Stop pretending, I am the God of Cooking and I am showing off my cards!

Chapter 466: Gourd is a blessing, and the dish with a non-violent homophone is the eight-treasure gourd duck! 【Please subscribe】

"Junior brother, is it okay for you to debone the whole duck?"

Xie Baomin took a sip of Xiao Wei's Biluochun. Today, three people gathered together to shoot this eight-treasure gourd duck. Although it was to create atmosphere for the new show, the most important thing was to slap in the face.

Therefore, there cannot be any problems in the production, and the dishes must be perfect so that everyone can experience the charm of traditional Chinese food.

"no problem."

Upon hearing this, Xie Baomin felt relieved and said to Xiao Wei:

"Your tea is a bit mediocre. I will bring some for the next recording of the show. From now on, the people recording the show will be the chief chefs of major hotels. The quality of the tea cannot be too low."

Well, winter is coming, and the tea in Building 10 has been replaced with new tea suitable for winter, right?

Qi Zhentao had filmed a program on a TV station before. He was not as relaxed and carefree as Xie Baomin. Instead, he carefully helped Lin Xu organize the ingredients to be used, and arranged the stove and various seasoning bottles neatly.

A good chef will definitely keep the kitchen in order and keep things neat and orderly.

This is not only a habit developed during the apprenticeship, but also a chef’s deep-rooted love for the kitchen.

People who love cooking will never allow any mess in the kitchen.

"Are the labels attached?"

Lin Xu checked all the seasonings, such as light soy sauce and dark soy sauce. Online video review is strict and trademarks cannot appear, so the brands of the seasonings must be labeled.

I originally planned to use a squeeze bottle, but we don’t shoot videos every day here. Sometimes we may not shoot for a week. The condiments will easily deteriorate when placed in a squeeze bottle.

Relatively speaking, the original bottle is easier to use.

When everything was ready, the three of them put on custom-made chef uniforms with the human-flavored LOGO printed on them. All chefs coming in the future will also put on the same clothing, hoping to increase the popularity of the new program as quickly as possible.

"Are you ready?"

Chen Yan walked in, holding some vermicelli balls packed from the store:

"Xiaoqi, Aunt Chen made it. I specially packed some for you. There are also some made by Yue Yue in the air fryer. Please try it."

Zeng Xiaoqi took it and opened the lid. The aroma of meat suddenly wafted out from inside, which felt very tempting.

She did not eat it immediately, but handed it to Geng Lishan, who was sorting the eight-treasure gourd duck next to her:

"Mr. Tateyama, please try it."

Geng Lishan was not polite, picked up one and took a bite:

"Yes, we also had this kind of meatballs in the past. They were freshly fried and crispy, and then steamed and eaten soft... They were quite delicious."

Zeng Xiaoqi tasted the food made in the air fryer and thought it tasted good. It was a lot drier than fried food, but the crispy texture was still okay and it tasted delicious.

It seems that the boss lady has developed a new use of the air fryer. I will discuss it with her later. If I am hungry at night, I can put poison in it.

Hey, we can't be poisoned all the time, we have to take the initiative!

Lin Xu changed his clothes, washed his hands, and stood in the kitchen while the photographer and lighting engineer made adjustments.

Although it has been adjusted before, there is a difference between a human and an empty mirror. Now the adjustment can show the chef's style and skills to the maximum extent.

After adjusting, start shooting.

In the past, on TV stations, Zeng Xiaoqi would say the opening of the film, but now that the focus is on the Internet, this kind of shooting process is not suitable. Just let the chef explain it directly.

Zeng Xiaoqi, on the other hand, appeared with Geng Lishan after the meal was ready to taste and comment on it, and also explained the specific eating methods and key points.

"Hello everyone, I am Lin Xu. Welcome to our new program "The Flavor of the World". Today I will make for you a traditional famous dish in Shandong cuisine, Sichuan cuisine, Huaiyang cuisine and other cuisines - Babao Gourd Duck !”

After speaking, he pointed to his side again:

"The person who made the video with me today is my senior brother. Friends who like to watch store exploration programs should be familiar with it."

Xie Baomin waved to the camera:

"Hello everyone, I am Lao Xie who is always beaten by my colleagues. Welcome to the program "Flavor of the World". I will not visit the store today. I will watch my junior brother make duck."

As soon as he said this, the people sitting in front of the director's desk were all happy.

When an extrovert like Xie Baomin participates in a program, there will never be a moment of silence.

