"This one can be!"

Hearing Li Yi's words, Sun Li hurriedly nodded.

Ducks with abdominal cuts don't have to worry about cutting their internal organs.

The process of disemboweling and removing the internal organs is not difficult, and Li Yi can complete it by dividing five by two in three times.

Then, he took the disemboweled white-striped duck back to the camera.

"The deboning of the neck is from the head to the tail, and the deboning of the abdominal is from the tail to the head."

Li Yi put the duck on the board and explained the method to the audience while removing the bones.

After watching the difficult neck incision and deboning method, the audience suddenly felt much simpler when they watched the abdominal incision and deboning method.

Two knives cut off the tips of the duck's wings and duck paws, Li Yi explained while deboning: "The bore of this kind of duck has been opened, so there is no need to consider the standard of blowing without breaking and irrigating without leakage."

Like duck wings and duck legs, we can directly remove the wing tips and duck paws, so that the bones will be much easier.

But don't worry about revealing the stuffing, after removing the bones, we can stuff the duck wings and duck legs into the abdominal cavity.

After stuffing it in, when it is simmered in the pot for a while, the duck skin will naturally shrink, forming an effect similar to that of a bicycle valve core.

The soup on the outside can be boiled into the duck, but the filling inside the duck will not leak out.

Therefore, although the duck made by this method cannot be guaranteed to be intact, it is more flavorful than the whole duck, and the time required to stew is shorter, and the cost is lower. ”

Listening to Li Yi's detailed explanation, there was also a barrage in the live broadcast room.

"It's pure dry goods!"

"Brother Yi, he's really, I'm crying to death!"

"He really wants to teach us!"

"My faith is back! 【Eight Treasure Gourd Duck】Specialty stall! I'm coming! ”

Soon, Li Yi shaved the duck.

took the freshly shaved whole duck, Li Yi put the two ducks together and let the camera take a close-up: "This is the duck meat shaved by two different surgical methods." ”

Sun Li looked at it from the side, and said with a smile: "This difference is too obvious, one has arms and legs, and the other is stuffed into the stomach of others." ”

"This has to be stuffed too, otherwise how can it be called a gourd duck?"

As Li Yi spoke, he turned the two ducks over, so that the meat inside was facing outward, and put them in the basin.

Add large slices of green onion and ginger, pepper, peppercorns, and peppercorns to the pot, and add some peppercorns, Li Yi put the pot aside and pickled it.

"Next, let's start stir-frying the stuffing."

Li Yi brought a plate of prepared ingredients to the table: "The Manchu and Han full-seat version of the Eight Treasure Gourd Duck, the belly is stuffed with water Bazhen, that's all."

There are eight kinds of shark fins, abalone, fish lips, sea cucumbers, skirts, scallops, fish crisps, and toads.

Most of these ingredients have to be soaked, and the cost is too high, if you really plan to do this business, then don't use this version, otherwise you won't be able to recover the cost at all. ”

In the live broadcast room, barrages flew.

"Oh my God! Scared the hell out of me! I can't afford any of these ingredients! ”

"Haha! In the end, Brother Yi who dares to sell 10,000 yuan of fried rice on the street, this palace version of Babao duck is sold on the street, and it is not allowed to sell 20,000 or 30,000 copies? ”

"If I could afford to buy these ingredients, I wouldn't be able to go out and set up a stall."

"I really can't do this, my strength doesn't allow it!"

Li Yi looked at the barrage, stretched out his hand to change a plate of ingredients, and introduced with a smile: "In addition to the palace version, there are also four versions of the [Eight Treasure Gourd Duck] in the folk, which are Suzhou-style, Lu-style, Sichuan-style, and Cantonese-style.

The fillings of these four kinds of eight-treasure duck are different, and the stir-frying methods are also different.

The Suzhou-style feature is to fry the duck gizzard into the filling, cut the duck gizzard, ham, bamboo shoots, lean meat, and shiitake mushrooms into five dices, and then add dried scallops, barley and gourd seeds to stir-fry until fragrant, making an eight-treasure filling.

Lu style is more orthodox, using more seafood and precious ingredients, such as sea cucumber and shrimp, dried goods such as scallops and hoof tendons that need to be soaked, as well as pickled ingredients such as ham, as well as fresh goods such as shiitake mushrooms and water chestnuts.

In addition, there is also a fried glutinous rice, which tastes good when these eight ingredients are matched.

I recommend you to make Lu style better, its ingredients are more high-grade, the price can be sold a little higher, and it can form a contrast to attract customers.

