Delicious food: Dress up as a woman and be a little busy

Chapter 413 Braised duck with ginger
At exactly nine o'clock, Mr. Dobson's voice came.There were three groups of players in this arena. As soon as the music started, the entire arena fell silent instantly.Luo Yutong clenched his fists, took a deep breath, and then listened quietly.

It's still a cliché, but Mr. Dobson has recounted the rules of this competition.Because it had been notified before, but he was worried that someone would miss something carelessly, so Mr. Dobson said it very seriously.After being relayed by Mrs. Doris and Mrs. Marianne in multiple languages, the competition officially started amidst the sound of music.

The theme of this competition is 'Poultry'.Speaking of which, there are many types of poultry, including the common ones in Chinese cuisine: chicken, duck, and goose.There are also turkeys, pigeons, and quails that Americans often eat.Generally speaking, poultry is mainly based on artificially raised birds.

These poultry not only eat meat, but also harvest eggs and feathers for other uses.Generally speaking, duck feathers can be used to make down jackets and duvets, which are light and warm, and are very popular among people in cold regions.

When Luo Yutong thinks of poultry, the first thing that comes to Luo Yutong's mind is the famous dish of "Kyoto Roast Duck", which is not only famous in Luo Yutong's previous world, but also the root of the Sheng family's foothold in the current world.Speaking of which, in order to eat the most authentic Kyoto roast duck, Luo Yutong specially went to the restaurant in Kyoto to eat it.

Luo Yutong guessed that when the author wrote the original novel, it was probably to make the Sheng family better able to get along in the capital and provide convenience for the heroine, so he put this Kyoto roast duck on the Sheng family.

However, although Luo Yutong also has a recipe for Kyoto roast duck, he will not sell Kyoto roast duck in his restaurant.After all, roast duck not only requires fruit trees and mallard ducks, but also requires sufficient skills. It is not so easy to master this Kyoto roast duck just from the recipe.If it was that simple, it would not have been famous both at home and abroad for many years, and loved by people at home and abroad.

Although Luo Yutong really wanted to make this Kyoto roast duck dish, it was a pity that no matter how complete the kitchen utensils provided in the arena, there were no utensils for making Kyoto roast duck, and the most important "fruit wood" for Kyoto roast duck.

You know, the most important way to make Kyoto roast duck is 'without open fire'.The so-called invisible fire is made of charcoal fire in the furnace and the heated furnace wall. Because of the need for a dark fire, it requires high technology. The person in charge of the furnace must control the temperature in the furnace. If the temperature is too high, The duck will be burnt, otherwise it will be undercooked.Braised oven-roasted duck has a bright and crispy skin, white, tender meat and delicious taste.

And Luo Yutong didn't think he had enough skill to make Kyoto Roast Duck, so naturally he wouldn't choose dishes that might affect his result in the competition.Luo Yutong still has enough self-knowledge, but if it is made in the system space and tasted, it is not impossible.

So, except for Kyoto roast duck, there are many ways to cook duck.Of course, Luo Yutong doesn't have to use ducks, pigeons and the like are also optional.It's just that Luo Yutong eats a lot of ducks and knows enough about them, so if he makes ducks, he still has a certain guarantee.What's more, duck meat has the effects of nourishing yin and tonifying deficiency, diuresis and reducing swelling. It can strengthen the spleen, tonify deficiency, clear away heat and nourish yin, and relieve constipation. Duck meat is a food with high protein and low fat.

After some calculations in his heart, Luo Yutong decided to make a "braised duck with ginger" in this competition.Braised Duck with Zijiang is a famous Cantonese dish. The main ingredients are Muscovy Duck and Zijiang. By saving time, it affects the final taste.

After all, poultry will have a little fishy smell when it is cold, and the peculiar smell will naturally affect the senses of the dishes. Presumably no one likes to eat such dishes, let alone gourmets with picky taste buds.Luo Yutong wants to use delicious food to conquer the five gourmets who are in charge of tasting, so in terms of time, he must pay attention to it.

Choose a healthy muscovy duck, wash it carefully with clean water, and then use a skilled knife to cut the duck into pieces of equal size.Then rinse the blood in the body of the Muscovy Duck with water again, and then blanch it in a pot to ensure that there is no blood left.

First put the muscovy duck meat into the pot, then add the water that has submerged the musk duck meat, add ginger slices, shredded green onion, a little cooking wine, then turn on the fire until the water in the pot boils, then turn off the heat and rinse with water again Muscovy duck meat, remove the foam and fat from the duck meat.

In the process of blanching, the ginger is peeled, and the ginger is as big as a palm. In Luo Yutong's hands, it only took a few tens of facets before the outer skin was peeled off. The whole ginger The body has never been damaged at all.

Rinse the ginger with clean water, and wash off the ginger skin on your hands by the way. After the muscovy duck meat is blanched, turn off the heat and continue with the following steps.Muscovy duck meat after blanching needs to be marinated for a long time. Because it has been cooked in a pot, the marinating time also needs to be extended to one hour, so as to ensure that the duck meat is tasty enough.

To marinate Muscovy duck meat, you need to add crushed garlic, shredded ginger, five-spice powder, white pepper powder, cooking wine, salt, and an appropriate amount of light soy sauce. After stirring evenly, cover the pot with a lid and wait for an hour before removing it. Open the lid and take out the marinated duck meat.

During the hour of marinating the Muscovy duck meat, Luo Yutong certainly couldn't stand still.First, cut the ginger into thin and uniform slices, and put it in a plate aside for later use.Then take the green peppers and red peppers and cut them into rings, and put them on the other side of the ginger slices for later use.

Since the ingredients needed for braised duck with ginger are simple, Luo Yutong is now fully prepared.However, in order not to waste ingredients, Luo Yutong still put the bones picked from the Muscovy Duck with ingredients and put them in a crock pot to make crispy bones.Although there are not many bones in the muscovy duck, in order not to waste fuel, Luo Yutong selected a piece of lean meat from the ingredients provided by the Gourmet Association, and prepared to make meat floss together.

This method of making meat floss is of course different from the meat floss used in Western dim sum.The meat floss made by Luo Yutong is just to make the pork melt in the mouth without losing the taste of the pork itself.

The lean meat is divided into four parts and placed in the earthen jar. Because there are muscovy duck bones at the bottom of the earthen jar, the lean meat is equivalent to being suspended in the earthen jar.Add two-thirds of the water, then add ginger, rice wine, cooking wine, vinegar, sugar, refined salt and other condiments, then cover and boil.

It takes about two and a half hours to make crispy bones and meat floss. After the water is boiled, turn to medium heat, and finally boil the water in the crock. Not only the meat floss will melt in your mouth, but even the bones of the muscovy duck will become crispy. , all the calcium will be more easily absorbed by the body.After all, the calcium in Muscovy duck bones has been integrated into the meat floss, isn't it?

An hour later, Luo Yutong started to make braised duck with ginger.The most important thing about braised duck with ginger lies in the word "braised", so the remaining one hour or so is just right for Luo Yutong.When the game time was over, Luo Yutong's Zijiang Braised Duck was just ready to be served, even steaming hot.

　My saliva flowed out, I was suddenly so hungry~
　　
　
(End of this chapter)