Food starts with noodles

He didn't want to show off or pretend to be aggressive, but he just felt that the B-level roast duck could at most gain a foothold in the capital, but it couldn't achieve the effect of being popular all over the city.

After all, there are grades above B and grade A.

And Boss Xu happened to have mastered the skill of A-level roast duck.

At the beginning of the opening, it's time to show your true skills and blind the eyes of those black fans.

Chapter 1526 Roast Duck

Among all kinds of delicacies in the capital, if one can afford the face of the capital, it must be the roast duck.

This delicacy not only has a long history, but also has served countless state banquets, and was even once the finale dish for entertaining foreign guests.

It is said that roast duck was introduced from Nanjing to Beijing during the period of Zhu Di in the Ming Dynasty, and then he settled down in the capital, and has a new way of eating that is different from Nanjing roast duck.

The practice of Nanjing roast duck is called braised oven roasting method.

The specific way is to put fuel such as sorghum stalks into the oven for burning when baking, and extinguish the fire after the inner wall of the oven is heated to a certain temperature.

Then put the duck into the oven, close the oven door, and roast the duck until cooked by the heat from the oven wall.

During the whole process, the duck does not see an open flame, does not open the furnace door in the middle, does not turn the duck body, and puts the duck into the oven one at a time.

Because the braising oven uses the residual temperature of the furnace wall to bake, the air humidity is high and the fuel consumption is small, so the roasted duck breast is noisy, the skin is fragrant and the meat is tender, whether it is duck skin or duck meat, it tastes very delicious.

Founded in the Ming Dynasty, Bianyifang Roast Duck is roasted in a braised oven.

In the Qing Dynasty, the roast duck masters in the capital creatively invented the hanging oven roasting method on the basis of the braised oven roasting method.

The oven used in the hanging oven method has no oven door and uses hard fruit wood as fuel. This fuel is burn-resistant, smokeless, and has a delicate fragrance after burning.

This is the reason why some roast duck shops in various places are named fruit wood roast duck.

The furnace is open when the hanging furnace is fired. After the duck is put into the furnace, the position of the duck should be changed regularly with a pick rod, so that the duck can be heated evenly and the whole body can be roasted.

The duck embryo of the hanging oven roasted duck is evenly and intensely heated, the subcutaneous fat has melted, and the roasted duck skin is crispy and tender.

Compared with the stewing oven, the roasting time in the hanging oven is shorter, and the duck meat matures faster.

This makes the color of the duck skin more attractive, and the taste is more crispy and delicious.

However, the hanging oven roasting method has high requirements on the roasting master's technique, because when hanging the oven roasting, in order to let the duck be heated evenly, it is necessary to constantly change the position of the duck.

A master without certain experience cannot do this.

In addition, although the duck skin made by hanging oven is crispy and attractive, but because the roasting time is short, the temperature in the oven is high and the humidity is low, so the roast duck made by hanging oven method is somewhat dry.

When eating, it must be eaten together with the belt meat, so as to make up for the lack of moisture in duck meat.

And as soon as it comes out of the oven, you have to slice it while it is hot, and then serve it on the table quickly. After a little delay, the taste of the duck skin will change from crispy to soft.

This approach, which requires high technology and has obvious shortcomings, should not have prevailed logically, but this approach met the Eight Banners who were everywhere in the capital at that time, who paid attention to rules and a sense of ritual, in order to show that they were very cultured.

This time, Jinfeng Yulu met each other and met each other's eyes.

The entire production process of the hanging oven roast duck reveals a sense of rules and rituals, coupled with the same ritual sense of eating, this makes Baqi children love it very much.

This style of ceremonial style was widely spread. Even in the late Qing Dynasty, the Baqi disciples completely declined, and when they were reduced to eating noodles with fried sauce, they would still serve seven dishes and eight bowls.

Well, people can be poor, but they must have a sense of ritual.

When Xu Zhuo squeezed in front of everyone, the chefs in charge of roast duck had just finished explaining the difference between stewing oven roasting and hanging oven roasting.

Seeing Xu Zhuo approaching, he quickly stopped to say hello.

Xu Zhuo said to them: "It's not convincing just to talk so dryly, and everyone can't get excited after hearing it, so let's do it now.

Let everyone see our production, which is more intuitive and can deepen the impression. "

His words made the young chef in front of him echo him repeatedly, and it was really hard for people to take in just listening to them.

