Chapter 597 Mother Oil Boat Duck: A Seemingly Simple but Lost Dish! 【Please Subscribe】

“The duck is a de facto lost dish.”

The duck is slaughtered and the neck is opened, which can preserve the integrity of the duck meat to the greatest extent.

Qiu Yaozu held the duck, quickly plucked the remaining duck feathers on the duck, and then said this sentence.

Qi Zhentao was a little surprised:

"Uncle, aren't there several stores in Suzhou selling mother oil boat duck now? Why do you say it has been lost?"

Qiu Yaozu smiled:

"With the improvement of soy sauce technology, except for a few ancient soy sauces, you can't buy mother oil at all, and even if you can, it won't cost less than 1,000 yuan a bottle... Do you think those stores are willing to use it? Also It’s just that those stores turned the mother oil boat duck into a eight-treasure duck, which is very different from the original mother oil boat duck.”

Lin Xu was a little surprised when he heard this. He didn't expect that the preparation of this dish was quite particular. What he didn't expect was that the mother oil in soy sauce was so expensive.

Seeing that he was a little confused, He Jiashun took the initiative and said:

"The essence of the soy sauce boiled in the ancient method is floating on the top layer. If you put the top layer aside and store it, it is the mother oil that can only be eaten by wealthy families. The remaining soy sauce in the vat is of low quality and cannot be sold at a high price. , what poor people eat is this kind of inferior soy sauce..."

No wonder Qiu Yaozu said that a bottle of soy sauce would cost no less than a thousand yuan. Considering that the essence of a jar of soy sauce is gathered together and sold, the price cannot be lower.

Not to mention the past, even now, mother oil is not affordable for ordinary people.

Lin Xu looked at Qiu Yaozu and asked:

"Uncle Qiu, is it difficult to do the mother oil boat duck?"

"It's not difficult. As long as you have mother oil and duck, just put it in a casserole and stew it over low heat... By the way, this dish is very oily. You can't remove the duck fat from the duck's belly. You need to add at least one when stewing. Just when the pig's trotters are stewed and about to come out of the pot, boil a bowl of scallion oil and pour the scallions and oil together into the casserole."

I go!

Isn't this duck completely soaked in fat?

Lin Xu imagined the texture and taste and couldn't help but ask:

"Aren't you tired of it?"

He Jiashun seemed to be familiar with this dish, and said with a smile:

"It's not greasy, because the mother oil has too much umami flavor, so duck fat, lard and scallion oil are used to increase the flavor, so as to achieve a balance of umami flavor."

Let me go, this mother oil is so delicious, so I can use three kinds of oil to enhance the flavor.

Lin Xu was a little greedy for this dish. Now he finally understood why Qiu Yaozu said that this dish was actually lost.

Just tell me how much the duck stewed like this will cost.

It is estimated that anything less than 2,000 yuan is not enough. According to the normal profit of catering, the price should be more than 4,000 yuan... How many people in this world are willing to spend thousands of dollars to eat a stewed duck?

Wouldn't it be nice to just have a meal of fresh seafood or a feast of wagyu beef?

Qiu Yaozu said:

"The mother oil is becoming more and more precious, and the store owners are reluctant to use it. In addition, they want to sell it at a high price, so they came up with the eight-treasure method of removing the bones from the whole duck and filling it with stuffing, using other ingredients to make up for the lack of mother oil, but In the end, it is neither fish nor fowl, making people who know how to do it laugh."

Think about it, if you want to eat stuffed duck, you can just go to the Babao Gourd Duck. Even if you want to eat stewed duck, the Fire Heel Fairy Duck is even more famous.

Why do you have to eat a more expensive dish? The price is not cheap.

Qiu Yaozu packed the duck, carefully scrubbed the duck skin with salt, tried to remove as much dirt as possible from the pores, and then rinsed it with clean water.

After doing this, he took out a few dried lemongrass stalks from the cupboard and said to Lin Xu:

"Ducks are stewed for a long time. In order to prevent the ducks from falling off the bones and deforming, which will lead to poor presentation, the ducks will be tied up with straw ropes and tied into a king-shaped knot. In this way, the stewed duck will be complete... customers can also see it when eating. He is a complete duck and will not trick anyone."

In the past, craftsmen were very particular about what they said was a duck, and it was clearly visible to customers.

It's not like now, when you can eat three chicken heads and six chicken butts in one portion of farm-fried chicken.

After Qiu Yaozu finished speaking, he started tying the ducks with hay and taught Lin Xu how to tie the king knot.

