Wu Di's Dongpo meat was cleared on Monday night, and the reward is the cage bun, which is still a little different from the bun, first of all, the dough is different.

The next dish is roast duck, and the most famous roast duck that Wu Di knows is the roast duck in the capital.

Roast duck has to use special equipment, and Wu Di can't make it yet.

"Mantou, I don't have special equipment for roast duck."

"The owner can use the oven, the system can look at this oven"

"Oven? Are you sure? ”

OK

"Oh well"

Wu Di's oven is much larger than that of modern times, and it can be done to make roast duck, but Wu Di is afraid that he can't make such an authentic taste as others.

The roast duck is bright red in color, crispy on the outside, delicate on the inside, mellow in taste, fat but not greasy. It tastes even better with special sauces and dough.

First of all, the whole processed duck is cleaned, and the fine hairs are cleaned.

Prepare a bowl where you can hold the duck, add the caramel and water and stir well.

Add water to the pot and heat until it boils, hook the duck neck with a hook, then lift the duck hook, lift the duck to the top of the pot, hold the spoon in your right hand, scoop up the boiling water in the pot, start from the knife edge of the duck body, burn the duck skin from top to bottom, and blanch 3-4 times.

After the duck skin is scalded, quickly lift the duck to the top of the sugar water basin, pour the duck body 3-4 times with stirred sugar water, and control the water in the duck cavity.

Hang the scalded duck on a pole and place it in a cool and ventilated place to dry the duck skin.

Drying duck blanks is equivalent to drying in the shade, and should not be irradiated by sunlight or strong lights, nor should heating equipment be used.

Drying duck blank is to observe its changes at any time, and after finding that the duck skin has oil beads, it should be removed immediately and stored in the incubator.

If you bake it directly, you don't need to put it in the cooler.

Before it could be baked, Wu Di spent several nights doing the previous steps, and many of them were scrapped.

This was the most difficult food she had ever encountered in such a long time.

On Wednesday, Wu Di's live broadcast was red braised mutton.

"I've already tried beef, and it does have a taste, which is the anchor's smell, and I can still accept it."

"I can't stand it, I want to vomit when I smell it, force myself to eat it, just ......, I won't be disgusted with everyone"

"I'm the same as the one upstairs, I really can't stand it"

"I don't feel it, I eat it very delicious, it tastes completely different from pork, I like it"

"I envy the upstairs, if only I could eat it, otherwise I would miss a lot of food"

"Yes, I missed a lot of food if I couldn't eat beef and mutton, but fortunately I can eat it."

"The practice of expecting lamb"

Red stewed mutton and stewed beef brisket with radish are completely different practices, Wu Di herself prefers red braised mutton relatively speaking, of course, she also likes stewed beef brisket with radish, but there is just a comparison.

Wu Di's roast duck has been made to the next live broadcast.

Wu Di put the duck blank in the oven to bake, and Wu Di tied the duck blank in the oven, so that the whole duck can rotate with the oven, so that it is evenly baked.

Wu Di didn't know how long it would take to roast, so he judged it according to the color of the duck, and when the duck was brown, Wu Di came out and tasted it.

A little not enough to be hot, Wu Di put it in and roasted it for 5 minutes, and the roast duck that came out this time was already very similar to that.

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 skin surface and increase the fragrance.

On Saturday, Wu Di really roasted the duck for the first time, and Wu Di didn't cut it, so he shared it with Qin and the two of them, and didn't use sweet noodle sauce and side dishes.

Although Wu Di didn't do very well for the first time, it was also commendable for the two people who ate roast duck for the first time.

The two of them ate the whole duck, Wu Di was full, and Qin ate nothing else.

"I didn't expect ducks to be able to do this, it's delicious"

"It's delicious."

"Well, it's delicious, can a chicken do that?"

Roast chicken, Wu Di really hasn't heard of it, but you can also try it, but chicken and duck are different, and it is estimated that the taste will definitely be different.

