Food customizer.

Three sets of ducks are famous for using three different ducks, with tender and fat meat, three flavors and beautiful appearance.

At this time, this is what the Jiang brothers are cooking!

Without any regard for the feelings of the ladies present, the two men carried ducks and wild ducks respectively, and killed them in one fell swoop.

Skillfully bleeding, plucking, and processing the internal organs quickly, Jiang Wensheng's wild duck was relatively small. After processing it, he also processed the pigeon.

The faces of the ladies who watched this operation were all twisted up.

"If I had known it was so cruel, I wouldn't have eaten chicken." Zhang Li looked at the three living poultry animals, which turned white and clean in the blink of an eye. It was really hard to accept.

Ling Shuyu glanced at her and said, "You said the same thing the last time I ate rabbit heads."

Zhang Li:￣□￣｜｜

"These two brothers are too bored. Let's go out and have some tea." Cui Yufen watched for a long time and waited for less than half an hour before the two brothers started to prepare for production.

The three sets of duck dish requires a whole duck, so it is quite time-consuming to calculate.

Lu Yongliang glanced at it and was not very interested in this dish.

He and Cui Yu simply went to the lounge outside to drink tea, while the others remained in the kitchen, including Su Chen.

'Domestic duck meat is fat and tender. Wild duck meat has much less fat and is relatively firm due to long-term foraging exercise. Pigeon meat also has less fat and high protein content. There is indeed something in this three-set duck! '

Su Chen knew how to make this dish, but he had never tried it or tasted it.

I used to eat Huaiyang cuisine when I was an anchor, but I had never tasted this dish.

Because at that time, Su Chen discovered a problem. Today's restaurants basically don't cook dishes that are time-consuming and labor-intensive.

Either make it in advance and heat it up, or just pre-make it.

Not to mention anything else, supermarkets are now selling pre-made Buddha Jumping Over the Wall!

Can that be delicious?

With the three ducks taken care of, Jiang Wusheng is obviously the main force today.

He chopped off the tibia at the duck's butchery, and then made a slash where the duck's neck connected to its wings.

The duck skin was cut and the tibia was easily pulled out.

Then open the duck skin, and while doing so, use a knife to very carefully cut the joint between the duck meat and duck bones, cutting all the way to the end of the thigh, leaving the joint bone of the calf.

A boneless duck appeared on the cutting board.

After digging out the internal organs, tear off the membrane inside the abdomen and throw them into boiling water to wash.

Su Chen watched with gusto.

'A good chef does more than just cook. '

'You also need to be able to handle a variety of ingredients. '

Jiang Wusheng's method of handling ducks left Su Chen with a very deep feeling.

With this kind of technique, even in a slaughterhouse, those people might not be as delicate as Jiang Wusheng.

With almost no waste, all the duck bones were taken out. Similarly, Jiang Wensheng on the other side also used this method to deal with wild ducks and pigeons.

The two brothers cook together very quickly.

The ducks and pigeons were washed together in the boiling water pot, and the next step was to make them.

Just watch Jiang Wusheng put the pigeon into the duck's belly from the duck's bone opening, then put in the mushrooms and ham slices, and then put the pregnant wild duck into the duck's belly, then put the mushrooms and ham, and finally Place the duck in a pot of boiling water and continue cleaning.

This dish is a casserole type dish.

Clean the set duck, put a bamboo mat in the casserole with the duck breast side down, pour in ginger, green onion, dough powder and cooking wine, then fill it with water and it's done.

Jiang Wusheng put the three sets of duck casseroles on a high fire to boil the water in them, then turned the high heat to a low heat and said, "Okay, just wait and eat!"

He also set an alarm clock for one and a half hours, "When the time comes, I'll cook the last time and it's done."

Su Chen nodded silently.

This dish is even a dish with relatively high quality ingredients.

Since the Jiang brothers came with live animals, it means that the ducks and pigeons are definitely good things that have been carefully selected.

'Eat more then! '

The taste of this kind of dish that uses ingredients is almost the taste of the ingredients themselves, without much change.

Now that the Jiang brothers' dishes have been prepared, except for Lu Yongliang, tonight's dishes are basically ready.

In the end, when the three sets of duck are almost ready, the others come to the kitchen to prepare all the dishes together and that's it!

Su Chen looked at the time.

It was still a little more than two hours before the two of them had their meal.

The beef slices just now have been cooked and are being steamed in the steamer. The other ingredients are basically ready and can be started when people arrive.

"Come on, let's go out and rest for a while. It's still early for dinner."

"Let's go, let me wash my hands first." Jiang Wusheng and Jiang Wensheng washed their hands and took off the chef's clothes that were still stained with blood.

The two followed Su Chen and came to the lounge.

Others did not come to join in the fun, including Lao Qi and Zhang Lao Er, who also stayed in the kitchen to clean up the mess.

"Xiao Su, why do you suddenly think of organizing a dinner for everyone?" Cui Yu sipped the tea in the lounge.

Su Chen sat down next to Lu Yongliang, "We haven't seen each other for a long time, so naturally we want to get together."

Until now, Su Chen's words were still so firm and he didn't mention anything about the fact that the presidents of the two provinces of Sichuan and Hunan were coming to have dinner.

"If you ask me, my fish must be the most delicious in today's dinner. Just wait for me to show you my skills later!" Lu Yongliang's face was red, and he was obviously more energetic than the previous few days.

Every time he encounters such lively things, the old man always glows.

"Not necessarily! The two brothers have been studying the three sets of duck dish for a long time. Slow stewing for an hour and a half can not only fully release the flavors of the three ingredients, but also the tender duck fat will soak into the meat of the wild duck and pigeon, ensuring that it is ready for cooking. For a moment, you guys will eat without making a sound!" Jiang Wusheng said proudly.

It was obvious that he was confident in his dish.

After all, three sets of duck are now very rare in restaurants on the market.

Let’s talk about ingredients. It’s normal for a whole duck to cost a hundred yuan in a restaurant. Wild duck is a little more expensive, let alone pigeons.

Just these three authentic ingredients cost three or four hundred dollars.

In addition, the restaurant also has to make money, so the price of this dish will run into the hundreds. Most people cannot afford it. Even if they can afford it, the restaurant still finds it troublesome to make it!

Cui Yufen sneered at the words of these two people and took a sip of black tea, "None of you have ever eaten double-explosion chrysanthemums?"

Everyone looked at each other.

It seems that I have never eaten this dish before.

Jiang Wusheng studied in restaurants since he was a child. Later, he gave the restaurant to his younger brother and started to play in the museum.