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

Chapter 741 If you want the roast duck to taste good, you must add soup!Hey, this roast duck tastes amazing! 【Subscribe】

"Wow, it's finally time to start!"

Seeing Lin Xu bring out the dried duck, Shen Jiayue immediately came over with a camera, ready to shoot a video of making the roast duck.

Just when she thought she would put the duck directly into the oven, she discovered that Lin Xu had gone to the kitchen.

"Why are you back in the kitchen?"

The girl followed, wanting to know what else to do next.

Lin Xu said:

"The meat of the roast duck is so tender, not only because it is roasted, but also because of the cooking method to make the duck tender, juicy and delicious."

Shen Jiayue thought that it would be fine to bake it directly, but she didn't expect to be particular about it.

She asked curiously:

"How can this effect be achieved?"

"It's very simple, pour soup... pour hot water into the duck's belly, and when roasting, the duck meat inside is also constantly being cooked, and the juice in the meat will naturally increase."

Roast duck is delicious, and it can even conquer foreigners, not only because it is enough to put a duck on the stove, but also to make the meat as tender as possible, and at the same time remove the peculiar smell in the duck.

To achieve this point, pouring soup has become the only option.

Lin Xu came to the kitchen and stuffed the duck's butt with a sorghum pole with joints.

Se Hao looked at Shi Wenming and asked:
"Uncle, is the spice water ready?"

"Okay, do you want to drink it now?"

"Yes, pour it now."

Upon hearing this, Shi Wenming brought over a pot of hot water from the stove. There were pepper, star anise, fragrant leaves, angelica, ginger and other spices floating in the water.

Squeeze out the dregs in the pot, pour water into a pot with a narrow mouth, lift it up, approach the knife edge under the root of the roasted duck wing, and pour it in carefully.

Spice water is the secret to the deliciousness of roast duck, but now there are vegetable water, fruit and vegetable water and other ingredients, which can increase the aroma of fruits and vegetables while making roast duck delicious.

Some people have even tried flower water, but it didn't work very well.

The spice water that Lin Xu uses today is relatively traditional.

Shen Jiayue looked at this scene in surprise. If she hadn't seen it with her own eyes, she would never have known that cooking roast duck would require pouring spiced water into her belly first.

Spice water can not be filled too full, about two-thirds will do.

If it is too much, it will come out once it boils, affecting the appearance and quality of the duck, and it is also easy to burst the belly of the duck.

Fill the ducks one by one with the spiced water, and then the production will start.

In the yard, Lin Hongqi and Shen Guofu supported a simple triangular hanging chain above the furnace pit outside, and a ring was hung under the hanging chain.

Lin Xu came over with the duck and hung it on the ring.

Six roast ducks can just fill the ring without touching each other.

After hanging it, he looked at the furnace pit. At this time, the fire inside had been extinguished, but the temperature was still very high, about 230 degrees.

Carefully lower the hanging chain into the furnace pit, about one meter away from the charcoal below, stop, cover the lid of the furnace pit, seal it with a wet carpet, and start simmering.

There is no stewing oven at home, so it can only be artificially transformed into a stewing oven in this way.

But as long as you have enough experience, let alone the hearth, even the hearth of the ground pot can still make delicious roast duck.

The six ducks have been put into the stewing oven, and then they started to fiddle with the hanging oven.

When Lin Xu came to the door of the kitchen, the stainless steel oven was ready, and at the same time, the pear wood that his uncle Chen Meide searched for was also ready.

For roast duck, it is best to use pear wood or jujube wood without smoke, so that the roasted duck is not only beautiful, but also has a light fruity aroma.

Lin Xu lit the firewood and let the temperature of the stove rise first.

When the temperature in the furnace reaches 200 degrees, hang the duck in, adjust the firepower, and start roasting.

Unlike the braised oven roast duck that you don’t have to worry about when you throw it in, the hanging oven roast duck needs to be turned constantly according to the firepower. Only in this way, the duck is delicious.

Shen Jiayue took a camera and took pictures beside her, and said with some sighs:

"It needs to be handmade from start to finish, no wonder the roast duck is so expensive."

Lin Xu smiled:
"In the past, half a month's salary for eating roast duck is gone. Not everyone can afford it. On the contrary, now, although a roast duck costs more than a hundred yuan, it is not particularly expensive compared to the salary."

The reason why everyone thinks it is expensive is because duck is a cheap ingredient. Half a piece of duck in the supermarket is only a few yuan a catty, which is a bit cheaper than pork.

This kind of meat can be sold at a roast duck restaurant for hundreds of dollars, and you have to pay a separate service fee for a piece of duck when you eat it.

