Chapter 119 The Marinating Process of Black Duck! Panda, Are You Here to Spread Dog Food? 【Ask for Monthly Ticket】

Lin Xu originally thought that with Master's acting skills, Aunt Leopard Print was definitely no match for her.

Who knew that the majestic King of the Sea... would be like this?

It's a pity that the master is not here and there is nothing to eat.

"Junior brother, why are you cooking so many ducks? Are you preparing to braise duck heads and necks?"

Lin Xu came back to his senses, nodded and said:

"Customers say that the chicken feet are not spicy enough, so I plan to braise some duck for them to try, and at the same time stimulate beer sales."

"You are truly an all-rounder, junior brother!"

Not only is it good at red and white steamed dishes, but now it has started making braised snacks again.

There seems to be no threshold for him to cook.

I'm jealous!

"Senior brother, if you're not busy, can you stay and help me check things out?"

Xie Baomin waved his hand and said:

"Let's give it another day. I have to go back to hold an administrative meeting later. After finishing the work, I have to deal with inspections. There are many things."

After saying thank you to senior brother, he took the car keys and left.

Lin Xu continued to make braised duck products.

What he's going to do today is black duck.

Black Duck is not only a brand, but also a spicy and slightly sweet flavor in braised duck products.

Compared with the simple spicy flavor, the slightly sweet black duck is more popular and eaten by a wider range of people. There are many black duck fans across the country.

In fact, the black duck is not black, but the color is too ruddy, which visually presents a black feeling.

In order to achieve this effect, not only fried sugar must be put into the stewed soup, but dark soy sauce and sweet noodle sauce must also be added to increase the color of the stewed soup.

Lin Xu first poured the pork bone broth into the soup bucket, and then began to prepare the black duck soup.

First, soak more than 20 kinds of spices such as peppercorns, peppercorns, star anise, bay leaves, cinnamon, caoguo, angelica, cloves, and cumin in warm water to wash away the dust on the surface and remove the medicinal properties.

Then divide it into three marinade bags and put it into the marinade soup.

Among these spices, there are more Sichuan peppercorns and Sichuan peppercorns, especially Sichuan peppercorns, which require a large bowl.

After all, this is the first time to braise, and the spices used must be doubled or even tripled, so that the spicy flavor in the duck can be highlighted.

Then soak a small basket of three types of dried chili peppers: king chili pepper, devil pepper, and bell pepper in warm water until soft. Cut half of them into chili segments, and keep the other half intact, and put them directly into the stew.

It's difficult to bring out the spiciness from intact chili peppers, so you need to use chili segments when stewing for the first time, so that the spiciness can be quickly brought out and integrated into the stew.

Finally, cut some scallions and about three pounds of ginger, and put them into two large marinade bags.

In order to make the taste better, add halved onions and a small handful of chives twisted into knots in the marinade bag.

Ingredients such as onions and ginger need to be replaced once they are cooked, so they should be packed separately.

The spices can be marinated two or three times before changing, so that the flavor of the spices can be thoroughly cooked out.

As for the dried chilies, just keep them in the stewed soup. Add a little bit at a time and the spiciness will be maintained.

After all these ingredients are put into the stewed soup.

Bring the stew to a boil over high heat.

First, cook out the flavors of various spices and onions, ginger, and pepper.

Then add a large bowl of fried sugar, half a bottle of dark soy sauce, half a bottle of light soy sauce, a whole bag of sweet noodle sauce, half a bag of salt, two handfuls of rock sugar and a frying spoon of maltose into the pot.

Use a spoon to stir the stew evenly.

Then simmer over low heat for more than half an hour, so that the flavor of the stewed soup will be thoroughly boiled out, the seasonings will blend with each other, and the stewed soup will taste better.

While the stew is cooking.

Lin Xu fished out all the ducks soaked in the water.

Remove the tiny duck feathers from the duck head and duck wings, chop off the toenails from the duck paws, tear off the excess lymphatic tissue and blood clots from the duck neck, etc.

