This is not burning Fulong liver, it is completely burning RMB!

Bai Xiaobai was amazed, not only curious about how much the new product was priced this time.

After all, just the Cherry Valley duck, the 500-year-old camellia oil and the thousand-year-old Fulong liver are all very promising, and they are by no means ordinary.

"System, Fulong liver is a kind of traditional Chinese medicine, are you sure that you can make delicious food? There are no adverse reactions, side effects, right?"

After all, Bai Xiaobai has never used Fulong liver, this is a traditional Chinese medicine, it is a three-point poison, whether it can be used as an ingredient, it needs to be confirmed with the system again.

After all, the disease comes from the mouth, and no matter how delicious the food is, it must ensure that the raw materials are in line with human health, otherwise it is no different from drugs.

After Bai Xiaobai asked, the cold electronic sound started, and then responded:

[Host please rest assured, thousands of years of firing and accumulation of Fulong liver, after the system of high-tech brush selection, has already removed all harmful ingredients, the remaining part, mild medicinal effect, no toxic side effects, but also has a unique woody aroma and slightly pungent taste, can be used as a general condiment, more in line with the food safety laws and regulations of China, the host can be used with confidence. 】

After hearing the electronic sound of the system, Bai Xiaobai finally had a bottom in his heart, he couldn't think too much, and after checking the two auxiliary ingredients, he began to officially brush the whole duck.

The process of brushing is very important to determine whether the duck can be grilled with crispy skin and flavor.

Pour out an appropriate amount of Fulong liver powder, dip it in a little with an edible grade brush, and brush it all over the duck little by little.

Every detail must not be left out, and it must be brushed thinly, not too heavy.

Brush! Brush!

Bai Xiaobai's eyes are fast, and he finished brushing Fulong liver at once.

Then on the thin layer of Fulong's liver, he brushed another layer of tea oil little by little.

The same is to brush the whole body of the duck, and it must be brushed thinly, not too heavy.

The next step is to repeat the above steps, brush with a layer of fulong liver, and brush with a layer of tea oil.

It is necessary to ensure that the brush is thin every time.

In this way, five back and forth, the brushing material is completed.

After brushing, continue to hang the duck and let it air dry for an hour.

During the period every fifteen minutes, or brush the Fulong liver and tea oil, duck meat absorbs Fulong liver at the same time, tea oil can play a role in keeping the skin of duck meat from contact with air, not from a large degree of oxidation.

While waiting for the air to dry and absorb the flavor, Bai Xiaobai looked at the oven provided by the system.

This oven is the equipment for roasting duck, and about how to use it, the golden text of the system has been absorbed by Bai Xiaobai.

He already knew how to use the oven.

This oven is properly black-tech, and the size is about the same size as a typical luggage trolley.

The cabinet is made of transparent glass with several hooks hanging from it, a total of three, that is, three roast ducks at the same time, and at the bottom of the box there is a plate filled with black charcoal.

Each charcoal is black and swarthy, without the slightest crack, and is a standard cylinder, and the length is perfectly consistent.

In the catering industry, there are two main types of charcoal used.

One is machine-made charcoal.

Machine-made charcoal is a carbonaceous ball or rod processed by extrusion of wood chips, and the raw materials can be very wide, such as rice husks, corn stalks, bean stalks and other organic wood chips.

Generally, small barbecue stalls use this kind of charcoal.

The second major category is raw charcoal.

Logs are the most original and inherited barbecue fuel, such as apple wood, pear trees, jujube wood, and lychee wood, all of which are logs directly harvested, neatly sawn into sections, directly fired in the kiln, and dried after success.

This charcoal is original and flavorful, especially suitable for secret barbecue.

For example, roast whole sheep, roast suckling pig, roast duck and so on.

Bai Xiaobai has been a catering restaurant for many years, and his vision is naturally very unique.

Judging from the fineness of the charcoal, the system must provide the best raw charcoal, but I don't know what kind of trees these charcoal are fired from, and there will be no high-grade wood such as golden silk nanmu, red acid branches, and agarwood.

The system seemed to read Bai Xiaobai's inner thoughts, and the electronic speaker said:

[The charcoal selected by the system is high-grade fruit charcoal, which is made of jujube wood that has died naturally for a hundred years, and the firing process is extremely harsh. 】

"Extremely harsh?" Bai Xiaobai knew that the ingredients or various supplies provided by the system were the best of the best, and he didn't know what kind of harsh method it was this time.

The electronic voice of the system continued:

[Centennial jujube wood must be burned by open flame, annealed and burned, broken fire and smoke, in these three steps, all charcoal deformation and cracks, are discarded as unqualified charcoal. Only after the three-step firing test, the most complete charcoal form can be maintained, without a trace of cracks, five cracks, in order to finally achieve the top shrimp fire silver gray charcoal. 】

The system requirements are really demanding.

Generally speaking, it is inevitable that logs will crack due to heat rise, and it is almost impossible to maintain the intact condition of charcoal.

Even if it is a hundred pieces of raw charcoal, it is difficult to find a perfect condition.

At the same time, Bai Xiaobai was once again embarrassed by the new word 'shrimp fire silver gray charcoal' suddenly broadcast by the system.

Rao is that he is more knowledgeable, this word has not been heard after all.

The cold electronic voice explained:

[The inside of the oven that the host sees now is the shrimp fire silver gray charcoal made of 100-year-old jujube wood. After this charcoal is burned, it is like a bright red shrimp attached to the charcoal, the flame is red, and the charcoal is burned in the process, the surface of the charcoal will be covered with a thin layer of silver ash, hence the name. 】

[This kind of charcoal smoke is very small, the heat is stable, the original flavor, safe and harmless, especially with a unique wood aroma, can stimulate the most specific slightly pungent taste of the millennium Fulong liver, can make the roast duck add a different flavor, is the most suitable top charcoal for roasting the royal tea oil roast duck. 】

This time, it is worthy of A-level difficult food, and everything is top-notch.

The system even provides charcoal so good, there is really no one.

This new product tastes so good.

Bai Xiaobai couldn't help but let out another burst of exclamation in his heart.

Everything will be known when you taste it.

Don't say much, and don't ask more.

After the whole duck has dried to a certain extent, Bai Xiaobai hangs the duck in the oven and starts to turn on the equipment switch.

Beep –

As soon as the igniter was opened, the fire that burst out below immediately ignited the silver ash charcoal of the shrimp fire.

In about a minute, the black charcoal turns red.

As the system says, the flame of the charcoal is red, like a bright red shrimp, the color is magnificent, beeping, and the surface of the charcoal is also condensed and covered with a thin layer of silver ash during the charcoal burning.

Sure enough, it was charcoal, and there was no smoke at all.

Bai Xiaobai closed his eyes and sniffed carefully.

In the smokeless smell of fire, there is indeed a faint woody fragrance.

During the roasting of roast duck.

Bai Xiaobai tried to touch the glass surface of the oven and found that the equipment was completely insulated, which was hot at all, and he didn't know what kind of high-tech glass it was.

Because the top of the system's black technology equipment can be rotated, the duck inside is driven by the bearing, and it also rotates with the rhythm.

Under the flame of shrimp fire silver gray charcoal slowly grilled.

The color of the duck skin slowly began to change, and the original white and yellowish duck skin began to become red little by little.

At the same time, an irresistible scent emerges.