Ye Fei took out the duck that had been steamed until it was seven-mature, then put his hands through the knife edge on the duck's back, and gently broke it to both sides, and the duck body was separated directly.
This step is called removing the duck rack, which is the duck bone. This is definitely a technical job. A skilled chef can take out the duck rack without damaging the skin and meat. However, some people can take out the duck rack and chop the duck meat and duck skin with a knife. It's still bad, this is the level.
After Ye Fei separated the duck body, he took a knife and removed the duck head. This thing is not used in this dish, so there is no need to keep it.
Remove the duck head, which eliminates the need to peel off the duck neck bones.
Then Ye Fei started from the knife edge on the back, and then gently peeled the duck meat down from the duck rack, pushing it while peeling. When he got to the duck wings, he gently used a sharp thin knife to He picked off a few duck tendons, and finally cut off the duck wings from the corners, and then continued to push the meat down.
Slowly peeling the meat to the duck breast. The duck meat here is thicker than the duck's back, so Ye Fei was a little careful when peeling it off. He had to be careful not to puncture the duck skin with the duck rack.
After peeling off the meat of the duck breast, most of the duck frame is exposed, and then you can peel it down to the duck legs.
Duck legs are not used in this dish, so Ye Fei did not waste any effort. He cut off the duck legs with two knives, and then used a thin knife to cut off a few duck tendons. At this time, the duck was almost whole. The rack has already come out.
Ye Fei was seen carefully holding the duck meat with one hand and the duck rack with the other hand, and then slowly lifted it up, and a completed duck rack was taken out.
Although the whole process is a bit slow, the movements are very coherent, and the procedure flows smoothly, which is very pleasing to the eye.
Taking out the duck rack, Ye Fei threw it into the trash can. The next step was to process the duck meat.
Place the boneless duck skin side up on the cutting board, and then use a knife to cut the whole duck into strips of meat about three centimeters long and one centimeter wide.
After finishing this, Ye Fei carefully placed it on a plate and then turned back to deal with the auxiliary ingredients.
Boil the winter bamboo shoots and shiitake mushrooms in boiling water to remove their astringency, then take them out with a slotted spoon, put them in a bowl and rinse them with cold water, and set them aside.
I boiled a little more boiling water and scalded the carefully selected cabbage in the boiling water. The main purpose of this was to scald the cabbage until it becomes soft. It will easily tie up after a while, so the blanching time does not take long.
After a while, take out the cabbage sum with a slotted spoon and put it in a bowl. First, pour half a bowl of cold water over it. When the cabbage strips are not very hot, Ye Fei picks one up and puts it with the cut side down. On the cutting board.
Then Ye Fei took a strip of duck meat and carefully placed it sideways on the strip of cabbage with the skin facing up, so that the two formed a cross shape.
Then take a winter bamboo shoot strip and place it on the duck strip, then put a mushroom strip on top of the winter bamboo shoot strip, and finally the processed ham strip.
After everything was put away, Ye Fei picked up the two ends of the cabbage strips with both hands and carefully tied them into a knot.
At this time, look at this piece of ingredients, which is made up of duck meat strips, winter bamboo shoots strips, mushroom strips and ham strips. It looks like the way the ancients tied it after going up the mountain to cut firewood. This is why this delicacy is called Chaibang Duck, because it The shape is like a bundle of firewood.
Using the same technique, make the remaining duck strips, winter bamboo shoot strips, mushroom strips and ham strips into this shape, totaling 2816 pieces.
But even so, there was still a duck left, but the remaining duck meat was not as good as Ye Fei's use. It was all duck wings and duck butt meat, and Ye Fei threw it all into the trash can.
This inevitably made everyone click their tongues. Although the meat in these two places is not as good as duck breast, there are still people who like this bite after all. Among them, Shi Batian likes to eat duck butt very much.
This guy kept yakking into the microphone, and hearing that tone made him want to run over and pick up the duck's butt and eat it, which made a group of people in the live broadcast room burst into tears of laughter.
Ye Fei also heard Shi Batian's voice and said with a smile: "Brother Batian, I advise you to eat as little meat as possible from the duck's butt. The duck's butt is also called the Qung Shang Tang. Although the meat in this place is tender, it is It is also the place where the duck's lymph glands are concentrated. There is something called macrophage in the duck's lymph gland. The main function of this cell is to phagocytose germs and viruses. In other words, the duck's butt is where the whole duck hides dirt. The place is small, so even if you want to eat it, you have to cook it at a high temperature to avoid unnecessary trouble."
Shi BaTian: "..."
"Holy shit, isn't it? Brother, this is really my favorite. Don't scare me. Aren't the lymph glands all on the neck? Why are the duck's butts up?"
Ye Fei: "..."
