God of Cooking, grilling skewers attracted the fairy beasts

Li Heng and his apprentices quickly finished their breakfast and went back into the kitchen.

He began to assign tasks to everyone, and some simpler dishes were assigned to the apprentices.

The menu had been decided a day in advance, and Li Heng prepared thirty or forty dishes for the banquet.

Obviously, he couldn't complete it by himself in just one morning.

At times like this, the benefits of taking in a disciple become apparent.

As for Li Heng himself, he planned to prepare two high-end dishes.

One dish is called "Hibiscus Duck Recipe"; the other is called "Snowflake Chicken Soup".

Don’t the names of these two dishes give you a sense of high-endness?

The reason why Li Heng chose them was not simply because their names sounded nice.

The main reason is that the ingredients they use are very common, but the production process is relatively complicated, which can better reflect his cooking skills.

It is no exaggeration to say that even if these two dishes were placed on Earth, not every chef could make them.

In his previous life, Li Heng learned this skill after visiting several experienced chefs.

Thinking back to the present, Li Heng planned to make the Hibiscus Duck Recipe first. He reached out and took out four processed ducks from the ring.

Jiang Mei purchased the duck for him. In addition to duck, there were also some common ingredients such as chicken, fish, pork, and many more.

I guess he could hold birthday parties for a month and still have some left over.

Li Heng first used clean water to rinse the surface of the four ducks. The ducks' internal organs had already been removed.

After washing the duck meat, Li Heng cut off the duck neck, duck wings and duck butt.

Then blanch the remaining duck meat, take it out and rinse off the foam and other impurities with cold water.

Put the duck meat into the pot again, add appropriate amount of water, as well as some onions, ginger, cooking wine, and peppercorns.

First, boil the water in the pot over high heat, then turn to low heat and simmer slowly.

While waiting for the duck meat to be cooked, Li Heng took out dozens of green shrimps from the beast bag and planned to make some shrimp grits.

The so-called shrimp grits are a kind of fine paste-like food made from fresh shrimp, egg white, onion and ginger water and other ingredients after some processing.

Shrimp grits are also an important part of the preparation process of lotus duck recipe.

Although the word "shrimp" is included in shrimp grits, it does not necessarily mean to use shrimp.

If there is really no food, you can actually use chicken breast or fish instead. At least that's what the master chef taught him at the time.

"You two idle people, stop wandering around in the kitchen and come over and help me?"

Li Heng raised his head and glanced around the kitchen, trying to find someone to help him peel the shrimps. He found that except for the two little ones, everyone else seemed to be very busy.

There were only two little ones, moving flexibly among the apprentices.

From time to time, he would take a cucumber here and a small tomato there, and he was very busy and happy.

"ah!"

When the two kids heard Li Heng calling them, they were frightened and quickly hid the cucumbers they had not finished eating behind their backs.

"Brother Li Heng, what do you want from us?"

"Hey! See these shrimps? Help me peel them."

Li Hengquan pretended not to notice their little action, pointed at the bucket in front of him and said to the two of them.

"no problem!"

The two little ones nodded and happily accepted the task.

Li Heng naturally had other things to do, so he cut some green onions and ginger and put them in a bowl.

After soaking in water for a while, you can get a bowl of onion and ginger water.

To enhance the flavor, he added a little pepper to the bowl.

It should be noted that pepper cannot be added directly to the shrimp grits as this will affect its color.

When making shrimp noodles, you need to add some fat, so Li Heng took out another piece of fat the size of a palm and cut it into cubes.

The ratio of shrimp to fat should be controlled at about five to one.

"Brother Li Heng, I have peeled the shrimps. Is there anything else?"

He finished cutting the meat and peeling the two small shrimps.

"temporarily unavailable."

Li Heng took the fresh shrimps handed to him by the two children, cut them with a knife, took out the shrimp threads, cleaned them and set them aside.

Take out the meat grinder, put in the diced fat and shrimp, and start blending. Stop when it becomes meat paste without any particles.

After opening the lid and adding the soaked scallion and ginger water, continue beating for a few minutes until both are fully mixed and then stop.

Prepare a clean large bowl, beat ten eggs into the bowl, leaving only the egg whites, then use a whisk to stir it into egg paste and add it to the meat grinder.

Start the meat grinder again and mix all the ingredients evenly.

Then add appropriate amount of salt, cooking wine for seasoning, and a little starch paste, which mainly plays a coagulation role.

After the final thorough beating, take out the prepared shrimp grits and put them in a bowl for later use.

It took Li Heng almost half an hour to process the above ingredients. By this time, the duck in the pot should be cooked.

Take out the duck, remove the bones, and place it skin side down on a plate. Cut some scallions and ginger slices and put them on the duck meat.

Take another spoonful of the remaining clear soup from cooking the duck, add a little salt, cooking wine, star anise, and half a goblin into the spoon, mix well and pour into the plate.

Then put the duck meat into the steamer and steam it for twenty minutes.

Because salt is added, the steamed duck meat is salty, which is called "making the tasteless taste enter."

The corresponding half sentence is: "If there is flavor, make it come out."

These ten words together constitute the most basic principle in the cooking process.

When the time is up, take out the plate containing the duck meat, pour out the excess soup, and remove the green onions and ginger on top.

Use egg white and starch to prepare a bowl of starch paste, and apply the starch paste on the duck meat. The main purpose of applying this is to increase the adhesion of the duck meat.

Next, spread the prepared shrimp grits on the duck meat. After spreading it evenly, put it back into the steamer and steam it over medium heat for four minutes.

The Lotus Duck Recipe is divided into three layers, including the duck meat at the bottom, the shrimp grits in the middle, and the meringue at the top.

The meringue here is an egg white paste made by beating egg whites. A little salt and starch need to be added during the beating process.

Li Heng suddenly discovered that making this dish seemed to require a lot of eggs. So far, he had used more than twenty eggs.

The whipped meringue looked a bit like the cream he had made before.

In order to test whether the meringues met Li Heng's requirements, he took a chopstick to do an experiment.

Insert the chopsticks vertically into it, and as long as the chopsticks do not fall down, it's fine.

After four minutes, remove the plate and spread the meringue on top of the shrimp and grits layer.

The word "Hibiscus" in the name of this dish refers to this layer of pure white meringue.

After coating, put the plate into the steamer for the third time. After steaming on medium heat for two minutes, the rough dough of the Lotus Flour Duck is formed.

Now there is only one last step left. Heat oil in a pan until it is 40% to 50% hot. Use a colander to hold the duck meat and put it into the pan to fry.

The duck meat at the bottom needs to be fried, so a colander is used to prevent the egg white at the top from being fried as well.

After the duck skin is fried until crispy, take it out to drain the oil, and cut it into cubes of appropriate length and width with a knife and place it on a plate.

It is indeed square! ( ?? w ?? )?

This dish of duck in lotus leaves that has been steamed three times and fried once is ready.