The Invincible God of Cooking

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Peking duck is a world-renowned Beijing dish.

It originated in the Southern and Northern Dynasties, at the beginning it was a famous dish of the court, Beijing roast duck is known for its tender meat, mellow taste, red color, fat but not greasy, known as the world’s cuisine.

Generally speaking, Peking duck is mainly grilled over charcoal, but it is clear that in this cooking classroom, this condition is not available.

But just like grilled without charcoal, Peking duck will have a lot less of the fragrance of fruit wood, so the taste of roast duck will be much inferior.

“So, Fang Lin, do you have a solution?” Guan Shouping watched Fang Lin handle the duck, and his eyes moved.

Obviously, Fang Lin’s ability to handle ingredients now was inferior to yesterday’s confrontation with the Four Palaces.

Really hit by Dojima Silver, Fang Lin should have really broken out in yesterday’s game.

On the other side, Fang Lin repeated the duck with hot water several times, then picked it up, and then inserted it from the duck’s belly with a plastic bottle, so that the whole duck swelled, so that it was easy to apply honey water on the surface of the duck.

Honey water is applied to the surface of the duck so that when grilled, the surface becomes bright and rosy, and then the taste of honey will penetrate into the skin of the duck, giving the duck a wonderful taste and flavor.

Then Fang Lin took a small bowl, added honey cooking wine white vinegar warm water and stirred, this is the honey water applied to the surface of the duck.

In order not to damage the skin of the duck, at the same time make the color of the duck more colorful.

The whole duck was hung on a small wooden stick, placed on the counter, and a basin was placed underneath, and then Fang Lin took a brush to coat the surface of the whole duck with this blended honey water.

This time applying, no part of the duck can be missed, even a slight gap, because when grilling, the heat will pass through the gaps, changing the flavor of the whole duck.

When the skin of the duck was smeared, Fang Lin constantly blew the duck with cold air, generally, to let the honey water penetrate naturally.

“Only now.” Fang Lin looked at the hanging duck, holding a kitchen knife, and after gently smearing the skin of the duck, there seemed to be a gap, and it seemed to be restored.

Countless silver rays of light appeared and disappeared on the skin of the duck.

A few minutes later, Fang Lin put down the kitchen knife because it was finished.

The skin of the whole duck was cut by Fang Lin at an extremely fast speed, and then glued together with the help of the temperature that had just been soaked in hot water.

This is the ultimate knife work, allowing honey water to penetrate quickly from the skin fibers of the duck.

And seeing this knife work, Guan Shouping’s pupils tightened, if Fang Lin’s processing ability of ingredients was weaker than yesterday, then Fang Lin’s knife skill was still so peaking, and he Guan Shouping’s piece would not be Fang Lin’s opponent.

This is the gap in real cooking, you can make it without recipes, because some dishes are so difficult to make.

“Okay.” Fang Lin looked at this, now let the duck skin absorb the honey water, it only takes about half an hour or so.

At this time, Fang Lin looked at the students around him, they were all constantly working hard to make their own Chinese dishes, what mapo tofu, Kung Pao chicken, everything.

Mito Yumei is still the same, mainly meat, she should make Dongpo meat.

It seems that she is also making a home-cooked dish of Chinese cuisine, home-cooked tofu.

As for that Hojo Miyoko, it surprised Fang Lin, not because of how strange the dish was, but because of the dish, Fang Lin was slightly familiar.

“Braised lion’s head.” Fang Lin looked at the handling of Hojo Miyoko’s ingredients and guessed.

The braised lion’s head was Fang Lin’s work that helped Zhenwei Hall win Yumourzhai at that time, when Fang Lin played perfectly with the help of the Heart of the Chef God, and because of this, Fang Lin came to Yuanyue Academy to study at the suggestion of the Food Demon King.

Braised lion’s head is also suitable for Hojo Miyoko’s dish, because the most important thing in a lion’s head is meat, and Hojo Miyoko is not inferior to boys’ strength, enough to complete a perfect lion’s head dish.

Retracting his gaze, Fang Lin took out a small basin and poured a little flour, added a small amount of water and salt, and kept kneading and rubbing with his hands, and when the flour turned into dough perfectly, Fang Lin let it wake up.

After a moment, Fang Lin continued to knead and rub the dough slightly.

At the same time, Fang Lin lit the stove and put a steamer on it.

“Okay.” Fang Lin looked at the dough in his hand and gently cut out several evenly sized pieces of dough with a knife, which were used to make dough cakes.

Take out a plate, spread olive oil on top and place in the steamer.

“The dough making begins.” Fang Lin kept rolling out the dough in his hand, put it into the steamer plate when it was round, and then continued the first one, covering the dough one by one.

Fang Lin was not worried at all that the dough would stick together, because the temperature of the heat made the dough cooked in a short time, and the dough directly transformed into another form.

After putting all the dough into the steamer, Fang Lin closed the lid.

Then, Fang Lin took the ventilated duck over, and the time was ready.

“The flavor change is complete.” Fang Lin put the duck on the board, then took out several apples, cut them into similar sizes, gently cut the duck’s belly with a slender kitchen knife, and then stuffed apples into the duck’s belly.

This is an increase for ducks because there is no way to grill it over a charcoal fire.

And this is only the first step of Fang Lin, after stuffing the apple, Fang Lin continues to add something, and then covers the epidermis with some kind of substance.

“Take the final step, BBQ.” Fang Lin turned on the oven, and he actually wanted to use the oven to make Peking duck.

Temperature control in ovens can be very difficult.

“Then, the control of the real top fire power, the control of temperature.” Fang Lin adjusted the temperature of the oven to a certain extent, and then put the roast duck in.

At this moment, Fang Lin’s gaze focused on the oven, adjusting the direction of the duck from time to time.

A hint of crystal rosy slowly appeared on the skin of the duck.

The essence of Peking duck is constantly brewing. _

To see the ununderlined version of the novel, please download Feilu Jr