The lunch meal is quite simple.

Braised vermicelli with cabbage and pork, braised rapeseed with Xianggu, braised lamb with skin, and pork ribs soup.

Three dishes and one soup are exactly the staff meals in Building 2.

Although the head chefs are all here, they have just tasted the delicious clear soup noodles, so the main meal will be a little simpler. Anyway, even if they are good, everyone will continue to appreciate the texture and taste of the clear soup noodles.

Lin Xu discovered that mutton with skin braised tastes really good, especially the skin, which tastes soft and waxy.

I am used to eating skinless mutton. When I suddenly eat this kind of mutton, I always feel like eating pork, but the taste of the meat is not comparable to that of pork.

After a bowl of soupy noodles, Lin Xu didn't feel full, but his appetite was whetted.

At this moment, with the delicious braised lamb with skin and pork and cabbage stewed with vermicelli, Lin Xu ate two large bowls of rice in one go, which was really satisfying.

"Brother Lin likes to eat big stews? When you're not busy, go to our building on the 8th. The Northeastern cuisine is more authentic than that of Jiban, Jiban, Liaobandu."

Yuan Debiao stood up and served himself another bowl of rice.

I continued to eat the stewed vermicelli with pork and cabbage.

The vermicelli is smooth and tender, soaked up with the soup, and tastes more delicious than the meat, while the cabbage is stewed to a crisp, which makes you feel warm and comfortable when you eat it.

The black office Jiban and Liaoban he was talking about are the offices in Beijing of the northeastern provinces and are famous for their authentic Northeastern cuisine.

Lin Xu filled a bowl of pork rib soup, took two sips, and said with a smile:

"When I'm not busy, I'll go find Brother Biao to eat meat."

"That's necessary. Tell me in advance when you come. Brother Biao will cook some meat for you. We don't have anything else in Northeastern cuisine. The meat is enough."

Song Dahai muttered:

"I usually don't even lend you a cold-water fish, but now I'm being extremely generous. Don't really go, Master Lin. Lao Yuan is just being polite. If you really go, he'll be anxious."

Hearing what he said, Yuan Debiao suddenly stared:

"Old Song, if you keep chirping, believe it or not, I will get a bottle of herbicide and apply fertilizer to your vegetable field?"

It’s okay not to mention the grass. When mentioning this crop, Song Dahai immediately said:

"Go quickly, I'm looking at that piece of land."

The sugarcane I planted was ruined by everyone before I could eat it. I finally planted some green vegetables and worked hard to tend to them every day. However, one night when they were about to grow, most of them suddenly disappeared.

There's not too much leftover green vegetables, just enough to stir-fry.

From then on, Song Dahai finally understood that he should not engage in such small hobbies in Diaoyutai.

Otherwise, the more hobbies you have, the more shortcomings you have.

Look at Lao Xie and Lao Dai. He doesn’t grow vegetables or flowers and has no other hobbies. No one can take revenge even if they want to retaliate.

After eating and drinking, Lin Xu chatted with his senior brother for a while, then drove to Building 18 with Lao Dai, preparing to pack some braised snacks.

Arriving at the back kitchen, Lin Xu saw that the iron rack in the braised food department specifically for drying ducks was hung with white-striped ducks that were fragrant and braised. It looked like they had been braised.

Next morning, reddish-brown syrup was boiling in the pot, and the unique aroma of caramel made people feel comfortable all over.

"Hasn't it started to explode yet?"

"No, I just put on the first coat of syrup, and after it's dry, I'll start frying... yo, Master Lin is here."

The people in the braised food department greeted me warmly.

Lin Xu asked with a smile:

"I can smell the fragrance from afar. Is there nothing that an outsider like me can't see?"

Dai Jianli quickly fished out a few spicy rabbit heads that were being soaked in a stewed soup bucket nearby, put them on a plate and handed them to Lin Xu:

"You are the supervisor of the catering department, and the kitchens in all buildings are open to you...Brother, let's try it first. The sweet-skinned duck will probably have to wait a while. Do you want other braised dishes?"

They are also available in other duck goods stores.

Lin Xu is not very interested. He only plans to get sweet duck and spicy rabbit head today.

Pick up a rabbit head and put it into your mouth, first suck the red oil on it, it is spicy and fragrant. Just put ten or twenty of these rabbit heads on it, and then pair it with an old movie, it will definitely be

The greatest enjoyment.

