It turned out that this strange man was called Liang Yi. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

Zhang Shan heard the voice and muttered a few thoughtfully, but I don't remember hearing this name in my memory, why is this little so hostile to me?

Liang Yi smiled rarely, but because of his "zombie face", it looked a little terrifying, "I'm going to make a five-spiced medicinal food Duobao duck this time." ”

"Oh? Yes, I'm looking forward to your performance. ”

Liu Yifan is very satisfied, this Liang came in from the national audition all the way, although he is low-key, his cooking skills are not low-key at all.

Southern style chef? Zhang Shan finally figured out the details of Liang Yi.

That's right, Duobao duck is one of the usual ways to make duck in the south, and the southern chef has delicate requirements for ingredients, and is very good at matching various ingredients with ingredients, through complex stewing and stewing, to pursue the ultimate cuisine.

And this five-spice medicinal food Duobao duck, if he remembers correctly, should be a small cuisine from Yundian Province, the production method is very complicated, and the difficulty is not small, which is enough to reflect that this kid's cooking skills are not simple.

"Zhang Shan, what are you going to do this time?"

Unknowingly, Liu Yifan actually walked in front of him.

Zhang Shan pondered for a moment and said, "I'm going to make a French-style Western food, which is a dish that uses fried duck meat and fruit and adopts the roasting method. ”

"Create food on the spot?" As soon as Liu Yifan heard that he didn't say his name, but only said the method, he knew that this kid was thinking of the recipe on the spot, "Good idea, but you use frying and roasting methods for this dish, do you have time to do it?" ”

"Just in time." Zhang Shan said confidently.

Liu Yifan's sharp gaze gathered into a point, "Okay, I hope that before the time is over, you can show me your food!" ”

After speaking, he turned around and left, but he was not very optimistic about Zhang Shan in his heart, he thought that this kid was so good at cutting piers and would be a Chinese chef, who would have thought that he would actually make Western food.

Moreover, he still uses the time-consuming and laborious method of frying and roasting, and when the ninety minutes are up, he may not even be able to cook the dishes.

Overestimating my cooking skills, I'm still too young......

Of course, Zhang Shan didn't care what Liu Yifan thought in his heart, but picked up the kitchen knife and cut the duck horizontally from the neck and abdomen to remove the duck breast.

In Western fried meat, duck breast is generally used as the main ingredient, the fatty acids in duck meat have a low melting point, are easy to digest, and the meat is dry and smooth.

The breast of the stuffed duck is smaller, and Zhang Shan only completely removed two large slices, one on the left and one on the right.

Removing meat is also a technical job, very test knife work, his two pieces of duck breast are a total of one and a half palm-sized, the meat is pink and tender, thick and thin, connected with the golden duck skin, just the appearance, it will add a lot of points.

Subsequently, Zhang Shan blanched two pieces of duck meat in cold water to remove the smell, then changed to a cutting knife, and used the [Flower Twisting Knife Method] to quickly draw a cross on the two pieces of duck meat.

With a few "swishs", the two pieces of duck meat are covered with cross-hairstripes, cut right to the bottom, and the skin is intact, that is, each small piece of duck breast is now a separate cube, but connected to the skin.

This is to increase the contact area of the meat, make it more flavorful, and also to better fry the fat on the duck skin when frying, so that the positive duck breast is more mellow.

Afterwards, Zhang Shan put the two slices of processed duck breast into a basin and marinated them with red wine, refined salt, black pepper, honey and a little light soy sauce.

The sour red wine and sweet honey can just neutralize the fishy taste of the duck meat.

Next to him, the bearded man glanced at it, happy, he also heard the conversation between Zhang Shan and Liu Yifan just now, and saw this scene, "Zhang Shan, you are pickled, fried and baked, you can finish the dish in a few lifetimes." ”

Zhang Shantou didn't reply, "Just take care of yourself!" ”

"Humph! Wait, you're not going to be able to finish this dish! The bearded man was already unhappy with Zhang Shan, but when he saw that the other party didn't like to take care of himself, he was even more angry.

Twenty minutes passed, Zhang Shan looked at the duck meat, and it was almost done, so he set up the pan and began to preheat.

When Li Qiurui saw this scene, she shook her head secretly, Zhang Shan was too anxious to complete the dish, and in twenty minutes, with the meat quality of the duck, it was difficult to marinate it all.

Although she is not good at making duck, she is very sensitive to taste.

But she couldn't have imagined that Zhang Shan not only cut the cross pattern to speed up the pickling, but also used system skills.

You must know that in the skill introduction of the [Flower Twisting Knife Method], there is obviously a clause marked to speed up the flavor of the ingredients, so twenty minutes is enough for Zhang Shan.

At this time, white smoke had already risen from the pan, and after the preheating was completed, Zhang Shan put two pieces of duck breast directly on it, and fried them directly without oil.

The duck skin sticks to the bottom of the pot, making a "snort" sound, and after high temperature, all the fat in it is turned into duck fat, and the duck meat is fried, wafting out a thick duck fragrance.

Zhang Shan saw the opportunity and immediately urged the [Fire Master], and the flame "popped", spewing out an outer flame like a sunflower, wrapping the pan in all directions.

After more than ten minutes, the duck skin became more and more charred and crispy, and he hurriedly turned down the heat and changed it to a simmer and fried it slowly.

Taking this opportunity, Zhang Shan preheated the oven and found two pears.

That's right, after thinking about it, he still thinks that using pears to match duck breast, with the appetizing sweetness of pears and a hint of sourness, is just right to neutralize the oiliness of the duck and the bitterness of the red wine.

Zhang Shan chooses the common Ya pear, also known as white pear, the fruit is large and beautiful, the flesh is rich, crisp and juicy, sweet, and it is peeled and cored and cut into slices.

When slicing, he deliberately left a certain thickness, so that it would be more resistant to baking.

When the duck fat is completely into the duck breast, Zhang Shan turns the two slices over one side each, and in just a few tens of seconds, the back side shows an attractive burnt yellow.

At this time, more than half of the time had passed, and there were less than twenty minutes left.

Some of the players who didn't know the bottom of their hearts began to panic, for fear that they would not have enough time, while those experienced veterans were calm and relaxed and carried out the final plating in an orderly manner.

Zhang Shan found a piece of tin foil, spread the sliced pear slices on a layer, and then picked up two slices of fried duck breast and put them on top.

At this time, the oven had been preheated to 170 degrees according to the regulations, and he put the whole plate in it, and the time was adjusted to six minutes.

The six-minute time was about to pass, and Zhang Shan took advantage of this time to prepare the final sauce, found an enamel pot to preheat, poured red wine and honey to boil together, and added a dozen Australian cherries to crush.

At this point, there are less than ten minutes left in the game.