However, the method of delicious roast duck is complicated and the process is cumbersome. Even the duck cake with dipping sauce is exquisite, so it is normal for it to be expensive.

While Lin Xu was busy, Chen Meijuan was making duck cakes on the coal stove next to her.

Add water to flour and make dumpling noodles, knead several times, and then divide into dumpling-sized noodles.

Press it, stack up the two noodles, roll it into a pancake with a rolling pin, put it in a hot griddle and bake it.

The cake is very thin and can be cooked through with a little heat.

The finished duck cakes are thin and transparent, with a strong noodle fragrance, and at the same time, they are also very tough, which can achieve the effect of "wrapping soup without spilling".

The prepared duck cakes are placed in a wooden food box, which can not only keep warm, but also look better visually.

In the kitchen, Shi Wenming removed the lower half of the peeled green onion, leaving only the white part.

First cut it vertically, take out the core of the scallion, and then cut the white of the scallion into thin shreds suitable for rolling into duck cakes.

In order not to eat enough, he chopped up a small basket of green onions.

After cutting, bring the soaked cucumber over.

Separate vertically, cut into strips, remove the flesh, and cut the cucumber into strips.

Although shredded green onion and sweet bean sauce are a perfect match for roast duck, more and more people are rolling cucumber strips and radish strips.

Cucumber sticks and duck meat are put on the duck cake, and then some ground garlic is spread, wrapped and put into the mouth. The aroma of the duck meat, the freshness of the cucumber, and the spiciness of the garlic all stimulate the taste buds of the diners. It makes people want to eat it.

While busy with work, Liu Bo came.

After the car accident last night, he was no longer in the mood to eat and drink outside. He went home early and lay in bed until dawn, and then he felt alive.

After getting up, he ate something indiscriminately, and drove to the scenic spot.

I took the internal commuter car to the middle of the mountain, climbed to Longshou Peak in one breath, worshiped seriously in the small temple on the top of the mountain, and stuffed 2 yuan into the merit box.

If you survive a catastrophe, you have to express it.

After worshiping the mountain god, I worshiped Bai Dundun again. The little guy patted his leg yesterday, maybe it was a reminder, so thank you today.

In the early morning, he went to the mountain to play back and forth without eating much. At this time, Liu Bo was somewhat hungry:
"When will the roast duck be ready? I feel like I can eat a whole duck by myself."

Lin Xu smiled and said:

"It will take a while, this thing is relatively fatty, it's best not to eat so much."

Today, ten roast ducks would not be finished even if relatives spread them out, so Lin Xu specially asked Shi Wenming to invite some customers who often come to eat.

Let everyone in my hometown try Lin Kee's new roast duck.

The time to serve roast duck in the store is actually not yet ripe, because there are no sliced ​​duck chefs or roast duck chefs, but there are a lot of duck cake chefs, and any chef from the pastry department can be competent.

This time when we return to the capital, we have to recruit another chef who is in charge of roast duck.

In addition, you have to re-purchase equipment such as ovens. After all, after you start selling roast ducks, the roast duck oven can't make roast whole lamb and roast lamb chops?Dishes like roast suckling pig, so as not to affect the aroma of the duck.

As noon approaches, the ducks also gradually change from white to yellow, then gold, and finally to an attractive bright bay red.

Lin Xu picked up the roast duck with a long pole, and burned the crotch between the legs of the duck on the flame for half a minute, so that this part would be heated evenly, and at the same time, the syrup on the surface would be burnt.

When the whole body of the duck turns maroon, the duck is officially out of the oven.

He put the remaining three in a place away from the flames, warmed them up slowly, carried the ducks in his hand to the dining table next to him, and began to slice the ducks.

The relatives, friends and old customers who were waiting to eat and drink around looked at it, and surrounded them with their mobile phones, wanting to take a picture of this scene.

Lin Xu put the duck's hook on an empty basin with one hand, grabbed the sorghum stalk on the duck's buttocks with the other hand, and pulled it out suddenly, and the almost boiling water flowed out immediately.

When it was added, the water was relatively clear and there was nothing but the smell of spices.

But at this time, it became cloudy, and there were still a lot of oil floating in the soup, obviously the fat in the duck meat was boiled out.

After finishing this step, Lin Xu removed the iron hook, put the duck on a tray, put two clean white porcelain plates beside it, took a narrow kitchen knife for slicing duck, and started to operate.

In the past, there was nothing particular about the sliced ​​duck. The chefs picked the meat of the duck as clean as possible while it was hot.

