Food starts with noodles

Xu Zhuo took the spoon and poured the broth into the casserole spoon by spoon.

After the boiling hot broth soaked the duck and pigeon, he picked up the pot and filled up the pork bone broth in the casserole.

He Guoan and Ji Wenxuan were very clear about this step. At the beginning, they used a spoon to pour little by little into the casserole to let the ducks and pigeons get used to the temperature of the pork bone broth.

If you pour it all in at once, the skin of ducks and pigeons may break open.

Also, the air in the stomachs of ducks and pigeons will expand, risking damaging the skin of the ducks.

Ji Mingyu on the side asked Ji Wenxuan in a low voice: "Grandpa, wouldn't it be fine to not heat the broth? It's so troublesome, it feels unnecessary."

Ji Wenxuan shook his head: "Now the duck is still hot to the touch, and the duck skin will shrink when it touches cold water, and the duck skin will definitely break if it is boiled again."

"Is it okay to use boiled broth?"

He Guoan nodded, and took over the conversation: "Pouring the boiled broth little by little can make the duck skin gradually loosen and have better ductility.

In this way, when it is simmering in the casserole, the outer skin will not be broken.This trick is not clever, but it is really practical. "

Seeing this, He Guoan already had a subversive understanding of how to make this dish.

Originally, he always thought about advanced techniques, but the result was that the taste and texture of the ducks he made never reached the record.

But now, after seeing Xu Zhuo's operation, I realized that what is important in this dish is not the cooking technique, but the comprehensive application of simple techniques.

As far as what Xu Zhuo is showing now, he already knew it when he was an apprentice.

However, over the years, it has not been properly used.

There is no end to learning in cooking.

He calmed down and continued to watch Xu Zhuo's operation.

The pork bone broth in the casserole was already full, so Xu Zhuo covered it and let it simmer for about ten minutes.

Then he put on heat-insulating gloves, and put the casserole on the stove with both hands.

Next, turn on high heat and bring the pork bone broth in the casserole to a boil.

At this time, Xu Zhuo lifted the lid of the casserole, took a bottle of high-grade liquor, and poured half a bowl into the casserole.

Then reduce the heat to low, and keep the soup in the pot in a slightly boiling state for cooking.

Seeing this step, He Guoan heaved a long sigh of relief, he already knew what to do with the tape.

Fried, soaked, white wine...

After this set, no matter how strong the fishy smell is, it will be completely removed.

High, it is high!

He clasped his fists at Xu Zhuo, and said in a clear voice, "Brother Xu, the so-called master is a teacher. The tape you made today convinced me and solved the problems that had been pent up in my heart for many years. Thank you very much."

He Yan on the side was stupefied.

what's the situation?

Daddy calls him brother, so am I suddenly a generation shorter?

Chapter 1076

He Guoan's clasped fist not only frightened He Yan, but also surprised Xu Zhuo.

He stepped aside before He Guoan finished speaking, not daring to accept the gift.

Just kidding, He Guoan is ten years older than Xu Wenhai, if he dares to accept his gift, he might be hanged up and beaten by the elders in turn when he returns home.

Moreover, He Guoan's "Brother Xu" made Xu Zhuo somewhat embarrassed.

I call you uncle, you call me brother.

What kind of magic operation is this?

There was an extra nephew for no reason... no, it was two nephews, and He Guoan's name called "brother" lowered Ji Mingyu's seniority.

As soon as He Guoan finished speaking, Xu Zhuo quickly took it: "Uncle He, you don't have to be polite, I was thinking about it too, I didn't think so much when I did it, I didn't expect it to be done."

Hurry up and change the subject, what if He Guoan wants to ask him for help?

Unexpectedly, these words made He Guoan feel emotional again: "I didn't think so much? That's right, cooking should not be considered too much. The duck has a fishy smell, so try to get rid of it; the duck skin is easy to break." , then slowly soak it in the boiled broth, and wait for the duck skin to stretch out before doing it..."

For Xu Zhuo's operation, he interpreted a lot of content.

