"Well, it's steamed. Liu Mang opened the steamer and took out a tray from it.

Inside the tray are chunked taro, which has been steamed for more than two hours from the afternoon until now.

"Crispy Duck with Lychee Mushroom" is a signature dish in Guangdong, and its process is also cumbersome and very ingredient intensive, so few chefs have made it in recent years.

The lychee in the name of the dish does not refer to lychee, but to the puree formed by steaming and grinding taro. And it must also be used, Lipu taro from Lipu County, western Guangxi.

Lipu taro, also known as betel nut taro, has a high starch content and purple lines on the inside after being cut, which is especially suitable for cooking with meat.

As a specialty of western Guangxi, Lipu taro has long become the first choice for the royal ceremony at the end of the year. Especially in the Qianlong period of the Qing Dynasty, it reached its peak. With the broadcast of that TV series, "Prime Minister Liu Luoguo", Lipu taro is even more well-known in the country.

Thanks to the convenience of today's logistics, it just so happened to be the season of Lipu taro, and Liu Mang bought this taro in the vegetable market in Fengcheng.

After taking a fresh-keeping bag, Liu Mang filled the steamed taro inside, placed it on a cutting board, and then crushed it into a puree with a rolling pin.

Then take some cooked lard, some flour, add a little salt and pepper to taste, and mix well with taro paste.

After all this, Liu Mang walked to the stove, the crockpot on the stove was steaming, and a duck with crimson skin was boiling in the crockpot.

The twist duck raised in the kitchen god space weighs six or seven pounds before slaughtering, which is the longest and largest one in the space.

Before simmering in the crockpot, Liu Mang first blanched the shape with hot water, then marinated it with dark soy sauce, fried it in an oil pan until the skin is colored, and finally immersed it in the soup stock with ginger, star anise, Sichuan pepper, bay leaf, chives, oyster sauce, grass fruit, rice wine, tangerine peel and other condiments to cook.

Liu Mang poked the duck's wings with a bamboo stick: "Well, the duck is also ripe." ”

Carefully scooping the duck out of the soup with a colander, Liu Mang stepped forward and sniffed it: "The taste of tangerine peel is very strong, and it is not in vain that I took out such a good inventory." ”

The tangerine peel added to this bucket of soup is the 20-year-old tangerine peel that Liu Mang brought from upstairs.

Tangerine peel is a kind of Chinese herbal medicine made from citrus peel drying, and it is also a commonly used adjunct in Chinese food. It is mostly used to make soup and add aroma to brine.

Generally speaking, the older the tangerine peel, the stronger its aroma and the higher its medicinal value. Of course, the price is also rising.

For example, the tangerine peel that Liu Mang added to the jar today costs about 5,000 to 6,000 pounds, and those stored in dozens or even hundreds of years are even more expensive than the same gold.

After placing the duck in a basin to brew cool, Liu Mang washed his hands and saw that it was five o'clock in the afternoon, and it was time to prepare to open for business.

opened the roller shutter, and Liu Mang found that there were already two acquaintances waiting there, Liu Chang and Cui Niuer.

"I'll just say, the boss is always very punctual. Liu Chang shook his mobile phone at Cui Niu'er: "Look at it, it's not much, it's not bad." ”

"Hello, it's been a long time since I've seen you. Liu Mang said with a smile.

"We just came back from Yanjing, no, as soon as we got out of the car, we rushed to the boss. Cui Niuer replied.

"No wonder, come in and sit. Liu Mang stepped aside.

"Well, it's so fragrant!Boss, what kind of dish is it today?" As soon as he entered the door, Liu Chang sniffed and said.

"Recently I've been copying some old dishes that are on the verge of being lost, and today I'm making 'Crispy Duck with Lychee'. ”

"'Lychee Crispy Duck'? It's very emotional to hear the name!" Liu Chang put down the guitar he was carrying behind him against the bar and replied.

"Boss, I saw you on the TV news. After sitting down, Chang Cuier took out her mobile phone: "Rejecting Michelin's star rating is really your usual style!"

"What is my usual style?" Liu Mang touched his nose and replied.

"I can't tell...... Cui Niu'er tilted her head sideways and thought for a moment: "Anyway...... It's awesome! It's awesome!"

"By the way, what are you doing in Yanjing?" Liu Mang was a little embarrassed and diverted the topic.

"Boss, don't you watch TV?" Liu Chang took a sip of the tea handed by Liu Mang, and said in surprise.

"Do you think I have a TV here?"

"Uh...... All right. Liu Chang looked around, with an expression of being defeated by you.

"You always know about "The Voice of China", right?" asked Cui Niu'er.

"Well, that's what I know. Liu Mang nodded.

"The Voice of China" is currently the hottest music talent show in China. Although Liu Mang only uses his mobile phone to swipe the news every day, he has also seen the news of this show from many news.

"The two of us got into a group and went to the show. and also passed the blind selection of mentors and joined the team of Huang Lun's mentors. Cui Niuer said excitedly.

"Congratulations. Liu Mang said with a smile.

"Thank you, boss. Liu Chang said.

"Thank me, why do you deserve it? I didn't help you. ”

"Do you remember what you said to me last time you were at the bar?"

"What's the matter?" Liu Mang couldn't figure it out for a long time: "I forgot about it a long time ago." ”

"You said that music and cooking are the same, others are always others, and only the most authentic voice in the bottom of your heart is your own way. ”

"Really?" Liu Mang was a little embarrassed: "I just said it so casually." ”

"But your casual remarks have given us a lot of confidence. Liu Chang looked grateful: "The song we passed the teacher's blind selection is the song "September". And the teachers also listened to our other original songs and thought it was great!"

Success always belongs to those who are prepared. I've always been optimistic about you. After Liu Mang finished speaking, he walked to the back kitchen: "Okay, don't say more, I'm going to cook." ”

"Oh. ”

Liu Mang took a kitchen knife, started from the duck's belly, and slice a piece of duck breast about two inches thick and half a foot long and half a foot wide.

This 'Lychee Crispy Duck' can be used in the dish, and this duck breast with skin is the only one that can be discarded, or used as scraps to make soup.

For restaurants, it takes so much effort, but so many ingredients have to be wasted, and the cost is obviously unbearable. This is probably the reason why it has gradually been abandoned by major restaurants.

The duck breast is spread on a cutting board, and Liu Mang first smears a layer of egg yolk and sprinkles a layer of cornstarch. Next, knead the taro puree prepared in the morning and spread it on top of the duck meat.

The taro paste on the spread is up to an inch thick, and after it is laid, Liu Mang gently squeezes it with the back of a spoon to make it balanced and flat.

After all this is done, it is time to move on to the final process - frying.