gourmet chef

Chapter 280 Roast duck with royal tea oil
At the same time, an irresistible fragrance emerged spontaneously.

The duck meat is fragrant, mixed with a slight fruity aroma, and every scent is intoxicating.

This fragrance is very special, it diffuses in the air, and can keep the fragrance for a long time without dissipating. When you smell it, this fragrance rushes into the nasal cavity, almost sticking to the nose, and it will last for a long time.

When you smell this fragrance, other smells will be temporarily blocked, which can be said to kill all food aromas in seconds.

Even the aroma of the secret marinade is vulnerable to it.

Even the fragrance of the top Buddha Tiaoqiang is not as good as one of its ten.

The aroma of the premium Dongpo pork also had to bow down.

……

Smelling the aroma of roast duck, Bai Xiaobai's skin was already covered with goose bumps.

It wasn't that I got goose bumps from being scared, but that I got goose bumps involuntarily after smelling the aroma.

This is one of the most primitive and natural reactions of the body, just like the body responds to the most beautiful music.

My stomach is even more hungry.

In fact, this roast duck does not use any special spices at all, nor does it use sauce, wine, ginger and garlic to remove the fishy smell.

It is nothing more than three simple things, pepper and salt, camellia oil, Fulong liver.

But the aroma is so rich and layered, it is unprecedented.

Bai Xiaobai couldn't help sighing:

This fragrance should only exist in the sky, and it can be "smelled" several times in the world.

If the gods smell it, they probably can't help but go down to earth.

It is a truly well-deserved A-level difficulty food.

While Bai Xiaobai sighed.

Small room on the second floor.

Gao Chao was calmly typing quickly with his laptop, but he couldn't sit still when he smelled an extremely tempting aroma.

The original writing inspiration was completely occupied by this fragrance.

Involuntarily, there was a wind under his feet, and Gao Chao ran downstairs in one go.

What kind of food is Bai Xiaobai cooking again? How could it be so delicious?
Gao Chao standing outside the glass kitchen looked surprised.

In fact, it's not just Gao Chao, it's almost time for lunch, and the customers at the entrance of Xiaobai Restaurant have already intuitively formed a long queue.

The aroma of this roast duck has already drifted to Chaotianmen Street, the aroma is compelling, it is simply amazing.

"Boss Bai, I guess they're making a new product again. The fragrance is simply amazing."

"I can smell it. It's the aroma of roast duck. Boss Bai is probably going to launch roast duck."

"It's indeed roast duck. But the aroma made by Boss Bai is different. It's too fragrant." A customer involuntarily wiped the corner of his mouth, and his mouth had already flowed.

"I've been looking forward to it for a long time. Boss Bai has finally launched a hard dish."

"But this roast duck is definitely not cheap, and it's probably too expensive." A diner muttered softly.

Naturally, Bai Xiaobai couldn't hear the customers' comments outside the rolling shutter door. He stared at the roast duck in the oven, his eyeballs almost fell out.

Seeing that the roast duck is about to be roasted, the skin of the duck is getting redder and brighter, the surface is oily, and the skin is crispy and tender. Just thinking about it will whet the appetite.

But now is not the time to just drool, Bai Xiaobai has other things to do.

The Royal Roast Duck with Tea Oil is eaten in a similar way to Imperial Roast Duck. The sliced ​​duck is wrapped in lotus leaf pancakes, with crisp and tender cucumbers, and then eaten with a special sauce.

The system will not provide ready-made lotus leaf cakes, this must be made by Bai Xiaobai himself.

The practice of lotus leaf cake is actually very simple.

Bai Xiaobai's father taught him before he was alive, and he knew the specific method since he was a child.

The system approach is the same.

First scoop out the fine flour provided by the system, scald it with boiling water until half-cooked, then mix it with mountain spring water and knead slowly.

Knead the kneaded dough into long strips, knead it and divide it into small pieces, use a rolling pin to roll it into a 2 mm thick cake, then brush it with salad oil, and continue to roll it into a very thin dough cake.

Bai Xiaobai is very skilled in kung fu. He sticks the rolled pancakes on a flat-bottomed iron pan, and cooks them slowly over medium heat until the pancakes are cooked, and a scent of noodles comes out.

Such a palm-sized lotus leaf cake is as thin as paper, soft and white, and you're done.

With extremely fast hands, Bai Xiaobai baked thirty mint leaf cakes in a row.

After baking the lotus leaf cake, Bai Xiaobai still has no time to spare, he wants to make the dipping sauce by himself.

The dipping sauce used for the new product is not the same as that of Imperial Roast Duck. Instead of sweet bean sauce, it uses homemade tomato sauce.

Bai Xiaobai has long been familiar with the method.

