Chapter 591： Braised Duck (1/2)
Bai Mao Mao gave Qin Wuyong a weird look.
”I said why the style of this fork is so different from that of a table of dishes. It turns out that Lin Chou did not make it at all.”
Qin Wuyong felt that he was insulted,
”What is a fork! Do you have any eyesight! This is a large skewers of clam meat created by the chef under the wise guidance of Boss Lin. You can eat one skewer and think of two skewers, which is more than a big waist.”
”...”
Everyone silently watched Qin Wuyong's constantly waving gadgets:
It was a Y-shaped wooden fork with a length of at least half a meter. A round ball in the middle of the two pieces of wood was **** by a rattan. It was so knowledgeable that everyone could not see the spherical object that looked like food. What is the body-but if those rattans are loosened, it should be a slingshot.
”Cough” Qin Wuyong himself was a little embarrassed, pointing to the ball and said, ”Look at this...er, the surface of this ball has a slightly burnt texture, crisp but not mushy. Look at the meat inside, it's rich in juices. , Don’t look at this shape is very unique, in fact, it is a large slice of black butterfly scallop meat and smoked flying fish slices. I have individually adjusted the flavor of each piece of meat. The lemon leaves, Iron wire vine powder, oh yes, I also borrowed some American devil peppers from Boss Lin.”
Everyone continued to remain silent--the expression was like silent mourning.
The long face looks so anxious,
”So how do you eat this stuff?”
Qin Wuyong was very satisfied with the long-faced support. He did not know where he took out a bright and shiny knife. It was like peeling an apple. The white meat fell into the bowl one after another, which looked strange. pleasing.
A big bowl full of shellfish slammed in front of the long face,
”Come on, taste it, I'm full of it~”
The long face looked at the big bowl that was longer than his own face, ”Then, that...I just ask...Isn't it...”
Qin Wuyong grinned and smiled savagely.
With a long face coughing, he carefully put a piece in his mouth,
”Hey? It tastes like... I will try again...”
After Long Face ”tastes” the whole bowl of meat slices,
”Hiccup~ If you have a bowl of white rice, it’s good, useless brother, it’s not that I said, you’re going to set up a stall at the gate of the Wu school, and the designation is much more popular than the'Aunt Zhang barbecue bibimbap'. Well, there is no sesame oil. Almost meaning.”
Qin Wuyong was quite happy at first, but after listening to him, his face was black and black.
Watching the fan barrage boos flying up, he explained wittily,
”Ah, in fact, the main reason is that the fish is a bit stale. I didn't catch the fish. I used the flying fish a few days ago. This is totally an accident.”
He burped with a long face, ”I still care more about where Boss Lin got the duck.”
Lin Chou patted his forehead.
”Don't tell me I forgot, the duck is still in the stove!”
”?”
Lin Chou faced everyone's puzzled expressions, ”Come on, a few people, shovel away the fire, there is still an oven buried underneath!”
”!”
A group of people rushed to put out the fire in the temporary kitchen, cut through the ground, and dug out a giant stone ball as high as two people.
This stone ball is tied together with two hemispheres, and the gap in the middle is sealed with yellow mud. The originally moist mud has long been baked and it is very hard.
After Lin Chou waved his wooden stick to break the yellow mud seal and cut the tying vines, he lifted the upper part of the stone ball as soon as he reached out.
”boom!”
The steam inside burst out like a mushroom cloud, and immediately enveloped a few square meters of space nearby. The huge amount of steam was also mixed with wisps of light blue smoke. These blue smoke have a higher temperature and are full of meaty taste. .
Fortunately, everyone is an evolutionary with high blood defense and high defense, so they have not been burned.
”Hey, it smells so good.”
The nice voice of ”Zila La” came from inside, and everyone looked intently, only to see a sauce-red, oily duck lying all over the pot.
”Wow~ roast duck!”
”Hey, I don't know. Don't see the whole duck, it's called roast duck. The roast duck has to be tender on the outside. Look at the duck in the pot, the skin is still tender.”
Lin Chou stretched out his hands at Qin Wuyong, ”I'll leave it to you, I think you are quite skilled with the meaty movements just now...”
Qin Wuyong said enthusiastically,
”Look at it!”
Soon, a large plate of good duck meat came up.
It has to be said that Qin Wuyong's skill in sliced meat is really good. Each slice of duck meat is a standard one-centimeter thick slanted blade with skin, and all the duck skins are neatly placed on the plate, steaming hot.
Qin Wuyong said cheerfully,
”Boss Lin, just now everyone was guessing what your duck is doing. Tell me about it.”
Lin Chou scratched his head,
”Actually, this should be regarded as a braised duck...there is a fuel block brought by the scientific expedition team under each fire. At that time, we dug deep, and after the fire burned the pit to the heat, we put the duck in the spherical braising oven. Put it down, the upper part continues to burn, and the lower part is roasted with residual temperature. The duck belly and skin are filled with brine-in fact, the duck is almost completely spherical when it enters the furnace, and it hangs in the center of the spherical furnace not directly against the inner wall. In contact, the temperature of such a simple stove is much lower than that of a grill. During the heating process, the brine in the duck's body seeps out and drips into the stove, it turns into hot steam, which is used to fumigate the duck.”
”Because the yellow mud seals the gap and is buried underground, the speed at which the steam escapes is actually very slow. The temperature at the beginning will be around 170 degrees. This period of time can be called ”roasting”. The moisture on the surface will be evaporated to dryness, the cortex will shrink tightly, and a layer of burnt yellow will be hung on it. With more and more steam, the temperature will gradually drop, but due to the air pressure, it will not drop to one hundred one in the end. Below ten degrees, this becomes a long-lasting fumigation method. If the time and temperature are controlled properly, the brine in the duck's belly flows clean and the steam in the stove dissipates, the duck is just cooked through-after all, the yellow mud is sealed. The power is very limited.”
Bai Xiaoxiao said,
”So just wait for the brine dripping out of the duck's belly, and it will become steam on the surface of this big ball, the duck that is steamed?”
”Well... Generally speaking, there is a little difference from steaming...”
”It's so perverted!”
”...”
I wiped it, what's wrong? Hey!
Lin Sorrow rolled his eyes, ”Can you swallow the duck in your mouth when you say this? Wouldn't your conscience hurt?”