At the same time, an irresistible scent emerges.

The duck meat is fragrant, mixed with a slight fruity aroma, and every wisp of aroma makes people want to smell it.

This aroma is extremely special, diffused in the air, can keep the aroma for a long time does not dissipate, smell it, this aroma into the nasal cavity, simply adhere to the nose, for a long time.

When you smell this fragrance, other smells will be temporarily blocked, which can be said to kill all food aromas.

Even the secret marinade aroma is vulnerable in front of it.

Even the fragrance of the top Buddha jumping over the wall is not as good as one of its ten.

The aroma of high-quality Dongpo meat also has to bow down.

……

Smelling the aroma of roast duck, Bai Xiaobai already had goosebumps all over his body.

It's not that I'm scared and get goosebumps, but after smelling this aroma, I can't help but get goosebumps.

This is one of the most primitive and natural reactions of the body, just like when you hear extremely beautiful music, your body will also react to it.

My stomach was even more hungry and drumming.

In fact, this roast duck does not use any special spices at all, nor does it use soy sauce and ginger and garlic to remove the fishy smell.

It is nothing more than three simple things, pepper salt, tea oil, and Fulong liver.

However, the aroma is so rich and layered, it is simply unprecedented.

Bai Xiaobai couldn't help but sigh:

This incense should only be in the sky, and the world can be 'smelled' a few times.

If the gods smell it, they probably can't help but go down to earth.

It is a truly well-deserved A-level difficult delicacy.

Bai Xiaobai sighed at the same time.

Small room on the second floor.

Gao Chao was calmly using his laptop to quickly code words, and after smelling an extremely tempting aroma, he really couldn't sit still.

The original inspiration for writing was completely taken over by this scent.

Involuntarily felt wind under his feet, and Gao Chao ran downstairs directly.

What kind of food is this Bai Xiaobai doing, how can it be so fragrant?

Gao Chao, who stood outside the glass kitchen, looked surprised.

In fact, it's not just superb, now that it's almost time to eat, the customers at the door of Xiaobai Restaurant have already intuitively lined up in a long line.

The aroma of this roast duck has wafted to Chaotianmen Street, and the aroma is compelling, which is simply amazing.

"Boss Bai, I guess I'm making new products again, this fragrance is simply amazing. ”

"I can smell it, this is the aroma of roast duck, and it is estimated that Boss Bai is going to launch the roast duck. ”

"Roast duck indeed. But the fragrance from the hands of Boss Bai is different, this is too fragrant. A customer involuntarily wiped the corners of his mouth, and a slap of the tongue had already flowed.

"I've been looking forward to it for a long time, and Boss Bai has finally launched a hard dish. ”

"But this roast duck is definitely not cheap, and it is estimated that it is an unaffordable rhythm. One diner muttered quietly.

Bai Xiaobai naturally couldn't hear the customer's discussion outside the roller shutter, he looked at the roast duck in the oven, and his eyes were about to fall.

Seeing that the roast duck is about to be roasted, the duck skin is becoming more and more red and bright, the surface is oily, and the skin is crispy and the meat is tender.

But now is not the time to drool, Bai Xiaobai has other things to do.

The way to eat the roast duck in tea oil is similar to the roast duck in the imperial capital, which is wrapped in lotus leaf cakes, with crispy cucumbers, and then dipped in a special sauce before eating.

The system does not provide ready-made lotus leaf cakes, which must be made by hand.

The lotus leaf cake is actually very simple.

Bai Xiaobai's father taught him before his death, and he knew the specific method since he was a child.

The system approach is the same.

First, scoop out the fine flour provided by the system, blanch it with boiling water until it is medium-rare, and then mix it with mountain spring water little by little and knead it slowly.

Roll the kneaded dough into long strips, knead it into small pieces, roll it into 2 mm thick cakes with a rolling pin, then brush it with salad oil, and continue to roll it into a very thin dough.

Bai Xiaobai Bai is skillful, he rolls out the pancakes, sticks them on the flat-bottomed iron bell, and slowly burns them over medium heat until the dough is baked, and a smell of noodles comes to his nose.

Such a paper-thin, soft and white, palm-sized lotus leaf cake is done.

Bai Xiaobai's hands were extremely fast, and he baked thirty mint leaf cakes in a row.

After baking the lotus leaf cake, Bai Xiaobai still has no leisure, he has to make the dipping sauce by himself.

The dipping sauce used in the new product is not the same as the Imperial Capital Roast Duck, not sweet noodle sauce, but homemade tomato sauce.

In terms of practice, Bai Xiaobai has long been familiar with it.

