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

Chapter 740 The duck heart that is really burnt out with fire is delicious!The practice of roast duck sauce! 【Subscribe】

"Is it difficult to burn the duck's heart, Xu Bao?"

Shen Jiayue asked curiously when she saw Lin Xu started to attack.

"It's not difficult, it's very simple. It can be regarded as a side dish that is more suitable for drinking in summer. It's a pity that the current cooking technology has made this dish regress."

regress?
Shen Jiayue looked surprised. As a child who grew up in the capital, she was no stranger to the burning duck's heart.

No matter which roast duck restaurant has this dish, the outside of the mouth is a little burnt, but the inside is the unique crispness of the duck heart, with a hint of wine.

Isn't this the best way to eat?

Lin Xu smiled and said:

"Any duck heart that has not been burnt should not be called fire duck heart. This dish is made by a master chef who accidentally dropped the duck heart into the charcoal fire. It is suitable for drinking, but with the improvement of craftsmanship, chefs changed the step of burning to frying... This approach is wrong."

Only then did Shen Jiayue realize:
"You mean, none of the flaming duck hearts we ate were flaming?"

"That's right, they were all blown up, so it's easier and safer, and it's easier to master in terms of technique."

"No wonder sometimes I feel that the heart of the duck is greasy after eating. It turns out that the method is wrong...Xu Bao, are you going to make Huoliao today?"

Lin Xu nodded:

"Yes, today I want to show you the authentic duck heart that does not need to be deep-fried, and is really made with flames."

After finishing speaking, he picked out the duck heart from the internal organs and prepared to change the knife.

And Shen Jiayue sent a message to Chen Yan with her mobile phone:

"Sweet potatoes, sweet potatoes, I'm Tudou, my family Xubao is going to make duck hearts that are really burned with fire. If you want to eat them, come here quickly. There are ten duck hearts in total, and they won't wait until the expiration date!"

In the room of the Cliff Hotel, Chen Yan, who originally planned to have a video call with Ren Jie, was wearing yoga pants, sitting cross-legged on the sofa watching "Dark Glory" cast on the TV.

Officer Ren works overtime at night and has no time for video calls, so Yan Baobao can only choose to watch TV.

Just as she was seeing the highlights, a message from Shen Jiayue suddenly popped up on the big screen, which startled her.

Burning the duck's heart?

When Chen Yan saw this dish, she immediately snorted. If you are cooking roast duck right now, it’s okay to try it, but if you burn the duck’s heart, this is a side dish in the capital, okay?

It's really used to start a fire, isn't everyone doing this... Hey wait!

Speaking of this, Chen Yan suddenly remembered that when shooting a duck heart dish in the previous paragraph, Geng Lishan muttered, saying that the fire-seared duck hearts are all fried, which is far from the real one.

Brother-in-law wouldn't want to do this kind of real duck heart, would he?
If this is the case, then my [-] regiment will have to help the scene no matter what!
Thinking of this, Chen Yan immediately got up, turned off the video on the screen, put on outer pants, a beige windbreaker, Martin boots, and a basin hat, and strode outside.

When I arrived at the door, I happened to meet the security guard who went down to inspect, so I got on the internal commuter car and went straight to the farm restaurant.

In the kitchen of the restaurant, Lin Xu removed all ten duck hearts from the blood vessels and the oil film covering the heart, washed them with clean water, and gently pinched the hearts a few times to wash out the blood inside.

Once cleaned, it's time to change the knife.

He cut open the duck heart vertically with a kitchen knife, exposing the ventricle and atrium inside, then removed the piece of meat with the fascia on the upper end, and then evenly punched a flower knife inside the duck heart.

After laying it out, pull it lightly, and the original three-dimensional heart becomes a fan shape.

The dish of burning duck heart is not only the crispness of the duck heart, but also its shape. The duck heart must become a fan, so that it is qualified, and the taste and taste of the burnt duck will be more outstanding.

Seeing this scene, Shen Jiayue couldn't help saying:
"Wow, this knife is really a dojo in a snail shell, and it feels more delicate than the modified knife on a duck gizzard."

Duck gizzard dishes are almost all known for changing the knife, but in terms of fineness, the shape of the duck heart cut into a fan with a flower knife is more outstanding.

After all, the duck heart is relatively small, and the inside of the duck heart is curled when cutting. It is really difficult not only to cut evenly, but also to determine the shape of the duck heart after it is unfolded.

