Food starts with noodles

It even moved Zheng Guangyao's face, and repeatedly praised Xu Zhuo for being a good boy.

At this time, Wei Junming made a little suggestion to Xu Zhuo: "Xiao Zhuo, you can cut off the duck butt and don't need to keep it, because even if the duck butt you make is completely tasteless, no one will eat it under normal circumstances. , it is better to cut it off directly, and it is easier to do so.”

This is what he just wanted to say.

Although Xu Zhuo's way of handling the duck's butt is very correct, but in Chinese food, many dishes are not determined by how well they are cooked, and have something to do with the concept of the person who eats the food.

For example, even if the duck butt is tasteless, people who eat it will choose not to eat it, because the duck butt of many ducks has a fishy smell.

This deep-rooted concept makes many people selectively stagger the duck's buttocks when eating ducks, and even try to eat the meat as far away from the duck's buttocks as possible.

To avoid the smell.

Wei Junming's words made Xu Zhuo suddenly realize that it was wrong for him to follow the instructions given by the system, at least he had to consider the customer's acceptance of the dishes.

Small details like removing the duck butt have to be taken into account.

If you can't do what the system tells you, just follow along.

He cut off the whole duck's buttocks in a good manner, and then soaked the hammered duck in clean water for a while, and then soaked the bleeding water again.

Then he boiled a pot of water and began to prepare to blanch the duck.

When making this dish of red grilled autumn duck, it needs to be scalded inside and out with boiling water. This will not only wash away the dirt on the surface of the duck, but also make the duck skin more resilient. It will not break the skin.

Xu Zhuo boiled a pot of water, and put ginger slices, scallions and cooking wine in the water, which could better remove the fishy smell from the duck and make it taste better.

The pot for blanching the duck should be large, and it is best to soak the whole body of the duck in it. Only in this way can the duck be blanched better.

After the water in the pot boiled, Xu Zhuo held the duck head with one hand and the spoon with the other.

First put the duck on top of the pot, and use a spoon to scoop up the boiling water in the pot to rinse the duck's body. This will allow the duck skin to adapt to the boiling water, so as not to break the duck skin due to sudden heat after being placed in the pot.

After rinsing it with hot water, Xu Zhuo carried the duck head and put the duck body into the pot.

When the duck is first put into the pot, it will float up. You have to use a spoon to press the duck in, leaving only the head of the duck in your hand.

After 1 minute, lift the duck out of the water.

At this moment, the originally clear water in the pot suddenly became much cloudier.

The principle is very simple. When you pour hot water on the duck with a spoon, the skin of the duck will become stiff, which will fully open the pores of the duck skin.

Then immerse the whole duck in the water, and the boiling hot water will flush out the dirt in the pores.

This causes the water in the pot to become cloudy.

Of course, there is also blood in the abdominal cavity of the duck.

After taking the duck out, wait for a while until the water in the pot boils again, then put the duck in again and boil it again.

This three ups and downs will allow the duck's skin and abdominal cavity to be thoroughly washed.

But there is also a trick here, that is, every time you press the duck into the water, you have to wait for the water in the pot to boil completely.

If the water in the pot is not boiling, it cannot be put in, because when the water is not boiling, the dirty things washed out will float on the water surface, and when the duck is put into the pot, it will stick to the duck again.

In addition, when the duck is blanched in water for the last time, the duck head should also be put in. After the whole duck is blanched in water for 2 minutes, take it out with a large colander.

Then rinse it again with clean hot water, and the blanching step is over.

When Xu Zhuo put the duck in the basket to control the water, the three off-court coaches standing next to him all nodded in unison. This step was done well, even better than they imagined.

Although Xu Zhuo had given them too many surprises, Xu Zhuo's performance today still surprised the elders.

This is probably the so-called Yangtze River waves pushing forward.

Xu Zhuo didn't know that he was regarded as a back wave by the elders, and he was cutting pork belly at the moment.

Yes, it is the pork belly from the pig, which is an essential ingredient for making red grilled autumn duck.

It is also the key to making duck fragrant and delicious.

You don’t need too much pork belly, just five or six slices, too much will make the duck look greasy.

In addition to the pork belly, three or four soaked shiitake mushrooms are also needed, which is to increase the compound flavor of the duck.

