Chapter 741 If You Want the Roast Duck to Taste Good, Soup Is Indispensable! Hey, This Roast Duck Tastes Amazing! 【Please Subscribe】

"Wow, it's finally starting!"

When Shen Jiayue saw Lin Xu taking out the dried duck, she immediately came over with a camera, preparing to shoot a 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 again?"

The girl followed, wanting to know what other steps there were.

Lin Xu said:

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

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

She asked curiously:

"How can we achieve this effect?"

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

Roast duck is delicious and even conquers foreigners, not only because you just put a duck on the stove to roast it, but also to make the meat as tender as possible and remove the peculiar smell from the duck meat.

To achieve this, soup becomes the only option.

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

Saihao looked at Shi Wenming and asked:

"Uncle, is the spice water ready?"

"Okay, do you want to drink it now?"

"Yes, pour it in now."

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

Scoop out the ingredients in the pot, pour the water into a thin-mouthed pot, lift it up, approach the knife edge under the root of the roasted duck wing, and pour it in carefully.

Spice water is the secret to delicious roast duck, but now there are also vegetable water, fruit and vegetable water and other ingredients, which can not only make the roast duck delicious, but also increase the fruity and vegetable aroma.

Some people have even tried petal water, but the results were not very good.

The spiced water Lin Xu used today was 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 to make roast duck, you had to pour spice water into your stomach first.

Don't fill the spice water too full, only about two-thirds is enough.

If there is too much, it will come out once it boils, affecting the appearance and quality of the duck, and it will also easily burst the duck's belly.

Fill the ducks one by one with spice water, and then the preparation officially begins.

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

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

The six roast ducks are just enough to fill the ring without touching each other.

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

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

If you don’t have a stew oven at home, you can only artificially transform it into a stew oven in this way.

However, as long as you have enough experience, you can still make delicious roast duck, let alone the furnace pit, even the furnace of the ground pot.

The six ducks have been put into the stew oven, and then they started playing with the hanging oven.

Lin Xu came to the door of the kitchen. The stainless steel oven was ready, as well as the pear wood that his uncle Chen Meide had specially found.

When making roast duck, it is best to use pear wood or jujube wood without smoke, so that the roasted duck will not only be beautiful, but also have a light fruity aroma.

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

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

Different from the stewed oven roasted duck that you don’t have to worry about anymore, the hanging oven roasted duck needs to be constantly turned according to the firepower. Only in this way can the duck be delicious.

Shen Jiayue was filming beside him with a camera, and said with some sigh:

"It needs to be handmade from beginning to end. No wonder the roast duck is so expensive."

Lin Xu smiled:

"In the past, half a month's salary was lost by eating a roast duck. Not everyone can afford it. On the contrary, now, although a roast duck costs hundreds of yuan, it is not particularly expensive compared with the salary."

The reason why people think it is expensive is because duck is a cheap ingredient. Half a piece of duck in the supermarket only costs a few yuan a pound, which is cheaper than pork.

This kind of meat sells for hundreds of yuan in a roast duck restaurant, and when you eat it, you have to pay a separate service fee for a slice of duck. It feels a bit unfair when you think about it this way.

However, the delicious roast duck is complicated to make and the process is tedious. Even the duck cakes with dipping sauce are exquisite, 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.

Mix the flour with water to form dumpling dough, knead it a few times, and then divide it into dumpling-sized dough pieces.

Press it down, stack the two dough balls on top of each other, use a rolling pin to roll it into a pancake, and put it in a hot spatula to bake it.

The cake is very thin and can be cooked through with a little heat.

The prepared duck cake is thin and transparent, with a rich noodle flavor, and is also very tough, able to achieve the effect of "encapsulating the soup without spilling it".

The prepared duck cakes are placed in a wooden food box, which not only keeps them warm, but also looks better visually.

In the kitchen, Shi Wenming removed the lower half of the peeled green onions, leaving only the white part.

First cut the green onions vertically, take out the core, and then cut the white green onions into thin strips suitable for rolling into duck cakes.

