Gourmet conquest starts from the entertainment industry

"Tsk tsk, Xiaochen, your craftsmanship is really nothing to say. Awesome!" Wang Sicong looked at the exquisite dishes on the table and gave Zhou Mochen a thumbs up.

"Brother Wang won the prize. Try it!" Zhou Mochen replied with a smile.

"Good! Good! It's amazing. I thought others were exaggerating, but I didn't expect it to be true. Your dishes are really unique." Wang Sicong said in admiration after taking a bite of the fish.

"Haha, if you want to eat in the future, go to Sucheng to find me. My private restaurant will open at the beginning of next month. Come and try it then." Zhou Mochen immediately advertised his private restaurant.

"That's a must. Lai brother toast you. It's amazing." The more Wang Sicong ate, the more addicted he became.

"Haha, it's done!" Zhou Mochen picked up his wine glass and bumped into Wang Sicong.

The two ate and chatted, and the atmosphere was quite good. Zhou Mochen left after drinking. Wang Sicong had someone send him back to the hotel.

After I went back and took a shower, I started the video routine with Zhao Jinmai again. Tell each other miss.

Early the next morning, Zhou Mochen went to the vegetable market first. After buying everything for the afternoon, I went to Qin Zongsheng's house. He knew that the Wang family's shameless efforts today would make him lose. But he still wanted to give it his all. It was too late to prepare in the afternoon, and Zui Xianju had already been reminded that he would bring the prepared ingredients, and he had someone prepare the oven and wood. Zui Xianju didn't want to leave anyone talking, so he made preparations honestly.

"Hey, why did you bring the ingredients here today?" Qin Zongsheng asked when he saw Zhou Mochen coming over with a snakeskin bag and a bunch of things. The animal in the bag quacked and was obviously a duck, not just one.

"Hey, the one who communicated with me in the afternoon is definitely not the original chef. I came to your place to prepare." Zhou Mochen said with a smile.

"It seems that the dishes made this time are not simple." Qin Zongsheng asked curiously.

"Well, it's okay, I just made it once, and it feels good. I'll make another one later, and you can keep it for a taste." Zhou Mochen said with a smile.

"Hehe, then I have to see and see." Qin Zongsheng said with a smile.

Zhou Mochen went to the kitchen to start preparations after breakfast, and time was limited. The duck had already replaced Zhuzhu with the duck in the star bead when people were not paying attention.

This dish is different from other dishes. The procedure for slaughtering ducks is different.

Take a bowl and put it in warm water and refined salt. Put the two upper wings of the duck together, hold the root of the duck with the thumb and index finger of your left hand, keep the back of the duck close to the back of your hand, hook up the right leg of the duck with your little finger, then pinch the mouth of the duck with your back hand, bend the neck upwards, and give the head to the duck’s bladder The thumb and forefinger of the root are pinched between the duck's head and neck.

At this time, the duck breast is facing upwards. Use a knife to make a small cut on the neck of the duck, the size of a soybean grain, to cut off the trachea. Immediately pinch the duck's mouth with or with your hands, pull the neck straight up and down, drip the blood into the bowl, and keep dripping until the duck stops shaking.

When the water temperature is about to boil, put the duck into the pot, and raise the temperature slightly before taking it out of the pot. After putting into the pot, pull the duck paw with your left hand to make the duck float in the pot, and use a wooden stick with your right hand to move the duck feathers at any time to quickly permeate the water.

After the duck feathers are scalded through the pan, start to fluff them while they are still hot. Just watch Zhou Mochen lick his breasts first, then his neck, then his back, grab his crotch, and grab the tip of his tail. According to different parts of the duck body, the left and right hands start working at the same time.

After most of the duck feathers have been removed, use the tip of the tweezers knife and use your thumbs to twiddle the duck feathers carefully, so as not to break the skin of the duck.

Wash the duck and place it on a wooden table, cut off both palms under the calf joint, cut off the esophagus and trachea at the throat, and pull out the duck tongue from the mouth. Hold the duck head in the left hand, pull out the esophagus from the opening in the throat with the right hand, and push the thumb of the left hand along the esophagus to the crop to separate the esophagus from the surrounding connective tissue. After the esophagus is dissected, it remains in the cervical cavity.

