Chapter 741 If you want the roast duck to taste good, you can’t miss the soup! Oh, this roast duck tastes amazing! [Please subscribe]

Author: Greedy Kitten

Chapter 741 If you want the roast duck to taste good, you can’t miss the soup! Oh, this roast duck tastes amazing! [Please subscribe]

"Wow, it's finally going to start!"

Seeing that Lin Xu raised the dried duck, Shen Jiayue immediately came over with the camera and prepared to shoot the production video of the roast duck.

Just when she thought she would put the duck directly into the oven, she found that Lin Xu had gone to the kitchen.

"Why are you back in the kitchen?"

This girl went over and wanted to know what steps she had.

Lin Xu said:

"The meat of roast duck is so tender, not only because it is roasted, but also by using the cooking method to make the duck tender and juicy and delicious."

Shen Jiayue thought it would be enough to bake it directly, but she didn't expect it to be very particular.

She asked curiously:

"How can this effect be achieved?"

"It's very simple, pour the soup... and pour hot water into the duck's belly. When roasting, the duck meat inside is constantly being cooked, and the juice in the meat will naturally increase."

Roasted duck is delicious and can even conquer foreigners. It is not only because you just roast a duck on the stove, but also to make the meat as tender as possible and remove the odor from the duck meat.

To achieve this, filling soup became the only option.

Lin Xu came to the kitchen and stuffed the duck's butt with a sorghum pole with joints.

Sai Hao looked at Shi Wenming and asked:

"Uncle, is the spice water ready?"

"Okay, will you get it now?"

“Yes, let’s get it now.”

When Shi Wenming heard this, he brought a pot of hot water from the stove. Spices such as pepper, star anise, bay leaves, angelica, ginger slices and other spices were floating in the water.

Spread out the ingredients in the pot, pour the water into a thin-mouthed pot, lift it up, get close to the knife under the root of the roast duck wings, and carefully pour it in.

Spice water is the secret to the deliciousness of roast duck, but now there are also ingredients such as vegetable water, fruit and vegetable water, which can make roast duck delicious while also increasing the fruit and vegetable aroma.

Some people even tried petal water, but the effect was not very good.

The spice water that Lin Xu uses today is relatively traditional.

Shen Jiayue looked at this scene in surprise. If she hadn't seen it with her own eyes, she would never have known that she would have to pour spice water into her stomach first by making roast duck.

The spice water should not be too full, about two-thirds of it is enough.

If there are too many, it will pop up once it boils, affecting the appearance and quality of the duck, and it will also easily cause the duck's belly to burst.

The ducks were filled with spices and water, and then the production was officially started.

In the yard, Lin Hongqi and Shen Guofu supported a triangular simple hanging chain above the furnace pit outside, and a ring was hung under the hanging chain.

Lin Xu came over with the duck and hung the roast duck on the ring.

Six roast ducks can just hang the rings, but at the same time they will not touch each other.

After hanging it, he looked at the furnace pit. At this time, the fire inside had been extinguished, but the temperature was still very high, almost 230 degrees.

Carefully land the hanging chain into the furnace pit, about one meter away from the charcoal below. Stop, cover the lid of the furnace pit, then seal it with a wet carpet, and start simmering.

There is no stewing stove at home, so you can only artificially transform it into a stewing stove in this way.

However, as long as you have enough experience, let alone the stove, you can still make delicious roast duck even if you have a stove.

The six ducks had been put into the stewing stove, and then they began to fiddle with the hanger stove.

Lin Xu came to the kitchen door. The stainless steel oven was ready, and the lime wood specially found by his uncle Chen Meide.

When making roast duck, it is best to use pear or jujube wood without smoke. The roasted duck is not only beautiful, but also has a faint fruity aroma.

Lin Xu lit the firewood and first let the temperature of the stove rise.

When the temperature in the furnace reaches 200 degrees, hang the duck in, adjust the firepower, and start baking.

Unlike the stewed stove roast duck that you don’t have to worry about when throwing it in, the roast duck in the oven needs to be turned constantly according to the firepower. Only in this way can the duck be delicious.

Shen Jiayue took the camera and took a photo next to her, saying with some sigh:

“It requires hand-made from beginning to end, no wonder roast duck is so expensive.”

Lin Xu smiled:

"In the past, the salary for roast duck was lost for half a month. Not everyone can afford it. On the contrary, although roast duck costs hundreds of dollars per, it is not particularly expensive compared to the salary."

The reason why everyone thinks it is expensive is that duck is cheaper. Half a piece of duck in the supermarket costs only a few dollars per pound, which is a little cheaper than pork.

