Chapter 718 The technique you just acquired has a place to be put to use—Dengying Niusi! [Please vote for me]

"The duck needs to be fried first, rather than put directly into the pot."

When the oil temperature in the pot reached 50% hot, Lin Xu put the prepared duck into a large colander, placed the colander on top of the oil pot, held a spoon in his other hand, scooped up the hot oil in the pot and poured it on

On the duck.

The advantage of doing this is that the moisture on the surface of the duck skin can be fried in advance, so that when the whole duck is put in, the oil in the pot will not boil violently.

Another benefit is that the duck skin can be evenly colored.

There is a layer of maltose water hanging on the surface of the duck skin. If it is put directly into the oil pan, the violently boiling fat may wash away the maltose water, resulting in uneven coloring or even no effect.

Color is a major aspect of presentation. If the color is uneven, it will directly lead to overturning of the dishes.

Therefore, in order to get a better coloring effect, you should first use the method of drenching and frying to let the maltose color the duck skin in advance, and then cook it according to the conventional method.

"It turns out you need to pour oil on it first. It's really simple."

Shi Wenming said that he felt that this method of frying first and then cooking it was very similar to the roast chicken in the north. The saying that every time it is cooked, it must be fried, is the best comment on all kinds of cooking in the north.

It's a pity that the current roasted chicken basically does not include the frying step. It is cleaned and put directly into the stewed soup for marinating.

Although it saves the frying step, it saves time and effort, and also saves costs.

However, the aroma of the roasted chicken is much less, and the color has also changed from ruddy to golden yellow. The color is so light that it can compete with the white-cut chicken in Guangdong.

Lin Xu deep-fried the duck several times. When the color on the surface turned golden red, he put the entire large colander into the pot and fried it through the colander.

The reason why this is done is because when the duck skin is just fried, the glue on the skin is fried out by hot frying in the part where the duck skin is in contact with the colander and sticks tightly to the colander.

At this time, if you turn the colander and pour the duck into the pot, the duck skin will be damaged, which will greatly affect the appearance of the duck.

Putting the colander directly into the oil pan for frying will avoid this.

When the colander's temperature rises, it will automatically separate from the duck. If you take out the colander at this time, the skin of the duck will not be damaged in any way.

If the pot is big enough and there is enough oil, and the duck is deep-fried enough, it will even take the initiative to detach from the colander and float.

Just put it into the oil pan, the fat is boiling violently.

But as the frying continues, the boiling degree of the fat gradually stabilizes.

Lin Xu took the opportunity to flip the colander, and the whole duck came out easily.

He placed the back of a slotted spoon on the duck and pressed it down gently so that the duck was completely immersed in the hot oil, so that it would be fried more thoroughly.

After about ten minutes, the fat in the pot has stopped boiling, which means that the surface of the duck has been fried and the next step can be carried out.

Lin Xu used a slotted spoon to take out the duck and control the oil, especially in the abdominal cavity of the duck. A lot of fat will be stored in it, so it must be poured out completely.

Place the drained duck into a deeper steaming tray.

Sprinkle a layer of salt on the surface of the duck, break the borneol sugar into pieces and put it on the duck, then add a few slices of tangerine peel, a few slices of ginger, a few chives, two star anise, and three bay leaves.

Place everything, pour a large spoonful of Cantonese rice wine on the duck, pour a large bowl of water, and send it to the steaming cabinet for steaming.

Shi Wenming was a little confused, so:

"Is this enough? Will it taste good if steamed?"

Lin Xu smiled and said:

"After steaming, you still need to put it into the duck soup and simmer it for twenty minutes. At that time, the flavor will be absorbed. Now we just steam the duck until it is cooked through."

In Cantonese cuisine, the preparation of tangerine peel duck is relatively complicated.

First fry, then steam, and finally simmer. The whole process takes more than three hours.

And in the last step, you have to constantly use a spoon to pour the soup on the duck. The whole process cannot be stopped. This not only tests the master's skills, but also requires high patience and physical strength.

After two hours of steaming, the skin of the duck is so soft that it can be broken by blowing a ball.

If the action of pouring the soup is slightly larger, the duck skin will be damaged, which will greatly reduce the appearance and quality of the dish.

Due to the complexity, many restaurants no longer make this dish.

Even the restaurants that make it have simplified this dish into tangerine peel roasted duck cubes or tangerine peel braised duck, saving time and labor costs and improving efficiency.

After the duck was steamed, Lin Xu came outside.

