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Chapter 29 Whose child was made to cry?
"Dad, Mom! The other ducks will be cooked later. Clean five pairs of offal for me to use. I will braise the other five ducks in the afternoon. There is no rush!"

Yang Xingyu's voice came from the kitchen. In the kitchen, he was filling a plastic can with spicy oil, which was used when selling roast duck and braised vegetables.

In addition to spicy oil, you also need to find a bottle to fill with sesame oil.

"We're just going to make five roast ducks this morning? Why not make all ten ducks?"

Mother Fang Xiaomei's question came from outside the door.

Yang Xingyu explained casually while adding spicy oil: "No matter how well the roast duck is roasted, the skin will become soft over time. If the skin is not crispy, it will not taste good."

Therefore, a delicious roast duck must have been freshly baked. If the skin of the roast duck you buy is not crispy, there are only two possible reasons.

Either the chef is not good at it, or the roast duck has been out of the oven for a long time and is no longer fresh.

In fact, Yang Xingyu had never cooked roast duck before his rebirth.

I only learned a little about it in school. Later, when I was working in a hotel, I often wandered into the barbecue room and chatted with the chef in the barbecue room, while stealing from his master.

He is very capable of stealing from others.

There are two reasons.

First of all, he has a good memory and his grades were not bad when he was studying. Otherwise, he would not have been able to enter the key classes in high school.

Secondly, most of the cooking he learned in college was theoretical, and his practical ability was weak, but he had a complete and solid grasp of theoretical knowledge.

If you have a solid grasp of cooking theory, you can easily understand other chefs' operating techniques and principles.

For example: He is very clear about the differences and functions of sizing, battering and flouring. He also knows that flour, starch, glutinous rice flour, potato flour, sticky rice flour, etc. can play a role when used in sizing, battering or flouring ingredients. to what effect.

For example: how to use each seasoning and spice, and what are the differences between using the same seasoning at different times of cooking.

He was familiar with all kinds of theories.

Therefore, he is very efficient in stealing teachers, and he also likes to steal teachers.

Therefore, although he has never cooked roast duck before, he is very clear about every step of roast duck and what needs to be paid attention to.

Spread a layer of maltose on the five dried ducks, take a piece of red-hot coal from the coal stove, put it into the oven in the utility room, and then hang the ducks smeared with maltose into the oven. Close the stove lid.

Then, he added a piece of coal to the coal stove, put the soup bucket back on the coal stove and continued cooking.

Returning to the kitchen, he began to pour oil into the large iron pot to prepare the roast duck.

Buckets after buckets of soybean oil were poured into the pot.

Yang Qingshi saw it outside the kitchen door. Yang Qingshi asked in surprise: "What are you doing? How much does it cost to make so much oil! How many roast ducks do you need to use so much oil? Can you still do this business?"

Upon hearing this, Fang Xiaomei quickly stood up and stretched her head to look into the kitchen.

Yang Xingyu: "It's okay! After frying the duck, there will be more oil. Not only will I no longer need to buy soybean oil, but I will also be able to sell a batch of duck fat every month."

Fang Xiaomei was surprised, "Can duck fat be sold? To whom? Who will buy it?"

After Yang Xingyu poured the fourth bucket of oil into the pot, he put the oil bucket down, covered the pot lid, and walked to the stove mouth, ready to light a fire to burn the oil.

"I will buy fried dough sticks and fried tofu! They use a lot of oil every day, and duck fat is cost-effective."

Fang Xiaomei: "Duck fat is a good deal? How much does it cost per pound?"

Yang Xingyu: "It costs about two yuan per pound! It's not cheap enough, so people won't buy it."

This was what he had heard before when chatting with his colleagues.

Before the oil in the pot came up, the soup on the coal stove began to boil.

Yang Xingyu took the duck that had been seasoned before and put it into the soup bucket, and continued to cook. When he closed the lid of the bucket, he glanced at the time on his watch.

This watch was bought after he graduated from college.

It's not a luxury watch, nor was it bought just to show off. As a chef, he needs to pay attention to the cooking time of many dishes.

Because when cooking, the length of cooking time is directly related to the heat.

When cooking, heat is the most important thing.

Yang Xingyu, who had nothing else to do for the time being, came to the pool to help clean the offal from the five ducks.

