Chapter 751 How to Eat the Roast Duck After It Has Cooled? Try Another Way to Make Three-Color Shredded Duck! 【Please Subscribe】

Chapter 751 How to eat the roast duck after it has cooled? Try another method - three-color shredded duck! 【Please subscribe】

"Wow, this roast duck is really delicious!"

Shi Wenqing felt that the wait today was really worth it. The duck skin was crispy and delicious, and the duck meat was tender and juicy. Moreover, because it was freshly baked, it tasted much better than other roast duck restaurants.

Shen Jiayue said from the side:

"Xubao said that the ducks in roast duck restaurants will be specially dried for a while before being sliced. This kind of duck is supposed to be very hot, but many chefs just wear disposable gloves to hold it out, and the temperature is obvious. not enough."

This kind of delicacy makes your mouth feel hot when you eat it. If the duck is not hot enough, the aroma will be much less and the taste of the duck will be less interesting.

However, there are very few roast duck restaurants in Beijing that offer roasted duck to order. Basically, as long as you order a roast duck, the kitchen will bring one out quickly.

Chen Yan picked up a piece of duck skin, dipped it in fine sugar and put it into his mouth, chewing it gently. The crispiness of the duck skin and the sweetness of the fine sugar were combined, and it felt super satisfying.

She said while eating:

"This freshly roasted duck tastes delicious, and the duck skin is super crispy... If not, I have to eat another piece and let the baby in my belly taste it too."

Shen Jiayue sneered:

"Just say it if you are greedy. Don't use the child as an excuse."

Seeing Chen Yan eating duck skin and dipping it in sugar, Shi Wenqing couldn't help but remind her:

"Sister Yan, don't eat too many sweets, as this can easily lead to gestational diabetes. In fact, before six months, just pay attention to your diet and nutrition. Don't overeat. It is not good for pregnant women and the fetus. After six months, you can supplement protein appropriately to increase the risk of pregnancy." Fetal nutrition.”

As a mother and a top student at Beijing Medical University, Shi Wenqing systematically learned a lot about pregnancy nutrition when she was pregnant.

When Chen Yan heard this, she stopped eating the duck skin dipped in sugar. Instead, she picked up the duck cake and began to deal with the duck meat wholeheartedly.

On the ground beside him, Dundun was pouting his little butt and eating the roast duck from his plate seriously.

Other foods cannot be eaten by little ones because of their seasonings, but roast duck is an exception. From pickling to baking, there are no other seasonings except some spice water, so it can be eaten by cats.

However, when feeding cats, it is best to only eat duck meat and not duck skin. After all, duck skin is very delicious for humans to chew, but cats do not chew much when eating. They basically bite and swallow. If the skin is left on, it is Cats’ digestive tracts are unfriendly.

"I, Hu Hansan, am back!"

While they were eating, Zeng Xiaoqi and Qi Siming came upstairs. When they saw the roast duck, they rushed over and started grabbing it.

Chen Yan said with disgust:

"Are you from the Yanjing Hotel or from Africa? Are you like a wild wolf that has been hungry for half a month?"

"Go, go, you are a wild wolf. I watched the live broadcast all morning, and I was only three minutes away from dying of hunger."

As Zeng Xiaoqi spoke, she picked up a pair of clean chopsticks, dipped the duck skin in the sugar and ate it.

After taking two bites, he remembered that he had brought Qi Siming with him, and turned his face and said:

"Brother Ming, hurry up and eat. This roast duck is much more delicious than the one we ate at a certain store last time. I feel like this is roast duck. It's fragrant, crispy, and hot in your mouth. It's so enjoyable!"

Seeing that this table was full of ladies, Qi Siming was embarrassed to sit over and said instead:

"You guys eat first, I'll go say hello to my dad and the others."

Today, all the elders are here. In addition to dad Qi Zhentao, master Qiu Zhenhua and others, the chief chefs of Diaoyutai are all here, and the old people who filmed the state banquet documentary are also here.

