Chapter 552 Dundun gets angry: I haven’t eaten for five minutes! Make fragrant rice duck! [Please subscribe]
"Yuanyuan, this way!"
At the exit of Yanjing West Station, before Chen Yuanyuan reached the gate with her suitcase in hand, she saw Chen Yan who came to pick her up, and quickly said hello:
"Happy New Year, Sister Yan, I'm really sorry for asking you to make a trip."
"Tch, our sisters just said this to others. How much weight did Yueyue gain in Yinzhou? I'm still waiting for her to return to the capital to make fun of her."
Chen Yuanyuan walked out of the turnstile and said:
"Eating a lot of delicious food every day, I guess everyone is more or less fat."
After speaking, she handed over the bag in her hand:
"Here, this is the cut cake Yueyue asked me to bring. I brought a box to eat in the car, and the rest are all locked in the box. There is still half a box left uneaten. Sister Yan, please try it first."
When I got on the bus, I always felt that one box was too little and not enough to eat. But when I lay down in the business seat and really started eating, I realized that this thing really doesn't eat much.
Not only is it because of the sweet taste of maltose, but the nuts in it are also ingredients with a very high fat content. You will feel full after eating a few more bites.
Chen Yan was not polite and took out a transparent disposable snack box from the bag. When she saw the neatly cut cakes inside, she immediately liked it:
"Wow, it looks so tempting. You ate half a box along the way? I couldn't get more than two boxes."
"I haven't even finished half of the box. I gave a few pieces to the two children in the business class, and I ate two pieces myself."
Fortunately, I brought a lot of snacks today, including sweet, salty, sour, spicy, and various kinds of preserved fruits and meat. If I had to eat only cut cakes, I think Sister Yuanyuan would go blind.
Chen Yan led her to the parking lot, opened the box, picked up a piece from the inside and put it into her mouth. She was immediately fascinated by the fragrant, sweet and crispy texture of the cut cake:
"It's so delicious. It's much more delicious than the cut cakes I was fooled that time. Although Yueyue wants to make me angry, but should I say it, these cut cakes are really good."
Well, for the sake of cutting the cake, I will forgive my cousin for being rude.
However, she had promised in the group that she would make cakes by herself. If she doesn’t make it when she comes back from Yinzhou, let’s see how I ridicule her.
As sisters, you have to be so brave to stab!
Yinzhou City.
Lunch at the scenic restaurant is still going on.
"Xiao Xu, will you start making elbow flowers later?"
Chen Meijuan asked casually while eating the Coke chicken wings made by her daughter-in-law.
Lin Xu ate the loofah under the soy sauce meat. The fresh loofah was wrapped in the gravy full of soy sauce and black bean flavor. It tasted even more delicious than the meat.
He took a mouthful of rice and said:
"Well, I'll clean up the meat skin later. Once it's done, it's almost time to do it. By the way, Mom, do you have a white cloth suitable for the kitchen at home?"
To make elbow flower, you need to wrap the meat skin with cloth.
And the cloth used is preferably gauze or cotton, so that the flavor of the stew can be soaked into the meat skin as much as possible.
"Yes, your second uncle asked your father to bring some cage cloth last time, but your father misremembered the number and bought a large bundle, which is kept in the kitchen cabinet... Can the cage cloth be used?"
Generally, cage cloth is woven with cotton thread and has a larger mesh, which suits Lin Xu's requirements very well.
He nodded and said:
"Okay, then take it out and wash it with alkaline surface first to avoid any industrial residue."
Newly purchased cage cloth cannot be used. It may be contaminated with industrial residues or slurry applied during the weaving process. It needs to be cleaned before use.
When cleaning, it is best not to use detergents and other cleaning products that are easy to leave residue, so as not to contaminate the fibers of the cage cloth.
The best way is to clean it with kitchen supplies such as alkaline noodles or baking soda.
Not only can it be cleaned, but there will be no residue.