Especially for cleaning duck intestines, he was worried that his parents didn't know the trick, so he took a stainless steel basin, put all the duck intestines into the basin, added cooking wine and flour, and washed them again and again.When he was interning in college, he went to a five-star hotel for an internship.

Five-star hotels are extremely strict about the quality control of each dish. The head chef will not allow dishes with slight flaws to be served to guests.

In the five-star hotel where he was an intern, the head chef would sit at the food delivery counter every day. He would have to look at the presentation of each dish. Not only would he look at it, but he would also dip his chopsticks into the soup to see if there was anything wrong with the taste.

It was also during that time that Yang Xingyu developed the habit of strictly controlling the quality of dishes, including the cleaning of ingredients.

He put the cleaned offal one by one into the soup bucket of the braised salted duck.

Seeing that it was almost time, he went to look at the duck in the oven.

He stretched out his hand and pressed the skin of a duck. Under the high temperature of the oven, the skin of the duck that had been smeared with maltose had become tight and felt a little hard.

Yang Xingyu felt that it was almost done, so he turned around and went back to the kitchen. He opened the lid of the pot and looked at the hot oil in the pot. It was already smoking a little.

But looking at the oil temperature with your eyes is inaccurate.

He went to the cutting board, cut a piece of ginger the size of a fingernail, and threw it into the oil pan.

The ginger slices thrown into the pot immediately began to emit a series of small bubbles. After a few seconds, they slowly floated up from the bottom of the pot.

Yang Xingyu knew that the oil was not warm enough, so he went to the mouth of the stove and filled a few sticks of firewood into the stove.

The oil temperature he wanted was such that the ginger slices would float to the surface as soon as they were thrown into the oil pan.

This is also a common method used by many chefs to measure oil temperature.

After a few more minutes, the oil temperature was right.

Yang Xingyu carried all five ducks from the oven into the kitchen.

When Yang Qingshi and Fang Xiaomei saw this scene, they both temporarily stopped what they were doing and walked into the kitchen to watch him fry the roast duck.

Under their gaze, Yang Xingyu put several pieces of bamboo net that had been washed in advance into the oil pot against the edge of the pot.

This bamboo net was specially bought by him.

It is woven from thin bamboo sheets and is very thin. Each piece of bamboo net is only about [-] centimeters long and wide.

Use them to pad the bottom of the oil pan to prevent the duck's skin from contacting the bottom of the pan after it is put into the pan. Otherwise, the skin that touches the bottom of the pan will be easily burnt.

Yang Qingshi and Fang Xiaomei asked about what they didn't understand while watching.

Yang Xingyu answered as he put the five ducks into the pot one by one.

When each duck was lowered into the hot oil, the hot oil immediately boiled, with oil sprays rising up to an inch high. At the same time, there was a crackling sound, which was quite scary. Yang Qingshi and Fang Xiaomei were startled. Subconsciously he took a few steps back.

Yang Xingyu, on the other hand, was very calm.

Because when each duck was put into the pot, he deliberately pointed the knife edge on the duck's belly in other directions and never let the knife edge face himself.

As long as the blade of the knife is not facing him, no oil will splash on him.

This is the same as frying fish. Before cooking, the fish must be disemboweled and cleaned. After cleaning, there must be some water droplets attached to the fish belly.

Therefore, if you lower the fish maw into a hot oil pan with the knife edge facing you when frying fish, the water droplets in the fish maw will inevitably splash out some hot oil the moment they come into contact with the hot oil. At this time, who is facing the hot oil pan? If you touch the knife edge on the fish belly, the hot oil will splash on anyone.

……

When Yang Xingyu's brother-in-law Yang Qingsi arrived, Yang Xingyu took out the roast ducks that had been fried twice in the pot one by one.

Each one is shiny and red, and the fragrance is overflowing.

When Yang Qingsi came to the door of the kitchen, many people had gathered in the kitchen, including neighbors and children on the left and right.

These people are attracted by the rich aroma of fried roast duck.

Before Yang Qingsi entered the kitchen, he heard a little girl crying: "I want to eat roast duck! I want to eat roast duck!!"

Whose child is crying?Yang Qingsi looked into the door curiously.

　Ask for monthly tickets and recommended tickets.

　　
　
(End of this chapter)