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."
Lin Xu sighed helplessly.
Every time when it comes to high-end Huaiyang cuisine, I always feel like I got my undergraduate degree in vain.
It’s no wonder that modern people don’t like Huaiyang cuisine. I spent a lot of money to eat, but was ridiculed as uneducated by the food on the table. This would make anyone unhappy.
Among the Eight Dynasties cuisines, Shandong cuisine and Huaiyang cuisine are both famous for their exquisiteness.
However, the exquisiteness of Shandong cuisine reflects the traditional ideas of ordering seniority and status, and people who eat it suddenly will have an inferiority complex intentionally or unintentionally.
This is caused by the status gap.
Huaiyang cuisine, on the other hand, embodies the elegance of educated people in every aspect. While eating it, one cannot help but sigh, "I am the illiterate myself."
Since ancient times, Chinese people have hated being looked down upon and uneducated.
Huaiyang cuisine conveys this idea everywhere from the pre-dinner tea to the post-dinner snacks. Except for the literati class, it is difficult for others to understand the point.
The more overt it is, the more disgusting it becomes.
Therefore, in modern society, these two cuisines have declined successively.
One has escaped into the homes of ordinary people and has become the cornerstone of northern home cooking; the other has taken advantage of Jiangsu's bulk characteristics and transformed into Zhenjiang cuisine, Jinling cuisine, Subang cuisine, Xibang cuisine, Benbang cuisine and other local cuisines.
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Two minutes later, Qiu Yaozu opened the lid of the pot.
A pleasant fragrance wafts out from inside.
Qi Zhentao helped him take off the steamer and put it aside. Lin Xu saw that the entire dough had obviously expanded a bit, and the green and red shreds sprinkled on it were also stuck to the surface.
Not to mention, the red and green colors look pretty good.
While it was hot, he took the dough out of the steamer and placed it on the chopping board. Only then did Lin Xu see that the entire dough looked like a pancake soaked in oil. It felt like oil would seep out when you pinched it.
But it just didn’t seep out.
This is why chefs are so skilled.
Qiu Yaozu took a thin slicing knife and cut off the four edges to make straight edges.
Then cut the dough pieces one by one according to the distribution of green and red strands.
One red and one green, cut them all and cut them into diamond-shaped pieces. Finally, put the two colors staggered on the plate. This thousand-layer oil cake is completely finished.
Lin Xu immediately used the cooking learning card and learned how to make this delicious dish.
After reading the experience, he pinched the cut edge and tasted it. As soon as he entered his mouth, he felt the dense and dense texture of the dough.
Then comes the sweetness and aroma, as well as the aroma of flour.
The taste is very pleasant, neither greasy nor sticky. When you eat it, you can clearly feel the soft dough melting in your mouth.
"Let me go, this oil cake is too delicious, isn't it?"
Lin Xu's expression was very surprised. Although he had imagined the taste and texture of Thousand Layer Oil Cake since he started making it, he realized after eating it that his imagination was not enough.
The taste is really amazing. If it weren't for the vague aroma of flour, it would be hard to believe that the main ingredient of this thing is just the most ordinary flour.
He Jiashun picked up a piece, tasted it, and said to Lin Xu with a smile:
"Eat more, you can't buy this kind of oil cake in the market, even if you go to Yangzhou."
Qi Zhentao echoed:
"There is no way, the chefs have become too lazy. In the past, they were required to add 9 taels of water to a pound of noodles. Now it is good if you can add 7 taels of water. Many places simply make steamed cakes with semi-risen noodles, and the lard is replaced with salad oil.
."
The more water you have, the more delicious Thousand Layer Oil Cake is.
But now that all chefs are working people, who would put so much effort into using so much water to knead the dough? Basically, just six to seven ounces of water is enough for soft dough.
Easy to operate and easy to produce.
As for the taste of the steamed thousand-layer oil cake, no one will care as long as it is cheaper.
Qiu Yaozu looked at Lin Xu and asked:
"Xiao Xu, do you want thousands of layers of oil cakes in your store?"
Lin Xu nodded:
"Yes, the more the entire industry is lazy and slippery, the more we do it in the traditional way. Anyway, we don't have to worry about customers, and the employees in the store are willing to learn."
Lin Ji has a unique advantage, which is the high popularity and the learning atmosphere of the chef.
Customers are willing to support it and employees are willing to learn. There is no reason not to try this snack.