There are ready-made shiitake mushrooms, just pinch a few soaked mushrooms from the back kitchen on the first floor.

These shiitake mushrooms are used whole, no need to change the knife, because these shiitake mushrooms are put into the soup when the duck is cooked for a flavor, and these shiitake mushrooms are not put in when the duck is finally served.

After the mushrooms and pork belly were ready, Xu Zhuo brought some duck soup.

The so-called duck soup is a broth made from duck meat and duck bones.

When I came over for morning tea today, Xu Zhuo originally planned to use a pressure cooker to cook some duck soup, but when I went to the back kitchen, I found that there was a ready-made dish, so I didn't bother.

Boss Xu didn't want to make too much trouble when it could save trouble.

Put the frying pan on the shelf, pour some peanut oil into the pan, and when the oil is hot, add the sliced ​​pork belly and stir-fry for a while.

Then put mushrooms, star anise, rice wine, green onion, ginger, sugar, light soy sauce, dark soy sauce, duck soup into it, boil it over high heat and cook for a few minutes.

The soup for the red grilled duck is ready.

Next, Xu Zhuo brought a clean casserole and began to cook the red grilled autumn duck.

Chapter 1116 Red Grilled Autumn Duck Out of the Pot

Grilled is a way of stewing with a slight fire.

There are two types of grilled vegetables, one is white grilled dishes, which are grilled dishes made with milk soup, and the finished dishes are mostly white or light-colored, such as white grilled wide belly or white grilled four treasures.

There is also a kind of red steak, which is made by adding sugar or soy sauce to the soup. The color of the finished dish is ruddy, which makes people appetite.

The roasted whole pig's head that Xu Zhuo made before is also a kind of red steak.

To make grilled dishes, you must first put a layer on the bottom of the pot to separate the bottom of the pot from the ingredients.

Under normal circumstances, bamboo nets are selected, which is the most common item.

But there are exceptions, such as this red grilled autumn duck, which uses Chinese cabbage leaves instead of bamboo nets.

The reason for this is that the cabbage leaves are soft and will not rot after a long time of cooking. Relatively speaking, the bamboo net is too hard, and it is easy to break the skin of the duck.

In addition, using cabbage leaves at the bottom can also make the duck taste fresh.

Although it is not the season for Chinese cabbage to be on the market, Chinese cabbage is still available in the back kitchen on the first floor.

No way, customers have needs, so they have to do it.

Although Huaiyang cuisine has repeatedly emphasized not to eat from time to time, in the face of money, all seasons and the like can be sidelined.

It's a market economy, that's all.

Xu Zhuo took a clean cabbage leaf and washed it, then folded it and placed it under the casserole.

For this step, you must use the two outermost leaves of Chinese cabbage. Only in this way, the leaves will not rot for a long time. If you use the young leaves inside, although they are more beautiful, they are not resistant to cooking.

After padding the leaves, put the duck that has been drained of water on top, arrange the duck, and try not to let the skin of the duck touch the walls of the casserole.

This will keep the skin of the duck as intact as possible.

After arranging the ducks, Xu Zhuo took a spoon and scooped the soup that had just been boiled into the casserole.

Pay attention to scooping instead of pouring, the reason is also to keep the duck skin intact.

Fill the casserole with duck soup, put all the meat slices, shiitake mushrooms, etc., then Xu Zhuo first boiled the casserole with high heat, and then turned to low heat to keep the soup in the casserole in a state of boiling.

Only in this way can the duck taste crisp and delicious.

The whole simmering process would take at least an hour, so taking advantage of this time, several people left the kitchen, intending to go upstairs to drink some tea, and by the way, make room for the chef on the first floor.

After all, the space on the first floor is limited, and the back kitchen is not too big, so a few people are crowded here, making everyone a little uncomfortable to work.

When he came upstairs, Zheng Guangyao poured a cup of Longjing tea into his mouth first, and then said with a smile: "It's a pity that Yu Peiyong is not here. Xiaozhuo's steps of making red grilled autumn duck are exactly the same as his. It’s truly a family.”

Wei Junming nodded with a smile: "Originally when Xiao Zhuo asked us to watch, I thought he really couldn't cook this dish, but I didn't expect him to be more professional than me."

