Food starts with noodles

The small private room is already full of dishes.

It is cold, so there are not many cold dishes, but hot dishes.

After everyone was seated, a new round of dishes was served. Today there was crispy chicken, which Feng Weiguo cooked specially to express his welcome to Yuan Desheng.

Yuan Desheng tasted it twice, and immediately he was full of praise, saying that Feng Weiguo's craftsmanship is good.

At this time, it doesn't really matter if it's delicious or not, the important thing is to speak beautifully.

Yuan Desheng has been doing business in Changsha for so many years, so this aspect is naturally his strong point, and Feng Weiguo, the leader of the boast group, spends no money on beautiful words.

It's the old man, because he always likes to pretend to be aggressive, so he's a little bit of a loser in this regard.

So when everyone was chatting, the old man talked about the dishes: "You old ape, you have learned more and more hypocrisy from Lao Tian. Your Changsha crispy duck with sesame seeds is more classic than this crispy chicken. You are so shameless. Chicken, do you think we have never eaten crispy duck with sesame seeds?"

Yuan Desheng smiled, he is really good at crispy duck with hemp seeds.

Now that we are talking about dishes, he is not polite, and said with a smile: "Well, after this meal is finished, I will go to the back kitchen to make a copy for everyone, so that everyone can try something new, don't say, this dish The dishes are very suitable for eating in this season.”

Crispy duck with marinated seeds is a representative dish of Hunan cuisine. The method is more cumbersome, which is a bit like a northern pot-cooked dish, but compared with pot-cooked dishes, it is a bit more cumbersome.

When he was in Changsha last time, Xu Zhuo ate this dish at Xiangmanlou.

I didn't expect to have another good fortune today, and I can eat this delicious dish.

He immediately picked up his mobile phone and sent a message to Yu Keke who was working in the company, asking her to come to the store to eat crispy duck with hemp seeds after work.

After sending the message, he realized a problem.

I used the skill that I have devoted myself to learn a few days ago when I was learning fried mutton with green onions, and I can't learn this dish at all at the moment.

And after Yu Keke ate the crispy duck with hemp seeds, he would definitely clamor to eat it again.

How can this be done?

Why don't you take a picture later and imitate the video when you're free?

Chapter 1306 Crispy duck with hemp seeds

Among the many dishes of Hunan cuisine, the Crispy Duck with Maren, which was created in the 80s, is relatively just a "little brother".

However, its taste, appearance and texture have left a deep impression on everyone who has eaten it, and even feel that they don't know the taste of meat in March.

Yuan Desheng is no stranger to this dish, because he was one of the chefs who participated in the creation of this dish.

After the meal, Yuan Desheng rolled up his sleeves and was about to go to the back kitchen to cook, but was stopped by Xu Zhuo.

"Grandpa Yuan, wait a minute. We won't go to the back kitchen to cook for a while. Let's go directly to shoot videos. There is a live broadcast over there now. Let's go there later."

Because the temperature dropped today, Li Hao and Lao Meng wanted to eat hot pot.

Originally, the two planned to have fun in Lao Meng's cafeteria, but then they thought, instead of eating in the restaurant, it would be better to do a live broadcast.

This not only publicized Xu Zhuo's hot pot ingredients, but also gained a lot of rewards and likes.

And eating hot pot in front of everyone also feels like showing off.

It can be said to kill multiple birds with one stone.

So the two of them set up a rice cooker in the studio where the video was shot, made seven or eight catties of mutton rolls and beef rolls, served them with a few vegetables for garnish, and started cooking like that.

There are not many dishes, but the amount of meat is enough, plus various dipping sauces of Xu Xiaochu's brand, the two of them actually had a great time eating.

If Xu Zhuo hadn't called at two o'clock to tell the two of them to end quickly, they probably could still eat it in front of the camera.

"Is the crispy duck with sesame seeds the same kind of fried duck we ate in Changsha last time?" When cleaning up the mess, Li Hao asked Lao Meng with some doubts. He had no impression of this dish, because he was in Changsha at that time. Patronizing salted duck with sauce.

Lao Meng nodded and said, "Yes, it's the deep-fried one. It tastes a bit like Xu Zhuo's pot-seared elbow... Shall we try it while waiting for a photo shoot?"

