Chapter 588 Dundun: It doesn’t matter, I will take action! Qiankun roasted pig blessed by luck! [Please subscribe]

Qiu Zhenhua opened the oven and carefully pulled out the fragrant pig lying flat on the grilling net together with the grilling net.

At this time, the skin of the fragrant pig has been roasted slightly brown, and the original wrinkles have bulged again, just like when cooking roast suckling pig or roast goose, scalding water was poured on the body.

“The quality looks good, but I don’t know if it will remain like this after the bark is loosened.”

Guo Weidong took a spray gun and burned the pig skin.

Although the pig skin had been cleaned before, some pig hairs had not been cleaned due to the inability to burn the hair.

In addition, after roasting, the pig skin shrinks and the stubble protrudes. Burning it again at this time can make the pig skin cleaner.

After burning, rub the pig skin, and then use pine needles made of short nails to pierce the pig skin and let the excess fat inside flow out.

Normally when cooking large pigs, the meat needles are relatively long, about several centimeters, and can penetrate into the fat of the pigs.

However, the fat layer of this small fragrant pig is relatively thin, and a conventional pine needle can easily penetrate it, so we can only use a special short nail, which can only puncture a little bit of the pig skin.

Everyone worked together to stab the pig's body completely, and then poured ice water on the pig's body.

Ice water can shrink pores, making it easier for oil under the skin to penetrate.

After doing this, insert an airway tube into the pig's mouth and adjust its position, which will allow the heat in the pig's belly to be released.

After doing this, place the pork belly skin side down on the grilling net again and push it into the oven.

Dai Jianli leaned aside and whispered:

"Who invented the horizontal oven? It's just like the crematorium in the crematorium."

Everyone who is looking forward to delicious food: "..."

Yuan Debiao raised his leg and kicked him:

"Why can't you say a good word out of your dog's mouth? If you want to put it aside, you will have to kneel in front of the ancestor for at least a day. Is the kitchen a place where you can say anything?"

All walks of life have certain rules and taboos.

This is especially true in the cooking industry.

"I didn't have the courage in the past."

Dai Jianli smiled, looked around, and muttered:

"It's almost noon, why is Lao Xie still missing? Are you working on some secret weapon in Building 2?"

He took out his cell phone and called. Soon, a pleasant cell phone ringtone rang outside. Xie Baomin, dressed in a chef's uniform, took his cell phone and walked into the kitchen from outside.

"Is it ready? It's not even dinner time yet."

Dai Jianli smiled:

"I'm not waiting for your guidance, Lao Xie, do you think it's okay to bake it this way?"

Xie Baomin circled the oven twice and said with a smile:

"If the pig belly doesn't burst open, don't forget to kowtow to the founder later and express your gratitude... In theory, this thing won't explode, but in fact, it can easily overturn."

Everyone knows that it’s easy to tip over, but you can’t give up trying just because it overturns.

Dai Jianli took two steps back, fearing that the oven would collapse and be blown up later.

Guo Weidong and Qiu Zhenhua, on the other hand, not only did not retreat, but instead adjusted the fire on the stove to make the fire in the oven bigger, so that the roasted pork skin would be more delicious and more subcutaneous fat would be roasted.

Come out.

Not long after, white smoke came out of the oven.

This is because the fat and moisture of the pig are roasted out, and only white smoke comes out.

The airway in the pig also emitted strong water vapor at this time. Seeing this, everyone let out a sigh of relief, which means that the excess heat in the stomach can be discharged.

The most worrying thing about this method is that the hot air in the pig's belly cannot come out, or there are ingredients blocking the air outlet of the airway.

It seems pretty good now, at least the exhaust hole is not blocked.

Qiu Zhenhua breathed a sigh of relief:

"I'm so lucky. This is really the blessing of my ancestor."

Lin Xu looked at the steam coming out of the ventilator with some surprise. Could it be Dundun's blessing?

When it comes to saying that the Patriarch has blessed him, he somewhat doesn't believe it.

Because it’s still unclear who the founder of the culinary world is. Some worship Yin Yi, some worship Peng Zu, and some worship the Stove Lord.

Even the candidates for worship are not completely unified, so how can people help?