After all the ingredients are cleaned, rinse them several times with clean water.

Then set up a large soup pot and start boiling water.

Duck itself is an ingredient with a particularly strong fishy smell, and duck products are duck meat scraps, so it is very important to remove the fishy smell when blanching.

Lin Xu poured these ingredients into the soup bucket.

Then add a small bowl of ginger slices and scallions, and pour in a small bowl of white wine.

Liquor will take away a lot of odor during the evaporation process, so it is better than cooking wine when dealing with food with odor.

soon.

The water in the pot is boiling.

Lin Xu skimmed off the foam with a spoon and cooked for a few more minutes.

Only then did all the ingredients come out.

And place it on a bamboo basket, and use a fan to dry the surface moisture.

Duck food, no matter which part it is, requires the meat to be firm and chewy.

In order to achieve this goal, the duck needs to be boiled briefly and then dried to tighten the meat on the surface. In this way, the meat will naturally become firmer after being braised.

By the time all the moisture on the surface of the duck has been blown dry by the fan, the morning stew is almost done.

Lin Xu put these ducks into the stew.

Turn down the heat to low.

By the way, pour two tablespoons of cooking oil and one tablespoon of lard into the pot to increase the fat of the stewed soup, which will make the stewed ingredients taste more oily.

Let the pot boil for half an hour, then soak for another hour. These black ducks are ready to be eaten.

While I was busy working, a black Audi Q7 slowly stopped at the door.

Panda, who hadn't eaten in the restaurant for several days, got out of the car.

Different from the previous image of wearing hip-hop clothes and perming instant noodles, Pan Da now has an age-reducing choppy hairstyle and wears smart and slim casual clothes.

When I opened the door and came to the store.

Song Tiantian, who was sitting at the checkout counter taking stock of her accounts, didn't even recognize him:

"Sorry, we haven't opened for business yet. Please come back after eleven o'clock..."

Panda smiled helplessly:

"I'm Panda!"

"Are you a giant panda? Have you had plastic surgery?"

Panda smiled:

"No, I just changed my hairstyle and clothes. I'll go in and discuss something with Boss Lin. We'll talk later."

After saying that, he walked inside.

Song Tiantian stared at his back blankly.

Oh my god, he is actually a little handsome!

Anchor Wu won’t reject him now, right?

in the kitchen.

Lin Xu looked at Panda coming in from the door and didn't recognize him at first sight.

There is no way, Panda's previous image was too deeply rooted in people's hearts.

As a result, after changing into a new image, it really feels like plastic surgery.

"Long time no see, Brother Pan. What have you been busy with these days? I haven't seen you come to the store to eat."

Panda smiled and said:

"In the past few days, I have changed my studio into an e-commerce company, and I have been busy looking for a venue to recruit people. I finally managed to squeeze out some time today, so I hurried to the store."

After speaking, he took out a business card and handed it over.

Lin Xu took it and saw that Panda's company name was actually:

[Yanjing Xinda Electronic Commerce Co., Ltd.]

Xinda…

Wu Kexin and Panda?

Brother, you are licking too much... If Anchor Wu doesn't accept you in the end, why don't you go to the Industrial and Commercial Bureau to change your name?

Lin Xu couldn't help but think of those spirited guys who tattooed the names of girls they had a crush on on their bodies, but then went to have their tattoos removed soon after.

When you get a tattoo, it hurts when you get the tattoo removed.

I wonder if Mr. Pan will do the same thing when he changes the name of the company.

While he was muttering, he glanced at the business card again.

It was discovered that the title printed behind Panda's name was deputy general manager.

Vice President?

Who is the general manager?

"It's...Wu Kexin."

Lin Xu:? ? ? ? ?

I can see it, brother, are you here to spread dog food?

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The second update is here, thanks to [Xiao He 005] for the 10,000 book coins reward! Please recommend monthly tickets, brothers!