After introducing his senior brother, Lin Xu solemnly introduced Qi Zhentao:

"This is Qi Zhentao, the technical chef of Yanjing Hotel. Master Qi is also a leader in the industry. He has served more foreign guests than my senior brother has ever done."

Qi Zhentao also greeted the camera.

Then, the three of them introduced the ingredients they would use today, and Lin Xu immediately took the white duck and began to prepare it before deboning it.

Cut off the duck wings with a kitchen knife, leaving the wing roots, and then chop off the duck paws, leaving only the duck legs.

After processing in this way, it is easier to remove the bones, and the resulting gourd duck will look better. If you add duck wings and duck feet, you will not be able to make a gourd shape.

Xie Baomin said:

“It’s best to use male ducks when making gourd ducks, which are young males under four months old. The meat of male ducks is plumper and tastes better.”

Qi Zhentao added:

"The duck has a lighter flavor, the meat is tender, and the skin has a certain degree of flexibility, making it easier to shape."

While the two were talking, Lin Xu had already placed the duck with its wings and feet removed on the chopping board. He held a kitchen knife in his hand and began to remove the bones.

In fact, the difficulty of the whole dish is here. Take out the duck bones completely from the duck neck, and remove the lymph nodes and connective tissue all over the body so that they can be used.

At this time, a small opening had been made near the duck's neck due to bloodletting. Lin Xu used a kitchen knife to carefully cut the opening larger, and then used the tip of the knife to chop downwards. The place where the duck's neck and the spine were connected was cut off.

Qi Zhentao took a closer look and couldn't help but admire:

"Master Lin is good at knife skills!"

The duck's neck has been cut off, but the duck's skin is intact. Only people with extreme control over strength can do this.

He muttered:

"Actually, you can use kitchen shears. Using a kitchen knife is too risky."

Xie Baomin smiled:

"In the past, the seniors used a kitchen knife to get around the world, so my junior brother also likes to do this. If you can use a kitchen knife, use it. If you can't, just create conditions to use it. In short, everything can be done with one knife."

Lin Xu cut off the lower half of the duck's neck, then cut the place where the duck's head connected to the duck's neck, and chopped off the bones of the duck's neck again.

In this way, the entire duck neck can be pulled out.

When taking it out, he easily removed the trachea, esophagus and other attached trachea, leaving only the duck skin with two openings and a whole duck head.

After taking out the duck neck, turn over the opening at the neck to expose the duck's backbone.

Then use a kitchen knife to carefully pick out the bones.

Xie Baomin said:

“When deboning a whole chicken or a whole duck, inexperienced people will remove the bones and meat together, leaving only a thin layer of skin, but experts will leave as much meat as possible... You need to be able to pick out the bones, instead of pulling out the meat inside, which would be a waste."

Lin Xu used a kitchen knife to pick out the meat on the duck's back bit by bit, and at the same time, he cleaned out the bones in the duck's breast.

When reaching the duck wing root, first cut off the fascia connecting the wing root and the spine, and then push the wing root inward, so that the entire wing root is retracted, and the bones of the wing root are removed from the boneless chest cavity. Reach out.

Pull the bones at the base of the wings forward hard until only the head is connected by fascia. Use a kitchen knife to cut off the fascia and pull out the entire bone.

Then remove the wing root on the other side, and the whole deboning work becomes easier.

"Lao Qi, were you so agile when you were an apprentice?"

"No, I first came into contact with this profession. I washed dishes and was a handyman in the kitchen. I thought it would be good to be a master chef. Some people flattered me and others flattered me, so I bought a kitchen knife and practiced secretly. Later, Master Qi Dun took over the shop. The waiter inside ran away, so I took the opportunity to show off and get rid of my status as a handyman."

Xie Baomin smiled:

"At that time, chefs were more popular, and it was normal to run away as waiters. But now, chefs have become the least popular profession. The working hours are long, the work intensity is high, and the income is very little..."

As he was speaking, he was interrupted by Qi Zhentao:

"Say less, there is a restaurant owner here."

Xie Baomin was stunned for a moment, and then he realized that his junior brother was the boss of Linji Food. Fortunately, he didn't accuse the boss of having no conscience.

He smiled and said:

"You have to say it even if you have a boss. What's there to be afraid of?"

"He is my leader..."

"Hey, you still know how to protect the leader's face. Not bad. It seems that Lao Qi has really stepped out of the shadows... Junior brother, there is almost no meat on the duck's back, and the duck's skin is directly attached to the spine. You have to be careful. ."