Hearing Li Yi's explanation, the audience in the live broadcast room suddenly realized.

"No wonder Brother Yi set up a stall to sell 10,000 yuan of fried rice before! Sure enough, there is business acumen! Got it! ”

"Got it! Tomorrow I will go to sell the palace version of the Eight Treasures Gourd Duck, and I will be the next Brother Yi! ”

Looking at the audience's ridicule, Li Yi smiled, but found that Jiang Xin had already come to the palace version of the Eight Treasures Filling.

"Is this Hachizhen?"

She swallowed subconsciously.

Seeing this, Huang Xiaoming smiled and quipped: "These dishes, Concubine Hua should eat them often in the palace, right?" ”

Jiang Xin complained without replying: "I often eat boxed lunches, and Bazhen has never seen them once." ”

"Then you've got a good idea this time."

Huang Xiaoming said with a smile.

"Huh?"

Jiang Xin looked back in surprise and asked, "You mean, do we also have a chance to eat this eight treasures?" ”

"Of course."

Huang Xiaoming said with a smile: "Brother Yi's palace version of the ingredients are prepared for you!" ”

"Huh? Really? ”

Jiang Xin jumped up happily, turned around and ran towards Li Yi, raised her hands and shouted with a smile: "Thank you, Brother Yi!" Brother Yi, you're so interesting! I thought these were props, but I could only watch them but not eat them! ”

Sun Li smiled when she heard this: "You can watch two more episodes of the show to know, the treatment of the guests of this show is the best, otherwise why do so many artists want to rush to come?" ”

"I thought it was all acting."

Jiang Xin exclaimed: "Can you eat such a precious ingredient? Your show is so rich! ”

"If you can eat it, you can eat it, just this one, if you have more, it will be gone."

Li Yi smiled and brought the Lu-style ingredients to the desk and dealt with them.

Seeing that he began to dice the ingredients one by one, Sun Li asked curiously, "Huh?" Are Sichuan-style and Cantonese-style fillings the same as these two? ”

"It's not bad, it's all eight ingredients anyway, but the types are different."

Li Yi explained while dicing: "The characteristic of the Sichuan style is that the local mushrooms are released.

Cantonese style is the addition of salted egg yolk, the other ingredients are very similar, glutinous rice, barley, seeds, ham, these are unchanged, other ingredients will be slightly adjusted according to local conditions. ”

As he spoke, Li Yi had already processed all the ingredients and cut them all into small cubes.

After that, he boiled the water and prepared to blanch the ingredients.

"Some of the fillings we have here are to be blanched first."

Li Yi put the processed ingredients together according to the type and gestured to the camera: "Pay attention, the order in which these ingredients are put into the pot is also very important, and who is in the pot with whom is also particular."

The first batch of our dishes are shiitake mushrooms and water chestnuts, both of which are relatively easy to cook, and the water can be boiled for one minute.

The second batch is sea cucumbers, hoof tendons, and shrimps, which also have to be put into the pot together.

Scallops and ham can't be blanched, just fry them later, otherwise their fragrance will be gone. ”

As he spoke, he blanched the water, and soon the ingredients were blanched.

"Let's start frying."

Li Yi said, and took a few golden fat lumps.

Showing it to the camera, Li Yi said with a smile: "Attention, here is also the key, these fillings must be fried with duck fat, and with other oils, the taste will not be fragrant enough." ”

"The world's best taste is the original taste."

Wu Lei interjected on the side.

He followed Li Yi a lot, and he was already familiar with Li Yi's cooking theory.

"That's right."

Li Yi explained while cutting the duck fat into pieces: "In Cantonese cuisine, the highest level is to restore the original taste of the ingredients themselves.

As the saying goes, chicken has the smell of chicken, meat has the taste of meat, and even rice must have the taste of rice.

If you want the ingredients to highlight their own flavor, they must be pure.

Chicken dishes should be cooked with chicken fat, and duck dishes should also be prepared with duck fat. ”

As he spoke, he had finished cutting the duck fat.

Rubbing the blade, he looked at the camera: "However, after the ingredients highlight their original flavor, the smell of the three insects will be more prominent."

Therefore, when making related dishes, you must do a good job of eliminating the smell and removing the fat.

Ducks belong to the insects of water dwelling, and those who live in water are fishy, and those who are fishy are green onion and ginger.

So let's fry the scallion oil before frying the stuffing. ”

4

(End of chapter)