding a cane in both hands, quietly looking at the artificial lake beside him, while Dai Jianli bowed and stood behind him, whispering:
"The plan failed. Fan Ming from No. 11 and Yin Hongbin from No. 12 did not fight with Yuan Debiao from No. [-]... I'm sorry, I didn't execute well, please punish me!"

While Dai Jianli was speaking, Lin Xu used a slide lens to capture the scene, and finally did a tilt shift to cut the lens to Qiu Yaozu's gloomy face, and the material was shot.

Qiu Yaozu didn't say a word, and the filming was quite simple.

After Lin Xu finished filming, he added a few close-ups of Dai Jianli, such as expressions of fear on his face, trembling fingers, trembling lips and other frightened expressions.

After all the shooting, Qiu Yaozu got up and asked:
"Don't I have to say a few words?"

"No, your expression is already in place, and proper blank space will make netizens have more associations."

After shooting these, Lin Xu put the camera into the camera bag, looked at Qiu Yaozu and asked:
"Uncle Qiu, when will you start cooking the Red Grilled Autumn Duck? If it's still early, I'll edit the video first."

Qiu Yaozu said:
"Do it now, let's go, let's go to Building Six together."

Lin Xu didn't refuse either. He put the car in the courtyard on the No.12 building, and accompanied Qiu Yaozu to the No. [-] building. Dai Jianli was free and went to find Yuan Debiao. It seemed that he still wanted to fight.

On the way to Building No. [-], Lin Xu asked curiously:
"Uncle Qiu, does the red grilled autumn duck refer to the autumn duck?"

Qiu Yaozu smiled and said:

"Yes, ducks in autumn don't have too much fat. Eating them can get rid of autumn dryness and is good for your health. Although it's not autumn, the quality of ducks in spring is also good. You can make red steak."

Red grilled duck is a traditional Huaiyang famous dish. In the past, there were many ducks in Huaiyang area, and various eating methods emerged in an endless stream, such as eight-treasure gourd duck, boneless crispy duck, mother oil boat duck, Fuli duck soup, three sets of duck, Soy sauce duck, and red grilled autumn duck to be made today.

Grilled steak is a cooking method that is simmered in a pot with bamboo nets on a low heat, while red grilled steak is made by adding condiments such as dark soy sauce and sugar color to make the ingredients rosy and attractive.

In Chinese cooking, in addition to red steak, there are also cooking methods such as white steak and yellow steak. The chef should flexibly adjust the cooking method according to the different ingredients.

Soon, the two came to Building No. [-].

As soon as he entered the door, Qiu Zhenhua and Qi Siming greeted him.

Qiu Yaozu had informed two days ago that this kind of opportunity to learn is relatively rare, so Qi Siming came here specially today, wanting to learn one and a half tricks from the teacher.

Since I chose a Huaiyang cuisine chef as my master, I have to learn both magic and martial arts.

Only if you are proficient in all the white and red cases, can you be regarded as a qualified Huaiyang cuisine chef.

"Are you ready?"

Qiu Yaozu came to the back kitchen and asked Qiu Zhenhua.

He is not a person who likes ink marks, and today is a lecture, so he didn't give the back chef a chance to say hello and say hello.

Teaching, you have to have a teaching appearance, if you treat me well, everyone, then it will become commonplace to talk to relatives.

Qiu Zhenhua said:
"Get ready, the quality of the ducks is very good, and you can start anytime."

In a small hall in the back kitchen, all the chefs who are qualified to be in charge of cooking are waiting here. On the workbench next to it, there are several white striped ducks that have been cleaned up.

There are also a few pieces of pork belly placed around the duck.

Qi Siming asked curiously after seeing it:

"Why is there pork belly? Isn't duck meat itself quite fat?"

Lin Xu said:

"The dish of red grilled autumn duck is eaten in autumn. At that time, the duck had just experienced summer and had no fat, so it was necessary to add some pork belly to increase the moistness of the duck."

Ducks in summer have been swimming in the water and cannot store fat. Even the lean meat has become firm and delicate due to the large amount of exercise.

If this kind of duck is cooked by simmering, the taste will be lacking, so some pork belly should be added to make the texture and taste better.

After listening to Lin Xu's words, Qiu Yaozu nodded and said:

"Yes, to make red grilled autumn duck, you need to put pork belly. In addition to pork belly, you also need ingredients and condiments such as cabbage leaves, rock sugar, dark soy sauce, salt, star anise, green onions, ginger slices, rice wine, and wet starch. .”