Lin Xu agreed:

"It's not a big problem."

If you use old ducks, this step will be easier because the subcutaneous fat of old ducks is thicker, but if you use young ducks, there is almost no subcutaneous fat, so be extremely careful.

Soon, Lin Xu cut off the back and the duck's ribs. Only the two legs and anus were left in the duck.

He first removed the duck's legs using the same technique as the wing roots, and then began to process the duck's anus.

This step is more difficult because the duck's intestines and other internal organs are still in the abdominal cavity at this time, and the duck's intestines may be cut off accidentally.

If feces comes out of the intestines, the duck is considered dead.

Lin Xu turned over the entire duck skin, first cut off the duck's intestines and the duck's anus, and then took out a piece of cartilage and the duck's buttocks.

The so-called duck cunt is the protruding part above the duck's anus. The fishy smell here is relatively strong, so it needs to be removed from the inside so that the duck meat will not smell.

After removing it, Lin Xu took out the entire duck rack and a complete set of internal organs.

The work of removing the bones has come to an end.

Xie Baomin stopped chatting and said:

“In Huaiyang cuisine, duck racks are boiled in soup, gourd duck is simmered in duck soup, duck gizzards are cleaned and added to the eight-treasure stuffing, duck intestines are cleaned and used as ropes, and not a single bit is wasted... Junior brother, are you prepared to do this?"

"No, today I'm cooking it in Shandong cuisine. I don't use offal and duck rack, I just use clear chicken soup."

Upon hearing this, Xie Baomin looked at Qi Zhentao and asked:

"How about Lao Qi having some stir-fried duck offal later?"

"no problem."

As soon as Qi Zhentao heard this, he took the duck offal and washed it.

Xie Baomin soaked the removed bones in clean water, planning to make duck soup after Lin Xu finished cooking the eight-treasure gourd duck.

Now that I'm here to record a show, I can't just record one dish. This is too inefficient. I need to cook at least three dishes today so that I can update more in the early stage and attract more fans' attention.

Lin Xu cleaned the deboned duck and removed as much blood as possible.

Then put it in a basin, add onions, ginger, peppercorns and rice wine for a simple pickling.

This step is mainly to remove the odor of the duck, so there is no need to add other seasonings, just use these ingredients to remove the odor and odor.

While the duck was marinating, he started making the eight-treasure stuffing.

First take out the soaked glutinous rice.

These old glutinous rice have basically been soaked for more than ten hours and have been completely soaked. After controlling the water, Lin Xu put it into the wok and slowly fried it over medium heat.

When the water is almost dry, add a few star anise and bay leaves to increase the aroma of the glutinous rice.

When using glutinous rice as filling, it is best to stir-fry it like this to bring out the aroma of the glutinous rice itself, and stir-fry the flavor of the spices in to make the glutinous rice more fragrant.

When the surface of the glutinous rice is lightly fried, turn off the heat, pour it out, and spread it out on a tray to cool.

Next, he cut all the ingredients into 1cm square dices and broke the soaked scallops in half, so that the delicious aroma of the scallops could be spread more thoroughly.

After everything is done, blanch the mushrooms and winter bamboo shoots in water, then add some lard to the pot, pour all the fillings into the pot and stir-fry.

When frying the stuffing, don't put them all in at once. Stir fry them one by one before adding them.

First fry the diced ham, then the tendons, then the mushrooms and winter bamboo shoots.

Put the shrimps and sea cucumbers last, because if you put them in too early, the shrimps will become old and the sea cucumbers will melt away.

After the eight-treasure stuffing is fried, add a little dark soy sauce to adjust the color. There is no need to add the rest, because the diced ham and scallops themselves have their own salty taste, and they will be salty if added.

After the filling is fried, pick out the spices from the fried glutinous rice, pour it into the filling, and mix evenly.

When the duck is almost marinated, start cooking.

Pick out all the onions, ginger and Sichuan peppercorns on the surface of the duck meat and throw them away. Then take a piece of cattail and tie the opening on the duck's butt from the inside.

In this way, the duck will not leak, and by tying it in this way, the duck's butt will have the shape of a gourd base.

If it is not tied or even removed, it will end up with two pointed ends and cannot be called a gourd at all.

After tying, turn the duck legs and duck wing roots inside, arrange them, and turn the duck to the front.

At this moment, the whole duck became a soft bag.