This proposal made Li Hao's heart skip a beat.

Although I ate hot pot for a few hours just now, it was still a bit unsatisfying.

Since there will be delicious food here later, and it is made by Yuan Desheng, the master of Hunan cuisine, it is natural to wait to taste it.

After the two cleared up the mess, several photographers came over and began to adjust the position of the lights.

The lighting used for video shooting is different from that used for live broadcasting. During live broadcasting, the lighting basically does not move, so the lights only need to be gathered together.

When shooting video, because of the need to constantly switch lenses, and also to shoot pictures such as medium and close-up close-ups, the requirements for lighting will be very high.

After everything was ready, Mr. Xu Zhuo Feng Weiguo and others accompanied Yuan Desheng to this place.

Yuan Desheng looked at this place carefully first, and expressed his novelty and excitement about the specially designed shooting location here.

Before, Lao Dai and Lao Zheng took a lot of food photos here, and even Guo Shuying got a wave of enthusiasm. Now that he came here by himself, he naturally had to take advantage of this opportunity.

The crispy duck with sesame seeds is just the beginning. Yuan Desheng plans to cook a few more classic Hunan dishes for everyone to taste during the few days in the provincial capital, which can be regarded as showing his face online.

In addition, he also plans to let Xiangmanlou and Sifang Restaurant form a partnership like Guo Shuying to jointly develop online business.

Although the Yuan family already had enough money, no one would think it was a waste of money.

The ingredients for making hemp-seed crispy duck have been prepared. The main ingredient of this dish is fat duck. It is suitable to eat duck meat in autumn, because when the weather turns cold, there will be dry fire in the body.

Duck meat is more benign and can completely relieve autumn dryness.

The duck used to make crispy duck with hemp seeds is different from the salted duck with sweet skin duck sauce.

Both sweet-skinned duck and salted salted duck use smaller ducks, but the dish of crispy duck with marinated seeds uses big, fat adult ducks.

Although the meat of this kind of duck has lost its delicate taste, it is rich in fat. The fried meat will be very crispy and very enjoyable.

In addition, the back of the duck needs to be opened to make a soft and delicious crispy duck.

If it is opened, the crispy duck will not look so good.

In addition to duck, this dish also uses eggs, cooked ham and cooked pig fat.

In terms of ingredients, green onions, shallots, ginger, peppercorns, etc. are used, and a very important ingredient is also used, that is, white sesame seeds.

The maren in the name of the dish refers to the white sesame seed.

Yuan Desheng changed into a chef uniform with the national emblem printed on it, put on a tall chef hat, faced the camera and briefly explained the origin of the crispy duck with hemp seeds, and then began to introduce the ingredients and ingredients.

After the introduction, he started to produce.

First up was the marinated duck.

Yuan Desheng cut the ginger into thick slices, patted it with a kitchen knife, and put it into a small basin.

Then grab a handful of washed chives, pat them apart, and put them in a small basin.

Then put a large spoonful of cooking wine, half a spoonful of light soy sauce, a pinch of peppercorns, a small spoonful of salt and sugar into the basin, squeeze out the juice from the onion and ginger, and let the juice in the basin mix into green onions Ginger water.

After finishing these, Yuan Desheng took out the cleaned fat duck, grabbed the marinade in the basin and began to smear the duck.

After rubbing the inside and outside of the duck with the sauce, put it in a basin for marinating.

After marinating, the fishy smell on the duck can be reduced a lot, and it can also make the duck taste better.

After marinating the duck, Yuan Desheng began to modify the ingredients.

First cut the cooked pig fat into thin shreds.

Cooked pig fat is an essential ingredient for this dish. If you want crispy duck to taste delicious and crispy, you must have pig fat as a foil.

Because cooked pig fat not only contains a lot of lard, but also can serve the purpose of being soft.

Yuan Desheng cut the pig fat into short shreds and put it on a small plate for later use.

Then he cut the cooked ham into cubes the size of mung beans.

The meat of the ham is fine and firm. Adding it can not only enrich the taste of the dishes and bring out the softness of the crispy duck, but also make the taste of the dishes richer and more outstanding due to the fresh fragrance of the ham.

After the cooked ham was cut, Yuan Desheng cut the scallions into sections, and then changed the knife into thin shreds.