But the more difficult it is, the more it can explain the technique, so the general master chef wants to shock the kitchen, and a simple fire-burning duck heart can convince everyone.

After all the ten duck hearts had been modified, Lin Xu put them into a bowl, put salt, sugar, light soy sauce, pepper and other seasonings in it and mixed them, then added scallions and ginger slices to get rid of the fishy smell of the duck hearts.

After finishing all this work, Lin Xu said to Shen Jiayue:
"Go to the restaurant and get a bottle of Moutai."

"Oh... um? Moutai? Do you still need Moutai to make duck heart?"

Now the price of Moutai is much more expensive than the price of duck heart. Is it too extravagant to use Moutai to make duck heart?
Lin Xu said while choosing coriander:
"This dish must reveal the sauce aroma of wine, Moutai is essential."

This is not because the sauce-flavored technology is far ahead, nor is it magic. The main reason is that the duck heart was part of the water back then, and customers were unwilling to eat it.

In order to increase the attractiveness of Yaxin, the masters of Quanjude chose to use Moutai to increase the identity and status of Yaxin.

Thanks to Moutai, Huoliaoyaxin has come into the sight of customers.

The sauce-flavored wine taste has also become the criterion for judging the heart of the duck.

Today, the delicacy of duck heart no longer needs Moutai, but in order to pursue the traditional flavor, Lin Xu still chooses Moutai.

Anyway, there is more than half of the bottle left at noon today, even if it is not used, it will be secretly missed by the old man.

Shen Jiayue quickly brought a chunky white porcelain bottle, just as she came to the kitchen, Chen Yan also walked in:
"Tsk tsk, what's the situation? Is this going to let us carry you back?"

She thought her cousin was going to drink.

Shen Jiayue said:
"I don't drink it for duck heart. It's spicy and choking. How can it be as comfortable as kvass?"

Chen Yan: "..."

Well, I was defeated by you.

Lin Xu opened the bottle and poured some Moutai into the duck's heart.

Then it's time to take a plate, buckle it on the bowl, and start marinating.

Taking advantage of this time, he prepared the coriander stalks, peeled a scallion, removed the green onion leaves and core, only the white part of the scallion was cut into eyebrow scallions, and put them together with the coriander stalks.

Scallion white tastes fresh and sweet, but it is easy to eat the fiber inside, so it should be cut obliquely to cut off the fiber inside, so that the fiber will not be chewed when eating.

The scallion cut out by an oblique knife is straight at one end and curved at the other end, which looks like eyebrows, so it is also called eyebrow scallion.

After preparing the green onions and coriander, Lin Xu made a sauce with balsamic vinegar, light soy sauce, sesame oil, salt and a little soft white sugar, mixed the eyebrow scallions and coriander stalks, put them on a plate and spread them out.

The duck heart has been marinated for a few minutes now.

He opened the plate, and the aroma of the wine became more intense.

Carefully pick out the duck heart with chopsticks, put the knife edge up on the plate, and pour the marinade on the duck heart.

Put everything away, point a lighter at the plate, and the flames will rise immediately.

"Wow! So beautiful!"

"Just for the appearance, this dish is worth it."

The two sisters thought it was amazing. They never thought that this dish could be made in this way.

Lin Xu said:

"The highest temperature of the oil is only about [-] degrees, and the flame temperature of the alcohol can reach [-] or [-] degrees, which is much higher than the temperature of the oil, so the prepared duck heart will be more delicious without any greasy feeling."

There is not much wine poured into the duck's heart, and it was specially marinated for a while before it was ignited, so it was extinguished soon.

At this moment, the duck heart on the plate has also been burnt. Lin Xu put it into the plate with coriander stems and eyebrow scallions with chopsticks. more wonderful.

Come here in the hot summer, it will definitely cool off your fatigue.

If you don’t like coriander stalks and eyebrow scallions, you can leave it out, but you still need to change the plate that has been burnt by the flame, otherwise the temperature will be too high, and the taste of the duck heart will soon become stale.

"Can I have a taste?"

Shen Jiayue didn't hate the smell of wine anymore, and she was eager to try it with her chopsticks.

"Okay, just be careful not to get burned."

After Lin Xu finished speaking, he began to pack the remaining ingredients such as duck gizzards, duck tongues, duck intestines, and duck livers.

It's too late today, so wash it and put it in the refrigerator first, and cook it tomorrow.

