God of Cooking, grilling skewers attracted the fairy beasts

"What the hell? I kindly invited you to drink, and you still dare to scold me?"

"If you dare to scold me today, will you dare to think about how to kill me tomorrow? It seems that I can't keep you!"

After getting the duck drunk, Li Heng raised the kitchen knife without hesitation.

With a "swish" of the knife, the duck fell to the ground. After a few twitches, it completely lost its life.

After bleeding, plucking, and removing the internal organs, Li Heng became more and more skilled in his movements.

It didn't take long to get rid of the remaining ducks.

To make crispy roast duck, although the various preliminary preparations are a little complicated, every step is essential.

First prepare a little green onion, chopped green onion and ginger, bay leaves and star anise, set aside.

Next, you need to prepare the powder: one spoonful of five-spice powder, one spoonful of sugar, and two spoons of salt in a bowl.

In addition to the powder, a bowl of sauce must also be prepared. The raw materials include: two spoons of soy sauce, a small piece of fermented bean curd, a spoonful of sesame paste, etc.

Wash the whole duck, drain it, chop off the duck paws and feet, and keep them for later use.

Then start stuffing the duck, which means stuffing all the condiments prepared before into the duck cavity.

Reach into the duck cavity and spread all the seasonings evenly.

Then everyone saw Li Heng take out a five-inch long iron needle from the ring.

Use the technique of sewing clothes to 'sew' up the opening where the seasoning was stuffed just now.

"Um, Fellow Daoist Su, I want to ask, does Li Heng, the younger brother, use iron needles when cooking?"

Nangong Ya asked Su Ling Xuandao curiously. This was the first time she had seen such special kitchen utensils.

"That's not true, it's the first time we've seen it."

Su Lingxuan replied calmly.

"Ah! So that's it! But I see you, you don't seem surprised at all?"

Now it is Nangong Ya, a newcomer who is watching Li Heng cooking for the first time, who will be surprised.

As for the old acquaintances who often hang out at Little Chef Peak, they have long been shocked and numb by Li Heng.

Therefore, no matter what cooking skills Li Heng used that they had never seen before, they could accept them calmly.

Li Heng naturally had no time to pay attention to Nangong Ya's surprise and had already started the next step of crispy roast duck.

I saw him first place the duck flat on the chopping board, with the duck's breast facing up and its head facing him.

Then he took out a bamboo straw used for drinking Coke and inserted it deeply into the incision of the duck's neck.

"Xiao Xiao, come here and do me a little favor."

Li Heng waved and called Lu Xiaoxiao beside him.

"Blow into this place."

He pointed to the exposed straw and said to Lu Xiaoxiao.

"okay!"

Lu Xiaoxiao was too lazy to ask why. Anyway, she would do whatever Li Heng asked her to do.

"Puff~puff~"

Along with the deer's small blowing movements, the duck gradually inflated like a balloon.

The air blown in is mainly in the fat layer between the duck meat and duck skin. This has many benefits.

First, it can make the roast duck look fuller and more beautiful. Of course, it is not impossible to omit this step.

It's just that the final product will look wrinkled and shrunk together.

Li Heng likes to pursue perfection when cooking, and blowing air is not difficult. He still believes in Lu Xiaoxiao's lung capacity.

Secondly, the skin of the inflated duck will become crispier when roasted.

The last reason is that it is easier to color and makes the duck meat taste more tender.

"Okay! Stop!"

Just when Lu Xiaoxiao was about to roll her eyes, Li Heng stopped her at the right time.

Pinch the base of the duck's neck with your hands to prevent leakage.

Boil a pot of hot water, wait until the water boils, add the duck that has been blown, and let its skin tighten quickly.

Boil the water and put in the puffed duck to tighten the skin.

After running the hot water, take it out immediately and run it through the cold water again.

This will prevent the skin from continuing to heat up, causing oil to come out, because the spilled oil will affect the next step, which will cause skin water to hang on the surface of the duck.

After passing through the cold water, pour the crispy water prepared in advance on the duck.

The so-called crispy water is a mixed solution of sugar and vinegar.

The sugar can make the skin turn golden brown when baked, and the vinegar can make the skin firmer.

After applying it evenly, let the duck air dry for a while.

In the final step, the duck is fixed on a special iron frame made temporarily by Li Heng, hung in the oven, and started to be roasted.

What? You ask me where this oven comes from?

The all-powerful Senior Brother of Weapon Refining Peak, Qi Ming said: Are you looking down on me by asking this?

With him here, how difficult would it be to make a homemade oven?

Following the same steps, Li Heng also treated the remaining seven ducks in the same way.

The entire baking process takes about forty minutes, and they need to be turned over during this time.

Li Heng gave the task of taking care of the ducks to the two little ones because he had other dishes to make.

In addition to ducks, Li Heng also harvested hundreds of kilograms of lotus roots today, so it was no surprise that lotus roots became another protagonist on the dinner table.

Looking at the pile of washed lotus roots in front of him, Li Heng thought for a moment and came up with an idea. He planned to make three more dishes related to lotus roots.

One is stewed lotus root, one is the otherworldly version of braised three shreds, the other two are potato shreds and ginger shreds, and the last one is lotus root meatballs.

The first dish requires cutting the lotus root into slices, the second dish requires cutting it vertically into shreds, and the last dish requires dicing the lotus root into slightly smaller pieces.

"Boom boom boom..."

After a burst of continuous and regular banging sounds, the original pile of lotus roots in front of Li Heng had turned into three piles of lotus roots in different states.

After cutting the lotus roots, when Li Heng was about to cut some other ingredients, he kept staring at the two little ducks in the oven and couldn't wait to run over to him to report the situation of the ducks in the oven.

Both of them felt that the duck was already roasted.

Li Heng had no choice but to put down the kitchen knife and was pulled by the two little ones to check on the oven.

At the same time, outside the gate of the sect leader's mansion.

A sneaky figure was approaching the door under the cover of night.

Her strange behavior of constantly looking around quickly attracted the attention of the guards.

"Who?"

"come out!"

One of the guards snapped at the figure.

"Cang~cang~"

After hearing the sound, the other three guards took out their weapons and got ready to attack.

Recently, there has been some instability in the Miaoyin Sect, and the various patrolling and guarding disciples of the sect have to be more vigilant.

Therefore, any slight disturbance cannot be ignored.

"Shh~ Why are you so nervous? It's me!"

A figure came out of the darkness, and several people recognized her identity.

"Sister Lin, why is it you! You almost scared us to death."

The guards put away their weapons and wiped the cold sweat from their foreheads.

"Let me ask you, did our sect master bring a few strangers into the sect master's mansion this afternoon?"

Lin Shiqi walked up to a few people and asked them mysteriously.

"Yeah, what's the problem?"

One of the guards asked in confusion.