"Junior brother, is it okay for you to debone the whole duck?"

Xie Baomin took a sip of Xiao Wei's Biluochun. Today, three people gathered together to shoot this eight-treasure gourd duck. Although it is to create atmosphere for the new show, the most important thing is to slap in the face.

Therefore, there cannot be any problems in the production, and the dishes must be perfect so that everyone can experience the charm of traditional Chinese food.

"No problem."

Upon hearing this, Xie Baomin felt relieved and said to Xiao Wei:

"Your tea is a bit mediocre. I will bring some for the next recording of the show. From now on, the people recording the show will be the chief chefs of major hotels. The quality of the tea cannot be too low."

Well, winter is coming. Have the tea leaves in Building 10 been replaced with new teas suitable for winter?

Qi Zhentao had previously filmed a program on a TV station. He was not as relaxed and carefree as Xie Baomin. Instead, he carefully helped Lin Xu organize the ingredients to be used, and also arranged the stove and various seasoning bottles neatly.

A good chef will definitely keep the kitchen in order and place the items neatly and orderly.

This is not only a habit developed during the apprenticeship, but also a chef’s deep-seated love for the kitchen.

People who love cooking will never allow any mess in the kitchen.

"Are the labels attached?"

Lin Xu checked all the seasonings, such as light soy sauce and dark soy sauce. Online video review is strict and trademarks cannot appear, so the brands of seasonings must be labeled.

I originally planned to use a squeeze bottle, but we don’t shoot videos every day here. Sometimes we don’t shoot for a week. The seasonings are easy to deteriorate when placed in a squeeze bottle.

Relatively speaking, the original bottle is easier to use.

When everything was ready, the three of them put on custom-made chef uniforms with the logo of Human World on them. All chefs who come in the future will also put on the same costumes, hoping to increase the popularity of the new program as quickly as possible.<

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"Are you ready?"

Chen Yan walked in, holding some vermicelli balls packed from the store:

"Xiaoqi, Aunt Chen made it. I specially packed some for you, and Yueyue made it in an air fryer. How do you like it?"

Zeng Xiaoqi took it and opened the lid. The aroma of meat suddenly wafted out from inside, which felt very tempting.

She did not eat it immediately, but handed it to Geng Lishan, who was sorting the eight-treasure gourd duck next to her:

"Mr. Tateyama, please try it."

Geng Lishan was not polite, picked up one and took a bite:

"Yes, we also had this kind of meatballs in the past. They were freshly fried and crispy, and then steamed and eaten soft... They were quite delicious."

Zeng Xiaoqi tasted the food made in the air fryer and thought it tasted good. It was a lot drier than fried food, but the crispy texture was still no problem and it tasted delicious.

It seems that the boss lady has developed a new way to use the air fryer. I will discuss it with her later. If I am hungry at night, I can put poison in it.

Hey, we can’t be poisoned all the time, we have to take the initiative!

Lin Xu changed her clothes, washed her hands, and stood in the kitchen to let the photographer and lighting engineer adjust themselves.

Although it has been adjusted before, there is a difference between a person and an empty mirror. Now the adjustment can show the chef's style and skills to the maximum extent.

After adjustments are completed, start shooting.

In the past, on TV stations, Zeng Xiaoqi would say the opening of the film, but now that the focus is on the Internet, this kind of shooting process is not suitable. Just let the chef explain it directly.

Zeng Xiaoqi, on the other hand, appeared with Geng Lishan after the meal was ready to try and comment on it, and by the way explained the specific eating methods and key points.

"Hello everyone, I am Lin Xu. Welcome to our new program "Human Flavor". Today I will make for you a traditional famous dish in Shandong cuisine, Sichuan cuisine, Huaiyang cuisine and other cuisines - Babao Gourd Duck

!"

After saying that, he pointed to his side:

"The person who made the video with me today is my senior brother. Friends who like to watch store exploration programs should be familiar with it."

Xie Baomin waved to the camera:

"Hello everyone, I am Lao Xie who is always beaten by my colleagues. Welcome to the program "Flavor of the World". I will not visit the store today. I will watch my junior brother make duck."

As soon as I said this, the people sitting in front of the director's desk were all happy.

If there are extroverted people like Xie Baomin participating in the program, there will never be a dull moment.

After introducing senior brother, Lin Xu introduced Qi Zhentao solemnly:

"This is Qi Zhentao, the technical chef of Yanjing Hotel. Master Qi is also a leader in the industry. He has served more foreign guests than my senior brother has ever done."

Qi Zhentao also greeted the camera.

