"How long does it take to make gourd duck?"

After the duck is steamed, the shooting comes to an end, and then it’s time to rest.

Everyone drank tea and chatted casually with Geng Lishan.

Zeng Xiaoqi looked at the time and felt that it was not okay to chat in vain. After all, this was not a TV station anymore, and she had to maximize her time.

Lin Xu said:

"It needs to be steamed for about two hours."

Upon hearing that it took so long, Zeng Xiaoqi said:

"Then let's take pictures of the duck soup and stir-fried duck offal later to save some time."

"Okay, no problem."

Not long after, Qi Zhentao started filming fried duck offal.

This dish is very similar to stir-fried chicken offal. They both use the hot and sour flavor of chopped or pickled peppers to remove the peculiar smell from the duck offal.

Among duck offal, duck gizzards, duck intestines and duck liver are all easy-to-cook dishes, so they can be cooked quickly by stir-frying them over high heat. However, once they are stir-fried for a long time, the crispy texture will be lost.

While Qi Zhentao was doing it, he continued to explain the essentials and extended knowledge points:

"After learning this routine, you can make chicken offal, fish offal, and even the offal of pigs, cattle and sheep. Cooking is a one-stop shop and cannot be limited to one dish."

He put the stir-fried food on the plate, then cleaned the kitchen utensils, wiped the stove, and put all the kitchen utensils back to their original positions, fully demonstrating the basic qualities of an excellent chef.

The dishes were brought to the table, and Geng Lishan and Zeng Xiaoqi tasted them.

“It’s sour and spicy, especially the duck intestines, which actually have a crunch when chewed.”

Zeng Xiaoqi had eaten the chicken offal made by Lin Xu. She originally thought that the duck offal was not as delicious as the chicken offal, but she did not expect that both the texture and taste were slightly better than the chicken offal.

Geng Lishan said:

"Duck itself has a higher fat content than chicken, and coupled with duck liver, which has a higher visceral fat content, it is normal for the dishes to be fragrant."

After taking pictures of this dish, we started filming Xie Baomin making duck soup.

The deboned duck frame is actually all bones. Xie Baomin first disassembled it with a kitchen knife, and then used the back of the kitchen knife to break the leg bones and wing root bones of the duck legs.

Then clean the duck feet and duck wings that Lin Xu had removed before, and prepare onions, ginger and other ingredients.

When everything was ready, he added some lard to the pot, heated it up, put the duck feet and wings into the pot and fried them. When they were almost fried, he added the duck bones, and fried them with lard until the surface of the bones was fully browned.<

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Taking advantage of this time, pour boiling water, add onion and ginger, and start cooking the duck rack in the pot over high heat.

Skim off the foam with a spoon, add green onions and ginger, and simmer over high heat for ten minutes. The soup in the pot will turn milky color to the naked eye, and it looks very tempting.

And as the fire boils, the soup in the pot looks thicker and thicker.

While it was boiling, Xie Baomin said:

"When you go to a roast duck restaurant and finish your roast duck, don't forget to ask for the duck rack. Take it home and fry it like this, then add boiling water. It's much more authentic than the duck rack soup in ordinary restaurants."

Qi Zhentao added:

"You don't even need to put oil on the roasted duck rack after the meat has been removed, because the roast duck itself is rich in fat. If you fry it directly in the pan, the oil will be fried out of the duck, which will make the soup more fragrant and mellow."

Boil over high heat for ten minutes, cover and turn to low heat.

The purpose of cooking it over high heat is to make the soup look good, and to simmer it over low heat now is to incorporate the aroma of the duck meat into the soup.

This soup is very simple. There is no need to put any ingredients in the pot except onions and ginger.

Simmer over high heat for ten minutes, then simmer over low heat for ten minutes. When you open the lid, a scent of aroma will waft out of the pot.

Xie Baomin added a small spoonful of salt and two small spoons of pepper to the pot, stirred evenly, turned off the heat and removed from the pot.

He first used a kuai to pick the duck wings and duck paws into the prepared soup basin, then placed a leak-tight drain on top of the soup basin, poured the soup in the pot, and filtered out the bones and debris.

After pouring it into a basin, pinch a pinch of coriander leaves and place it in the middle. This is not only for decoration, but also to increase the appearance of the soup.

Zeng Xiaoqi took a sip and was immediately surprised by the taste of the soup.

Who would have thought that combining a few bones with duck wings and duck feet can actually make such a delicious soup, and the duck wings and duck feet are not wasted and can be eaten in a bowl.

This is simply incredible.

