Chapter 740 The Duck Heart that Is Cooked on Fire Is Delicious! How to Make Roast Duck Sauce! 【Please Subscribe】

"Is it difficult to set a duck's heart on fire, Xu Bao?"

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

"It's not difficult. It's very simple. It's a side dish that's more suitable for drinking in summer. It's a pity that 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 the burning heart of a duck.

No matter which roast duck restaurant you have, you will find this dish. The outside of your mouth will be a little burnt when you eat it, but the inside is the unique crispiness of the duck heart, with a hint of wine.

Isn’t this the most delicious way to do it?

Lin Xu smiled and said:

"Any duck heart that has not gone through the fire-burning step should not be called fire-burning duck heart. This dish is made by a master chef who accidentally dropped the duck heart into the charcoal fire and found that the duck heart that has been burned by the fire has a crispy and tender texture, which is very delicious. It’s suitable for drinking, but as the technology improves, chefs have changed the burning step to frying... This approach is wrong.”

Only then did Shen Jiayue react:

"You mean, those flaming duck hearts we have eaten are not flaming?"

"Yes, they are all blown up. This is easier and safer, and technically speaking, it is easier to master."

"No wonder sometimes I feel greasy when eating Huoliao duck heart. It turns out that the way it is made is wrong...Xubao, are you going to make Huoliao duck heart today?"

Lin Xu nodded:

"Yes, today I want to show you the authentic duck heart that does not need to be fried and is indeed cooked with flames."

After saying that, he picked out the duck heart from the internal organs and prepared to cut it.

Shen Jiayue took her mobile phone and sent a message to Chen Yan:

"Sweet potato, sweet potato, I am Tudou. My Xubao is going to make real fire-burnt duck hearts. Come here if you want to eat. There are ten duck hearts in total. Don't wait until the expiration date!"

In the room of the Cliff Hotel, Chen Yan, who originally planned to have a video call with Ren Jie, was currently wearing yoga pants, sitting cross-legged on the sofa and watching "Dark Glory" projected on the TV.

Officer Ren worked overtime at night and had no time for video calls, so Yan Baobao had no choice but to watch TV.

Just when she saw the exciting point, a message from Shen Jiayue suddenly popped up on the big screen, which startled her.

Burning heart?

When Chen Yan saw this dish, she immediately snorted. If she was making roast duck at this moment, it would be fine to try it, but if it burns the heart of a duck, this is just a side dish in the capital, okay?

Isn’t that what people really do when they use fire to make a fire? Wait a minute!

Speaking of this, Chen Yan suddenly remembered that when filming a duck heart dish some time ago, Geng Lishan muttered that the current Huo Liao duck hearts are fried, which is far from the real ones.

Isn't my brother-in-law going to make this kind of real duck heart?

If this is the case, then our 358th Regiment will do whatever it takes to help!

Thinking of this, Chen Yan immediately stood up, turned off the projected video, put on pants, a beige windbreaker, Martin boots, a basin hat, and strode outside.

When we arrived at the door, we happened to meet the security guy who was going down for inspection, so we got on the internal commuter bus and went straight to the farm food restaurant.

In the kitchen, Lin Xu removed all ten duck hearts from the blood vessels and the oil film covering the heart, and washed them with clean water. While washing, he also gently pinched the hearts a few times to wash out the congestion inside.

After cleaning, it's time to modify the knife.

He used a kitchen knife to cut open the duck's heart vertically, exposing the ventricles and atria inside. He then removed the piece of meat with fascia on the top, and then evenly marked the inside of the duck's heart with a knife.

After it's done, pull it gently and the original three-dimensional heart turns into the shape of a fan.

The dish of roasted duck heart is not only the crispiness of the duck heart, but also the shape. The duck heart must become a fan, in order to be considered qualified, the texture and taste of the roasted duck heart will be more outstanding.

When Shen Jiayue saw this scene, she couldn't help but said:

"Wow, this knife craftsmanship is really like making a dojo inside a snail shell. It feels more exquisite than a modified knife on a duck's gizzard."

Almost all duck gizzard dishes are made with a knife, but when it comes to finesse, the duck heart cut into a fan shape with a flower knife is even more outstanding.

After all, the duck heart is relatively small, and the inside of the duck heart is curled when it is cut. It is really difficult not only to cut it evenly, but also to determine how the duck heart will look after unfolding.