And it's easy to forget after talking in such a vague way.

The only thing everyone can remember is probably what a few chefs said when they teased the Eight Banners for being poor and fastidious.

The appearance of Xu Zhuo aroused everyone's interest.

Not only because he was the boss, but more importantly, they wanted to know if Xu Zhuo could cook roast duck.

From the beginning of work to the present, Xu Zhuo is proficient in almost everything in the back kitchen, and even the master chefs in the shop are full of praise.

But Xu Zhuo has never cooked roast duck, and it has almost become a matter of concern to everyone every day. There are even fans clamoring for Xu Zhuo to cook roast duck on the Internet.

This is everyone's curiosity-seeking psychology at work. The more you do nothing, the more they want to see it.

Now, Xu Zhuo took the initiative to participate in this kind of young chef training, which aroused everyone's interest.

The chefs and Ni Changye who were talking about the roast duck recipe didn't stop Xu Zhuo when they saw Xu Zhuo's determined face.

After all, he is the boss, and he does things very safely.

Since he said he would do it, he should be very sure, otherwise what would he do if he had nothing to do with it?

There are ready-made white-striped ducks in the store. This is a kind of duck specially used for roast ducks.

This kind of duck has soft meat and plump fat, and other dishes of duck are not good enough.

But it is very suitable for roast duck, because when roasting, most of the fat can be roasted out, and the fat will adhere to the duck skin or penetrate into the duck meat, making the taste of roast duck more delicious and attractive.

Moreover, the roast duck is served with cucumber sticks in sauce and wrapped in lotus leaf pancakes. The fatter the duck, the more enjoyable it is to eat.

The size of the stuffed duck is about two to three kilograms. This kind of duck tastes the best when roasted, and because of the fast growth, the duck meat does not have a fishy smell.

There are cleaned white striped ducks soaking in the basin next to it, these ducks will be used for roast ducks tomorrow, since we are going to talk about roast ducks now, Xu Zhuo will use them naturally.

In fact, freshly killed ducks are the most suitable for cooking roast ducks. Such ducks have more active meat and taste more tender.

However, the purchase of the store has not yet been on the right track, so now we can only use high-quality white striped ducks instead.

After the purchase is smoothed out, you can contract one or two duck farms, or simply invest in one yourself. Anyway, go to the surrounding countryside to contract a piece of land, and then hire a group of people to start breeding.

Not much investment.

These white-striped ducks first need to clean out all the visceral debris and blood stasis in the stomach, and at the same time, the lymphatic tissue in the neck of the duck also needs to be cleaned out.

In addition, the intestines in the duck's buttocks and the duck's tongue and duck's trachea also need to be taken out.

After filling the duck's stomach with water, turn the duck upside down, and the water in the stomach will flow out of the duck's mouth, and when it is lifted, it will flow out of the duck's buttocks.

Only then is the duck cleaned up.

All the ducks have to be washed in this way for about three times, until the poured water is free of blood, and the cleaning process is considered complete.

After cleaning, use scissors to cut off the duck's paw and duck's wings from the joints in turn, leaving the duck's legs and wing roots alone, and then wash it again, and then it's time to cheer up.

In fact, the real step in making a duck is to inflate the duck after slaughtering and removing the feathers and chopping off the wings and feet.

But because we are using white striped duck today, we can only put the pumping step in the back.

The method of this step is almost the same as that of roast goose, but when making roast goose, it can be a little less gas, but when making roast duck, it needs more gas.

Only in this way can the duck skin be plump and attractive, with a crispy taste.

In the past, the chef used his beak to blow hard on the neck of the duck. Later, it evolved into a pump to fill the duck. However, these two methods are too unhygienic and exhausting, so they have been completely eliminated now.

It is only in some novelty-hunting food shows that some chefs who have cooked roast ducks will be invited to do the act of blowing ducks.

But it's mostly acting.

Now basically the blowing process is replaced by an air pump.

Xu Zhuo took the air pump tube and inserted it under the skin of the duck's neck, then turned on the switch of the air pump, and the air began to infuse the duck's skin, and the duck skin swelled up at a speed visible to the naked eye.

At the same time, some hair follicles and remaining fluff on the duck skin are also stretched out one by one.

After the duck skin has been blown, it's time to hang the duck on a hook.

After hanging up, the next step is to blanch.

Boil a pot of boiling water, put the duck on top of the pot, use a spoon to pour the boiling water in the pot on the duck skin, and use this method to clean the remaining dirt on the surface of the duck.

