Food starts with noodles

According to the system's rating, it should belong to the category of high-quality goods, and with a little effort, it can be promoted to D-level signature dishes.

Although the sweet-skinned duck of this level will not make customers forget, it is not unpalatable.

Xu Zhuo was very curious, Cao Kun was so anxious to learn Sweet Duck, what stimulated him?

"Brother Kun, your sweet-skinned duck is not bad, why do you have to learn from others?"

Compared with Sweet Duck, Xu Zhuo cares more about employees' physical and mental health, especially mental health, which must be paid close attention to.

"Didn't our restaurant conduct a lottery draw on Weibo to give gifts a few days ago. The sweet-skinned duck I made was given away. Then some netizens said that the taste was mediocre. I thought it was time to learn it."

He learned the skill of making sweet-skinned duck from Wei Junming, and Wei Junming's skill of making sweet-skinned duck is only D-level.

After all, he is a master of Sichuan cuisine, not a master of Sichuan stew, and he will not devote all his energy to stewed vegetables. Naturally, he cannot compare with those master chefs who cook stewed pork day after day.

After figuring this out, Xu Zhuo said, "Brother Kun, don't follow others. I have nothing to do next week. Let's study it in the back kitchen first. It won't take much anyway."

The last time the two collaborated to make a crystal elbow, Cao Kun was very excited for several days.

But this time...

"Xu Zhuo, that sweet-skinned duck is not an elbow. It's so troublesome. We may not be able to do it behind closed doors."

"It's okay, let's try it first. I'll ask my grandpa more these two days. If I can make it, it won't save you trouble. And if you learn it rashly, they may not teach you."

After hanging up the phone, Yu Keke stared blankly at Xu Zhuo and asked, "Can you really make sweet duck? I really like it..."

"Not necessarily, try it, and I'll drive you to a few when it's done."

For two days on the weekend, the young couple would either sit on the sofa and watch a movie, or find a way to cook delicious food. The days were very pleasant.

On Sunday afternoon, Xu Zhuo drove Yu Keke to Linping City. After returning there, he made some Shaqima at home, and then drove to Chen Guifang's company.

"There's nothing to be courteous about, so tell me, what's the matter?"

Chen Guifang ate the sweet and soft Sachima, and looked like she saw through Xu Zhuo.

Xu Zhuo didn't have any embarrassment, and directly explained the purpose of coming.

"I want to buy ducks, preferably the white-striped ducks raised in Leshan."

Chen Guifang put down the Shaqima in her hand, with a disappointed expression on her face.

"I thought Ke Ke was pregnant. Why buy ducks? Just call and say no to this matter. Is it worth a trip?"

"To make sweet-skinned ducks, the ducks grown there are not big in size, the meat is firm and has no fishy smell. If you can't buy them, you can go to Jiangnan."

Domestic ducks are roughly divided into two types: water-farmed ducks and land-farmed ducks. Ducks raised in water are small in size, with firm meat and less odor.

On the other hand, land-farmed ones are larger and fatter, and because they do not have much access to water during the growth process, they have a relatively strong odor.

The most suitable duck for making sweet-skinned ducks is the little shelduck that has grown for about four months in Leshan. It weighs three catties and has less fat. It is the first choice for making sweet-skinned ducks.

But it may not be easy to buy in the Central Plains, so Xu Zhuo relaxed the conditions a bit to save his mother from worrying.

"I'll ask you later, you should be able to buy Leshan ducklings, but you're just starting out, and you won't need a few. As for me to help you purchase?"

Chen Guifang is doing big business, especially now, relying on the culinary industry association, more and more restaurants choose to let her supply, and now almost all of them are big business.

People like Xu Zhuo simply don't have time to receive them.

Xu Zhuo pinched a piece of Shaqima and said while eating, "I don't know how many people will eat it. Let's try to get a few hundred. If the sales volume is not good, forget it. If the sales volume is good, we will buy it for a long time."

Sweet-skinned duck is very famous in the Meishan area of ​​Leshan, and almost everyone loves to eat it, but it may not be popular in the Central Plains.

After all, the skin of this thing is quite sweet, and people who are not used to it will be very uncomfortable.

Chen Guifang looked her silly roe deer up and down: "Son, haven't you made it yet? You said it as if you were sure you could make it, isn't it too immodest?"

These words brought Xu Zhuo back to his senses immediately, what he just said was indeed a bit too full.

Just when he was about to say something to bring it back, Chen Guifang said again: "But with your grandpa and the others around, a mere sweet-skinned duck is definitely not a problem. Say everything else, don't hide it."

