The Invincible God of Cooking

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“Peking duck is actually baked in the oven.” Guan Shouping was stunned.

It should be known that although the temperature of the oven is constant, the direction of the duck and the contact with the pot will make the baking effect different.

That is to say, baking in the oven is very difficult to grasp, because it relies on the power of electro-mechanical power.

The essence of roast duck is not only in the handling of the duck, the word roast is also very important.

Beijing roast duck, the power of roasting is reflected in four words.

After hundreds of years of evolution, it is clear that roast duck is roasted over a fruit charcoal fire, which can add the unique flavor of the duck.

Originally, Guan Shouping found that Fang Lin’s choice of Peking duck in this cooking classroom was at a disadvantage.

After all, Peking duck will not be too important for fire control and cooking skills.

However, in Chinese cuisine, many things have important requirements for cooking, such as Megumi Tasori’s homemade tofu, Mito’s glamorous Topo meat, and even Miyoko Hojo’s braised lion’s head, all of which can bring out Fang Lin’s top knife skills and cooking skills beyond ordinary people.

Then, Guan Shouping is not worried about what will happen to Fang Lin’s cuisine, it must be a top-level dish, which is also what Guan Shouping is looking forward to.

But now this situation, Guan Shouping is also very difficult to determine.

Fang Lin actually gave up his advantages and chose Peking duck, a Chinese dish, no matter how perfect Fang Lin’s knife skills are in handling ducks, as long as he makes a mistake when roasting it most important, or does not achieve the desired effect.

Then the Beijing roast duck is considered a failure.

“Then Linjun, are you really extremely confident in yourself, or are you arrogant because of yesterday’s victory.” Guan Shouping said softly.

“Wait and see.” Fang Lin carefully watched the temperature in the oven constantly acting on the roast duck inside, and at this moment Fang Lin seemed to be able to feel the temperature inside, and even controlled the heat to some extent.

The moderate temperature in the skin of the roast duck is constantly circulating, the oil of the zizz is seeping out from the skin of the roast duck, as if the ultimate aroma spreads from the oven, the apple in the duck belly softens under the action of high temperature, the slightly sweet and slightly sour substance of the apple penetrates into the duck meat, giving the duck meat aesthetic texture.

About half an hour later, Fang Lin went to the oven and took out the roast duck, and he could find that there was a white substance wrapped around the roast duck in the skin of the roast duck, and the yellowish surface looked rough.

Gently pressed on the surface of the duck, the yellowish white of the skin slowly fell off, and the skin of the roast duck shimmering with crystal red, just like a shining ruby, crystal clear, the power of the flesh was raised to such a degree.

This color has exceeded the standard of things, the Celestial Empire pays attention to the color and fragrance meaning, the color and fragrance are the most basic needs to be done, and now Fang Lin has achieved a degree that people are difficult to want.

Looking at this roast duck, you seem to see the brown-red skin head revealing vitality, and the tip of your nose moves slightly, you can smell the faint aroma of duck meat around the nose, and the mellow aroma of duck meat is perfectly stimulated.

Peking duck pays attention to the rosy color, tender meat, and fat but not greasy taste.

Each focus is on the use of a special method to make Peking duck, just like the fat but not greasy taste, is constantly roasted with fruit wood, so that the taste of fruit wood constantly changes the meat quality of the duck.

“Then slices of duck.” Fang Lin looked at this crystal clear roast duck shining with red light, picked up a slender meat cutting knife, and then put the plate aside, gently along some lines of the duck, constantly cutting, and the duck meat fell into the plate piece by piece.

A gentle and fragrant duck delicacy kept pervading, and even affected the surrounding students, who looked at Fang Lin’s dishes in horror.

“Peking duck.” This is the understanding of students who see this dish.

The delicious taste wrapped around the tip of the nose of these students is the taste of authentic Peking duck, no, even to some extent, more mellow than the normal Peking duck, this superb duck meat exudes a unique delicacy under the action of various ingredients.

“How did Fang Lin do it.” These students were surprised, they knew that the conditions for making roast duck here were not allowed, even if they barely made it, it could only be the entrance, but now Fang Lin had actually completed such a unique dish.

“Linjun, come on.” When Tian Suohui smelled Fang Lin’s dish, he knew that Fang Lin must have succeeded.

“But I’m going to finish it too.” Tashoe looked at the homemade tofu in the pot, which was almost finished, and it would be ready to serve in a few minutes.

“Fang Lin.” Mito Yumei smiled, “I’m going to refuel too, and my Dongpo meat is almost ready.” ”

Looking at the stewed Dongpo meat in the casserole, Mito Yumei knew that he was almost finished.

“Fang Lin.” Hojo Miyoko looked at Fang Lin not far away, “In Chinese cuisine, I don’t lose.” ”

“Now there is only the final step, the making of the sauce.” Fang Lin smiled slightly, this sauce is very simple to make, purely with the taste of Peking duck.

Light the stovetop, put in a pan, add a small amount of olive oil, then add the sweet pasta sauce, sugar, bean paste and stir-fry until fragrant.

Then, after adding a small amount of water, I gently poked it with chopsticks and put it on the tip of my tongue, feeling it.

“Okay.” Fang Lin directly poured the sauce into the small white bowl.

Pick up a tray and place the roast duck, dough, and sauce on top.

At this moment, the delicate duck meat shimmers with a rosy light, a faint and elegant fragrance permeates it, the fragrant dough with a hint of lotus leaf elegance, and the simple and delicate sauce, the three ingredients are reflected in the tray.

“Peking duck finished with lotus leaf skin.” _

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