Shen Jiayue on the side secretly wrote it down. Although it was not used, it was still quite bluffing to say it. When making a video, if you say a few words, you would become an industry leader and insider.
After the meal, Shen Jiayue originally planned to play badminton with Han Shuzhen to eat up.
But she was so busy studying at this time that she couldn't care about playing ball. After helping clear the dining table, she put on her apron and rolled up her sleeves, dressing up like a little cook:
"Xubao, I will help you from today on. Tell me what you want me to do."
Lin Xu didn't expect his baby to be so enthusiastic. He originally wanted the girl to wash the cage cloth, but thinking that her hands were thin and tender, they were not suitable for this, so he pointed to the duck soaked in the water and said:
"Clean the duck inside and out, pluck out any feathers, and squeeze out the blood from the duck's nose."
After speaking, he gave a demonstration.
I dug a few times into the duck's abdominal cavity with my hands, pulled out some blood clots, and squeezed both sides of the duck's nasal cavity in the water.
Two masses of blood were immediately squeezed out of the nasal cavity.
No matter what kind of duck you make, as long as the duck head is involved, this step is essential.
Shen Jiayue was surprised. She didn't expect that the duck that looked white and clean could be so dirty, so she squatted down and started cleaning it carefully.
Lin Xu tidied up the kitchen, washed the dishes and chopsticks, and said to Chen Meijuan:
"Don't forget to install a commercial dishwasher in the kitchen later. Hand washing is too laborious and not easy to clean."
Chen Meijuan took out the cage cloth from the cabinet, soaked it in water, and added a large amount of baking soda:
"I've already placed an order, and it will be delivered when the logistics is at work. It's really impossible without a dishwasher. It's difficult to clean the oil stains on the plates."
Nowadays, most large hotels use commercial dishwashers for cleaning.
After washing, stack the bone plates, soup bowls, small bowls, wine glasses, spoons and other tableware together, and pack them with a packaging machine.
This is both clean and hygienic and also saves manpower.
After tidying up the kitchen, Lin Xu took the pig skin that had been soaked for several hours and scraped the front of the pig skin with a kitchen knife. Any stubble needed to be cleaned up.
Then put the pig skin into the pot, add high-strength white wine, and blanch it.
Boil the water in the pot, skim off the scum, then take out the pig skin and put it in cold water to lower the temperature, then use a kitchen knife to scrape off the excess fat on the inside of the pig skin.
When cooking with pig skin, whether making skin jelly or various pork rolls, the step of scraping the skin should be added.
This will not only make the dishes taste better, but also make the meat skin stick together more firmly, and the overall appearance of the dishes will be better.
Scrape off the fat, turn it over, and scrape the outside of the pig skin again.
Put it in hot water and wash it again, and then you can proceed to the wrapping step.
After processing the pig skin, Lin Xu took out the pork tendons that had been marinated for several hours in the refrigerator, removed the plastic wrap, and saw that the meat inside was almost marinated, so he took a bundle of cotton thread and started to wrap the pork elbows.
Take a piece of pig skin, cut one side into a straight line, place it on a clean cage cloth, put a few pieces of marinated pork tendon on top, fold the two ends of the pig skin, and then roll it forward, one as small as the other.
The elbows with thick arms are rolled up.
The freshly rolled elbow flower is not smooth and even slightly irregular.
But it doesn’t matter, once wrapped with cotton thread, these elbow flowers will become standard cylinders.
Lin Xu took the cotton thread and wrapped it from one end to the other. He wrapped a dense layer of cotton thread around the outside of the elbow, tied it into a tight knot, and put it aside for later use.
The reason why it is twisted into a dead buckle is because when these elbows are turned over, it is easy to tear the live buckle apart.
Anyway, this thing is disposable, just use scissors to open it when it comes out of the pot, it's very simple.
Make the elbow scallops one by one, bring over the stewed soup that is always used in the kitchen, bring it to a boil over high heat, then add some more stewed ingredients into it, and add the cooked sugar color.
