The Unparalleled Alchemy Kitchen of Food Halberd

Chapter 45: Jinling Saltwater Duck!

No matter what Wan Wei’s mood was at this time, and no matter how the judges were amazed, Wang Ze’s hand movements did not stop, and after he brought the small jar to the cooking counter, he lifted the lid, and suddenly a rich and peculiar brine fragrance filled the entire room.

Wang Ze closed his eyes, sniffed the brine smell fiercely, and said: “This ‘Jinling saltwater duck’ has been passed down in our Nanjing for 2,500 years, and in our Nanjing, saltwater duck is a very representative dish.” ”

“In large and small restaurants, including many special and star hotels, there will be the existence of this dish, the complete recipe of this dish knows more than a thousand, and the incomplete recipe or simplified version of the recipe knows countless people, but now only my vein of ‘Jinling saltwater duck’ is the most outstanding and authentic, even if I and some star chefs have the ‘Jinling saltwater duck’ recipe is exactly the same, what I make is more authentic than theirs, the reason is this ‘thousand-year-old saltwater duck brine’!”

“Nanjing people eat saltwater duck, just like Guangdong people eat roast goose, Nanjing consumes hundreds of millions of ducks every year, which is a high-quality duck dish that is as famous as Shangjing Roast Duck in Shangjing.”

Wan Wei saw Wang Ze explain again, and he was not busy doing it, anyway, there was plenty of time, he just stood quietly here at his cooking counter and watched, listening to Wang Ze pretending to be thirteen, and thinking about how to slap his face later… I really thought he was so good-tempered, pretending to be thirteen in front of him again and again, looking down on him so much, and he had to explain while cooking when eating halberds, he didn’t beat this face back, he also went to participate in Mao’s Guangzhou Chef Assessment?!

Wang Ze opened his eyes and saw that Wan Wei did not start the cooking process, but stood there listening to himself, smiled, and said in his heart, ‘Sure enough, no matter how genius is just a child’, the contempt in his eyes is even worse, and continued: “The orthodox ‘Jinling saltwater duck’ production process is more particular, first of all, when selecting materials, you should choose to use skinny duck. ”

“This kind of duck meat tender skin thin, in the duck to open six or seven centimeters of opening, conducive to remove centimeters of blood, too much bruising will lead to duck meat is not white enough and there will be duck smell, but also take live water soaking, normal need to soak for forty minutes, the duck centimeters of blood water fully rinsed off.”

“Shangjing’s ‘Shangjing Roast Duck’ is biased towards relatively fat in the selection of duck materials, which is essentially different from our Nanjing’s ‘Jinling Saltwater Duck’, if the duck is not thin, this dish cannot be made.”

“If you want to do this ‘Jinling saltwater duck’ well, then stir-frying peppercorn salt is essential, and this is the first difference between my vein and other chefs who can do ‘Jinling saltwater duck’ cuisine, there is another brine that is naturally used to brine, the teacher once taught me a special method of stir-frying peppercorn salt, peppercorns, salt, star anise, cinnamon, ginger and green onions, etc., stir-fried in a certain proportion, green onions and ginger are used to remove fishy, cinnamon, peppercorns are used to increase the flavor, and slow heat should be used when stir-frying… This peppercorn salt is all fried in advance because it has to wait until it cools before use. ”

“Then start to marinate, the duck breast meat is relatively thick, not easy to marinate through, so you need to press a few times with your hands, and then put some peppercorn salt from the place where the knife cut on the duck is, put it in and shake it left and right, shake the duck slightly, and then take some peppercorn salt in your hand, while massaging the duck all over the body, apply it all over the inside and outside of the duck.”

“Especially the duck legs should be massaged a few more times, which is conducive to full absorption, it is summer, the temperature is relatively high, and it can be marinated for two hours, but I have a special method taught by the teacher, which can shorten the marinating time to only two minutes, which is mainly related to the ‘secret fried peppercorn salt’ I said before.”

Wang Ze washed his hands, washed off the salt stains on his hands, looked at Wan Wei, and said: “Little brother Wan Wei, the time for eating halberds is limited, if you don’t start cooking, it’s too late.” ”

Wan Wei smiled lightly and said, “This doesn’t bother you Chef Wang, I completed many of the preliminary steps in the forty minutes you just soaked the duck in live water, and now even if I finish the cooking first, it’s not too late to start cooking, it’s completely more than enough time.” ”

The recipe of “Jinling saltwater duck” is so popular, Wan Wei naturally will not know, he will naturally do it, but stir-fried peppercorn salt is not as good as the secret method taught to him by Mr. Wang Ze, and the brine is not as good as the “thousand-year-old brine”, compared with the “Jinling saltwater duck” made by the general Nanjing chef, what he does will not be much worse, he is just curious about how much difference between the “Jinling saltwater duck” made by Wang Ze and the recipes he knows.

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