Xu Zhuo was not polite either: "High-quality maltose, the higher the grade, the better, and high-quality old rock sugar, the higher the grade, the better."

"That's it?"

Xu Zhuo coughed lightly, and took out another piece of paper: "These spices also need to be bought, not too many, only twenty or thirty kinds."

Chen Guifang pushed over the two boxes of Shaqima on the table: "I just ate two pieces, why don't you take the rest..."

Usually, I don’t deliver the delicious food, I don’t make a phone call, and I don’t even like the dynamics of Moments.

But when there is something to do, they are the first to find it...

Chen Guifang rubbed her temples with a very hurt expression.

Xu Zhuo was quite clear about his mother's reaction. He casually took the paper bag that had just been filled with Shaqima, and took out a Gucci bag from it.

"I didn't know what to buy for you when I came here. Do you like this bag?"

Chen Guifang squinted her eyes, and then put on a kind smile.

"Mom is just kidding you, look how embarrassing this is...Spices and so on are trivial things, not to mention twenty or thirty kinds, even if there are fifty or sixty kinds, I have to buy them back for my precious son ..."

After finishing speaking, Chen Guifang put away the paper full of spices' names, put the bag on the desk, and took various pictures with her mobile phone.

Then find a photo with the best angle and post it in the circle of friends to show off.

"My precious son in Yushu Linfeng bought me a bag. It is really beautiful. Son, you will always be the pride of mother!"

After posting, seeing the continuous likes in the circle of friends, Chen Guifang recalled: "Son, it's not a festival, why did you buy me a bag all of a sudden?"

"I bought it for Ke Ke. She thinks the color is too old and doesn't like it, and the purchasing agent can't return it. I thought I might as well give it to you, so I brought it for you...

Mom what are you doing?It took me a long time to write the names of the spices, don’t tear them up..."

Chapter 902 Sweet Duck

Two days later, the duck from Leshan and spiced rock sugar and maltose from all over the country were all shipped to Sifang Restaurant.

After Jianguo counted the quantity of the goods, he went to the office upstairs to report, and then he approached Xu Zhuo.

"Are we going to serve new dishes again?"

Xu Zhuo smiled and said, "It's not considered a new dish, it's just an improvement on the existing sweet-skinned duck in the shop."

The practice of sweet-skinned duck is roughly divided into four steps: cleaning, marinating, stewing, frying, and sugaring.

Cleaning is not complicated, Cao Kun and a few of his apprentices can do it.

The specific method is to soak the white striped duck for three or four hours first, so that the duck can fully stretch out.

These white-striped ducks are all transported through the cold chain, and it is inevitable that they will be squeezed, so they must be soaked first, and then cleaned after the ducks are stretched to avoid dirt and dirt in the folds of the duck meat.

Cleaning up after soaking is a delicate job.

Not only should the blood clots in the abdominal cavity of the white-striped duck be cleaned up, but the duck's head must also be trimmed, such as the nasal cavity and oral cavity, all of which must be taken care of.

In addition, some hair roots left on the duck's body must also be pulled out, and the duck must be cleaned inside and out as much as possible.

After cleaning, wash it again, cut off the duck wings and feet, put the ducks one by one on the workbench, and start to marinate.

Xu Zhuo made the spices for marinating the duck by himself. This kind of marinade is usually five-spice powder and salt, but today Xu Zhuo uses the B-level signature skill, so it's not that simple.

This marinade uses almost ten kinds of spices, which are fried in a wok with fried pepper and salt, and then crushed into powder.

When using it, apply it directly to the duck, both inside and out.

After the marinade is completely immersed in the duck, it will take about four or five hours.

Therefore, according to the normal arrangement, the duck meat should be soaked the night before, and then cleaned and marinated at two or three o'clock in the morning the next day, so that the duck can be ready after dawn.

But today is an experiment, and the restaurant does not need to set up a stall, it can be done at any time.

After the duck was marinated, Xu Zhuo brought some maltose and old rock sugar from the warehouse and started to boil the syrup.

Although smearing sugar is the last step in making sweet-skinned ducks, boiling sugar has to be done in advance.

Because the syrup on the duck has to be boiled for at least two hours before it can be used.

Therefore, only by cooking in advance can the duck be coated with sugar immediately after frying, so that the skin of the duck becomes crispy and sweet.

If there is a delay after frying the duck, the taste of the duck will be slightly compromised.

