As soon as he thought of this, Xu Zhuo's heart was a little rippling.

Seriously, if a chef suddenly can't cook what he is best at, this kind of mental gap and blow is something that few people can bear.

If this trick is used on which opponent, such as the Ge family in the capital......

Tsk, isn't it too cruel?

But now that the reward for that skill transfer has not arrived, I don't know if this operation will work in the end.

So Boss Xu quickly put away his mind and stared directly at the movements in Lin Aimin's hands.

Well, it's still important to steal the teacher at the moment, daydreaming or something, it's not too late to do it when you're free, and no one will rob it anyway.

Vegetarian duck is a common delicacy in the Gangnam region.

Since ancient times, the south of the Yangtze River has been rich, there are many temples, and although people who eat fasting and chanting scriptures pay attention to pure hearts and few desires, sometimes they will also have the desire to eat and stomach.

In order not to violate the precept of vegetarianism, meat-like delicacies gradually spread.

The vegetarian chicken, vegetarian duck, and vegetarian sausages that are common in the Jiangnan area seem to be made under this circumstance.

The vegetarian duck that Lin Aimin wants to make today is very simple, except for the oil bean skin that serves as the duck skin, the rest is shiitake mushrooms, carrots and bamboo shoots.

It is said that when cooked, the duck is full of flavor and even better than real duck meat.

As for the truth of this statement, Xu Zhuo is also a little uncertain.

Only by waiting to taste Lin Aimin's cooking can we know whether the real duck is delicious or the vegetarian duck is delicious.

However, it is a little regrettable that there are no fresh bamboo shoots in the refrigerator today, only the kind of vacuum-packed clear water bamboo shoots.

Compared with fresh bamboo shoots, the taste and texture of this clear bamboo shoot are somewhat discounted.

But it should be enough to make a vegetarian duck.

Remove the stems and shred the soaked shiitake mushrooms, peel and shred the carrots, and cut the bamboo shoots into thin strips after washing.

After all the three ingredients were cut, Lin Aimin boiled a pot of water and put the shredded mushrooms and bamboo shoots into the pot for blanching.

It didn't take long to blanch, and it was fished out in a few seconds.

This should be done to remove the odor from the ingredients, and at the same time, it can bring out the umami flavor of the ingredients.

After scalding, Lin Aimin got out of the pot to heat the oil and began to fry these three ingredients.

At this time, there was a "ding" sound in Xu Zhuo's mind, and then the system's prompt sound followed.

The vegetarian duck is in hand, and the stealing is successful.

Then the next steps, Boss Xu has been clear.

After the oil in the pot is hot, Lin Aimin puts in the minced green onion and ginger and stir-fries until fragrant, then pours the shredded shiitake mushrooms into it, stir-fry the fragrant, and then add the shredded carrots, stir-fry a few more times, and add the shredded bamboo shoots.

After putting all the ingredients in, Lin Aimin sprinkled a spoonful of salt into it, poured in some light soy sauce, and continued to stir-fry.

When all the ingredients in the pot were soft, he turned off the heat and put the fried ingredients in a small basin.

This is the "duck" part of vegetarian duck, so try to sauté it softly.

After it was served, Lin Aimin put the dishes aside and waited until they cooled before using them.

Next, Lin Aimin began to make the sauce for vegetarian duck, which is also the soul of vegetarian duck.

Whether the vegetarian duck can taste duck or not depends on the preparation of the sauce.

This sauce is also quite simple, put the dark soy sauce and sugar soy sauce in a small bowl according to the ratio of 1:2:3, and then slightly pour in some mushroom water soaked with shiitake mushrooms, and stir well.

The dark soy sauce is used for coloring, so that the fried bean skin looks like duck skin.

The light soy sauce and sugar are the sauce flavor and seasoning that make the vegetarian duck show crispy roast duck.

After about 20 minutes, Lin Aimin picked up some water from the steamer, put it on the stove, and began to boil the water.

The vegetarian duck is steamed in order to blend the flavor of the fried bean skin with the filling.

After the water boiled, Lin Aimin took a piece of oil bean skin and spread it on the board, and then used a brush to slightly brush a layer of sauce on it.

The sauce should not be brushed too much, otherwise it will break the skin of the fried beans, as long as there is a little.

Then he used chopsticks to hold the vegetables that had been almost dried and spread them on the oily bean skin, not too much, about ten centimeters wide.

The two ends should not be spread to the end, just leave a few centimeters of edges.

After laying out, hold the stuffed oily bean skin with your hand and fold it to the other end, so that the oily bean skin can wrap the filling.

Then fold the excess oil bean skin to the middle at both ends, so that the filling is perfectly preserved by the oil bean skin.

Finally, fold all the way to the end to form a long strip, allowing the oily bean skin to wrap the filling in layers.

After all the fillings were used, the water in the steamer was also boiling.

Lin Aimin made these fried bean skins into long strips, put them evenly in the steamer, and began to steam.

At this time, the pork belly on Xu Zhuo's side was almost steamed.

He turned off the fire, then carefully scooped out the meat and laid it on a cutting board to dry.

At this time, the meat has been completely crispy, and it has completely reached the point where the roast duck has enough juice and is soft and delicious.

Next, it's time to process the duck skin, which is the "frying" step.

Although the texture of the duck meat is important, the crispy skin of the duck is the key to the deliciousness of the roast duck.

