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Chapter 41. Fan Chef Shen Cooks

1.

Feng Zinan also followed the little yellow dog to the balcony, wanting to find out.

At this time, Fan Chushen happened to be holding the duck in his left hand and the knife in his right hand, and he was pressing the oil duck on the chopping board vigorously, and a knife shadow was chopping quickly.

As soon as Feng Zinan walked to the edge of the balcony, he smelled a unique fragrance of bacon, which was rich and enduring.

But seeing that the white sand oil duck in Fan Chushen's hand is slightly smaller than the ordinary duck.

On the cement structure board on the balcony, a food packaging bag is placed, which should be a food packaging bag for Baisha oil duck. Feng Zinan couldn't help but be curious, reached out and picked it up, and looked at it.

I saw that on the food packaging bag, there were many relevant information about Baisha oil duck:

Product name: Baisha oil duck

Factory name: Shengfeng lap-mei factory

Address: Four villages, Baisha Management District, Humen City, Dongguan City, East Guangdong Province

Ingredients: duck, sea salt

Duck part: whole duck

Food additives: None

Net contents: 1500g

Shelf life: 180 days

Date of manufacture: YYYYYYYYYYYYYYYYYYY

And there is a small text at the top of the food packaging bag, which is about the relevant explanation of "Baisha Oil Duck":

Baisha oil duck is one of the three treasures of Dongguan City, the "intangible cultural heritage" of eastern Guangdong Province, and is known as the king of cured meat! It is rich in fat and white meat, fat but not greasy, moderately salty, mellow in sweet starch, and rich in wax fragrance

It is popular with Chinese people at home and abroad, and is well-known at home and abroad! In the late Qing Dynasty, it has been exported to Hong Kong and Macao, and now Baisha oil duck is widely exported to Europe and the United States and other developed regions in the world.

This white sand oil duck seems to be quite famous, and its fame is not small, and it is definitely a delicacy in the world! Feng Zinan thought after reading the introduction of Baisha Oil Duck.

A whole fried duck was continuously "chopped", "chopped" and "chopped" by the fast knife in Fan Shenchu's hand, and all of them were cut into small pieces. At this time, the water in the big boiling pot was also boiling, and Chef Fan Shen poured out a large soup bowl of boiling water from the pot, unpacked the sausage, and put half of it into the soup bowl. Then fill the pot with water and continue to cook.

And with the whole duck, there are also duck liver sausages, duck kidneys, duck throats and other duck miscellaneous products. The quick knife in Fan Shenchu's hand is also a series of "chop", "chop" and "chop", and these attached duck liver sausages, duck kidneys, duck throats and other duck miscellaneous are also chopped into small pieces.

At this time, the water in the big cooking pot was boiled again, and Fan Chushen threw the cut fried duck into the big cooking pot together with the cut duck offal and cooked it together.

2.

Then Fan Chushen quickly scooped out the white radish he had just bought, and carefully peeled it with a kitchen knife.

Fan Chushen probably felt that Feng Zinan was leisurely looking at the introduction on the Baisha Oil Duck food packaging bag on the side, looking idle. And Feng Zinan's little yellow dog was also idle on the balcony, playing around Feng Zinan and Fan Chushen.

So he sent Feng Zinan to come: "Hey Anan, you take out the dishes we bought just now and wash them." ”

"Use the red washing basin on the side, I bought it today."

"Hey, Anan, you take out the greens we bought just now and wash them."

"I put it in a green vegetable basket on the side, which I specially bought today."

Hey, now Feng Zinan, who is leisurely and idle, has something to do, so Feng Zinan diligently washed the dishes, chopsticks and dishes, and washed the vegetables.

Fan Chushen peeled and washed the radish in his hand, cut it into the shape of a large tofu cube, and stacked it in another soup bowl. At this time, the fried duck boiled in the big pot had just been boiled, so Chef Fan turned the power of the induction cooker to medium heat and continued to cook slowly.

Chef Fan scooped up the sausages in the soup bowl again, cut them into thin oblique slices, and put them on a plate that Feng Zinan had washed.

At this time, Feng Zinan also washed the green peppers, red peppers, garlic seedlings, etc. cleanly. Chef Fan Shen cut the green peppers, red peppers, and garlic sprouts and put them on a plate. Jiang also slapped a small slice casually and threw it into the cooking pot and cooked it with the fried duck.

Especially the big buckle meat, Feng Zinan visually estimated that it was at least about two catties, with three distinct layers, the thickness of the fat and lean meat was comparable, and it was fried golden and yellow.

Chef Fan carefully cut the button meat into thin slices and stacked them on a plate.

