Nongmen Xiaofu's Reborn Wife
Chapter 293 Roasted Duck
"Well, we all remember it." Gu Daya's mother and daughter had accompanied Gu Jinli to prepare the seasoning ingredients during the
the past few days, and they had memorized all the seasoning ingredients he had prepared.
Gu Jinli nodded: "Then let's cook the season."
The flavor is very difficult to cook, and it takes at least an hour, which is two hours, to bring out the taste.
There are six different types of seasonings to cook, and the stove at home is not enough, so I
can only make three small stoves with stones under the kitchen patio to cook seasonings together.
Gu Jinli tossed the six types of pre-prepared soaking packages into the pot one by one: "Auntie, this is vegetarian soup, this is boiled chicken, duck and pig, these are trotters
stew, this is boiled mutton, this is boiled beef, and this one is fresh river stew, you must remember the marinade in the pot, make no mistake." "
Hey." Gu Daya's mother and daughter replied.
"Next is the fried sugar." Gu Jinli took out six packs of caramelized sugar, and after heating the oil, poured the six packs of caramelized sugar
into the pot, slowly boil the caramel sugar until it becomes caramelized, then pour it sugar water, Bowl by
bowl, pour into six soaking pans: "To make a soaking pan, put a packet of caramel."
Today's caramel is malt sugar, which has a strong grain odor. Malt smells a bit like beer.
When the seasoning is ripe, they begin to process the ingredients that will be salted. After the chicken is killed and washed, it is directly put in the pot
it is salted for cooking. Pork, pork legs, mutton, and beef should be boiled first. After blanching, Only after that can be put in a pot of salt water separately.
There are river fish too.
To put it bluntly, Braised River Fresh is a boiled fish nugget.
After the carp is cut into large pieces as wide as three fingers, directly put into the frying pan. After frying, remove the fish pieces to control
the oil, and once the seasoning is ripe, put the fried fish pieces in the seasoning and soak for about an hour before you can start eating.
How to make a vegetarian decoction is also the same, after boiling vegetarian vegetables, put them in a marinade, cook with a small fire for a quarter of an hour,
then turn off the fire, let the vegetarian vegetables suffocate in the marinade, and wait a while, after the vegetables absorb the flavor of the spice, halogens are made.
They marinated four types of vegetarian dishes, lotus root, eggs, fried tofu, and dried white beans.
Dried white tofu is made by directly cutting the tofu into palm-sized pieces
the hand was half an inch thick, then pressed it with a heavy object for more than an hour.
The three of them were busy in the kitchen for almost an hour, after the spices had completely boiled, they
put vegetarian dishes and fried fish pieces each into a vegetarian seasoning pot and a river seafood pan.
"You can eat it after an hour of boredom."
The chicken and the pig were almost salted, so Gu Jinli asked Qi Kangle to stop the fire.
"After the chicken and pork are filled for half an hour, remove, dry and cut into dishes. Pig's leg rest pot
boiled, boiled goat meat, and boiled beef should be kept cooked. It is harder to cook. It needs to be cooked for half an hour longer."
Gu Daya and Qi Kangle nodded straight, recalling every word Gu Jinli said and every move made lo mei in their hearts.
Seeing that they were always nervous, Gu Jinli said with a smile: "Auntie, Cousin Le, you don't need to be too nervous. If you are
can't learn it once, you can learn it a second time." Gu Daya hurriedly waved her hand: "You don't want to, let's make lo-mei food one more time
. It's very expensive."
It's chicken and beef and mutton, especially beef, which is very difficult to buy. It was purchased by the Tu Jiang Family from the Jin county seat, more than three times more expensive than pork.
sell it for 200 Wen per catty, and we'll get it all back." Gu Daya was a little surprised when she heard the price, but she
thinking of those wealthy households, they often went in and out of restaurants for a few taels, or even tens
silver taels are one meal, and given the price of boiled beef, they don't think it's expensive.
"Little fish, we've tried a clay furnace for roasted ducks. The furnace has not collapsed, and the heat inside is evenly distributed. "Gu Dashan ran into the kitchen with
an old gray face and asked Gu Jinli, "Is lo mei ready? ? When was it here?" Did your aunt's house cook you roast duck?"
"It's almost done, let's cook the roast duck now." Gu Jinli and the others came out of the kitchen and said
to Cui Shi: "Mother, go to the kitchen and help guard the fire. The fire will be extinguished after another half hour No need to be removed, just put it in the pot and let stand.
” it's almost noon, and you won't be on time if it's late.” Cui heard from Gu Jinli that to
making that roasted duck, it takes two hours just to dry the duck, which is very time consuming.
Gu Jinli smiled and said: "Don't worry, mother, you can definitely eat roasted duck tonight."
He ran back home, picked up a bag of seasoning cloth, and followed Gu Dashan and the others to Gu Daya's house.
In the backyard of Gu Daya's house, a people-high earth furnace had been built with blue bricks and mud.
The ground burning place was made by Gu Dashan and the third grandfather together After three days of work and two revisions as per Jinli's instructions, the ground burning place was finally completed.
The ground furnace is divided into upper and lower floors, the lower layer is used to burn fire, and the upper layer is used to hang ducks, there is a hole in the
where the upper and lower layers are connected, and the iron plate with six holes.is placed on it, which can block the open flame, but can make the heat of the fire burn into the upper layer.
“Little fish, fifth duck ready to be killed.” Qi Panzi moved the processed duck.
Gu Jinli handed Qi Panpan a cloth bag of spices: "Enter this fine spice into the belly of a duck, then cover the hole with this long iron needle." Gu Jinli brought mother and daughter
Gu Power to Qi Panzi again. kitchen, start making crispy water.
Roasted duck with crispy skin water will make duck skin crispy.
It is easy to make crisp skin water, boil maltose with water, turn off the fire, then add vinegar and Huadiao wine, and become crispy skin water.
After making the crisp skin water, Gu Jinli asked Qi Panzi to bring along a duck filled with herbs, which he had,
gave him a small bamboo tube about the size of a finger, pointed to the incision of the duck's neck and said: "Blow air into it, blow the duck's skin you have to stir it."
Gu Jinli told Qi Panzi in detail about blowing a duck a few days ago, and Qi Panzi knew how to blow a duck, and he managed to blow five ducks in no time.
After blowing the duck, put the duck in boiling water and burn it again. Once the duck skin is completely mature, it,
give me some more crispy water: "Take out the duck to dry." "Hey." Qi Panzi hurriedly picked up the duck
Go under the roof to dry.
Two full hours later, the duck finally dried up, and the duck skin color became darker than before. Gu Jinli said, "This is a roasted duck.
" The duck was hung in the furnace with a stick and hung on an iron rod inside.
After hanging the duck, start burning the kiln.
First cook with a big fire for a quarter of an hour, then bake with a small fire for half an hour, and the roasted duck is ready.
"The red one is a roast duck? The color is so pretty. If you serve this dish during the New Year
Lunar, it'll be very festive. "Gu Daya saw the roasted duck being brought out, and was overjoyed. This roasted duck is definitely better than boiled meat. .
Looking at the roasted duck, Qi Kangming was also full of admiration: "The color was like
dandelion, and its aroma is abundant. You're so good, Xiaoyu, you can make such a delicacy."