This time, I looked and thought about it, and after a small rest, it was almost noon. Tourists all came to the second floor to sit on the table and looked at the recipes and ordered the dishes, Tian Ziyuan was afraid that Hu Junbiao would forget that he was going to cook the food, so he specially came to remind him.

Hearing this, Hu Junbiao chuckled, Tian Ziyuan seemed to be a little concerned about the development of Xiaoyao Inn, but in fact, he looked at this matter in his heart.

After all, this is the inn he has officially joined, and he must be looking forward to the good things of the Joy Inn.

The time in the mountains and fields is leisurely, and Hu Junbiao still wants to write something on weekdays, and engrave some classic contemporary literature and online literature chapters that he read in his previous life.

But it's a pity that he doesn't have the memory of the protagonists in the online articles of his previous life, so he has to give up, waiting for the growth of his character attribute points, so that he can give some wisdom points, and maybe he will remember these things.

When the time comes, when it comes to flirting entertainment, it will really be molesting entertainment.

Getting up and walking into the kitchen, Tian Ziyuan, as a chef, must meet the standards for the cooking environment, hygiene and food tools. Fortunately, this is to build an inn, but it has the heart of building a five-star hotel, and a lot of effort has been put into the kitchen, which can accommodate a lot of chefs to work in it.

Tian Ziyuan has already started to get busy, and Hu Junbiao puts on a chef's clothes and washes his hands. The technique of killing ducks is very proficient, and the throat is sealed with a knife without blood splashing, and the long hair is plucked by a machine and placed on the kitchen table.

At this time, Hu Junbiao's method of cooking duck originated from the Lu cuisine among the eight major cuisines, which is "the mountains and seas of the Qi Dynasty, and the soil is thousands of miles" refers to the fertility of the land of Qilu.

And because of the rich terrain, the Qilu people at that time provided rich ingredients, vegetables and fruits, and naturally the way of cooking there was also the most developed, and at the same time, the rich ingredients also derived the richness of cooking techniques.

"Don't get tired of eating, don't get tired of fine", the food culture of Qilu has been soaked in Confucian tenets for more than 2,000 years, and has achieved his magical foreign view.

And Lu cuisine often appears on the court feast, the first of the eight major cuisines, not to mention rich cooking techniques, but also the immersion of thousands of years of righteousness.

At the same time, although Lu cuisine is widely spread, it is difficult to be proficient in abnormality, Hunan cuisine is the hot girl, and Lu cuisine is the princess in the palace who knows the general situation.

At this time, Hu Junbiao did not cook anything new, considering the idea after cooking the meal, he chose a famous dish in Lu cuisine: duck in sauce.

Speaking of this sauce duck, it also has an extraordinary origin, because Lu cuisine has a long history, and it looks open and closed on the outside but is very sophisticated on the inside.

Because of the influence of northern customs, the most famous of Shandong cuisine is the large dishes, chicken and duck, whole fish, elbows and so on are all large dishes.

And the sauce duck is one of the members of that big dish.

Hu Junbiao cleaned the ducks, and he also carefully completed the dehairing process that the machine could not complete. After getting the culinary expertise, he is also quite familiar with all this, after all, China has been up and down for 5,000 years, and this food culture is an indispensable part of it, and Hu Junbiao, who is the culmination of all this, even knows how to use the original method.

After dealing with it, Hu Junbiao was not in a hurry, holding a knife in one hand, and watching the whole duck analyze the use of his knife technique. After a while, the knife was quickly moved, the sound of the knife was like a sound and like a dream, the cooking knife method has a series of knife methods such as dicing, patterning, cutting oblique slices, elephant eyes, horse ears, etc., but Hu Junbiao was born out of it to use the knife method he wanted.

Turn the duck over, cut it in with a knife, into the bone, and break it. At the same time, the use of deboning method, the knife body is thick and heavy, but in the hands of Hu Junbiao, it is like a knife of classical skills, flexible and every knife is picturesque, in the deboning, the knife method in the "shock, removal, cutting" three words are used by him incisively.

At this time, there were only Tian Ziyuan and Hu Junbiao in the kitchen, even if Hu Junbiao's knife sound was like a sound and the knife was picturesque, no outsiders could appreciate it.

But this kind of craftsmanship made Tian Ziyuan widen his eyes, he only felt that the sound of the knife was magical when he looked at Hu Junbiao's knife technique before, but at this time, he appreciated it carefully, Hu Junbiao's every knife has a mystery, and it seems to be chaotic but it is natural to appreciate it carefully.

And Hu Junbiao's expression is still relaxed, when the chef treats the meals he prepares or is cooking by himself, he treats them as if they were his own children.

For every step of their children's growth, parents cannot afford to lose or make mistakes, and the same is true for chefs, when a meal is not formed, the chef must not lose millions of dollars to take care of the cooking.

"Knife technique, it turns out that it can be like this. "Ducks are disemboweled, but the bones are all fleshy, and a chef's knife skills can be seen by how much meat is lost after deboning. But Hu Junbiao's knife technique, no piece of flesh was dispersed, and the bones were clear, as if they were peeled off as a whole.

After removing the bones and removing the corners, Hu Junbiao used his own one-line knife method on one side of the duck skin, and then stacked the skin side down in a large bowl.

No matter how kitsch things in the world, after mastering them, they will have a peculiar beauty, and cooking skills are no exception.

Tian Ziyuan looked at Hu Junbiao's hand, and only felt like an immortal descending to earth, if he didn't see it with his own eyes, it would be hard to believe it at all. Sauce duck, this duck duck meat to maintain the realm of deliciousness, sauce also has to put a lot of effort.

After boiling the sugar in the pot until brown-red, Hu Junbiao added the noodle sauce, soy sauce, ginger and shallots, cooking wine, water, etc. to cook in the pot, and then poured it into the duck bowl.

Of course, Hu Junbiao will not blindly imitate cooking, although sauce duck is a meal that has existed since ancient times, but Hu Junbiao will also create some new ideas when cooking.

The novelty lies in the sauce and the duck meat, which will present a rich flavor of sauce under the traditional cooking method, and the color is bright and not greasy.

But Hu Junbiao also added an extra brine when cooking the sauce, and the brine made from the water in the Lingquan pot had a fragrance just when it was boiled in the pot.

At the same time, on the duck meat, Hu Junbiao also put in an extra effort, cooked one in advance, and took Tian Ziyuan's four-flavor meat method to cover it with starch.

The meat is mixed with the sauce, steamed in the pot for several hours, and then the steamed soup is separately put into the pot, seasoned with soy sauce, white vinegar, brine, etc., and the thin sauce is placed on top of the duck.