This surprised Xu Zhuo himself, because when he just did it, he did it completely according to the tutorial given by the system, without thinking about anything.

At this time, Ji Mingyu weakly raised his hand and spoke: "Can any of you explain to me how clever Brother Xu Zhuo's operation is just now? As a layman, I can't get your point at all."

Ji Wenxuan gave his grandson a blank look: "I told you to learn cooking and you didn't learn it. Now you don't understand anything, do you regret it? Just now your little clumsy brother is very clever.

After adding the broth, cover the lid and simmer for ten minutes, mainly to allow the hot pork bone broth to soak into the duck and pigeon meat, so that the duck and pigeon meat can have a gradual ripening process.

During this process, the peculiar smells in the duck and pigeon meat will also be leached out and blended into the soup.

According to the thickness of the duck meat, it can be soaked in about ten minutes. Then Xiao Zhuo boils the broth and pours high-grade white wine, using the volatility of the alcohol to take away the peculiar smell in the soup. "

When talking about this, He Guoan went on to say: "When frying, part of the smell has been eliminated, and now pouring so much high-strength white wine can completely remove the smell in the soup and meat.

Now not only the meat is delicious, but the soup in the pot is also very delicious. "

After the two explained this, Ji Mingyu finally understood.

Although he still doesn't understand the cleverness of this operation, it is enough to know that it can clean up the odor smoothly.

As a child who grew up eating roast duck, he knew how bad the taste would be if there was a fishy smell in the duck meat.

After all, when I was a child, I was often tricked by the chefs at home to eat duck butts.

When the smell of alcohol no longer escaped from the pot, Xu Zhuo covered the lid of the casserole, turned the heat down a bit, and started to simmer.

Only by simmering over a low heat can the duck meat taste tender and delicious, and at the same time let the flavor of the spices penetrate into the duck meat thoroughly.

This step will take about an hour. Ji Wenxuan asked a kitchen assistant to watch the fire, while the others left the kitchen and went to the small private room upstairs to drink tea.

At this time, both Ji Wenxuan and He Guoan had a lot to say.

After all, they watched with their own eyes the reappearance of a legendary and famous dish that had been lost, and it used a very common technique. Both of them were filled with emotion.

One is to lament the ingenuity of the ancients, and the other is to lament Xu Zhuo's flexible mind.

To be able to make this dish from reverse thinking is definitely a big event in the culinary circle.

That means Xu Zhuo is too young, and he is not the kind of person who likes to show off. If he were to be replaced by Zheng Guangyao, he would absolutely spread the hero post, and invite all the famous chefs across the country to witness the birth of legendary dishes.

When we came to the private room, everyone's topic still revolved around the dish.

Xu Zhuo didn't have many opportunities to speak, mainly Ji Wenxuan and He Guoan. Today's scene touched the two of them very much and they talked a lot.

About the industry, about oneself, and about the future.

Xu Zhuo spent most of his time listening, and even if he spoke, he would finish with just a few words, so as not to steal the limelight from the two seniors.

An hour later, everyone returned to the kitchen again.

At this moment, the aroma in the casserole has already wafted out.

Both duck and pigeon are fried in lard, and then stewed in pork bone broth. People can smell the aroma from the pot from a long distance.

Xu Zhuo came to the casserole, raised his hand to turn off the fire, then put on heat-resistant gloves, and took off the lid of the casserole.

At this time, the pork bone broth in the pot was less than one-third, and it could not even cover the body of the duck.

But the aroma is very strong, especially after absorbing the aroma of duck and pigeon, the soup smells very good.

After lifting the lid of the pot, Xu Zhuo did not immediately take out the ducks and pigeons inside, but let it dry for a while to let the temperature in the pot drop slightly, and then he brought a slightly deeper large plate and began to plate them .

Holding a large strainer in one hand and chopsticks in the other, he carefully fished the duck out of the pot.

The duck is very rotten, even through the skin of the duck, you can feel the crispy meat and soup inside.

Carefully place the duck on the plate, then use chopsticks to adjust the shape.

