Chapter 47： Chinese classic cuisine: roast duck 1

Chapter 47 Classic Chinese Food: Roast Duck 1

#The little hands of Chiu Chiu and the things Chi Chiu do are really in sharp contrast. #

"We have processed the body of the bird. Let's blow the air. Before the bird blows, the skin and the meat stick together. In order to make the bird tender and tender during the roasting process, we need to Inflate between."

Jiang Qiuqiu bought a retro sentimental inflator on Taotao.com, and now it just happens to come in handy.

This step is actually not easy to understand, but it’s okay! If you don’t know what you’re afraid of, everyone can eat it!

"Probably blow the skin and meat until there is a slight gap between them, and then you can proceed to the next step."

Jiang Qiuqiu prepared a big pot of hot water.

"It's not a bird cooking, we are roasting today."

"This is about 75 degrees hot water. We pinch the neck of the ingredients, and then use an iron spoon to evenly pour the hot water on the bird."

"The purpose of pouring hot water is to shrink the sebum and remove the fishy smell from it."

The water has been poured, but Jiang Qiuqiu did not immediately proceed to the next step.

Someone on the bullet screen asked why it hasn’t started yet, and I feel a little looking forward to getting burned. Jiang Qiuqiu sighed, “When I started the live broadcast, I forgot that the birds need to be air-dried for a few hours after watering...”

After listening to the previous sentence, everyone is a little worried, no way, no way, can’t you eat it today.

But soon, Jiang Qiuqiu stretched out in a very jumping tone: "What should I do?"

It's not like an emergency at all.

#I guess I’m prepared for it! #

#啾啾How could such a careful sister forget such an important thing! #

#啾啾 never let fans wait in vain! We will definitely have it when we come! #

Well, no one was fooled.

"In order to continue the live broadcast smoothly, I have prepared the birds that were air-dried in advance."

Jiang Qiuqiu picked it up casually, “It looks like this, the whole is relatively dry, and the skin and flesh are slightly yellow.”

"Before baking, we need to brush the secret of the puff pastry, the sauce."

At this moment, the honey that everyone has seen before appeared, "This is the key to crispy skin, but you can't add too much, or it will be too crispy."

"In order to make the taste richer, we can add proper amount of vinegar and wine to the honey water~"

The ducks were evenly brushed with crispy water. Now the ducks are still covered with white skin and look unattractive. Jiang Qiuqiu turned on the dryer and dried the skin moisture briefly, repeating several times. The action of brushing the crispy water. Then turned on the oven.

#The steps are so complicated......#

#Is this the birth of food? I feel honored to be able to witness this scene. #

#Upstairs drop, I won’t be honored to witness this scene, but if I can eat it, oooooooo, I might shed moving tears! #

# Where does it flow from? #

#! ! Drive warning! #

#What car? Didn't see the car? #

Everyone's discussion topics are getting away. Jiang Qiuqiu commented on what the first person said, "It won't be complicated. The preparation of the bird is complicated. Once it is put into the oven, we can quietly wait for the deliciousness to come."

"And the preparation work, I believe everyone can do it well."

Jiang Qiuqiu opened the oven and said, "Adjust the temperature to 170 degrees. The high temperature and the birds will have a very mysterious reaction. Look here." She stretched out Bai Shengsheng's finger to point to the roast duck on the inside of the glass, "Time and temperature will affect it. The skin is ripened to an attractive temperature sauce red, and the fresh juice will slowly flow down the shelf."

"The oily water makes a sizzling sound, and then the whole kitchen will exude the unique sweetness of grilled products and the delicious fragrance of meat. Appetite."

(End of this chapter)