Chapter 740 The duck heart that is really made with fire is delicious! How to make roast duck sauce! [Please subscribe]

Author: Greedy Kitten

Chapter 740 The duck heart that is really made with fire is delicious! How to make roast duck sauce! [Please subscribe]

"Is it difficult to burn the duck's heart? Xu Bao?"

Seeing Lin Xu starting to attack, Shen Jiayue asked curiously.

"It's not difficult, it's very simple. It's a side dish that is more suitable for summer food. Unfortunately, the current cooking technology has made this dish regress."

Regress?

Shen Jiayue looked surprised. As a child who grew up in the capital, she was no stranger to Huoliaoyao.

No matter which roast duck restaurant, there is this dish. It is a bit burnt when eaten. It is crispy and refreshing in the duck heart, and it also has a hint of wine.

Isn't this the best way to cook?

Lin Xu said with a smile:

"A duck heart that has not been passed through the fire-lao step should not be called Huoliao Duck Heart. This dish was a master accidentally dropped the duck heart into the charcoal fire. He found that the duck heart that has been fire-laoed has a crispy and tender taste, which is very suitable for wine. However, with the improvement of the process, the chefs changed the fire-lao step to fried... This is wrong."

Shen Jiayue then realized:

"You mean, the hearts of the duck we've eaten are not fire-hard?"

"Yes, they are all blown up, which is easier to make and safer, and in terms of techniques, it is also easier to master."

"No wonder sometimes I feel that Huoliao duck's heart feels greasy when eating. It turns out that the method is wrong... Xu Bao, are you going to make Huoliao today?"

Lin Xu nodded:

"Yes, today I will let you see it, authentic, no fried ones, and it is indeed burned with the fire that burns the duck's heart."

After saying that, he selected the duck heart in his internal organs and prepared to change the knife.

Shen Jiayue, on the other hand, sent a message to Chen Yan with her mobile phone:

"Sweet potatoes, I am potatoes. My Xubao wants to make a duck heart that is really burning with fire. If you want to eat it, come here quickly. There are a total of ten duck hearts, which will expire!"

In the room of the cliff hotel, Chen Yan, who was originally planning to talk to Ren Jie in video, was now wearing yoga pants, sitting cross-legged on the sofa watching "Dark Glory" projected on the TV.

Officer Ren worked overtime at night and had no time to talk video, so Baby Yan had to choose to watch TV.

Just as she saw the wonderful thing, the news from Shen Jiayue suddenly popped up on the big screen, which scared her.

Fire burns the duck's heart?

When Chen Yan saw this dish, she immediately snorted. If she made roast duck now, it would be okay to try it, but the fire broke the duck's heart. Is this a side dish in Beijing?

It’s really a hot topic, but people don’t do it all...hey, wait!

Speaking of this, Chen Yan suddenly remembered that when she was shooting a duck heart dish the previous part, Geng Lishan muttered that the duck hearts of Huoliao are all fried now, which is far from what is really burnt out.

Isn’t my brother-in-law going to be such a real duck heart?

If this is the case, then I have to help the situation no matter what the 358th Group said!

Thinking of this, Chen Yan immediately stood up, turned off the video of the screen casting, put on her outer pants, a beige windbreaker, Martin boots, a basin hat, and walked out with big strides.

When I arrived at the door, I happened to meet the security guard going down to patrol, so I got on the internal commuter bus and headed straight to the farm restaurant.

In the restaurant kitchen, Lin Xu removed all the blood vessels and the oil film wrapped around the heart, washed them with clean water, and gently pinched the heart a few times during washing to wash out the blood stasis inside.

Clean it up and it's time to change the knife.

He used a kitchen knife to cut the duck heart open vertically, exposing the ventricle and atrium inside, then removed the piece of meat with fascia at the top, and then evenly applied a zigzag to the inside of the duck heart.

After finishing it, gently pull it, and the originally three-dimensional heart becomes a fan shape.

The dish of Huoliao Yaxin is not only a crispy duck heart, but also has a shape. The duck heart must be a fan to be considered qualified and the taste and taste of the fire will be more outstanding.

Seeing this scene, Shen Jiayue couldn't help but say:

"Wow, this knife technique is really a dojo in a snail shell. It feels more exquisite than the modification of a duck gizzard."

Almost all duck gizzard dishes are known for changing knives, but when it comes to fineness, the shape of cutting duck hearts into a fan with a flower knife is more outstanding.

After all, the duck heart is relatively small, and when cut, it is curled inside the duck heart. Not only should it be cut evenly, but it also needs to determine the appearance of the duck heart after it is unfolded. It is really difficult.

