Food starts with noodles

But the other party took his grandson one after another, no matter how kind you are, it won't work.

But Xu Zhuo's plan is very interesting, the old man decided to wait until later.

If he couldn't do it, he would go to the capital and scold the members of the Ge family face to face.

After the mood eased, the old man tasted the yellow rice cold cake made by Xu Zhuo, then got up and said, "Aren't you going to cook roasted duck in a pot? Let's go, I just want to see how your level is..."

Chapter 1063 Xiaozhuo, bear cub for you?

Pot-roasted duck is a very cumbersome dish, so if you want to eat it for lunch, it's almost time to make it now.

The old man followed Xu Zhuo to the kitchen and watched him operate with his arms folded.

In the impression of the old man, Xu Zhuo should not be able to cook this dish, so he was ready to give some pointers when Xu Zhuo made a mistake.

Xu Zhuo honestly started production according to the systematic tutorial.

C-level skills, coupled with the old man's presence, even with his eyes closed, he can't make mistakes.

So Xu Zhuo was very relaxed.

There are not many ingredients used in this dish of pot-roasted duck. Except for the duck, the rest are various spices and onion and ginger.

In addition, crisp paste is used when frying, which is a batter made of egg flour and starch.

For Xu Zhuo, the ingredients are very simple.

The difficulty of this dish lies in the tedious steps.

Take the present as an example, Xu Zhuo has to clean up the ducks that have been slaughtered by the store.

Not only must the duck paws, wing tips, duck heads and duck butts be chopped off, but also the fluff that has not been cleaned up on the duck body must be pulled out.

After these are processed, the duck has to be deboned.

The reason why there is such a step is mainly to facilitate the removal of meat.

After the pot-roasted duck is steamed, the duck meat is removed bit by bit without leaving any bones.

In order to save the production time and let the duck mature as soon as possible, it is best to debone the duck in advance.

There are no bones in it, which not only saves cooking time, but also facilitates the operation after steaming.

Deboning ducks is easier than bagging chickens, because ducks are cut open, and the duck's butt and duck head are not present, so you can remove the bones at will without considering the integrity of the duck body.

Xu Zhuo took the kitchen knife and pulled out all the bones from the duck.

Originally, there are not many bones in a duck. Except for the spine and ribs that are connected to the neck bone, the rest are duck wing bones and duck leg bones.

Once these are pumped out, the whole duck becomes a mass of meat that can be kneaded at will.

After deboning, Xu Zhuo soaked the duck meat in clean water to remove the blood.

The old man had no doubts about Xu Zhuo's skill of deboning, after all, he could even make a baggy chicken, so what's the point of deboning a duck?

After soaking for 10 minutes, Xu Zhuo boiled a pot of water and put sliced ​​green onion, ginger and white wine into it.

Blanch the soaked duck in cold water.

The step of blanching is very important for ducks, because duck meat has a strong fishy smell. If it is not blanched or blanched thoroughly, the fishy smell will remain in the meat.

In order to dissipate these peculiar smells, put more white wine when blanching, and use the volatility of white wine to dissipate the peculiar smell in the meat.

After the water boiled, Xu Zhuo took a spoon and deftly skimmed off the froth from the pot.

After skimming off the foam, Xu Zhuo carefully scooped out the duck from the pot with a colander.

Only then did he turn off the fire.

The reason for this is that in the process of blanching, if the foam has not been skimmed, turn off the fire quickly, or turn off the fire before the duck is fished out, it is easy to make the foam stick to the duck.

These foams are impurities in the duck body, such as blood or something, which has a strong fishy smell, so try to avoid them.

After removing the duck, put it aside, Xu Zhuo quickly poured out the water in the pot, cleaned it up, and prepared to cook the stewed soup.

To make this dish, the duck needs to be stewed in stewed soup.

The stewed soup is very easy to prepare. Fill the pot with water, and then put pepper, star anise, bay leaf, cinnamon, dried chili, fennel, scallion, ginger slices, soy sauce, and salt...

Anyway, it is to put the commonly used seasonings and spices in, boil for a while, and boil the aroma of the spices.

After the stewed soup was finished, Xu Zhuo brought a small deeper pot, put the blanched duck in it, and then poured in the boiled stewed soup.

After the stewed soup covered the duck meat, Xu Zhuo took the small pot and put it into the steamer.

Steam over high heat.

Steaming duck with marinated soup is a feature of pot-roasted duck.

Compared with directly marinating in the pot, the steamed meat not only has a more tender taste, but also the duck meat is rotten but not loose, loose but not broken.

Moreover, it can absorb the flavor of the stewed soup to the maximum extent, so that the duck meat is full of flavor, but the taste is not as strong as that of ordinary stewed duck.

Ideal for secondary processing.

The whole steaming process takes more than an hour, so naturally Xu Zhuo won't wait in the kitchen all the time, but has nothing to do with taking a pack of dried fish to tease Xiong Zai.

The old man was a little surprised that Xu Zhuo suddenly knew how to cook roasted duck in a pot.

Originally, he planned to give some pointers, but until now, Xu Zhuo has done every step very correctly, which made him useless.

But the more this happens, the happier the old man will be.

After all, they are their own children, the better they perform, the brighter their family members will be.

Moreover, the old man really likes to act aggressively. Xu Zhuo's performance today has properly given the old man new material for acting aggressively.

When Xu Zhuo and Yu Keke were teasing Xiong Zai with dried fish, the old lady came over, pampered Xiong Zai twice, and then rushed to say:

"Xiaozhuo, I want to live in Yangzhou with your grandfather for a while, can I entrust Xiongzi to you and Keke to take care of it?"

Xu Zhuo was taken aback, and looked at grandma in surprise.

