Chapter 718 The technique I just obtained has a place to use it - lamp shadow cow silk! [Please give me a monthly ticket]

Author: Greedy Kitten

Chapter 718 The technique I just obtained has a place to use it - lamp shadow cow silk! [Please give me a monthly ticket]

"The duck needs to be fried first, rather than put it directly into the pot."

When the oil temperature in the pot reached 50% hot, Lin Xu put the prepared duck into a large colander, placed the colander on the oil pan, held the spoon in the other hand, and scooped the hot oil in the pot and drizzled it.

Duck.

The advantage of this is that it can dry the moisture on the surface of the duck skin in advance, so that the whole duck will not boil violently when put in.

Another advantage is that it can evenly color the duck skin.

A layer of maltose water is hung on the surface of the duck skin. If it is directly placed into the oil pan, the vigorously boiling oil may flush out the maltose water, resulting in uneven coloring and even no effect.

Color is a major highlight of appearance. If the color is uneven, it will directly lead to the overturning of the dishes.

Therefore, in order to make the coloring effect better, you must first use the frying method to allow the maltose to dye the duck skin in advance, and then cook according to the conventional method.

"It turns out that you need to pour oil first, it's really easy."

Shi Wenming said, thinking that this method of frying first and then cooking is very similar to the roast chicken in the north. The so-called fried will always be fried, which is the best commentary on various cooking dishes in the north.

Unfortunately, the roast chicken nowadays basically has no fried steps. They are cleaned up and put them into the braised soup for braising.

Although it saves the blowing steps, saves time and effort, and saves costs.

But the aroma of roasted chicken is much less, and the color has changed from rosy to golden yellow. The color is lighter than that of Guangdong's white-cut chicken.

Lin Xu drank the duck several times, and when the color on the surface turned golden red, he completely put the entire colander into the pot and fryed it through the colander.

The reason for this is that when I was just frying, the glue on the duck skin and the colander were fried out by hot oil and tightly stuck to the colander.

At this time, if you turn the colander and pour the duck into the pot, the duck skin will inevitably be destroyed, which will greatly affect the duck's appearance.

Putting a colander into a pan and fry it will avoid this.

When the temperature of the colander rises, it will automatically separate from the duck. At this time, remove the colander and the duck's skin will not be damaged.

If the pot is big enough and the oil is enough, the duck will fry it to the heat, and it will even take the initiative to take off the colander and float.

Just put it in the oil pan, the grease boiled violently.

But as the frying continued, the boiling degree of the oil gradually stabilized.

Lin Xu took the opportunity to flip through the colander and the whole duck easily took off.

He placed the back of the colander on the duck and gently pressed it down to allow the duck to be completely immersed in hot oil, so that the frying was more thorough.

After about ten minutes, the grease in the pot was no longer boiling, which means that the surface of the duck has been fried and you can perform the next step.

Lin Xu used a colander to remove the duck and control the oil, especially the duck's abdominal cavity, which will store a lot of oil and pour it out completely.

Put the duck that has been dried in a deeper steaming dish.

Sprinkle a layer of salt on the surface of the duck, break the borneol and place it on the duck, then add a few slices of tangerine peel, a few slices of ginger, a few scallions, two star anise, and three bay leaves.

Put them all, pour a large spoonful of Guangdong rice wine onto the duck, pour a large bowl of water, and send it to the steaming cabinet for steaming.

Shi Wenming was a little confused so:

"That's all right? Can steam it taste good?"

Lin Xu said with a smile:

"After steaming it out, it needs to be put into duck soup for simmering for twenty minutes. At that time, it will be delicious. Now you just steam the duck thoroughly."

In Cantonese cuisine, the method of making dried tangerine peel duck is quite complicated.

Fry first, then steam, and finally simmer. The whole process takes more than three hours.

And in the last step, you have to constantly scoop the soup with a spoon and pour the whole process onto the duck. This not only tests the master's skills, but also has high requirements for patience and physical strength.

After two hours of steaming, the duck's skin was so soft that it was blown and broken.

The action of pouring soup is slightly larger, which will cause the duck skin to be distorted, which will greatly reduce the appearance and quality of the dishes.

Due to this tediousness, many restaurants no longer make this dish.

Even the restaurants made have simplified this dish into roasted duck pieces or braised duck with dried tangerine peel, saving time and labor costs and improving efficiency.

