Fu Yu has always been a man of ideas and fairly decisive in his actions.
He went through the available personal skills one by one.
Since there are only basic skills to choose from, there is nothing to worry about.
Cook.
Not available at the moment.
Fry.
The target has been met, next one.
Braised.
don't want!
Fry.
Pass!
...
Bake!
Fu Yu's eyes lit up when he thought of the roast duck that made him salivate.
It is better to give people fish than to give them fish!
This roast duck is so delicious. If you can learn how to cook it, you can find an opportunity to cook one to satisfy your craving when you want to eat it in the future.
Chollima also has a roasting area. Although the scale and equipment are not as good as the music restaurant, it is not difficult to roast a duck.
That’s it!
Fu Yu chose baking as a personal skill without hesitation.
It is better to rush early than to rush late.
If you learn it now, you can learn other skills when you have the opportunity in the future.
【Ding! Yao Shi’s personal skill of baking has been selected for learning, and formal teaching will begin soon]
At noon that day, Zhang Zhengang discussed the distribution of dishes for the evening with the two chefs. When he returned to his kitchen counter, he saw Yao Shi chatting happily with Fu Yu and looking at him from time to time.
Zhang Zhen's sixth sense made him feel that something was wrong.
"Zhang Zhen, come here!" Yao Shi happened to look over and greeted Zhang Zhen when he saw him raising his head.
"..." Zhang Zhen had a serious look on his face, and he always felt as if something bad was about to happen.
"I think it's interesting how they make roast duck, and I want to learn how to do it." Sure enough, Fu Yu said immediately.
When Zhang Zhen heard this, he sighed secretly, Fu Yu is still too young after all!
Is this secret recipe for roast duck something you can learn if you want to?
"Okay, let's go, I'll take you there now." Yao Shi said cheerfully.
Normally, Yao Shi would definitely not be able to say this.
This roast duck is a specialty of their store. From roasting to seasoning ratio to final slicing and serving, it was all Yao Shi's painstaking effort. How could he let others steal his lesson?
Zhang Zhen: "..."
"Really! That's great!" Fu Yu's eyes sparkled.
The system will not deceive me!
"What about that, Zhang Zhen, you can take over Fu Yu's work first." Yao Shi assigned a job to Zhang Zhen.
"...Okay, boss."
Zhang Zhen looked at his boss dumbfounded and took Fu Yu to the baking area.
ah! This this......
It took Zhang Zhen a long time to find his voice and murmured hoarsely: "Isn't this chef the boss's illegitimate son? Otherwise, why did he reveal the secret recipe?"
Although the ducks used in the music restaurant are not as good as the stuffed ducks produced in Yuquan Mountain, they are also grass ducks purchased from farmers in the countryside.
The same thin skin, tender meat and good taste.
Since you want to learn how to cook roast duck, you must start by choosing duck.
Because the music restaurant uses a large amount, the ducks are processed outside, frozen and then shipped over.
When processing in the kitchen, it is immediately slowed down and then blanched and colored.
Fu Yu actually blanched the chicken skin and gave it a sugary color in Qianlima.
At this time, it was quite easy to listen to Yao Shi's instructions.
Rinse the basin containing the sugar water, add the maltose and water and mix well.
Then put the pot on the fire, add water, and bring to a boil.
Yao Shi taught: "At this time, a strong fire must be used, the water must be boiled, and the ratio of sugar to water must be appropriate, so that the duck skin noodles can be burnt bright and beautiful."
Fu Yu nodded, lifted the duck hook with his left hand and lifted the duck to the top of the pot. He held a spoon in his right hand and scooped up the boiling water in the pot.
While Fu Yu was operating, Yao Shi carefully warned: "Be careful not to immerse the duck's head in the water."
Fu Yu did as he was told.
Starting from the knife edge of the duck body, scald the duck skin from top to bottom.
Yao Shi further explained: "When scalding duck skin, be careful and make sure it is done 3-4 times."
Fu Yu quickly permed it one more time.
After the duck skin is blanched, quickly lift the duck to the top of the sugar water basin and pour the mixed sugar water over the duck body.
Finally, remove the water from the duck cavity.
As for the ratio of sugar to water and the mixing method, Yao Shi told Fu Yu alone.
Fu Yu wrote it down carefully and sighed in his heart. Even if he was manipulated by the system, Chef Yao's belief in keeping his secret recipe was still strong.
Fu Yu didn't plan to tell anyone else about this secret recipe. At most, he would have the conditions in the future. Occasionally he would be very greedy, so he would get one to improve his food.
After blanching the skin and giving it a sugar color, you can dry it.
Hang the duck blanks that have been blanched and sugared on a duck hanging pole and place them in a cool, ventilated place to dry the duck skin.
There are still tricks to this process.
Yao Shi guided: "When drying the duck blanks, avoid sunlight and do not use high-intensity lights. In winter, do not install heating equipment indoors. When drying the duck blanks, you must observe its changes at any time. If you find oil spillage from the duck skin, Take it off immediately and store it in a cold storage."
This is all the experience he has accumulated over many years of production.
Fu Yu is a good student, not only diligent and studious, but also very smart.
Yao Shi is very easy to teach.
After the preliminary work is completed, the next step is the key step of making roast duck.
Roast duck, the most important thing is roasted.
Yao Shi also attaches great importance to this.
Music restaurants have always mainly used jujube firewood as fuel. When the supply of jujube firewood cannot be met, they will switch to peach, apricot, pear and other fruit tree firewood.
There are dedicated people to make fires and prepare firewood, and the methods are not difficult. Those who know how to light a fire and start a stove can easily do this.
The only troublesome thing is that the duck is blocked, which is to prevent the soup from flowing out after the duck body is filled with soup.
Yao Shi taught Fu Yu a method of using clever force, and Fu Yu followed it and succeeded the first time.
The subsequent soup filling and second coloring process were equally smooth.
After this is done, it can be baked in the oven.
In front of the roasting master, Yao Shi was operating with his own hands while instructing Fu Yu: "During the roasting process, firepower is the key. It should be adjusted at any time as needed. Generally, when the duck billet is first put into the furnace, the fire should be more intense. , as the temperature in the furnace increases and the duck billet is colored, the firepower will gradually weaken."
"After the duck is put into the furnace, turn the right side of the duck body toward the fire. When the right side of the back is roasted until orange, turn the duck body so that the left side of the back faces the fire. When the left side of the duck body is the same as the right side, When the color changes, turn the duck body, roast the left breast, and roast the whole body in turn."
"The color of the duck's body is basically even. When the white and oily soup overflows from the knife edge of the duck's body, pick up the duck, lift its crotch again to look for color, and it's ready to be taken out of the oven."
Fu Yu listened carefully and kept all the operations in mind.
The roasting chef was dumbfounded.
This, why did the boss teach me personally?
Even when he first took over the baking job, the boss didn't teach him so carefully and just let him explore on his own.
Thinking of this, the roasting master looked at Fu Yu a little differently.
