Traveling through the future: Foodie Wu Di

Chapter 152 Roast Duck Beggar Chicken

Wu Di's Dongpo pork was cleared on Monday night, and the reward was Xiaolongbao, which was a little different from steamed stuffed buns. First of all, the dough was different.

The next dish is roast duck. The most famous roast duck that Wu Di knows is the roast duck in the capital.

Roast duck requires special equipment, and Wu Di can't do it yet.

"Mantou, I don't have special equipment for roasting duck."

"The owner can use the oven, and this system can just look at the oven"

"Oven? Are you sure?"

"determine"

"OK then"

Wu Di's oven is much larger than modern ones, and he can also make roast duck, but Wu Di is afraid that he won't be able to make the authentic taste like others.

The roast duck is bright red in color, crispy on the outside, tender on the inside, mellow in taste, fat but not greasy.It is even more delicious with special sauce and pasta.

First, the whole processed duck is cleaned, and all the fine hairs are cleaned.

Prepare a pot that can hold ducks, put caramel and water and stir well.

Add clear water into the pot and boil until it boils, hook the duck’s neck with a hook, then lift the hook to lift the duck to the top of the pot, hold a spoon in your right hand, scoop up the boiling water in the pot, start from the knife edge of the duck body, Burn the duck skin from top to bottom for 3-4 times.

After the duck skin is scalded, quickly lift the duck to the top of the sugar water basin, pour the duck body with stirred sugar water for 3-4 times, and control the water in the duck cavity.

Hang the duck after scalding and sugaring on a pole, and put it in a cool and ventilated place to dry the duck skin. The drying time is different in each season, so you should master it yourself.

Air-dried duck blanks are equivalent to drying in the shade, and cannot be exposed to sunlight or strong lights, and do not use heating equipment.

To dry the duck blanks, it is necessary to observe its changes at any time. When oil beads appear on the duck skin, they should be removed immediately and stored in an incubator.

If you bake it directly, you don't need to put it in the incubator.

Before baking, Wu Di spent several nights doing the previous steps, and many of them were ruined.

This is the most difficult food that Wu Di thinks she has encountered in such a long time.

On Wednesday, Wu Di's live broadcast was braised mutton.

"I've tried beef, and it does have a smell, which is what the anchor said. I can still accept it."

"I couldn't stand it. I felt like vomiting when I smelled it. I forced myself to take a bite and... I stopped disgusting everyone."

"I'm the same as the one upstairs, I really can't stand it"

"Why don't I feel it, it's delicious when I eat it, it tastes completely different from pork, I like it all"

"I'm envious of those upstairs, if only I could eat it too, otherwise I'd miss out on a lot of delicacies"

"Yes, if you can't eat beef and mutton, you will miss a lot of delicacies. Fortunately, I can eat it"

“Looking forward to the lamb recipe”

Stewed mutton with radish is completely different from stewed beef brisket. According to Wu Di, she prefers braised mutton with reddish sauce. Of course, she also likes stewed beef brisket with radish. It’s just a comparison.

Wu Di's Roast Duck has been live broadcast for the next time.

Wu Di put the prepared duck blank in the oven to bake. Wu Di tied the duck blank to the oven so that the whole duck could be rotated with the oven so that it could be roasted evenly.

Wu Di didn't know how long it would take to roast, so he judged by the color of the duck. When the duck was burnt brown, Wu Di came out to taste it.

It was a little undercooked, so Wu Di put it in and roasted it for another 5 minutes. This time, the roast duck that was taken out looked like that.

After the duck is roasted, it should be brushed with a layer of sesame oil while it is hot to increase the brightness of the skin and increase the fragrance.

On Saturday, Wu Di really roasted the duck for the first time, Wu Di didn't cut it, and shared it with Qin Tian, ​​without using sweet bean sauce or side dishes.

Although Wu Di didn't cook very well for the first time, for the two people who ate roast duck for the first time, it was very valuable.

The two of them ate the whole duck. Wu Di was full, and Qin Tian ate something else.

“I didn't expect ducks to do this, it's delicious”

“It was delicious”

"Well, it's delicious. Can a chicken do this?"

Wu Di has never heard of roast chicken, but you can try it, but chicken and duck are different, so the taste must be different.