But Dundun is fine, after all, the little guy has always been associated with luck. When Qiu Zhenhua inserted the tracheal tube just now, he just poked it in along the pig's mouth.

Unexpectedly, I inserted it exactly where there was no obstruction from the ingredients and where the heat could gather.

What's inappropriate is Dundun's technique.

My dear son, I will prepare delicious food for you when I get back.

Lin Xu planned to order a snake from Lao Huang, steam it for Dundun when he went back, remove the snake bones, and give Dundun a taste of the snake meat.

The little guy hasn’t eaten it yet, so let’s give it a taste today.

Thinking of this, Lin Xu took out his mobile phone and sent a message to Lao Huang, giving him time to deliver a few snakes to the store.

Give one to Dundun to eat, and the rest will be made into delicious snake soup.

When sending the message, Dai Jianli came over and saw Lin Xu booking cauliflower snake with Lao Huang, and was a little curious:

"Brother, why did you suddenly think of eating snakes?"

"I'll give my cat a taste. I'll make some snake soup by the way. I haven't tried that thing yet. I just want to buy more and save money on gas."

When Qi Siming heard that it was for cats, he smiled and said:

"I really envy your Dundun family. They eat better than many people. I heard that cats are natural enemies of snakes. I wonder if Dundun is afraid of snakes?"

You shouldn’t be afraid if you are afraid, and since Dundun has high luck, you don’t have to worry about being bitten by a snake.

But there is a high probability that it will not kill. After all, it has not lived in a hunting environment since it was a child. Some of its current hunting reactions are just for fun and will not be serious.

A chef from Building 6 next to him said with a smile:

"I heard that there is a dragon-tiger fight in Guangdong, where cats are stewed with snake meat. I don't know if it's true or not."

"Fake!"

Guo Weidong glanced at him:

"Forget it from outsiders. As a chef, you don't even know these common senses? The dish "Dragon Tiger Dou" uses civets instead of cats. Since civet hunting was banned, this dish has disappeared.

”

With the implementation of the Wildlife Protection Law, many precious dishes have been lost in various places, and the first ones to bear the brunt are Northeastern cuisine and Cantonese cuisine.

In the past, I took a shotgun and walked around the old forests in Northeast China, and I basically found top-quality ingredients.

But now, basically everything that can be seen in the old forest is inedible, and guns have long been banned.

Although the Guangdong area is not so wild, they eat a wider range of food. They can cook or make soup basically anything they see, and they eat almost everything.

Lin Xu asked curiously:

"What's the difference between a civet and a cat?"

Qiu Zhenhua smiled:

"The meat is different. Civet meat is tender and has a fruity aroma, while cat meat is spicy and has a lot of fat... If there is an animal that is very common, not endangered, and not dangerous, but basically no one eats it, the only reason is...

…not delicious.”

This is good, it saves the precious son from being stolen and stewed... Lin Xu breathed a sigh of relief, but then he felt that his worries were in vain.

As for Dundun's lucky value, it's really not easy for ordinary people to steal it.

After baking for nearly half an hour, when no white smoke comes out of the oven, it means it is almost done.

Turn off the oven, open the lid, and an attractive aroma wafts out from inside.

Carefully pulling out the grilling net, everyone saw that the originally smooth white pig had now turned golden red, and the skin had turned into a honeycomb shape that looked very crispy.

There is no broken skin on the whole body of the pig, and even the belly of the pig on one side of the grill is covered with honeycombs. Obviously, the oven has roasted the whole body of the pig.

Dai Jianli held a piece of cabbage leaf as a cushion, pulled out the airway tube from his mouth, smelled the smell of the other end inside, and said in a daze:

"Damn, this taste is no less than Buddha jumping over the wall."

Buddha Jumps Over the Wall is made by putting all the ingredients into the soup stock and simmering it over low heat. After it is done, it will have a rich aroma, a thick soup, and a delicious flavor that is rare in the world.

I didn’t expect that stuffing a pig’s belly with ingredients would have a similar effect.

Guo Weidong and Qiu Zhenhua carefully took out the roasted golden-red pig and placed it on a huge tray, belly up.

"Shall we begin?"

"Start!"
To be continued...