Switching to pigeons will not have this effect, and in terms of blood, pigeons and ducks are not as close as wild ducks and ducks.

But now wild ducks are protected animals, and eating wild ducks is against the law, so pigeons can only be used to make up the number.

The ducks and pigeons have all been slaughtered, and even the fine hairs on their skins have been cleaned.

Ji Wenxuan stood aside, looked at Xu Zhuo and asked, "Xiao Zhuo, Master He will be here later, it's up to you next time, this dish is not simple, don't be careless."

Xu Zhuo nodded, washed his hands carefully at the nearby sink, and then put a chef's uniform that Ji Mingyu brought over his short sleeves.

Putting on the chef hat again, Xiaochu Xu went online again.

He took the prepared ducks and pigeons and prepared to clean them up, because they had to be marinated for half an hour after they were cleaned up.

If he waited until He Guoan came to clean up, the ducks and pigeons would no longer be fresh.

Secondly, Xu Zhuo really didn't know what to do during the half hour of marinating, why couldn't a few people just stand in the kitchen and stare at each other?

Chapter 1074 Fried Duck

Ducks are easy to clean, apart from removing the paws and the glands on the butt, all that remains is to remove the beak.

This actually made Xu Zhuo a little puzzled, because even if the duck's mouth was on it, no one would eat it, so there was no need to remove it.

It is estimated that the reason for this choice at the time was to represent the Kong family's attitude towards the royal family.

Don't be blunt, don't be stubborn, just do what the boss says.

Xu Zhuo didn't know if that was the meaning, anyway, the operation of removing the duckbill was a bit confusing.

The operation of removing the mouth of the duck is not difficult, just chop it off with a knife.

But when chopping, be careful to leave the tongue of the duck.

This is more like the meaning of the Kong family acting as the mouthpiece of the royal family.

However, no one knew what the Confucian government's motivation for creating this dish was.

Perhaps only by traveling through the past and asking the parties involved can we understand what their motives are.

This kind of high-level game is really hard to guess. It may be that Yan Shenggong took the child to face the saint, and he was stubborn with the one sitting on the dragon chair.

After returning, the more I thought about it, the more afraid I became, so I made this dish to show my loyalty.

If the mouth is removed, the mouth will not be stiff.

The tongue is kept, and it can continue to help the royal family speak.

Another point is that both ducks and wild ducks float on the surface of the water, and they will not easily dive into the water, so it also shows an attitude that the officialdom is deep, and we don't float on it and don't participate.

The reason why Xu Zhuo had such a guess was that the belt was really weird.

There are only a few sentences in the tutorial handed down, but it is specifically stated that the duck's beak must be removed.

That's pretty telling.

If you don’t write the method or the ingredients, just write a mouth that must be removed.

I don't really understand the tricks of those people in the past.

After removing the duck's beak, soak it in clean water, and then according to the tutorial given by the system, Xu Zhuo also removed the glands and mouth on the pigeon's buttocks.

In fact, the shape of the mouth after removal is not good-looking, it is better to keep it.

But the skills given by the system did just that, so Xu Zhuo had no choice but to follow suit.

Wash the ducks and pigeons again to clean up the blood clots in their mouths, and then Xu Zhuo started to marinate them.

The ingredients for marinating are very simple, light soy sauce, dark soy sauce, rice wine.

Xu Zhuo mixed the three seasonings thoroughly in a bowl, and then spread them evenly on the ducks and pigeons.

After smearing it inside and out, press it lightly with your hands to let the juice seep into the skin.

After finishing these, Xu Zhuo put the ducks and pigeons in a basin, covered them with plastic wrap, and put them in the refrigerator to marinate.

As soon as it was put in, Ji Mingyu walked in with two people holding the DV: "What's the matter? Finished? I haven't started filming the title yet..."

Xu Zhuo said with a smile, "No need to shoot, I'll just say it later."

After speaking, he started to get close to the two photographers, and asked them to take more pictures of Ji Wenxuan and He Guoan, two masters in the culinary world, when they were filming later.

The reason for this arrangement is naturally to give eye drops to the members of the Ge family.

