Chapter 519： Each has its own merits

  Chapter 519 Each has its own merits

Fu Yu took the pot and added rapeseed oil and cooked lard to heat until it was 80% hot.

The flavor of the duck in soft glutinous sauce is slightly spicy, while the classic cooking method combines different flavors from the north and the south, and the various sauces are skillfully blended together very harmoniously.

In the operation of classic old flavor recipes, it is recommended not to use salad oil when stir-frying duck, but to mix rapeseed oil with cooked lard.

Rapeseed oil can highlight the aroma, while cooked lard can highlight the meat aroma, the combination of the two is perfect.

Xiao Gong, who was standing close to him, suddenly showed surprise.

He never thought that rapeseed oil can also be mixed with cooked lard for frying.

And this mix of flavors, smells.

Don't say it, it's really fragrant!

Minmingly thought that the use of lard would cover up the aroma of old shelduck, but I didn't expect that after mixing lard with rapeseed oil, there would be such a perfect aroma.

Fu Yu is also very satisfied with the rich flavor of rapeseed oil mixed with lard.

He put the **** slices into the oil pan and sautéed until fragrant, then added the duck meat, and sautéed slowly over low heat until it was fragrant.

Add pork ribs sauce, spicy sauce, Zhuhou sauce, dark soy sauce chili sauce and fry until fragrant.

Then add fragrant leaves, grass fruit, Codonopsis pilosula and dried chilies, and continue to stir fry.

After sautéing until fragrant, add broth to cover the duck meat.

Add monosodium glutamate, chicken essence, and sugar, and simmer for 90 minutes on low heat.

In the classic old taste recipe, there is an additional suggestion, if the time is too late, you can use a pressure cooker to press it.

But while saving time, the meat quality of the old shelduck will definitely be affected.

In terms of taste, it can't compare with the taste of duck meat that is really slow-cooked.

Fu Yu checked the time and was sure that there was still time, so he decided to stew slowly on low heat step by step.

After all, the duck meat stewed in this way will be soft and tasty.

Moreover, he is still very confident in his fire control skills.

While the duck meat was stewing, Fu Yu took the initiative to help Liu Zhangpeng take the order from the front hall.

With Fu Yu's help, Liu Zhangpeng felt a lot easier.

However, this time is the peak time of dining, and the two have no time to talk at all, and they are busy standing in front of the kitchen counter.

Seven forty in the evening.

Finally, the order list at hand was interspersed with the dishes to ensure that every customer who came to the store had a dish on the table. The high-intensity rhythm of the back kitchen was finally relieved a little.

Liu Zhangpeng breathed a sigh of relief, and before he could catch his breath, he heard Fu Yu ask: "Chef Liu, it's almost eight o'clock, should you start cooking golden soup green tofu?"

Liu Zhangpeng looked at the time and nodded: "Well, I will start to do it now."

Fu Yu is very interested in this green tofu in golden soup.

Because there are also cooking tutorials about this dish in the classic old taste cookbook.

He was very curious about what kind of improvements Liu Jiacai would make to this dish.

And this improved method may be helpful to his improvement in cooking.

Fu Yu took the initiative to take over the work in front of Liu Zhangpeng.

The current order list, although there is no rush to serve the dishes, but the back kitchen still needs to hurry up and finish cooking all the order dishes as soon as possible.

Fu Yu is used to ordering Zhang Jinyu around, so he is completely rude to the helper Liu Yunong assigned to him.

He put the semi-finished dishes in the pot for simple stewing. After adjusting the heat, he ordered the assistant chef to be in charge of watching the pot, and he went to Liu Zhangpeng's side to learn the cooking method of golden soup and green tofu.

Regarding Fu Yu's onlookers, Liu Zhangpeng didn't have the slightest pressure to be stolen.

Following the teaching method of his boss, Liu Zhangpeng even taught Fu Yu while cooking.

"First, like this, beat the eggs and soy milk and steam them in a pan."

"Cut into pieces and fry for later use."

"Steam and smash the pumpkin, add an appropriate amount of water and boil it into a soup."

"At this time, be careful not to add too much water. The pumpkin is not thick enough, which will affect the taste of the finished product and the effect of the presentation."

"Finally, fry the mushrooms, put them on the fried tofu cubes, and pour the pumpkin soup on it."

Fu Yu watched Liu Zhangpeng operate while secretly comparing the tutorials on the classic old-flavor recipes.

I found that Liujia cuisine has made a very ingenious improvement in the cooking method.

For example, the tofu used is authentic marinated tender tofu, and when cooking, soy milk made from pure soybeans is added, which has a very pure taste.

Another example is the Yunnan matsutake on the oiled tofu cubes, which has a strong and special aroma. It has a very unique taste when paired with the fragrance of tofu.

After watching Liu Zhangpeng's cooking from beginning to end, Fu Yu benefited a lot.

He realized that a cuisine with a deep family history like Liu’s Cuisine, the culinary method that condenses the culinary experience and wisdom of several generations, and finally passed down, is simply out of reach of ordinary people, let alone relying on their own Personal strength can explore the summed up treasures.

Although he has always known that it is a very lucky thing to be able to learn Liu's cooking from Liu Yunong.

But at this moment, he truly realized that this was no longer pure luck, it was entirely the good luck that the patriarch gave the food to him, and it was also good luck that he personally fed it into his mouth mouthful by mouthful.

After watching Liu Zhangpeng make the final plate arrangement, Fu Yu didn't waste any more time and turned back to his kitchen counter.

He continued to cook the duck with soft glutinous sauce.

At this time, the waiter came to the back kitchen to inform that the customer who made the reservation had arrived.

San Shen was taken to the box by the waiter, ready to serve food at any time.

After Fu Yu got the news, his movements became more agile.

The old duck in the pot has been stewed.

Fu Yu started the pot and put the duck meat in the pot.

Instruct Xiao Gong to start another pot, add red oil and stir fry.

Put the stewed duck meat and soup into the pot together, add 50 grams of broth to collect the juice.

Put the pot on a plate, sprinkle with chopped green onion, coriander, and pepper.

In less than three minutes, the duck with soft glutinous sauce can be served on the plate.

Liu Zhangpeng specially came over to take a look at Fu Yu's soft and glutinous sauced duck.

I didn’t choose the dish, the duck meat was cut to a suitable size, the color was bright red, and the color of the soup was perfectly matched.

And you don’t need to taste it, just smell the tangy aroma, and you will know that this dish is very authentic.

Liu Zhangpeng didn't touch the dishes on the plate, but took a spoon to directly scrape some soup from the bottom of the pot to taste.

The taste is mellow at the entrance, the soup is rich in taste, and the deep taste has endless aftertaste in the mouth, which is very appetizing.

Although the taste is indeed a little different from the taste of Liu’s cooking method, it cannot be denied that this dish is very delicious.

Moreover, both the color and fragrance, the processing is perfect.

I don't know how other people will feel after tasting it, and he has not tasted the taste of duck meat, but only with this fragrant soup, Liu Zhangpeng feels that the taste of this dish is no better than that of Liu's cuisine. Difference.

There is even a feeling that each has its own merits.

(end of this chapter)