Food: Eat my duck neck in the middle of the night?Fu Xiaotuan cried

He knows that the chef has his own thoughts when cooking, and he must not be disturbed, and he can only watch from the side.

The inflating process went very smoothly, and it was this step that Su Yu was most worried about!

It is easy to directly burst the belly of the goose. Fortunately, this is an old Hanshan goose that is more than three years old. The meat is very firm and the skin is thick!

If it is roasted directly or there is no specific method, I am afraid that this Hanshan old goose will be ruined.

Of course, everyone has a different understanding of cooking, Su Yu has his own views, and there are various ways to handle a dish!

"It's finally finished, the belly of the goose is bulging. ‖!"

Su Yu put the goose aside and asked Wang Qiang to hold it with his hands.

He picked up an iron pot by himself, poured boiling water into it and turned it on a high fire, every moment he had to race against time!

Otherwise, it would not be so easy to complete within three hours.

"I come!"

Su Yu took the big Hanshan goose and turned him back and forth in the iron pot, so that the goose's chest and abdomen perfectly fit the boiling water...

Let the dry and wrinkled goose skin gradually become crystal clear.

Su Yu knew that this was only the first step of transformation!

"Now soak this whole Hanshan goose in ice water!"

Because only in this way can it ensure that its meat is delicious, and the nutrition will not be lost during the process of alternating hot and cold.

"Wang Qiang cut some lemons and put them in ice water!"

Su Yu still ordered Wang Qiang to do his best...

"Brother Meng, help me prepare some side dishes, such as mushrooms, tomatoes..."

Of course what Su Yu was talking about was decoration, and decoration also takes a certain amount of time and requires certain techniques!

Meng Hao nodded after hearing this, he didn't know what to do next...

Pour out the blanched whole chicken, ribs, chicken feet, pig feet, etc.

"Overheat to wide oil!"

Su Yu picked up a scallion and tested the oil temperature. After all, the oil and the pan are boiling hot!

In order to save time, chefs basically use iron pans, which conduct heat the fastest.

"Crash!"

Pour all the blanched ingredients into the oil for frying.

"This heat can be two, and it can be fished out after 2 minutes!"

After frying, all the ingredients were golden yellow. Su Yu directly took out his Longkou kitchen knife and chopped them one by one, and the more chopped the better!

Otherwise, it would be difficult to boil out the broth in a short time, and all the essence must be boiled out!

Su Yu roughly calculated the time, and it would take at least an hour to cook a bowl of rich broth, so a pressure cooker was necessary!

"Wang Qiang fix the pressure cooker for me, SAIC is at the highest level!"

"This..."

"Chef Su, isn't this dangerous?"

"Do not worry!"

Su Yu smiled at the corner of his mouth, under normal circumstances chefs would not adjust the pressure of the pressure cooker to the maximum, SAIC is the highest!

This is prone to explosions, coupled with the continuous firing of the fire, the pressure in the pressure cooker will be huge!

If you directly explode the pot, the pot will be useless by then, and it may even hurt people.

After getting Su Yu's approval, Wang Qiang carefully adjusted the pressure cooker to the safest position...

I have to say that this kitchen also has a support frame for the pressure cooker and a series of protective measures.

"Go there when you're done, light the oven for me, and start preheating it for two hours!"

Wang Qiang also probably knew what Su Yu was going to do, roast goose!

Although he doesn't know why this simple roast goose requires so many ingredients, but he believes in Su Yu, because there are many miracles brought by Su Yu!

"`. Ham is at the bottom!"

Su Yu looked around and carefully took out the essence ham.

One by one, it is directly placed in the pressure cooker, the materials in this world are too scarce!

And Jinhua ham is a specific ingredient. It has gone through dozens of processes, and the degree of saltiness and freshness is perfect!

Therefore, it is best to use Jinhua ham as the base, and then pour the whole chicken, spare ribs, chicken feet, pig feet and other ingredients that were chopped by Su Yu into the pressure cooker.

They also added cuttlefish feet and scallops to enhance the freshness, and Su Yu's purpose is to let this fresh and salty taste flow into the big goose!

So of course this soup is mainly salty and fresh, otherwise it would be impossible to put so much ham, and this soup can only be used once, if you continue to heat it, it will be salty!

Add onions, ginger, and garlic, and the onions, ginger, and garlic are all finely chopped. In this pressure cooker, it only takes one hour!

Therefore, all the ingredients must be squeezed dry and smashed to achieve a rich broth for several hours...

"SAIC!"

Meng Hao's method is really not simple. After all, he is a three-star chef. After blanching, there is not even a little blood foam and froth. After frying, the fishy smell is gone!

The next thing I got is probably the high white and fragrant royal soup!

"Next, let's deal with a hanging sauce!"

"This hanging sauce is also the most important step in this Qiankun Goose!"

"[-]ml of water, [-]ml of white vinegar, [-]ml of red..."

When Su Yu saw the red vinegar and baking soda, he frowned slightly. Where in this world is there baking soda?

"Damn it!"

"You can only go to the mall to buy!".