This shredded green onion is similar to the shredded green onion used to eat roast duck. For Yuan Desheng, who has been cooking all his life, he can cut it out smoothly with his eyes closed.

After cutting these few pieces, Yuan Desheng motioned for a pause.

Because the next step is to wait until the duck meat is marinated, so don't worry, wait a little longer.

Several old people sat on the sofa next to them and started drinking tea and chatting, while Xu Zhuo strolled to Yu Keke's office, planning to tease Xiong Zai for a while.

As a result, as soon as he reached the door, he heard talking and laughing from inside.

Among the voices were Zhou Wen, Sun Panpan, and Guo Shanshan who drove over from Shanghai yesterday.

He was just about to open the door and go in, but after listening carefully to the conversation of the few people, Xu Zhuo wisely chose to walk away.

Feeling while walking.

Girls, why are they talking about such a hot topic?

Some use their mouths, some use their feet, some open the back door, everything is messy.

It's more pure for men to chat together, and the topic of discussion will always be the earnest teaching and earnest hope of the teachers...

Chapter 1307 The tedious duck-making process

The duck was marinated for more than an hour before it was considered good. Fortunately, there was refreshment next to it, and several old people were chatting all the time, so that there was no silence.

However, this is the way to shoot food videos. Don’t watch the video for only ten minutes, but the shooting time often lasts for several hours, and sometimes even takes several days.

After the duck is marinated, it's time to steam it.

Steaming can make the duck meat mature while maintaining the firm taste and complete appearance, which is more convenient for subsequent cooking.

After Yuan Desheng boiled the steamer, he put the fully marinated duck and the pot used for marinating the duck on the steamer, and steamed on high heat.

The steaming time is about half an hour.

This time can steam the duck, but it will not steam the duck.

If the time is too short, the duck will not be fully cooked, and it will have the fishy smell of duck meat.

After the duck was steamed up, the filming paused again.

The temperature in the room was a bit high due to the various headlights turned on. Yuan Desheng wiped the sweat from his brow, looked at Xu Zhuo and said with a smile, "When you were in Changsha before, you advised me to think about being well-off, but I didn't take it seriously at all. superior.

But now it seems that Xiaokang is really talented in doing business. Unfortunately, our family has too many things, and everyone wants to win the right to manage Xiangmanlou. If Xiaokang goes back too soon, it will not be good for him Good thing, so let him practice more with you. "

Obviously, Yuan Desheng has figured it out.

Of course, maybe when Yuan Kang rejected him in the car, he understood what was going on, but he understood it, but he would not say this in front of his grandson.

Only in front of Xu Zhuo did Yuan Desheng confide in his heart.

The old man smiled and said: "The children and grandchildren have their own blessings, don't keep thinking about arranging for them, they have their own lives, you have to obey the old.

In the past, Lao Dai was like you, always felt that it was impossible to leave him, but now you see Lao Dai traveling around and going to the provincial capital to do his best for half a month, isn't that bad? "

Yuan Desheng smiled wryly: "If our family were like yours, I would have retired long ago. Unfortunately, they are all greedy and want to hold Xiangmanlou in their own hands."

Big families are like this. On the surface, they are happy and happy, but behind the scenes, they are fighting for power and power, but they never stop.

Yuan Desheng was deeply touched by these, and felt more and more that the old man and Yu Peiyong lived in style, and the family was a single pass, and there was no place to seize power if they wanted to.

Especially Xu Zhuo, who not only has high cooking skills and good manners, but also managed the restaurant to be no less than an old-fashioned restaurant in just a few years.

In this contrast, his own children are even more mediocre.

Half an hour later, Yuan Desheng took the duck out of the pot and put it aside to cool.

While it was cooling, he took a small bowl, put some flour and starch into it, and cracked two eggs into it, beat it into a whole custard with chopsticks, and set it aside for later use.

Then he brought a deeper small basin, beat several egg whites in it, and then whipped it quickly with chopsticks.

"Grandpa, what does my Grandpa Yuan beat egg whites for?"

Xu Zhuo didn't understand this step, so he asked the old man in a low voice.

The old man whispered: "After the egg white is beaten, spread it on the duck meat and then fry it, so that the duck meat will have a soft texture."

Today, as small appliances become more and more popular, few people choose to beat egg whites manually.