Feng Zinan couldn't help but ask curiously: "Hey fat man, are you going to make plum vegetables and meat?" ”

"It's not like it, you haven't seen plum vegetables at all!"

Fan Chushen said speechlessly: "You don't talk nonsense, you also know that there is no plum cabbage, and the plum cabbage there is buckle meat!" ”

"I'm fried pork!"

3.

It had only been twenty minutes since Fan Chushen started cooking, and the rich fragrance of fried duck had already wafted out of the big cooking pot, and Feng Zinan couldn't help but swallow his saliva on the side.

Fan Chushen opened the lid of the pot again, carefully poured the radish he had just cut into the pot, and continued to cook slowly.

Finally, there was a salt-baked chicken that was not cut. It's oil duck again, it's sausage, and it's meat buttons, Feng Zinan felt that the dishes seemed to be a bit too much. So he kindly reminded Fan Chushen: "Hey fatty, isn't there a bit too much of a dish!" ”

"You see, a fried duck is three catties, half a bag of sausages should also have half a catty, a large piece of buckle meat should be almost two catties, and if you add this chicken, there must be more than three catties."

"There are only four of us, we can't finish eating!"

Seeing Feng Zinan say this, it seems that what he said is also oh, it is quite reasonable, after all, there are only four people in the dormitory now, Fan Chushen suddenly fell into thought.

Even though I'm a foodie, I can eat it! Looking at Feng Zinan, Shen Wengang, and Wang Xuezhou, it seems that all of them are foodies, but I don't know if they are all the same as themselves and can eat!

Besides, there are also two cases of Jianjiang beer that Feng Zinan bought! There are also green vegetables, peppers, and radishes, so many dishes are enough to eat!

But I also have to eat a lot, I am a big stomach, and I can usually eat two catties of meat in one meal! I'm tired and hungry today, so I have to eat two and a half pounds!

Moreover, the big man Shen Wengang is even stronger and fatter than himself, looking at his burly figure of more than one meter eight and one meter nine. It is estimated that he can eat more than himself, and a salt-baked chicken weighing more than three catties is estimated to be enough for him to eat alone!

After thinking about it for less than a minute, although there was hesitation, Fan Chushen quickly made a decision, and said decisively: "After eating, after eating, rest assured!" ”

"There won't be any left."

"I can't finish my bag! Ha ha! ”

4.

So Fan Chushen cut the last salt-baked chicken again, just filling two plates. The salt-baked chicken is cut evenly in size, and each piece has a skin attached to it, and it is stacked on a plate, which looks like it is cut in a restaurant, which shows its good knife work.

And on top of the white-cut chicken on the plate, there is also coriander cut into small pieces, which is embellished with it, and just looking at it makes people appetizing.

After cutting the vegetables, but the soup had to be obtained all at once, Fan Chushen and Feng Zinan chatted with each other.

"Hey, Anan, what delicious dishes do you have in Guangnan?"

"Let's listen to it, I'll study and see how to do it."

"Quang Nam, there are a lot of delicious dishes! White-cut chicken, braised fish, buckle meat, pig's feet lotus root soup, pork offal soup......"

"I'll go, these dishes you mentioned are good in several provinces in Lingnan, especially in eastern Guangdong Province and Guangnan municipality."

"White-cut chicken, braised fish, button meat, pig's feet lotus root soup, pork offal soup, etc., are simply home-cooked dishes in Lingnan provinces."

"When it comes to special dishes, only Quang Nam municipalities have them, and there are no or very few other places."

"Okay, scallion chicken, ursion duck soup,

White-cut dogs, glutinous rice beggars, dustpan cooks, and flour skins are all very delicious. ”

"I know the three dishes of scallion oil, duck soup with ground urchin head, and white-cut dog. There are also many Guangnan restaurants in Humen City, and I have tried them all, and I probably know how to make them. ”

"What kind of glutinous rice beggars, dustpan cooks, and flour skins are behind you, why do I sound like snacks???"

"Hehe, yes, glutinous rice begging, dustpan cooking, and flour skin are all famous snacks in our Guangnan City! It's delicious. ”

"Hey, forget it, I'll stir-fry the vegetables first, the soup should be ready now, and it's been cooking for forty or fifty minutes. We'll talk about it later. ”

"Okay!"

Originally drafted on 2016-05-02. Dongguan, Guangdong. Humen Vanke Golden Mileage

Compiled on 2016-05-12. Dongguan, Guangdong. Humen Vanke Golden Mileage

ps. Chasing more children's shoes, are there any free appreciation tickets and starting coins~ The countdown to the 515 red envelope list is over, I'll pull a ticket, ask for an increase and appreciation vote, and finally rush it!