This kind of meat is sold for hundreds of dollars in a roast duck restaurant. When eating, you have to pay a separate service fee for a piece of duck. If you think about it this way, it feels a bit unfair.

However, the delicious roast duck is complicated and the process is complicated. Even the paired duck cakes are very particular, so it is normal to be more expensive.

While Lin Xu was busy, Chen Meijuan was making duck cakes on the coal stove next to her.

Add water to the flour to make dumpling noodles, knead it several times, and then divide it into dumpling-sized noodles.

Press it, stack the two dough pieces, roll it into pancakes with a rolling pin, and put it in the hot glass and bake it.

The cake is very thin and will cook thoroughly after a little heat.

The prepared duck cakes are thin and transparent, with a strong noodle fragrance, and are also very tough, which can achieve the effect of "sweet soup without sprinkling".

Put the prepared duck cakes in a wooden food box, which can not only keep them warm and also look better visually.

In the kitchen, Shi Wenming removed half of the peeled green onions, as long as the white part of the green onions is.

First cut open vertically, remove the core of the scallion, and then cut the scallion into thin strips suitable for rolling into duck cakes.

In order to prevent not enough food, he cut a small basket of shredded green onion.

After cutting, take the soaked cucumbers over.

Separate vertically, cut into strips, then remove the pulp, and cut the cucumber into strips.

Although the chopped shallot and sweet noodle sauce are perfect for eating roast duck, more and more people are rolling cucumber and radish strips.

Put the cucumber strips on the duck cake with duck meat, then apply some grated garlic, wrap it in your mouth. The fragrance of duck meat, the freshness of cucumber, and the spicy garlic all stir up the taste buds of diners, making people want to eat it after eating it.

While working hard, Liu Bo is here.

After experiencing a car accident last night, he lost the mood to eat and drink outside. He went home early and lay in bed until dawn, and then he felt that he had come alive.

After getting up, he ate something randomly and drove to the scenic area.

I took an internal commuter bus to the middle of the mountain, climbed to Longshou Peak in one breath, worshiped seriously in the small temple on the top of the mountain, and stuffed 20,000 yuan into the merit box.

If you survive a disaster, you have to express your feelings.

After worshiping the mountain god, he bowed to Dundu again. Yesterday, the little guy patted his lap, maybe just a reminder, so I thanked you today.

I didn't eat much in the morning and went back and forth to play in the mountains. At this time, Liu Bo was a little hungry:

"When will the roast duck be good? I feel like I can eat a whole one myself."

Lin Xu said with a smile:

"It will take a while. This thing has a lot of fat, so it's better not to eat that much."

Today, there were ten roast ducks, even if their relatives spread them out, they couldn't finish them. So Lin Xu specially asked Shi Wenming to invite some customers who often come to eat.

Let everyone in their hometown taste the new roast duck that will be launched in Lin Ji.

The time to serve roast duck in the store is actually not very ripe, because there are no duck slicers or roast duck chefs, but there are a lot of duck cake chefs. You can do whatever you want to pull out a piece of noodles.

This time I returned to Beijing, I had to hire another chef who was responsible for making roast duck.

In addition, we have to re-purchase ovens and other equipment. After all, after starting to sell roast duck, the roast duck stove cannot make whole roasted lamb, roast lamb chops, roasted suckling pigs and other dishes, so as not to affect the aroma of the duck.

As noon approaches, the ducks gradually turn from white to yellow, then turn golden, until they turn into attractive and bright maroon.

Lin Xu used a long pole to pick up the roast duck and burned the crotch between the duck legs on the flame for half a minute to heat this part evenly, and at the same time, the syrup applied on the surface was coking.

When the duck turns maroon red all over, the duck will be officially released.

He put the remaining three away from the flames, slowly warmed up, carried the duck in his hand to the dining table next to him, and started to slice the duck.

When the relatives and friends waiting for food and drink around them saw it, they all gathered up with their cell phones, wanting to take a picture of this scene.

Lin Xu held the duck hook in one hand and put it on an empty basin, grabbed the sorghum stalk on the duck's butt with the other hand, and pulled it out suddenly, and the nearly boiling water inside immediately flowed out.

When added, the water is clearer and there is nothing else except the taste of the spice.

But at this time it became turbid, and there were still a lot of oil flowers floating in the soup, and it was obvious that the fat in the duck meat was cooked out.

After doing this, Lin Xu removed the iron hook, placed the duck in a tray, placed two clean white porcelain plates next to it, and took a narrow kitchen knife for the duck to start the operation.

There is nothing to do with the ducks in the past, and the masters will clean the ducks as much as possible while it is hot.
To be continued...