Naturally, the two of them did not reject Xu Zhuo's kindness, and even boasted in a low voice that Xu Zhuo respected the old and loved the young.

At four o'clock, He Guoan came.

He is not tall, his hair has been bald, his shoulders are a bit bent, he is wearing a gray polo shirt, his face is expressionless, only after entering the kitchen, there is a little light in his eyes.

Obviously, he likes it here.

We are all chefs, and the pleasantries of meeting are a must.

But after exchanging greetings, He Guoan pointed to the stove and said, "Aren't you going to make scallops? What about the ingredients? I have been researching this dish for a long time, but there is still a problem that has not been resolved."

He was completely in an attitude of discussing cooking skills, and didn't mention anything about the things with the Ge family.

But it's better this way, it won't be too late to talk about it after Xu Zhuo has finished the dish.

After hearing He Guoan's words, Xu Zhuo asked with a smile: "The question that Uncle He said, is it because the fishy smell on the duck's body can't be removed?"

He Guoan's eyes lit up, he nodded immediately and said, "Yes, yes, this problem has never been resolved.

If too much seasoning is added to remove the fishy smell, the duck meat will lose its tender taste, but if you don’t add it, no matter how you clean it up, the duck meat will have a faint fishy smell, which is very embarrassing. "

Xu Zhuo said: "Uncle He can see what I do later, maybe he can be inspired."

When He Guoan heard this, he didn't ask Xu Zhuo what method he used, but stood aside, looking like he was studying hard.

The reason for this kind of reaction is that since Xu Zhuo said the fishy smell, he must have solved the problem.

In this regard, He Guoan was smarter than He Guoan.

So he has this attitude of learning, rather than the posture of the elders pointing out the younger ones.

Xu Zhuo took the ducks and pigeons out of the refrigerator and put them on the workbench, then waved to the cameraman next to him, and the shooting officially started.

Xu Zhuo first talked about his location and the dishes he was going to cook, and introduced Ji Wenxuan and He Guoan who were standing next to him.

After introducing these, I took the ducks and pigeons that had just been marinated and talked about the steps that I had done before.

After the end, he put the duck in the basin again, then put the frying pan on the stove, turned on the fire to heat the pan, and then put a lot of lard in it.

"lard?"

A trace of doubt flashed across the faces of Ji Wenxuan and He Guoan. Both of them knew that this step was to fry the duck once, not only to color the duck, but also to lock the moisture in the duck meat in advance.

But this is the first time I have seen duck fried in lard.

Because ducks are fatter and have more fat, vegetable oil is generally used for fried ducks, that is, vegetable oils such as peanut oil and rapeseed oil.

Duck is already fatty, wouldn't it be more greasy to fry it with lard?

However, both of them are well-known chefs, so naturally they would not ask directly, but observed carefully.

Soon, the lard in the pot melted completely, and the temperature rose step by step.

When the oil temperature rose to [-]% hot, Xu Zhuo took the duck head, dipped the lower half of the duck into the oil pan and started frying it.

Suddenly, a slight fishy smell rose from the pot.

After frying for about half a minute, when the duck's lower body was about to change color, Xu Zhuo threw the whole duck into the frying pan.

He Guoan murmured to himself in a low voice: "Fried in sections? It seems really...God, why didn't I think about this step before, so that the duck's buttocks will be fried first, so that there will be no fishy smell. son.

This trick is really brilliant, I admire it! "

A master is a master, and the key to Xu Zhuo's operation can be understood at a glance.

Ji Wenxuan said approvingly from the side: "Moreover, using lard can melt the peculiar smell of the duck into the fat, and then float out along with the oily smoke. This trick is really clever."

After speaking, both of them stared intently at the movements in Xu Zhuo's hands.

Obviously, when Xu Zhuo made a move, he gave them enough surprises.

They were looking forward to Xu Zhuo's next operation.

Chapter 1075 Reappearance of the Lost Tutorial

Because the surface of the duck is smeared with dark soy sauce, under the action of hot oil, the skin of the duck quickly turns into a beautiful maroon.

In addition, the lard in the pot is relatively hot, so many dense bubbles appear on the surface of the duck skin, which looks very attractive.

