Food starts with noodles

Chapter 903 Sweet Duck

When stewing duck, placement is very important.

The ducks should be placed neatly in the stewed soup with their butts facing up, and they can only be placed in one layer without overlapping.

When putting it in, first press the duck completely into the stewed soup, let the stewed soup fill the duck's abdominal cavity, and then let the duck float naturally.

The most important point is that when you put the duck in the stewed soup, the stewed soup in the pot should not be boiled.

Because the temperature of the boiling braised soup is too high, it is easy to scald the skin of the duck. Generally, it does not exceed [-] or [-] degrees, and the duck will be fine if you put it in.

After putting all the ducks into the stewed soup, soak them for about ten minutes to let the ducks adapt to the temperature of the stewed soup inside and out.

Then Xu Zhuo put the lid on the sandwich pot, brought it to a boil on high heat, and then turned to low heat to marinate.

"What's next?"

Cao Kun rubbed his hands excitedly. This method was indeed much more professional than what he did, and each step was well-organized. It was indeed a secret recipe handed down by the chef of the state banquet.

Xu Zhuo said with a smile: "I have to boil some maltose water, dip the duck in it before frying, so that the fried color will be more rosy."

After finishing speaking, Xu Zhuo took a soup pot, took most of the pot of water and put it on the stove to start boiling. He cut a piece of maltose weighing two or three catties and put it in.

The concentration of this maltose water does not need to be too high, it is just a color during frying.

And it doesn't need to be boiled for too long, as long as the maltose melts, it can be turned off and left to dry.

After the stewed soup was boiled for about 10 minutes, Xu Zhuo and Cao Kun lifted the lid of the sandwich pot together, and began to carry out the essential step in the stewed soup - making the adjustment.

The so-called "tune" is to turn the duck over, from the duck's buttocks upside down to the duck's head upside down.

It has been marinated for 10 minutes, and the neck of the duck has bent. Use an iron hook to hook the neck of the duck, and use light force to turn the duck over.

At this time, the duck skin is already cooked, so be careful when turning it over, so as not to break the duck skin and affect the overall appearance.

After the duck turned over, the duck had to be lifted out by the neck with an iron hook, and then a sharp knife was stabbed into the chest cavity of the duck from the base of the neck.

"It's almost ready, why do you need to stab it?" Cao Kun was puzzled.

Xu Zhuo said with a smile: "This piece of meat is relatively thick, so it's not easy to marinate, and if you don't stab this knife, the duck's abdominal cavity will have air pressure, so that the stewed soup cannot enter the abdominal cavity, resulting in inconsistent doneness of the duck meat."

To put it bluntly, this knife is to deflate the abdominal cavity. After all, the duck's buttocks are facing down now. Without this knife, the air in the abdominal cavity cannot be expelled at all.

After everything is done, cover the pot and continue to simmer on low heat.

Cao Kun had nothing to do at the moment, and focused on the cut duck feet and wings.

"Xu Zhuo, are the duck feet and wings marinated directly, or are they made into other dishes?"

Boss Xu coughed dryly: "Just marinate it, and don't forget to tell the front desk to add it to the menu after marinating."

In fact, Xu Zhuo also wants to make good use of it, and make delicious dry-pot duck feet, dry-pot duck wings or other styles of dishes, which are even more delicious than chicken wings and chicken feet.

how...

Without relevant skills, Xu Guabi could only look around and sigh.

After another half an hour of simmering, Xu Zhuo hooked up a duck with an iron hook, and then took the chopsticks and stabbed the duck's thigh.

The chopsticks stabbed in firmly, which meant that the duck was thoroughly marinated and ready to be cooked.

However, there is also a lot of attention to cooking. It is not enough to just fish it out, but also to wash the marinated duck.

Xu Zhuo asked two helpers to bring a large basin of cold water and put it next to the sandwich pot, then hooked up a duck with an iron hook and put it in.

Cao Kun immediately began to wash, washing away all the spice debris from the duck's body and abdomen.

There are two advantages to doing this. The first is that the duck meat and duck skin will shrink when the duck is shocked with cold water.

This is the reason why the skin of the sweet-skinned duck is crispy and the meat is firm and chewy.

The second reason is to wash off the spice crumbs on the duck.

Otherwise, when it is fried later, those spice fragments will be fried and produce a bitter taste, which will affect the taste of the duck meat, and it will be dark, which will also affect the overall appearance of the duck.

Because of the sugar color in the brine, the cooked duck will look brownish red and shiny.

While this color is attractive, it will also magnify the black spots on it infinitely, so it must be washed once after it is out of the pot.

The washed duck is placed in a clean bamboo basket, and a fan is blown next to it, which can quickly dry the moisture on the surface of the duck, and at the same time further tighten the duck skin.

Taking advantage of this time, Xu Zhuo set up the big pot, poured oil into the pot and prepared to start frying.

In fact, for this step, it is best to use duck fat to fry. The worst thing is to add some duck oil into the oil pan, so that the fried duck will have enough fragrance.

However, there is no such thing in the store, so I can only make do with it first.

After the ducks were dried with a fan, Xu Zhuo and Cao Kun soaked the ducks in maltose water again and prepared to fry them.

This step is regarded as the second coloring for the duck, so that the fried color will be more oily and shiny.

When the oil was [-]% hot, Xu Zhuo carried the duck into the pot.

These ducks are already cooked, so you only need to use high-temperature hot oil to fry the skin of the duck until it is crispy and red.

The duck dipped in maltose water quickly changed its color in the hot oil, from brown-red to bay red, and the skin gradually hardened and became brittle.

When you touch the duck skin with a colander and there is an obvious friction sound, it proves that the duck skin has been fried enough and can be out of the pan.

Take the duck out of the pot and put it in the oil control basket, let the excess fat drip out, and wait until the duck is cooled down a little, then you can start the step of smearing sugar.

This is also the most important step in making sweet duck.

But before doing it, you have to find a clean and dust-free bamboo basket and put it on a tray to form a container for ducks.

This will allow any excess syrup from the duck to drip onto the tray without getting all over the place.

Xu Zhuo put on disposable gloves, grabbed the fried duck and put it in a little warm syrup.

Brush the duck carefully with a brush, then take it out, shake it twice to let the thick syrup drip out, and then place it neatly in the bamboo basket.

Originally, the sweet-skinned duck had to be served with syrup twice, so that the taste would be better, and the sugar skin on the outside would also taste more layered.

But now it is for the people in the provincial capital, not the customers in Leshan, so the second time the syrup is fine.

In order to prevent customers from being uncomfortable with too much sweetness.

After Xu Zhuo did a few, he handed over the work to Cao Kun who was eager to try.

He took a duck, skillfully chopped it into pieces and placed it on a plate, and then carried it to the office upstairs.

"Put all the work in hand, come and taste this sweet-skinned duck, and then let's set the price..."

Chapter 904 Opening Online Sales Channels

Zheng Jia was the first to come over, and unceremoniously picked up a piece and put it in his mouth.

"Wow, this taste is so unique. It has the unique aroma of stewed meat in the sweetness. It's not bad. Sister Xiaoying, come and taste it."

Tang Xiaoying was still a little reserved: "I recently lost weight and can't eat sweets..."

But in the end, he came over and stuck a small piece of duck skin with a toothpick and put it in his mouth.

After chewing slowly, my eyes unconsciously began to look at the rest of the plate.

Now the sweet-skinned duck is hot, and the skin is crispy and juicy. It is a bit like the roast goose in Guangdong, but the skin is sweeter and crisper than the roast goose.

Tang Xiaoying was a little uncomfortable when she first ate it, but after chewing a few times, she was deeply fascinated by the taste.

The matter of losing weight was naturally left behind.

By the time Guan Junjie came, Tang Xiaoying and Zheng Jia had already eaten most of the plate of sweet duck.

Of course, the duck is a bit small, and even if we eat all of it, there won't be much meat.

In fact, the biggest selling point of the sweet-skinned duck is the duck skin, followed by the duck meat, so the smaller duck is more popular.

"One in Leshan is only five or sixty yuan, but the cost here is high, so it's not worth it to sell it so cheap."

Guan Junjie still knows the market very well. If this thing is set according to the price in Leshan, it will not lose money if it loses money, but the profit will be very low, which is not worthwhile.

Therefore, he wanted to explore Xu Zhuo's outlet.

Xu Zhuo also felt that the price was low. After all, this is a B-grade signature dish. If it is cheap, how can there be a B-grade noodle dish?

Moreover, if the braised duck restaurant sells it at this price, it can make a small profit but sell it quickly, but if the big restaurant wants to sell it at a lower price, it is really inappropriate.

Thinking of this, Xu Zhuo asked a few people a question.

"You tell me, should we sell this sweet-skinned duck according to the size of a whole and a half, or price it according to the size...or, sell it by weight?"

It is most reasonable to use the whole and half, because Leshan also sells it in this way, and it is easy to divide whether it is one or half.

As for servings, it is a bit of a chicken thief. After all, using a reasonable way of arranging the plate can make a small portion of duck nuggets look more than a large portion.

The choice of duck meat on the plate can also greatly reduce the cost.

There are many ways to do this, and anyone who cooks knows it.

Of course, although this kind of operation seems to save money, it is easy to affect the reputation of the store. After all, customers are not stupid.

Do you think you are a certain Jude?

But if you calculate it by catty, it will give people a feeling of "wow, the price is so expensive".

After all, finished duck meat is extremely cheap. It is said that it is the first choice for many kebabs. How dare you sell this kind of meat for dozens of catties.

robbery?

"I think it's better to sell by the portion, one by one, half by half, which looks very important. As for the price, we have to calculate according to the profit margin of the store."

The dishes in big restaurants all have a profit margin, that is, the ratio of profit to cost, and dishes below this base will be removed from the menu.

Sifang Restaurant naturally has its own profit margin standard, and everyone here is an expert in it, and it was quickly calculated that if the profit margin is to meet the standard, the sweet-skinned ducks must be sold to 81.

This is still the price of removing the duck feet and duck wings.

Xu Zhuo tapped the table with his hands, more than 80 is still a bit low, after all, there is the bonus of B-level dishes.

You must know that the price of the peony jelly dish in the store has reached three digits, and you have to make an appointment in advance to eat it.

Thinking of this, Xu Zhuo said his estimated price.

"Let's not distinguish between big and small portions, just sell 78 per portion, half a duck per portion, clearly marked on the menu, half a duck costs more than 70 yuan, psychologically speaking, everyone will not think it is expensive."

Zheng Jia is more knowledgeable: "It's really not expensive, but they sell salted duck and sauced duck like this. It's a big duck. We also sell the little duck at this price. Customers won't be disgusted, right?"

Guan Junjie waved his hand and said, "No, a piece of pigeon in Guangdong costs hundreds of dollars. The key is to see how we introduce and publicize it."

Publicity is indeed a big deal, because not only do customers have to accept the price, but more importantly, they have to accept the sweet-skinned duck as a foreign delicacy.

That's the point of propaganda.

Several people sat in the office, and after some discussion, they came up with a preliminary publicity plan.

Tonight, Zheng Jia will urgently make a few publicity boards and put them on the stairs at the gate and in the elevator to show customers the new sweet duck.

The exhibition board will also introduce the origin of the ducks, what are free-range ducks, what are not fishy or showy, what are grown in water, and what are the places of origin that are transported by air.

The waiter will also recommend it when the customer orders. In addition, the homepage of the electronic orderer will also list the sweet duck.

"Anyway, it's the fastest time to push out the sweet-skinned duck. In addition, tell customers that the sweet-skinned duck can be vacuum-packed and taken away. If you pack it away, you will get a discount. You can study the specific amount."

After finally making a B-grade dish, and it is a sweet-skinned duck with excellent reputation and taste, Xu Zhuo will always feel that he has suffered a great loss if he doesn't make good use of it.

After explaining this, Xu Zhuo went to the kitchen to pack a dozen or so, and then drove out with his hands.

I gave two to Chen Guifang, two to Zhao Jinma, two to Xie Hailong, and two to Feng Weiguo.

The rest were all sent to the old lady's house.

"You made this sweet-skinned duck? Two days ago, you said to Grandpa Yu that you have been asking about how you make sweet-skinned duck. I thought you were just joking. I didn't expect...it tastes really good."

The old man tasted the sweet-skinned duck made by Xu Zhuo, and his face was full of satisfaction.

Thanks to Wei Junming, otherwise such a good seedling would have been delayed.