gourmet food

Chapter 1002 The Fairy Duck
Fairy duck?

Didn't you hint to yourself that it was camphor tea duck?
Moreover, I bought the camphor leaves and scented tea that are used to make camphor tea duck, and now you, the old man, actually say you don’t want to make it anymore?
Don't do it?
So what do you buy these things for, is it for looking good?

The confused and stunned looks on the faces of Chu Yunfeng and the other two people instantly made Mr. Li feel proud. "You guys, don't I have the final say on what to cook?"

However, Mr. Li did not continue to tease them. He laughed and said, "Why are you so sad? You are cooking two duck-related dishes today. Aren't you happy?"

hiss~!

Finished!

I don’t know who led this old man into trouble. Why is he doing all these children’s tricks now?
Is it true that the older people get, the more childlike they become?

However, Chu Yunfeng quickly reacted, feeling ecstatic in his heart, and quickly flattered him: "Li Laoshengming, are you going to present the two top duck dishes in Sichuan cuisine at once?

You are wise and wise, and your tree is facing the wind. Today it is up to you. "

Chu Yunfeng stood up, and Guo Kui also realized it and quickly kept up with the rhythm: "You old immortal will enjoy eternal blessings and live as long as heaven!"

Not to be outdone, Hu Yue shouted seriously: "You have been able to rule the country for thousands of years."

Mr. Li originally heard what Chu Yunfeng said was quite reliable, but why did he change his tune later on?

It was only then that I realized that I was being teased by these three guys. He lifted his foot and kicked each of the three. Chu Yunfeng reacted quickly, but he didn't dodge at first, but he was kicked lightly, while Guo Kui and Hu Yue and the others were kicked hard.

Then the two of them hugged their feet and bared their teeth, but the smiles on their faces remained unchanged.

"Okay, I won't bullshit you anymore. You need to prepare the dinner dishes and get started quickly. I'm going to start work here too. How much you can learn depends on your personal opportunities."

After finishing speaking, Mr. Li glanced at Chu Yunfeng, and found that he looked indifferent, almost indifferent, while Guo Kui and Hu Yue were quite nervous, for fear that they would not be able to concentrate on observing while cooking.

He sighed silently in his heart, and then shook his head. With this man's talent, there is really nothing he can do about it. Chu Yunfeng is just a little monster.

Guo Kui and Hu Yue continued to process the pig heads and cow heads, while Chu Yunfeng processed the sea cucumbers, abalone and other ingredients for making the Buddha Jumping Over the Wall. Mr. Li said to start, take out the ducks and wash them first.

While washing Mr. Li, he asked: "Do you know why this dish is called Fairy Duck?

Where exactly is this "God" God? Have you ever thought about it? "

This question definitely got to the point. Guo Kui and Hu Yue both shook their heads, but they felt that the name of this dish sounded very domineering.

And it's a very high-end dish, but it's said that this dish has been lost for hundreds of years, and there are probably not two people who can cook it now.

I had never seen this dish before, so I couldn’t even imagine how amazing it would be. What kind of divine taste would it taste like?
Therefore, Guo Kui and Hu Yue both believed that the word "神" should specifically refer to its taste, which is as delicious as a fairy, so it is called a fairy duck.

Otherwise, it will feel like it is not worthy of its name.

Mr. Li did not comment, but turned to look at Chu Yunfeng, but Chu Yunfeng's answer was somewhat different from the two of them.

After a pause, he said: "Actually, my mother can also cook this dish, but she never found a chance to teach me. She originally planned to teach me after returning from the United States.

And she told me briefly before that this dish is actually a very high-end banquet dish. The recipe is quite complicated, and every step is very demanding, and no step can be wrong.

The reason why it is called fairy duck is that the dishes produced by this method are very exquisite, and the duck meat tastes quite delicious. It is especially suitable for middle-aged and elderly people, and it will not be replaced by any fairy.

That's why it is known as the fairy duck! "

Chu Yunfeng talked eloquently and directly explained the essence of this dish. Guo Kui and Hu Yue nodded repeatedly, thinking that what Chu Yunfeng said made sense.

However, there was a trace of melancholy in Chu Yunfeng's words. He must have missed his mother. This made Mr. Li sigh slightly, then nodded and agreed with Chu Yunfeng's statement.

"You are right, this dish is like this. The duck meat is soft, glutinous and fragrant, suitable for all ages, but I didn't expect your mother to know how to cook it.

Okay, without further ado, I’m going to start making it, please observe carefully for yourselves! "

Mr. Li doesn't say useless things when cooking, and he doesn't break his own rules. He teaches people how to cook step by step, which is great if people can watch.