The so-called king knot is to use hay to tie the duck breast, duck body and duck legs horizontally and connect them vertically in the middle. In this way, the two wings of the duck and the duck are tightly tied to the duck body, no matter what. It won't fall apart no matter how you cook it.

After tying the duck properly, Qiu Yaozu took out a raw pig's trotter from the refrigerator.

When Lin Xu saw it, he quickly took it, cleaned it, and chopped it into large pieces.

Then Qiu Yaozu took out a clay-sealed clay pot from another set of cabinets. After opening it, a rich soybean flavor wafted out.

As soon as He Jiashun heard this, his face showed surprise:

"Is this super-grade mother oil?"

Qiu Yaozu nodded and said with a smile:

"The best soy sauce on the market is Toutou, and this small can is the best of Toutai. Adding half a can to a tank of soy sauce can improve the quality of the entire tank."

Lin Xu asked a very crucial question:

"Most people can't buy this jar of soy sauce, right?"

Qiu Yaozu nodded:

"It's really hard to buy. I paid for it myself and hired people to make it using ancient methods. The quantity is not much every year, and each family's share is basically gone."

Think about the cost of this production. First of all, you must choose organic soybeans, which must be hand-selected first. Only the beans with full and complete particles are used, and then they are made using the ancient soy sauce brewing method.

It's cumbersome and inefficient.

Under normal circumstances, before taking the soy sauce, you need to stir it in the jar a few times to stir up the mother oil, so that the quality of the whole jar of soy sauce can be improved a lot. After stirring, take the first and second draws.

After the mother oil is skimmed off, the remaining soy sauce is of low quality and can only be used to make pickles.

This kind of cost is indeed high, and it is indeed impossible to promote it on a large scale.

Qiu Yaozu set up a wok, added water, green onion, ginger, fragrant leaves and other ingredients, and a tablespoon of rice wine, brought it to a boil over high heat, and blanched the duck.

"To make mother oil boat duck, you have to boil the duck and pig's trotters first, otherwise the whole pot of mother oil will be ruined. It's a pity."

Put the blanched duck into a casserole, garnish the pig's trotters around the duck, add a handful of rock sugar, onion and ginger spices, half a jar of mother oil, then add rice wine and a small pot of stock.

Bring to a boil and let the alcohol evaporate.

Then place a plate in the pot so that the whole duck is pressed into the soup, and it also prevents the soup from boiling and causing the duck meat to fall apart.

Qi Zhentao said:

"The most exquisite thing is Huaiyang cuisine. No matter what kind of meat is involved in stewing, a plate will be placed inside or covered with a few cabbage leaves. This is not only convenient for the taste, but also makes the presentation complete."

Qiu Yaozu smiled:

"These are all rules summarized by the predecessors, and today's chefs just pick them up."

He covered the pot, turned down the heat and started cooking.

The preparation of this dish is really not difficult, because all the flavor comes from the mother oil. As for the seasoning, you only need to add some rock sugar and some rice wine, which is relatively simple.

"Stew it for three hours and it'll be almost ready."

Qiu Yaozu washed his hands and looked at the steamer. The thousand-layer oil cake inside was almost ready.

He Jiashun said:

"I've heard of duck in the past, but I've never seen how to make it. Now that my senior brother said it, I understand. No wonder they used to say that after eating duck, you have to cook some noodles. Don't mention noodles in this soup. Just put it in whatever you want. It’s hard to eat even a few leaves.”

It's really not unpalatable. Just the ingredients and fat, plus a bowl of fried scallion oil on top when it comes out of the pan. Just thinking about this kind of duck makes people drool.

Lin Xu glanced at the casserole and saw Qiu Yaozu planning to turn off the fire in the steamer, so he asked curiously:

"Is this Thousand Layer Oil Cake okay, Uncle Qiu?"

"That's almost it. Thousand-layer oil cake can't be eaten while it's hot. It has to be dried for a while. That's when it tastes best."

The freshly baked Thousand-Flower Cake is not suitable for eating due to its high fat content and high temperature, which makes it easy to burn your mouth. In addition, due to the presence of sugar, it is a bit sticky.

Let it dry for a while to let the temperature of the oil cake cool down.

In this way, the lard will no longer burn your mouth, and the sugar juice will seep into the noodles again, making them soft, smooth, sweet and elegant.

Qiu Yaozu turned off the fire on the stove and steamed it for two minutes.