There is only a small depression at the base of the wings and duck legs, and there is no trace of the long duck legs and wings before.

After turning it over, start filling the fried fillings inside.

This step is called brewing.

The so-called stuffing means that the filling is completely wrapped in it, so that the filling cannot be seen from the outside.

Lin Xu used a small spoon to scoop the stuffing in one spoonful at a time. Don't put it in too slowly. It should be about 70% full. Too much stuffing will burst the duck skin.

After filling the stuffing, stuff the duck head and duck skin into the belly of the duck, letting the duck skin wrap the duck head, leaving only the duck bill outside.

Then tie the rope.

After doing this, the duck head will look like the pedicle of a gourd.

Finally, tie cattails a little below the duck wings, and the whole duck becomes a soft gourd.

At this moment, the shape of the gourd is not very prominent. You need to scald the duck skin to make the duck bulge, so that it will be close to the shape of the gourd.

When Xie Baomin saw this, he couldn't help but remind him:

"You have to be particular about blanching duck, junior brother. You can't put it directly into the pot, otherwise the duck skin will burst when it is washed by the boiling water."

Lin Xu nodded and said:

"I know, senior brother, it needs to be put on a plate and poured with hot water."

As he said that, he boiled a pot of water. When it was about to boil, he carefully placed the prepared gourd duck on a long plate. He held it with one hand and used the other hand to scoop up the hot water from the pot and pour it on it. On duck skin.

After being blanched like this, the duck obviously bulged up.

Continue to pour water, and soon the duck will become plump.

Use a toothpick to prick the bulge a few times to release the excess heat inside, and continue to drizzle the duck skin until the surface is smooth.

At this time, put the duck on a plate, wipe off the surface moisture with kitchen paper, and apply a layer of maltose water.

Next is the oiling part. In order to make the duck skin more ruddy, maltose water needs to be applied.

Moreover, the maltose water cannot be applied once, and it must be applied again after the first application is dry, so as to avoid inconsistent coloring due to uneven application.

After applying it for the second time, Lin Xu set up the oil pan and started to heat the oil.

He looked at the prepared cooking oils, which only included peanut oil, rapeseed oil, corn germ oil and olive oil, and asked curiously:

"Didn't you prepare lard?"

He brought some when he came, but it was only enough for a bowl at most, which was fine for stir-frying, but not enough for frying.

Xiao Wei's voice came over:

"I prepared it but didn't take it out because I was worried that fans would say it was unhealthy."

Lin Xu smiled and said:

"Other laymen say it's okay, but as a serious Chinese chef, the more people misunderstand lard, the more you have to stand up, otherwise the rumor will become more and more outrageous."

Soon, Xiao Wei brought out a basin of white lard from the cabinet next to her.

"This is the morning when Master Qi Siming came to help sort out the seasonings and brought a large basin."

Xie Baomin came over and took a look:

"Yes, this lard cooks very well."

Lin Xu burned the oil, and soon the lard melted and the aroma wafted out.

When it was 50% hot, he put the gourd-shaped duck on a large colander used for frying ingredients and carefully put it into the oil pan.

Be careful in this step. You must constantly observe the duck skin. Once you find a bulge, you must quickly pierce it with a toothpick.

Once one side is fried, switch to the other side.

When the gourd is fried until the surface becomes rosy, take it out.

"The gourd duck can be steamed, grilled or roasted. Junior brother, what are you going to do?"

Xie Baomin took a closer look at Lin Xu's fried duck and felt that it looked really good. Even if he had to cook it himself, it would be like this at best.

"Steam it. The way to cook Shandong cuisine is to steam it."

He brought a clean clay pot, laid a large bamboo strip net inside, and then put the fried duck in it.

Pour in the clear chicken soup, add rice wine, green onion slices, ginger slices, star anise, half a small bowl of sugar, a little light soy sauce, a little dark soy sauce, sprinkle some pepper, then add a few rock sugar and a piece of tangerine peel.

The purpose of adding tangerine peel is purely to remove the fishy smell of duck skin and increase the aroma of duck.

When everything is ready, cover the clay pot with a lid, place it in a large steamer, and start steaming.

At the same time, in the recording room where the TV station originally recorded food, the new person in charge of the program looked at the master who was deboning the duck and whispered:

"Where did Lao Liu find the chef? He already picked three ducks... Are you here to ruin the place?"

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This chapter has 5200 words. Please vote for me, brothers. There are only two updates today. I will start adding more updates as soon as I adjust it!