However, after he washed the duck, he still said: "This dish must use about two kilograms of native duck. It will not work if it is too big or too old, as it will affect the quality and taste of the finished dish."

After saying this, the old man remained silent and poured the boiling water directly into a large pot, adding onions, ginger and Sichuan peppercorns.

These ingredients were purchased by Chu Yunfeng. Naturally, he knew that these three seasonings were extraordinary and not the ordinary onion, ginger and peppercorns on the market.

The onions are green onions instead of small onions, and they are produced in Zhangqiu, so the quality is one level higher.

Ginger is local small turmeric. The ginger flavor is a bit stronger and the effect of removing fishy smell is even better.

Needless to say about Sichuan peppercorns, they must be Sichuan peppercorns from Hanyuan, and they are red Sichuan peppercorns. The aroma will be stronger and the numbing taste will be stronger.

Next, I saw Mr. Li throwing the whole duck in. The duck was not disemboweled, but made a hole directly in the tail and took out the internal organs.

This step is blanching, and all three of them can understand it clearly, but no one expected that the blanching time would be so long?

When blanching, you usually put the ingredients into the pot under cold water and wait for two to three minutes after the water boils. However, this blanch not only involves boiling the water under the pot, but also takes about 3 minutes.

The three of them all paid attention to the time when the duck was put into the pot, which made Mr. Li nod. It seemed that the three of them had discovered that the methods of blanching were different, and their acuity was still very high.

When the time came, Mr. Li immediately used a steel hook to fish out the duck. The steel hook hooked the duck's neck and hung it up very steadily.

Then Mr. Li hung the duck up and let it drain the water. He picked up a small bowl, put maltose in it, added water and started stirring. It seemed that he was preparing to color the duck!

When he reached this step, Chu Yunfeng knew the next step of making it, which must be deep-frying.

The method of coloring maltose is actually used a lot in Cantonese cuisine. After coloring duck and pig skin, the color will come out immediately after frying, making it look very rosy.

Sure enough, after Mr. Li evenly coated the duck with maltose, a lot of oil had already been put into the pot.

But what is surprising is that when Mr. Li waited until the oil warmed up, he did not throw the duck directly into the pot and fry it. Instead, he hung the duck on a steel hook and scooped the oil with a spoon to drizzle it.

The duck was constantly "bathed" with spoonfuls of geothermal oil, from its neck to its feet. Almost every spoonful of hot oil was drenched all over the duck's body.

Gradually, the skin of the duck began to turn red, and the shiny color looked really cute, making people want to take a bite.

Guo Kui and Hu Yue had been paying attention to the change in the color of the duck's skin, while Chu Yunfeng was paying attention to the control of the oil temperature, and found that Mr. Li had been controlling the oil temperature, which was not too high.

It seems that if the oil temperature is too high, the duck skin may shrink too much and fry too dry. In the end, it will be dry and bitter, and the meat inside will be too raw.

When the whole duck turned red, Mr. Li put it aside and began to deal with the pork belly and tongue.

These two ingredients are very simple to handle. Just clean them and blanch them. Use the onions, ginger, and peppers to remove the fishy smell. Only after they are completely blanched can you start processing other side dishes.

Bamboo shoots, mushrooms and ham.

The winter bamboo shoots and shiitake mushrooms were also slightly blanched, and the ham was usually used directly. Unexpectedly, Mr. Li also threw it in and blanched it again.

Then I saw him starting to put all these things on the cutting board and start processing them.

The methods of handling the five ingredients are somewhat different. The pork belly and mushrooms are cut with an oblique knife, while the remaining winter bamboo shoots, pork tongue and ham are cut with a straight knife.

A straight knife cuts a whole piece, while an oblique knife cuts a diagonal piece. There is a big difference in appearance.

Chu Yunfeng understood the role of these ingredients. They should be used to enhance the flavor, especially ham and mushrooms, which are particularly good at enhancing the flavor.

Next came the important point. Mr. Li took out a piece of gauze and began to code these ingredients layer by layer.

A piece of pork tongue, a piece of pork belly, a piece of mushroom, a piece of ham, and a piece of winter bamboo shoots were placed one after another. After one row, two more rows were placed on the left and right sides of the row.

The two rows are symmetrical on the top of the first row, and they look like they have two wings.

At this time, Mr. Li said: "This is called three drops of water in the jargon."

Three drops of water?
This title was quite unique, and the three of them remembered it firmly in their hearts.

Then Mr. Li placed the duck on top of the three rows of ingredients, with its belly downward, close to the ingredients.

