Food starts with noodles

Fortunately, I refrained from speaking at that time, otherwise I would be really ashamed and thrown home.

In order for Xu Zhuo to see the difference between ginger and mother ginger, Yu Peiyong took a piece of mother ginger and broke it open for him to see.

Ginger already contains fiber, but ginger mother has more fiber, thicker, and less juice.

And after breaking it apart, half of the room smelled like ginger, which was very strong.

After explaining to Xu Zhuo, Yu Peiyong put the ginger mothers in the sink and sucked them up carefully, and then cut them into thin slices with a kitchen knife.

He prepared a lot of ginger mothers, Xu Zhuo took a look at them, and they probably looked like seven or eight taels.

Put so much ginger, can it be delicious?

Reminiscing that Yu Peiyong knew more than himself, Xu Zhuo wisely didn't say anything.

After the ginger was cut, Yu Peiyong prepared some other spices.

Such as angelica, such as tangerine peel, such as star anise, bay leaves, cinnamon bark and so on.

He soaked these spices in hot water, which can wake up the fragrance substances in the spices, and when they are made later, the fragrance of the spices will be more intense.

And soaking in hot water can also wash away some dust and mold on the surface of the spice.

After the ginger slices and spices were ready, Yu Peiyong took out a small pot of black sesame oil.

"There are three ingredients that must be added to make this dish, the first is the local Muscovy duck in southern Fujian, the second is ginger mother that has grown for several years, and the third is black sesame oil.

Compared with white sesame oil, the aroma of black sesame oil is more mellow and richer, unlike white sesame oil, which will diffuse after a little heat.

Relatively speaking, black sesame oil has a more restrained aroma, so it is more suitable for this dish.

If you want to make a delicious ginger duck, these three ingredients are essential ingredients and the key. "

After explaining to Xu Zhuo, Yu Peiyong began to prepare the sauce for this dish.

The ginger duck dish, like the three-cup chicken, does not use water. The soup in the pot is all added by various seasonings.

He prepared a small basin, poured a spoonful of rice wine, a spoonful of cooking wine, half a spoonful of light soy sauce, half a spoonful of dark soy sauce, rock sugar and table salt outside the forest.

After putting everything in, Yu Peiyong stirred a few times to let the seasoning melt, and then put it aside for later use.

Then, he put the wok on the stove, poured half of the pot of water into the pot, and put the soaked duck in it.

At the same time, a few slices of ginger, a green onion knot and half a bowl of cooking wine were put in.

"Duck meat must be blanched before cooking, otherwise the fishy smell of duck meat will be too strong, which will greatly affect the appetite.

In addition, after blanching in this way, impurities in the duck meat, such as blood congestion, can also be cleaned out, which can make the duck meat more tender. "

After the water boiled, Yu Peiyong skimmed off the foam first, then fished out the duck meat and rinsed it with hot water for a few times.

Then put the duck meat aside and drain the water for later use.

At this time, Yu Peiyong put the prepared casserole on the stove, and after heating it up, he poured the sliced ​​ginger into the casserole.

Holding a spoon, he flipped it in the pot and said, "If you want these ginger slices to be good, you must first bake them in a hot casserole, so that the taste of the ginger slices will become better.

In the dish of ginger duck, it is claimed that duck meat is not as fragrant as ginger slices. "

When the surface of the ginger slices in the pot was wrinkled, he took the prepared black sesame oil and poured it into the casserole.

The casserole was already heated, and after the sesame oil was poured in, the aroma was immediately stimulated.

There are ginger scents and sesame oil scents in this scent, it smells surprisingly good when mixed together, Xu Zhuo couldn't help sniffing it a few more times.

Next up is the fried ginger.

When the ginger is fried until the surface is slightly golden, the ginger will taste very delicious, and the spiciness in the ginger slices has been fried into the sesame oil.

Xu Zhuo felt that the duck meat that Yu Peiyong said just now was not as fragrant as ginger slices, and that was probably the reason.