In fact, the systematic approach is exactly the same as his mother's homemade tomato sauce.

Bai Xiaobai picked up two tomatoes provided by the system, and drew a cross on the surface of the fruit with a knife.

Set up a soup pot, fill it with water, bring to a boil, add tomatoes, and quickly blanch.

Wrinkle the skins of the tomatoes, put them in cold water to cool down, peel off the skin along the cross knife edge, cut them into small pieces, and then add them to the system black technology blender to make a fine paste.

Filter off the froth of the tomato slurry, put it in a hot pot and boil on low heat, add sugar while cooking, and keep stirring during the process to prevent the pot from sticking.

Cook on low heat until the tomato paste absorbs water and becomes slightly viscous, then turn off the heat.

Allow to cool to room temperature and this homemade creamy tomato dip is complete.

Almost the moment Bai Xiaobai had just finished the tomato dipping sauce.

drop--

The black technology oven also made a sharp beep.

This shows that the new product is finally baked.

Bai Xiaobai couldn't wait to turn on the oven, and took out the roasted duck with a stainless steel fork.

A strong smell of burnt roast duck kept teasing Bai Xiaobai's nostrils.

This fragrant smell made the gluttons in Bai Xiaobai's stomach roar again.

At the same time, a large stream of body fluid was secreted in his mouth, and he swallowed a large mouthful of saliva unconsciously.

It's hard to resist the aroma, I really want to eat it.

The cool electronic voice warmly reminded:

[Host, the beauty utensils with new products have appeared in the gourmet beauty utensils counter, please check them. 】

Hearing this, Bai Xiaobai wiped the snot from the corner of his mouth, immediately walked to the side of the counter, and opened the door.

Sure enough, there was a new set of tableware in the cabinet.

The drawing of this set plate is very consistent with the new product.

The pastel porcelain plate is magnificent in color, simple and straightforward in composition, rich in richness and luxury, and unique in style.

The composition is under a cherry tree, a group of ducks are playing in the lake, splashing water freely, each one is vividly depicted, full of vitality, as if it can go beyond the surface of the porcelain plate.

System current word:

This porcelain plate is a pastel porcelain plate used by the Qing Palace, and its full name is Cherry Duck Playing Pastel Porcelain Plate.

The system imitates the imperial dining plate of the Qing Dynasty. It uses lead-free glaze pigments and colored safe oxides to be fired in the kiln according to the secret ratio of the Qing Dynasty. Therefore, even if the hot food is served, there is no need to worry about the production of toxic substances, and the host can use it with confidence. .

Bai Xiaobai exclaimed again, this is not known how many times he exclaimed today.

A-level gourmet food is treated differently, and even the porcelain plates for new products are extremely high-quality, using one of the four traditional famous porcelains in China - colorful porcelain plates.

The famille rose painting of colored porcelain plates is more complicated and meticulous in coloring techniques, which is very ingenious, so the value of high-quality famille rose porcelain is no less than that of Yuan blue and white porcelain.

The famille rose porcelain currently provided by the system is extremely perfect and full of ancient charm.

After admiring the beautiful utensils carefully, Bai Xiaobai began to prepare sliced ​​duck.

Putting the hot whole duck on a clean bamboo chopping board, Bai Xiaobai picked up the knife with his right hand, and said silently, "Tiannv Scattered Flower Cutting, Slicing Method."

The hand moves at will, and the knife is as if there is a spirit.

Brush brush!
Every knife is crisp and sharp, while slicing the meat, it will not touch the bones of the duck.

The sliced ​​duck, even the crispy skin and tender meat, is like a dart, flying steadily into the beautiful utensils.

Bai Xiaobai's own knife skills are already superb, and with the assistance of the unique skill Tiannv Sanhua Cutting, the combination of strong forces has obviously improved to a higher level.

His knife speed is extremely fast.

After a few minutes, a plate of roast duck that looks good is completely sliced.

Now almost no complete meat can be seen on the duck shelf, only the complete skeleton is left, and the slices are so clean, which shows the exquisite knife skills.

After slicing the duck meat, Bai Xiaobai picked up a small cucumber provided by the system and continued to use his trick.

"Tiannv loose flower cut, shredded method."

Ding Lang!Ding Lang!
In a blink of an eye, the small cucumbers turned into thin cucumber shreds of uniform size.

Although the cooking process of Royal Tea Oil Roast Duck is complicated and takes longer than all previous delicacies, it is finally complete now.

The lotus leaf cake is baked, the tomato dipping sauce is ready, the roast duck slices are ready, and the cucumber shreds are also cut.

Bai Xiaobai took a tray, served new delicacies, walked out of the glass kitchen, and prepared to feast on the food.

(End of this chapter)