"Give it a try"

Next Wednesday, Wu Di’s live broadcast will be fried pancakes. Wu Di first made flat pancakes. “Flat pancakes are also a staple food and can be eaten directly with vegetables. But what I’m going to make today is fried pancakes, which are similar to fried rice and fried noodles. Eat The rest of the flatbread can be reprocessed in this way.”

"I understand, it's just that the main raw materials are different."

"I like flatbread, so don't bother frying it"

"I can't imagine the taste of flatbread, I'd better not think about it, I can't even think about it"

"It looks delicious, and it should be delicious if it is made of oil."

"Does anyone think that pancakes are difficult? The first step of kneading the dough stumped me."

"Who made us Xiaobai? There must be capable people. I really envy those who can master it after reading it once."

"This is someone's talent that cannot be envied."

Wu Di mentioned the precautions when frying pancakes, "Stir-fried pancakes are different from fried noodles. The pancakes are relatively dry, so you need to add a little more water, otherwise the fried pancakes will be very dry and not tasty."

"remember"

"It has nothing to do with me, I don't speculate"

"Thank you for the reminder, I will tell my grandma"

"Are you embarrassed upstairs? You will eat old people"

"The people upstairs also say that people are nibbling on their old age. Do you have any nibbling on your old age? Anyway, I don't have one. I'm so envious of those who can nibble on their old age."

"Eating the old is not the way to use it."

Wu Di has been practicing roast duck for more than a week. Wu Di still feels that it is not as authentic as modern ones, although she has never eaten authentic ones.

But she actually cleared the level, which made Wu Di feel very novel.

"Steamed buns, I feel like I'm not doing very well. There's still room for improvement. Why did I pass the level?"

This is also the first time that Wu Enemy has doubts after clearing the level.

"Master, this should also change according to changes in time, space, environment, etc. The current duck itself has a slightly different taste from the modern one, so as long as the owner meets the standards of this system, it will be fine."

It's too casual what your standard is.

At present, Wu Di has no idea of ​​promoting this dish. Maybe in the future when the conditions are sufficient, Wu Di wants to open a roast duck restaurant and build a special firewood oven to make more authentic roast duck.

The customs clearance reward is the method of making roasted duck dough, which is just right for Wu Di to eat with duck meat wrapped in it.

The next dish is beggar's chicken. Just now we have a whole duck recipe, and now we have a whole chicken recipe.

Beggar's Chicken Wu Di has been famous for a long time, but I have never eaten it.

Wu Di not only eats delicious food here, but also eats delicious food from all over the world, which can be regarded as the realization of another dream of Wu Di.

However, Wu Di had seen the general recipe of beggar's chicken on TV, which required the use of lotus leaves and yellow mud.

The lotus leaf is hard to find now, but Wu Di can find the system, but the yellow mud is a bit difficult to solve, and there is no system.

Wu Di found the head of the Wang family and asked him to get a bag of yellow mud. The main reason was that Wu Di did not order it many times, and one bag was not necessarily enough.

Although Patriarch Wang was very curious about what Wu Di wanted the yellow mud for, he didn't ask, and arranged it quickly, and sent it to Wu Di in less than half a day.

"I didn't expect Patriarch Wang's movements to be quite nimble."

The reason why Beggar Chicken is called this name, there is another story, most people in modern times know it.

Beggar chicken is bright red in color, fragrant, crispy and tender, crispy and tender in the mouth, and has the unique fragrance of lotus leaves. It is a delicious dish.

Wu Di chooses processed chicken.

Apply seasoning to the inner cavity according to personal taste, or add your favorite dishes.

The surface of the chicken can also be coated with some seasonings to increase the color.

Wrap the chicken with clean lotus leaves. You can put more layers of lotus leaves to make the chicken into an ellipsoid.

Add some water to the yellow mud to make a thick mud, and use the mud to coat the chicken.

Since it is impossible for Wu Di to cook this dish directly on the ground, Wu Di still chooses to use the oven and put the finished Beggar Chicken on the tray of the oven.

Bake for 10 minutes first, then stop the oven and turn over the beggar chicken to continue roasting. In this way, Wu Di turned it over several times, until the yellow mud on the surface was very dry, and Wu Di didn't stop.

Wu Di didn't know how long it would take to bake, so that was all he could judge.

I didn't expect that the beggar's chicken that was made for the first time was not bad, at least it was cooked through, but the taste was a bit lacking.

(End of this chapter)