gourmet chef

Chapter 279 Shrimp Fire Silver Ash Charcoal

This is not burning Fulong liver, it is completely burning RMB!
While Bai Xiaobai was amazed, he was not only curious about the price of the new product this time.

After all, the cherry valley duck, the 500-year-old camellia tree oil, and the Fulong liver fired for a thousand years are all of great origin, and they are by no means ordinary.

"System, Fulong liver is a kind of traditional Chinese medicine. Are you sure it can be made into gourmet food? There are no adverse reactions, side effects, right?"

After all, Bai Xiaobai has never used Fulong liver. It is considered a traditional Chinese medicine, and it is three-point poisonous. Whether it can be used as an ingredient still needs to be confirmed with the system again.

After all, disease comes from the mouth, no matter how delicious the food is, the raw materials must be in line with human health, otherwise it is no different from drugs.

After Bai Xiaobai asked, the cool electronic speaker sounded, and immediately responded:
[Host please rest assured, the Fulong liver accumulated over thousands of years of firing has already removed all harmful ingredients through systematic high-tech brushing, and the remaining part has mild medicinal effect, no toxic side effects, and has a unique woody fragrance The slightly pungent taste can be used as a general condiment, which is more in line with the food safety laws and regulations of China, and the host can use it with confidence. 】

After hearing the electronic sound from the system, Bai Xiaobai finally had a solid idea in his mind. He didn't care to think too much, and after checking the two major auxiliary ingredients, he began to formally feed the whole duck.

The process of brushing the ingredients is very important, which determines whether the crispy skin of the duck can be roasted.

Pour out an appropriate amount of Fulong liver powder, and Bai Xiaobai dips some of it with a food-grade clean small brush, and starts to brush it all over the duck's body bit by bit.

Every detail cannot be missed, and it must be painted thinly, not too thickly.

brush!brush!brush!
With sharp eyes and quick hands, Bai Xiaobai finished brushing Fulong's liver in no time.

Then on the thin layer of Fulong liver, he brushed a layer of tea oil little by little.

It is also brushed all over the duck's body, and it must be thinly brushed, and it should not be too thick.

The next step is to repeat the above steps, brush a layer of Fulong liver, and brush a layer of camellia oil.

Every time it is necessary to ensure that the brush is thin.

After five rounds like this, the brushing is done.

After brushing, hang the ducks to dry naturally for an hour.

During this period, every 15 minutes, the Fulong liver and camellia oil are still brushed. While the duck meat absorbs the Fulong liver, the tea oil can keep the skin of the duck meat from contacting the air and not being oxidized to a large extent.

While waiting for the air to dry and taste, Bai Xiaobai looked at the oven provided by the system.

This oven is the equipment for roasting ducks. Regarding the method of use, the golden text of the system has been absorbed by Bai Xiaobai.

He already knows how to use this oven.

The black technology of this oven is about the same size as a normal luggage trolley case.

The box is made of transparent glass, with several hooks hanging on it. There are three in total, that is, three roast ducks can be roasted at the same time. There is a plate at the bottom of the box, which is filled with black charcoal.

Each piece of charcoal is black, without any cracks. They are all standard cylinders, and the lengths are also perfectly consistent.

In the catering industry, there are two main types of charcoal used.

One is machine-made charcoal.

Machine-made charcoal is a carbonaceous ball or stick made by extruding woody scraps. The raw materials can be very wide, such as rice husks, corn stalks, bean stalks and other organic woody scraps. This kind of charcoal has a wide range of sources. The production is simple and the cost is low, so the price is not expensive.

Generally, small barbecue stalls use this kind of charcoal.

The second largest category is raw charcoal.

Logs are the most original and best-inherited barbecue fuels, such as apple wood, pear trees, jujube wood, and lychee wood. After the logs are directly felled, they are neatly sawn into sections and directly fired in the kiln. After success, they can be dried used.