Then, the three of them introduced the ingredients they would use today, and Lin Xu immediately took the white duck and began to make preparations for deboning.

Use a kitchen knife to cut off the duck wings, leaving the wing roots, and then chop off the duck paws, leaving only the duck legs.

After processing in this way, it is more conducive to bone removal, and the resulting gourd duck will look better. If you add duck wings and duck feet, you will not be able to make a gourd shape.

Xie Baomin said:

“It’s best to use young male ducks when making gourd ducks, which are young males under four months old. The meat of male ducks is plumper and tastes better.”

Qi Zhentao added:

"The duck has a lighter flavor, the meat is tender, and the duck skin has a certain degree of flexibility, making it easier to shape."

While the two were talking, Lin Xu had already placed the duck with its wings and feet removed on the eucalyptus board. He held a kitchen knife in his hand and began to remove the bones.

In fact, the difficulty of the whole dish is also here. Take out the duck bones completely from the duck neck, and remove the lymph nodes and connective tissue all over the body so that it can be used.

At this moment, a small incision had been made near the duck's neck due to bloodletting. Lin Xu used a kitchen knife to carefully cut the incision larger, and then used the tip of the knife to chop downwards. The place where the duck's neck and the crest bone were connected was cut off.<

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Qi Zhentao took a closer look and couldn't help but admire:

"Master Lin is good at knife skills!"

The duck's neck has been cut off, but the duck's skin is intact. Only people with extreme control over strength can do this.

He muttered and said:

"Actually, you can use kitchen scissors, but using a kitchen knife is too risky."

Xie Baomin smiled:

"In the past, the seniors used a kitchen knife to rule the world, so my junior brother also likes to do this. If you can use a kitchen knife, use it, and if you can't, create conditions to use it. In short, everything can be done with one knife."

Lin Xu cut off the lower half of the duck's neck, then cut the joint between the duck's head and duck's neck, and chopped off the bones of the duck's neck again.

In this way, the entire duck neck can be pulled out.

When taking it out, he easily removed the trachea, esophagus and other attached trachea, leaving only the duck skin with two openings and a whole duck head.

After taking out the duck neck, turn over the opening in the neck to expose the duck's spine.

Then use a kitchen knife to carefully pick out the bones.

Xie Baomin said:

“When deboning a whole chicken or a whole duck, inexperienced people will remove the bones and meat together, leaving only a thin layer of skin, but experts will leave as much meat as possible...

You need to be able to pick out the bones, instead of pulling out the meat inside, which would be such a waste."

Lin Xu used a kitchen knife to pick out the meat on the duck's back bit by bit, and at the same time, he cleaned out the bones in the duck's breast.

When reaching the duck wing root, first cut off the fascia connecting the wing root and the crest bone, and then push the wing root inward, so that the entire wing root is retracted, and the bones of the wing root are removed from the boneless chest cavity.

Stretch out.

Pull the bones of the wing root forward hard, and when only the fascia is connected to the head, cut off the fascia with a kitchen knife, and the whole bone will be pulled out.

Then remove the wing root on the other side, and the whole deboning work becomes easier.

"Lao Qi, were you so agile when you were an apprentice?"

"No, I first came into contact with this line of work as a dishwasher and a handyman in the kitchen. I thought it would be good to be a master chef. Some people flattered me and others flattered me, so I bought a kitchen knife and practiced secretly. Later, Master Qi Dun took over the shop.

The waiter there ran away, so I took the opportunity to show off and get rid of my status as a handyman."

Xie Baomin smiled:

"At that time, chefs were more popular, and it was normal to run away as waiters. But now, chefs have become the least popular profession. The working hours are long, the work intensity is high, and the income is very little..."

As he was talking, he was interrupted by Qi Zhentao:

"Say less, there is a restaurant owner here."

Xie Baomin was stunned for a moment, and then he realized that his junior brother was the boss of Linji Food. Fortunately, he didn't accuse the boss of having no conscience.

He smiled and said:

"You have to say it even if you have a boss. What's there to be afraid of?"

"He is my leader..."

"Hey, you still know how to protect the leader's face. Not bad. It seems that Lao Qi has really stepped out of the shadows... Junior brother, there is almost no meat on the duck's back, and the duck's skin is directly attached to the spine. You have to be careful.

."

Lin Xu agreed:

"It's not a big problem."

If you use old ducks, this step will be easier, because the subcutaneous fat of old ducks is thicker, but if you use young ducks, there is almost no subcutaneous fat, so be extremely careful.

Soon, Lin Xu cut off the back of the spine and the duck's ribs, leaving only the two legs and the anus of the duck.
To be continued...