The red grilled autumn duck has relatively few seasonings, which puts forward higher requirements for cooking, because once the cooking method is not proper, it will cause a fishy smell in the duck.

After Qiu Yaozu briefly explained it to everyone, he was ready to make it.

But before he started, he looked at Lin Xu and asked:
"Xiaoxu, you are so familiar with the reason for using pork. Do you know how to cook this dish? If you know how, you will be in charge, and I will be responsible for explaining it to everyone."

I'm in charge?
Is this going to test me again?
Just as Lin Xu was about to give way, Qiu Yaozu was thinking about the recent decline in his body, his old arms and legs, and his slow movements.

Hearing his half-truths and half-false words, Lin Xu didn't refuse, rolled up his sleeves, washed his hands, and started making.

He picked a white duck and put it on the chopping board, first removed the duck's buttocks and other parts, and then picked up the tweezers and plucked the duck's body, head and wing roots.

Qiu Yaozu next to him said:
"When making red grilled autumn duck, the skin of the duck should not be burnt. You can't use old ducks. You can only use young ducks that are about half a year old. This kind of duck has down, so you should pull it out as much as possible so as not to affect the taste."

After plucking out all the hairs on the duck, Lin Xu put the duck back on the chopping board, then picked up the kitchen knife, and started hitting the duck with the back of the knife.

First break a few joints on the legs, and then break the joints on the wings.

Finally, beat the back of the duck with a kitchen knife a few times, and break the thigh root and wing root respectively.

Seeing this step, Qiu Yaozu's eyes lit up immediately:
"It seems that Xiaoxu really understands this dish very well, even knows the steps of smashing the bones. This is the key to cooking red grilled autumn duck. In the past, when the master taught his apprentices, this was the last step to teach."

Qi Siming is the master of the white case, and he doesn't know much about these twists and turns:

"Why, master?"

Qiu Zhenhua next to him said with a smile:

"If these joints are not broken, the duck will be out of shape when cooked in a casserole, and it will also twitch due to nerve contraction, which will affect the final appearance. Therefore, the bones of the whole body must be smashed once, so that it will not deform when cooking. It’s easy to display when it’s cooked.”

After hearing this, Qi Siming realized the gap between the white case and the red case.

Master Baian seldom keeps his hands on such key details. On the contrary, the place where Master Baian keeps his hands is usually on the ratio, water temperature, cooking time, etc. He deliberately said a wrong number, so as not to cause the disciples to be hungry. The matter of the dead master.

After smashing, Lin Xu put the duck on a tray and rubbed salt on the surface and abdomen of the duck to remove as much blood as possible from the abdomen and dirt from the pores.

These steps do not need to be explained, everyone present knows them all.

Soon, the white table salt was rubbed dirty, like snow that had melted on the side of the road for several days, and the white color was completely invisible.

The ducks are visibly turning white.

Rinse with water to get the duck inside and out.

Then take a pot to boil water, add some green onion and ginger to the water, and after the fire boils, put the duck head on top of the pot, and hold a spoon in the other hand, scoop the water in the pot and pour it on the duck.

Qiu Yaozu said:
"The skin of tender duck is easy to stew, but this dish requires the product to be complete and the duck skin is not cracked, so before cooking, the duck skin should be scalded to maximize the toughness of the duck skin, and at the same time remove the surface of the duck. Smell."

Drizzle the skin of the duck with hot water, then put the whole duck in the water, and then wash and soak the duck inside and out, and then put it in cold water to shrink the duck skin.

After the scalding step is over, the production officially begins.

Lin Xu changed a casserole pot and placed it on the workbench, with a few cabbage leaves on the bottom of the pot, and then put the cooled duck in it, with the breast of the duck facing down and the head of the duck tilted to one side.

After finishing these, he set up the frying pan, put a little lard in the pan, heated up the onion, ginger and star anise, and stir-fried it until it was fragrant, then added a few slices of pork belly, and continued to stir-fry.

When the surface of the meat is slightly burnt, pour in the old soup, add salt, rock sugar, and dark soy sauce, stir evenly, pick up the pot and pour it into the casserole.

Finally, pour a large spoonful of rice wine into the casserole, put the casserole on the stove, bring to a boil on high heat, then cover the lid and turn to low heat to simmer.

The practice of red grilled duck is actually not difficult, especially the cooking process after the duck is packed, it is basically the simplest grilled dish.

