I have to admit that Meng Xiang does have a set of pig raising, and she is also hardworking and capable, and more than 100 pigs are taken care of under her leadership, and the environmental sanitation is kept clean and orderly.

"Oh okay, I still have the pigs left to feed yet, so Xiao Ran, you can go shopping by yourself." Meng Xiang is very grateful to the Shen family for giving their mother and daughter a place to live and a good job when she was running out, and now she also has a little extra silver, which can be regarded as saving some dowry for her hard-working daughter.

Now she is very satisfied with her current life, she should go to work when she should work, and she can accompany her aunt when she gets off work, so she doesn't have to worry about being beaten and scolded.

Because of gratitude, so cherish. What she can do is to guard the pig barn with more care and take care of every pig carefully, as for Zhao Di, who was too bitter before, she was reluctant to exploit her happy time now. Selfishly hopes that he can learn much in the Shen family, not like her illiterate and miserable life.

took them around, and waited for two chickens or ducks to carry them, Shen Xinran came to the pig house and saw Meng Xiang leading people to feed the pigs, the pigs howled, and Shen Xinran had to go in to find her.

"Why are you here, it stinks, get out of here, quick."

Shen Xinran was speechless and wanted to speak a few times, but was driven out of the pig house by Meng Xiang all the way, "There is something to say here, it smells too much inside." ”

"Okay, I'm here to ask you to go home for dinner in the evening, I'll cook two new dishes in the evening, you must come back to help me compensate, there are many people with different tastes, you can give advice." Shen Xinran knew that Meng Xiang would definitely not go if she was fine, so she had to ask her to move around more in the form of a food trial.

After these few months, Shen Xinran knows that she is a trustworthy person, a person's eyes will not deceive, the farm is handed over to her, and rest assured that this is her strength, if one day she doesn't like to raise pigs here, she will definitely treat her like an aunt.

"Okay, I'll go over and help." Meng Xiang knew that the Shen family was going to open a hot pot restaurant, and she knew what the hot pot was, but she didn't know what the other one was called, and since she wanted someone to pay for the dishes, of course she would go.

"Then I'll go back first, by the way, Aunt Xiang's too heavy work will be left to others to do."

"It's okay, I'm used to it."

Shen Xinran knew that she was not a person who sought power for personal gain, nor was she a person who liked to take advantage, so she didn't say more, maybe she could feel more at ease here. Shen happily nodded and waved goodbye to her, she was very busy.

When they went back, Shen Xinran asked them to dispose of all twenty chickens and ducks for later use.

Handle it well, Shen Xinran asked them to blow the duck, yes, what she wants to do is the Beijing cuisine 'Peking duck' in the previous life, in the previous life, there was a proverb that the Great Wall was not a hero, and it was a pity not to eat roast duck, which covered the must-go attractions and must-eat delicacies in Beijing.

Make a blow pipe with a hollow small bamboo knob, blow air from the neck, and grasp the hole under the duck's belly to prevent air leakage, so that all the sufficient air fills the duck skin and flesh (after the inflation is finished, hang with the duck hook, do not touch the duck skin to let it leak))

Mix the seasoning evenly and pour it into the duck's belly to absorb the soup, and then sew the duck's belly with a bamboo sticker to prevent the soup from leaking.

Boil one pot of water to 80°C, then use another pot to boil the sugar water, mix the sugar water ingredients and cook to 50°C. Use a brush to brush the sugar juice evenly on the duck, hang the duck and blow it with an artificial fan, air dry for about two and a half hours, the air drying temperature can not be higher than 25 °C, and it can not be irradiated by the sun, otherwise the duck skin will be oily, and the sugar juice can be brushed again after the skin is dried, and it can be brushed three times together. ”

Shen Xinran explained while operating, and of course let them actually operate, so that the problem could be more obvious and solved immediately.

Fortunately, they all have chef skills, and they quickly got started, and if there are the most bees on this surface, they haven't been able to find it yet, and they only hope to find it before it opens, and I don't know if this backward dynasty has found a good thing about bees.

Roast duck can't touch the open flame, so it can only be roasted with charcoal, and Shen Xinran has made two large barrel ovens, which can just be used for training.

"At this time, it is necessary to check the hanging duck hook, mainly to prevent the phenomenon of loosening the blank and not easy to turn, and then it can be baked in the oven. In the process of roasting, the fire is a key, to adjust at any time as needed, generally duck blank just into the furnace, the fire should be more vigorous, with the increase of the temperature in the furnace, and the duck blank coloring, the fire should gradually weaken.

After the duck blank is put into the oven, make the right side of the duck body turn to the fire, and roast it for about a moment. When the right back is roasted until orange, turn the duck so that the left back is facing the fire, about half a moment to roast. When the left back and the right back are the same color, turn the duck body and roast the left duck breast. When it is also orange, you can pick up the duck with a rod, pick up its left crotch near the fire, color the legs, and then hang it back into the oven, roast the right side of the duck breast, about 2~3 minutes. When the right side of the duck breast is grilled to orange, pick up the duck and lift the right side of the crotch. When the right side of the crotch is roasted until orange, hang the duck back in the oven and roast its right back for about 5 minutes, then turn to the left back for about 5 minutes. The color of the duck has been almost uniform. When the white and oily soup overflows from the knife edge of the duck body, pick up the duck and pick the crotch again to find the color, and then it can be baked.

As for whether the duck has been roasted, in addition to grasping the heat, time, and color of the duck body, you can also pour out the soup in the duck cavity to observe. When the poured soup is pink, it means that the duck is 7~8 ripe; When the soup is poured out is light white and has a certain amount of oil, it means that the duck is 9~10 years ripe. If the soup is milky white and the soup is too oily, it means that the duck has been overcooked. A duck only needs a pillar of incense, which is about the same, and the difference should not exceed one moment.

After the duck is baked, it should be brushed with a layer of sesame oil while it is hot to increase the brightness of the leather surface. and can remove soot. Shen Xinran has done it for the last time, but unfortunately the knife skills of the chefs present are average, so I have to make the knife skills better, try to be thinner, and try to bring a little crispy skin as much as possible.

There are several layers of people in the courtyard and outside, all of them are so fragrant and attractive, even the two of them who are cooking dinner can't resist the aroma of the roast duck when they see the roast duck coming out, and they talk about it together, and they are so hungry that they can't do it. It's different from the past, there is a lot of food and meat to eat, why are you so greedy, your stomach is gurgling, it's embarrassing, but now everyone is so greedy, and there's no time to laugh at anyone.

Peking Duck's skin is crisp, shiny, crunchy but not greasy. The subcutaneous fat has been basically roasted, but some of the oil residue is still attached to the subcutaneous area with a hint of juice, which makes the duck skin more textured and oily.

Shen Xinran had already prepared pancakes with white shredded green onions, shredded cucumbers, soybean paste, and sweet noodle sauce, and took the lead in taking a pancake with some shredded cucumbers, green onions, sweet noodle sauce, and a piece of barbecue, and handed it to Shen Mengshi, she was an elder and should have eaten her first