It's not that he doesn't want to take care of the fat cat. The main reason is that the old lady never leaves the cat. She takes the cat with her wherever she goes. Why today...

The old lady said: "After going to Yangzhou last time, Xiong Zai was a little uncomfortable and almost had a stress reaction, so it's better to stay here.

It is very close to you two, and it just happens to live with you for a while, so as to get used to the life without me first, so that it will not be homeless when I get old. "

It was a bit sad to say this, which made Xu Zhuo's nerves tense all of a sudden.

The task of going to the capital has to be done quickly, maybe it can prolong the lifespan of the two elderly people in the family.

I don't know if it will work, but I have to give it a try.

Thinking of this, Xu Zhuo agreed to the old lady: "Okay, it happens that our place is a bit deserted, so let Xiong Zai live there for a while."

Having said that, Xu Zhuo knew very well that the old lady probably didn't intend to take Xiong Zai back.

Because regardless of the previous reminders from the system or the few tasks he did, he always defaulted to the bear as his cat.

Now it seemed that it was time for the cat to be with me.

But without Xiong Zai, I have to persuade the old lady to travel outside as much as possible, so that at least it can increase her physique.

As soon as he expressed his thoughts, the old lady continued: "We are indeed planning to travel, starting from Yangzhou, first going to Suzhou, then to Hangzhou, and then from Hangzhou to Wuzhen, Qiandao Lake, Huangshan... all the way to Zhangjiajie, Then turn to Chongqing, and then go to Guizhou..."

The old lady mentioned a lot of places, which not only moved Xu Zhuo a little, but even Yu Keke wanted to follow her.

"Grandma, why don't I help you carry your bags? I'm very strong."

Chapter 1064

"We old men and old ladies went out for a walk, what are you doing next? Let's do business with Xiaozhuo here, and I will leave the family affairs to you juniors to take care of."

The old lady gently stroked the shiny coat on Xiong Zai's body, and refused Yu Keke's request.

Yu Keke was not discouraged either, and called the nanny, and began to pack Xiongzai's toy cat litter and other supplies.

When cats move their residences, try not to buy new supplies, such as cat litter boxes and cat bowls, so as to minimize the cat’s stress response caused by changing the environment.

Compared to Xu Zhuo's mind full of thoughts, Yu Keke was more active.

She wanted to take the cat away before the old lady regretted it, so as not to have long nights and dreams.

After all, this cat is the old lady's favorite, and there are not many opportunities to abduct it.

There is no dinner yet, so I have to pack up all the supplies and canned snacks for the cat, and take the bears home after lunch.

Xiong Zai has a lot of toys and supplies, and his clothes alone fill a whole big box.

While tidying up, Yu Keke cheerfully posted a post in Moments: "From today on, I'm a cat too!"

This dynamic picture is naturally a photo of Xiong Zai.

Not long after it was posted, a group of "cloud sucking cats" began to become active in the comment area.

Some people want to come to take pictures with Xiong Zai, some want to give Xiong Zai food and supplies, and some want Xiong Zai to be a model. Anyway, everyone is very excited.

After all, it's a celebrity cat. Even if you don't take the heat and simply take a photo together, it can make people very happy.

While Yu Keke was rummaging through boxes and cabinets to pack Xiong Zai's belongings, Xu Zhuo came to the kitchen and turned off the fire on the stove.

The duck in the pot has been steaming for more than an hour now.

There is enough time to cease fire and move on to the next step.

After the fire ceased, Xu Zhuo didn't lift the lid immediately, but let the duck in the steamer sit for about ten minutes, and then lifted the lid, ready to take out the duck inside.

As soon as the lid was lifted, a pleasant fragrance wafted out of the pot.

The duck itself has a lot of fat and a strong fragrance, and when it is served with stewed soup, the fragrance will be even stronger.

In fact, the duck in the pot is ready to eat at this moment, but for the dish of roasted duck in a pot, it is just the beginning, and the next steps are the most important.

Xu Zhuo took the duck out of the basin full of fat and put it on a bamboo grate to control the water.

At the same time, the duck is torn apart from the middle, so that the entire abdominal cavity of the duck is exposed.

The purpose of his doing this is mainly to cool down the duck meat, and at the same time to let the excess water and fat in the duck body flow out, so as to facilitate the next operation.

While the duck was cooling down, Xu Zhuo brought some eggs, and then began to prepare the crispy batter for fried duck.

There are many kinds of crispy paste, and there are different methods according to different uses.

For example, if you want to be crispy, use starch and egg whites, and if you want crispy, use whole eggs and flour.

If it is more complicated, such as the crispy paste to be prepared today, more ingredients will be used.

Not only whole eggs, starch and flour are used, but also peanut oil and baking powder.

The reason why so many ingredients are used to prepare is naturally to make the skin of the duck more crispy and delicious.

"Grandpa, is it okay to make the crispy batter of fried duck like this?"

In order to let the old man have a sense of participation, Xu Zhuo planned to ask him for advice on every step of the next operation.

This can not only make the old man appear knowledgeable, but also conceal the fact that he is acting too evil.

The old man smiled and nodded: "No problem, that's how it's tuned."

Xu Zhuo began to make the crispy paste.

Pour the flour and starch into a small basin at a ratio of 2:1, then add a teaspoon of baking powder, a teaspoon of salt, and a teaspoon of pepper powder.

Whisk these well and crack a few eggs into it.

Then pour in the peanut oil, pour some cold water, and stir slowly with chopsticks to form a thick batter.

The crisp paste must be thick enough to hang on the duck meat.

After mixing the batter, Xu Zhuo began to cover it with plastic wrap, and put it aside to let the batter ferment.

In this way, the batter will expand slightly when frying, and the taste will be more crispy.

After 10 minutes, the temperature of the duck meat cooled down.