Hanging sugar water has also been completed, the duck has also been dried in the wind, if it needs to be hung for 24 hours according to the traditional craft, of course, in order to save time now, it is impossible for Populus to waste so much time, of course, Populus Hu will not forget to tell Nicholas Tse about this, and Nicholas Tse also keeps the time in mind. Pen, fun, pavilion www. biquge。 info

Hu Yang and Nicholas Tse were waiting for the time, Hu Yang also took Nicholas Tse to the front, and asked the boss to prepare a Kyoto roast duck for them, Hu Yang also invited Nicholas Tse to eat Kyoto roast duck, although Nicholas Tse is not the first time to eat Kyoto roast duck, but it is the first time to eat Kyoto roast duck in a century-old restaurant, and Nicholas Tse tasted the Kyoto roast duck that made Nicholas Tse praise.

Nicholas Tse was also full of praise after eating, Nicholas Tse also smiled slightly, Nicholas Tse was also used to Nicholas Tse's state of not caring about anything, that kind of casual look was something Nicholas Tse couldn't learn, Nicholas Tse was very serious.

After Hu Yang and Nicholas Tse ate a roast duck, the duck was almost dry, Hu Yang took Nicholas Tse back to the back, and after Hu Yang checked the degree of drying of the duck, he felt that it was almost there, and he could go into the stove to roast.

Hu Yang used a plug to block the duck **, poured boiling water from the knife edge of the neck, and said to Nicholas Tse that this is called soup, and then beat it again, and then enter the oven.

After putting the duck in the stove, Hu Yang said, "The best wood used for Kyoto roast duck is jujube wood, followed by peach, apricot, and pear wood. After the wood is ignited, when the furnace temperature rises to more than 200 °C, you can roast the duck, the temperature of the roast duck is the key, the general furnace temperature is controlled between 250-300 °C, in the roasting process, according to the duck bad coloring situation, adjust the orientation of the duck, generally need to be roasted for about 30 minutes, the roasting can also be judged according to the color of the duck when the oven is baked, when the soup is pink, it means that the duck is 7-8 minutes cooked, when the light white soup, it is 9-10 minutes cooked, but when the soup is milky white, it means that the roast is overcooked. ”

The duck has already entered the stove, and it takes about 30 minutes to roast, so Hu Yang also continued to talk to Nicholas Tse about the selection and roasting of the roast duck and the final slice of duck.

Hu Yang looked at the Kyoto roast duck being roasted in the stove, held the pick rod in his hand, and said to Nicholas Tse: "If you need to choose a duck embryo to make Kyoto roast duck next time, you can choose Kyoto duck stuffing, which is the kind of duck we selected, also called Kyoto white-haired duck, the Kyoto roast duck we ate just now is also this kind of duck, the duck is fat, the whole body is white, and the feed prepared with soba noodles and other nutrients is stuffed into the duck's esophagus by skilled workers every day, and the duck will hardly eat by itself, which is also derived" cramming". There are strict rules on the growth time of Kyoto ducks, which are duck embryos, and there is a saying that only ducks that grow for 45 days are used. In recent years, due to changes in people's tastes, duck meat that is too fatty has become unpopular, and roast duck restaurants have switched to lean duck. After the duck is washed and peeled, the belly is filled with water, and the cloaca is interspersed and sealed with iron needles. When grilled, the duck body is intact, and the duck meat is tender due to the cooling effect of the water in the belly. ”

"Roast duck roast can be divided into two types - hanging oven roast duck and stew oven roast duck. The simmering furnace has a door and uses straw as fuel. When roasting, the straw and other fuels are burned in the oven, and the fire is extinguished after the inner wall of the oven is heated to a certain temperature, and then the duck is put into the oven, the door is closed, and the duck is roasted and cooked by the heat of the furnace wall. In the whole process, the duck does not see an open flame, does not open the furnace door in the middle, does not rotate the duck body, and puts it into the oven once at a time. Because the oven uses the residual temperature of the furnace wall to bake, the air humidity is high, the oil consumption is small, and the duck breast is noisy. Famous for its roast duck in the oven is Kyoto's long-established "bargain shop". The hanging stove is without a furnace door, using fruit wood, but mostly using jujube wood or pear wood as fuel, this fuel is burn-resistant, smokeless, and has a fragrance after combustion. The hearth is open when the hanging furnace is fired, and after the duck is put into the furnace, the position of the duck should be changed regularly with a lever, so that the duck can be heated evenly and the whole body can be roasted. The duck embryo of the roast duck in the hanging oven is heated evenly and strongly, the subcutaneous fat has melted, and the roasted duck has crispy skin and tender meat. The method of roasting duck in the oven is different from roasting duck slices in the oven. Hanging oven roast duck pays attention to the skin on each piece of meat, and the roast duck in the oven is separated from the skin and meat. The one we use now is the one that hangs the stove, so I only need to use the lever to change the duck's seat now. As he spoke, Hu Yang used the pole to change the position of the duck.

After the roasting is completed, Populus euphratica also picked out the duck with a pick rod, and put the roasted duck on the chopping board with a knife to cut into small pieces, Populus euphratica also said to Nicholas Tse: "This is called "slice duck", generally ideally 2 minutes and 30 seconds to finish, with shredded green onions, cucumber shreds, sweet noodle sauce, rolled with pancakes can be eaten, of course, 2 minutes and 30 seconds for me is a little too much. Finally, the remaining duck racks can be used to make soup, find a bag to fill it, and take it home later. ”

Nicholas Tse went to find the bag, Hu Yang also picked out the remaining two ducks, Nicholas Tse also asked the store for a bag with a duck rack, Hu Yang put all three duck racks into the bag, and then gave the proprietress the use of the kitchen, the proprietress refused to accept it, but after Hu Yang gave the money, he took Nicholas Tse and ran away with the duck.

The proprietress couldn't catch up with Hu Yang and Nicholas Tse, so she had to forget it like this, Nicholas Tse ran away with Hu Yang, and she couldn't laugh, and said to Hu Yang: "Master, it's really the first time I've encountered this situation, obviously we have all paid, and we have to run, others saw it, and thought that the two of us didn't pay for food." ”

Hu Yang also waved his hand and said, "What can I do, I'm also desperate." ”

Leaving the roast duck restaurant, Hu Yang also took Nicholas Tse to the car, and went home directly with Nicholas Tse and the roast duck, on the way Nicholas Tse also experienced the current situation of traffic jams in Kyoto, but fortunately, Nicholas Tse and Nicholas Tse were out of the city, so fortunately, it was not particularly blocked.

After Hu Yang and Nicholas Tse arrived at the villa, Hu Yang also asked Nicholas Tse to take the roast duck in first, and Hu Yang went to park, and after parking the car, Hu Yang entered the villa and saw that Ye Bingyu and Yang Ying had already eaten.

Hu Yang also asked strangely: "Why did you two eat, this is prepared to be a dish at night, what do you eat at night now?" ”

Populus euphratica was originally bought specifically for Ye's father and mother, but Yang Ying was also eating, Populus euphratica wanted to say this, Yang Ying must have stopped eating on the spot, fortunately, Populus euphratica roasted a lot, so he also said: "You eat less, I will roast three, leave some for my parents, and Tingfeng's agent hasn't eaten yet." ”