But the more difficult it is, the better it illustrates the skill. Therefore, if a general master chef wants to shock the chef, a simple roasted duck heart can convince everyone.

After all ten duck hearts were cut, Lin Xu put them into a bowl, put salt, sugar, light soy sauce, pepper and other seasonings into it, stirred it, and then added scallions and ginger slices to remove the fishy smell of the duck hearts.

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

"Go to the restaurant and get a bottle of Moutai."

"Oh...huh? Maotai? Do you still need to use Maotai to make duck heart?"

Now the price of Moutai is much more expensive than that of duck heart. Is it too luxurious to use Moutai to make duck heart?

Lin Xu said while choosing coriander:

"For this dish to bring out the sauce aroma of wine, Moutai is essential."

This is not because Jiangxiang technology is far ahead, nor is it magic. The main reason is that the duck heart was part of the water back then, and customers were unwilling to eat it.

In order to increase the appeal of duck heart, the chefs in Quanjude at that time chose to use Moutai to increase the identity and status of duck heart.

Thanks to Moutai, Huo Liao Ya Xin has entered the attention of customers.

The sauce-flavored wine flavor has also become the criterion for judging Huoliao Duck Heart.

Today, the delicious taste of duck heart no longer needs Moutai, but in pursuit of the traditional flavor, Lin Xu still chose Moutai.

Anyway, there was more than half a bottle left at noon today. Even if I didn’t use it, my father-in-law would still be secretly thinking about it.

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

"Tsk, tsk, tsk, what's going on? Are you planning on letting us carry you back?"

She thought her cousin was going to drink.

Shen Jiayue said:

"It's used to make duck heart. I won't drink it. It's spicy and choking. How can it be as comfortable as kvass?"

Chen Yan: "..."

Yes, I am defeated by you.

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

Then it's time to take a plate, place it on the bowl, and start marinating.

Taking advantage of this time, he prepared the cilantro stalks, peeled another green onion, removed the green onion leaves and core, and only cut the white part of the scallions into green onions with a diagonal knife, and put them together with the cilantro stalks.

Green onions taste fresh and sweet, but the fiber inside is easy to eat, so cut them diagonally to cut off the fiber inside, so that you won't chew the fiber when eating.

The green onion cut with an oblique knife has one end straight and one curved end. It looks like eyebrows, so it is also called eyebrow green onion.

After preparing the green onions and coriander, Lin Xu used balsamic vinegar, light soy sauce, sesame oil, salt and a little sugar to make a sauce, then cooled the green onions and coriander stalks, put them on a plate, and spread them out.

The duck hearts have been marinating for a few minutes at this point.

He opened the plate, and the aroma of wine became stronger and stronger.

Use chopsticks to carefully pick out the duck heart, place it on a plate with the knife edge facing up, and pour the marinade juice over the duck heart.

Put it all away, point a lighter at the plate, and the flame will immediately rise.

"Wow! So beautiful!"

"Just for the looks, this dish is worth it."

The two sisters thought it was so amazing, they never thought this dish could be cooked like this.

Lin Xu said:

"The maximum temperature of oil is only about 200 degrees, while the flame temperature of alcohol can reach 500 to 600 degrees, which is much higher than the temperature of oil, so the duck heart will be more delicious without any greasy feeling."

There wasn't much wine poured over the duck heart, and it was specially marinated for a while before being ignited, so it went out quickly.

At this time, the duck heart on the plate was already cooked. Lin Xu used chopsticks to pick it up and put it on the plate lined with coriander stems and green onions. The high-temperature cooked dishes were paired with cold ingredients, making this dish taste delicious. Even more wonderful.

Come here on a hot summer day and it will definitely relieve you from the heat and fatigue.

If you don't like the coriander stems and green onions, you don't have to put them in, but you still need to change the plate that has been burned by the flame, otherwise the temperature will be too high and the taste of the duck heart will soon become stale.

"Can you taste it?"

Shen Jiayue no longer disliked the smell of wine and was eager to try it with her chopsticks.

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

After Lin Xu finished speaking, he began to pack up the remaining duck gizzards, duck tongue, duck intestines, duck liver and other ingredients.

It's too late today, so wash it and put it in the refrigerator before cooking it tomorrow.

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

Shen Jiayue exclaimed, never expecting duck heart to be so delicious.

