Food: Start with a big spoon in the university cafeteria

Several people lined up for a long time, and it was difficult to enter the canteen hall.

Being an all-rounder chef is undoubtedly the top bunch.

Looking at how a chef’s dish is cooked, and looking at the expression of the diner, you can see a lot of things.

He glanced casually at the people eating in the hall.

The canteen was very large, larger than all the canteens he had ever seen, and the whole hall was densely packed with people.

And each window is full of people, and there are a lot of people in line behind it, and you can’t see the scene inside the cooking window.

The plates in front of these people were full of dishes and rice.

Look at the color and smell the taste, and look at the expression on the face of the person who eats.

At a glance, it is all smiling faces, looking very enjoyable, although the whole canteen is large, there are many people, but the atmosphere is good, lively, but not noisy, the dining space is also very comfortable and clean.

This canteen is good!

In the back kitchen on the other side, Xu Ming was making bandit ducks.

Most of the ducks in this dish are “walking the ground” duck, and the meat of the walking duck will be more delicate and delicious.

Better than feeding ducks.

But the price will be slightly more expensive.

If you pay more attention to it, use the duck that grew up in Xiangxi, where there is a sentence that is written in a smooth way: Xiangxiang eats live fish, Baoqing eats blood dumplings, if you want to eat chicken and duck, go to Huaihua quickly.

Xiangxi Huaihua is a hilly area, more mountains and less water, especially ducks and geese do not have a wide range of waters like the lake area, so in this environment, ducks and geese are not necessarily swimming on the water, its feeding nature, monetism is like livestock to grow, and its flesh quality is also very different from the lake area.

The cooks had already chopped and blanched the duck.

Xu Ming poured the oil directly into the pot, and after the oil temperature rose a little, he put the prepared spices into it.

Spices include cinnamon, peppercorns, star anise, ginger slices and dried chilies.

To make this meat dish, spices are essential, which is the key to good taste.

Spices can not be fried for too long, the oil temperature is gradually rising, fried too long easy to paste, paste will affect the taste of the oil.

After the aroma of spices comes out, pour the blanched duck pieces into the pot, stir-fry them with a spatula, and fry the water on the surface of the duck until the surface of the duck pieces appears slightly brown.

Xu Ming’s hand kept stir-frying, and the pot and spatula reversed back and forth in his hand, as if he would not be tired.

After the duck is fried, add the homemade chili sauce and watercress sauce and stir-fry again.

The duck meat is very fat, the duck skin has just been stir-fried after the duck oil, this time the chili sauce and watercress sauce are put together, and then by the hot oil at the bottom of the pot, the incomparably spicy and salty taste comes out, and even floats to the hall!

Homemade this chili sauce, rich in flavor, spicy but not choking, eating it is enjoyable but does not burn the tongue and burn the stomach.

There is also the watercress sauce, salty and salty, the sauce is very rich, but it is not too salty.

“Sleepy trough, so fragrant, is Xu Shen cooking?”

The students near the window had already smelled the scent, and one by one they were lying on the window excitedly trying to look inside.

“It seems to be a duck, I just saw a chef hand a pot of ducks to Xu Shen!”

Zhong Huo, who was standing behind, saw Xu Ming cooking and his eyes lit up, squeezing into the window where Xu Ming was shrinking at an alarming speed.

“Nyima, don’t squeeze!”

“Not brother, don’t touch it!”

“Men and women can’t stand to be intimate, you go back!”

“It’s going to be flat in the squeeze!”

Everyone knows that after Xu Ming was cooking, the originally very orderly team was instantly chaotic.

One by one, they all wanted to squeeze into the window where Xu Ming was locked.

Seeing that they couldn’t squeeze in, everyone obediently stood in a good position.

Otherwise, Xu Shen will be noisy to cook, or Xu Shen will see that they are a mess and directly take the dishes to other windows.

Before there was a group of people squeezing the glass at the window, how the aunt did not listen, and finally Xu Ming put the dish directly into the window where the queue was most regular.

So everyone will remember for a long time, obediently queue up and don’t make trouble, otherwise be careful not to eat anything!

Xu Ming watched the two sauces in the pot fully fry, pour boiling water, let the steamed fish soy sauce, soy sauce, paprika, pepper, thirteen spices and sugar, the spatula flipped twice, cover the lid and bring to a boil on high heat, and then turn the heat to simmer.

With the sound of “grunting”, a strong fragrance wafts out through the gaps.

An elderly man could not grab this group of young men.

This will stand in the crowd and take a good position waiting for everyone to finish the dishes.

Seeing that the bandit duck in the pot was almost overheated, Xu Ming started another pot, put sesame oil to heat it, and then added green and red peppers, and immediately served it on the duck meat after stir-frying.

In this way, a large plate of Xiangxi bandit ducks can be counted as finished.

A large plate of duck burnt yellow close to reddish-brown duck meat is particularly tempting, especially the crushed peppers dipped on the duck meat, red and red, look at the meal!

Zhong Huo succeeded in grabbing a bandit duck with astonishing speed.

He was carrying duck, going to Ye Lixuan’s place to order a few of his specialty dishes, beating braised meat, stewed elbows, and so on.

His parents followed him to serve the food.

Then one dish after another was served, and a table was filled.

Quan Youcai saw the bandit duck in Zhong Huo’s hand at a glance.

The duck is perfectly colored, fried until browned, colored with soy sauce and chili sauce, and is very tempting in both taste and dish.

Everyone is not a fool, a table of dishes on this bandit duck aroma is the most prominent.

Invariably, the diameter of the chopsticks reached into the plate of the bandit duck, and a piece of duck meat was picked up and eaten.

The first feeling of all-round talent when eating duck meat is that this duck meat is particularly soft and tender, and it is directly deboned after a bite.

And that taste, first salty and delicious, then spicy.

The spicy taste is very mild, it belongs to the spicy taste with staying power, and you have to wait until you have eaten two or three bites before you completely get on the head.

Can’t eat spicy Zhong Mama spicy “hahaha” hard to suck air.

Father Zhong on the side picked up the thermos cup he had brought with him and handed it to her, and he was not spicy.

The outer layer of duck meat is wrapped in a thin sauce, and a piece of it is dripping with red oil.

“Hiss, so spicy!”

“This duck meat is too fragrant!”

“It’s a great place to eat!”

Everyone was impressed by this bite of duck meat.

“The duck is crispy, rotten but not greasy, the taste is fresh, crisp and tender, and the flavor is amazing!”

After tasting the duck meat in his mouth, Quan Youcai commented.

At this time, although his face was evaluated, his heart could not be calm.