"Wow, this duck heart is delicious. It's not greasy at all, it's crispy and crispy, and the skin is slightly burnt. It's so delicious!"

Shen Jiayue exclaimed, never thought duck heart could be so delicious.

Think about it, too. In the past, all the food was deep-fried. Not only was it greasy, but sometimes it was fried and prepared in advance.

This kind of duck heart should taste tasteless, and it should have no fragrance. It is easy to hide a puddle of fat in the gap between the knife and flower, and it is greasy in the mouth after eating, which is very unpleasant.

But the roasted duck is neither greasy nor tastes better.

Especially the charred feeling of the outer skin, coupled with the fresh and crispy inside, it is perfect when you eat it in your mouth.

Chen Yan also thinks it is better than the roasted duck hearts made by those roast duck restaurants in Yanjing:
"Restaurants in the capital also have flaming dishes. They all follow a formality, fry them first, and then light the fire when they are served. It is not as delicious as the duck heart made from pure flaming."

Delicious duck heart must be crispy and delicious, not greasy or wrinkled.

"Hey, the smell of wine is so strong, what are you eating?"

The scent of Moutai quickly attracted Shen Guofu. He looked at the duck hearts on the table, then at the Moutai wine on the side, and glanced at his daughter in surprise:
"The cost of this plate of duck heart is too high, right? I have to try it."

Originally, I wanted to talk about my daughter, but after thinking about it, I was already married, let alone cooking with Moutai, even if I used Moutai to cook the arowana at home, Xiao Xu had to take care of it.

But smelling the fragrance, the duck heart seems to be doing well.

He picked up a pair of chopsticks, picked up a duck heart and put it in his mouth, his eyes lit up immediately:
"Oh, this duck heart is delicious, the taste is so satisfying...Xiao Xu, can you make more tomorrow?"

There are too few duck hearts at the moment, even the son-in-law didn't eat it, only the daughter and niece were tasting it. Naturally, he, the elder, couldn't eat more, so he looked forward to tasting it tomorrow.

Well, I will call Wenming later and ask him to buy five catties... No, just buy ten catties of duck heart directly, in the words of netizens, directly realize the freedom of duck heart.

After eating a duck heart, just about to go out, Han Shuzhen also walked in.

There is one more person who eats duck heart.

When he came outside, Old Shen called Shi Wenming:

"Civilization, buy some duck hearts when you're grocery shopping tomorrow, and buy more. Xiao Xu just made a fire-burning duck heart. The taste is really craving."

Who would have thought that ordinary duck heart could be so delicious?
After making the phone call, he deliberately went to the cabinet in the dining room to see that there was Moutai in it, and there was still a whole box, which was enough for cooking.

Lin Xu tidied up the duck offal in the kitchen, and at the same time made some loach steamed egg yolk for Dundun, fed it to the little guy, and then went back to rest.

I got up too early this morning and didn't take care of rest during the day, so I had to go to bed early to make up for the missing sleep, so that I could have the energy to cook roast duck.

In addition, my second uncle's Maisa Rui G63 will be checked in tomorrow, and I am going to drive it for a test drive.

When he arrived at his place of residence, he took a shower, then lay down on the bed and began to sleep. When he opened his eyes again, it was already 06:30 the next morning.

Shen Jiayue at the side unexpectedly woke up from a rare sleep, and was currently playing a bridge-building game with her mobile phone.

"Ah, ah, failed again, Xu Bao, do you think these game designers are perverted? They actually designed such a difficult level, and they can't play at all."

Lin Xu: "..."

Is there a possibility that you are not suitable for playing this kind of game?
Or go to the 4399 mini-game to find the sense of presence, that is your paradise.

Of course, this can only be said in his heart, he sat up, and comforted the good baby:

"It's really difficult. Last time I played a few levels and couldn't get past it, I uninstalled it. I really don't understand who designed this game for."

Zi once said: If you want family harmony, you have to synchronize your thoughts.

So when your daughter-in-law complains about the high difficulty of the game, don't try to tell her the game principle and design concept, just follow the words.

To justify it from a professional game point of view, you may end up with the result of "winning the debate and losing the wallet".

Don't be forgiven for not buying a few lipsticks or a new bag.

After washing up, the young couple came to the farm restaurant. Chen Yan was playing badminton with Han Shuzhen, and Shen Guofang was kicking shuttlecock with Chen Meijuan and others.

Everyone got up very early.

