Dishes that don’t shine are not good dishes

Dinner Party (Part 2)

The moment the teeth were about to open the duck skin, a burst of rich fat shot out from the interlayer between it and the duck meat. The fat does not make people feel greasy, but has a faint fragrance, which matches the heat remaining in the roast duck itself, which is just in line with the heat in the mouth. It was like a cup of clear spring, moistening Luo Tianyou’s throat.

There was a slight ‘click’ sound in my ears, it was the sound of the crispy and tender duck skin being bitten open. Contrary to the duck skin, the duck meat is very soft and tender, as if it will melt in the next second.

Not to mention that, the sweet noodle sauce dipped on the surface of the duck meat further expands the flavor of the roast duck. With the addition of scallions and shredded cucumbers, the roast duck is elevated to the ultimate deliciousness in an instant.

If it is said that the roast duck on the outermost layer has captured the attention of everyone present, then the beggar chicken on the inner layer can be said to have captured everyone’s consciousness from another aspect – the aroma.

The proportion of spices used, combined with the fat that overflows when the roast duck is heated, continuously soaks the boneless chicken inside little by little, and the way of steaming more than roasting makes the chicken extremely crispy.

Not to mention the many chefs in the box, even some elderly people who have lost all their teeth can experience the delicacy of this dish by holding it in their mouths.

Luo Tianyou couldn’t help closing his eyes. Even he hadn’t tasted such an excellent dish for a long time.

In fact, it wasn’t just him. Sister Huang, Aunt Tang, ‘Silly Girl’, Lao Xu and others all had similar expressions of admiration on their faces.

Everyone thought this dish would end here, but unfortunately, they underestimated Xie Yunfei’s determination too much.

When he heard from Aunt Tang that there might be a six-star special chef coming to taste his cooking at night, Xie Yunfei didn’t plan to hold back any more. Except for the advanced three-course cooking recipes, he almost gave away all the dishes he could get his hands on. The most extreme dishes are all cooked.

The three sets of roasted duck in front of me is just one of them.

Yes, the name of the first dish served on the table is [Roasted Three Sets of Duck]. As the name suggests, it is a barbecue dish with a three-layer structure.

The actual situation is not too different.

After the roast duck on the first layer was sliced ​​clean, the second layer of boneless beggar chicken wrapped in lotus leaves was exposed. After the beggar chicken was cut into pieces by Feifei, the third layer was also the last. A layered structure emerges.

If the duck meat on the first layer faces the fire source directly, and the cooking method is “roasting”, and the beggar chicken in the middle is separated from the lotus leaf and roast duck, using fat instead of water, and the cooking method is “steaming”, then it is The squab wrapped in the innermost layer, when it is observed by everyone, feels as if it has just been taken out of the fat, and the beautiful dark red skin, it can be said that the third cooking method is used—— ‘fry’!

“Does not use fat, but uses the fat in the duck and pheasant to cook?”

Sister Huang muttered, but her willow-leaf eyebrows were tightly knit together. She thinks that things should not be so simple. Three cooking methods are shown in one dish at the same time. Although it is a wonderful workmanship, the effect, or the most critical taste, will not give people too much surprise.

The taste of the roast duck is luscious, and the taste of the beggar’s chicken is soft and tender. The two have almost reached the acme of their respective cuisines. Even when they are cooking the beggar’s chicken, they can vaguely taste the freshness and sweetness of the roast duck.

In other words, the dish in front of me is actually a dish that progresses layer by layer on the palate.

But fried squab…even if the fat contained in pheasant and duck is used…

It seemed that she had noticed Sister Huang’s doubts. At this moment, Feifei suddenly stopped what she was doing. Instead of cutting or slicing the pigeon into small portions with a knife as before, she took a plate that had been decorated long ago, and carefully sliced ​​the pigeon with chopsticks.The pigeon is placed in the center.

“Please taste it with your heart.”

Feifei didn’t speak much, but the smile and confidence on her face infected many people present.

“It seems that the innermost structure has details that we don’t know about.” Longyuan Ersan looked at Luo Tianyou with a smile.

The other special chefs did not speak, but their eyes were fixed on the deep-fried squab placed in the center of the dining table.

“Then, let me reveal the secret.”

“Silly Girl” stood up while talking, and asked for a pair of serving chopsticks from the waiter, her eyes almost overflowed with curiosity, her hands were not slow, and the tops of the two chopsticks were gently inserted into the squab’s In the epidermis, and then…

There was a sound of “stab”, and the belly of the pigeon was torn apart by the chopsticks. At almost the same time, a rich light shot out from the inside of the pigeon.

The light lasted for a full minute before it slowly dissipated. Then, along with the light, it gushed out together, covering the entire plate like a liquid… rice?

“Glutinous rice?” After scanning his eyes, Luo Tianyou figured out the type of rice.

Ding Jianguo sniffed, “It should be eight-treasure glutinous rice.”

“No, I think this should be seasoned rice.” Longyuan Ersan also came to join in the fun, pointing to the glutinous rice with a hint of moisture on the surface and said.

“The three of you are actually right. When Yunfei was cooking this dish, to be precise, this eight-treasure glutinous rice, he did use some skills of seasoned rice.”

Feifei opened her mouth at the right time, but she couldn’t restrain the proud smile on her face, as if she was actually the one who cooked the three sets of roasted duck.

“According to Yunfei’s explanation, the deep-fried squab is actually a dish that he borrowed from Japan’s oyakodon and the famous Chinese dish eight-treasure duck, and mixed them together. By the way, everyone have a taste When cooking, you can directly scoop the glutinous rice with a spoon, or tear off a small piece of pigeon meat and mix it with glutinous rice and put it in your mouth.”

“Oh? Then I have to taste it.” Lin Tianhao was not polite when he heard the words. He took a small plate of glutinous rice with a serving spoon, and tore off a piece of pigeon meat with his serving chopsticks. He mashed the pigeon meat and mixed it with the glutinous rice. After the meal, he ate the small half plate of glutinous rice in one gulp.

The taste of glutinous rice is different from ordinary rice, and the combination of “eight treasures” such as chestnuts, peas, and scallops further enhances the aroma of the rice. Not to mention, the torn fried squab The meat is the finishing touch, injecting the deliciousness of duck, pheasant and squab into the glutinous rice. With just one mouthful of rice, you can taste the delicacy of the whole three sets of roasted duck at the same time.

“Perfect!”

Lin Tianhao said loudly without being stingy with his evaluation.