Chapter 459: Watch it!

"What's this," Wang Hao laughed after hearing Mi Xiu's surprise: "This is just the spread of roast duck. I haven't talked about the topic yet."
This is not the point...
"Then Brother Hao, tell us about the topic!" Sister Mi Xiu secretly glanced at the live broadcast room...
By this look, her whole body was rippling!
There were already more than 800 people in the Kung Fu live broadcast room that lasted for a while, so the barrage flew up!
"66666666666, this little brother is like a fortress!"
"Old Iron Red Heart is walking!"
"Hurry up and tell us the topic, I just wanted to fly over to eat roast duck!"
Since it’s a food show, don’t ask, this Mi Show is naturally a foodie. Don't look at her as lively and cute, in fact, there is definitely one in her bones...Well, anyway, there is a saying that is okay, if you want to conquer a person, you must first conquer her stomach-knowledge, comrades!
"After talking about the origin, the next step is to make the whole set of roast duck." Wang Hao smiled and drank his mouth water, and said: "When it comes to roast duck, the real roast duck is in order. This is not just a casual one. Eat it on the plate. This first dish is called Huoliao Duck Heart. Cut the duck heart in half and flatten it. Cut the pattern on the inside. Put it in a bowl and add Moutai, soy sauce, salt, sesame oil, sugar, and pepper. Stir evenly. Heat the pan with strong heat, pour the duck fat into the pan, and quickly add the duck heart after it smokes. At this time, the moisture of the duck heart will sizzle in the pot after it comes into contact with the oil, and stir fry quickly. Three times. Immediately pick up and put into the plate, sprinkle with chopped parsley and green onion. This dish depends on the fire, and it takes only 3 seconds before and after the pot. When the duck fat in the pot rises, the landscape It is particularly amazing, so it is called Huoliao. The tenderness of duck heart and the fragrance of Moutai are combined with other seasonings to enhance the flavor. The agile movements of the chef and the high temperature of the wok perfectly match, and the mouth is full of fragrance and flavor. Special burnt incense."
"The second dish is called Zhulian Duck Breast. This dish is a bowl of tender and crispy duck breast with a little fat and five kinds of vegetable dishes, which is as beautiful as pearl jade I am drooling. The bead curtain duck breast is developed from the traditional famous dish-braised duck breast. Its name is taken from the sentence "The sun and the moon are like a match, and the five stars are like a pearl" in "Han Shu? The meaning of the perfect match. The duck meat is crispy and delicious, and the jade made of vegetarian dishes is crisp and beautiful. It can be said to be a great dish on the whole duck table."
"As for the method, first cook the duck breast until it is 80% cooked, take it out and season it with wine and salt. Then deep-fry until golden brown. Cut the duck into chunks 1.5cm wide and 5cm long and put them side by side. In a bowl. Add green onion, ginger, wine, sugar, salt, and clear soup, and then put it in a steamer to cook thoroughly. Remove the green onion and ginger, pour the soup in the bowl into another container and set aside the duck meat neatly. In the serving plate. Then chop the washed and soaked pearl mushrooms, stir and mix with the minced chicken to form a pearl shape, and boil it in the soup. Carrots, beetroot, and horseshoe are also made into pearl shapes. The fresh peas are boiled in the soup, and the fresh peas are immersed in the boiling water. In the steamed duck soup, add wine and salt, boil, then add all the pearl-like ingredients, add some thick broth, and finally drip onion and Pour the oil on the steamed duck breast together."
After listening to Wang Hao's words, Mi Xiu gulped.
As for Hou Pinquan and Sun Jianguo, Nahalazi is almost on the table!
I don’t even say it’s eating, it’s so awesome just listening, right? !
The people in the live broadcast room looked stupid!
This brother Hao is so awesome to fly! So many things can be said, most people really don't know!
"Ahhhhhhhhhhh! I am so greedy! I want to eat roast duck!"
"No way, I will go buy a roast duck now!"
"It's a pity, it's a shame not to eat the roast duck that Brother Hao said!"
"Dude, the big plane is going! Watch the tour!"
"Brother Hao Hao, are there any more?" Sister Mi Xiu wiped the corner of her mouth fiercely, staring at Wang Hao, wishing to give him a bite: "Quickly continue to tell me! Don't tell me just these two Dish!"
"Yes, there must be," Wang Hao smiled, and continued: "The next dish ~EbookFREE.me~ is called Tianjing Duck Roll. In the past, rolls and packets were used to make dishes. Raw duck skin and raw duck meat, but Tianjing duck rolls use duck skin that has been roasted in advance and raw meat. The raw skin is fried and will be hard but not crispy; raw meat is not used , It will lose the fresh taste. Therefore, if you don’t use the skin of the cooked duck breast and the mashed raw duck leg meat as the material, you will not be able to make Tianjing duck rolls. This dish is exquisite and yet Adding horseshoes to the stuffing makes it more crispy and can be regarded as the best dish for a whole duck feast. First, use the back of a knife to chop the duck leg and finely, add soy sauce, wine, salt, pepper, green onion, ginger, and horseshoe. , Sesame oil, stir evenly and make a filling. Then roll up with roasted Tianjing duck skin, coat with corn flour, coat the thin paste-like egg and steamed bread residue in sequence, and then deep-fry until golden brown. The outside is just the right fragrant color, and the inside is tender and crispy with a great flavor."
"The fourth dish is called Duck Mushroom and Abalone Box. In restaurants, abalone has always been loved by diners. There are many kinds of methods. The duck mush and abalone boxes are filled with duck meat. It is also the best expression of the characteristics of the roast duck restaurant. The focus of this dish is the harmony of the meat filling, the consistency of the filling is appropriate, and the delicious duck and abalone box can be steamed. The special tender duck breast is preferred. Chop Daobei into a puree shape, add egg white, diced horseshoe, wine, salt, chopped green onion, ginger, and sesame oil to make filling. Trim the abalone into a round shape, cut into two slices, and fill the middle of the two slices with the prepared meat Filling, and decorate a fresh pea on top. Duck mushroom abalone box is steamed in a steamer, and then placed on a plate. Boil the duck fat, salt, wine, and broth together to thicken, and then add duck fat. , And steam it in the basket. Just pour it on the abalone box."
When Wang Hao said this, he heard the grunting stomachs of the few people present, and he seemed to be hungry by himself!