When you first start lying, you may feel nervous and panicked, but after lying too much, everything will become natural, and even if you look at people, your eyes will still remain calm.

This is the case with Boss Xu.

He said with a smile: "Actually, a long time ago, I was secretly researching the dishes at the first banquet of the founding of the country, and I planned to copy them for the elders to taste one day.

But there are very few recipes for these dishes, except for some people who have done it once or twice when they show off their skills, there is no record of the others, and I searched for many days on the Internet before I found the complete tutorial.

Then practice secretly in private, and when you meet the masters of the older generation, I will also ask you side knocks.

Originally, I was going to learn to make it together in the future, but I always have no bottom in my heart, so while you are here, I will try it once, and if there are any mistakes, I can correct them immediately, and I won't add mistakes to mistakes. ”

The elderly, what they like to hear the most is the young people's filial piety.

So Xu Zhuo used this reason to prevaricate this matter.

even made Zheng Guangyao's face full of emotion, and praised Xu Zhuo for being a good boy.

At this time, Wei Junming made a small suggestion to Xu Zhuo: "Xiao Zhuo, you can cut off the duck butt and don't need to keep it, because even if the duck butt you make is completely tasteless, under normal circumstances, no one will eat it, so it is better to cut it off directly, and it is easier to do so." ”

That's what he just wanted to say.

Although Xu Zhuo's way of handling duck butts is correct, in Chinese food, many dishes are not determined by whether they are handled cleanly or not, and are related to the concept of the person who eats the dishes.

For example, this duck butt, even if it is processed without any taste, but the people who eat it will choose not to eat it, because many ducks' duck butts taste fishy.

This deep-rooted concept makes many people selectively stagger the duck butt when they eat it, and even try to eat the meat away from the duck butt.

In order to avoid the smell.

Wei Junming's words made Xu Zhuo suddenly realize that it was not right for him to cook completely according to the tutorials given by the system, and at least consider the customer's acceptance of the dishes.

Small details such as the removal of the duck's butt have to be taken into account.

You can't just follow what you want to do with the system.

He cut off the duck's butt whole, and then soaked the hammered duck in clean water and soaked it in bloody water again.

Then he boiled a pot of water and began to prepare the duck.

When making this dish, you need to blanch it inside and out with boiling water, which can not only rinse the dirt on the surface of the duck, but also make the duck skin more tenacious and will not break the skin when cooking.

Xu Zhuo boiled a pot of water, and put ginger slices, green onions and cooking wine in the water, which can better remove the fishy smell on the duck and make the taste more delicious.

The pot for blanching the duck should be large, and it is best to soak the whole body of the duck into it, only in this way can the duck be better blanched.

After waiting for the water in the pot to boil, Xu Zhuo grabbed the duck's head in one hand and the spoon in the other.

First of all, put the duck on top of the pot and use a spoon to scoop the boiling water in the pot to rinse the duck's body, so that the duck skin can adapt to the boiling water, so that the duck skin will not break due to sudden heat after being placed in the pot.

After rinsing it with hot water, Xu Zhuo carried the duck's head and put the duck body into the pot.

When the duck is first put into the pot, it will float up, so you have to use a spoon to press the duck in, leaving only the part of the duck's head in your hand.

After a minute, lift the duck out of the water.

At this moment, the originally clear water in the pot suddenly became much more turbid.

The principle is very simple, when you pour hot water on the duck with a spoon, the skin of the duck will become stiff, which will make the pores of the duck skin fully opened.

The duck is then immersed in the whole water, and the boiling hot water will flush out the dirt from the pores.

This causes the water in the pot to become cloudy.

Of course, there is also blood in the duck's abdominal cavity.

After bringing the duck out, wait a little longer, and when the water in the pot boils again, put the duck in again and boil it again.

In this way, the skin and abdominal cavity of the duck can be thoroughly rinsed.

However, there is also a trick in this, that is, every time you press the duck into the water, you have to wait for the water in the pot to boil completely.

If the water in the pot is not boiling, it cannot be put in, because when the water is not boiling, the dirty things that have been washed out will float on the surface of the water, and when the duck gets out of the pot, it will get on the duck again.

In addition, the last time you put the duck in the water, you should put the duck head in it, and after the whole duck has been blanched in the water for two minutes, use a large colander to remove it.

Then rinse again with clean hot water and the scalding process is over.

When Xu Zhuo put the duck in the basket to control the water, the three off-site instructors standing next to him all nodded in unison, this step was done very well, even better than they imagined.

Although Xu Zhuo had already given them too many surprises, Xu Zhuo's performance today still surprised several elders.

This is probably the so-called back waves of the Yangtze River pushing the front waves.

Xu Zhuo didn't know that he was regarded as a back wave by several elders, and he was cutting pork belly at this moment.

That's right, it's the pork belly on the pig, which is an indispensable ingredient for making red grilled autumn duck.

It is also the key to making the duck fragrant and delicious.

You don't need too much pork belly, just five or six slices, too much will make the duck look greasy.

In addition to the pork belly, three or four soaked shiitake mushrooms are also needed to increase the compound flavor of the duck.

Shiitake mushrooms are ready-made, just pinch a few from the back kitchen on the first floor and soak them.

These shiitake mushrooms are used whole, and there is no need to change the knife, because these shiitake mushrooms are put into the soup when the duck is boiled to match the flavor, and these shiitake mushrooms are not put in when they are finally plated.

After the mushrooms and pork belly were ready, Xu Zhuo brought some duck soup.

Duck soup is a broth made from duck meat and bones.

When he came over for morning tea today, Xu Zhuo originally planned to cook some duck soup in a pressure cooker, but when he went to the back kitchen, he saw that this thing was actually ready-made, so he didn't do anything more.

When he can save trouble, Boss Xu doesn't want to toss more.

Put a wok on the rack, pour some peanut oil into the pan, add the pork belly slices and stir-fry when the oil is hot.

Then add shiitake mushrooms, star anise, rice wine, green onions, ginger, sugar, light soy sauce, dark soy sauce, duck soup, bring to a boil over a high flame and simmer for a few minutes.

The soup for the red steak duck is ready.

Next, Xu Zhuo brought a clean casserole and began to officially make red steak autumn duck.

————————

The nose pads of the glasses are broken.,Go out to fix it.,The update is a little late.,I'm sorry.,But it's still five more today.,Stay tuned.。