Boil again for half an hour to allow the flavor of the marinade to be fully integrated into the stew.
Finally, put the wrapped elbow scallops in one by one, turn on a low heat, and keep the stewed soup in a state of boiling but not boiling. Just soak it for two hours so that these elbow scallops can be fully cooked.
Don't be impatient when making this kind of delicacy, otherwise the pork skin will be cooked and the shank meat inside will be raw, and the pork belly will be a failure.
After finishing the duckweed, Shen Jiayue next to her has also washed all the ducks.
When it was first cleaned, there was only a faint color of blood in the basin.
But after cleaning it like this, the whole basin was filled with blood, and the ducks that were originally white looked even whiter, even having a snow-white feeling.
"No wonder taking a bath can easily make your skin whiter. It turns out that it's the same as taking a bath with a duck."
Shen Jiayue talked about her fallacies.
After finishing the work, replace the duck with clean water and continue soaking.
Outside in the yard, Aunt Shen Jiayue and the others were selecting and washing the wild vegetables they had dug, while Shen Guofu was playing with the stones he had picked up.
The big boss plans to pick some pure black stones and pure white stones and find someone to build a Go chess set.
Although he is just a layman in playing Go, it does not prevent him from wanting to make a memorable Go game. Even if he has a grandchild in the future, it will be very memorable to play backgammon with him.
On the wall of the pigsty, Dundun, who had eaten and drank enough, once again observed the fat duck in the cage.
Compared with the goose, the duck has a much docile personality. Regarding Dundun's observation, the duck only quacked twice and then did whatever it was supposed to do, without taking Dundun to heart at all.
When Lin Xu came over with a kitchen knife, Dundun's eyes were full of doubts.
I thought I had done something wrong, but when I saw Lin Xu opening the cage and catching the duck out, the little guy became excited.
It jumped down from the wall of the pigsty and saw empty bowls placed not far away, so it ran over and stood guard by the bowls.
Ever since she ate chicken blood yesterday morning, Dundun fell in love with the taste. Now seeing that Lin Xu was about to slaughter a duck, she came over and waited to eat the fresh duck blood.
Lin Xu plucked the hair off the duck's neck and said while bleeding:
"Are you addicted to eating blood? But you can't eat too much of this stuff. Eating too much is bad for your health."
When Dundun heard this, he immediately rubbed his head against Lin Xu a few times in a flattering manner.
"If I eat some duck blood today, I won't eat it back home."
Dundun raised his paw and patted the back of Lin Xu's hand.
Agree!
After draining the blood of the duck, Lin Xu held the blood in one hand and the duck in the other, with the kitchen knife used for bloodletting clasped on his thumb.
Back in the kitchen, he first ironed and plucked the duck's feathers.
Then I bought some fragrant rice and steamed it in a steaming cabinet in a small basin.
Fragrant rice duck is a delicacy that combines duck meat and fragrant rice. It is not difficult to make, but this dish is not suitable for Shen Jiayue because it requires a knife to remove the meat.
But next time you can buy a piece of duck breast for her to practice.
Apart from deboning, the other steps are quite suitable for novices.
"Meow~"
As soon as Lin Xuda steamed the fragrant rice, a loud cry came from the kitchen door.
The little guy was originally waiting to improve his life, but after waiting at the door for a long time, first plucking the hair, then steaming the rice, but not making duck blood, he became a little angry.
"Xubao, what's wrong with Dundun?"
"I wanted to eat duck blood. I was thinking that I would cook it for it not long after it had just finished eating, but I got angry."
Lin Xu set up the wok, added water to the pot and brought it to a boil first, then turned it down to low, then put the bowl of duck blood into it and simmered it.
Cover the pot and open it after a few minutes, and the unique umami flavor of duck blood will float out.
Dundun became even more anxious and kept meowing.
In order to let it eat as early as possible, Lin Xu deliberately poured the blood clots in the bowl into the plate, and then placed the plate on ice cubes to quickly cool down.
