Just like the last time he got the Wanbao purple casserole, when Yang Ming got the black cauldron of the Vortex Longshuo, a pillar of light invisible to ordinary people entered the black cauldron.
Shenglong Pot: Keep the ingredients alive all the time.
Yang Ming entered the shop and found the ingredients provided by the system, which turned out to be a white-skinned duck, still alive.
"System, let's introduce the ingredients."
"Host, this is a low-level duck psychic beast, the duck is fat, the whole body is white, in addition to absorbing the overflowing life energy and cultivating immortal arts, it only drinks water to survive."
"When it grows to the forty-fifth day, it is the peak of the fattest and delicious duck meat."
The system said seriously and seriously.
Now, Yang Ming is ready to roast the duck in a raw dragon pot.
Yang Ming took a bowl and put in warm water and salt.
Then, he put the two wings of the duck together, the thumb and index finger of his left hand grasped the base of the duck's arm, the back of the duck was close to the back of the hand, the little finger hooked the duck's right leg, and then pinched the duck's beak with his hand, the neck bent upward, and gave the head to the thumb and index finger that grabbed the base of the duck's arm, and pinched it between the duck's head and neck.
At this time, the posture of the duck breast facing upwards is presented.
There is a sense of the picture that leads the neck to kill.
Yang Ming picked up the knife and cut a small cut at the duck's neck, the size of a soybean grain, to cut off the trachea.
Then, he pinched the duck's beak with his hand, pulled the neck up and down, dripped the blood into the bowl, and when the duck stopped shaking, he could go down to the boiler to burn the feathers.
Blanching does not need boiling water, about 60C, otherwise it will be ripe.
After getting out of the pot, Yang Ming pulls the duck palm with his left hand to make the duck float in the pot, and uses a wooden stick with his right hand to pluck the duck feathers at any time to achieve the purpose of rapid water penetration.
After the duck feathers were scalded out of the pot, Yang Ming hurriedly began to cook the feathers while they were hot.
First simmer the breast, then the neck, then the back, grab the crotch, and pull the tip of the tail.
For the first time, Yang Ming was more naïve, and his hands were in a hurry, and sweat the size of soybeans dripped from his forehead.
The preliminary preparation of roast duck has just begun.
The next step is hair selection.
Yang Ming first used a tweezer knife, one end of the knife head, with the thumb to cooperate, close to the duck feather twist, if necessary, with the tip of the pliers.
Do not break the duck skin, especially the duck breast, so as not to leak air when opening the embryo and oil during roasting, which will affect the appearance of the duck.
This is followed by a boost, which is a crucial step in preparation.
Yang Ming washed the duck and put it on the wooden table, cut off both palms under the calf joint, cut the esophagus and trachea of the larynx, and pulled out the duck tongue from the mouth.
Holding the duck's head in his left hand, his right hand pulls out the esophagus from the laryngeal incision, and the thumb of his left hand advances along the esophagus toward the bursa to separate the esophagus from the surrounding connective tissue.
When the esophagus was dissected, Yang Ming did not cut it, but left it in the neck cavity.
Then, with his right hand, he inserted the air valve of the air pump into the neck cavity from the knife edge, and with his left hand, he held the neck and the valve together, opened the valve, and slowly filled the air between the subcutaneous fat and connective tissue of the duck.
When the air was filled to eighty percent, Yang Ming hurriedly closed the valve, took off the air nozzle, and tightly stuck the base of the duck's neck with his left index finger to prevent air runaway.
After that, he holds the neck and right arm of the duck with his thumb and middle finger, holds the right leg of the duck with his right hand, and lies down on the breast of the duck, squeezing his hands to the middle, so that the gas fills all parts of the duck's body.
At this time, visible to the naked eye, the duck is like a balloon, and its whole body is bulging, several times fatter than before, and it looks like the meat is bulging.
After the duck was pumped, Yang Ming no longer held the duck breast in his hands, but took the wings, leg bones, head and neck.
Because the finger touches the place where the air is pumped, there will be sunken fingerprints, which will affect the appearance of the roast duck and greatly affect the appetite.
When he was done with this, Yang Ming was already sweating profusely.
However, that's not all It can be seen how tedious the production of roast duck is Then, Yang Ming's left hand continued to hold the duck's neck and right arm, his index finger clamped on the root to block the qi, and the index finger of his right hand was inserted into the thousand-year-old killing place, and the rectum was broken and hooked out of the body, so that it was easy to take out the intestine when the intestine was removed.
This process is disgusting, and ordinary people really can't stand it Then, Yang Ming used the thumb of his right hand to push back twice under the duck's right armpit to expel the gas under the skin of the place, and then used a knife to make a small incision, which was a crescent-shaped knife edge.
Then, Yang Ming used his right thumb to reach into the knife edge, pushed down the serrated bone attached to the duck's vertebrae, and reached into the index finger to close the duck's breast and take out the heart.
If you haven't watched Bei Ye's film and television, please ignore this clip, because it's too disgusting Yang Ming took a deep breath, the air was full of the smell of blood, and he felt very uncomfortable.
After the esophagus was removed, Yang Ming tightened his left hand, and then went in with his right index finger to peel off the connective tissue around the gizzard and liver, and hooked the duck gizzard and pulled it outward.
At the same time, he let go of the duck's neck with his left hand and only pulled the esophagus, and together with his right hand, pulled the duck gizzard out of his body.
Then, Yang Ming used his right index finger to take out the liver and intestines.
Finally, Yang Ming stretched out his index finger and peeled off the two lungs from the chest wall along his spine. call After finishing these, Yang Ming hurriedly ran to wash his hands and clean up the bloody hands.
After all the internal organs were cleaned, Yang Ming used a high beam pole to cut one end into a triangle and the other end into a fork shape to make a "duck brace".
