The Unparalleled Alchemy Kitchen of Food Halberd

Chapter 46: Bait “Fishing”

Wang Ze’s face froze, but at this time, exactly two minutes had passed, he squeezed out a smile and said: “This is good, I am still worried that you are too late to make dishes, little brother Wan Wei, I regret that I did not win.” ”

After speaking, he quickly picked up the marinated duck and continued to busy, this time he put the marinated duck into the small jar containing the “thousand-year-old brine”, just soaked for ten minutes, he took the duck out of the “thousand-year-old brine”, hung the duck with a machine for quick air drying, and then re-covered the small jar and carefully preserved it.

In just five minutes, the duck has become dry and ready for final cooking, which Wang Ze is worthy of being a long-established veteran chef, just to make the duck of the “Jinling saltwater duck” customized a machine, after all, if it is dried naturally, it takes at least an hour.

After drying, Wang Ze removed the hanging duck, cut the green onion and ginger from the knife on the duck, and then put it into the pot that had already been boiled and prepared on the side for the final cooking step.

When he put the duck into the pot, he first grabbed the duck’s neck and put the duck into the boiling water of the pot for a few seconds, then lifted it, put it down again after a few seconds, and repeated it twice, and then let go and let the whole duck immerse in the boiling water in the pot.

Then Wang Ze put in spices such as green onions, ginger, star anise, etc., which were naturally used to increase the flavor and remove fishiness, and then he reduced the heat and used the method of stewing to cook.

After cooking for a full twenty minutes, Wang Ze lifted the duck again, but after a few seconds he put the duck down again, knowing that he was doing this to be more conducive to the maturity of the duck and make the duck meat more tender.

Wang Ze raised his head and looked at Wan Wei and said: “Little brother Wan Wei, my ‘Jinling saltwater duck’ and the last twenty minutes of stewing can be cut out of the pot and cut into pieces and put on the plate, don’t you start making the dish yet?” Time is running out for halberds. ”

……

Wan Wei nodded thoughtfully at this time, he was about to take the bait to “fish”, and said: “The time is indeed almost up, then I will start cooking, the dish I want to make this time is – ‘Huai’an fried soft pocket’!” ”

Wang Ze’s eyes widened when he heard this, and he exclaimed loudly: “What?!” What are you going to make is ‘Huai’an Fried Soft Pocket’?! How could you possibly have the recipe for this dish, I inherited one hundred and seven of the 108 dishes of ‘Quanshang Table’ (Quan Eel Table) from my teacher, but only this ‘Huai’an Fried Soft Pocket’ as the core has been lost, how can you possibly have the recipe for this dish? How could you possibly ?!!! ”

Wan Wei smiled, Wang Ze had been pretending to be thirteen in front of him before, and now he wanted to beat this face back, by the way, plan the recipe for the one hundred and seven dishes of the “whole eel table” in Wang Ze’s hand.

Well, the main reason is to punch his face back, not because he wants to plan the recipe for the 100 and 7 dishes of “whole eel mat”… Whether others believe it or not, he believes it himself anyway.

He smiled and held up the eel that had been slaughtered and cleaned on the countertop in front of him, and said, “How?” Unbelief? Unfortunately, this is indeed true, and I will indeed do the authentic ‘Huai’an fried soft pocket’. ”

“‘Huai’an Fried Soft Pocket’ is one of the several famous dishes in Jiangsu, and once even the first of the top ten famous dishes in Huaiyang, it is a very famous dish in Jiangsu, which not only made Zuo Zongtang greatly appreciated, but also the tribute dish of the original Cixi birthday banquet.”

“It’s a pity that the owner of this complete recipe more than a hundred years ago angered Cixi in Shangjing and was given the death penalty, resulting in the fact that only the incomplete recipe of today’s Lin-level killer dish ‘Huai’an Fried Soft Pocket’ is still circulating in Nanjing, and its reputation has gradually become much smaller, and it is no longer the reputation of the first dish in Huaiyang in that year.”

“However, there was a big man in the imperial dining room in the palace who befriended him, and after he was imprisoned, he visited him, and he entrusted him with the recipe of ‘Huai’an Fried Soft Pocket’, so that this dish was not lost, and the complete authentic recipe survived.”

Wang Ze red eyes listened to what Wan Wei said, at this time he had already believed eight or nine percent, he quickly said: “Wan Wei little brother, you make a price, I am bound to get this ‘Huai’an fried soft pocket’ recipe, you can make an offer, if I can’t afford it, I can go and ask my teacher.” ”

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