When the ginger slices were almost fried, Yu Peiyong put the spices soaked in hot water into it. After the aroma was released, he put in the duck pieces and started to stir-fry.

The ingredients in the pot, whether ginger slices or spices, have already fried the water in sevens and eighties.

So after the duck meat is put into the pot, a stream of steam rises quickly.

The dry stir-frying to be carried out now is to stir-fry the water on the surface of the duck meat as soon as possible, so that the duck meat tastes more fragrant.

And if you stir fry it like this, the duck meat will taste better.

However, the stir-fry time should not be too long. When there is no steam coming out of the pot, it means that the stir-fry is almost done.

If you continue to fry, the moisture in the meat will be fried out.

In that case, the duck meat will be a little burnt.

is not desirable.

When the frying was almost done, Yu Peiyong poured the adjusted sauce into the pot, and turned it over with a spoon twice, so that the sauce and duck meat were perfectly combined.

Then cover the pot, adjust the heat on the stove to medium heat, and start cooking.

It seems that in the southeastern region, this kind of stew without adding water is very popular.

For example, the three-cup chicken that Xu Zhuo made before, and the jelly pot in Cantonese cuisine, etc., are similar to ginger duck in cooking.

The ginger duck dish needs to be boiled in the pot for about 10 minutes.

Only in this way can the duck meat be cooked thoroughly, and the aroma of ginger slices will be completely integrated into the duck meat, making the duck meat very delicious and enjoyable to eat.

Whether it is served with wine or with a meal, it is very good.

While the duck was cooking, Xu Zhuo took two eggplants, cleaned them, cut them into sections and steamed them in the steamer, preparing to make a dish of shredded eggplants.

Compared with the ginger duck, shredded eggplant is too simple.

Just steam the eggplant, then mix it with garlic and chili oil for cold dressing.

There is no difficulty, and there is no element of showing off skills.

The only thing that can add points is perhaps to spend more time on the presentation.

For example, stack all the eggplants neatly in one direction, or make the torn eggplant strips into other shapes.

Anyway, there are so many places to spend your mind.

Making eggplant today is mainly for the health of several elderly people.

Eggplant is rich in vitamin P, and the vitamin content per 100 grams of purple eggplant is 750 mg, which is unmatched by other vegetables and fruits.

Vitamin P can reduce the fragility and permeability of capillaries, increase the adhesion between cells, prevent hardening and rupture of blood vessels, and maintain the normal function of small blood vessels.

Therefore, eating eggplant often can help prevent and treat high blood pressure, coronary heart disease, arteriosclerosis and hemorrhagic purpura.

In addition, eggplant contains thiamine, which can enhance the function of the brain and nervous system. Eating eggplant often can enhance memory and relieve brain fatigue, which is more suitable for the elderly.

Today, Yu Peiyong cooked ginger duck to nourish the health of the elderly in the family, so Xu Zhuo followed suit and made a nourishing dish.

However, the dish he made is far from the ginger duck in terms of taste and appearance.

Even if Xu Zhuo had to choose by himself, he would still choose Jiang Muya.

In addition to shredded eggplant, there are several other dishes. When the old man returned from his inspection at Sifang Restaurant, the meals had already been set up in the restaurant.

As for Yu Peiyong's ginger duck dish, it's almost time to turn off the fire.

Yu Peiyong lifted the lid of the pot, and a tempting fragrance came out of the pot.

There are duck meat, sesame oil, ginger and spices in this fragrance.

Because of the angelica in it, this dish smells like a little Chinese medicine, which adds a bit of medicinal taste to this dish.

In addition to the rich aroma, the presentation of this dish is also very good.

The ruddy duck meat looks very delicious, and those slices of ginger, it also feels like there are vermicelli in the stew.

The soup in the pot has almost boiled dry, only a layer of fat is left on the bottom of the pot.

These fats include black sesame oil and the fat that is burned when the duck meat is cooked.

It makes people want to mix it into rice and eat it in large pieces.