As a junior, I naturally have to say hello to everyone before eating, so that my dad can look good.

The rebellious boy who always opposed Qi Zhentao in the past is now always thinking about his father. This change makes Qi Zhentao filled with emotion every time he thinks about it.

While saying hello, Qi Siming saw Cai Sen who was changing batteries for his camera.

"Eh? Teacher Cai, are you here too?"

Qi Siming knew Cai Sen. Not only had they attended Lin Xu's wedding, but in the past when the motorcycle club had new cars, the people in the club liked to invite Cai Sen to take photos.

After going back and forth like this, they became acquaintances.

Cai Sen smiled and said:

"I'm not too busy today. I heard that Boss Lin is doing a live broadcast, so I came over to help him take some promotional photos. Master Qi and Boss Lin are also good friends?"

Qi Siming smiled and nodded, and then pointed at Zeng Xiaoqi, who was exclaiming the delicious roast duck with a group of girlfriends:

"Xiao Qi is my girlfriend. I have known Boss Lin and others for a long time. She is also roommates with Yuanyuan. They live in the community behind... They are all our own."

roommate?

Cai Sen was keenly aware of the useful elements.

It's hard to start chasing Yuanyuan directly, but it should be easier if your roommate helps, right?

Master once said that all fortresses can be destroyed from within.

Roommates talk about anything and everything, maybe they can help and say a few nice words, and that's it.

Thinking of this, Cai Sen began to chat with Qi Siming intentionally or unintentionally.

He knew that classmate Xiao Qi liked motorcycles, so he specially introduced motorcycles to him, and planned to invite Qi Siming to go hiking together on the weekend.

"Teacher Cai, do you also have a motorcycle?"

Qi Siming seemed to have found a soulmate. As a motorcycle enthusiast, he really hoped to have a friend with whom he could talk about cars.

Cai Sen has a damn motorcycle, but at this time he could only bite the bullet and say:

"I have it at home. I buy it for fun. I don't care what model it is. Anyway, it's only about a million or so."

At the last family dinner, I heard the cousins ​​talking about motorcycles, such as Ducati, Kawasaki and other brands, and they cost tens or even millions.

Cai Sen feels that people who spend so much money to buy motorcycles are screwed up.

But at this time, he wanted to buy one right away. Even if he had to pay more, he could at least establish a good relationship with Qi Siming and then make some detours. That would be enough.

At the dining table not far away, Qiu Yaozu and the others tasted the roast duck cooked by Lin Xu, and they all thought it tasted good.

"With the roast duck, I feel that Lin Kee's business area is indeed a little small."

"Although the location of the roast duck oven is sufficient, it is not very spacious. The new store must be improved."

"The decoration will be done when the time comes, so please check in when you are not busy."

"Yes, as a consultant, you can't just do it as an honor, you also have to do some practical things for Xiaoxu."

"..."

Lin Xu felt a little curious when he heard their discussion.

It's a new store and it's a consultant. What's going on?

At this moment, the roast duck was coming out of the oven. Lin Xu opened the oven door. Ning Xiaoli smelled the aroma and finally understood that Wei Qian had the confidence to start preparing the chef uniform as soon as he heard about the competition.

The hanging stove has been made to perfection. I originally thought that the braised stove would be a bit boring, but unexpectedly, it is still top-notch.

When I was a child, my grandfather Ning Shoubang said that the two schools of roast duck are two directions of development, and only Gao Peisheng, a geek in the world, can make it.

Later, the third uncle said that there was a man named Xie Baomin in Diaoyutai who also knew how to hang a stove and stew the stove.

Now, seeing Lin Xu making such high-end roast duck, Ning Xiaoli was already a little numb.

This sect is so awesome. No wonder grandpa keeps saying that he and Gao Peisheng are friends. When you encounter such an insurmountable opponent, what else can you do if you don't become friends?

"As soon as your braised duck came out, I was completely convinced. I was totally convinced."

