Food That Doesn't Glow is Not Good Food

'Silly Girl' stood up and ran directly to the side of the dining car.The others didn't move, but dozens of pairs of eyes were also closely watching the roast duck.

As Longyuan Ersan said, the out-of-season lotus leaf is indeed what appears in the roast duck's chest cavity. However, modern technology is already prosperous, and if it is not enough, similar ingredients can be transported from the southern hemisphere.

"Heh heh heh~ This is the surprise I mentioned earlier."

Xiaoyun straightened out her small, not-so-flesh breasts, her face was full of pride and pride.

She raised her hand, pointed to the roast duck in Feifei's hand, and said, "At first glance, this is indeed a roast duck, but it's only the outermost layer. Everyone can see that this roast duck has no bones." , or in other words, he shaved his bones clean. Why did he do this? What's the point of doing this?"

The smile on Xiaoyun's face became brighter and brighter. She asked her cousin about this question in the afternoon. After knowing the answer, she naturally wanted to show it in front of her father and uncles and aunts.

It's a pity, which of the people present didn't have a higher vision than Xiaoyun?

Almost as soon as her voice fell, Sister Huang reacted, "Three sets of ducks? Or hidden suckling pigs? No, for lotus leaves, the second layer should follow the practice of beggar chicken..."

While speaking, Sister Huang's eyes couldn't help but become brighter, but she was different from the 'silly girl' after all, although she was curious and puzzled, she just cast her eyes on Feifei's hands, wanting to learn from her next movements. get conclusion.

"This fragrance...rosemary, thyme, cumin, five-spice powder, and a little pepper noodles..." Ding Jianguo sniffed his nose, and within three or four seconds, he guessed the first fragrance through experience. Spices used in second-tier cooking.

Luo Tianyou, Lao Xu and others are even more powerful, and have even begun to analyze the structure of the third floor.

How can this make Xiaoyun endure, "Hey, hey, can you save me some face? I'm still here!"

Feifei is still silent. The many special chefs present may not be considered top-notch cooks, but born in the Chinese culinary world, their vision is absolutely broad. I didn't think about it before, just because I didn't think about it, but now... …

The girl pursed her lips and smiled.

Perhaps this is the difference between Yunfei, who is good at improving cooking, and ordinary chefs?

There were many thoughts in her heart, but the movements of Feifei's hands did not stop at all.

In less than a minute, the outermost layer of roast duck was all sliced.At the same time, an irregular lotus leaf bag appeared in front of everyone, dotted with white mist, as if there were spirits haunting the mountains.

"Please also watch while tasting."

Feifei asked the waiter next to him to bring the plate with a piece of duck to the table together with lotus leaf cake, green onions, shredded cucumber and sweet bean sauce.He opened the lotus leaf bag with two pairs of silver chopsticks.

next second!

White mist gushes out from the lotus leaf bag, carrying an irresistible fragrance that ordinary people can't resist, filling the entire box in the blink of an eye, and even slowly escaping towards the outside of the box.

"Sure enough, this is a progressive dish." At another table, two special chefs, a man and a woman, bit their ears softly.

The noses of the two were obviously not broken, and they could clearly smell a trace of fat in the aroma of the beggar chicken, and this aroma obviously came from the outermost layer of roast duck!

The action is similar to the previous sliced ​​duck, but this time, Feifei did not slice the beggar chicken into thin slices, but directly cut it into small pieces as thick as an inch.

The beggar chicken is protected by two layers of lotus leaves and roast duck. Even if it is roasted on the fire, it is more like a steaming process.

This is true.

Instead of water, the fat of the roast duck continuously transpires on the surface of the beggar chicken, soaking its own fragrance into the meat of the beggar chicken, and at the same time coating the surface of the beggar chicken with a layer of bright oily yellow.

"Very good! No, pretty good!"

Luo Tianyou, who had tasted the outermost layer of duck slices, picked up a piece of beggar's chicken without bones and put it in his mouth, then his eyes lit up, and he said so.

Chapter 508 Dinner

The moment the teeth are about to open the roasted duck skin, a burst of rich fat bursts 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 further expands the flavor of the roast duck. With the addition of scallions and shredded cucumbers, the roast duck is instantly elevated to the ultimate deliciousness.

If it is said that the roast duck on the outermost layer has captured the minds of all present, then the beggar chicken on the inner layer can be said to capture 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, soaks the boneless chicken inside bit by bit, 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 also experience the deliciousness 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'!

"Is it a dish that uses the fat in duck and pheasant instead of fat?"

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 chicken is soft and tender. The two have almost reached the acme of their respective cuisines. Even when you are doing the beggar chicken, you 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 deep-fried squab...even if the fat contained in pheasant and duck is used...