"Hey, today's table looks very rich."

The old man washed his hands, came to the restaurant with a smile, sat down and prepared to eat.

But as soon as he sat down, he found that Xiong Zai had been curled up in the arms of the old lady, not sleeping, but staring at the dishes on the table with two big eyes of Bulling Bulling.

This made the old man very curious: "What's wrong with the cat today? When you are usually interested in the dishes on the table, you just jump on the table and grab them. Why is it so quiet today?"

The old lady pampered Xiongzai twice, and said with a smile: "I have been playing with the duck I bought in the kitchen this morning, and then Peiyong killed the duck in front of it, and then this little guy was punished." Terrified, I quickly hid it in my arms, not daring to go anywhere.”

Now Xiong Zai no longer has the usual appearance of the second generation ancestor, curled up in the arms of the old lady, looking very pitiful.

Xu Zhuo was worried that the old lady would be too tired from holding it all the time, so he took Xiong Zai over.

"Xiong Boy, don't you usually have a big temper? Why are you so listless now? How about I take you out for a drive in the afternoon?"

When he was in the provincial capital, Yu Keke liked to take Xiong Zai to work in the company.

Over time, this guy developed the habit of inspecting the company.

In the afternoon Xu Zhuo is going to the company to choose a venue for the wedding.

At this moment Xiong Zai was in a bad mood, Xu Zhuo planned to take him there to change the environment for this little guy so that it would not remember the scene of killing ducks all the time.

After teasing a few bear cubs, everyone began to eat lunch.

In order to verify whether the dish of ginger duck is delicious with duck meat or ginger, Xu Zhuo deliberately put a piece of ginger into his mouth and chewed it slowly.

The sliced ​​ginger still has a hint of spiciness, but it's not overpowering.

Belongs to the acceptable range.

The taste of ginger slices is much better.

Because it was deep-fried with sesame oil, and then boiled in the pot with duck meat for so long, the ginger slices became soft and tough, full of flavor and very enjoyable to eat.

In addition, the surface of ginger slices is full of oil, which tastes smooth and smooth.

Eating strips of radish, which looks a bit like half-dried in the sun, is very good for rice.

"Phew... this sliced ​​ginger is so delicious, no wonder when I was making it, Grandpa Yu kept saying that the sliced ​​ginger was not enough, it's so delicious!"

Xu Zhuo sighed while making up his mind.

I have nothing to do in the past two days, so I must do a live broadcast of Jiang Duck.

After all, the skill is acquired!

Chapter 1609 Pagoda Meat

Although the deliciousness of the ginger duck was expected, Xu Zhuo couldn't believe it after eating it.

Then when he got excited, he ate an extra bowl of rice.

When he brought Xiong Zai to the company, his stomach was still swollen.

After declining the hot tea from the girl at the front desk, Xu Zhuo released the bear from the cat bag, let him get used to Ke Ke's office first, and then he can go out to control the overall situation.

Perhaps because he has moved several times, Xiong Zai has shown a strong ability to adapt.

When everyone thought it would stay in Keke's office all afternoon, it turned out that in less than half an hour, this little guy almost visited the entire company.

Well, it is a new territory after all. As a qualified territory king, he must inspect his territory.

When Xiong Zai regained his confidence and began to inspect, Xu Zhuo was sitting in the office, looking at the hotel information collected by Dou Yiqiong all morning, planning to choose one of them as his wedding venue.

These hotels are equipped enough to be fully inclusive on New Year's Day.

Of course, the price is naturally very expensive to book the venue on that day.

But these are not within the scope of Xu Zhuo's consideration. As long as the venue is good and the room configuration is reasonable, other aspects are not so important.

Anyway, most of the people attending the wedding are practitioners in the catering industry.

No matter how bad the hotel restaurant is usually, this time it will be full of energy for this wedding banquet.

Otherwise, just wait to be famous.

Not only will he be criticized by his peers, even Xu Zhuo's friends who are anchors will definitely not let it go.