Tuo Suzi put the blessing, two fresh Xijiang dace did not make a piece of edible lotus pond fish cake.

Seeing that everyone looked at him a little wrong, Su Zi spread his hands: "I said that the pot moved first, do you believe it?"

There was an instant sound in the room.

This embarrassment lasted until Xue Yi came in with three ducks.

"It's so early?" Xue Yi glanced at the time and was a little surprised.

"Let's come over to see Boss Su practicing cooking, Master Xue, why did you come so early?" Zhao Xiaoman replied and asked rhetorically.

"三 (tào) duck. ”

Mo Xiaomi hurriedly replied: "A few days ago, a high roller ordered three tào ducks at a time and said that he was going to treat him, and the time was noon today, and Master Xue should have come to prepare the materials." ”

"Hmm. Xue Yi nodded with satisfaction and looked at Su Zifang and praised: "Xiaomi just remembers clearly, unlike some people who are still unprepared." ”

Su Zifang: ???

When it comes to the noon arrangement, I will say, how inexplicable cue my own meal.

After stopping for a few seconds, seeing Zhao Xiaoman and Mu Fei constantly glancing at him, he finally reacted that Xue Yi was going to teach him three (tào) ducks, and he deliberately mentioned it.

After understanding what Xue Yi meant, Su Zifang was about to express his determination, when he heard Xue Yi say angrily: "I have already killed and cleaned the chickens and pigeons, hurry up and bring them over." ”

"Hey, let's go!"

Suzi moved faster than a rabbit, and before she finished speaking, she took out three chickens and pigeons from the refrigerator and brought them to the cooking table.

"It's still early, so come and have a look. ”

Xue Yi has always been cooking in the back kitchen, and he will give Zhao Xiaoman and others some guidance, and now he has to teach three (tào) ducks, and Suo (xìng) shouted over to watch, and saved them from studying with Su Zifang again.

"Thank you, Master Xue/Grandpa. ”

Several people spoke together, and immediately after speaking, they came forward and looked at Xue Yi cooking three (tào) ducks.

After all, they had only eaten this dish once when Xue Yi first came, and the remaining fresh taste (rì) did not disperse, and then because of the excessive queue for the temporary menu, they could only smell the taste when Xue Yi made this dish!

"Xiao Su, you've eaten three (tào) duck before, and you've seen me make it, so let's talk about the key to this dish. ”

Su Zifang: ......

He tried hard to recall Xue Xinjian's words, but when commenting on this dish, he only held back two sentences: "三 (tào) duck is very particular about knife work, requiring bonelessness without hurting the skin (ròu), and the finished product is called Qisa soup, which is extremely delicious." When eating, peel off layer by layer. ”

"What else?" Xue Yi asked with a slight smile and a nod.

"It's gone. ”

Xue Yi: ......

Fortunately, he didn't rush to praise just now, otherwise he would have been put into the pit by Su Zi again.

Glancing at the disciple who had not yet succeeded, Xue Yi opened his mouth to speak.

"No chicken, no feast, no fish. ”

This sentence is the attention of the older generation, because at that time the living conditions were not good, the chickens had to be kept to lay eggs early, the fish had to be sold for money, and as for the pig (ròu), ordinary people may not eat it several times a year, so there is this sentence. ”

However, the point revealed by this sentence is that the banquet must have a first dish. ”

"三 (tào) duck happens to be the first dish of Huaiyang cuisine, and it can also be said to be the façade dish of Huaiyang cuisine. This dish looks bland at first glance, with yellow soup and small green vegetables, but it is just a pot of duck soup. But the more I ate, the more I felt unusual. ”

"When eating, you can't break it up, you have to taste it one by one, one by one (ròu) of soup. Duck fat, chicken tender, pigeon fragrance, umami layer by layer, the three flavors are intertwined with each other, and finally eat the seasonal vegetables in the pigeon's belly, it is simply fresh to the extreme, and the taste is extremely wonderful. ”

You've already tasted it, so I won't say more. Next, I'll make this dish, you watch and learn, I'll make three dishes, and it's up to you how much you can see.

Xue Yi picked up the kitchen knife and slashed a long knife edge along the duck's neck to the back.

Reach in, preliminarily explore the place where the knife needs to be moved, change the scissors, and cut the tendons at the junction between the duck (ròu) and the duck bone in a few clicks, and in less than ten minutes, all three ducks are cleaned.

Fill in water and clean, seal the knife edge and not a drop of water leaks out, but there is not a single bone inside.

"The most important thing about the three (tào) ducks is to get rid of the bones, and among the few of you, only Xiaoman has this knife work. Xue Yi's gaze deliberately skipped over the other three and knocked on.

Zhang Zidan spoke calmly, "Master Xue, I have made gourd duck before, I should be able to try it too!"

Mu Fei hurriedly followed: "I made boneless roast chicken before, so I can probably try it too." ”

Su Zifang looked left and right, and then looked at Xue Yi, feeling that danger was gradually coming.

"Good. Next, each of you will produce a three (tào) duck per day, millet you remember to register a limited special price, and the raw materials will be handed over to Xiao Su. ”

Xue Yi ordered casually, and Su Zifang collapsed.

At his speed, he is afraid that he will not have to do anything in his free time to ensure the supply of these three parts of three (tào) ducks.

It has to be that every ingredient is successfully deboned, but if the skin is broken, it has to be restarted.

"The difficulty after bone-removal is blanching. Xue Yi continued to speak, and demonstrated it himself.

Grab the pigeon's head, turn the pigeon from the inside out, dip it in boiling water, blanch it for a few seconds, then remove it and wash it with cold water, and then change to the other side to continue to blanch.

After the whole blanching was over, Xue Yi stuffed Jinhua ham, dried shiitake mushrooms, and fresh bamboo shoots into the pigeon's belly to make the pigeon plump.

Continue to blanch the chicken as described above and stuff the pigeon whole into the belly.

"Do you see any difference?" Xue Yi slowed down his movements and tested everyone.

Before the other three could react to the difference, Su Zifang, who had been replaced by the [Mother of Success] achievement, had already replied: "Master, when you stuff the pigeon, it is the opposite cavity, it should be to make the internal and external shapes (tǐng) pull." ”

Xue Yi: !!

He didn't expect the people in front of him to see this detail, after all, it was difficult for a chef who had never even made a tào duck to understand this.

As a result, Su Zifang made his actions and intentions clear.

If he hadn't stood in front of him and hadn't moved, Xue Yi would have suspected that Su Zifang had changed to a twin brother with superb cooking skills.

The remaining three: !!

The same nine-year compulsory education, why did you secretly make up the class.

Su Zifang confidently turned around and smiled evilly.

The feeling of opening and hanging, it's so cool!

"Xiao Su is right, as soon as the good three (tào) duck is served, people should feel that the duck is good, the duck (shēn) is full and natural, and the soup is yellow and bright, the key is to pay attention to the order and direction when (tào), but you will understand these small details after you do it a few times. ”

"When the duck (tào) is ready, put the ham on the table, add the green onion knots, ginger slices and stock and steam it. ”

"This dish takes a little longer to steam, about 3-5 hours, otherwise the fire will not penetrate the pigeons. Pay attention to this as you do. ”

"The reason for steaming with the casserole is to keep the soup warm so that the soup doesn't cool down quickly after serving. There is nothing else to talk about, just put a few blanched greens as a decoration before coming out of the pot. ”

Xue Yi put the lid on the pot and ended teaching.