This dish not only tastes good, but also looks beautiful.

Xu Zhuo tilted the duck's body slightly, then clamped the duck's long neck with chopsticks, and made a bend in the plate, making the whole duck look like a circle.

The duck's neck forms a semicircle, and the duck's body rests against the inside edge of the plate.

In this way, there is a big gap between the neck of the duck and the body of the duck.

This empty space is for pigeons.

This is also the implication of the belt facing up.

Xu Zhuo carefully took the pigeon out of the pot and placed it on a plate, continuing to shape it with chopsticks.

He first made the pigeon's neck close to the body, then turned over so that one side of the neck was against the duck's body, and then adjusted the duck's neck so that the duck's neck just circled the pigeon.

In this way, the pigeon's head is tightly attached to the duck's body, and the duck's neck tightly surrounds the pigeons around it.

One big and one small close together, this is the implication of father and son inheritance.

"Is that all right?" Ji Mingyu leaned over and asked curiously.

Xu Zhuo shook his head: "Not yet, there is one last step left, pouring the juice."

Ji Mingyu was familiar with this kind of steps. He pointed to the remaining soup in the casserole and asked with a smile, "Just pour the soup on it?"

Xu Zhuo nodded: "Yes, but it can't be poured directly, it needs to be processed a little bit."

After speaking, he continued to work.

Chapter 1077 As expected of a legendary dish!

Xu Zhuo put the frying pan on the stove, poured some peanut oil into the pan after heating it up, poured it out after sliding the pan, and added some cold oil again.

Before the oil was hot, Xu Zhuo took some sugar with a spoon and poured it into the pot.

The amount of white sugar is quite a lot. If you measure it with a frying spoon, it is almost half a spoonful.

"Is this fried sugar color?" Ji Mingyu interjected, a little surprised by Xu Zhuo's operation.

Because usually when cooking, the sugar color is fried in advance, but now the dishes are cooked and then the sugar color is fried, can it still be colored?

It is said that no matter when it is fried or stewed, dark soy sauce has been added to enhance the color. At this moment, even if the sugar color can be colored, it will not have much effect, but it will make the color of the dish heavier.

The crow is as black as a crow.

He Guoan said: "This is not fried sugar, it's just fried sugar with peanut oil."

When he was talking, the white sugar in the pot had already been fried, and Xu Zhuo immediately scooped a few spoonfuls of stewed duck soup from the casserole with the help of a fine net and poured it into the pot.

As soon as the soup was poured in, a pleasant sweet fragrance wafted out of the pot.

This taste is slightly burnt, but not as obvious as caramel, but the aroma is very prominent.

He Guoan frowned when he smelled the smell, and began to think carefully. Not long after, he patted his head, looking suddenly enlightened.

"I understand, you can't put sugar in this dish when it is stewed, because the sugar will make the duck meat smell sweet from the inside out, which will affect the infiltration of the marinade.

But now when adding sugar to the juice, it can enhance the freshness, and the sweetness in the juice can also make the taste richer, even if you eat too much, it will not be greasy. "

After finishing speaking, he looked at Xu Zhuo and asked, "Xiao Zhuo, am I right?"

After chatting for an hour, He Guoan liked the sensible and polite Xu Zhuo very much, and he followed Ji Wenxuan to call him Xiao Zhuo.

As for this dish, Xu Zhuo only knows how to cook it. As for the theoretical knowledge in it, he really doesn't know much.

But at this time, naturally he couldn't say that he didn't understand these things, so he smiled and said: "Uncle He really can't hide anything, you can see through it at a glance, it's amazing."

Everyone carried the flowery sedan chair, and they gave face, so naturally I had to lift the other side.

When Xu Zhuo and He Guoan were exchanging business, the soup in the pot had already boiled.

Xu Zhuo took two tablespoons of clear chicken soup and poured it in, then took a small bowl, put some starch in it, and stirred it into a thin noodle juice with water.

This is the gorgon that will be thickened into the pot later, and it must be stirred out in advance.