Chapter 2031： Try dishes

When it comes to Chinese food, Beijing Roast Duck is indispensable. Although Chef Chen has not studied the Eight Classics of Zhenger, he has a wide range of people. Then he will invite the former Quanjude master to make the most authentic Beijing Roast Duck for guests.

Since we are going to be the most authentic, we naturally have to start with the ingredients. The authentic Beijing roast duck uses stuffed duck, which is originally produced in Beijing and is one of the world's famous meat duck varieties.

Its plumage is white, only its mouth and feet are orange. It has a big head and a thick neck, a plump chest, a wide back, long body, and short legs. It swayed from side to side as it walked, and it was unavoidable to scream a few times. It's clunky and funny.

The physique of a stuffed duck is strong, and it has a strong ability to adapt to the environment. It grows fast and matures early. A mature stuffed duck can weigh up to 3~4 kg. A newly hatched duckling can grow to more than 2 kg after 2 months.

Why is it called filling duck? This is the crystallization of the wisdom of the working people in country Z.

Stuffing duck is actually a verb, usually when the young ducks are 70 to 90 days old, most of them start when the main wing feathers have just begun to grow and weigh about 2 kg, because at this time the most meat can be obtained with the least feed. , And the duck meat is tender and oily.

After this time, although it can also be "filled", because ducks begin to grow feathers, a lot of nutrients need to be used for hair growth, which is not economical.

The feed for duck stuffing is mainly grain powder. Of course, for the luxurious ones, add some nutrients such as cod liver oil and vitamins. Add boiling water and mix into a porridge, or knead it into a "dose" that is slightly thicker than your fingers. When it gets colder, break the duck’s mouth open and fill it into the duck’s esophagus twice a day.

At the same time, it is necessary to appropriately restrict its movement, put it in a duck house specially prepared for it, and often give it a little clean water to drink, so that after a few days, the duck will quickly become obese.

Stuffed ducks also lay eggs, but they mainly use its meat. When stuffing ducks, they often have to pluck their hair, mainly to pluck the main wing feathers and aileron feathers on the wings and all tail feathers.

Pulling hair can promote blood circulation throughout the ducks, leading to early moulting and shortening the moulting period, so that it temporarily stops laying eggs, fully absorbs the nutrients in the food, and accumulates more fat in the body to achieve the purpose of fattening.

Because ducks generally do not lay eggs during the moulting period; if they feed on ducks that are laying eggs, the nutritional effect of the food will be dispersed, making the fattening less than ideal.

The function of plucking is to destroy the life of ducks in a short time and achieve the purpose of artificial control. Therefore, plucking is a good auxiliary method for duck filling.

In order to obtain the most perfect duck embryo, from now on, we must select the newly hatched ducklings and carefully take care of them by the master to ensure that they will have the most perfect body and fat duck embryos after 4 months.

Of course, the feed and water you drink are different from those of ordinary roast ducks. They are both the best and top-notch, and the gravy is also the most perfect.

Today the teacher came to the United States specially. First, he met Yang Cheng, the wedding host, and made a roast duck to try dishes. In fact, Yang Cheng didn't think it necessary. The teacher's experience and craftsmanship were completely trustworthy.

But Chef Chen feels that the process must be rigorous. If you want to try the dishes, it is better to try them all.

The dishes were sampled in the restaurant of Chef Chen's friend, which is also a Chinese restaurant. There is a roast duck oven introduced by the owner from Beijing, and fruit trees are transported by air once a month.

The duck embryo was brought by the master from China, and there were problems when entering the customs. Yang Cheng called White to solve it.

In the restaurant, Yang Cheng and Luo Yue were whispering behind the table. Just waiting, the taste buds were already opened by the smell of roast duck.

After the master’s apprentice pushed the duck over and performed some duck-slice tricks, Yang Cheng finally couldn’t help but start. The first bite of the lotus leaf cake was not used and it was eaten directly with the sauce. The duck skin was crispy and chewy. The duck meat is soft and glutinous and tender, wrapped in dipping sauce and stuffed in the mouth, there is no sense of satisfaction.

The common dipping material for roast duck is sweet sauce + shredded green onion, but the master craftsman prepares more abundantly. There are also white sugar, hawthorn strips, shredded cucumber, garlic, small pickles, etc. The crispy roasted duck skin with white sugar is unexpectedly delicious , This is Luo Yue, who has never eaten this ABC, so he was hooked.

The duck rack left after the duck meat was sliced ​​back to the back kitchen. Chef Chen made the salt and pepper duck rack by himself, which is definitely a good tool for drinking.

In the end, Yang Cheng took the master from the back kitchen to thank him, and invited the other party to participate in the cooking test. The other party was actually only over 60, and his body was very strong, but Yang Cheng did this to show respect.

Roast duck did not say that when the time comes, the use of carefully raised ducks will bring the experience to a higher level.

After eating the roast duck, Chef Chen started his performance. Once again, he emphasized that even today’s dishes were tasted by Chef Chen personally looking for friends in China. After finding the origin of the ingredients, he would fly over them as quickly as possible, including the ingredients. The dishes and seasonings are also sourced from China.

The first dish-grilled puffer fish with rice grass.

Everyone knows that badly handled pufferfish are highly toxic, but the cooks in Jiangnan have their own secrets. In the past, pufferfish had to be tasted by the chefs, and customers waited another 20 minutes to start the dishes.