"The ones with long necks are humans. The body structures of various creatures are different, so the places where their organs grow are also different."
"Khan, do I want to eat duck butt in the future? This is really a question."
This guy is starting to struggle with this matter.
Ye Fei started the next production.
Place the bundled ingredients like firewood evenly in a large round plate. The placement at this time is exactly the opposite of the way it was bundled just now. When bundling, the duck skin is facing up, while when it is placed, the duck is facing up. Skin side down, which means placing the knotted side underneath, which involves the art of presentation.
If you serve a duck with a piece of firewood, and all the pimples are exposed on it, it won't look that good. Even if you meet some picky people, it would be weird if they don't bite you to death.
If you put it upside down, the overall look will be smoother and cleaner, making it more comfortable to look at.
After placing the ingredients made of bundles of duck meat strips and bamboo shoot strips, Ye Fei took a portion of the thick chicken soup provided by the system from the side, poured it into a small bowl, and added an appropriate amount of salt to it. , white sugar and cooking wine, stir well, and then pour it evenly on top of the ingredients on the plate.
After the chicken soup is poured on top, look at the ingredients on the plate. Each piece is shiny and even has a faint sheen on it.
After this delicacy reached this point, many people couldn't bear it anymore and started to read the news frantically.
But Ye Fei couldn't see these, he just continued to do his thing.
Take the steamer that you used to steam the duck, add an appropriate amount of water, then place the round plate in the pot and start steaming it.
This steaming process takes a relatively short time, about ten minutes. The main purpose is to steam the duck meat, so that it can fully absorb the flavor of the chicken soup during the steaming process, so that the two can be perfectly blended together.
When the time is up, Ye Fei takes out the plate, then pours the oil in the plate into the pot, and then adds a small amount of salt, white sugar, cooking wine and other seasonings. When the soup is almost cooked, pour the diluted starch into it. After cooking the noodles and thickening it, he picked up the pot and poured it on top of the duck meat on the plate.
Just when Ye Fei poured the soup on the duck meat, he saw the duck meat coaxing, a round white circle of light appeared, and then inside the circle, there were pieces tied up like pieces. The shape of the food is brownish red like dry firewood.
"When the skill came online, I thought a duck would appear and run out, but it turned out to be like this."
This white circle of light held up sixteen pieces of duck meat and kept rising, then exploded and countless light particles scattered.
The audience in the live broadcast room immediately went into chaos.
"coming!"
"I'll wipe it."
"It tastes so special."
"Fragrant, in one word, it really smells good."
"Is this the legendary Chaibao Duck?"
“Fuck, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no. As soon as Ye Shen’s delicacies come out of the pot, my saliva will definitely come out very cooperatively.”
"Hahahaha, brother, everyone is the same. I don't know why, but now I have no resistance at all to the delicacies made by Ye Shen."
"I like you upstairs to stare and tell the truth. Let alone you, ask the more than 300 million people in the live broadcast room, how many of them can resist Ye Shen's delicious food? If you can resist Ye Shen’s delicacies are tempting, unless you are a god and don’t eat the fireworks of the world.”
"That's right, let's talk about this duck. I'll ask those who have eaten at the Qin family's banquet, how was it? How was it?!"
Eat all over the world laughed and said: "I have never doubted Ye Shen's cooking skills. The appearance and aroma of this duck cooked in Chai is absolutely impeccable. It is better than what I had in Kyoto." The duck with chai handle at the Qin family banquet is much more perfect."
Zhang Junwei made a crazy expression and said: "Duck, duck, duck, I have also eaten the duck delicacies made by Ye Shen, but why do I still feel the urge to eat them all in one bite after seeing this one? It's so painful." "
An old man from Nanjiang said with a smile: "This is the great thing about Ye Shen's cooking skills. The same ingredients can be used to make different delicacies. Each delicacy can be unique. Even if you have eaten other ducks made by Ye Shen, The ingredients are delicious, but it’s not a duck, so you want to eat it.”
Zhang Junwei made a sighing expression and said, "I really hope He Peng can do something."
Eat all over the world: "..."
An old man from Nanjiang: "..."
Everyone who knew the inside story was speechless.
Who is Zhang Junwei
The King of Chinese Medicine!
But this guy actually started praying to He Pengqian Ye Fei for a plate of delicious food. Do you think it will make you collapse
Just when everyone was in a mess, a message suddenly popped up in the message column. This person's font was blue, which was particularly eye-catching.
"What a duck! Ye Shen, thank you very much."
Just these few words, but everyone felt that the news was a bit unusual.
Shi Batian looked at the man's name, and it turned out to be Tan Wuchen. It was like a Taoist name, and asked: "Tin Wuchen, are you..."
Qin Wuchen smiled and said, "The fourth generation successor of the Qin family, Qin Wuchen!"
(End of chapter)