Delicious food: Dress up as a woman and be a little busy

Chapter 485 Osmanthus Stuffed Duck
After deciding on the dishes, it is natural to practice in advance.Fortunately, there are not only high-quality sweet-scented osmanthus petals in the system space, but also sweet-scented osmanthus sauce for making duck stuffed with sweet-scented osmanthus wine. The exchange price is also very cheap, so Luo Yutong doesn't feel much distressed.

However, considering that flower meal is also a good choice, and there are no such flowers in the white jade ring, Luo Yutong asked No. 0228 to help contact the system, and asked the system to help order a batch of usable flowers and plants for planting Easy to use after getting up.

Since the melons, fruits, vegetables, cattle and sheep produced in Luo Yutong's white jade ring had also gained a lot of benefits, the system worked very hard when helping to find these plants, seeds, and cubs.

What's more, the food system is not only connected with the farm system, but also with the plane system and the like. After all, they are all systems. Sooner or later, there will be encounters. Harmony makes money, right?
Muscovy ducks are bred in Luo Yutong's white jade ring, but the price of mallard ducks in the system space is not much lower than that of Muscovy ducks, and Luo Yutong's ducks are not enough to breed [-] ducks, so this practice is convenient. It is a mallard exchanged from the system store.

Luo Yutong has long been proficient at slaughtering mallard ducks. He boiled boiling water, cut off the mallard's neck and let the blood out. In order to prevent the mallard from tumbling in the kitchen, Luo Yutong wrapped the mallard tightly with newspaper Stand up so that only the neck and head are exposed, so you don't mess up the kitchen.Although the system provides cleanliness and can be used as a chef, there is always a little bit of cleanliness.

After draining the duck blood, Luo Yutong added some salt to the bowl, so that the duck blood would solidify into lumps, which can be used for stewing or making hot pot.Of course, the system also provides clean mallards, but such mallards do not have duck blood, duck liver, etc., which is a very inappropriate choice in Luo Yutong's view.It's a pity that such a living system provides a limited amount every month, so Luo Yutong can only choose the white striped duck when he has to.

After scalding with hot water to pluck the hair, after cleaning it carefully, put the duck aside, brew half a cup of sweet wine, put it in gauze and wrap it tightly.Boil the water in the cauldron, add the duck flying water, then remove and wash the floating foam and residue.

Take a new pot, rinse it with water and dry it, add duck, scallion, ginger slices, fermented rice bag, fennel, cinnamon, dark soy sauce, half a bowl of fermented glutinous rice soup, and two spoons of sweet-scented osmanthus; then add water to cover half of the duck , After boiling on high heat, then change to low heat and simmer for an hour. Every 10 minutes, you need to turn the duck over.

Afterwards, open the lid of the pot and turn the heat to high to collect the juice. At the same time, use a large spoon to continuously scoop up the marinade and pour it all over the duck. The duck body will turn red in sauce, and the duck can be taken out to cool.The marinade in the pot will continue to thicken until there is about one bowl left, then turn off the heat and let it cool.After cooling, skim off the oil layer on the top, and then use a fine metal mesh to filter the residue of the previously added ingredients in the marinade.

Next, add a spoonful of sweet wine brewed juice and half a spoonful of sweet-scented osmanthus sauce to the marinade and mix well.Finally, chop the duck into pieces of equal size, put it in a pot, and pour the marinade before serving it on the table. This delicious sweet-scented osmanthus wine stuffed duck is completely completed.

However, considering the topic of the "flower" competition, Luo Yutong also needs to decorate the final product with lotus flowers carved from carrots placed on the duck body, and sprinkle fresh osmanthus flowers. This is how Luo Yutong participated The game is finished.

Because this is Luo Yutong's first time making this duck stuffed with sweet-scented osmanthus wine, Luo Yutong didn't rush to serve it to No. 0228, but took a piece of it with chopsticks.After all, No. 0228 has already indicated that Luo Yutong has to walk his own way, so we have to wait until Luo Yutong thinks it is ok before serving the table of No. 0228, instead of making Luo Yutong the same as the previous dozen times. I have tasted every finished product.

Moreover, in the process of making it, Luo Yutong has actually discovered a major shortcoming of this dish for her as a competition product.That is: there are more than 100 members in the tasting group, and this mallard is only enough for a dozen people.In other words, Luo Yutong had to make at least ten ducks within three hours to satisfy the members of the tasting group.

The key problem is that the duck needs to be juiced and marinated, and Luo Yutong is only one person, even if he cooks several pots at the same time, he may not be able to fully pay attention to the time of each pot.So how to solve this problem?While eating duck stuffed with sweet-scented osmanthus wine, Luo Yutong thought about the solution to this problem in her heart.

Although the taste of the duck was good, Luo Yutong was careless. He didn't pay attention to the problem of taste at all, but kept thinking about the solution.After about ten minutes, Luo Yutong understood that if she had to make this osmanthus wine stuffed duck, then she had to perfectly grasp the time difference between ten pots, otherwise the success would be in vain.

After understanding this, Luo Yutong heaved a sigh of relief, clenched his fists, and then began to seriously taste the finished product of sweet-scented osmanthus wine stuffed duck for the first time.What comes out is the scent of osmanthus, followed closely by the faint aroma of liqueur, and the fusion of the two forms a noteworthy aroma.

The duck meat of the mallard duck is tender and has no fishy smell. It tastes a bit chewy and slides slightly in the mouth, accompanied by the aroma of wine and sweet-scented osmanthus, which makes Luo Yutong a little satisfied.But this is not enough, the taste is indeed good, but it is still not good in the mouth, after all, sweet wine is mainly sweet, Luo Yutong doubts whether this dish will backfire in the mouth of the tasting group.

So Luo Yutong put down the chopsticks in his hand, preparing to practice the problem of time difference, and then thinking about improving the taste.Fortunately, the kitchen of the system space is large enough, so even adding a few more pots is not a problem.Considering the turning time of each duck, the time of pouring the marinade, and the time of stewing, Luo Yutong felt that if his speed is fast enough, each pot will be 10 minutes later than the previous one, so the three-hour cooking time will last longer. Time, as long as Luo Yutong is not delayed by other things, then the production of ten ducks can definitely be completed.

It's just that after this, Luo Yutong is going to show off again.After hesitating for a long time, Luo Yutong still did not change the plan, but officially started the production.Because the ducks provided on the field were slaughtered, it can be regarded as saving Luo Yutong a lot of time.In the following practice, Luo Yutong also chose ducks that had been processed in the system space, washed them with clean water, and started cooking.

And when Luo Yutong finished a production, she found that there was still a little left in the three-hour countdown in the hourglass, which completely relieved her.After that, it is the tasting part that is handed over to No. 0228. Luo Yutong believes that although the improvement time is a bit short, the taste of the duck is absolutely delicious. After all, she added a little bit of the secret method that No. 0228 gave her. .

　╮(╯▽╰)╭The taste of duck meat is still very good, and it is rich in nutrition.

　　
　
(End of this chapter)