I'm in Food Wars: Starting a Food World

"I just told Xiaomei to call her to send over a dozen ducks. We will get busy in a while. Today's workload is not small. Roasting ducks is very time-consuming.

Just after Li Xuan decided on the dinner, he went to Mito Ikumi and asked her to find someone to deliver the duck. This duck is a serious duck!

After all, Mito Ikumi, who runs high-end meat in his family, is definitely the best choice to let her sell, which is more convenient than asking Nakiri Erina to sell.

Hearing that Li Xuan specially prepared a banquet for them tonight, the girls are of course very happy and moved!

Today's motivation and fighting spirit have increased a lot!

An hour later, several slaughtered ducks from Tian were delivered to Li Xuan.

This is the highest-quality edible duck in the world today, and it is also the most "820" ingredient for making Yandu Roast Duck.

It can only be said that Mito Ikumi is worthy of Mito Ikumi, and his work is reliable.

In fact, it is also possible to use the flying duck that Li Xuan has always had, but the size of the flying duck is too large, and its duck wings cannot be used to make Changxia Yandu roast duck dumplings.

And it is still open at noon and evening today, so a duck in the kitchen of the store is too obstructive.

Li Xuan looked at the cleanly slaughtered ducks in front of him. There was no fluff left on them, the duck skin was not damaged or bloody, and the inside of the chest cavity was cleaned. The fat meat is absolutely suitable for roast duck!

Hand over the ducks to Thor and Elma. The work of slaughtering ducks, scalding, picking, and evisceration has been done, but things like blowing, hooking, and scalding have not been done yet. .

Li Xuan is going to prepare the sugar water used in the hanging sugar. Unlike ordinary roast ducks that only use caramel, this Changxia Yandu Roast Duck has also made some changes in the hanging sugar.

That is to add fruit juice in it. The fruit aroma of pineapple, lychee and peach can eliminate the original fishy smell of duck meat, and can also emphasize the refreshing and moving taste of duck meat, killing two birds with one stone.

Li Xuan, who had prepared the sugar water, brought the sugar water to watch Thor and Elma bathe the ducks. He held the hooks on the ducks with his left hand and turned the duck breast outwards, and scooped 100 degrees of boiling water with his right hand.

Slowly and evenly burn all over the body.

After scalding, the pores of the duck are tightened, the protein in the epidermis is coagulated, and the gas under the skin is expanded to the maximum, the skin is dense and stretched, and the oil is smooth and easy to bake.

After blanching and draining the ducks, Li Xuan will replace them with new skins one by one. Sprinkle and brush the surface of the ducks with sugar water evenly, so that the skin of the roasted ducks will be beautiful maroon.

At the same time, it can increase the crispiness of the skin of the roast duck!

Generally speaking, the process of beating sugar, that is, hanging sugar, will be carried out twice to ensure that the sugar water is even and does not leave any gaps.

The next step is the familiar drying process. Throw it into the gourmet world to dry, and it must be placed in a cool and ventilated place, and it can be placed in the sun to dry to prevent oily skin and affect the quality.

This is done to dry the moisture inside and outside the duck skin, and to make the skin and subcutaneous connective tissue closely connected, so that the skin layer is thickened, and the roasted duck skin is crispy. .

The rest of the process of putting the roast duck into the oven is in the evening, it’s still early, of course the roast duck will taste the most delicious!

But now there is another thing that can be done, which is to take out the bones of the flying duck and smash them to collect the clear soup inside.

In order to prevent the duck from drying out due to the high temperature when roasting in the oven, it is necessary to pour 80% of the boiled water into the belly of the roast duck.

When roasting in this way, the duck is cooked inside and outside, and it is cooked quickly, and it can supplement the excessive consumption of water in the duck meat, making the duck meat crispy on the outside and tender on the inside.

What's the point of just adding boiling water, it will make the taste of duck meat lighter and the meat will become a little noisy.

Using the thick gravy from the bones of the flying duck, which is like a clear broth, will add a strong flavor to the originally bland and chai duck meat.

And in this way, Li Xuan and the others can also taste such a bowl of duck soup!

It can also be said that I ate too much duck tonight, duck meat, duck soup, and a salt and pepper duck rack after sliced ​​duck meat.

When Kang Na came back from school in the evening, she was the happiest when she heard that there was going to be a banquet to eat roast duck tonight!

She still remembers the taste of the duck skin dipped in sugar the last time she ate roast duck!

It will be a little late for dinner tonight, but it’s okay, Li Xuan took out the lotus leaf waffles that I got in today’s lottery. I should make lotus leaf waffles and take them out to fill everyone’s stomachs.....

It looks like a lotus leaf, but it is actually a waffle filled with butter, strawberries, chocolate, and sweet and smooth cream between the crispy outer layers.

"Roast duck! Roast duck! Roast duck!"

Seeing that the restaurant was finally closed, the trio of Kanna, Erma and Yoshino Yuuki were the most excited, shouting continuously around the entire restaurant.

Laini and Yoyo [like a little train running in the restaurant] followed behind.

Li Xuan didn't care about them, let them make trouble, now they are busy in the kitchen!

The whole kitchen is full of the aroma of roast duck, and Tadokoro Megumi and Shen Liangzi are busy slicing duck meat while it is hot, which is a test of knife skills.

Mito Ikumi and Arato Hisako are preparing shredded green onions and cucumber strips, and Nakiri Erina is frying the leftover duck racks that Tadokoro Megumi and the others have sliced.

Because it was explained that it is used to make fried duck racks, so there will be some meat on top of the duck bones.

And Nao Sadazuka is cooking the clear soup poured from the belly of the roast duck there. If it is in a general roasted stew restaurant|these soups poured from the inside of the roast duck at 2.9 are definitely the most perfect roast duck sauce.

Transforming original soup into original food is also a concept that is widely used in Donghuang cuisine.

It's just that there are some more things in the duck broth, and the tofu bags that look like pouches are constantly tumbling in the soup.

This is one of the five ingredients that Li Xuan got in the lottery today, Konjac Silk Tofu Pouch!

Li Xuan watched from the sidelines and gave some guidance. With the full cooperation of Fighter, all the procedures were completed in a short time.

"Go and wash your hands, it's time to eat!"

Thor yelled at the few people who were still playing and fighting over there, and the work in his hands didn't stop.

Kang Na and the others dare not listen to Thor's words, and they are really hungry, so they all ran to wash their hands happily. .