Food: Eat my duck neck in the middle of the night?Fu Xiaotuan cried

……

I saw Su Yu rinsed and put the processed snow-white duck on the chopping board.Under everyone's puzzled gaze, he carefully threaded the feeding hose towards the duck's body.

The entrance of the tube is not the esophagus of the duck, but the throat where the duck was killed and bled.

One end of the tube was inserted into the duck's body, while the other end was put into the duck's mouth by Su Yu.

In the process of making Kyoto roast duck, the name of this step is blowing!

Insert the plastic hose through the throat wound of the duck, and then fix all parts to prevent the wind from blowing to the duck.

The purpose of this is to separate the skin and flesh of the duck by blowing air.

Su Yu took a deep breath, puffed up his cheeks, and began to blow along the plastic hose towards the duck's body.

The audience at the scene clearly saw the change of the duck.

In the beginning, only the ribcage of the duck began to bulge slowly, then the body, and then the wings.

In the end, the whole duck looks like a round balloon full of air.

Su Yu felt every part of the duck's body with his hands while blowing continuously.

Because making roast duck requires pure handwork, Su Yu can only use the simplest artificial blowing method.

Blowing to the end, until he felt that his eyes were staring at gold stars, and he felt dizzy for a while, and finally separated the skin and flesh of every part of the duck's body.

Su Yu, who had almost lost his temper, swore secretly in his heart that anyone who wanted to eat the roast duck he made in the future had to do it himself!

Even if you beat him to death, he won't do this job.

This is not to make food, this is to die!

Hanging the swollen duck on the hook, Su Yu slowed down and rested for a full 2 ​​minutes before starting the next step.

The second step of making Kyoto roast duck.

Hang sugar water!

This step is related to the final color of the roast duck, whether it can achieve bright red and crisp duck skin.The appearance of the whole dish is also determined by the quality of the sugar water.

There are only three ingredients needed to hang sugar water, maltose, red vinegar, and honey!

I saw him blending the three seasonings prepared in the jar according to the appropriate ratio, and then put them into the hot iron pan and started to stir fry them.

Sugar seasonings generally change color gradually after high-temperature roasting, but the production of Kyoto roast duck does not require frying the sugar until it changes color, it only needs to be dissolved separately and blended together thoroughly.

Su Yu carefully observed the scene in the pot, the syrup started to bubble slightly, and he immediately turned off the stove.

The fusion of red vinegar and syrup makes the overall color look a bit light maroon.Su Yu put the roast duck that was hung on the hanger just above the iron pan, and then scooped up the hot syrup with a large iron spoon and started to hang the duck with sugar water.

The whole process of hanging sugar water must be fast.

The scorching syrup will solidify quickly after being cooled. How to evenly wrap all parts of the duck's body is very particular.

Even Su Yu felt it deeply during the process of making it.

This dish of Kyoto Roast Duck is worthy of being one of the top ten famous dishes.

The recipes in the intermediate prize pool!

This kind of production difficulty is completely different from the previous low-level recipes.

After working for nearly half an hour, I finally finished the pre-roast preparation of the roast duck.

The ducks covered with sugar water were hoisted high, attracting the attention of the audience.

Su Yu narrowed his eyes slightly, feeling the temperature of the air today.

The temperature is low and there is a light breeze.

The natural drying time of the duck should be very fast.According to his approximate budget, it should take two hours for the duck to dry completely and lock the moisture in its body.

And that time is the best time for roast duck!

……

After finishing all this, Su Yu began to prepare other side dishes.

According to the record of Kyoto Roast Duck in the recipe, duck meat is only a part of Kyoto Roast Duck.If the duck is only roasted, there is no difference between this method and Liu Sangui's roast duck.

Another part of Kyoto roast duck lies in the choice of side dishes and the use of noodles.

The duck roasted in a hanging oven is full of fat and oil, and it is extremely fragrant.Therefore, in order to neutralize the greasy duck meat, it will be served with fresh and refreshing side dishes.

There are only two side dishes of 227 shredded cucumber and shredded green onion in the original Kyoto roast duck side dish.

However, after many years of continuous improvement, many side dishes with novel tastes have appeared in Kyoto roast duck.

The refreshing and delicious shredded cucumber is still the dominant position, and the second type of melon is shredded cantaloupe.

Cantaloupe is rich in water, sweet in taste, and has a hint of fruity aroma. It is a perfect match with the roasted duck in oil.

Shredded green onion is still an irreplaceable existence.

The last side dish, hawthorn sticks!

Hawthorn is sweet and sour, appetizing and fruity.Its biggest advantage is that it can suppress the stamina of duck oil.

When many people taste Kyoto roast duck, they don't feel it at the beginning. One bite of noodles and one bite of duck meat are very enjoyable.But often in the second half of the meal, you will feel the greasy roast duck.

No matter any food, once it makes people feel this inner discomfort, it will make people lose interest.

But hawthorn strips perfectly solve this problem.

Hawthorn fruit, a Rosaceae plant, has the effect of lowering blood fat and blood pressure.At the same time, it can also play the role of invigorating the spleen and appetizing, digestion and stagnation.After processing, take its essence and remove the dross, and the hawthorn strips made are the best substitute.

While retaining the original flavor of hawthorn, it makes the taste softer and waxy.

[ps] Please book in full!Ask yourself! .

Chapter 1 This guy actually read novels during the star assessment? 【Full order】（1 / 1）

After the side dishes are selected and arranged, it is the making of sweet noodle sauce.

As the only sauce for roast duck, sweet bean sauce is the best choice.

Although Su Yu made this seasoning when he was making Juewei duck neck before.But according to the rules of star chef assessment, he cannot use anything other than ingredients prepared on site.