There is no need to be so particular now. A gentleman once said that puffer fish is a few delicacies that a person must eat in his life.

In fact, for the northerners, the most acceptable Yangtze River Sanxian is the puffer fish. The meat is delicious and there are not so many annoying intermuscular spines.

Compared with the lightness of Huaiyang cuisine, the rich taste of braised pufferfish, the plump meat quality and the refreshment of gnawing big bones in soy sauce are their own advantages.

Luo Yue tried the puffer fish for the first time. Before eating, she was still full of sadness, as if she was about to take poison.

However, with Chef Chen’s repeated assurances and Yang Cheng’s constant persuasion, she finally put down her chopsticks. The first time she ate, naturally, she started with the barbed puffer fish skin, followed by the more delicious puffer fish liver and roasted baizi. (Blowfish jingzi) and saplings, not only do they have fresh eyebrows, but the key is dipped in the thick braised broth. It is really a fairy-like taste. After only a few mouthfuls, you can understand why the sorrows have been brave since ancient times. Life is in danger, and I have to eat puffer fish to satisfy my appetite.

Because this one is a wild pufferfish, plus the cost of air transportation, if it is listed for sale in Los Angeles, it will start at at least $200!

If you add Chef Chen's signature and craftsmanship, you can double it again!

In "The Synopsis of the Golden Chamber" by Zhang Zhongjing, a famous doctor in the Han Dynasty, the poison of the puffer fish was solved by "boiled juice with reed roots"; the long poem "Blowfish Song" by the literati Zhu Yizun of the Qing Dynasty also mentioned the treatment of "eyes and intestines bleeding".

So don't be afraid, as long as you get medical treatment in time, the puffer fish poison will not kill you, and a chef with rich experience like Chef Chen understands some emergency measures and will definitely not kill anyone.

There are more than 40 kinds of puffer fish in the coast of Z country, and different species have different toxin strength. It is difficult for ordinary people to tell whether wild puffer fish are edible.

Since the 1990s, wild pufferfish have become increasingly rare, and breeding has become the mainstream. The artificially raised pufferfish can be basically non-toxic and safe for consumption, but the handling of pufferfish still requires caution.

The specific method is to pat the puffer fish first, let it bulge up, cut off the fins and eyes, cut open the belly and quickly take out the liver and white berries (jing nest or luan nest), then tear off the whole fish skin, and finally Rinse the fish meat, fish skin, fish liver, and white seeds repeatedly under running water.

The puffer fish is firm and tastes more delicious as you chew, but it is the other parts that make the diners linger.

The fish skin is rich in gum, and the burr side is rolled and sandwiched in the mouth. It is soft and soft; the cod liver is fresh and fragrant, and it is even more delicious when it is stirred with oil; the white seeds are soft and mellow, a bit like cream, and It has no smell, especially the freshly killed puffer fish. The more special way to eat it is to directly use fresh puffer fish Baizi for hot pot, so fresh that it loses eyebrows!

For the puffer fish alone, Chef Chen has cooked several dishes, like this one just now, which is braised puffer fish in soy sauce. After the oil is hot, add **** slices and puffer fish liver. Stir for a minute or two, first to force the fat and flavor. Come out; add green onion and puffer fish meat, use beer instead of water to add flavor, add old rock sugar, light soy sauce, dark soy sauce and simmer for half an hour; add fish skin and white seeds before serving, and then put grass head, the classic braised puffer fish is just finished.

Next, Chef Chen made another puffer fish with white sauce. The method is basically the same as that of braised pork. Add the ingredients according to the parts, add water and a little beer to simmer slowly, and simmer until the soup is milky and white. Combine it with spring bamboo shoots and add freshness!

In fact, the broth of the puffer fish is still delicious, let alone the pure wild puffer?

At present, some farms will directly introduce the Yangtze River water source to breed fresh fish, or raise them into cages and throw them into the river to create a living environment close to wild fresh fish.

So when the wedding starts, even if there are no wild puffer fish, they can be replaced by farmed boutiques. Anyway, it is a group of foreigners and ABC who have never seen the world. The farming is enough for them to open their eyes.

In fact, no matter whether it is farmed or wild, it is still the best time for puffer fish to eat before Qingming. At this time, the puffer fish is in the spawning period, and the burrs on the skin are softer and more plump.

In country Z, the practice of puffer fish is not absolute. The chefs in Jiangnan also pay attention to inheritance and innovation. In addition to braised and white sauce, there are also puffer fish sambo, puffer fish wonton, puffer fish fried rice, puffer fish rice and other dishes. Chef Chen also has one by one. Master, let Yang Cheng eat them greatly.

Fortunately, the amount is not large, otherwise they will have to surrender as soon as the experiment begins!

The second dish is from the Yangtze River-steamed shad

Everyone knows that Zhang Ailing has three hatreds, the most famous of which is the unfinished red house and the fragrance of crabapples, but few people know why such a talented woman hates so many shad bones. It seems that people who have the attributes of foodies have had them since ancient times.

Ancient shad belonged to the genus of Sanzhen and Jiu Lie, and was bestowed by the emperor to praise the character of his ministers. Shad is said to be extremely temperamental and die when it touches the net. Only the ones caught that day are delicious.

Therefore, Chef Chen also took a lot of thought to get the shad to Los Angeles and try to ensure that it is as delicious as possible.

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