Chapter 281: Even a 6-star chef would ask Ye Chui for cooking skills?

Wuwei Banya is a famous dish in Anhui. The word Wuwei in the name of this dish does not have any special meaning, but because the place where the dish is produced is called Wuwei County, and the name of Wuwei Banya is proudly named. ＋ ◆ Top ＋ ◆ Point + ◆ ​​Small + ◆ Say,
This Wuwei plate duck is also called Wuwei smoked duck. It has a history of two hundred years. Among duck lovers, the name is well-known to women and children. It is the old name in duck meat dishes, and it is similar to all the old names. They are all secret stories. The brine ingredients and the smoke and roast are all unknown to outsiders.
Ye Chui's first research on the deliciousness of all parts of the country. I spent a period of time doing research and exploration on this inaction board duck for a period of time, but vaguely figured out what are the secret practices of the inaction board duck, he The inaction plate ducks made can be regarded as authentic.
At this time, smelling the taste of smoked duck made by Dong Qian, but Ye Chui vaguely thought of this inaction plate duck. In fact, many Chinese recipes in the world have similarities. After all, the cooking method is certain and changeable. It is just the mastery of certain ingredients and heat.
And some dishes can be spread for one hundred years, two hundred years, or even longer. Naturally, it has its unique place. Under similar cooking methods, this dish is already delicious. Since Dong Qian ’s cooking method Close to Wuwei plate duck, then the best way for her to cook duck meat is the cooking method of Wuwei plate duck.
As the fragrance spread, after a while, Dong Qian walked out of the kitchen with a plate of cut duck meat. She put the plate in front of Ye Chui with a little expectation, and said with a smile: "Please give me a try of this dish."
The smoked duck made by Dong Qian has been cut into strips and placed on a plate. The color of the duck meat exhibits a dark yellowish black color. It is decorated with some coriander and celery. The display is also a chef's skill. Dong Qian body For women. This aspect is meticulous and well-made, and it's very delicious.
Ye Chui nodded with satisfaction, picked up a pair of bamboo chopsticks and picked up a piece of smoked duck and sent it to his mouth.
"Ye Chu, when you eat smoked duck, you should first dip it in the dip and then put it into the mouth, so that the taste is the most beautiful." Dong Youyou quickly urged.
Ye Chui shook his head with a smile, and sent bacon directly into his mouth.
Dong Qian said aside: "The dipping sauce is to match the taste of bacon and for the enjoyment of diners, but to taste whether a dish is good enough. The best way is to taste it without being dipped in the mouth."
"Oh, that's what it is." Dong Youyou nodded clearly.
During the time Dong Youyou spoke with Dong Qian, Ye Cui had finished a bite of the dish, and the two women immediately looked forward to Ye Cui, and Pan Qingguo, Su Xin, Huang Yong, Meng Gang and other waiters knew that Dong Qian was cooking for Ye Cui , They curiously stood and looked at it from a distance. The smoked duck had a strong flavor and was mouth-watering. Presumably very delicious, I do not know what Ye Chui will judge?
After eating a bite of smoked duck, Ye Chui tasted a little bit, and then said to Dong Qian: "If it is very well-made. I can only give six points to this dish."
"What?" Dong Youyou was suddenly unhappy, staring at Ye Chui, "how is it possible that my sister's dish is only six points?"
Dong Qian was not unhappy at all. Instead, he hurriedly pulled La Dongyou: "Don't be mad at Youyou." She looked at Ye Chui, "You give six points, which means you can taste the defects in this dish, right?"
"Yes. There are indeed some areas in this dish that need improvement." Ye Chui nodded in recognition.
"Where is it?" Dong Qian asked quickly.
Ye Cui thought for a while, then stood up and said: "It's not easy to explain directly, I think you bought a few more ducks just now, why don't I just show it to you ..." Ye Chui laughed again. Get up, "You bought these more ducks and come back, I am afraid that you have made up your mind and want to do more, right?"
Dong Qian admitted with a smile: "Yes."
Ye Chui smiled, and saw that the time was just in the evening, so he said: "Well, I will go to the kitchen to do it myself."
Dong Qian showed an expression of great interest. Dong Youyou also put a smile on her face. She had eaten the food made in Ye Chui's hands many times and was very impressed.
Soon Dong Qian and Dong Youyou followed Ye Chui to the kitchen.
But Pan Qingguo and others were all surprised: It seems that this is Ye Chui want to show Dong Qian how to cook?
Dong Qian is a six-star chef ...
Lu Bing is a five-star chef. Although the five-star chef and the six-star chef are only one star apart, the cooking skills are different. Ye Chui ’s cooking skills are better than that of Lu Bing. Are six-star chefs asking Ye Chui for cooking skills?
They know Ye Chu is very powerful, but ... this is too powerful!
No wonder he can be Master Tian Xiaodu!
