Ye Gui looked at the bowl in front of him again and continued: "Zhonghai's eight-treasure duck is best prepared by Zhonghai City God's Temple Boss Restaurant. It is very popular among diners, so it is praised by gourmets as a must-have at the table and is famous both at home and abroad.
The store originally only served casual dishes and did not supply famous dishes such as Babao duck and Babao chicken."
"It is said that in the 1930s, an old customer suggested that the store sell this kind of dish. At that time, the chef in the store didn't know how to make this dish, so he went to the Grand Hongyun Hotel in the city center and bought a Babao Chicken and copied it.
The chicken is garnished with chestnuts, diced bamboo shoots, liver, ham and other accessories, then steamed in a basket."
"After it was made, it was fragrant and the chicken was tender and delicious. It was very popular among customers and soon became famous throughout the city. Later, they changed the Babao chicken to Babao duck because the duck's ribcage is larger than that of chicken, and its skin and meat are thin and easy to steam and crisp. From then on
From that time to this day, Babao Duck is more famous than Babao Chicken."
Ye Gui's words made Master Luo nod frequently: "Yes, it seems that you have read a lot of books during your time in seclusion. You are simply a walking dictionary of food!"
Master Luo gave Ye Gui a thumbs up: "Besides cooking, you should also read more and be aware of the delicious food you cook!"
"It's important not only to know how to make this dish, but also to know how this dish developed, because only by understanding the history, you will be more attentive when making this dish!"
He said this to the other chefs.
Those are his disciples!
"That's why I tell you to cook with care!"
After hearing these words, all the disciples nodded, indicating that they had listened.
Ye Gui was a little embarrassed by being blown away. He smiled and said: "Master Luo, this is ridiculous!" www.bǐqυgetν.℃ǒm
“The uniqueness of Zhonghai’s Babao Duck is that it not only uses high-quality ingredients such as scallops, ham, cartilage, diced chicken, mushrooms, winter bamboo shoots, chestnuts, glutinous rice, shrimps, green beans, etc., but also changes the traditional method of deboning Babao Duck.
Method, open the back of duck with back bone, fill in ingredients, buckle
In a large bowl, seal the cellophane paper, and then steam it in a cage. The finished product not only has a particularly strong aroma, but also has a plump shape and a beautiful shape. Then top it with shrimps and green beans prepared with steamed duck original brine.
Make the finished product more colorful and unique.”
With that said, Ye Gui opened the lid of the bowl himself.
The moment I opened the lid, a super charming fragrance suddenly made a terrifying thunderous sound.
Immediately afterwards, countless fragrances seemed to fill the entire hall.
All the guests who were eating smelled this smell and looked in this direction.
What a great taste!
"This tastes so good!"
Ye Gui couldn't help but give a thumbs up and said: "Moreover, Master Luo also went through innovations when making this dish. The ordinary Babao Duck is steamed. It is mainly used to eat the duck. All the soup inside
Throw it out!"
"But this dish is different. That is to use a bowl to steam. The lid of the bowl has been frozen. Then when the heat rises and comes into contact with the lid, it will turn into water vapor, and then return to the duck.
Evaporate, recirculate!”
"During the cycle of steam contact, the surface of the duck is kept at a low temperature, so that the duck meat will be very tender!"
"It's not right to say it's very, it's super, super tender!"
"And the water in the duck and the water in the various side dishes eventually form a soup rich in various essences!"
"This soup is so delicious!"
Ye Gui said, picked up the bowl and poured out the contents.
First is the golden soup, the duck oil on top is very thick, but it is also super fragrant!
Followed by various side dishes and dry goods.
Finally, there is a white and tender duck.
"There seems to be something wrong with this color!"
Ye Gui glanced at Master Luo with some expectation.
Master Luo said: "Yes, the next step is right!"
He took out a small pot and placed it on the bowl.
The bowl is still partially warm at this moment, so pour in the brine.
This brine is not an ordinary brine, but the brine used by Taiping Hotel to marinate ingredients every day.
This brine contains the essence of various meats, which is a real good thing.
Wait until the temperature of the brine is slightly higher, then add the cooked shrimps and green beans, stir well, and pour it onto the white duck.
It is indeed magic!
The moment the brown brine was poured on the duck, the skin of the duck gradually changed from white to brown.
Moreover, the duck skin gradually rises and separates from the duck meat.
"Oh my god, I told you that all chefs are magicians, now you will believe me!"
"It's so showy. This move is really cool. Although I don't know if it tastes good or not, but it definitely looks good!"
“And it’s also very expensive!”
"Is it delicious? Look at the expression on the God of Cookery's face, is this delicious?"
At this moment, Ye Gui was full of greed for this dish.