In fact, the systematic approach is the same as his mother's homemade ketchup when she was alive.

Bai Xiaobai picked up the tomatoes provided by the two systems and used the knife to draw a cross knife on the fruit surface.

Set up the soup pot, bring water to a boil, add the tomatoes and blanch quickly.

The tomatoes are wrinkled and peeled, put into cold water to cool, peel off the skin along the cross knife edge, cut into small pieces, and then add to the system black technology mixer to beat into a delicate slurry.

Strain out the foam from the tomato slurry, bring to a boil in a hot pot over low heat, add sugar while cooking, and stir constantly to prevent the pan from sticking.

Cook on low heat until the tomato slurry collects water and becomes slightly viscous, then turn off the heat.

Cool naturally to room temperature so that the homemade delicate tomato dipping sauce is complete.

Almost at the moment when Bai Xiaobai had just finished the tomato dipping sauce.

Drops –

The black tech oven also emitted a sharp beep.

This indicates that the new product is finally baked.

Bai Xiaobai couldn't wait to open the oven and take out the roasted duck with a stainless steel fork.

A strong smell of roast duck burnt incense constantly teased Bai Xiaobai's nasal cavity.

This fragrant smell made the gluttonous insects in Bai Xiaobai's belly make a commotion again.

At the same time, a large stream of ** was secreted in his mouth, and he unconsciously swallowed a large mouthful of saliva.

It's hard to resist the aroma, and I really want to eat it.

The cold electronic voice warmly prompted:

[Host, the beauty ware with the new product has appeared in the food beauty counter, please check. 】

Hearing this, Bai Xiaobai wiped the overflowing halazi from the corner of his mouth, and immediately walked to the side of the counter and opened the cabinet door.

Sure enough, a new set of cutlery was placed in the cabinet.

The drawing of this set plate is very consistent with the new product.

Pastel porcelain plate, the color is magnificent, the composition is simple and straightforward, the thick brush is bright, rich and luxurious and unique.

The composition is a cherry tree, a flock of ducks are playing in the lake, freely playing in the water, each depicted vividly, full of vitality, as if it can go beyond the porcelain plate.

System Words:

The porcelain plate is a pastel porcelain plate used by the Qing Dynasty, and its full name is the cherry duck pastel porcelain plate.

The system is specially imitated by the Qing Palace Imperial Dining Plate, using lead-free glaze pigments and coloring safety oxides to be fired in the kiln according to the secret ratio of the Qing Palace, so even if the food is hot, there is no need to worry about the production of toxic substances, and the host can use it with confidence.

Bai Xiaobai exclaimed again, and he didn't know if it was his first exclamation today.

A-level food is a different treatment, and even the porcelain plate with new products is also extremely high, using one of the four traditional Chinese porcelain - colored porcelain plate.

The pastel depiction of the colored porcelain plate, the coloring technique is more complex and meticulous, and it is very ingenious, so the value of fine pastel porcelain is no less than that of Yuan blue and white.

The pastel porcelain process provided by the system is extremely perfect, and the ancient charm is full.

After Bai Xiaobai carefully admired the beautiful utensils, he began to prepare the duck.

Put the whole duck that was still hot on a clean bamboo cutting board, Bai Xiaobai picked up the knife with his right hand, and silently recited in his mouth, "Heavenly Maiden scattered flower cutting, slicing method." ”

The hand moves at will, and the knife is like a god.

Brush Brush Brush!

Each knife is crisp and neat, and while slicing meat, it will not touch the bones of the duck.

The sliced duck slices, with the crispy belt and tender meat, are like darts, and they fly steadily into the beautiful utensils.

Bai Xiaobai's own knife work has been superb, and with the assistance of the trick Tiannu scattered flower cut, the strong combination has obviously gone to the next level.

His slice knife is extremely fast.

After a few minutes, a plate of good-looking roast duck was completely sliced.

There is almost no intact meat on the duck rack now, only the complete bone frame remains, and the slices are so clean that it shows the exquisite knife work.

After slicing the duck meat, Bai Xiaobai picked up a cucumber provided by the system and continued to use the trick.

"The goddess scattered flower cut, shredding. ”

Ding Lang!

In the blink of an eye, the cucumber turned into a thin cucumber shredded of uniform size.

Although the cooking process of the roast duck in tea oil is complicated and takes longer than all the previous dishes, it is now completely completed.

The lotus leaf cake is cooked, the tomato dipping sauce is ready, the roast duck slices are ready, and the cucumber shreds are also cut.

Bai Xiaobai took a tray, served new food, and walked out of the glass kitchen, ready to feast.