He quickly broke off the lower jaw of the rabbit's head and ate the few meat in the mouth. Then he began to concentrate on eating the upper jaw and the meat inside and outside the skull.

As for the best part of the rabbit brain, naturally you have to wait until the end to enjoy it.

While he was eating, the chef next to him was blanching the soaked and washed raw duck embryos in a pot.

To make sweet-skinned duck, you need to soak the duck with its wings and feet removed for several hours to soak out the blood in the duck meat, and then blanch it.

Blanching is to keep the stewed soup longer.

When making stewed meat, if you want to use old soup, the ingredients must be blanched, and raw meat must not be allowed to come into contact with the old soup, otherwise the stewed soup will easily spoil.

Put the duck into a pot of water, wait until the water temperature rises, and use a spoon to skim off the foam in the pot. This will make the duck's skin whiter and taste more delicious.

After the water boils, skim off the foam and cook for another three to five minutes to thoroughly cook the duck.

Then take it out, clean the duck, and then put it into the brine for marinating.

Lin Xu finished eating a rabbit head and completed the cleaning steps.

He asked curiously:

"How long does it take to marinate this duck?"

"About forty minutes, the exact amount depends on the quality of the duck."

Dai Jianli is also nibbling on the rabbit head. No one can resist this spicy and spicy taste.

He said while eating:

"Generally, the better the quality of the duck, the longer it takes to brine. On the contrary, the worse the quality, the shorter the time it takes to brine it to prevent it from being too brine."

Cooking sweet-skinned duck is completely opposite to roasting chicken.

When making roasted chicken, the more rotten it is and cannot be fished out of the stew, it means the roasted chicken is delicious.

The sweet-skinned duck needs to maintain a chewy texture. The quality of duck meat that Dai Jianli talks about is actually the firmness of the duck meat.

The slower the duck meat grows, the firmer the meat will be, and the more time it will take to marinate it.

On the contrary, for fast-growing ducks that have grown up on feed, the duck meat is relatively soft and can be cooked through after a while. In this case, the marinating time must be reduced.

The fished-out duck is first immersed in brine to wash away impurities.

Hang it up to dry, then apply a layer of syrup on the surface after drying, and continue to dry.

In this way, the taste and color of the duck skin will be better after frying.

After the second batch of ducks were marinated in the soup pot, the ducks that were covered in syrup were almost ready to dry.

Heat the oil in the pot until it is 50% hot, put the duck in and start frying.

Lin Xu originally thought that the step of frying oil was just to fry the outer skin until crispy.

Who would have thought that after putting it in the pot for a few minutes, the skin of the duck would become rosy, but the chef who made the sweet-skinned duck never took it out.

Dai Jianli said:

"Frying not only makes the skin of the duck crispier and more delicious, but also can fry the excess fat under the skin, so that the taste is not greasy."

So that’s it.

Lin Xu felt that he had learned another trick.

You can use it later on other dishes.

When the color of the duck in the pot turned almost maroon, the chef who made the sweet-skinned duck calmly took the duck out of the pot.

After taking it out, control the oil slightly, and then put it into the syrup boiled next to it.

These syrups are made from white sugar, rock sugar, maltose and brown sugar. They are red in color and thick in texture, and even look a bit like glue.

Use an iron hook to lift the duck and immerse it entirely in the syrup, so that the duck is completely covered in syrup.

Take it out and put it on the tray, and then start dipping the next one.

Soak all the ducks in the syrup. The skin of the duck will be more ruddy and look like it has been plated with a layer of colored glaze.

Dai Jianli ordered to the cook next to him:

"Chop one and let Supervisor Lin of our catering department take care of it."

Lin Xu smiled and waved his hand:

"Brother, you just treat me like an outsider by calling me that. Your job title is just a title. Just call me Lin Xu."

A cook next to him took the duck that was still dripping with sugar and placed it on the eucalyptus board for cutting cooked food. He picked up a kitchen knife and quickly chopped the whole sweet-skinned duck into pieces.

When chopping, don't forget to use the tip of the kitchen knife to scrape off the thigh roots, duck neck, and some lymphatic tissue and impurities in the abdominal cavity.

Each piece of chopped duck meat is covered with duck skin, and each piece of duck skin is also wrapped in sticky syrup.

Before it was chopped, the unique aroma of duck meat filled the whole room.
To be continued...