When making roast duck in the hanging oven before, Ning Xiaoli could still compete based on his spirit, but at this time, he had no idea of ​​​​competing at all, because the test of roasting in the oven is not the control of the heat, but the prediction of the heat. .

It is necessary to clearly predict the temperature changes in the furnace after closing the oven door, when the duck will be cooked, when the duck will be colored, and when the oven door will be opened for the best texture and taste...

These roast duck methods all rely on calculating the amount in advance, and ordinary chefs are simply unable to do it.

This kind of method is really admirable.

Lin Xu smiled and said:

"I thought about it based on roasting whole lamb. The method of roasting whole lamb in the northwest is similar to roasting duck in a stew oven. It is simmered in the furnace and cannot be returned to the oven or checked. It is a success once."

These words made Ning Xiaoli curious:

"Is there still such a practice?"

"Yes, cooking is all about cooking. Not only the roasted whole lamb in the northwest, but also the roasted goose, duck and pig in the south. They are all simmered in the stove and judged based on experience."

Roasting pig is actually not bad, as long as the crackling sound in the furnace pit becomes smaller when roasting, it is almost time to come out of the oven.

But for other dishes, you can't judge the maturity by the sound. Everything needs to be accumulated through experience.

Ning Xiaoli didn't expect that these delicacies would actually have a beneficial effect on roast duck. He devoted himself to roast duck but could never compare to Lin Xu. Is it because he gave up other delicacies?

Thinking of this, he decided to take the time to try it.

But we can't do this now. We have to make all the roast ducks. While accumulating experience, we also listen to everyone's opinions.

At this time, there are not only all the head chefs of Diaoyutai, but also the retired seniors of the older generation. Their opinions are crucial and cannot be missed.

Soon, the braised roast duck was served on the table, making everyone enjoy the meal even more.

The pastry department was making lotus leaf pancakes at full speed, and served them to the employees with duck meat, so that everyone could try them too.

This week, Ning Xiaoli will lead the staff of the roast duck department to debug the oven, standardize the process, and practice the entire roast duck production process.

As for the roast duck, it will naturally be tasted by everyone.

Lin Kee’s rule is to let the employees eat new dishes first. After they have eaten enough and are completely familiar with the dish, they can then explain the texture and taste of the dish in detail when recommending it to customers.

Remove the meat from the duck rack, boil it in a large pot, sprinkle with pepper, add some vermicelli, and pinch some chopped green onion and coriander, and you can quickly make a satisfying duck soup.

The endless duck rack is fried and sprinkled with salt and pepper or spicy powder, which is perfect for drinking.

The netizens in the live broadcast room were greedy. What made them even more greedy was that before the live broadcast ended, Yue Liyue and Wu Kexin actually appeared in the live broadcast room, and even showed off the roast duck to everyone.

"From today on, I am Brother Yue's biggest fan!"

"Me too, I actually went to the store to eat and drink before the broadcast ended."

"Go ahead and go, you're still making noises, don't you know the new roast duck will be available in a week?"

"I'm so envious of Lin Kee's employees. Someone just said anonymously that the store has issued a notice. In order to cooperate with the roast duck department, Lin Kee's employees will mainly serve roast duck in the next week. I hope the employees can overcome the difficulties... I haven't finished reading yet. I cried out loud!"

"Stop talking, I'm going to cry again."

"Why doesn't our company have similar difficulties? If we usually encounter such difficulties, I would be willing to gain weight of two hundred pounds!"

"I'm willing too. I just weighed more than 260 pounds this morning. If it can reach 200 pounds, I can laugh out of my dreams."

"..."

There were a lot of people eating roast duck today, but the store also prepared a variety of other dishes, not just roast duck.

So at the end of the meal, there were actually a few roasted ones left.

Shen Jiayue rubbed her belly and wanted to eat, but she really couldn't eat anymore.

Chen Yan and others also showed similar expressions.

"Xubao, can this piece of roast duck be eaten hot this afternoon? Will it go bad?"