Wei Junming is a master of Sichuan cuisine, and the red grilled autumn duck is an old Huaiyang dish, so it is normal that he is not good at cooking.

But even if he is not good at cooking, Wei Junming can at least start at a D level. After all, he is a master of Sichuan cuisine, and even if he is not good at cooking, he can still cook without fault.

Compared to both of them speaking in the tone of elders, He Guoan was more formal: "The last time Xiaozhuo made belts for us in the capital to go to court, I was the one who was instructed by an elder.

I didn’t realize until today that people’s talents are really different. Some dishes that we think are very difficult seem as simple as a cold dish in their eyes.

Children, don't waste your talent, work hard! "

Xu Zhuo nodded, the only thing he could do at the moment was to listen to the earnest teachings of his elders.

Only in this way can the elders like it.

This is what I learned from my own daughter-in-law.

There must be a generation gap between the older generation and the younger generation, which is inevitable.

But how can we get along with each other in a friendly way, naturally we have to use the way of cocoa.

To sum it up, you should speak sweetly and don't speak up, and the elders will act as if they are taught, even if they do it, they will not refute.

Only in this way, the elders like it.

Everyone ate, drank and chatted. Not long after, Pang Lihua came with Yu Keke and Xiong Zai, and the purpose was naturally to eat red grilled autumn duck.

In fact, the two of them had eaten this dish countless times, but they had never eaten Xu Zhuo's, so they were very active.

After the bear came, he lay down on the window sill and stared straight at the birds floating on the ancient canal outside. Whenever the birds approached, he excitedly scratched the glass, as if he was about to go hunting.

An hour later, Xu Zhuo returned to the kitchen to check the cooking status of the duck, while the others were waiting in the private room.

It was approaching noon, and the waiters had already started serving dishes.

But the real big dish hasn't been served yet.

After all, everyone is waiting to taste the red grilled autumn duck, so what's the matter with other dishes?

When he came to the kitchen, Xu Zhuo opened the lid of the casserole. The soup inside was reduced by about one-third, but it could still cover the duck, so don't worry about not having enough soup.

At this time, the whole body of the duck is completely soft and rotten. Even if you scoop up the soup with a spoon, the duck meat will tremble with the ripples.

This is a sign that the duck meat is overcooked and soft.

But it is also like this, so it is not easy to take out the duck, because no matter what method is used, as long as the movement is a little bigger, the duck meat will rot.

Although it doesn't matter if it rots if it's eaten by one's own people, but at this point, if the duck's skin is broken, wouldn't all previous efforts be wasted?

Xu Zhuo turned off the fire on the stove, and took the casserole off the stove.

Then he picked up a large colander, carefully stretched it into the casserole along the side, and slowly filled the duck into it.

Then slowly take out the colander, the duck is completely lying in the colander.

Find a larger plate, put a layer of lettuce leaves inside, and carefully place the duck on it.

Tidy up the shape to make the duck look more beautiful.

Then, Xu Zhuo started to make the sauce, which was the last and crucial step in making the Red Braised Autumn Duck.

Because at this time, the color of the duck is not so red, but a kind of brown.

Therefore, when making the sauce, pour some soy sauce into it, so that the skin of the duck will look ruddy and delicious after pouring it on the duck.

And after pouring the juice, the duck will look more translucent and more appetizing.

The duck sauce is very easy to make. Put the wok on the stove, scoop out a few spoonfuls of duck soup from the casserole, boil it and pour in some dark soy sauce to make the soup look heavier.

Then thicken the soup to make the soup thicker, and finally pour some scallion oil when it comes out of the pan, and that's it.

Xu Zhuo took the freshly made sauce and carefully poured it on the duck.

Then cut a little red pepper and sprinkled it on for decoration.

This famous dish of red grilled autumn duck at the first banquet of the founding of the People's Republic of China is ready.

When it was brought back to the private room, Yu Keke and Pang Lihua came together and took crazy shots.

One posted on Moments that her husband made it for herself, and the other posted on Moments that her son-in-law respected her.

I really can't do anything, pretend to be No. 1.

Seeing this scene, Xu Zhuo sighed softly in his heart: With such a daughter-in-law and mother-in-law, why not be envied by others!