After the duck stuffing was over, Jiang Jianghao asked Purple Eggplant to buy two white-feathered ducks on the street and came back, saying that it was to test the pot the next day, but the other rectangular oven that was originally made fell short. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

Jiang Jianghao thought about using that oven to bake some cakes and other small desserts, wouldn't girls be good at that. Who knows, but he was stumped by the mold for making cakes, so the rectangular stove was temporarily idle, and Jiang Jianghao could only think of another way.

After thinking about it for a long time, he finally thought of another kind of little thing that is quite popular with girls, that is, the after-dinner dessert that often appears on the table in the present world, his mother's beloved - crème brûlée.

Jiang Jianghao exchanged some jujube wood, honey and maltose with the system at night, and after everything was over, Jiang Jianghao fell asleep again.

The same cute girl, the same nakedness, and the same flirtation, made Jiang Jianghao wake up the next morning and be covered with sweat and put up a small flag.

Having the same spring dream for two days in a row, Jiang Jianghao wondered if he had suffocated him with a pure heart and few desires recently.

However, he still can't adapt to the aesthetic concepts of the ancients, and after coming for so long, he hasn't seen any beauties, let alone a good product like a cute girl in a dream, which he has never seen before, so he has no expectations for the banquet on the bank of the Luoshui River, and it is full of pain.

After adjusting his mood, Jiang Jianghao called Ah Qi and asked him to slaughter and pluck the two newly bought white-feathered ducks.

Ah Qiyangyang couldn't lift his spirits at all, because he hadn't forgotten that Jiang Jianghao punished him for not eating ducks yesterday, and now asked him to clean up the ducks, he was really aggrieved, he had no motivation at all, and he couldn't raise his interest at all, but he still resigned himself to finishing things.

Jiang Jianghao stood aside and commanded Ah Qi, first asked him to pick up a duck weighing about three or four pounds, and then hung the duck upside down and fixed it on the slaughtering frame, pinched the head and neck with his left hand and pulled the neck skin outward, and then opened the scissors with his right hand, and inserted the scissors into the neck bone, and then rotated outward for half a circle to quickly cut the duck's trachea, esophagus and blood vessels. This method of slaughtering can make the duck die quickly, and it will die in about half a minute. In addition, this slaughtering method helps to shape the duck body at the back. However, in the end, you must pay attention to the blood to keep the color of the duck's body bright.

The second duck was also slaughtered according to this method, and after confirming that the duck's blood was cleaned, Jiang Jianghao asked the purple eggplant to bring out the hot water prepared in advance, and asked Ah Qi to throw the duck in and soak it in hot water for a short time before starting to shed its hair, the order of dehairing is: head and neck→ two wings→ back→ abdomen → legs. Rub off the large and small hairs around the duck one by one. And remind Ah Qi that you must pay attention when removing hair, not plucking, but rubbing hair, so that you can remove the big hair and fluff at the same time; Otherwise, the villi are difficult to remove. It is also necessary to ensure that the action of scalding and refining feathers should be light and fast, so that the duck feathers can be cleaned and do not hurt the skin.

The next thing is to make Jiang Jianghao the most uncomfortable to go to the internal organs, he asked Ah Qi to pick up the scissors again, insert the first scissors in the upper part of the duck**, that is, the middle of the duck's buttocks, and then cut around **, forming a small opening with a diameter of about an inch or so centered on **, and told him to act fast when digging, the internal organs are intact and not broken, cut off the duck's feet and wings, and then carry out shabu-shabu, wash the duck cavity, duck neck, and duck beak, and take out the soft tissues in the back intestine and cavity to ensure that the duck skin is free of blood.

After cleaning, he asked the fifth aunt to bring a needle and thread, and re-sewed the duck's buttocks, and then shouted Daqiang and Purple Eggplant to hold a duck and blow into the duck's beak.

This request made the two of them stunned for a long time.

This...... This...... It's very inappropriate to do such a rebellious thing in public, let alone two dead ducks who have just died?!

Under Jiang Jianghao's increasingly dark complexion, the two finally reluctantly hid in the corner of the house and took out the duck blowing.

Looking at the two swollen ducks, Jiang Jianghao picked up one of them, and poured the boiling maltose water prepared in advance according to the ratio of one to seven evenly on the surface of the duck from top to bottom, so that after pouring three to four times from top to bottom, the duck was directly hung in the ventilation of the yard next door to dry and cool.

About half a day later, the two ducks that had been prepared in advance had been dried. Jiang Jianghao then used honey, balsamic vinegar and soy sauce to mix the juice in a ratio of 311, brushed the whole body of the duck, and continued to hang it in a ventilated place to dry until the next day.

Putting aside the spring dream that appeared again, Jiang Jianghao focused all his attention on the two ducks that had been prepared for a day.

Jiang Jianghao first instructed Ah Qi to put the jujube wood he had prepared earlier in the cylindrical stove, and then lit a fire and started to heat the stove.

The wood used for roast duck is jujube wood as the best, followed by peach, apricot and pear wood. After the wood is ignited, when the oven temperature rises to more than 200 °C, you can roast the duck, the temperature of the roast duck is the key, and the general oven temperature is mostly controlled between 250-300 °C.

Jiang Jianghao took the duck that had been dried overnight, poured freshly boiled water through the knife edge of the neck, this action is called pouring soup, and then poured it with boiling maltose water, and then put the duck into the oven.

The next step is to carefully control the temperature in the oven and control the heat of the roast duck. Jiang Jianghao according to the color of the duck body, from time to time to adjust the direction of the duck, generally need to bake for about two quarters of an hour, but of course, you can also judge the doneness of the roast according to the color of the duck when it comes out of the oven, when the soup is pink, it means that the duck is about seven or eight minutes cooked, when the light white soup, it is about fully cooked, and when the soup is milky white, it means that the roast is overheated and old.

At the same time as baking, Jiang Jianghao asked the fifth aunt to use wet dough and put it in Jiang Jianghao's special pot to stick out a lot of palm-sized cooked dough cakes for later use, and cut out a lot of green onion and white shreds for later use, and specially prepared a large bowl of sweet noodle sauce.

Two quarters of an hour later, the duck, which was roasted to a ruddy color, crispy on the outside and tender on the inside, was taken out of the oven by Jiang Jianghao, placed on the tray prepared in advance, and quickly brushed with a thin layer of sesame oil.

In this way, the world's delicacy characterized by red and bright color, delicate meat, mellow taste, fat but not greasy - Beijing fruit wood roast duck was officially completed.

Next, Jiang Jianghao pulled out a talisman dagger that had just been robbed from the system, and gestured back and forth at the freshly baked duck body, but he never made a move.