At this moment, relatives are drinking tea and chatting under the sunscreen shed not far from the yard.

There is constant wind blowing from the direction of the reservoir, which makes people feel comfortable and comfortable.

"Shaokang is used to the food here during the Spring Festival, but can't get used to eating in the school cafeteria. I have lost more than ten kilograms since the beginning of spring. It really makes me feel bad..."

The second aunt held Chen Yuanyuan's hand and told her about the current situation at home.

Shen Jiayue on the side asked:

"Can't we go out to eat?"

The second aunt sighed:

"No, parents can't even deliver meals. They can only eat in the school cafeteria. Many dishes are boiled, and the chickens are not cleaned very well. They are cooked with chicken feathers..."

The contractor of the middle school cafeteria has to spend a lot of money to pay the contracting fees every year, and the education department has expressly stipulated that it cannot sell high-priced meals. In this case, in order to ensure profits, the contractor naturally has to reduce costs as much as possible.

The food in the canteen is basically whatever is cheap.

For example, cabbage and garlic sprouts in spring, eggplants and zucchini in summer, winter melon and onions in autumn, radish and cabbage in winter, basically buy whatever is cheap.

The cooking method is almost always boiling, and then pouring a spoonful of oil over it when it's cooked.

It looks oily, but in fact there is not much oil or water. Even if you eat very full, you will get hungry quickly.

Chen Yuanyuan felt very distressed when she heard what happened to her younger brother. She asked:

"Can't you bring some food from home?"

"Yes, it is possible, but the braised food he brings can only be eaten for a few days, and other cooked food cannot be stored well. He comes back once every two weeks. The first few days are fine, but the further he goes, the more difficult it becomes."<

/p>

When Lin Xu was in high school, he was still allowed to eat out. Unexpectedly, with the popularity of takeout today, students have no choice.

Out of sympathy for his little cousin, he said:

"Let's do this. I'll make some Dengying beef shreds later and let Shaokang take it back. It won't be a problem to store it for a month, and it can be mixed with steamed buns, rice and noodles, which is more economical."

Upon hearing this, the second aunt's eyes immediately showed excitement:

"Really Xiaoxu? It would be great if it could be preserved for that long."

Lin Xu said:

"Okay... I have nothing to do at the moment anyway, so why don't I make something for everyone to try, just in time to give me some feedback and see if there is anything that needs improvement."

Shen Jiayue is very enthusiastic about this kind of thing.

She smiled and said:

"Wow, this is good. I bought it when I traveled to Chengdu before. I thought it was spicy strips, but it turned out to be beef. It tastes very enjoyable."

Just do it, Lin Xu returned to the kitchen and prepared to make it.

Shen Jiayue would not miss this kind of excitement and immediately followed it, intending to learn from it.

"Is it difficult to use Xubao's lantern shadow silk? I heard that the requirements for knife skills are very high."

Lin Xu said while busy:

"Dengying beef requires high knife skills. The beef needs to be cut into thin slices, then marinated, dried, fried, and finally served with sauce... As for the Dengying shredded beef, the entire production process does not require the use of a knife, it is purely a matter of cooking the beef.

Just tear it into thin strips, as long as you have hands."

Just have hands?

Wow Kaka, isn’t this the baby I’m talking about.

Shen Jiayue immediately became interested and planned to study seriously.

Lin Xu took out two pieces of beef tendon, removed the fascia on the surface, and then put them into cold water to blanch them.

Wait until the blood foam comes out, beat it out carefully, and then pour the prepared green onion slices, ginger slices, light soy sauce, dark soy sauce, rock sugar, and rice wine into the pot respectively.

After pouring it in, stir-fry some soybean paste and pour it in as well, then turn on low heat to marinate.

Shen Jiayue secretly wrote down the method and asked by the way:

"Is it that simple? All you need is a hand."

Lin Xu smiled:

"The steps for using hands haven't appeared yet."

Boil the beef for about an hour, then soak it for a while to allow the beef to fully absorb the flavor.

After taking out the beef and waiting until it was no longer hot, Lin Xucheng said to Shen Jiayue:

"Wash your hands. The steps for using your hands will come soon."

Nani?

Is this just the beginning?

But wash your hands, wash your hands. I just wanted to find a reason to participate, but Xu Bao took the initiative to ask me to join. In this case, don’t blame me for stealing.

The girl washed her hands obediently. Lin Xu put the beef tendon in the basin and carried it outside.
To be continued...