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Chapter 596 – Kai Kai Kai

Yu Zhibo held the duck hook with his right hand, straightened the hook through the back of the duck neck, and then passed through the muscles on the inside of the neck bone to make the duck hook pass through the neck.

Subsequently, the duck meat is hung up, and the duck skin is heated with boiling water to make the pores firm, the skin layer protein is solidified, the subcutaneous gas expands to the maximum, the skin is dense and tension, oily and smooth, and easy to bake.

Finally, at the end of the day.

Hold the fish hook ring in your left hand, let the marinated duck come out, scoop a spoon of boiling water with your right hand, wash and scald the edge of the knife first, make the water come down from the shoulder, seal the knife edge to prevent air flow, and then evenly burn the whole body.

Then, sprinkle sugar water on the roast duck to make the roast duck have a red maroon red color and increase the crispness of the roast duck. To coat roast duck with sugar water, you must water it twice.

Then, Yu Zhiboyan leaked the blood out of the cavity and found that it also dried quickly with the wind.

When the moisture inside and outside the duck skin is dry, it can make the skin and the connective tissue under the skin tightly connected, making the skin thicker and the roast duck skin crisp.

At the same time, this can also maintain the original shape, without operating the gas tank in the baking box.

Before the roast duck was put into the Shenglong pot, Yu Zhiboyan stuffed a sorghum rod to kill for the first time in thousands of years, and that was a blockage.

The fortress has been killed for thousands of years, and some nodes are trapped in the sphincter to prevent boiling water from flowing out.

Then, Yu Zhibo poured 80% of the boiling water from the blade into one side of his body.

In this way, the roast duck can be cooked quickly inside and outside of the roast duck, supplementing the excessive water consumption in the duck meat, and making the duck meat crisp and tender.

After the duck meat enters the Shenglong pot, it is roasted by Yu Zhiboyan over a fire. At the same time, the position of the duck is changed regularly with a pole so that the roast duck can be evenly heated and roasted all over the body.

In doing so, it is important to have leather on every piece of meat.

At this time, Yu Zhibo was more afraid of carelessness.

He has to control his temperature!

If the temperature is too high, the duck will be scorched and the duck will not be cooked.

When the duck embryo is heated evenly and intensely, the subcutaneous fat melts, and the roast duck is crispy, with bright skin, white meat, tender meat and delicious taste.

No smoke, the fire at the bottom was blazing, burning for a long time.

The roast duck has a plump appearance, gradually reddish burgundy color, crunchy leather, and soft outer focus. If it is good, it must taste better.

With the gradual formation of roast duck, a mellow, long-distance roasted scent, then drifted out with the breeze, spread out outside the store, immediately causing the crowd to drool.

Gorham!

Gorham!

The gate crane stared at the lantern’s big eyes, walked down his throat, swallowing a drooling sound, as if it made a sultry thunder, roaring in the sky!

“Ah, this is not good!”

“Thank you for the flowers!”

Crane was drooling, his face was covered with the expression of my knife. The knife was already hungry and thirsty.

In the crowd, Yu Zhibo finally made roast duck and put the roast duck on a white plate.(Read more @ wuxiax.com)

Watching the roast duck as red as jade, the eyes of Guard Crane burst into unprecedented light.

“Smells so good!”

He smelled it and took a deep breath, and he rolled up a violent wind, full of ecstasy.

After eating too much food that I love, Shouhe is even more aware that Yu Zhibang’s food is heavenly food!

but.

What’s more surprising is that roasting duck is far from that simple!

Even if they see the sashimi alive after cooking, it is not as scary as it is now!

Roast duck has a long history. Roast duck has been recorded as early as “Eating Duck”.

“Eating is coming” has a record of roast duck. Roast duck is a fork-roasted duck, which is the earliest kind of roast duck.

After countless generations of chefs’ research, roast duck has become a famous Chinese dish, known as a world-famous dish, and well-known all over the world.

When Yu Zhibo took out the roast duck.

Everyone sees its beautiful appearance, plump, bright color, red maroon, crispy meat, crispy and delicious, fat but not greasy, thin and non-combustible.

Really, a little more is too greasy, and a little less is too thin, just like the golden ratio, showing a good posture.

In the red date duck skin, the tender duck meat is crispy on the outside, exuding flying heat, and the dazzling cloud smoke exudes a mellow roasted aroma, which is mouth-watering.

The crane is exaggerated, with its mouth wide open, the waterfall is drooping, and its drooling, as if the bright galactic water falls from nine days, and the water flows straight down from a height of 3,000 feet!

However, this is not the most remarkable thing!

When the roast duck struggled to stand up from the plate, ignoring the dumbfounded crowd, it jumped up!

Just like the dance of the onion song in station B, the roast duck shook its head, twisted its buttocks, and shook its limbs back and forth in the beat!

One, two, one, one, two, one!

It quacked, the roast duck clung to its ruddy belly, and as the dance continued, it spewed out of its mouth, spewing colorful and red gas. The color of roast duck is rosy, the color is bright, it is called Gaga. When the dance is in progress, it is wiped dry with colorful red gas and sprayed out of the mouth.

It is like a small rainbow, passing through a beautiful arc in the air, overflowing, and a stream of pure natural energy will flow away.

“This is!”

As soon as I arrived at Giraya, I took a breath of this colorful breath and immediately lost my face!

Gilaya had practiced fairy art, and was no stranger at all!

Although the appearance has changed, when it enters the body, it becomes natural energy!

Moreover, it is absolutely pure and has no side effects of energy!

Great!

Although not many, according to Giraya’s estimation, if you eat this roast duck every day for three years, you will be able to create a fairy ninja!

This may seem like a bad deal, but if compared with such a low and terrible success rate, it is so amazing!

Gilaya looked serious. “Boss, can you give me this roast duck?”

As soon as the sound fell, the guard crane was upset.

Although it is docile in front of Zhi Boyan, it has been disgusted by humans for a long time, and its bones are full of barbarism.

The college students with the crane light felt a chill. “Human, this is mine!” Don’t even think about it! ”

Facing the two people’s appeal, Yu Zhibo just shook his head gently. “Jiraya, you should know the rules of the store.”

“What we pay attention to is to come first, you can wait for the next time.”

Gilaya looked stunned, thinking that he was just anxious, really anxious.

In short, he is an employee in the store and wants to see if the roast duck is really as he thought, and there is still a lot of time. Seeing the shape, the janitor’s eyes flashed a little to show off. Holding the roast duck, he couldn’t help anymore. He opened his black mouth and swallowed it in one bite!

Instead of swallowing his stomach, he carefully turned the tip of his tongue and chewed slowly.

Suddenly, Shouhe’s eyes were stunned!

A delicious explosion, just like the waves of the sea, one wave after another, madness is coming!

Shuhe only feels roast duck skin, fragrant nose, crisp taste, and a little greasy and refreshing.

This is because the soft skin has a hint of duck oil, which is equivalent to the lubricant between the screws, which can be called a small eye pencil.