Think about it, in the past, everything we ate was fried, which was not only greasy, but sometimes it was fried in advance.

This kind of duck heart tastes textureless, fragrant and fragrant. It is easy to hide a pool of grease in the gaps between the cuts, making your mouth greasy and unpleasant.

But the duck cooked on fire is not greasy and tastes better.

Especially the charred feeling on the outside, coupled with the fresh and crispy inside, it is perfect when you eat it in your mouth.

Chen Yan also thinks that the roasted duck heart made by those roast duck restaurants in Yanjing is more delicious:

"There are also Huoliao restaurants in the capital. They all just do it as a formality. They fry it first and light the fire when it's served. It's not as delicious as the duck heart that's cooked purely by Liao."

A delicious duck heart must be crispy and delicious, not greasy or wrinkled.

"Hey, the smell of wine is so strong, what are you eating?"

The fragrance of Maotai quickly attracted Shen Guofu. He looked at the duck heart on the table, then looked at the Maotai wine next to it, and glanced at his daughter in surprise:

"Isn't the cost of this plate of duck heart too high? I have to try it."

Originally I wanted to say something about my daughter, but thinking about it, I am already married, let alone cooking with Maotai. Even if I cook the golden arowana at home with Maotai wine, Xiaoxu still has to take care of it.

But from the smell, the duck heart seems to be well cooked.

He picked up a pair of chopsticks, picked up a duck heart and brought it to his mouth, his eyes suddenly lit up:

"Oh, this duck heart is delicious, the texture is so satisfying...Xiao Xu, can you make more tomorrow?"

There was too little duck heart at the moment, and even the son-in-law didn't eat it. Only his daughter and niece were tasting it. Naturally, as an elder, he couldn't eat more, so he looked forward to tasting it tomorrow.

Well, I will call Wen Wenming later and ask him to buy five kilograms... No, just buy ten kilograms of duck heart. In the words of netizens, that is, to directly achieve the freedom of duck heart.

After eating a duck heart and just about to go out, Han Shuzhen also walked in.

There is one more person who eats duck heart.

When he came outside, Lao Shen called Shi Wenming:

"Wenming, when you go shopping tomorrow, buy some duck hearts. Buy more. Xiaoxu just made a roasted duck heart. The taste is so satisfying."

Who would have thought that ordinary duck heart could be so delicious?

After making the call, he went to the cabinet in the restaurant and looked at the Moutai wine inside, as well as a whole box, which was enough for cooking.

Lin Xu put away the duck miscellaneous things in the kitchen, and made a loach steamed egg yolk for Dundun, fed it to the little guy, and then went back to rest.

I woke up too early this morning and didn't take any time to rest during the day, so I had to go to bed early to make up for the lost sleep, so that I could have the energy to cook roast duck.

In addition, my second uncle's Maisari G63 will be shipped tomorrow, and he is ready to drive it for a test drive.

When he arrived at the place where he lived, he washed up, then lay on the bed and started to sleep. When he opened his eyes again, it was already half past six the next morning.

Shen Jiayue on the side has unexpectedly woken up and is currently playing a bridge-building game on her mobile phone.

"Ah ah ah failed again. Xu Bao, do you think these game designers are perverts? They actually designed such a difficult level that they can't even play it."

Lin Xu: "..."

Is there a possibility that you are not suitable for playing this kind of game?

It’s better to find a sense of presence in the 4399 mini-game, that is your paradise.

Of course, he could only say this in his heart. He sat up and comforted the good baby:

"It's really difficult. I couldn't pass a few levels last time, so I uninstalled it. I really don't understand who this kind of game is designed for."

Master once said: If you want family harmony, you must have synchronized thoughts.

So when your daughter-in-law complains about the difficulty of the game, don't try to explain the game principles and design concepts to her, just follow her words.

If you have to defend it from a professional gaming perspective, you may end up with the result of "win the debate, lose the wallet".

Don’t expect to be forgiven if you don’t buy a few lipsticks or a new bag.

After washing up, the young couple went to the farm restaurant. Chen Yan was playing badminton with Han Shuzhen, while Shen Guofang was playing shuttlecock with Chen Meijuan and others.

Everyone got up very early.

Lin Xu came to the drying room and saw that the skins of the ducks had been completely dried. He mixed some maltose water and coated the ducks with a layer of sugar water again.

