The next day, Sunday, Lin Haocang got up very early and got up at about 6 o'clock.

Today can be described as in good spirits.

I hadn't gone for a morning run for a long time, so I immediately went to Luo Xueqiong's room, pulled her up, and then the two of them went for a morning run together nearby.

An hour later, the two returned home, sweating profusely.

I took a shower, changed my clothes, and came to the dining room for breakfast.

Luo Xueqiong picked up a piece of bread and bit it gently, looking at Lin Haocang, who was cutting ham sausages, he suddenly thought of something, so he asked, "Hey, when is your chef of Kyoto roast duck coming?"

Yesterday, I remember that Lin Haocang said that when he was in Kyoto, he invited a private chef to specialize in Kyoto roast duck, and he had already arrived in Ejima, and I don't know if I can eat Kyoto roast duck at noon today!

"He just settled his family, and he won't come until tomorrow, so today's lunch and dinner are without Kyoto roast duck!" Lin Haocang picked up a cup of Telunsu and drank it slowly.

Luo Xueqiong put down the bread and said excitedly: "Hey, tomorrow I want to learn from this chef and make Kyoto roast duck!"

"Just you?" Lin Haocang shook his head and said disdainfully: "You don't even know how to stir-fry!"

"Hmph" Luo Xueqiong curled her mouth and said, "We'll see!"

After breakfast, Lin Haocang and Luo Xueqiong played shooting games at home.

At 10 o'clock in the morning, Luo Xueqiong suddenly asked: "I want to eat Kyoto roast duck at noon today, is there a restaurant for Kyoto roast duck in Jiangdao?"

"No" Lin Haocang smiled, pinched her pink face, and said with a smile; "But if you want to eat, I can teach you how to make it!"

During these days in Kyoto, Lin Haocang was in the courtyard, with Mo Yayu and Zhang Xiaolei, who often ate Kyoto roast duck, and Lin Haocang also learned from the chef who made Kyoto roast duck.

Luo Xueqiong looked at Lin Haocang in surprise, "Do you know how to make Kyoto roast duck?"

"Let's go, I'll give you a leak, but you have to listen to me in the kitchen!" Lin Haocang planned to use Luo Xueqiong as a maid.

"Good, good!" Luo Xueqiong was very excited.

Then the two came to the kitchen in the villa, and Lin Haocang immediately instructed the maids to get some ingredients for Kyoto roast duck. At this time, the other chefs in the villa heard that Miss Young Master was going to make Kyoto roast duck today, so they all came to study, and an Italian chef and Chef Dongying also specialized in doing chores.

Soon the maids walked into the kitchen with five live ducks, "Master, this is the live duck you want!"

Lin Haocang nodded, and then said to Luo Xueqiong, who was stunned: "Let's start now, I'll show you how to slaughter ducks first." ”

As he spoke, he gestured with his hands and said, "First of all, we need to slaughter the duck by cutting off the three pipes, and we must drain the blood." Let's give it a try. ”

Luo Xueqiong held the knife, the whole person was trembling, the knife almost fell to the ground, and hurriedly asked the maid to do such a thing.

"Miss, let's do such a thing!" A chef and an Italian chef hurriedly picked up a knife and killed the duck.

Luo Xueqiong was frightened by this scene and held her eyes.

Lin Haocang shook his head and said, "Don't you dare to kill ducks, what else do you learn Kyoto roast duck!"

"I'm going to kill it" Luo Xueqiong pursed her lips and said, "Alive, I can't do it"

Then several people moved to the edge of the basin, and Lin Haocang asked Chef Dongying to take out the boiling water that had already been boiled and continued, "Let's use slightly scalding boiling water to pour on the duck feathers." You don't need to pluck your hair beforehand, just blanch it. Be careful not to hurt your skin after plucking. ”

After speaking, he stood by and watched the two chefs finish plucking their hair. Lin Haocang continued to instruct: "Standing, we can dig a small hole under the duck wings, take out the internal organs, and wash them." ”

After the two chefs finished these tasks, Lin Haocang took them to the kitchen and continued to explain: "We boiled the caramel in a ratio of one to six, poured it on the duck body in four times, and then hung it on the hook over there, remembering to hang it around the neck." When the two masters are done, come out with me, and we will demonstrate another method. ”

Time passed slowly, and soon the remaining two ducks were slaughtered, dehaired, washed and gutted in the same way. Lin Haocang took out the ingredients prepared in advance and let the two chefs evenly coat the inner cavity of the duck. He inserted the wooden pipe he had prepared from the butt of the chicken into the duck and blew vigorously.

"Chefs should remember that after coating the ingredients, the duck should be scalded with boiling water to make bumps. Then hang the same in the kitchen, and unlike the previous saying, we apply the sauce to the duck, and we have to keep it on the side, and when it's dry, we apply it four or five times, and then wait for it to air dry. It usually takes four to five hours to air dry. ”

Soon the preparations were almost done, and on this day, it was also lunch time. Everyone made Kyoto roast duck and some other dishes, and they were already very tired.

Luo Xueqiong also did a lot of things during the period, and was called back and forth by Lin Haocang as a maid, and he was so tired that he couldn't do it, so he lay on the stool.

After a brief lunch, I rested for a few hours. The ducks are almost dry. Lin Haocang continued to guide the two chefs, as well as Luo Xueqiong.

"Okay, let's get to work, tonight is to eat authentic Kyoto roast duck, you can't be a little sloppy, you, Luo Xueqiong, hurry up'''"

"Oh, oh" Luo Xueqiong knew what he was going to do before Lin Haocang finished speaking.

Today's Luo Xueqiong is particularly like a little maid, who was called by Lin Haocang and enjoyed it.

At this time, Lin Haocang walked up to the hanging duck again and said, "What about our duck, because this is Jiangdao, the weather is relatively hot, just dry it for four to five hours." But in other places, it would have been twelve hours. Also, we poured the duck with starch sugar, stuffed it in the anus and poured it with water later, and then hung it on a special hook and simmered it in a special boiler. And this woodpipe, we still have a special oven to grill with charcoal fire later. Okay, let's move on!"

Soon everyone came to the garden of the villa, and looked at the lone oven, as if there was already another one with a slightly different shape.

"I'm going to say now, you guys do it, this oven on the left is for simmering. We used partitions to separate the fire from the ducks. Simmer for half an hour. On the right, there is a small gap where you can just place a wooden stick with the duck's belly, and then directly contact the charcoal fire, which must be rotated repeatedly and the heat controlled. The first one is very simple, the two of you put the duck in it first, and then we will make a charcoal fire and grill it directly. ”

Looking at Luo Xueqiong, who was stunned, Lin Haocang ordered: "By the way, Luo Xueqiong, you go and burn the fire!"

The stew was quickly over. came to the barbecue grill on the right, and according to Lin Haocang's instructions, Luo Xueqiong began to apply oil repeatedly, and also pay attention not to burn the duck skin.

Soon, the sun was setting, and it was time to eat again, and the Kyoto roast duck was ready, and of course the other maids and chefs made a lot of other dishes.

So everyone enjoyed this sumptuous meal in the garden together!

Because no one had ever eaten Kyoto roast duck, everyone was very curious, and they all came to taste this kind of food, and they were all full of praise.

The maids and chefs have an unimaginable height of admiration for Lin Haocang!

Luo Xueqiong's appetite is quite good, because she is so tired that she is dying of Kyoto roast duck today.

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