In the evening, on the way back to the first floor, Zheng Guangyao spoke highly of He Guoan's dish today.

Both the choice of dishes and the method are perfect.

There are so many dishes in Lu cuisine, but there are not many dishes that can not only meet the requirements of display skills, but also be made quickly, and at the same time have a light taste.

This stir-fried tenderloin shreds ticks all the boxes.

If nothing else, from the disdainful expressions when everyone tasted it to the shock and incredulity after eating it, it shows that the dish was very successful.

Surprise, that's the key to victory.

If He Guoan made dishes such as Confucius Yipin Pot as soon as he came up, then everyone would not be so picky.

Because the dish is too cumbersome and the ingredients are too exquisite, as long as you make [520 www.biquge520.xyz] to be considered a success, there is no way to pick and choose.

After praising He Guoan, Zheng Guangyao changed the topic and talked about Xu Zhuo: "Just now, Xiao Zhuo looked eager to try after eating the tenderloin, I thought he was going to cook, but I didn't expect to be happy." ”

Xu Zhuo smiled and said: "Today is Uncle He's home field, I can't take the lead." ”

Of course, this is a joke, Xu Zhuo then explained: "Originally, I was going to try to make a red chop autumn duck, but today is too late, a little rushed, it is better to do it tomorrow." ”

Red Grilled Autumn Duck?

Several people in the car were stunned, they didn't expect Xu Zhuo to study this dish.

Although there are not too many seasons now, and it is not yet autumn, it is not bad to eat red grilled autumn duck at this time, because the duck meat is cold and has a good effect on fire.

Eating duck meat on a hot day helps to reduce dryness and dampness in the body.

Wei Junming first said: "Where are you going to do it tomorrow? ”

His words were very tactful, saying that he was looking at it, but in fact, he was guarding Xu Zhuo, and if he made a mistake, he would immediately point it out, so that the dishes he could make would overturn.

He Guoan also said: "This dish is difficult, I'll take a look at it tomorrow, let's discuss it together." ”

He was a little modest in what he said, mainly because he was shocked by the original tape Shangchao that Xu Zhuo made in the capital last time.

And being able to come to the Culinary Academy as a teacher is all the credit of Xu Zhuo, so he uses the word "sparring".

It not only seems to give Xu Zhuo face, but also expresses a mood of active participation.

Compared with the careful thinking of the two middle-aged people, Zheng Guangyao was much calmer: "Since I make red grilled autumn duck, then I will wait to eat it tomorrow."

In the back kitchen of the state banquet, Yu Peiyong's red chopped autumn duck was praised by several leaders, and they all said that it was not inferior to the one eaten at the founding banquet.

Xiao Zhuo, if you want to make this dish well, ask your grandfather Yu more, he is the only one among us who has learned the eight major cuisines, and all kinds of dishes can be easily served, so don't miss this opportunity. ”

Zheng Guangyao's meaning is very simple, that is, let Xu Zhuo take advantage of Yu Peiyong's ability to play and jump, and try to learn his skills as much as possible, so as not to leave regrets in the future.

Young people are growing up day by day, but older people are getting older day by day, and Zheng Guangyao feels the deepest about this.

He didn't want his old friend's craft to be passed on, so he mentioned Xu Zhuo a little.

Xu Zhuo naturally understood what this meant, nodded and agreed, and also said that he would find time to learn Cantonese cuisine from Zheng Guangyao in the future.

Well, Yu Peiyong needs to have a successor, doesn't Zheng Guangyao need it?

It's a pity that the system hasn't given Cantonese food, otherwise Xu Zhuo really wants to make it happy and happy for the old man.

The next day, not long after Xu Zhuo had breakfast on the first floor, He Guoan, Wei Junming and Zheng Guangyao came.

I didn't drink again last night, and when they left, Wei Junming drove Xu Zhuo's car away, and Xu Zhuo drove Pang Lihua's BMW X5.

The three of them drove over early in the morning, naturally to watch Xu Zhuo make a red chopped autumn duck.

This is a dish of grilled dishes, all dishes with the word "grilled" are almost all kung fu dishes, such as the dishes such as grilled mutton and grilled whole pig's head that Xu Zhuo had made before, and the method is very cumbersome.

This red steak duck is no exception, and the method is also very cumbersome.

The duck is ready, it is almost a year old, and at this time the meat fiber of the male duck gradually thickens, and the fat in the body gradually increases.

Not very suitable for stir-frying or marinating, but suitable for stewing.

When they came to the kitchen, the duck was still alive.

Xu Zhuo slaughtered the duck in the backyard on the first floor, first cut the trachea and blood vessels on the neck and bleed, then boiled a pot of water, put the duck in it and scalded it.

The duck feathers grow very densely, in addition to the larger duck feathers, there are also very fine fluff, this should be removed, not careless, otherwise the dish will not be delicious.

Originally, you could use the feathers on the outside of the fire to cook chicken and duck, but this dish is not good.

Once the duck skin is burned over fire, the skin loses its soft texture and becomes slightly hard.

Since Xu Zhuo has mastered the C-level method, he naturally knows this.

He took tweezers and quickly cleaned the duck's feathers, then chopped off the duck's feet and cut the duck's back apart.

Take out the internal organs, and by the way, remove the gland from the duck's butt.

After doing this, soak the duck in clean water to remove the blood and let the duck open the pores by the way.

The three people next to them saw the end from the beginning, they originally thought that they needed to talk to Xu Zhuo, but they found that Xu Zhuo seemed to be very familiar.

After the duck is soaked, the next step is more critical.

Although this step is not a whole duck bone, it is not far from the difficulty.

This step is the malleus.

Many people know the steps of hammering meat, such as Chaoshan beef balls, which are made by hammering beef into meat puree little by little with an iron rod.

But when it comes to malleus, it's a lot stranger.

The so-called hammer bone is to use the back of a knife or a kitchen hammer to beat the bones of the ingredients through the meat, so that the umami flavor in the bone marrow can penetrate into the meat during the cooking process.

In addition, after beating, the meat attached to the bone will also be more detached from the bone and more convenient to eat.

Xu Zhuo took the meat hammer and knocked it on the root of the duck's thigh, and after feeling that the leg bone was broken, he replaced it with a joint part and knocked it.

The hammer bone should not be beaten too hard, otherwise it will be full of broken bones after it is done, and it will be impossible to eat.

In general, the bones and joints are broken and other parts are broken.

In addition, when beating, you also have to pay attention to the channel and angle, and the duck's skin must not be cracked in any way, otherwise it will be considered a failure.

So a lot of times, chefs make this dish by wrapping a clean towel around the meat hammer and beating the bones.

Because Xu Zhuo had skills in hand, he didn't use this kind of operation, which seemed to be very layman's, he borrowed his ingenuity and quickly beat the whole duck again.

From the leg bones to the wing bones, from the spine to the neck, except for the duck's head, nothing else has been spared.

The beaten duck collapsed on the board like a drunk, and at this moment the duck could be posed in whatever shape he wanted, no different from taking off his bones.

However, because the bones have been smashed open, the bone marrow can penetrate into the duck meat, so after the dish is made, it is better than the whole duck with the bones removed.

"You actually know the hammer bone, and you beat it so well, who taught you, Feng Weiguo and Zhao Jinma? They don't seem to have this level, right?"

Zheng Guangyao looked at Xu Zhuo, his face full of doubts.

Xu Zhuo: "......"

You ruled out the correct answer I had prepared, how do I answer?

Do I have a system for forcing me to have a showdown with you?