So even if you want to use it, you have to make it yourself.

Fortunately, in the Kyoto roast duck recipe given by the system, each ingredient has a detailed production process.There is no ready-made sweet noodle sauce, so Su Yu can only make it himself.

Sweet noodle sauce is made by fermenting flour. Generally speaking, it takes about a week to form.But Su Yu found a kind of Aspergillus in this world that can be enzymatically digested in a short time.

So, after using this koji mold, it only took him an hour to make the sweet bean sauce.

The finished sweet noodle sauce was packed in a small dipping disc by him.The sweet noodle sauce is light reddish-brown in color, exudes a strong aroma of sauce and sesame, and is moderately sticky, which makes people unable to resist the smell.

Su Yu, immersed in his own world, completely forgot the concept of time.

Before he knew it, an hour had passed since he started cooking.

An hour passed, and everyone was eagerly anticipating his next move, but Su Yu still stood calmly on the chef's table.

"What the hell is this guy doing? It's been an hour and he hasn't finished yet?"

"That's right, you see, he didn't intend to make the duck by hanging it on the pole at all. Could it be delaying time on purpose?"

"I don't think so, although he didn't make duck. But he seems to be making other side dishes. Look, what is the sauce in that small plate? I can smell the strong sauce from so far away. Soy sauce!"

"But the cooking process is too long. Who is willing to wait so long just to eat a dish."

"..."

Exam seats.

Elder Guo's gaze stayed on Su Yu's body.

Although it took two hours to make the dishes, but the appearance of these two things, hawthorn strips and sweet noodle sauce, made him very concerned.

The preparation of side dishes is so full of ingenuity, which made him more interested in Su Yu's finished products.

For the first time, the old man left his seat and drove slowly towards Su Yu.

"Oh my god, look quickly! That old man is walking in the direction of Brother Su~`."

"Don't talk about one old man, this Mr. Guo is one of the few five-star famous chefs in China! Brother Su is too good, and his actions have attracted the attention of five-star famous chefs!"

"Fuck, is the old man so awesome? Isn't Brother Su even more awesome?"

"Guess, can this little brother succeed in being promoted to a star chef?"

"I feel hopeful, haven't you seen that Mr. Guo has already left his seat?"

Su Yu, who was making lotus leaf cake, seemed to feel something, and he slowly raised his head.

On the examination table, the gray-haired old man was walking towards him step by step.

Guo Hongxiang walked up to Su Yu.

But at this time, he was completely attracted by a strange smell of sauce, and his eyes didn't rest on Su Yu at all.

Bending down, a rich aroma hits the face, the sauce is rich, the color is shiny, and the texture is as soft as fine sand.

Even after learning to cook for more than 50 years, Guo Hongxiang has never seen such a miraculous sauce.

He couldn't help but want to stretch out his finger to tap the sauce on the reddish brown, but the next second, his finger was blocked in mid-air.

"You can't eat it yet." Su Yu's voice sounded.

Guo Hongxiang raised her head in surprise, and looked at the young chef in front of her in puzzlement. "Why can't I eat it? Does the sauce have to undergo other processing before it can be eaten?"

Su Yu shook his head, "No need, this is the finished sweet noodle sauce, you can eat it directly."

Guo Hongxiang wondered, "Then why..."

Su Yu explained earnestly: "If you taste the taste in advance now, I'm worried that you won't be able to resist and want to eat it later. At that time, in order to taste this taste again, I will be promoted to star chef on purpose. This kind of assessment will be beneficial to other people. It's not fair!"

"He, what did he say?!"

"This kid actually said that after Mr. Guo tasted it, he would be biased in his judgment??"

"Joke, I heard it right. I really don't know what this guy thinks, Mr. Guo is going off in person, and he doesn't give face?"

"Awesome, where did this guy come from?"

All the chefs on the scene were stunned.

You know, in fact, according to Mr. Guo's status, participating in this kind of low-star chef assessment is simply a loss of status.It's rare for a chef's craftsmanship to attract his attention, but this guy is so arrogant!

Seeing this, Kang Youxing quickly stepped down from the examination seat and came to Guo Hongxiang's side.

"Teacher, although you can observe closely during the assessment, you can only taste the dishes after they are finished. Let's forget about this little brother who doesn't want to try it in advance. Let's just wait for the finished product later."

Guo Hongxiang burst out laughing suddenly, "Okay! I was a little excited just now, and almost broke the rules."

"Xiaokang, let's go. Even if I wait until dark today, I must try this little brother's final dish!"

Fu Xiaotuan's small mouth has been opened into an O shape. Although she knew that Su Yu's cooking skills are very good, she never expected that this guy is so good.

Just making some side dishes attracted the five-star chef to come off in person.

She felt that it was the right decision for her to follow Su Yu to participate in the star chef assessment today.

Gained knowledge!

The line of sight returned to the chef's table.

After Su Yu finished making the lotus leaf cake, he stopped what he was doing.

So far, everything is ready, only the east wind is owed.

As long as the duck is completely dry, it can be grilled in the oven.

He put the duck down and took a closer look.Not fully dried yet.

There is no way, to roast the duck, the skin of the duck must be completely air-dried, so as to completely lock in the fresh and tender moisture of the meat.

So, after re-hanging the duck on the pole, Su Yu chose to take out his phone.

Under everyone's dumbfounded gaze, I clicked on a novel, the name of the novel was "Food: Eat My Duck Neck in the Middle of the Night, and Xiao Huang cried because of me!" "

Su Yu felt that the author who wrote this book was very talented, with wonderful plots and humorous stories.

The most important thing is that what happens to the protagonist in it is simply written in comparison with himself, and the sense of substitution should not be too strong.