In order to avoid not having enough to eat, he chopped up a small basket of green onions.

After cutting, take the soaked cucumber over.

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

Although shredded green onions and sweet noodle sauce are a perfect match when eating roast duck, more and more people are also rolling cucumber and radish strips.

Put the cucumber strips with the duck meat on the duck cake, then apply some ground garlic, wrap it up and put it in your mouth. The fragrance of the duck meat, the freshness of the cucumber, and the spiciness of the garlic all tantalize the taste buds of the diners. It makes people want to eat more.

While I was busy, Liu Bo came.

After experiencing the car accident last night, he was no longer in the mood to eat or drink outside. He went home early and lay in bed until dawn. Only then did he feel like he was alive.

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

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

Even if you survive a catastrophe, you have to show it.

After worshiping the mountain god, I also worshiped Dundun. Yesterday, the little guy patted his leg. Maybe it was a reminder, so I thanked him all together today.

He didn't eat much in the morning and went for a walk in the mountains. At this time, Liu Bo was somewhat hungry:

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

Lin Xu smiled and said:

"It will take a while. This thing is quite fat, so it's best not to eat so much."

There were ten roast ducks today, even if the relatives spread them out and ate them, they still couldn't finish them, so Lin Xu specially asked Shi Wenming to invite some customers who often come to eat.

Let everyone here in my hometown try the new roast duck that Lin Ji will serve soon.

The time to serve roast duck is actually not yet ripe in the store now, because there are no chefs for sliced ​​duck or roast duck, but there are a lot of duck cake chefs, and any chef from the pastry department can do the job.

This time when I return to the capital, I have to recruit another chef who specializes in roast duck.

In addition, we have to repurchase ovens and other equipment. After all, after we start selling roast duck, the roast duck oven will not be able to make roasted whole lamb or roasted lamb chops? Roast suckling pig and other dishes, so as not to affect the flavor of the duck.

As noon approaches, the duck gradually changes from white to yellow, then to gold, until it turns into an attractive and bright maroon.

Lin Xu used a long pole to lift the roast duck, and burned the crotch between the duck legs for half a minute to allow this part to be heated evenly, and at the same time to allow the syrup on the surface to caramelize.

When the duck's body turns maroon, the duck is officially cooked.

He placed the remaining three away from the flames, warmed them slowly, took the duck in his hand to the dining table set up next to him, and began to slice the duck.

Relatives, friends and regular customers who were waiting to eat and drink took a look and gathered around with their mobile phones, wanting to take pictures of this scene.

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

When you add it, the water will be relatively clear and there will be nothing else but the smell of spices.

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

After completing this step, Lin Xu removed the iron hook, placed the duck on a tray, placed two clean white porcelain plates next to it, took the narrow kitchen knife used to slice the duck, and began to operate.

In the past, there was nothing particular about how to slice duck. The chefs would remove the meat from the duck as cleanly as possible while it was still hot.

After picking the duck, basically only a duck butt and a skeleton are left.

Because of the pursuit of speed when picking, and because the surface of a freshly roasted duck is more than 100 degrees, which is relatively hot to the touch, we basically pick all the duck meat into the tray, and finally put it on the plate together.

It’s not much to look at, and the presentation is not outstanding, but it’s relatively affordable because all the meat from the duck has been removed.

Nowadays, duck slices have become part of the performance, and the presentation of the duck is more exquisite. There are patterns and orders, and even the ways of eating each part are different.

And in order to make the plating more beautiful, the meat on the duck bones is not picked so cleanly, only the parts that are easy to put on the plate.

As for the rest, if customers choose to take it away, they can go home and have another meal. Whether it is stew, soup or noodles, they are all very delicious.

You can also ask the store to process it into salt and pepper duck rack or spicy duck rack, which will give you a unique taste when chewed.

If you find it troublesome and don't want to chew the duck rack, you can also process it into a more digestible duck soup, so as to make the best use of it and avoid wasting it.

Lin Xu first removed the duck's head to prove that it was a whole duck.