"Good boy, thank you!"
Qiu Yaozu was very emotional. No one in the Huaiyang cuisine area was willing to make dim sum according to orthodox methods, but Lin Xu was willing to promote new ones in his store.
I have to say, this is very touching.
Lin Xu said:
"I am also making money, and I just want to remind customers that not all thousand-layer oil cakes can deserve the name of Yangzhou Shuangjue."
When Lin Ji made new Thousand Layer Oil Cake, Yangzhou Shuangjue officially settled in.
At that time, you can create a combination on the menu, combining the two dim sums for a discount, or simply do a Yangzhou dim sum combo so that customers can eat two dim sums for the same price.
While making money, you can also promote cooking culture, which is good.
Lin Xu tasted two more pieces of thousand-layer oil cake. The more he ate, the more delicious he felt. He even found the amazing feeling of eating Jade Shaomai for the first time.
No wonder it won the dessert category during the 1983 God Wars.
Such delicious snacks are really amazing.
The duck in the pot still needs to be simmered for a long time. Qiu Yaozu looked at Lin Xu and asked:
"When will Xiaoxu cook beef stew?"
When Lin Xu heard this, he rolled up his sleeves and said:
"Now, I have to stew the beef first."
Beef stew is the same as lamb stew. It must be made with cooked beef first. The beef must be cooked first, and then the stew can be started. The original soup from which the beef is cooked can also be used as the soup base for the red stew.
In the kitchen of Qiu Yaozu's house, there are two super large refrigerators, which are full of various ingredients. There is also a walk-in refrigerator in the basement specially used to store ingredients.
Lin Xu opened the refrigerator door and took out a piece of beef rib weighing three to four kilograms.
This part of beef is both fat and lean, so it is most suitable for making red stew.
In addition to beef, Lin Xu also prepared celery, purple onions, carrots, potatoes, coriander, bay leaves, black peppercorns, red wine, old-fashioned tomato sauce, imported butter, flour and other ingredients and ingredients.
Among them, onions and carrots need to be prepared in double portions, one for stewing the meat and one for stewing the meat.
The meat is used as a spice when stewing it and is thrown away when it is taken out of the pot.
The meat is used as a side dish when braised and can be eaten at the end.
As for tomato sauce, it is used to enhance flavor and color. The old-fashioned coloring effect is better. You cannot use tomato sauce, otherwise it will be overturned.
Lin Xu took out all the ingredients and began to cut the beef.
Cut the beef into mahjong pieces, soak it in cold water, and then cut the other ingredients.
Cut the carrots into large slices with a diagonal knife, pat the celery and cut it into long sections, cut the onions in half, and prepare the coriander and bay leaves. This is the stew ingredient.
As for the ingredients for the stew, the potatoes are cut into pieces, the carrots are cut into pieces, and the onions are cut into pieces. The size of the pieces should be the same as the beef, so that it will look good.
Everything is ready, let’s start stewing the meat.
Lin Xu took the soaked beef out of the water and put it into a cold water pot. There should be more water in the pot.
Bring to a boil over high heat, remove the foam, then add onions, celery, carrots, coriander, bay leaves, and black peppercorns, and top with a tablespoon of red wine.
After foaming again, skim it off and add a large bowl of cold water to the pot.
In this way, the blood foam in the beef will be completely stirred out, and the soup used to cook the meat will become clearer and clearer. At this time, you can cover the pot and start stewing.
There is no need to add seasonings when stewing the meat. You only need to use onions, celery, carrots and other vegetables to increase the fruit and vegetable flavor of the beef.
This process takes about forty minutes or more. The beef must be stewed thoroughly first, so that the red beef stew will be delicious.
In fact, this step can also be made with a pressure cooker.
The pressed meat is equally soft and delicious, but I am not in a hurry today, and psychologically speaking, it is better to eat meat cooked slowly over low heat.
Qiu Yaozu looked at the dishes prepared today:
"This just started with a big male duck and three or four kilograms of beef. Even if we don't add other dishes, we can't finish it. Let's just call a few people to eat it to avoid wasting it."
Calling people to come and eat?
This is a good suggestion!
With such a delicious dish, it’s natural for the baby to try it. I don’t know what this girl is doing right now...
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When I'm hungry, I can't help but salivate when writing about delicious food. It's so difficult for little sugar lovers! This chapter has 5,000 words. Please give me your monthly vote!
This chapter has been completed!