This kind of charcoal is original and delicious, especially suitable for secret barbecue.

Such as roast whole lamb, roast suckling pig, roast duck and so on.

Bai Xiaobai has been doing catering for many years, so he has a unique vision.

Judging from the fineness of the charcoal, the charcoal provided by the system must be the best raw charcoal. I just don’t know what kind of wood the charcoal is made from. Timber bar.

The system seemed to understand Bai Xiaobai's inner thoughts, and the electronic voice sounded:

[The charcoal selected by the system is high-grade fruit charcoal, which is uniquely fired with jujube wood that has aged for a hundred years, and the firing process is extremely harsh. 】

"Extremely harsh?" Bai Xiaobai knows that the ingredients or various supplies provided by the system are all selected from the best, and he doesn't know what harsh method this time is.

The system electronic tone continued:

[Century-year-old jujube wood must be burned with open flames, annealed and burned slowly, and smoked when the fire is broken. During these three steps, any charcoal with deformation and cracks will be discarded as unqualified charcoal.Only after three steps of firing test, the most complete charcoal shape can be maintained in the end, without a single crack and five cracks, can the top shrimp fire silver gray charcoal be finally achieved. 】

The system requirements are really demanding.

Generally speaking, when burning charcoal from logs, cracks will inevitably appear due to thermal expansion, and it is almost impossible to maintain a complete charcoal appearance.

Even with a hundred raw charcoals, it is difficult to find one in perfect condition.

At the same time astonished, Bai Xiaobai was once again sullen by the new vocabulary 'shrimp fire silver gray charcoal' suddenly broadcast by the system.

Even though he is well-informed, he has never heard of this term after all.

The cool electronic voice explained:

[The oven that the host sees now is filled with shrimp fire silver ash charcoal made of centuries-old jujube wood.After this kind of charcoal is burned, it looks like bright red shrimp attached to the charcoal, the flame is red and beeping, and during the charcoal firing process, the surface of the charcoal will be covered with a thin layer of silver ash, hence the name. 】

[This kind of charcoal has very little smoke, stable high heat, original taste, safe and harmless, especially with a unique woody aroma, which can stimulate the most specific micro-pungent flavor of thousand-year-old Fulong liver, which can add a different flavor to roast duck Fan flavor is the most suitable top charcoal for roasting royal tea oil roast duck. 】

This time, it deserves to be an A-level difficulty food, and everything is top-notch.

The system even provides such awesome charcoal, there is really no one else.

How good is the new product this time?

Bai Xiaobai couldn't help but let out another burst of surprise deep in his heart.

You will know everything when you taste it.

Don't talk much, let alone ask.

After the whole duck had dried to a certain extent, Bai Xiaobai hung the duck into the oven and started to switch on the equipment.

beep—

As soon as the igniter was turned on, the fire that sprang up below immediately ignited the silver ash charcoal of the shrimp fire.

For about 1 minute, the charcoal turned red.

As the system said, the flame of the charcoal is bright red, like a bright red shrimp, magnificent in color, beeping, and while the charcoal is burning, the surface is also condensed and covered with a thin layer of silver ash.

Sure enough, good charcoal, no smoke at all.

Bai Xiaobai closed his eyes and sniffed carefully.

In the smokeless fire smell, there is indeed a faint woody fragrance.

During the roasting process of roast duck.

Bai Xiaobai tried to touch the glass surface of the oven, and found that the equipment was completely insulated, and it was hot at all, and he didn't know what kind of high-tech glass it was.

Because the top of the black technology equipment of the system can be rotated, the duck inside is also rotated according to the rhythm after being driven by the bearing.

Slowly grilled under the flame of shrimp fire and silver ash charcoal.

The color of the skin of the duck meat gradually began to change. The skin of the duck meat, which was originally white and slightly yellow, began to turn red a little bit.

At the same time, an irresistible fragrance emerged spontaneously.

(End of this chapter)