But the more difficult it is, the more it can explain the technology. Therefore, if an ordinary master wants to shock the kitchen, a simple fire can convince everyone.

After changing all the ten duck hearts, Lin Xusheng put them into the bowl, put salt, sugar, light soy sauce, pepper and other seasonings into it, and then add onion slices of ginger to remove the fishy smell of duck hearts.

After finishing all this, Lin Xu said to Shen Jiayue:

"Get the restaurant to get a bottle of Moutai."

"Oh... um? Moutai? Do you still need to use Moutai to make duck hearts?"

The price of Moutai is much more expensive than that of Yaxin. Isn’t it too luxurious to use Moutai to make a Yaxin?

Lin Xu said while selecting coriander:

"This dish needs to exude the aroma of wine, and Maotai is indispensable."

This is not that the Jiangxiang Technology is far ahead, nor is it that it is magic. It is mainly because the duck heart was part of the water that customers were unwilling to eat it.

In order to increase the attraction of Yaxin, the masters of Quanjude chose to use Moutai to increase Yaxin's identity and status.

Thanks to Moutai, Huoliaoyaxin has entered the sight of customers.

The sauce-flavored wine flavor has also become the criterion for judging the heart of the duck.

To this day, the deliciousness of duck heart no longer needs Moutai to set off, but in order to pursue traditional flavors, Lin Xu still chose Moutai.

Anyway, most of the bottles were left at noon today, and even if they were not used, they were secretly cared about by their father-in-law.

Shen Jiayue quickly brought a short and chunky white porcelain bottle. As soon as she arrived in the kitchen, Chen Yan also walked in:

"Tsk tsk tsk, what's the situation? Are you going to let us carry you back?"

She thought her cousin was going to drink.

Shen Jiayue said:

"I don't drink it for duck hearts. It's spicy and choking. How can I feel comfortable with gawas?"

Chen Yan: “…”

Well, I was defeated by you.

Lin Xu opened the bottle and poured some Moutai into the duck's heart.

Then take a plate, buckle it on a bowl, and start marinating.

Taking advantage of this, he prepared the coriander stem, peeled another green onion, removed the green onion leaves and core, and cut it into eyebrow onion with the coriander stem as long as the white part of the scallion, and cut it into eyebrow onion with the coriander stem.

The green onion tastes fresh and sweet, but it is easy to eat the fiber inside, so you need to cut it with an oblique knife and cut it off so that you won’t be able to chew the fiber when eating it.

The green onion cut from the oblique knife is straight and curved, looking the same as the eyebrows, so it is also called eyebrow onion.

Prepare the onion and coriander, Lin Xu uses balsamic vinegar, light soy sauce, sesame oil, salt and a little white sugar to make a sauce, mix the eyebrows onion and coriander stems cold, put it on a plate, and spread it out.

The duck heart has been marinated for a few minutes now.

He opened the plate and the aroma of the wine became more and more intense.

Use chopsticks to carefully pick out the duck heart, put the knife on the plate, and then pour the sauce from the marinade on the duck heart.

Put them all, point them at the plate with a lighter, and the flames suddenly rise.

"Wow, so beautiful!"

"Just make this look, this dish is worth it."

The sisters thought it was amazing and never thought that this dish could be made like this.

Lin Xu said:

"The maximum temperature of oil is about 200 degrees, while the flame temperature of alcohol can reach 500 and 600 degrees, which is much higher than that of oil, so the duck heart made will taste better and there is no greasy feeling."

The duck's heart was not full of wine, and it was specially marinated for a while before it was ignited, so it was quickly extinguished.

The duck heart on the plate has been burned now. Lin Xu used chopsticks to put it on the plate with coriander stems and eyebrow scallions. The hot dishes that were scorched with cold ingredients made the dish taste even more wonderful.

A hot summer season will definitely relieve heat and relieve fatigue.

If you don’t like coriander stems and eyebrow scallions, you can also not put them, but you still need to change the plate that has been burned with flames, otherwise the temperature will be too high and the taste of the duck heart will soon grow old.

"Can you taste it?"

Shen Jiayue didn't hate the smell of wine at this time, and held up her chopsticks and was eager to try it out.

"Okay, just be careful not to get scalded."

After Lin Xu finished speaking, he began to pack up the remaining ingredients such as duck gizzards, duck tongues, duck intestines, duck livers, etc.

It's too late today. Clean it and put it in the refrigerator first, and then cook it tomorrow.

"Wow, this duck heart is delicious, not greasy at all, it is crispy and crispy, and the outer skin is slightly burnt. It's so delicious!"

Shen Jiayue exclaimed, never expecting that the duck heart could be so delicious.
To be continued...