Finally, he closed the gauze and wrapped the ingredients in it. Chu Yunfeng immediately understood that they must be steamed together.

Because the gauze is breathable, it can also bring out the flavors of all the ingredients, so that all the flavors can be blended together. This method is simply wonderful.

The tightly wrapped gauze was put into a large bowl, and Mr. Li began to prepare the sauce.

Put a little stock in the pot, then add a little salt, pepper and cooking wine. After lighting the fire, use another small pot to stir-fry some rock sugar to get a little sugar color.

The most traditional chefs like Mr. Li fry all the sugar they use themselves, while some modern chefs use dark soy sauce instead.

After adding the sugar to the broth, and as soon as the water boiled, Mr. Li poured all the sauce on the duck wrapped in gauze, and poured it all over. This time he really took a bath.

There is broth at the bottom of the big bowl, which can make the ingredients under the gauze taste better. But this is not over yet. Mr. Li very stubbornly put a piece of old ginger on the top of the gauze, and then threw another piece on top. Green onions.

The old ginger was not peeled or sliced. It was just washed and put in a large piece. It looked absolutely hardcore.

The same is true for green onions. After washing a whole green onion, you don’t cut it. You just break it off from the middle, bend it and put it on the top.

Under the surprised gazes of the three people, Mr. Li opened the big steamer, put the big bowl directly on it, and started steaming it over high heat.

Chu Yunfeng hesitated to speak, as if he wanted to ask a question, but when the words came to his lips, he did not say them out, but Mr. Li still noticed them.

As if he was a little tired, Mr. Li did not continue to move, but directly sat down on the stool. Chu Yunfeng quickly refilled his tea cup and carried it over.

After taking the tea cup and taking a nice sip, Mr. Li nodded and said with satisfaction: "Don't worry, it's only three hours. It's enough to eat at noon. I'll take a rest first and continue later."

Three hours?

take a break?
Guo Kui and Hu Yue were very surprised that the steaming time was too long, right?
But Chu Yunfeng's focus is different. Do you want to take a rest?
Are you tired from all the hard work just now?
Whoever believes it is stupid. I don't believe it anyway. It seems that Mr. Li just wants everyone to digest the steps of making this dish just now, and doesn't want to speed up the pace.

But soon all three of them thought of a question, that is, this dish can be eaten at noon. Should we invite someone over to taste it?
Guo Kui and Hu Yue naturally found it difficult to speak, so they frequently winked at Chu Yunfeng, trying to get Chu Yunfeng to speak. This was obviously because they wanted Hao Minming and Liu Xiaoxiao to come over and have a feast!

However, Chu Yunfeng pretended not to see it, but the two of them stopped talking. He also realized that Mr. Li was probably not happy, so he stopped making small moves.

There will be a banquet for a lot of people tonight. Hao Minming and Liu Xiaoxiao have naturally asked for leave and come with their parents in the evening, so if they want to come over at noon, they have time.

Now it seems that the plan has been ruined. This fairy duck doesn't know whether Chu Yunfeng can learn it at noon. If he can't learn it right away, he might not be able to eat it at night.

How could these two people hide their thoughts from Chu Yunfeng? It's just that the issue he was thinking about now was very important and he didn't want to distract himself too much.

Mr. Li was not so easy to fool. He had already seen the little tricks the two of them were doing, so he immediately asked: "If you have anything to do, just tell me, hurry up!"

Faced with Mr. Li's question, Hu Yue was not stage-frightened, and immediately asked with a smile: "Mr. Li, can my girlfriend come over to taste this dish at noon?
She has admired your old craftsmanship for a long time, but has never had a chance, so let's see if you can give it a chance? "

Guo Kui also nodded suddenly and looked at Mr. Li expectantly.

With a puff, Mr. Li laughed, pointed at the two of them, and said with a smile: "Then call me over, and let me see how the girl is doing!"

"Thank you, Mr. Li!"

"The old man is so cool!"

The two of them didn't expect Mr. Li to be so easy to talk to, so they immediately began to flatter him, took out their phones and called.

But there was no reaction from Chu Yunfeng, which made Mr. Li feel a little strange. He turned around and saw that Chu Yunfeng was meditating, frowning and not knowing what he was thinking of. He seemed to have encountered a problem.

"What are you thinking, boy?"

Mr. Li asked very curiously, it is indeed relatively rare that this kind of problem can make Chu Yunfeng distressed.

Only then did Chu Yunfeng come back to his senses. He nodded first, then shook his head, and finally asked an interesting question: "These top cooking competitions usually have a time limit, right?"

Hmm~?

Mr. Li instantly understood what Chu Yunfeng wanted to say.
(End of this chapter)