"Wow, it's finally starting!"

When Shen Jiayue saw Lin Xu taking out the dried duck, she immediately came over with a camera, preparing to shoot a video of the roast duck.

Just when she thought she would put the duck directly into the oven, she discovered that Lin Xu had gone to the kitchen.

"Why are you back in the kitchen again?"

This girl followed me, wanting to know what other steps there were.

Lin Xu said:

"The meat of the roast duck is so tender, not only because it is roasted, but also because of the cooking method, which makes the duck tender, juicy and delicious."

Shen Jiayue thought that just baking it would be enough, but she didn't expect that it was so particular.

She asked curiously:

"How can we achieve this effect?"

"It's very simple, just pour soup... pour hot water into the duck's belly. During the roasting, the duck meat inside is constantly being cooked, and the juice in the meat will naturally increase."

Roast duck is so delicious that it can even conquer foreigners. It’s not just about roasting a duck on the stove, it’s also about making the meat as tender as possible and removing the peculiar smell from the duck meat.

To achieve this, soup becomes the only option.

Lin Xu came to the kitchen and stuffed the duck's butt with a sorghum stalk with joints.

Sai Hao looked at Shi Wenming and asked:

"Uncle, is the spice water ready?"

"Okay, do you want to drink it now?"

"Yes, pour it now."

When Shi Wenming heard this, he brought over a pot of hot water from the stove. There were peppercorns, star anise, bay leaves, angelica, ginger slices and other spices floating in the water.

Scoop out the ingredients in the pot, pour the water into a thin-mouthed pot, lift it up, approach the knife edge under the roast duck wing, and carefully pour it in.

Spice water is the secret to the deliciousness of roast duck, but now there are also vegetable water, fruit and vegetable water and other ingredients, which can not only make the roast duck delicious, but also increase the fruity and vegetable aroma.

Some people have even tried petal water, but the effect is not very good.

The spice water Lin Xu used today is relatively traditional.

Shen Jiayue looked at this scene in surprise. If she hadn't seen it with her own eyes, she would never have known that to make roast duck, you had to pour spice water into your stomach first.

Don’t fill the spice water too full, only about two-thirds is enough.

If there is too much, it will come out once it boils, affecting the appearance and quality of the duck, and it will also easily burst the duck's belly.

Fill the ducks one by one with spice water, and then the preparation officially begins.

In the yard, Lin Hongqi and Shen Guofu supported a triangular simple hanging chain above the furnace pit outside, with a ring hanging below the hanging chain.

Lin Xu came over with the duck and hung the roast duck on the ring.

Six roast ducks are just enough to cover the ring without touching each other.

After hanging it up, he looked at the furnace pit. The fire inside had been extinguished, but the temperature was still very high, almost 230 degrees.

Carefully lower the hanging chain into the furnace pit, about one meter away from the charcoal below. Stop, cover the lid of the furnace pit, seal it with a wet carpet, and start simmering.

I don’t have a stew oven at home, so I can only artificially transform it into a stew oven in this way.

However, as long as you have enough experience, you can still make delicious roast duck, let alone the furnace pit, even the furnace of the ground pot.

The six ducks have been put into the stew oven, and then they started playing with the hanging oven.

Lin Xu came to the door of the kitchen. The stainless steel oven was ready, as well as the pear wood that his uncle Chen Meide specially found.

When making roast duck, it is best to use pear wood or jujube wood without smoke, so that the roasted duck will not only be beautiful, but also have a light fruity aroma.

Lin Xu lit the firewood and let the temperature of the stove rise first.

When the temperature in the furnace reaches 200 degrees, hang the duck in, adjust the firepower, and start roasting.

Different from the braised oven roast duck that you don’t have to worry about anymore, the hanging oven roast duck needs to be constantly turned according to the firepower. Only in this way can the duck be delicious.

Shen Jiayue was taking pictures beside her with a camera, and said with some sigh:

"It needs to be handmade from beginning to end. No wonder the roast duck is so expensive."

Lin Xu smiled:

"In the past, half a month's salary was lost from eating a roast duck. Not everyone can afford it. On the contrary, now, although a roast duck costs hundreds of yuan, it is not particularly expensive compared with the salary."
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The reason why people think it is expensive is because duck is a cheap ingredient. Half a piece of duck in the supermarket only costs a few yuan a pound, which is cheaper than pork.

This kind of meat sells for hundreds of yuan in a roast duck restaurant, and when you eat it, you have to pay a separate service fee for a slice of duck. If you think about it this way, it feels a bit unfair.

However, the cooking method of delicious roast duck is complicated and the process is tedious. Even the duck cakes with dipping sauce are very particular, so it is normal to be more expensive.