Then cut from the base of the neck, first remove this part of the duck skin, then remove the duck skin from the entire duck breast, and then use a kitchen knife to start slicing the upper meat of the duck breast.

The duck breast meat and some duck skin on the side are neatly placed on the plate. The duck skins are stacked and intertwined, which looks very beautiful.

The duck meat is enough for one plate. Cut the duck breast skin that you cut off before into slices and cover it with the duck meat.

In this way, only the ruddy duck skin can be seen in the whole plate of duck meat, and the duck meat inside cannot be seen, which gives people a very comfortable feeling visually.

Today I ate by myself, and the duck meat was sliced ​​cleanly. One duck sliced ​​a large plate of meat, which made people greedy just looking at it.

When the meat slices were ready, Lin Xu took another small plate, broke open the duck head and put it in, then cut off a piece of duck buttocks and put it in again after changing the knife.

Finally, tear off the duck tenderloin and place it on the duck head and duck butt.

This is called having a head and a tail, proving once again that it is a whole duck.

However, this custom was formed in the past when duck meat was sliced ​​in the back kitchen. One portion of roast duck was served with the head and tail, to prove that it was never adulterated.

Nowadays, the duck slices are displayed in the lobby, directly in front of customers, so this step has become unnecessary.

"Okay, bring it over and eat. I'll slice one right away."

Lin Xu handed the duck meat to Shen Jiayue and the duck rack to Shi Wenming:

"Chop it into large pieces and fry it in a pan. Sprinkle it with spicy seasoning. Those who can't catch up with the roast duck eat the duck rack first."

The first plate of roast duck must have been eaten by a few old people and elders. Although others could also taste it, they were not so shameless.

Lin Xu also knew this, so he arranged for Shi Wenming to make a salt and pepper duck rack.

Returning to the oven again, I picked up the duck inside, cooked it, flipped it, and changed its position. Finally, I took it out and started cutting the second duck.

In the restaurant, Shen Jiayue walked in with duck meat and said to several old people:

"Grandma, grandma, try it quickly. The newly baked roast duck is still hot."

The table is already set with duck cakes, duck sauce, shredded green onions, minced garlic, cucumber strips, fine sugar and other toppings to go with the roast duck.

When Mrs. Shen saw the duck's color, she couldn't help but praise:

"This duck is good, just like Quanjude when he was young..."

At that time, Quanjude was really famous throughout the country.

The slogan "You are not a true man if you don't visit the Great Wall, and it would be a pity if you don't eat roast duck" is so deeply rooted in the hearts of the people that everyone who goes to the capital must taste Quanjude roast duck.

Even though Quanjude's reputation is declining day by day, people who go to the capital for the first time still hold their necks and rush into the gate of Quanjude.

But after eating, all kinds of dissatisfaction came.

Why is the service bad? The service fee is too high. It’s not as delicious as the pickles and porridge from my hometown...

Mrs. Lin had been to the capital that year and had tasted Quanjude’s craftsmanship:

"If my eldest grandson has that skill, it will be convenient for us if we want to eat roast duck in the future."

She raised her chopsticks, dipped a piece of duck skin in fine sugar, put it into her mouth and tasted it, and an expression of surprise immediately appeared on her face:

“It’s delicious, even better than Quanjude’s back then.”

Dipping duck skin in sugar is a classic way to eat duck roasted in a hanging oven. The crispy roasted duck skin is dipped in fine sugar and tastes fragrant and crispy, even more classic than roasted suckling pig.

Shen Jiayue and Chen Yan also had a taste and were full of praise for the skill of the roast duck.

Just make do with a stainless steel oven. If you use a professional roast duck oven, the effect will be better.

After tasting the duck skin, Mrs. Lin picked up a piece of duck cake and separated it from the middle. This kind of duck cake is made of two pieces put together. You should separate them when eating, so that you can better feel the thinness and flexibility of the duck cake.

She handed two duck cakes to Mrs. Chen and Mrs. Shen respectively, and Mrs. Lin gave one to Shen Jiayue and Chen Yan. When the guests started eating, she picked up one and put it on the plate in front of her.

