Fu Yu took the pot and added rapeseed oil and cooked lard until it was 80% hot.
The flavor of the soft and glutinous sauce duck is slightly spicy, while the classic cooking method combines different flavors from the north and the south. The various sauces are skillfully blended together in a harmonious way.
In the operation of classic old-flavor recipes, it is recommended not to use salad oil when stir-frying duck, but to use rapeseed oil mixed with cooked lard.
Rapeseed oil can highlight the aroma, and cooked lard can highlight the meat flavor. The combination of the two is perfect.
The young worker standing nearby suddenly showed a surprised look.
He had never thought that rapeseed oil could be mixed with cooked lard for frying.
And this blend of flavors, smells...
Don’t tell me, it’s really delicious!
I obviously thought that using lard would cover up the aroma of the old shelduck, but I didn't expect that after lard was mixed with rapeseed oil, it would have such a perfect aroma.
Fu Yu is also very satisfied with the strong flavor of rapeseed oil mixed with lard.
He put the ginger slices into the oil pan and sauteed until fragrant, then added the duck meat and slowly sautéed over low heat until fragrant.
Add pork rib sauce, spicy sauce, Zhuhou sauce, dark soy sauce... Laimeizi chili sauce and stir-fry until fragrant.
Then add bay leaves, grass fruits... Codonopsis pilosula and dried chilies, and continue to stir-fry.
After sautéing until fragrant, add stock to cover the duck meat.
Add MSG, chicken essence, and sugar, and simmer over low heat for 90 minutes.
There is an additional suggestion in the classic old taste recipe. If you are short of time, you can use a pressure cooker to press it.
However, while saving time, the meat quality of the old shelduck will definitely be affected.
In terms of taste, it cannot compare to the taste of duck meat that is truly slow-cooked.
Fu Yu checked the time and made sure it was still too late, so he decided to simmer on low heat step by step.
After all, the duck meat stewed in this way will be soft, glutinous and delicious.
Moreover, he is very confident in his fire control skills.
While the duck meat was stewing, Fu Yu took the initiative to help Liu Zhangpeng take the order from the front hall.
With Fu Yu's help, Liu Zhangpeng felt much relieved.
However, this time was the peak period of dining, and the two of them had no time to talk at all. They stood busy in front of the kitchen counter.
7:40 p.m.
After finally interspersing the ordering orders on hand with serving dishes to ensure that every customer who comes to the store has a dish on the table, the high-intensity rhythm of kicking the back of the head in the kitchen is finally relieved a little.
Liu Zhangpeng breathed a sigh of relief. Before he could catch his breath, he heard Fu Yu ask: "Chef Liu, it's almost eight o'clock. Should you start preparing golden soup and green tofu?"
Liu Zhangpeng looked at the time and nodded: "Well, I'll start doing it now."
Fu Yu is very interested in this green tofu with golden soup.
Because there are also cooking tutorials on this dish in the classic old taste recipes.
He was very curious about what improvements Liu Jiacai would make to this dish.
And this improved method might help him improve his cooking skills.
Fu Yu took the initiative to take over the work at hand from Liu Zhangpeng.
Although there is no rush to serve the current ordering list, the kitchen still needs to seize the time and complete all the ordering dishes as soon as possible.
Fu Yu was used to bossing around Zhang Jinyu, so he was completely rude to the cook assigned to him by Liu Yunong.
He put the semi-finished dishes into the pot and simmered them briefly. After adjusting the heat, he asked the chef to keep an eye on the pot, while he went up to Liu Zhangpeng's side to steal the cooking method of golden soup green tofu.
As Fu Yu watched, Liu Zhangpeng didn't feel the slightest pressure from being stolen from his master.
And following his boss's teaching methods, Liu Zhangpeng even taught Fu Yu while cooking.
"First, beat the eggs and soy milk well like this, then steam them in a pot."
"Cut it into pieces and fry it for later use."
"Steam the pumpkin and mash it, add an appropriate amount of water and cook it into a soup."
"At this time, be careful not to add too much water. The pumpkin is not thick enough, which will affect the taste of the finished product and the presentation effect."
"Finally, fry the mushrooms, put them on the fried tofu cubes, and top them with pumpkin soup."
Fu Yu watched Liu Zhangpeng's operation while secretly comparing the tutorials on the classic old-flavor recipes.
I found that Liujia cuisine has made clever improvements in cooking methods.
For example, the tofu used is tender tofu made with authentic brine, and when cooking, soy milk made from pure soybeans is added, and the taste is very pure.
Another example is Yunnan matsutake placed on oiled tofu cubes, which has a strong and special aroma. Combined with the fragrance of tofu, the taste is very unique.
Fu Yu benefited a lot from watching Liu Zhangpeng's cooking from beginning to end.
He realized that cuisines like Liu's cuisine with deep family traditions, the cooking methods that condensed the cooking experience and wisdom of several generations and were finally passed down, were simply inaccessible to ordinary people, let alone rely on their own The treasures that can be explored and summarized by one's own strength.
Although he always knew that he was very lucky to be able to learn Liu's cooking from Liu Yunong.
But at this moment, he truly realized that this was no longer just luck, it was entirely the result of the Grandmaster feeding the food to him, and feeding it to his mouth bite by bite.
After Fu Yu watched Liu Zhangpeng make the final arrangements, he turned back to his kitchen counter without wasting any more time.
He continued cooking the duck with soft and glutinous sauce.
At this time, the waiter came to the kitchen and informed that the customer who had made the reservation had arrived.
Shen Laosan was taken to the private room by the waiter, ready to serve food at any time.
Fu Yu got the news and became more agile in his actions.
The old shelduck in the pot has been stewed.
Fu Yu took the pot and put the duck meat into the basin.
Instruct the waiter to heat up another pot, add red oil and stir-fry.
Put the stewed duck meat and soup into the pot, and add 50 grams of stock to reduce the juice.
Remove from the pot and serve on a plate, sprinkle with chopped green onions, coriander and chili peppers.
In less than three minutes, the soft and glutinous sauce duck is ready to be served.
Liu Zhangpeng came over specially to take a look at the soft and glutinous sauce duck made by Fu Yu.
The presentation was not very picky, the duck meat pieces were cut into appropriate sizes, bright red in color, and the color of the soup was perfectly blended.
And without tasting it, just smelling the tangy aroma will tell you that this dish is very authentic.
Liu Zhangpeng did not touch the dishes on the plate, but used a spoon to scrape some of the soup from the bottom of the pot to taste.
The taste is mellow in the mouth, the soup is rich in texture, and the deep taste leaves an endless aftertaste in the mouth, making it appetizing.
Although the taste is indeed somewhat different from the Liujia cuisine cooking method, it cannot be denied that this dish is very delicious.
And whether it's the color, smell, or taste, it's all handled perfectly.
I don’t know what other people will think after tasting it, and he has not tasted the texture of duck meat, but just based on the fragrant soup, Liu Zhangpeng feels that the taste of this dish is no better than that made with Liu’s cooking techniques. Difference.
There is even a feeling that each has its own merits.