When Lin Xu came to the drying room, he saw that the skin of the ducks had dried completely, so he added some maltose water and re-hanged the ducks with a layer of sugar water.

After doing this, he noticed that half of the duck heart was soaked in a basin next to the pool.

Good guy, is this a sweep of all the duck hearts in the market?
"Yesterday your father-in-law said that the heart of the duck is delicious, so he asked me to buy more, so I bought them all... Is it too much?"

Shi Wenming is cooking salty porridge made from wild vegetables. All kinds of dried wild vegetables are rehydrated and boiled in rice porridge with diced beef. Then add some old tofu, cooked soybeans, peanuts and other ingredients, and cook well. It's ready to eat.

In addition to the porridge, there are pancakes fried by Chen Meijuan and miscellaneous grains, as well as a few stir-fried wild vegetables.

Afraid of lack of nutrition, after Shi Wenming came over, he made another plate of scrambled eggs with wild onions.

"Since Xiaoxu is here, shall we have dinner?"

Shi Wenming rushed outside to ask a question, and immediately got Chen Yan's approval:

"Let's eat, let's eat, I'm hungry!"

Everyone had breakfast together. Shen Jiayue and Chen Yan took Dundun to feed the horses, while Lin Xu came to the kitchen to prepare some sauce for dipping the roast duck.

A helper in the back kitchen asked:
"I know this. Get some water, put dark soy sauce, light soy sauce, sugar, and oyster sauce into it, stir well, add some flour, stir it into a paste, put it in a pot and boil it until it becomes sticky...Boss Lin, this method Is it right?"

Shi Wenming on the side smiled:

"That's right, no sweet bean sauce, can this be called roast duck sauce?"

Lin Xu said:

"This method is really correct. The sweet noodle sauce in low-end roast duck restaurants is made in this way. It saves costs and has a strong taste that can cover up the peculiar smell of the duck."

Uncle Jia Xingwang didn’t expect this kind of way:
"I thought it would be enough to get some finished sweet noodle sauce, but I still have to boil it...By the way, Xiaoxu, how do high-end roast duck restaurants make their dipping sauce?"

Lin Xu took out a bottle of Liubiju sweet noodle sauce, poured it into a bowl and said:
"Sweet bean sauce is divided into several methods. In addition to the lowest-end method that only puts flour, there are also mid-end store methods. Compared with the low-end method, more sweet bean sauce is added, and the taste is more mellow."

"What about high-end ones?"

"The high-end method is to steam the sweet noodle sauce directly in the pot. When steaming, each store will add some condiments as appropriate according to different tastes."

The sweet noodle sauce cannot be eaten directly, otherwise it will have a strong taste from the fermentation of the sauce.

Only after being steamed, the taste of sweet noodle sauce is soft.

Lin Xu put the entire can of sweet noodle sauce into the bowl, and poured some ginger juice into it, using the taste of ginger to increase the compound aroma of the sauce.

Don't worry about the strong taste, in fact, after steaming, the taste is basically unpalatable.

In addition to ginger juice, Lin Xu also added a tablespoon of white sugar to it.

Stir well, then place in the steamer to start steaming.

When eating sweet noodle sauce for roast duck, the sweetness must come first, followed by the saltiness, so as to completely remove the greasy feeling of duck meat.

To achieve such an effect, you have to add white sugar when steaming, so that the white sugar melts in the sauce, achieving the effect of sweetness and saltiness.

If you wait until the sauce is steamed before adding sugar, the white sugar will not easily melt, and it will rustle in your mouth when you eat it, which will affect the taste.

"It can be used directly after steaming? No need to put other seasonings?"

Shi Wenming was a little curious, he really wanted to learn, so he would make a meal for Shi Moli later.

Lin Xu said:

"In order to make the taste more moist, you can put some honey after steaming, then add a little bit of MSG to enhance the freshness and sesame oil to increase the fragrance, stir well, and then you can dip it in and eat."

This method does not add a drop of water, so the sauce can be stored for a long time without spoiling, but relatively speaking, the cost is a bit high.

Therefore, many low-end roast duck restaurants use flour and water to make sauces, which are low in cost, rich in taste, and more enjoyable for customers to eat.

Lin Xu steamed the sweet noodle sauce, moved the stainless steel oven that made the roast goose yesterday outside, and cleaned up the pit to prepare for the roast duck.

At eleven o'clock in the morning, he took the dried duck out of the drying room and started to cook the duck!

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