Douluo Continent on the tip of the tongue

Chapter 448 The Fragrance Cast by the Pearl (Please ask for a monthly ticket, please ask for a recommendation ticket)

Mingzhu dark cast this dish, inspired by the famous Huaiyang dish: eight-treasure gourd duck.

The eight-treasure gourd duck is not easy to make. It needs to remove the neck bone, sternum, leg bones and internal organs of the whole duck without cutting the abdomen, and then remove the whole duck from the neck opening, including miscellaneous grains and ham and bacon. Eight kinds of food ingredients are poured into the duck body, and finally tied into the shape of eight-treasure gourd.

And with it as the prototype, the cooking difficulty of Mingzhu Dark Casting is even higher.

The idiom "Mingzhu secretly casting" means that precious treasures fall into the dust in the hands of people who don't know their value. In this dish, the meaning is to hide the eight-treasure meatballs among various ingredients.

Such a final dish has the same shape as the eight-treasure gourd duck, but inside the gourd duck is a whole deboned chicken, and a pigeon is hidden in the debone chicken, and a pigeon is hidden in the belly of the pigeon. Quail, and finally, hidden in the belly of the quail is the eight-treasure meatball made of goose breast that has been whipped thousands of times and filled with eight kinds of precious ingredients.

Do you think this is all the difficulty of this dish?
it's not true.

Not to mention the complicated process of making such a dish, the cooking methods are also diverse.

After the goose meat balls are preliminarily finalized by boiling them with water, they are stuffed into the belly of the quail and sealed with a needle thread. After that, the quail is steamed in a steamer, stuffed into the belly of the pigeon and stitched with the same needle thread. After the pigeon is stewed, it is sent to the chicken The belly of the chicken is roasted in the form of roasting and finally sent to the duck. The hot oil is poured on the duck to make the duck into a reddish-brown gourd duck shape.

During the whole process, each ingredient needs to be processed separately, and there is no repetition in the processing method. The flavors of different poultry ingredients are combined in a variety of different cooking methods, creating a unique and rich taste layering in this dish.

At this moment, he turned his eyes to Long Hanyun, who was cast in the shadow of Mingzhu, and his face soon became a little surprised.

But at this moment, apart from the duck, there is only a delicate knife left on the dinner plate, nothing else.

Before he had time to observe the inside of the gourd duck, Long Hanyun's mind was instantly blanked by the rich and layered fragrance.

After the aroma of grilled chicken that was so strong that it shook the soul, Long Hanyun smelled a new smell again. That smell was not as strong as roasted chicken, but it was somewhat mellow.

It's delicious...but what about the other ingredients?

Even Long Hanyun took a while to recognize the familiar smell of pigeons from this mellow fragrance.

Long Hanyun was in a trance again. He seemed to vaguely see a pigeon with light yellowish brown on its surface after being plucked, deboned, and stewed, waving its unsound wings and flying towards him. Goo, hungry" sound.

After the stewed pigeon, there is the aroma of quail.

It was the aroma of stewed pigeon.

During the process of stewing the pigeons, various auxiliary spices and seasonings slowly permeate into the pigeon meat after a long time of cooking, and the hidden flavor inside the pigeon meat is also fully revealed after a long time of stewing. The aroma of the spices is fully activated, the slightly mellow flavor is one step behind the grilled chicken, but it unswervingly invades Long Hanyun's nostrils.

Could it be... the other ingredients are all in the duck's belly?
hiss!
He gasped, couldn't help but picked up the table knife at the side, and cut open the gourd duck's abdomen.

This gave him the urge to immediately grab the whole gourd duck in front of him and bite it hard.

If it is said that pigeons are too small and don't have much meat, and not many people eat them in Douluo Dalu, then quail is really a bird that no one cares about.

In a trance, he seemed to see a chicken that had been stripped of all its feathers, and its surface was roasted into a yellowish-brown color that was still sizzling. It flapped its wings and rushed towards him, pinching its nose viciously and growling. He wrote: "Let me hear it!"

As the table knife cut into the belly of the gourd duck, all kinds of other poultry hidden in the gourd duck were exposed to the air at this moment, and a strong fragrance that was far stronger than the previous gourd duck burst out from the opening instantly. In the next instant, it got into Long Hanyun's nose.

However, he quickly restrained this impulse, because the scent was far from over.

The duck on the dinner plate has a uniform and beautiful gourd shape with its head as the handle. Its whole body has a reddish-brown luster, and a seductive fragrance floats from the duck skin like Long Hanyun's nostrils. , the wonderful taste made him take a deep breath.

But Long Hanyun had never smelled such a strong and attractive smell in any roast chicken he had eaten before.

Because this kind of poultry with a small body and various bones does not conform to the local food aesthetics of the Douluo Continent, and the meat tastes more jerky than chicken, pigeon meat is rarely eaten here.

Very delicious.

The first thing to be felt is the strong aroma from the roasted chicken. The strong and rich taste of the roasted dishes, together with the fat in the chicken skin slowly melts during the roasting process, blends into the strange flavor created by the meat. They hit Long Hanyun's nose together, and the familiar but unfamiliar smell made him sink for a moment.

Roasting is a cooking method that can be found in Douluo Dalu, and of course there is roasted chicken.

On the Douluo Continent, compared to chickens, it is relatively rare to use pigeons as ingredients.

The practice is complicated, like a nesting doll.

Such a way of cooking dishes is not something Caimao came up with out of thin air.

He had glanced at the introduction of the dishes on the menu before, so he knew very well that this dish is not only made of duck, but made with duck, chicken, pigeon, quail and goose, and several other rare ingredients. into.

There are people who eat quail eggs, but the meat of quail is too troublesome to cook.

His eyes slowly froze on Gourd Duck's bulging gourd-like body, and an unbelievable idea appeared in Long Hanyun's mind.

For Long Hanyun, this is also the first time he has tasted dishes made of quail, but when the delicate fragrance of steamed quail slowly revealed in his nostrils, the expression on Long Hanyun's face was astonishing. There was a bit of surprise that couldn't be restrained.

The steaming process retains the original flavor of the quail to the greatest extent. In addition to the delicious taste of the meat itself, the quail itself has a unique and strong special flavor, which can easily distinguish it from the previous chicken and pigeon. Open, that fresh flavor that Long Hanyun has never smelled before.

Among the Kaifeng dishes, there is a traditional dish called set of four treasures, in which the four ingredients of duck, chicken, pigeon, and quail are nested together; The practice of nesting different ingredients with each other, roasted camel is also known as "calorie bomb", which once appeared in "The Little Chef of the Northern Song Dynasty".

He fell into a trance again, as if a white and tender quail that had lost its feathers was bouncing towards him, saying, "Eat me, eat me!"

Long Hanyun shook his head violently.

Immediately now, he wants to taste the taste of this pearl cast in secret!

　Thanks for the meal, Xiyu Sanqian for the reward!

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(End of this chapter)