When it was no longer hot to the touch, I brought it to the door of the kitchen. Dundun couldn't wait to pounce on it. Before it was put on the ground, it lowered its head and started eating it, a bit like a child eating jelly.
After Shen Guofu finished playing with the stones, he came over and looked at Dundun's eating appearance and said:
"You like duck blood, don't you? Let Boss Huang get some from the slaughterhouse later."
The aunt said:
"It seems that hot pot supply stores sell fresh duck blood."
"Really? Then I'll buy two boxes tomorrow. As long as the little one likes to eat, I can make it for him."
The daughter-in-law and son-in-law have no children, so let’s raise Dundun as a grandson.
Lin Xu returned to the kitchen and deboned the entire duck.
You can't make duck with fragrant rice without bones. The biggest feature of this delicacy is that you use a spoon to spread the fragrant rice and duck meat together. It tastes fresh and delicious, and the more you chew, the more fragrant it becomes.
After deboning is completed, remove the skin from the duck meat to separate the skin and meat.
Duck skin is rich in fat and needs to be cooked separately, while duck meat needs to maintain a fresh and tender texture and cannot be overcooked. Under normal circumstances, cooking it separately is the best choice.
Cut the duck meat into finger-sized dices, put them in a small basin, add onion, ginger, wine, oyster sauce and light soy sauce to marinate.
Cut the duck skin into slices and set aside for later use.
"Xubao, when are you going to make fragrant rice duck?"
"I'll make it when it's time to eat. I'll fry some pepper and salt for salted duck first."
To make salted duck, pepper salt should be 7% to 10% of the weight of the duck. The amount should be large so that the duck meat can be marinated as thoroughly as possible and the excess moisture in the duck meat can be removed.
This moisture is the source of the fishy smell in the duck. Only when it is completely removed with salt, the duck meat will be delicious and delicious, and the meat will become firm and chewy.
Refined salt is not suitable for making salted duck because the grains are too fine and the flavor is insufficient.
It is best to use refined large-grained sea salt, which has low salinity and sufficient umami flavor, and because of its large grain size, it can better clean out impurities from the duck skin and duck abdominal cavity during the scrubbing process.
Lin Xu set up a wok for frying dried products, added two packs of large grains of sea salt, and roasted them slowly over low heat.
Baking out the moisture in the salt and bringing out the umami flavor of the salt.
When the sea salt is slightly burnt, add a few star anise, a few fragrant leaves, and a large handful of Dahongpao peppercorns.
Continue to stir-fry to bring out the aroma of the peppercorns, take it out of the pot and pour it into a basin, spread it out to dry, to prevent the salt from gathering together and accumulating heat, causing the peppercorns to burn.
Five o'clock in the afternoon.
Lin Xu turned off the fire for braised elbow scallops.
At this moment, the elbow flower cannot be taken out of the pot, so it needs to be soaked for at least two hours to allow the elbow flower to fully absorb the flavor, so that the taste will be more perfect.
Then, he brought over the steamed and cooled fragrant rice.
First stir it with a spoon to let the rice grains spread out naturally, then add a few egg yolks into it.
Shen Jiayue on the side saw this scene and asked curiously:
"Just use egg yolks?"
"Yes, only egg yolks are used. This step is to add fragrance and color to the rice grains. Adding egg white will make the rice grains stick together, so it cannot be added."
Stir evenly so that every grain of rice is coated with egg yolk.
Then he set up the wok and started frying the rice.
Heat the pot, slide the pot first, then put half a spoonful of duck fat in it.
The so-called duck fat is a fat made from duck skin and body fat like chicken fat. It has a strong duck aroma and is often used in duck meat dishes.
Heat the oil, pour the rice grains in, and start stir-frying.
Lin Xu said to Shen Jiayue while he was busy:
"This step is very simple. Just stir-fry over high heat. Wait until the rice grains are dry and fragrant, and then it is ready to serve. No condiments are added during this period."