She took a sip of the soup and said:

"Before I made a video, I always said on the barrage that chefs are wasteful. In fact, this does not exist at all, because chefs are the ones who cherish ingredients the most. A duck can make two dishes and one soup. Most people really can't do this."

Geng Lishan nodded approvingly:

"Yes, Chinese food is very flexible. No dish must use certain ingredients and ingredients. They can all be flexible. Just like the eight-treasure gourd duck steaming on the stove, the fillings can be flexibly changed."<

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After taking pictures of the two accompanying dishes, Lin Xu put on his apron again and started carving small gourds with carrots and lettuce before the gourd duck was steamed.

This is a relatively delicate job, especially when Lin Xu uses a kitchen knife to carve.

He cut a section of the head of a carrot, and first used a kitchen knife to carve the thick bottom part into an oval, which looked like the bottom of a gourd.

Then carve out the waistline in the middle.

Finally, the head is modified, and a small gourd about one inch long is ready.

Put it on a plate and everyone gathered around to take pictures.

"Wow, it looks really the same, lifelike, so beautiful!"

“Boss Lin’s skills are really amazing.”

"During the last competition, I didn't see the double fish with lactone tofu with my own eyes. I always felt regretful. Today is better, I saw another kind of exquisite knife work."

It is not difficult to carve ingredients with uniform texture into a gourd, but it is a bit difficult to carve it so vividly that even the depression at the bottom of the gourd is revealed.

And the knife used is not a carving knife, but the most ordinary kitchen knife.

Then, Lin Xu carved several green gourds with lettuce, carved them and put them aside for final decoration.

The duck in the pot was steamed for two hours. Lin Xu turned off the heat, covered the pot and simmered it for another two minutes, and then started to cook it.

When you open the lid of the pot, a rich and fresh aroma wafts out from the pot, making people feel greedy as soon as they smell it.

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Take the clay pot out of the large steamer, carefully place it on the workbench, take an empty plate, lift the bamboo grate in the clay pot, carefully lift out the gourd duck and place it on the plate.

The gourd duck at the moment is ruddy in color, full of fragrance, and crispy all over. It is absolutely impossible to handle it directly.

Put it on a plate, put a long plate on the gourd duck, and quickly flip it over so that the duck is upside down on another plate.

Remove the top plate, remove the bamboo strips, and then use scissors to carefully cut off the cattails tied to the gourd duck.

Use kuaizi to carefully shape the gourd duck, and then it’s time to pour the sauce.

Pour the original soup of the steamed duck into the pot through the strainer, bring to a boil over high heat, stir in the pot with a spoon, and stir in some starch water made from potato starch.

When the soup becomes thick, add some cooked chicken oil to the pot.

This dish of Babao Gourd Duck is both fried and steamed. In addition, the duck is cooked with rich fat. The aroma is not to mention, but the umami flavor is slightly lacking, so it is necessary to use cooked chicken oil to cook the fresh food.

The flavor goes up.

Pour the chicken oil into the pot and slowly turn it with the back of a spoon to let the chicken oil slowly melt.

The advantage of this is that it can make the soup brighter, and at the same time, the umami flavor of the chicken fat will be slowly released, making the umami flavor last longer.

If it is stirred for a while, the umami flavor will evaporate immediately, and the overcooked soup will be easily wiped out if stirred quickly.

Prepare the red, thick and oily soup and carefully pour it on top of the gourd duck with a spoon.

The appearance of the whole duck immediately jumped to a new level.

Originally it was just a good shape, but now it seems like special effects have been added. The oily soup gives the gourd duck an alluring color and aroma.

Finally, place the carved gourds on the plate for decoration.

This traditional dish, which means fortune, is now ready.

"Beautiful! Junior brother can make gourd duck so well, another traditional dish of Nalu cuisine, baguji chicken, should be no problem."

Qi Zhentao added:

"You can also make three sets of duck in Huaiyang cuisine. Master Lin's skills are really impressive."

Lin Xu smiled:

"It's not that I'm good at cooking, it's that this dish is really not difficult. Except for the difficulty of removing the bones, everything else is normal cooking. Netizens can try it at home when they have a break. He will definitely become the most handsome boy in the family!

”

When the tasting session began, Geng Lishan did not eat directly, but said:

"You have to be able to appreciate this dish when you eat it, otherwise the chef's good intentions will be wasted. Why are chefs now not interested in Kung Fu dishes? Even if they make them, they don't put in the effort. They just can't get positive feedback from diners. The whole dish is wasted.

A lot of careful thinking, but in the end the diners ate it like a cow chewing peonies... In this case, I would have just perfunctoryly done it."

Zeng Xiaoqi asked:

"What do you think of Boss Lin's dish?"
To be continued...