eurekapd Chapter 596 Open Open Open
Chapter 596 Open Open Open
Chapter 596 Open Open Open
Yu Zhibo holds the duck hook with his right hand, straightens the fish hook, passes through the back of the duck's neck, and then passes through the muscles on the inside of the neck bone, allowing the duck hook to pass through the neck.
Then, hang up the duck meat and heat the duck skin with boiling water to tighten the pores, solidify the protein in the skin layer, expand the subcutaneous gas to the maximum, make the skin dense and tense, oily and smooth, and easy to bake.
Finally, at the end of the day.
Hold the fishhook ring in your left hand, let the marinated duck come out, scoop a spoonful of boiling water in your right hand, wash and heat the edge of the knife first, let the water flow down from the shoulder, seal the blade to prevent air flow, and then evenly burn the whole body.
Then, sprinkle sugar water on the roast duck to make the roast duck reddish red and increase the crispness of the roast duck.To coat the duck with sugar water, you have to water it twice.
Then, Yu Zhiboyan seeped the blood out of the cavity and found that it also dried quickly with the wind.
When the moisture inside and outside the duck skin is dry, the skin can be closely connected with the subcutaneous connective tissue, making the skin thicker and the roast duck skin crispy.
At the same time, this also keeps the original shape and doesn't run the gas slots in the baking oven.
Before the roast duck was put into the Shenglong pot, Yu Zhiboyan put a sorghum pole into it for the first time in thousands of years to kill, that is the jam.
Forts have been killed for thousands of years, and some nodes are trapped within the sphincter to keep the boiling water from flowing out.
Then, Yu Zhibo poured 80% of the boiling water from the blade to one side of his body.
In this way, the roast duck can be cooked quickly inside and outside the roast duck, supplementing the excessive water consumption in the duck meat, and making the duck meat crisp and tender.
After the duck meat enters the Shenglong pot, Yu Zhiboyan roasts it with fire, and at the same time uses a pole to change the position of the duck regularly, so that the roast duck can be heated evenly and roasted all over the body.
When doing this, it is important to have leather on every piece of meat.
At this time, Yu Zhibo was even more afraid of being careless.
He has to control his temperature!
If the temperature is too high, the duck will be burnt and the duck will not be cooked.
When the duck embryo is heated evenly and intensely, the fat under the skin melts, the roast duck meat is crispy, the skin is bright, the meat is white, tender and delicious.
There was no smoke, and the fire at the bottom was roaring, burning for a long time.
The appearance of the roast duck is plump, the color is gradually reddish red, the skin is crispy, and the outer char is tender.If it's good, it must taste better.
As the roast duck gradually formed, a mellow, long-distance roasted aroma floated out with the breeze and spread outside the store, immediately causing the crowd to salivate.
Gorham!
Gorham!
The guard crane stared at the big eyes of the lantern, walked down its throat, and swallowed the drooling sound, as if it had let out a sultry thunder, roaring in the sky!
"Ah, this is not good!"
"Thank you for the flowers!"
The crane is drooling, his face is covered with the expression of my knife, the knife is already hungry and thirsty.
Among the crowd, Yu Zhibo finally cooked the roast duck and put it on a white plate.
Looking at the roast duck as red as jade, the guard crane's eyes shone with unprecedented light.
"It smells so good!"
As soon as the crane smelled it, he took a deep breath, and he rolled up a gust of wind, full of ecstasy.
After eating too much of my favorite food, Shou He realized that Yu Zhibang's food is heaven's food!
but.
What's even more surprising is that roast duck is far from that simple!
Even if they see the sashimi alive after cooking, it's not as scary as it is now!
Roast duck has a long history, and it has been recorded as early as in "The Story of Eating Duck".
"Food is about to" has a record of roast duck. Roast duck is a fork roast duck, which is the earliest kind of roast duck.
After countless generations of chefs' research, roast duck has become a famous dish in China, and it is known as a famous dish in the world and is famous all over the world.
When Yu Zhibo took out the roast duck.
Everyone has seen its beautiful appearance, plump, bright color, jujube red, crispy and tender meat, crispy and delicious, fat but not greasy, thin and not burning.
Really, more is too greasy, less is too thin, like the golden ratio, showing a good posture.
In the duck skin with red dates, the crispy outside wrapped in the tender duck meat exudes flying heat, dazzling clouds of smoke, exuding a hint of mellow roasted aroma, which is mouth-watering.
The guarding crane is exaggerated, with its mouth wide open, the waterfall hangs down, drooling, as if the bright Milky Way water falls from the nine heavens, and the water flows straight down from a height of 3000 feet!
However, this is not the most amazing thing!
As the duck struggled to rise from its plate, ignoring the stunned crowd, it jumped!
Just like the dance of the onion song in station B, the roast duck shakes its head, twists its buttocks, and swings its limbs back and forth in the beat!
One, two, one, one, two, one!
Quacking, the roast duck clings to its rosy belly, and as the dance continues, it spews colorful and red gas from its mouth.The color of the roast duck is rosy and brightly colored called Gaga, and when the dance is in progress, it is dried with colorful red gas and sprayed from its mouth.
Like a small rainbow, it crosses a beautiful arc in the air, overflows, and a stream of pure natural energy flows away.
"This is!"
As soon as I arrived in Jilaya, I took a breath of this colorful breath, and my face was immediately confused!
Jilaya has practiced fairy art before, so she is no stranger at all!
Although the appearance has changed, when it enters the body, it becomes natural energy!
Plus, it's absolutely pure energy with no side effects!
Great!
Although there are not many, according to Jiraya's estimation, eating this roast duck every day for three years will definitely create a fairy ninja!
This may seem like a bad deal, but when compared to such a low and horrific success rate, it's so amazing!
Jiraya looked serious. "Boss, can you give me this roast duck?"
As soon as the voice fell, the guard crane became upset.
Although it is docile in front of Zhi Boyan, it has been hated by humans for a long time, and its bones are full of brutality.
The college students of the crane lights felt a chill. "Humans, this is mine!" Don't even think about it! "
Facing the appeal of the two, Yu Zhibo just shook his head slightly. "Jiraya, you should know the rules of the store."
"What we pay attention to is first come, you can wait for the next time."
Jiraya looked stunned, thinking he was just in a hurry, really.
In short, he is an employee in the store and wants to see if the roast duck is really what he thinks, and there is still a lot of time.Seeing the shape, the guard crane's eyes flashed with a hint of show off, grabbed the fragrant roast duck, couldn't help it anymore, opened its black mouth, and swallowed it in one gulp!
He didn't swallow the stomach, but carefully turned the tip of his tongue and chewed slowly.
Suddenly, Shouhe's eyes were stunned!
A mouthful of delicious explosions, like the waves of the ocean, one wave after another, the madness is coming!
Shu He only felt that the roasted duck skin had a fragrant nose, a crisp taste, a little greasy and refreshing.
This is because the soft skin has a trace of duck oil, which is equivalent to the lubricant between the screws, and can be called a small eye pencil.
(End of this chapter)