So the next steps are crucial.

After the pork belly cools slightly, Xu Zhuo puts a wok on the wok and pours a small half pot of oil into it to prepare to fry the meat.

Before frying, in order to prevent the pork belly from falling out in the pan, it is also necessary to stir the egg white and cornstarch into an egg white paste and spread it on the pork finely.

After smearing, the oil temperature in the pan is exactly 60% hot.

Xu Zhuo turned down the heat, then carefully held the pork belly and put it into the oil pot along the edge of the pot in turn.

This is the first time to fry, and the oil temperature should be slightly higher, but not too high.

Because it has to be fried four times in total, if the oil temperature is too high, the final fried meat will become jerky.

After about four or five minutes, when the pieces of meat in the pot turned slightly golden, Xu Zhuo took them out of the pot.

Put the meat pieces on the board with the skin facing up, Xu Zhuo took the meat pine needle, pierced the meat skin, and then evenly smeared a layer of white vinegar on the meat skin.

This is to make the skin crispy and also to allow the excess oil in the skin to flow out.

After drying it for a while, Xu Zhuo turned the heat of the oil pot to a slight heat and put the meat pieces into the pot again.

"Shhh...... This kid even knows this, and he is so skilled, Zhao Jinma really didn't hide his secrets. ”

"Such a good seedling, a fool will hide his secrets, let's see, see what other surprises he has for us. ”

Those students stopped practicing at this time, and looked at Xu Zhuo's operation with straight eyes.

On the other side, Lin Aimin turned off the steamer, took out all the long strips inside and put them on the board to dry.

Then he hugged his arms and watched Xu Zhuo's fried meat, and the corners of his mouth hooked unconsciously.

Obviously, he admired Xu Zhuo's craftsmanship.

On Xu Zhuo's side, the second time has been fried, at this time, the whole piece of meat has become slightly hard, and the color of the meat skin has also darkened, and it looks closer to brown at this time.

But that's not all.

Soon, Xu Zhuo pricked the skin of the meat with a loose meat needle and smeared it with white vinegar again.

I tried the temperature of the oil in the pot, and it was at most 50% hot.

Xu Zhuo turned off the heat, then pinched the pieces of meat and put them in the pot in turn.

Once in the pan, flip the pieces of meat so that the skin of the pieces is downward.

Three or four minutes later, Xu Zhuo fished out the meat piece again.

This time, the color of the flesh skin is already red.

In terms of color alone, it is really close to roast duck.

However, it has to be blown up again.

Lin Aimin next to him also started to get busy at this time.

He picked a pan with a slightly flat bottom and put it on the stove, put a little oil in the pot, and after heating it, put all the long strips made of oil bean skin into it and fry it over low heat.

This is a very challenging step in cooking, and if the fire is a little bigger, the outermost layer of oily bean skin will be pasted.

However, if the heat is low, the fried bean skin will not be crispy, but will become greasy.

After frying one side, Lin Aimin took a big spoon with a wok.

The oily bean skin in the pot flipped in the air and fell steadily into the pot.

This hand immediately attracted the attention of the students.

In the culinary technique, the large spoon is one of the few steps that can attract applause.

It even looks more exciting than knife work.

After the fried bean skin was fried on both sides until it was golden and crispy, Lin Aimin took the rest of the sauce and poured it all into the pot.

Infuse the soul!

At this time, Xu Zhuo also began to blow up for the last time.

He turned on the fire and boiled the oil for two minutes, and when the oil in the pan was almost forty percent hot, he turned off the fire.

Then, the pieces of meat are placed in the pan in turn.

Lin Aimin, who was not far away, was also holding the pot and shaking it constantly, so that the sauce in the pot was evenly stained on the oil bean skin.

After a few minutes, the vegetarian duck came out of the pot, and the sauce-stained vegetarian duck looked a little heavier in color, but it was very close to the finished duck.

And the smell with the flavor and sweetness of the sauce makes people feel like they are in a sauce duck shop.

On the other side, Xu Zhuo also fished out the piece of meat from the pot.

The crimson skin looked like the skin of roast duck, and the students around them couldn't help but swallow.

Lin Aimin cut the duck into sections with a knife and placed it evenly on the plate.

The color on the outside is dark, but the color on the inside is a little light, and with the fillings inside, I really think it's a duck with rotten meat and bones.

Xu Zhuo's side, when the meat was not hot, also began to cut the meat.

He took a kitchen knife and cut the pieces of meat into three-millimeter slices, each with the skin on it.

This step seems easy, but it is actually a test of knife skills.

Because the skin is very crispy, but the pork inside is very soft.

If you're not careful, you'll cut the meat apart.

So when Xu was clumsy, the people next to him really didn't dare to come out, and they could only hear the sound of Yu Keke swallowing saliva desperately while shooting.

Place the sliced meat on a plate, place a small plate of dipping sauce and shredded green onions, and a few thin and transparent lotus leaf cakes.

Who would dare to say this is not roast duck?

Lin Aimin walked over and looked at it twice, then turned his face and asked the students.

"Now, do you still think that the internship with Boss Xu is a random arrangement of the school?"

Well?

Xu Zhuo on the side was stunned for a moment, isn't it a plot of slapping his face?

Why has it changed again?

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Because the plot is relatively coherent, this chapter is written as a large chapter of 3,000 words, I hope you can enjoy it.