For such a proposal like Master Zhao Dahai, Li Gengxin naturally had his own considerations, and at the same time, Li Gengxin also noticed the fragrant jin overflowing from the corners of Zhao Dahai's mouth and the gently squirming throat when Zhao Dahai spoke.

Li Gengxin turned his head and smiled at Zhao Dahai, who was drooling at the corner of his mouth, and lowered his head to stuff the sea cucumbers into the belly of the lake duck.

Yang Sanwu put the prepared purple clay pot in front of Li Gengxin, and Li Gengxin handed over the grate across the sea and sky.

At Li Gengxin's request just now, Hai and Tian searched for a long time before they found a bamboo grate that could be stuffed into the purple clay pot.

In fact, the bamboo grate is placed under the casserole, mainly to prevent the ingredients from coming into direct contact with the casserole when steaming things. In this way, you can calculate how to cook things, and you are not afraid of the problem of burnt ingredients.

After washing his hands, Li Gengxin poured the ingredients of the duck liver and duck gizzard that had been washed at the bottom of the clay pot, and then picked up the shallot pieces that had just been prepared, and used a knife to pat the cracked ginger pieces in the clay pot. Then the rice wine was mixed with the thick white broth from the nearby kitchen into the clay pot.

Holding the purple clay pot, Li Gengxin put the pot of duck on the stove and began to stuffy.

Soon, the stock was boiling. The faint scent begins to waft through the air as the air begins to waft through the air.

Holding the spoon in his hand, Li Gengxin squinted his eyes and knocked out the white foam floating on the soup.

Everyone was looking at Lee's update. Li Gengxin naturally felt everyone's hot gaze, he looked down at the ingredients in the claypot, and after smiling slightly at the corner of his mouth, he raised his hand and picked up a white bone china white plate to cover the duck body and said, "Okay, let's leave it to time." Wait for the small fire to crisp the duck to rot. It's time for the next step. ”

At this time, Hai Tian suddenly thought of something, walked to Li Gengxin's side and whispered, "Brother." Is there a detail you haven't noticed? ”

"Didn't notice the details?" Li Gengxin looked at Haitian a little blankly and muttered, "I really don't know this, tell me?" ”

Hai Tian thought about it. grinning and muttering, "Brother, you stuffed the sea cucumber into the innermost lake duck." Although you also fill it with matsutake mushrooms and winter bamboo shoots. But will it become crispy with the ducks outside? The sea cucumber inside also becomes very soft, as if it is ...... It's as tasteless as the skin of meat, isn't it? ”

When Li Gengxin heard this, he nodded knowingly, pursed his lips slightly, and said with a smile: "This...... How do you say this? Do you know the roast goose? ”

Hai Tian was stunned for a moment, and then asked with a strange face: "Are you talking about the Qiankun roast goose in the God of Food?" ”

Lee nodded his head.

Basically everyone present has seen the God of Food. The scene of Qiankun roasting goose was prompted by Li Gengxin, and the plot more or less appeared in everyone's minds......

Master of ceremonies: Now only the "Qiankun Roast Goose" dish of Wuyang Restaurant chef Yang Zhentian is left! It seems that he is the champion of this year's King of Chefs!

Stephen Zhou stretched out two fingers and gently probed the surface of the roast goose, shook his head and said very pretendedly: "It's cool!" Zero points, call it a day......"

Zhang Zhentian said in a smug voice: "Slow! Saying this, he raised his hand and cut the chest of the roast goose with a dividing knife and said loudly: "Since it is a roast goose, of course there is a roast goose inside!" In fact, Qiankun roast goose is not roast goose. It's the grass finch in the roast goose! ”

As he spoke, Yang Zhentian said with a domineering face: "He Huaque not only absorbs the fragrance of roast goose, but also keeps warm. Eat at this time, just right! I've taken care of every detail! Haha, God of Food, I guess you have nothing to say, right? ”

……

"Brother, you mean that Liao Shen is also just eaten, right?" Hai Tian whispered to Li Gengxin.

After glancing at the sea and sky, Li Gengxin's gaze crossed everyone's faces. said with a smile: "Actually, the sea cucumbers I stuffed into the lake duck just now are all sea cucumbers with very porcelain meat, in fact, this kind of sea cucumber is slightly owed." The meat is tight and firm. When the stuffed duck and lake duck are crispy, in fact, the sea cucumber inside is just the right time to eat. ”

Mo Xiaoxian and Nalan Qiancheng nodded at the same time. Everyone standing in the kitchen was a layman. Some of the truths are naturally easy to understand.

Everyone will think about Li Gengxin's technique of cutting the button from the back of the duck's butt with a knife just now, and the sea cucumber in the duck's head. Between the ducks and the ducks, the sea participants and ducks are all stuffed with matsutake mushrooms. Jinhua ham, winter bamboo shoots and other high-end ingredients. Finally, it is the finale of the lake duck's head super coat into the duck's belly.

Of course. Let's not mention the sea cucumber in the duck, the matsutake mushroom, winter bamboo shoots and Jinhua ham in the duck. It is the layer of duck liver and duck gizzard that flutters under the purple clay pot through the broth, and the broth is simmered until it is slowly bored. When the flavor of ham and duck and sea cucumber are fully fused, the taste is ......

Smacking his mouth, Zhao Dahai stood not far from the sand pot at this time, and he actually had a feeling of scratching his ears and cheeks.

"That duck is stuffy first, I'll tell you about the precautions for other ingredients tomorrow!" Li Gengxin slapped the heavy man in front of him.

"Huh?" Nalan Qiancheng was the first to take his eyes off the clay pot on the stove, and took two steps towards Li Gengxin and walked to his side.

Gradually, the people in the kitchen gathered around Li Gengxin.

"In fact, we use all the sea cucumbers that rise, and we don't know who is rising. I have a familiar feeling of using this ingredient, I don't know if it is made by the heir of the Tan family's official cuisine. After all, their family tradition is based on "burning, stewing, simmering, leaning, and steaming, and they are good at making dry goods, and they are proficient in cooking Haibazhen in soup stock." "But their heirs are all exclusively operating in the Beijing Hotel......" After Li Gengxin finished speaking, he suddenly heard Jin Daya, who had been treating himself as air in the corner, laughed twice and said: "Master Li is really not a master at the level of a king chef, but I didn't expect the identification of ingredients to be so shocking." ”

Hearing this, Li Gengxin knew that he had guessed correctly.

Jin Daya smiled and continued: "Yes, the dry goods master of our Diaoyutai State Guesthouse is the descendant disciple of the Tan family's official cuisine. So these ingredients are very authentic. ”

Li Gengxin nodded, and there was an indescribable emotion in his heart. Just take the sea cucumber in your own hand. The sea cucumbers I got were slightly underwhelmed by the heat,

Ordinary chefs may think that this is a lack of hair. But this is really a very wrong and incomprehensible perception.

Sea cucumbers are generally cooked through a relatively lengthy process. Therefore, sea cucumbers are rising again in the process of cooking. In the process of rising, the sea cucumber is not too large, and it is just right to lack some slightly. A pound of sea cucumber rose to six catties, and there was no water going out after just stretching out the waist, so when making simmering, the soup went inside.

How is it that such details are not the result of the wisdom of many generations?

Thinking of this, Li Gengxin subconsciously glanced at the purple clay pot that was spitting out curling green smoke. (To be continued......)