The duck that has been picked is basically only a duck's butt and a skeleton.

When picking, because of the pursuit of speed, and the surface of the freshly roasted duck is more than 100 degrees, it is hot, so basically all the meat of the duck is picked into the tray, and finally put on the plate together.

It's not worth seeing, and the presentation is not outstanding, but it is more affordable, because all the meat of the duck has been removed.

Now, the sliced ​​duck has become a part of the performance, and the arrangement of the duck is more delicate, with exquisite patterns and order, and even the eating methods of each part are different.

And in order to make the plate more beautiful, the meat on the duck bones is not so clean, only the part that is easy to place on the plate.

As for the rest, if customers choose to take it away, they can have another meal at home. Whether it is stewed vegetables or soup and noodles, they are all very delicious.

It can also be processed into salt and pepper duck racks or spicy duck racks in the store, which has a special taste when chewed.

If you find it troublesome and don’t want to eat duck racks, you can also process it into duck soup that is more digestible, so as to make the best use of everything and not waste it.

Lin Xu first took off the duck's head to prove that it was a whole duck.

Then cut the knife from the base of the neck, first slice off this part of the duck skin, then slice off the duck skin on the entire duck breast, and then start to slice the duck breast meat with a kitchen knife.

The duck breast with some duck skin on the side is neatly stacked on the plate, and the duck skin is layered and staggered together, which looks very beautiful.

The amount of duck meat is enough for a plate, and the previously sliced ​​duck breast skin is re-cut into slices and covered on the duck meat.

In this way, only the ruddy duck skin can be seen on the whole plate of duck meat, and the duck meat inside cannot be seen, which gives people a very comfortable feeling visually.

Today, I ate it for myself, and the sliced ​​duck meat was relatively clean. One duck sliced ​​a big plate of meat, which made people feel greedy.

The meat slices were ready, Lin Xu brought another small plate, opened the duck head into it, cut off a piece of the duck buttocks, and put it in with the same knife.

Finally, tear off the duck tenderloin and put it on the duck head and duck buttocks.

This is called having a head and a tail, which again proves to be a whole duck.

However, this custom was formed in the back kitchen in the past. One piece of roast duck is served with a head and tail, which proves that there is no adulteration.

Now the ducks are displayed in the lobby, directly in front of customers, this step has become dispensable.

"Okay, take it over and eat, I'll take a slice right away."

Lin Xu served the duck meat to Shen Jiayue, and the duck rack to Shi Wenming:
"Chop big pieces and fry them in a frying pan. Sprinkle spicy ingredients on top of the pan. If you can't keep up with the roast duck, eat the duck rack first."

The first plate of roast duck must be eaten by a few old people and elders. Although other people can also taste it, everyone is not so thick-skinned.

Lin Xu also knew this, so he arranged for Shi Wenming to make a salt and pepper duck stand.

Back to the oven again, pick the duck inside, sear the crotch, turn it over, change the position, finally take it out, and start to change the knife for the second duck.

In the restaurant, Shen Jiayue walked in with duck meat, and said to the old people:

"Grandma, grandma, please try it quickly, the newly baked roast duck is still hot."

Duck cakes, duck sauce, shredded green onions, minced garlic, cucumber strips, fine sugar and other small ingredients that go with the roast duck have been placed on the table.

Seeing the color of the duck, Mrs. Shen couldn't help but praise:
"This duck is good, just like Quanjude when he was young..."

Quanjude back then was really famous all over the country.

The advertisement slogan "If you don't go to the Great Wall, you are not a hero, it's a pity if you don't eat roast duck" is deeply rooted in the hearts of the people, so that everyone who goes to the capital must try Quanjude roast duck.

Even though the reputation of Quanjude is declining day by day, people who go to the capital for the first time still stick their necks and plunge into the gate of Quanjude.

But after eating, all kinds of dissatisfaction came.

What's wrong with the service? The service fee is too low. It's not as delicious as the pickled vegetable porridge in my hometown...

Mrs. Lin has been to the capital and tasted Quanjude's handicrafts:
"My eldest grandson can have that skill. It will be convenient if we want to eat roast duck in the future."

She raised her chopsticks, dipped a piece of duck skin in the granulated sugar, put it in her mouth and tasted it, a surprise expression immediately appeared on her face:

"It's delicious, even better than Quanjude's back then."

Duck skin dipped in white sugar is a classic way to eat roasted duck in the oven. The crispy roasted duck skin dipped in fine sugar tastes delicious and crispy, even more classic than roasted suckling pig.

Shen Jiayue and Chen Yan also tasted it, and they were full of praise for the craftsmanship of the roast duck.

