Chapter 597 Mother oil boat duck: a seemingly simple but lost dish! [Please subscribe]

"Duck on oil boat is a dish that has actually been lost."

Whether the duck is slaughtered or the neck is opened, this can preserve the integrity of the duck meat to the greatest extent.

Qiu Yaozu held the duck, quickly plucked the remaining duck feathers on the duck, and then said this sentence.

Qi Zhentao was a little surprised:

"Uncle, aren't there several stores in Suzhou selling mother oil boat duck now? Why do you say it has been lost?"

Qiu Yaozu smiled:

"With the improvement of soy sauce technology, except for a few ancient soy sauces, you can't buy mother oil at all, and even if you can, it won't cost less than 1,000 yuan a bottle... Do you think those stores are willing to use it? Also

That is, those stores have made the mother oil boat duck into a eight-treasure duck, which is very different from the original mother oil boat duck."

Lin Xu was a little surprised when he heard this. He didn't expect that the preparation of this dish was quite particular. What he didn't expect was that the mother oil in soy sauce was so expensive.

Seeing that he was a little confused, He Jiashun took the initiative and said:

"The essence of the soy sauce boiled in the ancient method is floating on the top layer. If you put the top layer aside and pack it, it is the mother oil that can only be eaten by wealthy families. The remaining soy sauce in the vat is of low quality and cannot be sold at a high price.

, what poor people eat is this kind of inferior soy sauce..."

No wonder Qiu Yaozu said that a bottle of soy sauce costs no less than a thousand yuan. If you think about the essence of a jar of soy sauce being gathered together and sold, the price cannot be lower.

Not to mention the past, even now, mother oil is not affordable for ordinary people.

Lin Xu looked at Qiu Yaozu and asked:

"Uncle Qiu, is it difficult to make a mother oil boat duck?"

"It's not difficult, as long as you have mother oil and duck, just put it in a casserole and stew it over low heat... By the way, this dish is very oily, and the duck fat in the duck's belly cannot be removed. When stewing, it must be mixed with at least one

Just when the pig's trotters are stewed and about to come out of the pot, boil a bowl of scallion oil and pour the scallions and oil into the casserole."

I'm going!

Isn’t this duck completely soaked in fat?

Lin Xu imagined the texture and taste and couldn't help but ask:

"Aren't you tired of it?"

He Jiashun seemed to be familiar with this dish, and said with a smile:

"It's not greasy, because the mother oil has too much umami flavor, so duck fat, lard and scallion oil are used to increase the flavor, so as to achieve a balance of umami flavor."

Let me go, this mother oil is so delicious that I can use three kinds of oil to enhance the flavor.

Lin Xu was a little greedy for this dish. Now he finally understood why Qiu Yaozu said that this dish was actually lost.

Just tell me how much the duck stewed like this will cost.

It is estimated that anything less than 2,000 yuan is not enough. According to the normal profit of catering, the price should be more than 4,000 yuan... How many people in this world are willing to spend thousands of dollars to eat a stewed duck?

Wouldn't it be delicious to just have a meal of fresh seafood or a feast of wagyu beef?

Qiu Yaozu said:

"The mother oil is becoming more and more precious, and the store owners are reluctant to use it. In addition, they want to sell it at a high price, so they came up with the eight-treasure method of removing the bones from the whole duck and filling it with stuffing. Other ingredients are used to make up for the lack of mother oil, but

In the end, it is neither fish nor fowl, making people who know how to do it laugh."

Think about it, if people want to eat stuffed duck, they can just go to the Babao Gourd Duck. Even if they want to eat stewed duck, the Fire Heel Fairy Duck is even more famous.

Why do you have to eat a dish that is more expensive than a gourd and a gourd? The price is not cheap.

Qiu Yaozu packed up the duck, carefully scrubbed the duck skin with salt, tried to remove as much dirt as possible from the pores, and rinsed it again with clean water.

After doing this, he took out a few dried lemongrass stalks from the cupboard and said to Lin Xu:

"The duck is stewed for a long time. In order to prevent the duck from falling off the bones and deforming, which will lead to poor presentation, the duck will be tied up with straw ropes and tied into a king knot. In this way, the stewed duck will be complete... Customers can also see it when eating.

It turns out to be a complete duck and will not deceive others."

In the past, craftsmen were very particular about saying that a duck is a duck and letting customers see it clearly.

It’s not like now, when you can eat three chicken heads and six chicken butts in one portion of farm-fried chicken.

After Qiu Yaozu finished speaking, he started tying the ducks with hay and taught Lin Xu how to tie the king knot.