Lin Xu said:

"It won't be bad if it's bad, but the texture and taste are just a little bit off. I would have made it into a roast duck in the afternoon. Anyway, it's quite filling. Everyone likes it."

Wei Gan suggested:

"You can try the three-color shredded duck. Cut the duck meat into thin strips and stir-fry it with ingredients such as bamboo shoots, bean sprouts, and green peppers. The duck meat will be very delicious."

After the roast duck cools, the meat will have a greasy feel.

This will make the duck difficult to eat, but if it is stir-fried with vegetables, the greasiness of the fat will disappear, and the vegetables will become fragrant and delicious.

Dishes like this are perfect with food or wine.

Shen Jiayue had never eaten three-color shredded duck before and said curiously:

"I didn't expect that duck meat can be cooked in this way. Xu Bao, can you make it this afternoon? I haven't eaten it yet."

Lin Xu had never eaten it before. He thought that if it was fried like this, the texture and taste of duck meat would be good, so he agreed to try it in the afternoon.

After lunch, everyone left.

When Ning Xiaoli saw Ning Shoubang off, the old man whispered to him:

"Xiao Xu has great abilities, learn from him, and ask if you don't understand anything. Don't feel embarrassed that you are older than him. Age is never a factor in the chef profession, and don't do whatever you want just because of your age. "

"I know Grandpa, don't worry."

After seeing off the elders, Ning Xiaoli just returned upstairs and began to formulate the rules and regulations of the roast duck department. In addition, Lin Xu was asked to continue recruiting people. This time, it would be best to hire a master who is good at making braised roast duck.

In this way, the combination of the two can support the signature of Linji Roast Duck.

Lin Xu was not very proficient in this matter, so he directly asked Dou Wenjing to go to a headhunting company to recruit people. As long as they had the skills, the salary would be easy to negotiate.

Today's roast duck live broadcast was a success.

Even though the live broadcast has ended, Lin Ji’s food topics and other social software are still full of discussions about Lin Ji’s roast duck.

In particular, Lin Xu’s reminder that the duck breasts should be plump and not sagging when roasted in a hanging oven, directly sent several old roast duck restaurants to hot searches for misleading customers.

Many people dug out pictures of roast duck in the past and found that the color of the duck was wrong and the breasts were collapsed.

The sliced ​​duck came out as soon as the chef held it. It didn't look like it was freshly roasted, because it didn't feel hot to the touch like Lin Xu and Ning Xiaoli did.

Some trolls also appeared, saying that Lin Xu was committing a crime and was smearing the intangible cultural heritage.

However, everyone has been suffering from the traditional roast duck restaurant for a long time. As soon as these comments appeared, netizens deleted the account and left.

No matter what kind of non-cultural heritage you are, if the food is not delicious and the price is high, it is obviously wrong, and the tourists are still cheating.

Nowadays, people jump off their feet after being scolded for a few words, and no one will eat roast duck anymore. Who is the culprit that caused the decline of roast duck?

This matter caused a lot of noise on the Internet, but Lin Xu never responded. At this moment, he was curious about when Cai Sen and Qi Siming got so close that they actually got together to study motorcycles.

Is this photographer going to become a knight?

In the evening, Shen Jiayue and Chen Yan took Dundun to play golf for a while. They called it taking the little guy out to relax, but in fact they were full and wanted to eat.

After all, I’m going to eat three-color shredded duck tonight, and I don’t know what it tastes like yet.

"When I mention this dish, I think of "Water Margin". People in it call Song Jiang Song Yasi. It sounds like duck shreds. I don't know, I thought it was a dish."

Shen Jiayue took a sip of water and talked about the homophones in Water Margin.

Chen Yan said:

"Liangshan was vigorous and vigorous, but in the end he was dead and disabled. In the eyes of the four traitorous ministers, one hundred and eight heroes are nothing more than a plate of food."

If you want to talk about cooking, my baby Yan may not be able to talk to you, but if you talk about literature, this is my major, okay?

