"Why don't I make you a try?"

Su Zifang tentatively spoke.

Meng Lou looked at Su Zifang with a little disbelief.

"Sichuan cuisine, can you?"

"It should be possible, if not, I can go and ask, there is a master of Sichuan cuisine in Jingling University. ”

Hearing this, Meng Lou was obviously a little moved, his lips squirmed as if he wanted to say something, but he turned his head and asked a word.

"Why do you want to help me?"

Fortunately, Su Zifang had already thought of this reason before going out, and he didn't panic when asked at this time.

"To make an offering to the God of Wealth, it is better to invite the God of Wealth to eat, eat people with a short mouth, and I will be embarrassed if I don't bless it when the time comes!"

Meng Lou listened to the reason and shook his head.

"That's it, it's all neighborhoods, and I can trust Boss Su, so it's bothering!"

Su Zifang nodded, and led the way in front with a happy face.

There are still a lot of doubts in my head.

Okara duck, he had never heard of this dish, but looking at Meng Lou's appearance, this dish seemed to be very common.

It shouldn't be!

And, listening to the name, it's a bit like a light dish.

This is a dish that tests the kung fu.

Although many people think that Sichuan cuisine is spicy and fragrant now, the Sichuan cuisine that can be served at the banquet is all light.

The original taste of the ingredients, no matter what the cuisine, is a standard for evaluating the chef's skill and the quality of the dishes.

When he arrived at the store, Su Zifang took Meng Lou to the small box upstairs and served a pot of tea.

"You sit down first, I'll go down and study it, and I'll bring it up for you to taste later!"

went downstairs and instructed Mo Xiaomi to send tea and dried fruits, while Su Zifang himself plunged into the kitchen and began to study bean dregs and ducks.

After checking the Internet, I finally found a more reliable one in a bunch of pages of "how to feed ducks with bean dregs" and "can you feed ducks with bean dregs".

After clicking in, I found that the introduction was a cake made of green onions, ginger pieces, and refined salt, which should not be the same thing as what Meng Lou said.

Shaking his head again, about to close the page, Su Zifang's gaze suddenly fell on a line of small words on the page.

"Okara duck is rumored to be a light delicacy in Sichuan cuisine, but it is almost lost because of the difficulty of making it. ”

"At present, it is extremely rare in Bashu, and only some masters can do it. ”

Su Zifang: ???

A dish that is basically lost, how did Meng Lou eat it!

It's not quite what I expected.

Meng Lou is really the kind of prince who escaped from the castle, not Disney's escape princess disease?

But time doesn't allow him to think about it now, and finding the right way to make okara duck is the right thing.

A phone call to the Master of Degree, it was the quickest solution he could think of.

Not a busy time, the call was answered quickly.

Su Zifang could hear the sound of the blower whirring across the phone, and he didn't have to think about it, he must be researching a new dish.

Su Zifang was embarrassed to bother for a long time and went straight to the point.

"Master Cheng, do you know the bean dregs duck?"

"Know, you wait. ”

Hearing Su Zifang's question, he shouted first, and within a few seconds, the sound of the blower stopped, and the sound of the degree continued to sound.

"I'm free, you say. ”

"There was a guest who ordered a dish of okara duck, and I didn't find it for a long time, so I'm here to ask you. ”

The degree responded, as if thinking about something, and spoke in a few seconds.

"This dish is old Sichuan cuisine, and the person looking for you is a foodie!"

"Hmm, how can you see it?" Su Zifang didn't understand a little, how could a dish be a glutton?

The degree of leisurely spoke: "This dish is not common in Sichuan cuisine, because the processing method is more cumbersome, and the key is that there are not many people who order it." ”

"I was lucky enough to go to Master Cao's to have a tooth sacrifice before I learned about this dish. ”

"Even Master Cao spent a full hour and a half making this dish, and he still concentrated on doing it, think about it, how can there be time to make this dish for you in an ordinary tube!"

"What can be done must be a high price, and half of the people who eat it like this. ”

"This repetition led to the fact that the dish was almost lost. ”

"Fortunately, I still remember the process, you wait!"

As he spoke, Su Zifang turned on the recording mode to record, and in less than three minutes, he finished speaking.

Su Zifang finally understood why such a dish had to be made for an hour and a half.

Because it's really cumbersome, and the chef has to pay a lot of attention!

A duck of about three catties should first discard all the feet, wings, beak, and internal organs.

After the hot water is quickly boiled, the blood foam is removed, and the duck's whole body is watered with ice water to make its skin and flesh tighten, so as not to affect the shape of the later steaming.

Most of the hemp ducks in the store are of this size, and the live ducks are now killed, which is more delicious.

Su Zifang quickly processed the duck as required, and then began to taste it.

This step seems to be similar for all cuisines.

Rub the duck evenly with a mixture of salt and pepper to soak the flavor into the skin and flesh of the duck and create a salty and umami basic flavor.

Peel the ginger, knot the green onion, and put the whole peppercorns into the duck belly, add the broth and start steaming.

According to the degree, this step takes at least an hour and a half!

Steaming until the duck is soft and easy to debon, it is considered to be the time for the fire.

The previous soup stock was to keep the duck meat fresh and tender, and the second was to add a touch of sweetness to the duck.

When steaming the duck, Su Zifang hurriedly prepared a portion of bean dregs.

It is still slowly ground out with a stone mill according to the requirements of the degree, and it is not directly crushed with a soymilk machine or the like.

This step is not to highlight how delicious the dishes are made by hand.

Purely because the soybean milk machine bought by Su Zifang has a good effect, all the bean dregs are finely crushed, and there is no way to make fried okara.

However, at this step, the obtained okara cannot be used directly.

Because raw bean dregs will have a beany smell when fried directly.

The degree of perennial use of bean dregs to cook, taught Su Zifang a little experience.

Steam the bean dregs in the pot before making it to avoid the beany smell.

By the time this process came down, nearly an hour had passed.

Finally waited for the okara to come out of the pot, Su Zifang hurriedly put the okara in gauze to pinch off the excess water, and began to fry the okara.

This water is mixed with water vapor during steaming, and it still has a beany smell, so you need to prepare it separately when you fry the bean dregs.

Remove from heat and bring to a boil.

Pour all the bean dregs into the pot, and then it's time to officially fry the bean dregs.

That is, the most critical part of the production of okara duck.

In terms of degree.

The key to this dish is actually the taste and texture of the okara duck, which must be crispy, fragrant, and slightly spicy, which is the best.

The key lies in the heat and craftsmanship of the okara.

"Cook slowly over low heat, and pour the soup with golden crisp!"

Eight words, all the technical difficulties of fried bean dregs are summarized.

As long as Su Zifang follows this request, there will be no problem.