Just use a stainless steel oven to make do with it. If you use a professional roast duck oven, the effect will be better.

After tasting the duck skin, Mrs. Lin picked up a piece of duck cake and separated it from the middle. This kind of duck cake is put together in two pieces and should be separated when eating, so that you can feel the thinness and flexibility of the duck cake.

Passing two sheets of duck pancakes to Mrs. Chen and Mrs. Shen respectively, Mrs. Lin gave another one to Shen Jiayue and Chen Yan. After the guests started eating, she picked up one and put it on the plate in front of her.

Dip the duck meat in the sweet noodle sauce, spread it evenly on the noodle cake, add two slices of duck meat and a pinch of shredded green onion, fold the duck cake left and right, then fold the bottom half on top, hold it in your hand and bite hard, the duck Meat, shredded green onions, noodle cakes, noodle sauce and other ingredients were all eaten.

The duck meat is also divided into crispy duck skin and tender duck meat, which tastes delicious.

"Wow, this roast duck is really delicious!"

Shen Jiayue was amazed. Although he had eaten delicious roast duck in the capital in recent years, he paid too much attention to form and was too restrained when eating. He didn't have the pleasure of eating at home.

Chen Yan was also full of emotion:
"When I was watching "A World Without Thieves", I always thought that Liu Ruoying made the roast duck so delicious. Now that my brother-in-law made it, I realized that the roast duck is really delicious."

That performance, which is known as the ceiling of the show, is simply a blow to the reduction of dimensionality for the modern Xiaoxianrou and Xiaohua.

Back then, countless people came out of the theater and went straight to the roast duck restaurant because they were greedy by Liu Ruoying's eating scenes.

Outside, Lin Xu sliced ​​the second roast duck, and the spicy duck rack was also ready.

Shen Guofu took a bite of a duck leg and said with a smile:

"Just this little spicy taste, and a few cans of beer, then it's a comfortable lunch."

The spicy duck stand goes well with beer, especially the cold beer, eating and drinking beer while eating the duck stand, makes you feel comfortable just thinking about it.

Lin Xu quickly brought the third duck over.

Just about to start filming, Ni Yongtai who came over to join in the fun said:
"Why don't I try? I used to be an apprentice at a roast duck restaurant anyway. After all these years, let's see how much skill I still have."

Lin Xu did not refuse, handed the duck to him, and then began to roast the last duck.

It is said to be roasted, but in fact, only the crotch is left. The temperature of the oven is not low, and the duck meat is almost cooked.

All four ducks were sliced, and he opened the lid of the furnace without stopping, and lifted the six roast ducks out.

The oven roasted duck is full and round, and the duck breast has an obvious cavity, so when slicing, the duck skin can be sliced ​​off smoothly.

But the braised oven roast duck is different. This kind of duck looks darker in color, and the breast of the duck is slightly sunken, but it is not obvious. The difference can only be seen when the oven roasted duck is put together.

Because the skin and flesh of this kind of duck are not separated, there are not so many tricks when slicing, and the whole process needs to be sliced ​​with the skin and flesh.

This kind of meat slices is also said to be called elephant eye slices.

It should have a circular arc as much as possible, so that the meat is crispy and tender, which is wonderful.

Lin Xu and Ni Yongtai sliced ​​out the ducks one by one and served them with other dishes prepared by the kitchen. Everyone had a great time eating them.

After filming the duck, Lin Xu made the duck heart into a fire duck heart, satisfying Shen Guofu's desire to drink with the duck heart.

When Ni Yongtai saw the ingredients of the burning duck heart, he couldn't help admiring:
"I'll go, the cost will go up all at once."

I thought the duck heart was the main dish, but I didn't expect it to be just an auxiliary ingredient. Maotai wine is the core of this dish.

After finishing these tasks, Lin Xu sat down and started to eat lunch.

At this time, a semi-trailer consigning cars slowly came to the entrance of the scenic spot and stopped. The surrounding tourists saw it and suddenly widened their eyes:
"I'll go, Maisha Rui! Boss Lin is going to get a new car?"

They came over and took photos one after another, and then posted them on the social platform. By the way, Aite checked the official account of Maisa Rui:

"Is this the new car you provided to Boss Lin? The color is so beautiful, thank you for Boss Lin!"

Soon, a bunch of thank you appeared under the official account of Maisa Rui.

Seeing this scene, Hou Dingshan was immediately happy:

"If that's the case, let's contact Lin Xu to make a short video. His brand is all kinds of hype. Our Maisha Rui is good, and we are always hyped..."

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