I work as a chef in the university cafeteria

Chapter 92 Lotus Blood Duck

After finishing all the dishes he was going to make in the side dish room, Jiang Yu put the prepared dishes on the small stainless steel cart, and pushed the cart to the operation room.

Lu Shuwu was much slower. After all, his knife skills were no longer as good as Jiang Yu's, so naturally he couldn't keep up.

Seeing that Jiang Yu had already left the door, he didn't even lift his head, but cut more seriously.

In the operating room, Ma Guoqiang and He Chunxiao had already prepared several kinds of fillings, and they were making dough for each person, and they were doing the final process on the operating table.

Jiang Yu leaned over to take a look. Several large bowls were filled with shallot fresh meat stuffing, spicy tofu stuffing, and mushroom and green vegetable stuffing. Although these stuffed buns were still raw, they could still smell a faint fresh fragrance. .

Just by looking at the preparation of the stuffing, one can actually tell the level of a white chef.

Especially the stuffing with mushrooms and vegetables is easy to leak water. Once there is too much water, the buns will be difficult to pack and easy to break. But Jiang Yu just checked carefully. There is no water in the stuffing with mushrooms and vegetables, which is very refreshing.

Seeing Jiang Yu approaching, He Chunxiao smiled and continued to knead the dough, but Ma Guoqiang smiled and said:

"Boss Xiao Jiang is here, we made three kinds of fillings, some are meat and some are vegetarian, it's too late to make bean paste buns today, we have to make bean paste, it's too time-consuming.

However, steamed buns and flower rolls can be done a little. "

"Well, these are enough. Don't worry about the bean paste buns. Let's talk about it after making the bean paste."

Jiang Yu nodded, and said with a smile, "Then you guys are busy first, I'll cook some dishes."

"Okay, Boss Xiaojiang, you are busy with your work, don't worry about us."

Ma Guoqiang nodded with a smile, and continued to rub his face with his head down.

All the cooking utensils and kitchen utensils in the soup dumpling shop in the second canteen have been shipped here two days ago, including the small steamers for steaming soup dumplings.

After Jiang Yu pushed the trolley to the stove, he didn't start cooking immediately, but prepared to deal with steamed pork and whitebait steamed eggs first.

These two are actually steamed dishes, not stir-fried dishes. After the preparations are done, you only need to steam them in a pot, similar to the method of chopping pepper fish heads.

The main raw materials of tamales are pork belly and potatoes. First, the pork belly is cut into thick slices, and then seasonings such as soy sauce, salt, oyster sauce, chicken essence, sesame oil and minced garlic are added and marinated.

Jiang Yu had already completed this step when he was in the side dish room.

Next, he only needs to wait until the pork belly is marinated, and then add the rice noodles for steaming the meat to coat the pork slices evenly.

Then put the peeled and diced potatoes into a bowl, spread the meat slices wrapped in rice flour on top of the potatoes, seal the bowl with plastic wrap, pierce a few small holes, and then it can be steamed in a pot.

Whitebait steamed eggs are even simpler.

Break the eggs into a large bowl, stir them into egg liquid, pour in an appropriate amount of warm water and mix well, skim off the foam, add an appropriate amount of refined salt to taste, then put in the dried whitebait soaked in warm water, and cover with plastic wrap , Prick a few small holes, and then you're done.

After Jiang Yu finished the preparations for these two steamed dishes, he took them to the electric steamer, set the steaming time respectively, and started steaming.

After he finished his work, Lu Shuwu happened to come out pushing the small cart. He saw that Jiang Yu didn't seem to have fired, and couldn't help but be a little curious:
"The boss hasn't fired yet, is he waiting for me?"

"Have you thought too much?"

Jiang Yu glanced at him, pointed to the lighted electric steamer, and said flatly, "I've already finished two dishes."

"..."

Lu Shuwu's face suddenly collapsed, and he couldn't help complaining in his heart:

"Did you cook those two dishes? Is the electric steamer doing it?"

Back at the stove, Jiang Yu took a small wok and cleaned it, then turned on the range hood above his head, lit the wok, and was ready to start cooking.

He planned to make the lotus blood duck first.

Lotus Blood Duck is one of Zhangjiang's ten classic dishes. This dish is bright purple in color, crisp and tender, spicy and delicious, and even the bones can be chewed, so it is favored by diners.

The material of lotus blood duck must be freshly killed live duck. When slaughtering, take a bowl of fresh duck blood, add a little glutinous rice wine and salt, and keep stirring the duck blood for 2 to [-] minutes to prevent the duck blood from coagulating.

After the duck is slaughtered, depilated and washed, it is chopped into small pieces with a knife. Then, the pepper, ginger and garlic are cut into small pieces that are about the same size as the duck pieces, and set aside for later use.

Jiang Yu had already done all these preparations when he was in the side dish room.

After the pot on the gas stove was heated up, Jiang Yu poured tea oil, and then poured the sliced ​​duck into it. There was only a sound of "stabbing", and a smell of meat was in the kitchen in an instant. Diffuse.

Jiang Yu kept frying the duck pieces with a spoon in his right hand. After the water was boiled dry, he put a little glutinous rice wine into the pot to remove the fishy smell, and added soy sauce for color.

When the smell of wine came out of the pot, he began to add water to the pot. The water stopped just enough to submerge the duck pieces. Then he added a small spoonful of refined salt to taste, then covered the pot and started to simmer.

Amidst the muffled sound of "Gulu Gulu", a strong smell of meat wafted out continuously. Even Ma Guoqiang and He Chunxiao, who were sitting beside the operating table making buns, couldn't help but look back frequently.

Lu Shuwu, who was busy cooking at the stove next door, couldn't help swallowing, but he was busy right now, so he didn't dare to get distracted, so he could only endure it.

A few minutes later, when there was only a little water left in the pot, Jiang Yu poured the prepared duck blood into it evenly, and stir-fried it until the duck pieces were covered with duck blood, then poured in chili, ginger and garlic , then add pepper, monosodium glutamate.

At this moment, the fusion of duck meat and duck blood makes the aroma more intense, which is also mixed with the sweetness of glutinous rice wine and the spicy red pepper, which makes people salivate.

After continuing to stir-fry for a while, Jiang Yu quickly turned off the fire and put the prepared lotus blood duck dish on the plate.

Lu Shuwu was still busy at the side, and there was really no time to talk, but Ma Guoqiang couldn't bear it any longer. He swallowed, looked helplessly at the large plate full of lotus blood ducks, and asked:
"Boss Xiao Jiang, is this Lotus Blood Duck?"

"Yes, Lotus Blood Duck."

"Tsk! Boss Xiaojiang's craftsmanship is really well-deserved. I have been to Lianhua County before and ate the local authentic lotus blood duck. I can't help but drool over the smell, but the lotus blood you made The duck is even more fragrant than that made by local people in Lotus!"

Ma Guoqiang smacked his lips and said with a greedy look,

"I really came to the right place today, otherwise where did I get such a good fortune?"

"If you like to eat, eat more in a while."

Jiang Yu smiled at him, cleaned the pot, and then cooked the last dish - Gannan fried fish.

(End of this chapter)