Such as congestion and dirt in hair follicles and so on.

When doing this step, you must not directly press the duck in the pot. In that case, the duck skin is likely to burst due to rapid heating.

Take a hot water bath for the duck first, rinse it with boiling water several times, let the duck adapt to the high temperature, and then completely immerse the duck in the pot to clean the duck from the inside out.

This step should not take too long, just a few seconds.

If the time is long, the duck skin will be scalded, and such duck skin will be easily burnt after entering the oven.

So don't heat it for too long.

But it's okay to burn it a little bit, and it's even good.

Burning the duck skin with hot water can make the roasted duck skin more crispy and more fragrant, so this step is an essential step for making roast duck.

After blanching, take the duck out of the pot and hang it on a duck drying rack to control the water.

Wait until the surface of the duck and the water in the duck's abdominal cavity are dry, then put the duck into the maltose water and rinse it, so that the maltose water hangs evenly on the skin of the duck.

In this way, the color of the roasted duck can be made ruddy and look more attractive.

The method of making maltose water is very simple, but Xu Zhuo added some honey to it in order to have a better color and taste.

This made Ni Changye, who had been watching the excitement, startled, and then laughed.

Obviously, this move is very clever, and even Ni Changye thinks it is very good.

Xu Zhuo explained a few sentences to everyone: "The reason why honey is added is to make the roast duck look better.

In addition, the fruit trees used to make roast duck are grown with chemical fertilizers, and the fruity taste is relatively light after being burned. Adding some honey can just make up for this shortcoming, so that the roast duck produced has a stronger fruity taste. "

Just because it wants to make up for the lack of fruit flavor, the honey to be added here should be the same type as the fruit.

For example, the fruit wood used to make roast duck in the store is jujube, so Xu Zhuo adds jujube honey to the malt syrup.

After all the ducks are submerged in water, all that is left is to hang them on the drying racks, then push the racks into a special drying room, and wait until tomorrow to start roasting.

According to different seasons, the drying time of ducks is also different.

Under normal circumstances, four to six hours in summer, about eight hours in spring and autumn, and one night in winter.

Although it is spring now, but because the temperature is not too high, and the size of these ducks is fat, the temperature of the drying room is not high, so they just hang out overnight.

When making roast duck, the duck meat cannot be marinated.

If pickling is added, it becomes Nanjing roast duck or roast duck in Guangdong area. Only roast duck made without any seasoning is more delicious and can taste the fresh fragrance of duck meat.

The so-called original flavor, that is.

It is precisely because of the fact that it cannot be marinated with seasoning that the price of roast duck has remained high. The reason is that if the quality of duck meat is not good, it will easily rot and become smelly when it is dried.

And if you want to keep the duck fresh, the cost will definitely increase.

In addition, many people complained that when eating roast duck, only a little bit of meat is eaten in such a large roast duck, and the rest of the duck is thrown away.

In fact, there is not much meat left.

Because there is no marinating, the meat close to the duck's buttocks will have a somewhat fishy smell after being roasted at high temperature, so these meats cannot be eaten.

Most of the meat in other parts is close to the bone.

Therefore, the remaining duck racks are generally used to make soup or make salt and pepper duck racks.

After the roast duck is sent to the drying room, the evening peak is approaching. The roast duck master puts the dried jujube wood into the stove and starts to light the fire to prepare the roast duck.

The ducks used at this moment are basically air-dried last night, and they are ready to be baked by now.

Xu Zhuo felt that since he wanted to demonstrate, he should demonstrate thoroughly, so he directly took a few ducks and prepared to roast them.

At this moment, the temperature inside the roast duck oven has not yet risen, so Xu Zhuo brought the duck over, stuffed the roast duck's butt with a special plug, and then poured some water into the abdominal cavity.

This way of pouring water is called pouring soup.

The purpose of this is to make the roasted duck meat more tender.

When ducks are roasted in a hanging oven, the water consumption is large, and the duck meat is easy to dry out and become woody. After years of exploration, everyone found that pouring some water into the duck belly during roasting can effectively reduce this situation. happened.

The reason is that when roasting, the water in the abdominal cavity can serve the purpose of steaming, so that the water vapor can enter the duck meat and make the duck meat tender.

In addition, after adding water, the excess fat on the duck body will melt into the water, making the duck taste delicious and not greasy.