Chapter 215 Yipin Seafood, Making Crispy Water (1/1)

Su Yu couldn't care less, and bought red vinegar and baking soda directly from the mall!

Among the ingredients that Su Yu wanted, the most important thing was to prepare the crispy skin water, which is the key to the crispy skin of the roast goose!

After all, Su Yu plucked all the goose feathers before, and once poured boiling water, it has become transparent and gluey!

Add such a sauce, and the tender, tender and crispy roast goose skin has been completed!

Wang Qiang didn't know where Su Yu came from. Suddenly there were two things in Xixi's hands, one was baking soda and the other was red vinegar!

After adding the baking soda, the water in the pot turned white directly, causing a lot of splashes...

Then Su Yu added three spoons of honey, plus two spoons of maltose, the same maltose was also purchased from the mall!

It is really difficult for him to find maltose now.

"Cook it slowly, bring it to a boil, and cook until it's half thick!"

Only then did Su Yu shrug his shoulders, and finally he could rest for a while.

Then I started doing simple work, processing sea cucumbers, abalones, scallops, fish lips, fish maw, and flower mushrooms!

Su Yu didn't use soy sauce and 497 salt from the beginning to the end, Meng Hao was also a little puzzled!

You must know that these two seasonings are necessary in the kitchen, why didn't Su Yu use them in cooking twice?

So did the boiled cabbage before!

But with the astonishment of the boiled cabbage before, he knew that this Qiankun roast goose made by Su Yu would definitely not be bad.

As the saying goes, there is heaven and earth inside, and as he expected, all the ingredients Su Yu prepared would be stuffed into the goose's body!

"slow cook!"

Su Yu thought about it, he was afraid that after using the pressure cooker, these ingredients would melt in it again, so adjust the time!

Su Yu looked at the clock, more than half an hour had passed, and the steam from the pressure cooker had already begun to fill the air!

"almost!"

Speaking of which, Su Yu opened the pressure cooker and quickly moved away. Such high-pressure water vapor is more terrifying than flames!

At that moment, it is possible to burn your hand, and the temperature is higher than the temperature of the flame burn!

Fortunately, this kitchen has special equipment to directly suck away the high-temperature water vapor!

"What a strong fragrance!"

"This is absolutely delicious!"

Both Wang Qiang and Meng Hao were shocked.

Su Yu also nodded, but the pig's trotters, chicken feet and pig bones inside were not completely broken into slag, but basically they were almost the same!

"The shelf I just had, bring it here!"

Su Yu stretched out his hand to fix the shelf, and formed a filter on it...

"Crash..."

Su Yu poured out the half pot of broth from the bottom, and many of the ingredients inside had been turned into slag!

The Jinhua ham was directly melted in the soup, and most of the slag was bones. It would be strange if it could not melt under the high temperature and pressure!

It can be clearly seen that the shredded pork is floating on the broth...

There are also these chicken foot bones, the only big bones are pig's trotters, ribs, and chicken racks!

Take out these ingredients, and the soup is only half a pot!

"This is basically useless, his essence has been taken away..."

"But you can cook the soup twice, and it will have the same taste!"

The bone marrow inside, as well as the bones inside, are very delicious, and some of the essence of the soup is absorbed by the bones...

"Chef Su, if you don't need these residues, just give them to me!"

Wang Qiang looked at Su Yu from the side, and excitedly took the pile of residue away...

In Su Yu's eyes, this may be just a pile of waste, but in Wang Qiang's eyes, this is a treasure!

Such a fresh fragrance, used to make spices or used to make condiments, must be different.

Some umami flavors cannot be extracted, such as the Jinhua ham in Su Yu's hands, he doesn't know where Su Yu got it!

But he knows that in this pot of broth, all the (acec) taste comes from that piece of ham!

"Wang Qiang, turn the pressure cooker back to the original temperature for SAIC!"

Wang Qiang frowned slightly when he heard that, what exactly is Su Yuzi going to do?

The second time SAIC, this soup is already rich enough, wouldn't it be better to cook it again?

"Don't worry, it's enough to stay here for 10 minutes this time, I need to ripen these ingredients!"

"And the consistency of this soup has not reached my standard!"

Su Yu incorporated the washed abalone, sea cucumber and other ingredients into the broth!

In the eyes of outsiders, Su Yu's step is superfluous, but he has his own plan, if he really wants to integrate it...

As early as when making the broth, Su Yu could pour in these precious ingredients, but that would be a bit wasteful.

The Qiankun Roast Goose made by Su Yu, in which the word Qiankun is included in these precious ingredients such as abalone and sea cucumber!

Without the backdrop of abalone and sea cucumber, how can it reflect the preciousness of this Hanshan goose!

After the pressure cooker was put away, Su Yu went to the top-quality cold mountain goose and took it out of the ice water...

Boil another pot of water, this time there is no need to inflate it, because his skin has already passed through the ice water, and it becomes soft and firm, Su Yu wants to inflate it!

This is also a key to whether Qiankun Roast Goose can be done well, rolling back and forth between ice water and hot water!

It can make his cortex crisp and tender, and completely soften the stale meat of an old goose.