Taking advantage of this time, he said to Lin Xu:

"The difficulty of thousand-layer oil cake is the word Qingya. Qing means not greasy or sticky, and the ratio of sugar and oil is just right. Ya means good taste. The dough is soft but does not lose its flavor. After you eat it, you can Taste the delicate texture of the dough, this is the elegance that belongs to the tip of your tongue.”

Lin Xu sighed helplessly.

Every time when it comes to high-end Huaiyang cuisine, I always feel like I got a bachelor's degree in vain.

It’s no wonder that modern people don’t like Huaiyang cuisine. I spent a lot of money to eat, but was ridiculed as uneducated by the food on the table. This would make anyone unhappy.

Among the Eight Dynasties cuisines, Shandong cuisine and Huaiyang cuisine are both famous for their exquisiteness.

However, the exquisiteness of Shandong cuisine reflects the traditional ideas of ordering seniority and status, and people who eat it suddenly will have an inferiority complex intentionally or unintentionally.

This is caused by the status gap.

Huaiyang cuisine, on the other hand, embodies the elegance of educated people in every aspect. While eating it, one can't help but sigh, "I am the illiterate myself."

Since ancient times, Chinese people have hated being looked down upon and uneducated.

Huaiyang cuisine, from pre-dinner tea to post-dinner snacks, conveys this idea everywhere. Except for the literati class, it is difficult for others to understand its point.

The more you get over it, the more disgusting it becomes.

Therefore, in modern society, these two cuisines have declined one after another.

One has escaped into the homes of ordinary people and has become the cornerstone of northern home cooking; the other has taken advantage of Jiangsu's bulk characteristics and transformed into local cuisines such as Zhenjiang cuisine, Jinling cuisine, Subang cuisine, Xibang cuisine, and Benbang cuisine.

Two minutes later, Qiu Yaozu opened the lid of the pot.

A nice fragrance wafted out from inside.

Qi Zhentao helped him take off the steamer and put it aside. Lin Xu saw that the entire dough had obviously expanded, and the green and red shreds sprinkled on it were also stuck to the surface.

Not to mention, the red and green colors look pretty good.

He took the dough out of the steamer while it was hot and placed it on the chopping board. Only then did Lin Xu see that the entire dough looked like a pancake soaked in oil. It felt like oil seeped out when he pinched it.

But it just didn't seep out.

This is why the chef is so skilled.

Qiu Yaozu took a thin slicing knife and cut off the four edges to make straight edges.

Then cut the dough pieces one by one according to the distribution of green and red strands.

One red and one green, cut them all and cut them into diamond-shaped pieces. Finally, the two colors are staggered on the plate. This thousand-layer oil cake is completely finished.

Lin Xu immediately used the cooking learning card and learned how to make this delicious dish.

After reading the experience, he pinched the cut edge and tasted it. As soon as he entered his mouth, he felt the dense and dense texture of the dough.

Then comes the sweetness and aroma, and the aroma of flour.

The taste is very pleasant, neither greasy nor sticky. When you eat it, you can clearly feel the soft dough melting in your mouth.

"I'll go, this oil cake is too delicious, isn't it?"

Lin Xu's expression was very surprised. Although he had imagined the taste and texture of Thousand Layer Oil Cake since he started making it, he realized after eating it that his imagination was not enough.

The taste is really amazing. If it weren't for the vague aroma of flour, it would be hard to believe that the main ingredient of this thing is just the most ordinary flour.

He Jiashun picked up a piece, tasted it, and said to Lin Xu with a smile:

"Eat more. You can't buy oil cakes like this in the market, even if you go to Yangzhou."

Qi Zhentao echoed:

"There is no way, the chefs have become too lazy. In the past, they were required to add 9 taels of water to a pound of noodles. Now it is good to get 7 taels of water. Many places simply make steamed cakes with semi-risen noodles, and the lard is replaced with salad oil. .”

The more water you have, the more delicious Thousand Layer Oil Cake is.

But now that chefs are all part-time workers, who would put so much effort into using so much water to knead the dough? Basically, just six to seven ounces of water is enough for soft dough.

Easy to operate and easy to make.

As for the taste of the steamed thousand-layer oil cake, no one will care as long as it is cheaper.

Qiu Yaozu looked at Lin Xu and asked:

"Xiao Xu, do you want thousands of layers of oil cakes in your store?"

Lin Xu nodded:

"Yes, the more the entire industry is lazy and slippery, the more we do it in the traditional way. Anyway, we don't have to worry about customers, and the employees in the store are willing to learn."

Lin Ji has a unique advantage, which is the high popularity and the learning atmosphere of the chef.