Dip the duck meat in the sweet noodle sauce, spread it evenly on the noodle pancake, then add two pieces of duck meat and a pinch of green onion, fold the duck pancake in half, then fold the lower half on top, hold it in your hand and bite it hard, duck Meat, shredded green onions, noodles, noodle sauce and other ingredients were all eaten.

The duck meat is also divided into crispy duck skin and tender duck meat, which tastes delicious.

"Wow, this roast duck is so delicious!"

Shen Jiayue had a look of amazement on her face. Although she had eaten delicious roast duck in the capital in recent years, they were too focused on form and too restrained when eating. They were not as enjoyable as eating at home.

Chen Yan was also full of emotion:

"When I was watching "A World Without Thieves", I always wondered how Rene Liu could eat roast duck so deliciously. Now after eating my brother-in-law's cooking, I realized that roast duck can indeed taste so delicious."

That performance, which is known as the ceiling of eating dramas, is simply a dimensionality-reducing blow to modern little fresh meats and little flowers.

Back then, countless people came out of the theater and went straight to the roast duck restaurant because they were greedy for Rene Liu's eating scene.

Outside, Lin Xu filleted the second roast duck, and the spicy duck rack was also ready.

Shen Guofu took a bite of a duck leg and said with a smile:

"Just the spicy flavor and a few cans of beer will make it a comfortable lunch."

Spicy duck rack goes great with beer, especially cold beer. It makes you feel comfortable eating and drinking while eating the duck rack and drinking beer in such a leisurely manner.

Lin Xu quickly took the third duck.

Just as he was about to start filming, Ni Yongtai came over to join in the fun and said:

"How about I give it a try? I worked as an apprentice at a roast duck restaurant in the past. After all these years, let's see how many skills I still have."

Lin Xu did not refuse, handed the duck to him, and then began to roast the last duck.

It is said to be roasted, but in fact only the duck meat is left. The oven temperature is not low, and the duck meat is almost cooked.

All four ducks were sliced ​​out. He quickly opened the lid of the stove pit and slipped out the six roast ducks.

The hanging oven roasted duck is plump and plump, and there is an obvious cavity in the duck breast, so the duck skin can be sliced ​​off smoothly when sliced.

But the braised oven roast duck is different. The color of this kind of duck looks darker, and the duck breast is slightly collapsed, but it is not obvious. The difference can only be seen when the hanging oven roast ducks are put together.

Because the skin and meat of this kind of duck are not separated, there are not so many tricks when slicing it. The whole process needs to be done with the skin and meat down.

This kind of meat slices is also called elephant eye slices.

It should be as round as possible, so that the meat tastes crispy and tender, which is wonderful.

Lin Xu and Ni Yongtai sliced ​​the ducks one by one and paired them with other dishes prepared in the kitchen. Everyone enjoyed the meal.

After finishing the duck, Lin Xu made the reshaped duck heart into a flaming duck heart, satisfying Shen Guofu's desire to drink with the duck heart.

When Ni Yongtai saw the ingredients of Huo Liao Duck Heart, he couldn't help but admire:

"I'll go, the cost will go up all of a sudden."

I originally thought that duck heart was the main dish, but I didn't expect that it was just an accessory. Maotai wine was the core of the dish.

After finishing this, Lin Xu sat down and started eating lunch.

At this time, a semi-trailer transporting cars slowly came to the entrance of the scenic spot and stopped. When the surrounding tourists saw it, their eyes suddenly widened:

"I'll go, Maisari! Boss Lin wants to get a new car?"

They came together and took photos one after another, and then posted them on social platforms. By the way, they liked the official account of Maisarei:

"Is this the new car you provided to Boss Lin? The color is so beautiful. Thank you for Boss Lin!"

Soon, a bunch of thank yous appeared under the official account of Maisarui.

Hou Dingshan was immediately happy when he saw this scene:

"In that case, let's contact Lin Xu to make a short video. Other brands are all getting a lot of attention. We, like Maisari, are so good at it. We get so much attention at every turn..."

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