Wuwei duck is a famous dish in Anhui, the word Wuwei in the name of this dish is not because it has any special meaning, but because the place where this dish is produced is called Wuwei County, and the name of Wuwei duck is proudly named.

This Wuwei plate duck is also called Wuwei smoked duck, has a history of two hundred years, in duck meat lovers this name can be said to be known to women and children, is a time-honored brand in duck dishes, and similar to all time-honored brands, such dishes are made in a secret way, the brine ingredients, smoked and roasted heat and so on are unknown to outsiders.

Ye Chui has studied the delicacy of all parts of the country in his last life, and has spent a period of time studying and exploring this Wuwei plate duck, but he vaguely understands what many secret practices about Wuwei plate duck are, and the Wuwei plate duck he made can already be regarded as authentic.

At this time, smelling the smell of this smoked duck made by Dong Qian, it made Ye Chui vaguely think of this Wuwei plate duck, in fact, many Chinese recipes in the world have similarities, after all, the cooking method is certain, and the changeable is only the mastery of certain ingredients and heat.

And some dishes can be passed down for a hundred years, two hundred years, or even longer, naturally have their unique place, in a similar way of cooking, this dish is already the ultimate delicious, Dong Qian's cooking method is close to Wuwei plate duck, then her way of cooking duck meat, the best way is the cooking method of Wuwei plate duck.

As the fragrance came out, after a while, Dong Qian walked out of the kitchen with a plate of cut duck meat, she put the plate in front of Ye Chui with some expectation, and said with a chuckle: "Please try this dish of mine." ”

The smoked duck made by Dong Qian has been cut into strips and placed on a plate. The color of the duck meat presents a dark yellow and slightly black color, dotted with some coriander and celery, and the plating is also a chef's skill. Well done and delicious.

Ye Chui nodded with satisfaction, picked up a pair of bamboo chopsticks, picked up a piece of smoked duck meat, and sent it to his mouth.

"Ye Chui, when eating smoked duck, you must first dip it in the dipping sauce and then put it in your mouth, so that the taste is the most beautiful." Dong Youyou hurriedly admonished.

Ye Chui shook his head with a smile. Bacon was sent directly into the mouth.

Dong Qian said on the side: "The dipping sauce is to match the taste of the bacon and the enjoyment of diners, but if you want to taste whether a dish is good enough, the best way is to taste it without dipping the sauce in your mouth." ”

"Oh, I see." Dong Youyou nodded understandingly.

During the time when Dong Youyou was talking to Dong Qian. Ye Chui had already finished eating a bite of the dish, and the two girls immediately looked at Ye Chui expectantly, and Pan Qingguo, Su Xin, Huang Yong, Meng Gang and other waiters knew that Dong Qian was cooking for Ye Chui to taste, and they all stood curiously and looked at it from a distance. I don't know what Ye Zhuo will judge?

After eating a bite of smoked duck, Ye Chui tasted it for a while, and then said to Dong Qian: "If it's ten-point." I can only give six points for this dish. ”

"What?" Dong Youyou was suddenly unhappy, and glared at Ye Chui, "How is it possible, my sister's dish is only at the level of six points?" ”

Dong Qian was not unhappy at all, but hurriedly pulled Dong Youyou: "Youyou, don't be angry." She looked at Ye Zhuo, "You give six points." That means you can taste the flaws in the dish, right? ”

"Yes, there are some things that could be improved in this dish." Ye Chui nodded admittedly.

"What is it?" Dong Qian hurriedly asked.

Ye Chu thought for a moment. He stood up and said, "It's hard to explain directly, I see that you bought a few more ducks just now." Why don't I show you it directly......" Saying this, Ye Chui laughed again, "You bought a few more ducks and came back, I'm afraid you made up your mind and wanted to do it a few more times, right?" ”

Dong Qian admitted with a smile: "That's right. ”

Ye Chui smiled and saw that the time was exactly in the evening, so he said, "Okay, I'll go to the kitchen and take a look at it myself." ”

Dong Qian showed a very interested expression, Dong Youyou also had a smile on her face, she had eaten the food made in Ye Chui's hands many times, and it was very memorable.

Soon, Dong Qian and Dong Youyou followed Ye Chui to the kitchen.

But Pan Qingguo and the others were surprised: It seems that this is Ye Chui who wants to show Dong Qian how to cook?

Dong Qianke is a six-star chef......

Lu Bing is a five-star chef, although there is only one star difference between a five-star chef and a six-star chef, but when it comes to cooking, there is a world of difference, Ye Chui's cooking skills are better than Lu Bing, they can accept it, but now ...... Even if it's a six-star chef, you have to ask Ye Chui for cooking skills?

They knew that Ye Hang was very powerful, but ...... That's amazing!

No wonder he can be Tian Xiaodu's master!