Add water to the pot, put a piece of maltose that weighs seven or eight catties, and then put in a piece of old rock sugar that weighs about three or four catties.

Then turn on the fire to boil.

Sweet skin duck originated in Leshan, which is a very interesting place.

In Sichuan, where spicy food is popular everywhere, Leshan people are more keen on eating sweet food. Most of the popular sweets and snacks in Sichuan come from here.

The sweet-skinned duck I made today is proof that Leshan people eat sweets.

After the water in the pot boiled, Xu Zhuo took a smooth medium-sized rolling pin, stretched it into the pot and began to stir it slowly.

In fact, at this time, some duck oil should be added to the pot for making syrup, so that the syrup will have a duck flavor.

But duck oil is not easy to cook, and if you buy the finished product, you can't guarantee whether the source is safe. After all, there are endless news about poisonous duck oil in the restaurant circle.

So Xu Zhuo gave up the duck fat and put some lard in the pot instead.

Although lard doesn't have the duck flavor, the effect of increasing the aroma is not bad, even more intense than the aroma of duck oil.

As for the duck fat...

When there are more ducks to be stewed in the future, I will find a way to skim them from the stewed soup. Boss Xu is really powerless now.

"Xu Zhuo, who told you the secret recipe for boiling sugar? I used to only know how to add rock sugar, but I really don't know the exact ratio."

Cao Kun, who was observing next to him, was full of excitement. He thought that Xu Zhuo refused to let him go back because he was afraid that he would never come back, or would secretly change jobs.

Unexpectedly, this young man might really be able to make a sweet-skinned duck.

At least what he's doing now is much more detailed than his sweet-skinned duck.

Xu Zhuo smiled: "My grandpa and the others have been studying food all their lives. Some recipes for sweet-skinned duck are not difficult to get. After all, when I was in the kitchen for the state banquet, I looked up the secret recipes of the eight major cuisines at will."

Well, since Chen Guifang found a reason for herself, it is not for nothing, after all, the bag is worth tens of thousands.

Push everything to the old man and the others, but don't say which old man it is, so they can't find out.

You can't confront those old men face to face because of this, right?

In fact, even if they confront each other face-to-face, it's okay, because Xu Zhuo has chatted with every old man about Sweet Skin Duck in the past few days.

The layer of syrup on the sweet-skinned duck used only maltose at first.

However, with the improvement of everyone's quality of life, people's sense of taste has deteriorated to varying degrees, and the sweetness of maltose is no longer satisfactory, so there is a step of adding rock sugar.

When the sugar cubes in the pot were about to melt, Xu Zhuo turned down the heat and asked a cook to continue stirring the syrup in the pot, while he started to boil the brine.

Brine is the key to making sweet-skinned duck, and it is also the source of the taste of sweet-skinned duck. If the brine is not good enough, it will directly affect the quality of sweet-skinned duck.

Xu Zhuo first put the spices that need to be used in a basin, washed it once, drained the water, and poured white wine to soak it.

After finishing these, Xu Zhuo fried another small pot of sugar.

This is the key to the good color of sweet skin duck.

A good sweet-skinned duck has a ruddy and shiny appearance, and the color is neither dark nor light, making it very appetizing.

This time to make stewed meat, Xu Zhuo used the sandwich pot brought from Linping City again.

Add half a pot of water to the pot, pour in various spices soaked in white wine and fried sugar, then pour in half a bucket of the old soup Cao Kun used to make stewed meat, and finally add a packet of salt.

After the high heat is boiled, turn to low heat and continue to cook for more than one hour, so that the flavor of the spices will be cooked and melted into the stewed soup, and the brine for the sweet-skinned duck is considered to be boiled.

However, this kind of brine requires ducks that have been marinated at least ten times to be truly flavorful. The ducks that have been made a few times before are relatively mediocre.

But it can be used for promotion, and the taste will get better and better in the future, and the word of mouth will get better and better, so the price can naturally be moved up.

The sweet-skinned duck has attracted the attention of many people in the store, not only the people in the back kitchen are staring at it, but even the front desk has been inquiring about the progress.

In the end, Xu Zhuo had to declare to everyone that he couldn't have this sweet-skinned duck for dinner tonight, but anyone who wants to taste it after get off work at night can eat a few pieces.

But you can’t eat too much. After all, this stuff is both sugar and meat. It can be called a calorie bomb. If you eat too much, you will definitely gain weight.

When the marinating time was up, Xu Zhuo went back to the kitchen and started to marinate the duck.

This step is also very particular...