All Stars are My Gourmet Fans

Chapter 47: Chinese Classic Food Roast Duck 1

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#九九的小手手 and what Jiujiu does are really in stark contrast. #

"We have processed the bird's body, now let's blow air. Before blowing air, the cortex and meat of the bird stick together. In order to make the bird crispy and tender during the roasting process, we need to blow the air between the skin and the meat. Inflate."

Jiang Qiuqiu bought a vintage pusher on Taotao before, and now it just comes in handy.

This step is actually not easy for everyone to understand, but it doesn't matter! I don’t know what to be afraid of, as long as everyone knows how to eat it!

"Probably blow until there is a slight gap between the skin and the meat, and then proceed to the next step."

Jiang Qiuqiu prepared a large pot of hot water.

"It's not about boiling the bird, we're baking it today."

"Here is hot water at about 75 degrees. We pinch the neck of the ingredients, and then pour the hot water evenly on the bird with an iron spoon."

"The purpose of pouring hot water is to shrink the sebum and remove the fishy smell from it."

The water had been poured, but Jiang Qiuqiu did not proceed to the next step immediately.

On the barrage, someone asked why it hadn’t started yet. I was looking forward to being roasted. Jiang Qiuqiu clicked his tongue, “When I started the live broadcast, I forgot that the birds need to be air-dried for a few hours after watering…”

After hearing the previous sentence, everyone was a little worried, no way, no way, can't we eat today.

But soon, Jiang Qiuqiu said in a very jumpy tone: "What should I do?"

It didn't look like he was in an emergency at all.

#我觉周九 was already prepared! #

How could such a careful sister forget such an important thing! #

#九周 Never let fans wait in vain! We will definitely have it when we come! #

Well, no one was fooled.

"In order to be able to broadcast live smoothly, I have prepared birds that have been air-dried in advance."

Jiang Qiuqiu picked it up casually, "It probably looks like this. It's relatively dry overall, and the skin and flesh are slightly yellow."

"Before baking, we need to brush the secret of the meringue, the sauce."

At this moment, the honey that everyone has seen before appears, "This is the key to crispy skin, but you can't add too much, or it will be too crispy."

"In order to make the taste richer, we can add some vinegar and wine to the honey water~"

The crispy skin water was evenly applied to the duck. Now the duck is still covered in white skin. It doesn’t look attractive. Jiang Qiuqiu turned on the dryer and dried the water on the skin for a short time. Repeated several times. The action of brushing crispy water for the first time. Then turned on the oven.

#The steps are so complicated... #

#This is the birth of gourmet food, I feel honored to be able to witness this scene. #

#Upstairs drops, I will not be honored to witness this scene, but if I can eat it, woo woo woo, I might shed tears of emotion! #

# stream from where? #

#! ! Driving warning! #

#what car? Didn't see the car? #

The topic of everyone's discussion gradually drifted away. Jiang Qiuqiu commented on what the first person said, "It's not complicated. The roasted bird is just a complicated preparation. Once it is sent to the oven, we can quietly wait for the delicious food to come."

"As for the preparation work, I believe that everyone can do a good job."

Jiang Qiuqiu turned on the oven, "Adjust the temperature to 170 degrees, the high temperature and the bird will have a very mysterious reaction, you can see here." She stretched out her baishengsheng finger and pointed to the roast duck inside the glass, "Time and temperature will change its temperature." The skin is ripened into an attractive temperature sauce red, and the fresh juice will slowly flow down the shelf."

"The oil and water make a sizzling sound, and then the whole kitchen will exude the unique sweet smell of baked goods and the delicious aroma of meat. Appetite."