Then, in his right hand, he holds the end of the triangle, extends it from the knife edge on the side of the body, inserts the forked end into the spine of the knife, and then moves the end of the triangle forward so that it stands upright and supports it on the tripod bone of the chest.
This process is like sticking a hanger into your clothes.
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By doing so, the duck breast will be raised and the body will not be flattened when roasted.
Subsequently, Yang Ming chopped off the two wings from the first joint section of the duck's root.
Yang Ming picked up the right arm of the duck with his left hand, held the left leg of the duck with his right hand, the duck breast was facing up, and he was placed flat in the clear water pool, and filled with water from the knife edge.
At this time, Yang Ming's left thumb reached into the knife edge on the side of the body, pressed on the backbone, sandwiched the duck's neck between the index and middle fingers, and held the duck up with the palm of his hand, so that the tail was downward, and the index finger of the right hand stretched into the thousand-year-old killing place, hooking out the back intestines, that is, when the intestines were removed, the remaining small curved intestines in the thousand-year-killing place released the water from it.
Then, Yang Ming filled the duck with water, put the thumb of his right hand into the knife, and supported the duck's back with his hand, with his head down, so that the water flowed out of the duck's neck.
Wash again and again until washed. call Yang Ming wiped a handful of sweat and finally finished the preparations.
Next, it's time for the main event.
Yang Ming holds the duck's head with the thumb of his left hand, lifts the duck up, uses the thumb and index finger of his right hand to pinch and stretch the skin of the duck's neck, and then uses his right index finger to reach into the knife edge on the side of the body, picking the "duck support".
He holds the duck's right arm with his left hand so that the duck's body is vertical.
At this time, Yang Ming's left hand relaxed the duck's head, moved downward, so that his hand grasped the part of the duck's neck, picked up with his thumb, bent the duck's neck, his head was down, and the remaining four fingers held the duck's neck steadily.
Yang Ming holds the duck hook in his right hand, erects the hook, passes it through the dorsal side of the duck's neck, and then threads it through the muscles on the inside of the neck bone, so that the duck hook is worn on the neck.
Subsequently, Yang Ming blanched the duck skin with boiling water to tighten its pores, solidify the protein in the epidermal layer, expand the subcutaneous gas to the greatest extent, and make the skin dense and tense, shiny and smooth, which is easy to roast.
Finally, it's time for the final part.
Yang Ming holds the hook and loop in his left hand, so that the duck breast is outward, scoops a spoonful of boiling water with his right hand, first washes the knife edge on the side of the scalding body, so that the water comes down from the shoulder, seals the knife edge to prevent gas runaway, and then scalds it evenly all over the body.
Next, Yang Ming poured sugar water on the duck to give the roast duck a jujube red color and increase the crispiness of the roast duck.
To make the roast duck covered in sugar water, it must be beaten twice by pouring it.
Then, Yang Ming drained the blood in his chamber, and quickly dried it with the wind.
When the moisture inside and outside the duck skin is dried, the skin can be closely connected with the connective tissue under the skin, so that the skin layer is thickened, and the roasted duck skin is crispy.
At the same time, it retains its original shape and prevents the breasts from sagging when baking.
Before the roast duck was placed in the raw dragon pot, Yang Ming first stuffed a high beam rod into the thousand-year-old killing place, that is, it was blocked.
There is a knot to be stuffed into the thousand-year-old kill, which happens to be stuck at the sphincter muscle to prevent the outflow of boiling water.
Then, Yang Ming poured eighty percent full of boiling water from the knife edge on the side of his body.
In this way, when roasting, the duck can be cooked inside and roasted outside, cooked quickly, and can supplement the excessive consumption of water in the duck meat, making the duck crispy on the outside and tender on the inside.
After the duck meat enters the raw dragon pot, Yang Ming roasts it with a fire, and at the same time uses a lever to regularly change the position of the duck, so that the duck is heated evenly and can be roasted all over the body.
In doing so, the emphasis is on the fact that there must be skin on each piece of meat.
At this time, Yang Ming was even more careless.
He had to take care of the temperature If the temperature is too high, the duck will be roasted, and vice versa.
The duck embryo is heated evenly and strongly, and the subcutaneous fat has melted, and the roasted duck will have crispy skin and tender meat, bright skin, white and delicate meat, and delicious taste.
It is smokeless, has a strong bottom fire, and has a long burning time.
The roasted duck has a full appearance, the color gradually turns jujube red, the skin is crispy, the outside is charred and the inside is tender, if you taste it carefully, it must taste even more wonderful.
With the roast duck gradually taking shape, a mellow and distant roast fragrance drifted out with the breeze and spread to the outside of the store, which immediately caused the sound of everyone swallowing saliva. grunt grunt Shouhe's eyes were wide with lanterns, his throat moved up and down, and the sound of swallowing saliva was like a muffled thunder, resounding through the sky "Ah, why isn't it okay?"
"I'll wait until the flowers are gone" Shoutsuru drooled, and his face was full of hunger and thirst for my broadsword.
In the expectant eyes of everyone, Yang Ming finally finished the roast duck and put the roast duck on a white plate.
Looking at the roast duck that was as red as jade, Shouhe's eyes bloomed with unprecedented light.
"It smells so good."
Shouhe twitched his nose, took a deep breath, rolled up a gust of wind, and said with intoxication.
After eating a lot of my love Luo's food, Shouhe realized more deeply that Yang Ming's cuisine is a paradise food However.
What everyone didn't expect was that roast duck was far from that simple Even if they have already seen shrimp sashimi alive after cooking, it is not as terrifying as it is at the moment From the battle to the food suddenly, I also feel very uncomfortable, in addition, this chapter is more cumbersome, it is recommended to look at the tip of the tongue of China, the picture is more intuitive: