Food starts with noodles

Stir everything up with a spoon and let the marinade soak in the tub for two hours first to soak out the flavors of the spices and allow them to seep into the water.

Two hours later, the duck was almost crushed.

Xu Zhuo put the squashed ducks into the basin one by one for soaking and marinating.

Whether the duck in sauce is good or not depends on the marinating step.

The marinating time should be long enough, so that the flavor can penetrate into the duck meat smoothly, and the sauced duck is delicious.

However, the marinating time should not be too long, so as not to overpower the taste or the duck meat will rot.

In fact, in the method given by the system, the marinade also contains nitrates to prevent duck meat from going bad. This thing is a coloring agent allowed by the country, but it is too toxic, so Xu Zhuo is useless.

When opening a shop and doing business, whether it tastes good or not is secondary, and safety comes first.

You can't use harmful substances indiscriminately for the sake of delicious food. This is not only irresponsible to customers, but also irresponsible to yourself, so you must be cautious.

As for the specific length of pickling time, it should be adjusted according to the season.

For example, in summer, the temperature is high, so generally one day and one night are enough.

In winter, when the temperature is low, it usually takes two to three days. As for spring and autumn, it usually takes two days.

Of course, this time is not fixed. For example, in winter, some places not only have heating, but also have enough heat. If it is really necessary to marinate for three days, the duck meat may be half-cooked.

Therefore, the marinating time should be flexibly controlled according to the room temperature, and should not stick to the rules.

After marinating the duck, it's almost ten o'clock in the morning.

He washed his hands and went to teach Jianguo how to make fried blood duck.

It was not until the next afternoon that Xu Zhuo brought out the marinated duck to check the marinating condition.

After a day and a night of marinating, a lot of blood in the duck meat was soaked out, making the water in the basin much cloudy.

Xu Zhuo checked the marinating condition of the duck and thought it should be almost done.

It is already late May, and the dry and hot wind is raging across the land of North China, making the temperature not only high, but also very dry.

This kind of weather is not only conducive to the ripening of wheat, but also conducive to the curing of ducks.

Based on the experience given by the system, Xu Zhuo judged that these ducks had been thoroughly marinated.

He took the ducks out of the pot one by one, and cleaned up all the spices on the ducks.

The next step is to roast. If the spices on the duck are not cleaned, these spices will be burnt in the oven, which will cause the duck to taste bitter.

When soaking the marinated duck meat, the squashed duck will recover again. At this time, the abdominal cavity of the duck must be opened with bamboo slices.

This is not only beneficial to control the moisture, but also allows the duck to achieve the purpose of shaping and heating evenly during the roasting process.

Xu Zhuo propped up the ducks one by one and hung them up to control the water.

Taking advantage of this time, he turned on the oven and started to preheat it.

In fact, the most suitable way to make salted salted duck is to roast it with fruit charcoal in a traditional roast duck oven.

The color roasted in this way is not only more beautiful, but also makes the duck meat have a little fruity aroma, making it more delicious to eat.

However, traditional ovens take up too much space, so it's not worth it to cook salted duck alone, and Xu Zhuo doesn't know how to cook roast ducks, so he just uses an electric oven to make do with it.

Well, when there is a roast duck oven in the Beijing store, let's roast it with fruit charcoal.

After the oven was preheated and the ducks were completely dry, Xu Zhuo put the ducks into the oven one by one and started roasting them.

This step is related to the color and taste of the salted salted duck. Whether the duck will be greasy after eating is all roasted, so don't be careless.

After all the ducks were put into the oven, Xu Zhuo adjusted the temperature and waited for the ducks to be colored.

This process is not easy, because the duck has to be turned several times during the roasting process in order to make the duck evenly heated.

Every time the furnace is turned on, it is undoubtedly a sauna for Xu Zhuo.

Wait until the duck is roasted until it is golden brown and no fat drips down. At this time, the duck is considered to be roasted.

Next, it's time to marinate.

This is also a key step in turning duck into sauced duck.

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I have a cold, so I will write so much today, and I will write the rest tomorrow.

Chapter 1000 Old Oil Confit Soup

"Can this duck be eaten now?"

Jianguo tasted the mediocre fried blood duck yesterday, and he ate half a pot of rice, so he was also particularly interested in Xu Zhuo's sauced salted duck.

Seeing Xu Zhuo taking the duck out of the oven, he immediately came over to try it out.

Xu Zhuo said with a smile: "If you can eat it, you can eat it, but it's not good to eat."

The roasted duck is almost six or seven years old. It’s fine to eat, but the taste is just...

Don't look at the duck meat is almost cooked at this time, but after roasting, the moisture and fat in the duck meat are almost roasted out, and the marinated sauce just adds a little flavor to the duck. Therefore, it will be difficult to eat, dry and difficult to swallow.

Before Xu Zhuo had time to explain to Jianguo, Jianguo twisted a duck leg.

While sending it to his mouth, he said: "Why is the duck unpalatable, such a good ingredient, no matter how you cook it..."

He couldn't go on.

Because the taste of the entrance is very different from what I imagined.

Who would have imagined that the roast duck, whose skin is golden and shiny, has dry and hard meat, and the taste is a bit bland, making it hard to swallow.

The taste of this duck is too bad, right?

Just as he was about to spit it out, he threw away the duck leg in his hand when Cao Kun, who had been sternly beside him, said, "If you dare to spit it out, I'll never end with you!"

It is unforgivable for Cao Kun, who likes to make lo mei, to have a duck leg removed by Jianguo arbitrarily from a good duck.

That is to say, for brother Xu Zhuo's sake, he couldn't turn his back on him.

If the group of senior brothers brought by Guan Junjie dared to do this, Cao Kun would have slapped him long ago.

Jianguo also felt embarrassed, dipped some ketchup on the duck leg, and ate all the meat from the duck leg with such force.

For a moment Xu Zhuo didn't know whether to call him stupid or praise him for his good teeth.

Making salted salted duck is actually a process of roasting the moisture and fat of the duck, and then dipping it into the stewed soup.

During this process, the duck meat has changed from plump to firm, the meat has changed from loose to firm, and the taste has changed from umami to stewed sauce.

But what Xu Zhuo has to do now is to boil a pot of stewed soup and marinate it.

There are many spices used in stewing soup, including benzoin, pepper, cloves, hay, amomum, black pepper, angelica, fragrant leaves, white cardamom, longan, grass fruit, ginkgo fruit, kaempferia, grass bandage, fennel, woody, sand Ginseng, star anise, cinnamon, galangal, white pepper, magnolia, tangerine peel, tangerine peel and other [-] aftertaste spices or Chinese herbal medicines.

Put these spices into the marinade bag according to the proportion, seal the mouth, and make a special marinade bag for sauced salted duck.

Then Xu Zhuo prepared half a pot of broth made from pork bones and old hens. Using the broth to make stewed soup is the secret to the deliciousness of the sauced salted duck.

However, the broth and spices alone are not enough, and the old oil boiled with the old soup must be added to increase the aroma of the salted duck, making the aroma of the salted duck even thicker and richer.

The cooking of old oil is actually quite simple. Xu Zhuo scooped out a small pot from the old soup of stewed sheep's feet, put some dried chilies in it, and then poured in about two or three catties of peanut oil, and boiled it on the stove Two 10 minutes.

Then filter it, it is the old oil for stewed soup.

There are many benefits to putting old oil.

The old oil can seal the heat in the stewed soup, so that the stewed soup can maintain a high temperature for a long time even if it is removed from the fire; it can also seal the taste of the stewed soup so that the taste does not leak out and can better penetrate into the duck in the meat.

In addition, putting old oil can re-immerse the fat into the duck meat, making the dry duck meat become oily.

In fact, not only sauced salted duck needs to be sealed with old oil, but almost all types of lo-mei have this step when making it.

Xu Zhuo poured the boiled old oil into the broth, put in the marinade bag and salt, and then put a small half basket of dried chili segments into the stewed soup, and then started to boil.

When the stewed soup was boiling, Xu Zhuo took a smaller stewed material bag, put two handfuls of red yeast rice in it, and put it into the stewed soup as well.

The purpose of putting red yeast rice is to color the sauced duck, so that the skin of the duck is rosy and maroon, which makes people want to eat it at first sight.

In addition, sugar must be added to the stewed soup, so that the duck meat will taste slightly sweeter, and it can also neutralize the spicy taste and the punch of spices, making all the flavors softer.

However, the sugar should not be added too early, you have to wait until the duck is put into the pot, and then put it in after the taste of the stewed soup has been soaked into the duck.

In this way, the duck meat will not taste sweet and greasy.

While Xu Zhuo was explaining to Cao Kun, he was waiting for the stewed soup to be ready.

In fact, there are many ways to make salted duck with sauce, and each family is different.

Xu Zhuo's method is relatively simple and easy to master.

After cooking for about an hour, the stewed soup was ready. Xu Zhuo put the ducks into the pot one by one, and then turned the heat to low so that the stewed soup in the pot would keep boiling.

This is the best time to make lo mei.

Because the stewed soup is sealed by the old oil, the taste and heat cannot be dissipated, and it will penetrate into the duck better.

After 10 minutes, Xu Zhuo turned off the fire, then poured half a bowl of white sugar into the pot, stirred it with a spoon, and then put the pot aside to simmer.

The duck has been dried in the oven just now, and the stewed soup is rich, so it doesn't need to be cooked for too long, 10 minutes is enough.

Then turn off the heat and simmer for another half an hour, so that the taste is completely immersed in the duck meat, and Hunan's unique salted duck can be out of the pan.

But even if they are out of the pot, these ducks cannot be eaten immediately, they have to be hung up to dry.

Xu Zhuo fished out the ducks one by one. Compared with the dry one before putting them into the pot, not only was the duck a little more oily, but the color also changed from golden yellow to deep red.

It looks a bit like Shandong air-dried chicken.

Very appetizing.

And the fragrant and spicy smell that comes out is even more mouth-watering.

Let the sauced duck dry first, apply a layer of sesame oil evenly on the surface with a brush, then hang it up and continue to air dry for a whole day, so that the sauced duck is really ready.

The reason why the sesame oil is applied is not only to add flavor to the duck, but more importantly, to seal the taste of the salted duck so that the taste of the duck will not disappear during the drying process.

The duck meat in sauce is delicious and delicate, which is a rare delicacy.

It is a perfect match with food or wine.

Duck in sauce also has therapeutic effects, which can "fill bone marrow, grow muscles, generate fluid and blood, and nourish the five internal organs". It can not only replenish fatigue, but also sterilize heat and facilitate urination.

Xu Zhuo asked Cao Kun to think through every step of making salted salted duck, and start making new ones after he figured it out.

But before launching a new one, you have to do a good job of publicity.

Just right, try Yuan Kang's depth...

Chapter 1000 Old Oil Confit Soup

"Can this duck be eaten now?"

Jianguo tasted the mediocre fried blood duck yesterday, and he ate half a pot of rice, so he was also particularly interested in Xu Zhuo's sauced salted duck.

Seeing Xu Zhuo taking the duck out of the oven, he immediately came over to try it out.

Xu Zhuo said with a smile: "If you can eat it, you can eat it, but it's not good to eat."

The roasted duck is almost six or seven years old. It’s fine to eat, but the taste is just...

Don't look at the duck meat is almost cooked at this time, but after roasting, the moisture and fat in the duck meat are almost roasted out, and the marinated sauce just adds a little flavor to the duck. Therefore, it will be difficult to eat, dry and difficult to swallow.

Before Xu Zhuo had time to explain to Jianguo, Jianguo twisted a duck leg.

While sending it to his mouth, he said: "Why is the duck unpalatable, such a good ingredient, no matter how you cook it..."

He couldn't go on.

Because the taste of the entrance is very different from what I imagined.

Who would have imagined that the roast duck, whose skin is golden and shiny, has dry and hard meat, and the taste is a bit bland, making it hard to swallow.