"Boss!" Meng Gang couldn't help saying when he passed Pan Qingguo and others. His eyes took a look at the plate of smoked duck in the hall. He said with some sullenness, "What about this duck?"
Dong Qian glanced at Meng Gang and others: "If you don't dislike it, just eat it. I will work here in the future and it's time to meet."
Although her character is deserted, she is not ignorant of the world.
The waiters had already felt that the taste of this dish was very attractive when Dong Qian was cooking. At this moment, he could eat it in his mouth. Naturally, he would not refuse it. Several people quickly agreed, and some of them scrambled toward the dish.
Ye Chui smiled and led the two girls into the kitchen.
Several ducks bought by Dong Qian are closed in a cage and placed in the corner of the kitchen. Most of the ducks available from Yanjing are free-range teals. In fact, the best ingredients for this dish Use Ma Duck, but this world is different from Ye Chuan's life, there is no way to limit the ingredients.
Ye Chui walked to a cage, reached into a cage, grabbed a duck and pulled it out of the cage, cut off the throat to bleed, and waited for the duck to shed hair in hot water after death. This is the general process of killing chickens and ducks. There is nothing special about it.
However, when removing the internal organs of the duck, Ye Chu's method is quite different: he did not directly separate the abdomen of the duck, but cut it under the armpit of the duck, from which he removed the internal organs of the duck.
"Do you want to kill ducks like this?" Dong Youyou asked Ye Chui with a surprised expression.
"It doesn't have to be done like this, but smoked duck roast duck is best not to damage the body of the duck, in order to keep the flavor of the duck meat as much as possible. This is a trick." Ye Chui said with a smile, his eyes were looking at Dong Qian.
When Dong Qian dealt with ducks just now, he naturally killed them in the normal way of killing ducks. At this time, she nodded thoughtfully: "It turns out there is such a trick here."
Ye Chui handles a duck very dexterously, and his movements are very skilled, which makes Dong Youyou lament: "He killed and cooked a duck faster than your sister, when I was working in Hainan chicken rice I feel that his movements are different, and I don't know how to practice them. "
"This also pays attention to talent." Dong Qian said lightly.
When she saw Ye Chui for the first time, she didn't take Ye Chui at all. She saw Tian Xiaodu even recognized Ye Chui as a master. She still looked down on Tian Xiaodu quite a bit. With respect, Ye Chui was indeed qualified to be his master and qualified to teach them these six-star chefs.
The cooked duck meat is put into a large pot, poured into half a pot of warm water, and then the leaf is sprinkled with salt. This is to marinate for a period of time to make the salt taste into the meat. It takes about an hour.
However, Ye Chui had another way to speed up this step: his hands began to massage the duck constantly.
The massage technique is also very unique. The speed should be moderate, so that the duck meat can fully contact with the salt, and the tissue of the duck meat cannot be damaged.
This massage method is not easy to see, but it is not easy to master the good degree. Ye Chui taught Tian Xiaodu this massage method, it took at least a month to make Ye Cui feel satisfied.
This massage not only allows the salt to taste, but also allows the warm water in the basin to wash away the blood in the duck.
When ten minutes later, Ye Chuo took the duck out of the pot and put it on the chopping board, then patted the duck meat gently, which was to make the duck's water squeeze out as soon as possible.
In fact, there is one more step in this process, that is, apply nitrate water to the duck's body surface.
The so-called nitrate is a liquid containing potassium nitrate or sodium nitrate. It is mainly used to color meat products, which can make the meat become ruddy. However, it is not recommended to use this kind of thing.
Because nitrate water is harmful to the human body, it will produce toxic substances such as nitrite when heated.
In this step, Ye Chu is omitted.
Then Ye vertical racked a pot, poured water and boiled it, and passed the duck in boiling water. This process was also thought by Dong Qian before. It can make the skin of the duck shrink and tighten and easy to peel. The process also has crucial reasons.
After carrying it out of the boiling water, wipe the entire body of the duck with a damp cloth.
At this time, according to the authentic roast duck, the duck skin is about to be removed ~ EbookFREE.me ~ However, Ye Chuan did not plan to peel it now, and the peeling process should be left after the smoking is completed.
The next step is the crucial smoking process.
The kitchen utensils are brand new, including a special carbon oven.
In fact, the most authentic smoked method of Wuwei plate duck is to smoke with fir chips, but fir is not so easy to find, this step can only be omitted.
The restaurant's grill is specially prepared for some grilled foods. The leaves ignite charcoal, put on iron bars, and put the duck on it for smoke roasting.
"Huh?" Dong Youyou found something strange and asked, "Shouldn't the duck be smeared with seasoning and then roasted? I think my sister did that."
"No, wait until the duck is cooked, and then stew it again, and wait until the stew is seasoned."
Ye Chui explained with a smile. (To be continued ...)
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