"Well, we all remember." Gu Daya's mother and daughter have been accompanying Gu Jinli to prepare marinades for the past few days, and they have memorized all the marinades she has prepared.

Gu Jinli nodded: "Then let's start boiling the marinade." ”

The marinade is very difficult to boil, at least an hour, that is, two hours, to boil the flavor.

There are six kinds of marinade, and the stove at home is not enough, so I can only build three small stoves with stones under the kitchen porch to boil the marinade together.

Gu Jinli threw the six kinds of marinade packets into the pot one by one: "Auntie, this is vegetarian stew, this is braised chicken, duck and pork, this is braised pig's trotters, this is braised mutton, this is braised beef, this is braised river fresh, you have to remember the marinade in the pot, don't make a mistake." ”

"Huh." Gu Daya's mother and daughter responded.

"Next up is the fried sugar." Gu Jinli took out six packets of starch syrup, after boiling the oil, poured all the six packets of starch into the pot, slowly boiled the starch sugar, boiled it to caramel color, put out the sugar water, and poured it into the six marinade pots one by one: "Make a pot of marinade, put a bag of caramel." ”

Today's caramel is maltose, which has a strong wheat aroma, and after adding a few glasses of wine, a burst of malt aroma wafts out of the pot, a bit like beer.

When the marinade is boiling, they begin to process the ingredients to be marinated, after the chicken is killed and washed, it is directly put into the marinated pot to cook, pork, pig's trotters, mutton, and beef must be blanched first, and after blanching, they can be put into the marinade pot respectively.

There is also river freshness.

To put it bluntly, it is a braised fish piece.

Chop the carp into three finger-wide chunks and fry them directly in the pan. After frying, take out the fish pieces to control the oil, and when the marinade is ready, then put the fried fish pieces into the marinade and soak them for about an hour, and then you can eat.

The practice of vegetarian marinade is similar, after blanching the vegetarian vegetables, put them in the marinade, boil them for a quarter of an hour and then stop the fire, let the vegetarian vegetables suffocate in the marinade, and after a while, after the vegetarian dishes absorb the taste of the marinade, the vegetarian marinade is done.

They marinated four kinds of vegetarian dishes, lotus root, eggs, fried tofu, and white dried tofu.

White dried tofu is made by cutting tofu directly into palm-sized, half-inch thick pieces, and then pressing it with a heavy object for more than an hour.

The three of them were busy in the kitchen for almost an hour, and after the marinade was completely boiled out, they put the vegetarian dishes and fried fish pieces into the vegetarian marinade pot and the river fresh pot respectively.

"You can eat it in an hour."

The chicken and pork were almost marinated, and Gu Jinli asked Qi Kangle to cease fire.

"After the chicken and pork have been stuffed for half an hour, take them out, dry them and cut them into plates. The remaining pots of braised pig's trotters, braised mutton, and braised beef should continue to cook, these three are more difficult to cook, and they need to be cooked for half an hour. ”

Gu Daya and Qi Kangle nodded straight when they heard it, and remembered every word Gu Jinli said and every action of making lo-mei.

Gu Jinli saw that they had been very nervous, and said with a smile: "Auntie, Cousin Le, you don't have to be so nervous, you can't learn once, you can learn a second time." ”

Gu Daya hurriedly waved her hand: "I can't help it, it costs a lot of money to make lo-mei." ”

It is chicken and beef and mutton, especially the beef, it is very difficult to buy, it is dragged Jiang family to buy it from the county seat, three catties of beef cost 300 yuan, it is 100 yuan a catty, more than three times more expensive than pork.

Gu Jinli said: "Auntie, don't look at the price of beef, but it's delicious when it comes out, when the time comes, let's sell it for 200 yuan a catty, and we will earn all the money back." ”

Gu Daya was a little staggered when she heard this price, but think about those rich families, going in and out of the restaurant for a meal, often a few taels, or even dozens of taels of silver for a meal, and then looking at the price of braised beef, it doesn't feel expensive.

"Xiaoyu, we have tried the earthen kiln for making roast duck, the kiln has not collapsed, and the heat inside is uniform." Gu Dashan's face was gray and black, and he ran to the kitchen and asked Gu Jinli: "Is the lo-mei ready?" When will you go to your aunt's house to cook roast duck? ”

"Almost, let's go make roast duck now." Gu Jinli and a few people came out of the kitchen and said to Cui's: "Mother, you go to the kitchen to help watch the fire, the fire can be extinguished after half an hour, and the braised meat doesn't need to be taken out, just put it in the pot and stuffy it." ”

"Eh, my mother knows, you go quickly, didn't you say that the roast duck has to be made for a long time, it's almost noon, and you won't be too late anymore." Cui Shi heard Gu Jinli say that to make that roast duck, it takes two hours just to dry the duck, which is very time-consuming.

Gu Jinli said with a smile: "Don't worry, mother, you will definitely be able to eat roast duck tonight." ”

She ran back to the house, took a cloth bag of spices, and followed Gu Dashan and them to Gu Daya's house.

In the backyard of Gu Daya's house, a one-person-high earthen kiln has been made of green bricks and mud.

The earthen kiln was made by Gu Dashan and the third grandfather together, and it took three days of work, and after two changes according to what Gu Jinli said, the earthen kiln was finally done.

The kiln is divided into two layers, the lower layer burns the fire, the upper layer is used to hang ducks, and there is a hole where the upper and lower layers are connected, and an iron plate with six holes is chiseled on it, which can block the open flame, but can also let the heat of the fire burn to the upper layer.

"Little fish, five ducks are killed." Qi Panzi brought out the processed duck.

Gu Jinli handed the cloth bag with spices to Qi Panzi: "Fill these ground spices into the duck's belly, and then seal the mouth with this long iron needle." ”

Gu Jinli took Gu Daya's mother and daughter to Qi's kitchen again and began to make crispy water.

Roast duck with crispy water, the duck skin will be crispy.

It is very simple to make crispy water, boil the maltose with water, turn off the heat, and then add vinegar and Huadiao wine to make crispy water.

After making the crispy water, Gu Jinli asked Qi Pan to bring the duck filled with spices, gave him a small bamboo tube the size of a finger, pointed to the incision of the duck's neck and said, "Blow inside, blow the duck skin up." ”

Regarding the matter of blowing duck skin, Gu Jinli told Qi Panzi in detail a few days ago that Qi Panzi knew how to blow it, and he blew five ducks in a short time.

After blowing the duck, put the duck in boiling water and blanch it again, and when the duck skin is completely set, go through the crispy water again: "Take the duck out and air dry." ”

"Huh." Qi Panzi hurriedly took the duck to the eaves to dry.

After two hours, the duck was finally dried, and the color of the duck skin became darker than before, Gu Jinli said, "Roast duck." ”

Qi Panzi's family had been waiting for a long time, and hurriedly took down the duck, hoisted the duck into the earthen kiln with a wooden stick thick at the wrist, and hung it on the iron rod inside.

After hanging the ducks, start firing the kiln.

First burn the duck on a high fire for a quarter of an hour, and then bake it on low heat for half an hour, and the roast duck is ready.

"This red is roast duck? The color is really beautiful, and if you come to such a dish during the New Year's holiday, it will be very festive. Gu Daya looked at the roast duck taken out, and was so happy that she couldn't do it, this roast duck must be better than lo-mei.

Qi Kangming looked at the roast duck and was also amazed: "The color is like Dan, the fragrance is overflowing, you are really good at small fish, you can make such a delicacy." ”