Gourmet food starts from the green leather train chef

Chapter 204 Duck Inner Universe Cooking Without Fire
Xie Guangyun was busy with his work, but he still didn't forget to observe Zhou Zhou. The more he looked at it, the more surprised he became. If it wasn't for the nickname 'Zhou Shen', which has been deeply rooted in the hearts of everyone in the kitchen, full of the characteristics of the times, it would not be misleading , he almost couldn't help giving Zhou Zhou the title of 'Duck King'.

His chef, Hu Lingjiu, can be called the 'King of Chicken in Guangdong Province' because Hu Lingjiu is the best at cooking chicken, which even overshadows his brilliance as a master of Cantonese cuisine; although chickens and ducks are different, they are both poultry after all. Xie Guangyun, who is out of the chicken gate, still has good eyesight, how can he not see that Zhou Zhou has reached the peak in handling ducks?

Zhouzhou now has two top-level recipes for duck cooking, namely "Three Sets of Duck" and this health-preserving medicinal diet "Eight Treasures Huitian Duck". Both have a century of experience and top-notch techniques. It also received the effect that one plus one is greater than two.

I saw his right hand reaching into the fat duck's rear orifice in his hand, groping left and right for a few times, and then took out a complete duck bone. When the fat man saw it, he screamed like a father and mother, and ran over. Putting together the duck bones, it is a complete duck rack, without a trace of flesh and blood remaining on it.

Taking bones empty-handed has always been the most difficult. None of the chefs is an expert, and they are all proficient in bone-taking methods, but when they saw the duck rack that Zhou Zhou took out, they were still deeply shocked. "Zhou Shen" really He is not a human being, so I have never seen him take a bone. When did you practice this?Forget it, non-human beings cannot be measured by human standards.

The number of chefs in the kitchen of the dining car determines that the cooking methods and equipment have long since become diverse. For example, the pebbles used for non-fire cooking are one of them.

After pouring these washed cobblestones into a large iron pot, Zhou Zhou mixed in various spices and auxiliary materials and stir-fried. This is a very common preparatory procedure for 'no fire cooking', but other chefs only heat the cobblestones at most, using Its good thermal insulation is just a substitute for a fire stove. I have never seen cobblestones being fried directly as a dish like Zhouzhou.

Everyone watched curiously as he fried most of the cobblestones in the pot, and after testing the temperature in a decent manner, he actually combined eight ingredients including wolfberry, barley, bamboo shoot tips, ham slices, scallops, Gorgon fruit, shiitake mushrooms, and raw gizzards. After the onion, ginger, rice wine, soy sauce, sugar, and refined salt were poured into the pot, my eyes widened. Is this method too "pungent"?
Master Sun, who was frying the big pot dishes with the help of the fat man, wiped off his sweat, and said with a smile: "Chef Zhou, if I didn't know that I was in charge of the cheap set meals for each compartment, I would have thought you were the one who made these big pot dishes yourself Woolen cloth.

Your technique is too powerful, if you put it on the big banquet in our countryside, it will be a good hand! "

"Master Sun, just fry your big pot dishes well. Chef Zhou's cooking skills are not something you can evaluate."

Cui Zhengshan snorted coldly when he heard the words, and gave Master Sun a dissatisfied look; he was already a little dissatisfied with Master Sun, the "craftsman" who cooked the banquet, staying in the kitchen of the dining car, but Zhou Zhou nodded, and he had nothing to say He said that Master Sun now equates Zhouzhou with those who burn big banquets in the countryside, which makes him a little unhappy.

"Yes, yes, Master Cui talks a lot, it's all my fault for talking too much, I'm just surprised, Chef Zhou wants to."

Before Master Sun finished speaking, his eyes widened. My mother, is this still cooking?It's magic!
I saw Zhou Zhou holding the fat duck that had been boned by Zhou Zhou just now, and when the frying spoon in the other hand moved, a spoonful of hot pebbles was stuffed into the duck with various auxiliary materials; , all the cobblestones in the pot disappeared, but the duck in Zhouzhou's hand became potbellied, a burst of hot air shot out from the duck's buttocks, and at the same time there was a faint smell of meat and various auxiliary materials began to turn from raw to cooked. smell
"I rely on!"

"Come on!"

The three first-class chefs didn't care about their identities anymore. At the same time, they were scolded by the country. The fat man jumped three feet high and almost jumped directly onto the water platform. Master Sun shook his hand, and the big pot of vegetables in front of him Added half a teaspoon of salt.

Has anyone seen such a game?
Babao Huitian Duck is also called Babao Huichun Duck. Chefs are familiar with this famous dish. What is the secret?Just bring to a simmer.

A common practice is to boil the boneless duck in white water until it is half-ripe, then preliminarily fry the eight-treasure auxiliary material and stuff it into the duck. Put it into a steamer and steam it over low heat with clear chicken broth as the base.

Who has seen Zhou Zhou’s method, not only cooking without fire, but also stuffing heated pebbles and various accessories into the duck, isn’t it afraid that the duck meat will be scorched?
Everyone was feeling incredible when Zhou Zhou took out two spoonfuls of clear chicken soup from the kitchen and poured it into the duck. He took the buttocks on both sides of the duck's buttocks in one hand and slammed them hard twice without searing the meat. He even grabbed the neck of the duck and swung the fat duck whose stomach was stuffed with cobblestones and eight-treasure accessories.
'jingle jingle! '

The hot pebbles in the duck's belly collide with each other, making a jingle, jingle, jingle, jingle, jingle, I'm so happy to be a chef, jingle, jingle, jingle
"Brother Cui, boss, what's going on? You want to use hot pebbles to cook the duck meat? But he's not afraid to pick it up like this. Did the pebbles crush the eight-treasure ingredients?"

The fat man is simple-minded, since there are three more chefs in the kitchen, he will ask for advice when he has time, plus learning from the boss, his culinary skills are improving gradually, and ordinary second-level chefs are no longer in their eyes .

Cui Zhengshan sighed and praised: "This is control. Using the centrifugal force generated by the rotation can absolutely concentrate most of the pebbles in the center of the duck's belly, which ensures that the heat of the pebbles can be used to roast the duck from the inside." Meat, and can avoid crushing eight treasures accessories.

What's the point of breaking some?After all, this eight-treasure Huitian duck is mainly duck meat. The purpose is to absorb the essence of the eight-treasure auxiliary ingredients into the duck meat, so that the taste of the duck meat is varied.If you can guarantee this, you can even take out these accessories and throw them away. "

Xie Guangyun frowned and said, "To do this, you can use the traditional method? It's enough to simmer slowly. Isn't it too troublesome for God Zhou to do this?"

He Wuhuo nodded. Although he didn't speak, he basically agreed with Xie Guangyun. He always felt that what Zhou Zhou did was showing off his skills, and it didn't seem right.

Cui Zhengshan smiled and raised his eyes to see Huai Anren who could only stay outside and wait because he was not invited by Zhouzhou; as expected, geniuses are different from ordinary people, I am afraid that the one who can understand Zhoushen's mind is that he and that 'Heavenly Soup' Huai Anren, right?

(End of this chapter)