Lin Xu brought a small, deeper basin and put the fried golden fragrant rice into it.
Next it’s time to cook the duck meat.
He set up the oil pan and started cooking over high heat.
While the oil is still hot, remove the green onion and ginger from the duck meat, add the remaining egg whites from the eggs you just beat, stir evenly, and then add a handful of dry starch.
Continue to stir and stir until the dry starch is completely coated on the surface of the duck meat.
Finally, drizzle a little peanut oil to prevent the meat from sticking.
When the oil is 60% hot, pour the battered duck meat in and fry for about ten seconds. When the paste on the surface of the duck meat solidifies, use a slotted spoon to scoop it out.
Doing this will make the duck meat tender and delicious, while also locking in the moisture in the duck meat.
After completing this step, replace the wok.
Add a little lard, heat it up, pour the duck skin in, and stir-fry repeatedly until the duck skin feels crispy and the orange-yellow duck fat is completely squeezed out.
Put a small bowl of corn kernels inside, stir-fry until fragrant, then add duck meat, diced bell peppers and garlic sprouts, and add a little stock to make the soup richer.
Serving it on rice like this will make the fragrant rice taste more delicious.
Finally, add a little salt, sugar and pepper, add a handful of cooked cashews, drizzle with a little sesame oil, stir evenly, and serve on fragrant rice.
This fragrant rice duck dish is finished.
The whole production process is very simple and the seasoning is not complicated.
Shen Jiayue blinked. She didn't expect that the fragrant rice duck that had amazed her and her cousin before was so simple.
Lin Xu said:
"If you like spicy food, you can replace the colored peppers with spicy millet or wattle twigs, and you can also add some ingredients such as dried radish, which gives you a higher degree of freedom."
This is actually a bibimbap dish, using duck meat and fried fragrant rice.
With this combination, plus duck fat, lard, stock and other ingredients, the taste is definitely not bad.
Shen Jiayue used a spoon to put the rice and a few pieces of duck meat into her mouth and tasted it, and her eyes suddenly lit up:
"Wow, it's more delicious than what I ate back then. I have to bring it over quickly for everyone to try. By the way, this dish is very suitable for new dishes in scenic spots."
Her words immediately reminded Lin Xu.
Yes, such a simple dish with its own staple food is really suitable for tourists who are tired from hiking.
Thinking about coming down from Longshou Peak out of breath, being served such a large portion of duck meat with fragrant rice, and eating it hot, it feels like Bulbasaur has come to Miaomiao House - it's wonderful.
.
Well, I will teach my second uncle later, and when the workers go to work, let him make a batch of ducks to practice his skills, and try to let everyone in the scenic area taste the new food.
In this way, when tourists come, employees will introduce them to them unconsciously.
Lin Xu put the dishes and meals for the evening into a large tray, carried them out of the kitchen, and came to the dining room, where dinner officially began.
In fact, everyone has already started eating.
Shen Jiayue brought the pot of fragrant rice duck, which surprised everyone.
The smell of corn, garlic sprouts, duck meat, fragrant rice...all the flavors come together, making people addicted after one bite.
The most important thing is that there are no ingredients such as peppercorns, ginger, or bones in it. You can just eat it with a spoon, which is very enjoyable.
Shen Guofu said:
"I've eaten it before and didn't care, but I didn't expect Xiaoxu's cooking to be so delicious today."
Shen Jiayue said proudly:
"That's right, we used duck fat, lard and stock. Isn't it delicious? Dad, don't grab it. It's such a pot. Remember to keep it in your belly. There will be some elbowflower in the evening."
As soon as he heard the word elbow flower, Shen Guofu's eyes suddenly lit up.
Is there an unexpected surprise at night?
Haha, the kebabs I had last night were very good, but I didn’t expect there would be pork belly tonight.
Sure enough, it’s the Chinese New Year, and the delicious food keeps coming!
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