"You can give it a try"

Next Wednesday, Wu Di's live broadcast is fried cakes, and Wu Di's first flatbread, "Flatbread is also a staple food, which can be eaten directly with dishes, but what I want to do today is fried cakes, which are similar to fried rice and fried noodles." Eat the leftover flatbread, which can be reprocessed in this way"

"I understand, it's just that the main raw materials are different."

"I like flatbread, so don't bother frying it"

"I can't imagine the taste of flatbread, I still don't think about it, I can't think of it"

"It's delicious to look at, and it should be delicious if it's made with oil."

"Doesn't anyone think it's hard to make pancakes, the first step of mixing noodles stumped me"

"Who made us white, there must be capable people, I really envy those who can talk to people after watching it"

"This is something that people can't envy"

Wu Di took precautions when frying the cakes, "The fried cakes are different from the fried noodles, the cakes are relatively dry, you should put a little more water, otherwise the fried fried cakes are very dry and not delicious."

"Remembered"

"Nothing to do with me, I don't fry"

"Thank you anchor for the reminder, I'll tell my grandma"

"Are you sorry upstairs? will gnaw at the old"

"Upstairs is still gnawing old, do you have an old gnaw? Anyway, I don't, I envy those who can gnaw the old to death"

"That's not how the word gnaws old, right?"

Wu Di practiced roast duck for more than a week, but Wu Di still felt that there was no modern authenticity, although she had never eaten authentic one.

However, she actually cleared the customs, which made Wu Di feel very novel.

"Mantou, I don't feel like I'm doing very well, there's still room for improvement, why did I clear the customs?"

This is also the first time that Wu Enemy has cleared the customs and is still suspicious.

"Master, this also has to change according to the times, space, environment, etc., and the duck itself is a little different from the modern taste, so as long as the owner meets the standards of this system, it will be fine."

What exactly is your standard, it's too casual.

At present, Wu Di has no idea of promoting this dish, maybe when the conditions are sufficient in the future, Wu Di wants to open a special roast duck restaurant and build a special wood-fired oven to make a more authentic roast duck.

The reward for clearing the game is the method of making roast duck dough, which is just right for Wu Di to eat with duck meat.

The next dish is called flower chicken, and the whole duck has just come, and now the whole chicken has come.

It's been famous for a long time, but I haven't eaten it.

Wu Di not only eats delicious food here, but also eats delicious food, which can be regarded as the realization of another dream of Wu Di.

However, Wu Di has seen the general practice of calling flower chickens on TV, and he has to use lotus leaves and yellow mud.

The lotus leaf is not easy to find now, but Wu Di can find the system, and the yellow mud is a little difficult to solve, and the system is not cherry blossoms

Wu Di found the head of the Wang family and asked him to get a bag of yellow mud, mainly because Wu Di didn't know how many times he did it, and one bag was not necessarily enough.

Although the head of the Wang family was very curious about what Wu Di wanted Huang Ni for, he didn't ask, and quickly arranged it, and sent it to Wu Di before he was halfway through.

"I didn't expect the head of the Wang family to move quite neatly"

There is a story about the reason why it is called Huaji, and most modern people know it.

The color of the chicken is bright red and bright, fragrant and tangy, the plate is crispy and the meat is tender, the entrance is crispy and fatty, and the unique fragrance of lotus leaves, it is a very delicious dish.

Wu Di chose the chicken that had been handled.

Apply the ingredients to the inner cavity according to your personal taste, and you can also add your favorite dishes.

The surface of the chicken can also be coated with some spices to increase the color.

Wrap the chicken with clean lotus leaves, you can put a few more layers of lotus leaves to make the chicken ellipsoidal.

Add a little water to the yellow mud to make a viscous slurry, and coat the chicken with the mud.

Since it was impossible for Wu Di to make this dish directly on the ground, Wu Di still chose to use the oven and put the finished called flower chicken on the tray of the oven.

After baking for ten minutes, I stopped the oven and turned over the chicken to continue roasting, and in this way, Wu Di turned it over several times, until the yellow mud on the surface was already very dry, and Wu Di stopped.

Wu Di didn't know how long it would take, so he could only judge like this.

I didn't expect the first time I made a flower chicken to be good, at least it was ripe, but the taste was poor.