But Shen Jiayue didn't want to talk. She just remembered this homophonic joke, and now her mind is full of wondering what the three-color duck shreds taste like.

In the kitchen, Lin Xu took the roast duck left over from lunch, removed the bones from the duck, cut the duck meat into thin strips, and put it on a plate.

Then he cut the spring bamboo shoots into shreds and soaked them. He cut the green peppers first, removed the seeds and cut them into thin strips.

Finally prepare some mung bean sprouts with the heads and tails removed.

The roots of bean sprouts are relatively old when eaten, and the heads are easy to eat the shells of mung beans, so the best way is to pinch off the heads and tails when eating.

This way of eating is called silver sprouts in Cantonese cuisine and bean sprouts in Shandong cuisine. Generally, bean sprouts are treated this way when making fancy dishes.

Although today's shredded duck is not a very particular dish, it is better to be more delicate since you are eating it yourself.

The ingredients were ready, and Lin Xu prepared minced onions, ginger, and garlic for frying, a bowl of soup stock, a little starch water, and various condiments.

When everything was ready, he set up the wok and started making it.

Heat the pot, add some lard according to Wei Gan's instructions, add the minced onion, ginger and garlic when the oil is hot, stir-fry, add shredded bamboo shoots and green pepper, and start stir-frying.

The roast duck is already cooked, so don't put it in too early, otherwise it will easily fall apart. The bean sprouts will have a lot of water vapor and will fall out of the pot if they are not cooked. If you put it for a long time, it will be easy to make soup.

So first fry the shredded bamboo shoots and green pepper.

Stir-fry the green pepper until it turns green, add a little rice wine, then pour the shredded duck into the pot, and use the aroma of the rice wine to remove the fishy smell from the duck meat.

Then add light soy sauce, salt, sugar, and pepper, stir-fry a few more times, and add bean sprouts.

Pour a spoonful of stock along the edge of the pot to break the bean sprouts and allow the shredded duck to absorb the aroma and moisture of the stock, which will make it taste better.

Wait for the stock to boil, then add water starch to thicken the soup and evenly hang on the surface of the ingredients.

Finally, pour in a little sesame oil, stir-fry twice, and remove from the pan and serve.

The preparation is very simple, and it smells salty and delicious, mixed with the fragrance of lard and a little bit of soup, making this dish delicious and also a lot easier to eat.

Especially the mild spicy flavor of green pepper shreds, which smells quite appetizing.

When the dishes were brought out, Shen Jiayue's eyes suddenly lit up:

"Wow, this dish looks so beautiful."

White bean sprouts, green peppers, light green shredded bamboo shoots, and red shredded duck, combined with the salty and fresh taste, make people greedy when they smell it.

She picked up a chopstick and put it into her mouth to taste:

"I thought it was a dish to go with drinks, but I didn't expect it to taste so good. It's also coated with a thin layer of soup. It feels like it could be eaten wrapped in roast duck pancakes."

Having said this, the girl immediately asked Che Zai to help her get a duck cake.

You will know if it suits you or not, and you will know after trying it. It doesn’t take much trouble anyway.

When Shen Jiayue tasted the food enthusiastically, Chen Yan looked at Lin Xu and asked a question:

"Brother-in-law, do you know much about Fujian cuisine?"

Fujian cuisine?

Why do you ask this?

Lin Xu said:

"I'm not very proficient, I just know a little bit about it. Is there anything you want to eat, Sister Yan?"

Chen Yan tasted the three-color shredded duck:

"It's not that I want to eat, but that I want to learn... Yesterday, my mother-in-law went to Xiamen University for an academic exchange. She praised the three-color steamed eggs there in her circle of friends as being very delicious. I searched and it seemed that it was not difficult to make. I wanted to learn from them and maintain my virtuous self. The character of a wife and loving mother..."

Three-color steamed eggs are not difficult to make.

It can be done at any time, but is the persona of a good wife and mother really suitable for a sister-in-law?

I feel like I'm going to collapse sooner or later...

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