Customers are willing to support it and employees are willing to learn. There is no reason not to enjoy this snack.

"Good boy, thank you!"

Qiu Yaozu was very emotional. No one in the Huaiyang cuisine area was willing to make dim sum according to orthodox methods, but Lin Xu was willing to promote new ones in his store.

I have to say, this is very touching.

Lin Xu said:

"I am also making money, and it just so happens that I would like to remind customers that not all Thousand Layer Oil Cake can deserve the title of Yangzhou Shuangjue."

When Lin Ji made new Thousand Layer Oil Cake, Yangzhou Shuangjue officially settled in.

At that time, you can create a combination on the menu, combining the two dim sums for a better price, or simply do a Yangzhou dim sum combo so that customers can eat two dim sums for the same price.

It’s good to be able to promote culinary culture while making money.

Lin Xu tasted two more pieces of thousand-layer oil cake. The more he ate, the more delicious he felt. He even found the amazing feeling of eating Jade Shaomai for the first time.

No wonder it won the dessert category in the 1983 God War.

Such delicious snacks are truly amazing.

The duck in the pot had to be simmered for a long time. Qiu Yaozu looked at Lin Xu and asked:

"When will Xiaoxu make beef stew?"

When Lin Xu heard this, he rolled up his sleeves and said:

"Now, I have to stew the beef first."

Beef stew is the same as lamb stew. It must be made with cooked beef first. The beef must be cooked first before braising it. The original soup from which the beef is cooked can also be used as the soup base for the red stew.

In the kitchen of Qiu Yaozu's house, there are two super large refrigerators full of various ingredients. There is also a walk-in refrigerator in the basement specially used to store ingredients.

Lin Xu opened the refrigerator door and took out a piece of beef rib weighing three to four kilograms.

This part of the beef is both fat and lean, so it is most suitable for making red stew.

In addition to beef, Lin Xu also prepared celery, purple onions, carrots, potatoes, coriander, bay leaves, black peppercorns, red wine, old-fashioned tomato sauce, imported butter, flour and other ingredients and ingredients.

Among them, onions and carrots need to be prepared in double portions, one for stewing the meat and one for stewing the meat.

It is used as a spice when stewing meat and is thrown away when it is taken out of the pot.

The meat is used as a side dish when braised and can be eaten at the end.

As for the tomato sauce, it is used to enhance the flavor and color. The old-fashioned coloring effect is better. You cannot use tomato sauce, otherwise you will be waiting for it to overturn.

Lin Xu took out all the ingredients and began to cut the beef.

Cut the beef into mahjong pieces, soak it in cold water, and then cut it for other ingredients.

Cut the carrots into large slices with a diagonal knife, pat the celery and cut it into long sections, cut the onions in half, and prepare the coriander and bay leaves. This is the stew ingredient.

As for the stew ingredients, the potatoes should be cut into pieces, the carrots should be cut into pieces, and the onions should be cut into pieces. The size of the pieces should be the same as that of the beef. This will make it look better.

Everything is ready, let’s start stewing the meat.

Lin Xu took the soaked beef out of the water and put it into a cold water pot. There should be more water in the pot.

Bring to a boil over high heat, remove the foam, then add onions, celery, carrots, coriander, bay leaves, and black peppercorns, and top with a tablespoon of red wine.

After foaming again, skim it off and add a large bowl of cold water to the pot.

In this way, the blood foam in the beef will be completely stirred out, and the soup in which the meat is cooked will become clearer and clearer. At this time, you can cover the pot and start stewing.

There is no need to add seasonings when stewing the meat. You only need to use onions, celery, carrots and other vegetables to increase the fruit and vegetable flavor of the beef.

This process takes about forty minutes or more. The beef must be stewed thoroughly first, so that the red beef stew will be delicious.

This step can actually also be done with a pressure cooker.

The pressed meat is equally soft and delicious, but I am not in a hurry today, and psychologically speaking, it is better to eat the meat cooked slowly over low heat.

Qiu Yaozu looked at the dishes prepared today:

"This just started with a big male duck and three or four kilograms of beef. Even if we don't add other dishes, we can't finish it. Let's just call a few people to eat it to avoid wasting it."

Calling people to come and eat?

This is a good suggestion!

With such a delicious dish, it’s natural for the baby to try it. I don’t know what this girl is doing right now...

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When I'm hungry, I can't help but salivate when writing about delicious food. It's so difficult for a little sugar person! This chapter has 5,000 words. Please vote for me!