Liu Mang lifted the lid of the pot and pinched it with his hand without saying a word: "Look at the thighs and chest of this duck, the muscles on both sides feel soft and bulging, indicating that the duck has been cooked." Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ”

Liu Mang nodded, fished the duck out of the pot, put it in a large basin, and waited for it to cool down naturally.

Jinling saltwater duck has long been famous, Qing Dynasty Nanjing chronicler Chen Zuolin "Jinling Zozhi" said that the duck is not produced in Jinling, the rate in Shao Bo, Gaoyou between the taking. Thousands of young birds in flocks, crossing the river to the south, the pond is full of livestock, about ten fat and edible......"

Taking advantage of the cooling of the saltwater duck, he shook his head silently and talked about the allusion of the saltwater duck.

Liu Mang washed the cutting board, and sharpened the kitchen knife on the whetstone, ready to cut the duck.

After the knife was sharpened, the duck was almost cold, and Liu Mang lifted the duck to the chopping board and began to use the knife.

"Cutting duck is also a technical job, but unlike sliced roast duck, this Jinling salted duck pays attention to even the belt bone, so you have to chop the legs and wings first, and then use the knife technique of a horizontal knife. Silently commanded.

Liu Mang let out a 'hmm' sound, and the sharp blade slashed through, unloading the duck's legs and wings neatly, and then chopping them in half and cutting them into long strips.

"Alright, Boss?" Five-Eyes craned his neck and stared at the saltwater duck on the plate.

"It's OK to eat, but it's even better with ginger and garlic. He said silently.

"That's fine. ”

Liu Mang picked up a few cloves of garlic from the basket, and took out a piece of old ginger from the sand pile in the corner of the house to clean the sludge on it.

The garlic cloves are chopped into fine mushrooms, and the ginger is mashed into a puree with a garlic bowl to remove the foam and retain its juice, then add a few drops of old vinegar, and the dipping dish is ready.

"Brother Mang, you can start eating. Wu Jing swallowed.

The salted duck with white and oily skin and tender and reddish flesh is cut into even strips and placed on a plate, making people drool at the first sight.

"Wait a minute, monk, you go to my room, on the beam near the window, there are two bottles of good wine left over from last time, you take them, and practice for my apprentice today." ”

"Okay, old ghost, shoot and change places, no wonder I can't find it!" Wu Jing looked at him in surprise and went away.

After the wine was brought over, Wu Jing filled the cup without saying a word, and Wu Jing took it first: "Let's go together." ”

"Okay!"

Liu Mang drank it all, then picked up a piece of salted duck and put it in his mouth.

The entrance is slippery at first, which is the result of the gelatinous precipitation inside the duck skin after it has been cleared by water.

Then the duck meat is soft and tender, and the duck meat that has been smeared with salt and pepper in advance is marinated, and the original fishy smell of the meat is completely removed. The low heat and the cold water added to the duck have been repeatedly expanded and contracted, so that the juice in the duck meat has been preserved to the greatest extent.

Finally, there is freshness, which is the taste of duck meat itself, which is exerted in the mouth, and makes people's saliva begin to secrete a large amount.

"What's going on?"

"What's wrong?" asked Bu Si.

"Master, there are obviously no almonds in this duck, how can there be an aroma of almonds. ”

"Haha, you don't understand this, the pre-marinated salt and pepper penetrate into the duck meat, and after a few times of blanching, it will naturally exude this almond-like aroma. But some people say that it is fragrant osmanthus, which is one of the reasons why Jinling saltwater duck is also called osmanthus duck. ”

Everyone had a great meal.

Wuyan and Wu Jing both drank too much, laughed and danced, and finally hugged each other and sang Zhou Huajian's "Friend" with teary eyes.

Friends go together for a lifetime, and those days are no more, in a word, for a lifetime, for a lifetime, for a lifetime, a glass of wine......

Early the next morning, next to the road at the foot of Shaogong Mountain......

"Master, Wu Jing, go back. ”

"Good boy, this is for you. Bu Su pulled Liu Mang to the side, took out a booklet from his chest and handed it to him.

"This is?" Liu Mang took it and looked at it, and there were three small characters of ancient seals on the yellowed cover of the booklet - Diao Ding Ji.

"Master, I can't ask for this. Liu Mang hurriedly excused himself.

Liu Mang never thought that the things that Han Shaobai valued so much, and cherished silently, would be handed over to him.

"Here you go, and you take it. Bu Yu's expression was very solemn: "This book of "Tune Ding Ji" is the cooking experience that our school of teachers and chefs have explored from generation to generation, and it has always only been passed on to the next generation of personal disciples. You have to keep it well, and when you have your own experience, you must also record it and pass it on to future generations. ”

"I see, Master. Liu Mang nodded.

"I'm old, maybe one day I'll kick my legs and go to see my grandfather. You are my only apprentice, and we still have to rely on you to pass on the things of our faction. Speaking of this, there was a trace of sadness on his silent face.

"Master, as soon as the Chef Contest is over, I will come back to see you. Liu Mang's voice was also a little choked.

He looked at the old man in front of him and remembered his grandfather, who was also so amiable.

"Monk, come here. Liu Mang walked to Wu Jing's side and pulled him aside: "My master is old, please take good care of him, let him drink less wine, wear more clothes, and now the weather is cold, don't catch a cold." ”

"Don't worry, Brother Mang, I'll take care of the old ghost. Wu Jing nodded repeatedly.

"Also, if you take this, it's about to turn into autumn and winter, and it's inconvenient to go down the mountain, so don't go to chanting. Use this money to buy more quilts, rice, and so on, and store them in the temple. Liu Mang took out a large bundle of bills and stuffed them into Wu Jing's hand.

"Okay! I'll take it. Wu Jing naturally took it.

Because he and Liu Mang both know that the friendship between men is not in these false politeness.

"Yes, there is. I left a pot of monkey wine under the kitchen board, don't drink it all, leave some for my master. ”

"Understood, when the old ghost misses you, I'll take it out and give him a drink. ”

"Alright, go back, I'll be back soon. ”

"Monk, don't worry, when I get mixed with the boss, I'll come here to pick you up and the old ghost, when the time comes, we will eat and drink spicy, brother, I will take you to open the meat again, so that you can see the world of flowers outside!" Five Eyes also walked over and put his arm around Wu Jing's shoulder.

"Don't send it, the car is coming. Master, let's go. ”

Liu Mang knelt down, respectfully kowtowed to Buyu, and then stepped on the bus to the provincial capital with Wuyan.

The bus started, and Wu Jing waved her arms desperately in the back of the car.

Looking at the vehicles that were getting farther and farther away, he took out the suona he usually used when chanting, and played Li Shutong's "Farewell" with "Woo Woo Ya".

Outside the long pavilion, by the ancient road, the grass is green. The evening breeze blows the willow flute, and the sunset is outside the mountain. The end of the sky, the corner of the earth, the acquaintance is half scattered......

ps: Thank you for the book friend 160626182606642, edamame tofu, several principals, and the recommendation votes of everyone, thank you very much!