The so-called king knot is to use hay to tie the duck's breast, duck body and duck legs horizontally and connect them vertically in the middle. In this way, the two wings of the duck and the duck are tightly tied to the duck's body.

It won’t fall apart no matter how you cook it.

After tying the duck properly, Qiu Yaozu took out a raw pig's trotter from the refrigerator.

When Lin Xu saw it, he quickly took it, cleaned it, and chopped it into large pieces.

Then Qiu Yaozu took out a clay-sealed clay pot from another set of cabinets. After opening it, a rich soybean flavor wafted out.

As soon as He Jiashun heard this, his face showed surprise:

"Is this super-grade mother oil?"

Qiu Yaozu nodded and said with a smile:

"The best soy sauce on the market is Toutou, and this small can is the best of Toutai. Adding half a can to a tank of soy sauce can improve the quality of the entire tank of soy sauce."

Lin Xu asked a very crucial question:

"This can of soy sauce can't be bought by ordinary people, right?"

Qiu Yaozu nodded:

"It's really hard to buy. I paid for it myself and hired someone to make it using the ancient method. The quantity is not much every year, and every one of them is basically gone."

Thinking about the cost of this production, you must first use organic soybeans, select them by hand, only use full and complete beans, and then use the ancient soy sauce brewing method.

It’s cumbersome and inefficient.

Under normal circumstances, before taking the soy sauce, you need to stir it in the jar a few times to stir up the mother oil, so that the quality of the whole jar of soy sauce can be improved a lot. After stirring, take the first and second draws.

After the mother oil is skimmed off, the remaining soy sauce is of low quality and can only be used to make pickles.

This kind of cost is indeed high, and it is indeed impossible to promote it on a large scale.

Qiu Yaozu set up a wok, added water, green onions, ginger, fragrant leaves and other ingredients, and a large spoonful of rice wine, brought to a boil over high heat, and blanched the duck.

"To make mother oil boat duck, you have to boil the duck and pig's trotters first, otherwise the pot of mother oil will be ruined. It would be a pity."

Put the blanched duck into a casserole, garnish the pig's trotters around the duck, add a handful of rock sugar, onion and ginger spices, half a jar of mother oil, then add rice wine and a small pot of stock.

Bring to a boil and let the alcohol evaporate.

Then place a plate in the pot, so that the whole duck can be pressed into the soup, and it can also prevent the soup from boiling and boiling the duck meat apart.

Qi Zhentao said:

"The most exquisite thing is Huaiyang cuisine. No matter what kind of meat is involved in stewing, a plate will be placed inside or covered with a few cabbage leaves. This is not only convenient for the taste, but also makes the presentation complete."
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Qiu Yaozu smiled:

"These are all rules summarized by the predecessors, and today's chefs just pick them up."

He covered the pot, turned down the heat and started cooking.

The preparation of this dish is really not difficult, because all the flavor comes from the mother oil. As for the seasoning, you only need to add some rock sugar and some rice wine, which is relatively simple.

"Stew it for three hours and it will be almost ready."

Qiu Yaozu washed his hands and looked at the steamer. The thousand-layer oil cake inside was almost ready.

He Jiashun said:

"I've heard of duck in the past, but I've never seen how to make it. Now that my senior brother said it, I understand. No wonder they used to say that after eating duck, you have to cook some noodles. Let alone noodles in this soup, just put it in whatever you want.

A few leaves are hard to eat."

It's really not unpalatable. Just the ingredients and fat, plus a bowl of fried scallion oil on top of it. This kind of duck meat makes people drool just thinking about it.

Lin Xu glanced at the casserole and saw Qiu Yaozu planning to turn off the fire in the steamer, so he asked curiously:

"Is this thousand-layer oil cake okay, Uncle Qiu?"

"That's almost it. Thousand-layer oil cake cannot be eaten while it's hot. It has to be dried for a while. That's when it tastes best."

The freshly baked Thousand-Flower Cake is not suitable for eating due to its high fat content and high temperature, which can easily burn your mouth. In addition, due to the presence of sugar, it is a bit sticky.

Let it dry for a while to let the temperature of the oil cake drop.

In this way, the lard will no longer burn your mouth, and the sugar juice will seep into the noodles again, making them soft, smooth, sweet and elegant.

Qiu Yaozu turned off the fire on the stove and steamed it for two minutes.

Taking advantage of this time, he said to Lin Xu:

"The difficulty of Thousand-Layer Oil Cake is the word Qingya. Qing means not greasy or sticky, and the ratio of sugar and oil is just right. Ya means good taste. The dough is soft but does not lose its flavor. After you eat it, you can

Taste the delicate texture of the dough, this is the elegance that belongs to the tip of the tongue."
To be continued...