"Boss!" When he walked past Pan Qingguo and the others, Meng Gang couldn't help but speak, his eyes glanced at the plate of smoked duck placed in the hall, and said with some greed, "What about this duck?" ”

Dong Qian glanced at Meng Gang and the others: "If you don't dislike it, just share the food, I will work here in the future, and it will be regarded as a meeting gift." ”

Although she has a cold personality, she is not ignorant of human feelings.

Those waiters had already felt that the taste of this dish was very attractive when Dong Qian was cooking, and they could eat it in person at this moment, so they naturally would not refuse, and several people hurriedly agreed, and they rushed to the dish.

Ye Chui smiled and walked into the kitchen with the two girls.

A few ducks bought by Dong Qian are locked in a cage and placed in a corner of the kitchen, most of the ducks that can be bought in Yanjing are free-range water ducks, in fact, the best ingredient for making Wuwei plate duck is still to use hemp duck, but this world is different from Ye Chui's previous life, and there is no way to limit the ingredients.

Ye Chui walked to a cage, put his hand in and grabbed a duck and pulled it out of the cage, cut the throat tube to bleed, and put it in hot water to pluck the duck after it died.

However, when removing the duck's internal organs, Ye Hang's method is quite different: he does not directly separate the duck's belly, but cuts it under the duck's armpit and takes out the duck's internal organs from here.

"Do you want to kill ducks like this?" Dong Youyou asked Ye Chui with a surprised expression.

"It's not like you have to kill it like this, but it's best not to destroy the body of the duck in order to maintain the umami of the duck meat as much as possible, which is a trick." Ye Chui said with a smile, but his eyes were looking at Dong Qian.

When Dong Qian dealt with ducks just now, she naturally killed them in the same way as ducks, and at this time she nodded thoughtfully: "It turns out that there is such a trick here." ”

Ye Chui handled a duck very quickly, and his movements were very skillful, which made Dong Youyou quite emotional: "The speed at which he kills and cleans a duck is faster than that of your sister, when I was working in Hainan Chicken Rice, I felt that his action was different, and I don't know how to practice it." ”

"It's also about talent." Dong Qian said with a faint sigh.

When she saw Ye Trai for the first time, she didn't take Ye Trai seriously at all, and when she saw Tian Xiaodu actually recognize Ye Trai as her master, she still looked down on Tian Xiaodu, but now that contempt has already turned into respect, Ye Trai is indeed qualified to be his master, and is qualified to teach them these six-star chefs.

The cooked duck meat is put into a large basin, half a basin of warm water is poured into it, and then the leaf is sprinkled with salt, which is to be marinated for a period of time to make the salt taste into the meat, a process that usually takes about an hour.

However, Ye Chui had another way to speed up this step: he began to massage the duck meat with both hands.

The massage technique is also very unique, so that the duck meat is fully in contact with the salt, and the tissue of the duck meat cannot be damaged.

This kind of massage technique is not simple, but it is not easy to master the goodness, Ye Trai taught Tian Xiaodu this kind of massage technique, and it took at least a month to make Ye Trai feel satisfied.

This massage not only allows the salt to absorb the flavor, but also allows the warm water in the basin to wash away the blood from the duck's body.

After 10 minutes, Ye Chui took the duck out of the pot and put it on the cutting board, and then gently patted the duck meat, which was to let the duck's water squeeze out as soon as possible.

In fact, there is another step in this process, which is to smear the body surface of the duck with nitrate.

The so-called nitrate water is a liquid containing potassium nitrate or sodium nitrate, which is mainly used to color meat products and make the meat rosy, but it is not recommended to use this kind of thing.

Because nitrate water is harmful to the human body, it will produce nitrite, a toxic substance.

This step is therefore omitted.

Then Ye Chui set up a pot, poured water and boiled, and passed the duck through the boiling water, this process was also thought of by Dong Qian before, which can make the duck's skin shrink and tighten and easy to peel, and it is also a crucial reason for the next smoking process.

After removing the duck from the boiling water, wipe the duck all over with a damp cloth.

At this time, according to the authentic roast duck, the duck skin is about to be removed, but Ye Chui does not plan to peel it now, and the peeling process should be left until after the smoking is completed.

This is followed by the all-important smoking process.

The kitchen is brand new, including a dedicated charcoal grill.

In fact, the most authentic smoking method of Wuwei plate duck is to smoke it with fir chips, but fir wood is not so easy to find, so this step can only be omitted.

The restaurant's oven is specially prepared for some barbecue food, and the leaves are lit with charcoal, iron rods are set up, and ducks are placed on top for smoking.

"Huh?" Dong Youyou found something and asked strangely, "At this time, shouldn't the duck be smeared with seasoning before being smoked?" I think that's what my sister did. ”

"No, when the duck is smoked, it will be stewed again, and then the seasoning will be added when it is simmering."

Ye Trai explained with a smile. (To be continued)

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