After doing this, he noticed that half a basin of duck hearts was soaked in a basin next to the pool.

Good guy, is this all the duck hearts on the market?

"Yesterday, your father-in-law said that the roasted duck heart was delicious and asked me to buy more, so he bought them all... Is it too much?"

Shi Wenming was making salty porridge made from wild vegetables. All kinds of dried wild vegetables were rehydrated and diced beef was put into rice porridge to cook. Then he added some old tofu, cooked soybeans, peanuts and other ingredients and cooked it. It’s ready to eat.

In addition to porridge, there are also Chen Meijuan’s deep-fried pancakes and multi-grain nests, as well as several stir-fried wild vegetables.

Afraid of not being nutritious enough, Shi Wenming made another plate of scrambled eggs with wild onions after he came over.

"Since Xiaoxu is here, let's start dinner, right?"

Shi Wenming asked outside and was immediately agreed by Chen Yan:

"Let's eat, let's eat, I'm hungry!"

Everyone had breakfast together. Shen Jiayue and Chen Yan took Dundun to feed the horses, while Lin Xu came to the kitchen to prepare some sauce for dipping the roast duck.

A helper in the back kitchen asked:

"I know this. Get some water, put dark soy sauce, light soy sauce, sugar, and oyster sauce into it. Stir evenly and add some flour. Stir it into a paste and put it in a pot. Stir it until it becomes thick... Boss Lin, this is how you do it. Is it right?"

Shi Wenming on the side smiled:

"That's right, there's no sweet noodle sauce. Can this be called roast duck sauce?"

Lin Xu said:

"This method is really right. The sweet noodle sauce in low-end roast duck restaurants is made this way. It saves costs and has a strong flavor that can cover up the peculiar smell of the duck."

My cousin Jia Xingwang didn’t expect that there was such a way here:

"I thought I would just get some finished sweet noodle sauce, but I still have to boil it... By the way, Xiaoxu, how do you make the dipping sauce in a high-end roast duck restaurant?"

Lin Xu took out a bottle of Liubiju's sweet noodle sauce, poured it into the bowl and said:

"There are several ways to make sweet noodle sauce. In addition to the lowest-end way, which only uses flour, there is also the way in mid-range stores. Compared with the low-end way, more sweet noodle sauce is put in, and the taste is more mellow."

"What about the high-end ones?"

"The high-end method is to steam the sweet noodle sauce directly in the pot. When steaming, each store will add some condiments as appropriate according to different tastes."

Sweet noodle sauce cannot be eaten directly, otherwise it will taste like fermented sauce.

Only after steaming does the sweet noodle sauce have a softer taste.

Lin Xu put the entire jar of sweet noodle sauce into the bowl and poured some ginger juice into it, using the taste of ginger to increase the complex aroma of the sauce.

Don't worry about the strong flavor. In fact, after steaming, the flavor is basically undetectable.

In addition to ginger juice, Lin Xu also added a tablespoon of white sugar to it.

Stir evenly, then put it into the steamer and start steaming.

When eating sweet noodle sauce for roast duck, the sweetness must come first and the saltiness come last, so as to completely remove the greasiness of the duck meat.

If you want to achieve this effect, you have to add white sugar during steaming and let the sugar melt into the sauce to achieve a sweet and salty effect.

If you wait until the sauce is steamed before adding sugar, the white sugar will not melt easily, which will make your mouth rustle and affect the taste.

"You can use it directly after steaming it? No need to add other seasonings?"

Shi Wenming was a little curious. He wanted to learn from it, so he went back to cook a meal for Shi Moli.

Lin Xu said:

"In order to make the taste more moist, you can add some honey after steaming, and then add a little bit of MSG to enhance the flavor and sesame oil to increase the fragrance. Stir evenly and you can dip it in."

This method does not add a drop of water, so the sauce can be stored for a long time without going bad, but relatively speaking, the cost is a bit high.

Therefore, many mid- to low-end roast duck restaurants use flour and water to make the sauce, which is low-cost, rich in flavor, and more enjoyable for customers to eat.

Lin Xu steamed the sweet noodle sauce, moved the stainless steel oven used for the roast goose yesterday outside, and cleaned up the pit to prepare for the roast duck.

At 11 o'clock in the morning, he took the duck blanks out of the drying room and started making roast duck!

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