While Lin Xu was busy, Chen Meijuan was making duck cakes on the coal stove next to her.

Mix the flour with water to form dumpling dough, knead it a few times, and then divide it into dumpling-sized dough pieces.

Press it down, stack the two dough balls on top of each other, use a rolling pin to roll it into a pancake, and put it in a hot spatula to bake it.

The cake is very thin and can be cooked through with a little heating.

The prepared duck cake is thin and transparent, with a strong flour flavor, and is also very tough, able to achieve the effect of "encapsulating the soup without spilling it".

Put the prepared duck cake into a wooden food box, which can not only keep warm, but also looks better visually.

In the kitchen, Shi Wenming removed the lower half of the peeled green onions, leaving only the white part.

First cut the scallions vertically, take out the core, and then cut the white scallions into thin strips suitable for rolling into duck cakes.

In order to avoid not having enough to eat, he chopped up a small basket of green onions.

After cutting, take the soaked cucumber over.

Split it vertically and cut it into strips, then remove the pulp and cut the cucumber into strips.

Although shredded green onions and sweet noodle sauce are a perfect match when eating roast duck, more and more people are rolling cucumber strips and radish strips.

Put the cucumber strips with the duck meat on the duck cake, then apply some ground garlic, wrap it up and put it in your mouth. The fragrance of the duck meat, the freshness of the cucumber, and the spiciness of the garlic all tantalize the taste buds of the diners.

It makes people want to eat more.

While I was busy, Liu Bo came.

After experiencing the car accident last night, he was no longer in the mood to eat or drink outside. He went home early and lay in bed until dawn, and then he felt that he was alive.

After getting up, he ate something randomly and drove to the scenic spot.

I took an internal commuter bus to the middle of the mountain, climbed to Longshou Peak in one breath, bowed earnestly at the small temple on the top of the mountain, and stuffed 20,000 yuan into the merit box.

Even if you survive a catastrophe, you have to show your expression.

After worshiping the mountain god, I also worshiped Dundun. Yesterday, the little guy patted his leg, maybe it was a reminder, so I thanked him all together today.

He didn't eat much in the morning and went for a walk in the mountains. At this time, Liu Bo was somewhat hungry:

"When will the roast duck be ready? I feel like I can eat a whole one myself."

Lin Xu smiled and said:

"It's going to take a while. This thing has a lot of fat, so it's best not to eat so much."

There were ten roast ducks today, and even if the relatives spread them out, they still couldn't finish them all, so Lin Xu specially asked Shi Wenming to invite some customers who often come to eat.

Let everyone back home try the new roast duck that Lin Kee will serve soon.

The time to serve roast duck is actually not yet ripe in the store now, because there are no chefs for sliced ​​duck or roast duck, but there are a lot of duck cake chefs, and any chef from the pastry department can do the job.

When I return to the capital this time, I have to recruit another chef who specializes in roast duck.

In addition, we have to repurchase ovens and other equipment. After all, after we start selling roast duck, the roast duck oven will no longer be able to make dishes such as roasted whole lamb, roasted lamb chops, roasted suckling pig, etc., so as not to affect the aroma of the duck.

As noon approaches, the duck gradually changes from white to yellow, then to gold, until it turns into an attractive and bright maroon.

Lin Xu used a long pole to lift the roast duck, and burned the crotch between the duck legs for half a minute to allow this part to be heated evenly, and at the same time to allow the syrup on the surface to undergo a caramel reaction.

When the duck's body turns maroon, the duck is officially baked.

He placed the remaining three away from the flames and warmed them slowly. He carried the ducks in his hands to the dining table set up next to him and began to slice the ducks.

Relatives, friends and old customers who were waiting to eat and drink took a look and gathered around with their mobile phones, wanting to take pictures of this scene.

Lin Xu held the duck's hook in one hand and placed it on an empty basin. With the other hand, he grabbed the sorghum stalk on the duck's butt and pulled it out suddenly. The almost boiling water inside immediately flowed out.

When added, the water is relatively clear and there is nothing else except the smell of spices.

But at this time, it became turbid, and there were a lot of oily flowers floating in the soup. It was obvious that the fat in the duck meat had been cooked out.

After completing this step, Lin Xu removed the iron hook, placed the duck on a tray, placed two clean white porcelain plates next to it, took the narrow kitchen knife used to slice the duck, and began to operate.

In the past, there was nothing particular about how to slice duck. The chefs would remove the meat from the duck as cleanly as possible while it was still hot.

After picking off the duck, basically only a duck butt and a skeleton are left.
To be continued...