The ducks were steamed and Lin Xu came outside.

At this moment, relatives were all under the sun protection shed not far from the yard, drinking tea and chatting.

The wind is constantly blowing in the direction of the reservoir, making people feel comfortable and comfortable.

"Shaokang is used to eating the food here during the Spring Festival, and he is not used to eating the school cafeteria. He has lost about ten pounds since the beginning of spring. I feel sorry for me..."

The second aunt took Chen Yuanyuan's hand and told her about the recent situation at home.

Shen Jiayue asked:

“Can’t you go out to eat?”

The second aunt sighed:

"No, parents can't deliver food. They can only eat it in the school cafeteria. Many dishes are boiled in water, and the chickens are not cleaned up very much. They even put them in the pot with chicken feathers..."

The contractors in middle school canteens spend a lot of money to pay for the contracting costs every year, and the education department explicitly stipulates that high-priced meals cannot be sold. In this case, in order to ensure profits, the contractors naturally have to compress costs as much as possible.

The dishes in the cafeteria are basically what are cheaper to eat.

For example, cabbage and garlic sprouts in spring, eggplant and zucchini in summer, winter melon and onions in autumn, and carrots and cabbage in winter, basically what is cheap to buy.

The method is almost boiled in water, and then pour a spoonful of oil after cooking.

It looks oily, but in fact it is not very oily. Even if you eat very much, you will soon get hungry.

When Chen Yuanyuan heard about her younger brother's experience, she felt very distressed. She asked:

"Can't you bring some food from home?"

"It's okay, but the braised food you bring can only be eaten for a few days. Other cooked foods are not resistant to storage. He comes back once every two weeks. It's okay for those days when he just went back, but the more he goes, the more difficult it becomes."

Lin Xu was allowed to go out for dinner when he was in high school. Unexpectedly, when takeaway is popular, students have no choice.

Out of sympathy for his little cousin, he said:

"Let's do this, I'll make light-lit beef silk later, and let Shaokang take it back. It's fine to keep it for a month. And you can mix with Jiamo rice and noodles, which is more cost-effective."

Upon hearing this, my second aunt immediately showed an excited look in her eyes:

"Really Xiaoxu? It would be great if it could be preserved for so long."

Lin Xu said:

"Okay... It's nothing to do now, so I'll do something for everyone to try it out, just give it a suggestion and see what else needs improvement."

Shen Jiayue is very passionate about such things.

She said with a smile:

"Wow, this is great. I bought it when I was traveling to Chengdu before. At that time, I thought it was spicy strips, but it turned out to be beef, which tasted very enjoyable."

He did it right away, Lin Xu returned to the kitchen and prepared to make it.

Shen Jiayue would not miss this kind of excitement, so she followed in immediately and planned to learn it.

"Xubao, is it difficult to use the lamp shadow cow silk? I heard that the requirements for knife skills are super high."

Lin Xu said while busy:

"The one that requires high knife skills is Dengying beef. It requires cutting the beef into thin slices, marinating, drying, frying, and finally pouring the juice and stir-frying... As for Dengying beef shreds, the entire production process does not require a knife, it is purely a cooked beef.

Just tear it into thin threads, just have hands."

Just have hands?

Wow, this is what I mean by this baby.

Shen Jiayue immediately became interested and planned to study hard.

Lin Xu took out two pieces of beef tendon meat, removed the fascia on the surface, and then put it in cold water to blanch it.

When there is blood foam, carefully beat it out, and then pour the prepared green onion slices, ginger slices, light soy sauce, dark soy sauce, rock sugar and rice wine into the pot.

After pouring it in, stir-fry some soybean paste and pour it in, then turn on low heat to braise it.

Shen Jiayue secretly wrote down the method and asked by the way:

"That's so simple? It's true that you can have hands."

Lin Xu smiled:

"The steps to use your hands have not yet appeared."

Cook the beef for about an hour and soak it for a while to make the beef taste completely delicious.

Take out the beef and wait until it’s too hot, Lin Xu said to Shen Jiayue:

"Wash your hands, the steps to use your hands will come soon."

Nani?

Is this just the beginning?

But I just washed my hands and planned to find a reason to participate. I didn’t expect Xu Bao to ask me to join. Since that’s the case, don’t blame me for stealing my skills.

The girl washed her hands obediently, Lin Xu put the cow's tendon in a basin and took it outside.
To be continued...