Insert the air nozzle of the air pump into the neck cavity from the knife edge, hold the neck and the air nozzle tightly with the left hand, open the air valve, and slowly fill the air between the subcutaneous fat and connective tissue of the duck body. When the air is 80% full, Close the air valve, remove the air nozzle, firmly hold the base of the duck neck with the index finger of the left hand to prevent air leakage, hold the neck and right arm of the duck with the thumb and middle finger, hold the right leg of the duck with the right hand, and lay the duck breast outwards, with both hands facing Squeeze in the middle to make the air fill all parts of the duck body.

Continue to hold the neck and right arm of the duck tightly with the left hand, clamp the root of the duck with the index finger to block the air, insert the index finger of the right hand into the anus and bend slightly downwards, pull the rectum and hook it out of the body, so as to facilitate the removal of the intestinal tube during evisceration.

Use the thumb of your right hand to push back twice under the right armpit of the duck to discharge the gas under the skin, and then use a small knife to make a crescent-shaped incision about 5 cm long and bend towards the back. Use the thumb of the right hand to insert into the incision, push down the jagged bone attached to the duck spine, and insert the index finger close to the breast of the duck to take out the heart.

Then stick to the back and extend toward the head, and pull out the trachea and esophagus. After the esophagus is taken out, tighten it with the left hand, then go in with the index finger of the right hand to peel off the connective tissue connecting the gizzard and the liver, hook the duck gizzard and pull it outward, while letting go of the neck of the duck with the left hand and only holding the esophagus, Xuan and the right hand take out the gizzard in vitro.

Take out the liver and intestines with the index finger of the right hand. Finally, extend the index finger along the spine to peel off the two lungs and the chest wall. After all the internal organs are cleaned out, one section of sorghum stalk is used, one end is cut into a triangle, and the other end is cut into a fork shape to make a "duck support".

Then, the right one holds the triangular end, inserts the fork-shaped end into the duck's chamber from the knife edge of the body, first clamps the fork-shaped end on the spine of the knife edge, and then moves the triangular end forward to make it stand upright and support On the three-pointed bone of the chest. Then cut off the two wings from the root of the duck bladder first and joint.

Hang the duck, hold the head of the duck with the thumb of the left hand behind, lift the duck, use the thumb of the right hand and the index finger to pinch and stretch the skin of the neck of the duck, then use the index finger of the right hand to reach into the incision on the side of the body to hold the "duck support", and the rest of the hands Hold the right arm of the duck so that the duck body is vertical.

At this time, the left hand relaxes the duck's head, moves down along the trend, makes the palm hold the duck's neck, lifts up with the thumb, bends the duck's neck, with the head facing down, and holds the duck's neck firmly with the other four fingers; Put the hook upright, pass through the back of the neck, and then pass through the muscle on the inner side of the neck bone, so that the duck hook can be worn on the neck.

Hold the hook with the left hand to make the duck breast outward, scoop a spoonful of boiling water with the right hand, first wash and scald the incision on the side of the body, let the water flow down from the shoulder, seal the incision, and then scald the whole body evenly.

Dilute caramel sugar with water to make sugar water, pour it all over the duck, pour it twice in a row, and sugar the duck. Use a whole roast duck covered in sugar water. Then, drain the blood in the chamber and hold it in a ventilated place to dry.

"What are you doing?" Qin Zongsheng asked curiously when he saw Zhou Mochen's operation. He had never seen ducks handled like this.

"Roast duck, this duck needs to dry its skin. It will take about 6 hours in this weather. Master remembers that I left the duck in the afternoon and put the duck in the refrigerator. I will cook it when I come back at night. Do you have jujube wood at home? Use jujube wood Baked ones are delicious." Zhou Mochen replied with a smile.

"Well, yes, what kind of stove do you want?" Qin Zongsheng asked.

"Just hang the stove. Do you have it at the teacher's house?" Zhou Mochen glanced at the kitchen and asked.

"Yes, yes, I don't usually bake anything, it's in the storage room. Let's go, move it out now." Qin Zongsheng remembered the location of his own oven.

"Okay!" After speaking, he moved the oven with Qin Zongsheng. The weight is okay for Zhou Mochen. I can move out by myself. Cleaned up by the way.

After eating, Zhou Mochen rested for a while, then took the duck to Zuixianju. Wang Sicong was also waiting there early. Seeing Zhou Mochen coming, he greeted him with a smile.