Xu Zhuo carefully fished the duck out of the pot with a strainer, put it aside to control the oil, and then carried the pigeon to continue frying in this way.

While he was doing these operations, He Guoan, who was filled with emotion, lightly touched Ji Wenxuan who was standing beside him.

"Master Ji, this trick is actually not complicated, why haven't we thought of it for so many years?"

Use lard to fry in sections to remove the fishy smell from the duck. This method can be done by every chef, even people with a little cooking foundation can do it well.

But no one would have thought of this for so many years, which made He Guoan feel a little unbelievable.

Ji Wenxuan smiled and said: "These are all caused by misunderstandings in our thinking. Everyone who cooks this dish will be confused by the words that the duck meat is very tender in the record.

When frying, it always changes color and then take it out. Don’t dare to fry for too long, for fear that the duck meat will not be fresh and tender after frying for a long time.

I never thought about frying the duck butt first, nor did I think about using lard instead of vegetable oil to suppress the fishy smell.

Today, Xiao Zhuo taught us a lesson. The times have changed. In the future, cooking is no longer suitable for one person to do it behind closed doors, but to rely on communication.

Just wait and see, Xiaozhuo said in class at Yangzhou University that everyone will be able to cook this dish, and this lost dish will reappear in the world. "

The reason why such dishes as tapestry are lost is that people in the past liked to hide secret recipes, not to mention giving advice to others, even if they were teaching their own apprentices, they had to keep a hand.

Fortunately, in the peaceful and prosperous times, when the people were displaced during the war, all kinds of secret recipes were lost.

Not only the secret recipes of cooking, but also the secret recipes of traditional Chinese medicine, Chinese medicine, martial arts, porcelain, etc., most of which were lost during the war years, and the essence almost disappeared, leaving only some fur to support it.

Take porcelain as an example. Since ancient times, my country's porcelain has been famous all over the world. With the title of China, the original meaning of this word is porcelain.

With this kind of foundation, it stands to reason that the porcelain technology in modern society should be very developed, but the reality is that almost all high-end porcelain in China is imported.

There are so many domestic porcelain manufacturers and enterprises that can only produce some low-end porcelain.

The reason, of course, is the loss and outflow of local technology, resulting in a lack of inheritance.

Although these years have been overtaking on curves, there is still a gap in technology.

He Guoan looked at Ji Wenxuan with emotion and asked, "That's why you all went to Yangzhou University as visiting professors?"

Ji Wenxuan nodded: "Yes, in the culinary industry, the master-apprentice model that has been passed down for thousands of years should be changed. The Culinary Institute of Yangzhou University is an experiment. In the future, we will continue to call for more universities to carry out cooking classes."

Carrying out cooking classes in universities is different from technical schools. Technical schools learn crafts and know what to do.

What the university studies is to know why.

After listening to Ji Wenxuan's introduction, He Guoan said with some fascination: "If there is a chance, I really want to go to that school. It would be best if I can stand in the classroom and teach a few lessons. I have worked hard for so many years, and I have never experienced it. How does it feel to be a teacher?"

Ji Wenxuan smiled: "There are plenty of opportunities, don't worry."

At this time, Xu Zhuo had fried all the ducks and pigeons, and was putting them on the bamboo grate to control the oil.

While controlling the oil, Xu Zhuo changed the pot and put it on the stove, added half a pot of pork bone broth to it, and boiled it on high heat.

Then he brought a clean casserole, put a non-sticky bamboo net on the bottom of the pot, and carefully put the hot duck and pigeon into the casserole.

In this step, the duck should be on the top and the pigeon should be on the bottom. After this is done, it will be easier to take it out of the pot.

And the pigeons are down, which can also prevent the pigeons from falling apart when the soup is boiling.

After putting it away, Xu Zhuo put salt, light soy sauce, green onion, and sliced ​​ginger into the casserole in turn.

In addition, a little bit of old extract color, and a marinade bag filled with spices such as pepper, aniseed, cinnamon, and bay leaves are also added.

After putting all these into the casserole, the pork bone broth on the stove next to it has also boiled.

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