But the simpler the dish, the easier it is to overturn.

For example, now, it is necessary to adjust the firepower in time to keep the soup in the casserole in a state that seems to be on but not on.

Qiu Yaozu said to everyone:

"This is a very typical Huaiyang dish. Whether it is seasoning or cooking method, it incorporates many techniques of Huaiyang cuisine. For example, to make the dish have the aroma and taste of pork without being greasy, cabbage leaves are added to remove the excess. The fat is absorbed... This is very similar to the requirements for stewing lion's head."

To make stewed lion's head, a layer of cabbage leaves will be covered on the surface of the casserole. This is not only to absorb the fat, but also to prevent the soup in the pot from boiling, causing the lion's head to scatter.

Qiu Yaozu said to everyone:

"If you understand it, you can do it yourself. If there is something you don't understand, just ask."

When learning to cook, after reading the recipe, it is best to practice it as soon as possible, so as to deepen the impression and at the same time fully understand the essentials of the cooking steps.

So Qiu Yaozu asked everyone to start practicing, anyway, these ingredients will be eaten as lunch, and there will be no waste.

Soon, everyone took a duck and started to make it according to Lin Xu's previous steps.

The red grilled duck needs to be stewed in a casserole for more than two hours to reach the point where the meat is rotten and boneless.

Lin Xu didn't intend to stay here all the time, he greeted Qiu Yaozu and Qiu Zhenhua, then drove the car with his camera on his shoulder, and took out the laptop from the trunk.

Then I sat in the restaurant of Building No. [-], copied the video material to the computer, and started editing the video.

In the first half of the video, there is really a feeling of sharpening the knife to Lao Yuan, especially Yin Hongbin, who sharpens the knife while using a Northwest accent to point out, it seems that he really has a deep hatred with Yuan Debiao.

But then the screen changed, and the video jumped to the last time everyone cleaned up the cattle together.

Eighteen chief chefs, together with Lin Xu, the supervisor of the catering department, worked together seamlessly to clean up a cow.

It looks both craving and decompressing.

Then I released some photos of the whole cow. The whole thing is a whole cow feast, full of a large table of dishes, making people completely focus on the meat.

In the end, adding the scene in the Linshui Pavilion not only increased Lao Dai’s role in the scene, but also gave people a feeling that this matter is not over. The indirect response is that these are all jokes, so you don’t have to take it seriously.

After the video was edited, Lin Xu directly uploaded it to his personal account.

Not long after, the video appeared on the update list, and netizens who were eagerly waiting to eat melons flocked to it.

Just like what Lin Xu thought, when he saw Yin Hongbin sharpening his knife, a bunch of bullet screens of "@ Diaoyutai Yuan Debiao" floated across the screen.

At the end of the video, netizens expressed their views one after another:
"Hey, Boss Lin has sneaked into the director circle?"

"The ending is super bright, and it reveals the unknown side of Diaoyutai for us. It turns out that the eighteen buildings are the eighteen halls [狗头]"

"Old Dai's acting skills are so good, I took it seriously."

"Who is this old man in the end? That attitude of not being angry and arrogant is really scary."

"I'm really looking forward to the development of the next story. Can I play a guest role as a passerby?"

"Don't be unfinished. I hope it will be a Diaoyutai version of Zhen Huan. I support Niu Colu Laodai."

"Then I support Fucha Lao Xie."

"..."

In the comment area, there were no conspiracy theories that emerged endlessly before, and now everyone is enthusiastically substituting into the Legend of Zhen Huan, and various stalks emerge in endlessly.

Looking at these comments, Lin Xu heaved a long sigh of relief.

I finally got things over, I'd better cut the video myself in the future, lest the good baby really cause any trouble.

Thinking of Shen Jiayue, Lin Xu suddenly wanted to know if this girl had gone to the ginkgo garden. If she hadn't set off, she would have brought Dundun to eat ducks.

At the same time, in the ginkgo garden.

Shen Jiayue came to the stable with Dundun in her arms, Xiao Bai saw Dundun approaching, and immediately ran over joltingly, just about to rub his head affectionately at Dundun, the second prince suddenly walked over with graceful steps.

Xiaobai immediately stopped in his tracks, secretly looking forward to the picture of the boss and the second playing the dog's brain...

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I haven't had such a heavy snowfall in the whole winter, but unfortunately I don't have time to go out for a walk.This chapter is 5000 words, ask for a monthly pass!
(End of this chapter)