"Xiaochen is here. Haha. This is self-prepared ingredients." Wang Sicong said looking at the things Zhou Mochen was carrying.

"Hehe, yes, do something special today." Zhou Mochen replied with a smile.

"Then go in, there are already a lot of people here." Wang Sicong said with a smile, and then followed Zhou Mochen into the restaurant.

When I went in, there were quite a lot of people.

"You are Zhou Mochen? You are really young. My name is Wang Zhongxing, and I am the chef you are going to communicate with today." Wang Zhongxing said lightly, with a hint of admiration in his eyes.

"Hello, Mr. Wang. It's a great honor." Zhou Mochen had already thought about it in his heart, so he wasn't too surprised. replied with a smile.

"En!" Wang Zhongxing nodded, and led Zhou Mochen to the kitchen.

"I'll go. I'll tell you why Mr. Wang came here today. His feelings have changed. The Wang family can't afford to lose. What's wrong with him?"

"That's right, although Mr. Wang is in the early stage of Dazong, he is still Dazong. He entered 5 years earlier than Zhou Mochen."

"It's really bullying."

"Calm down, calm down, no matter whether you win or lose today, the Wang family has lost, and Zhou Shen has won."

"Haha, that's true, but I really don't want Zhou Shen to lose, what should I do?"

"Cold salad, don't talk, the two of you are about to start."

Seeing that Zhou Mochen made ducks, Wang Zhongxing also made ducks.

Zhou Mochen ignited jujube wood in the hanging furnace. While the furnace was preheating, Zhou Mochen was also doing other preparations. Hanging candy again.

Then a sorghum stalk is inserted into the anus of the duck, that is, "blocking". Then pour 80% full of boiling water from the incision on the side of the body.

Zhou Mochen put his hand on the furnace mouth to test the temperature. Feeling that the temperature is okay, I hung the duck in.

After the duck is put into the oven, first roast the right back side of the duck, which is the side of the knife edge, so that the hot air cannot enter the chamber through the knife edge, and the water is boiled.

6 to 7 minutes, when the duck skin is orange, turn to the left side and roast for 3 to 4 minutes, when it is also orange.

Roast the left side for another 3 to 4 minutes, and lift the left crotch for 30 seconds. Roast the right side for 3 to 4 minutes, and lift the right crotch for 30 seconds. Roast the duck back for 4 to 5 minutes.

Then bake them in a cycle in the same order until they are all colored and mature. After the roast duck is out of the oven, brush with a layer of sesame oil. The bright red roast duck really makes people salivate.

After cooling down slightly, remove the "blockage" first, release the boiling water in the abdomen, and then slice the duck.

First cut off the duck's head so that the duck breast faces upwards, and slice it obliquely from the protruding front end of the duck breast to the breast of the neck. set off before.

After slicing the wing meat, pull up the wing bone and pin it on the duck neck. After slicing the duck leg meat, pull up the leg bone, put it in the nest under the bladder, and slice it up to the duck's buttocks.

After finishing the right side, slice the left side according to the above sequence. For 1 roast duck, Zhou Mochen produced 90 slices of meat.

Finally, chop off the duck's beak, cut the duck's head vertically with a knife from the middle of the head, and then slice off the tip of the duck's tail, tear off the left and right tenderloins attached to the duck's breastbone, and put them on the plate together.

Then Zhou Mochen prepared two dipping sauces. A sweet noodle sauce, a mashed garlic with soy sauce. All kinds of flavors.

After Zhou Mochen finished it, he waited for a while, and Wang Zhongxing's Qiankun Roasted Duck was also ready.

"Old Wang, please!" Zhou Mochen made a gesture to please taste, no matter what, respect for the elderly is still to be done.

"Okay!" Wang Zhongxing was also very curious, picked up a piece of duck meat, dipped it in some sweet noodle sauce and tasted it.

"The color is bright red, the meat is tender, the taste is mellow, fat but not greasy. Hehe, the world is delicious!" Wang Zhongxing gave a very high evaluation.

"Old Wang is too much." After speaking, he picked up a chopstick and tasted the Qiankun Roasted Duck. He savored it carefully and did not speak.

"Young people nowadays, it's terrible. Little friend, how about a draw." Although Wang Zhongxing is the elder of the Wang family, but he can break through the big sect, it is obvious that his temperament is not comparable to ordinary people.