Chapter 293: Roast Duck
Chapter 293 Roast Duck
“Well, we all remember it.” Gu Daya and her daughter have been accompanying Gu Jinli to prepare the marinade for the past few days, and have memorized all the marinades she prepared.
Gu Jinli nodded: "Then let's start making the marinade."
The marinade is very difficult to cook. It needs to be cooked for at least an hour, that is, two hours, to get the flavor out.
There are six kinds of marinades to cook. We don’t have enough stoves at home, so we have to build three small stoves with stones on the kitchen porch to cook the marinades together.
Gu Jinli put the six prepared braised ingredients into the pot one by one: "Auntie, this is plain braised, this is braised chicken, duck and pork, this is braised pig trotters, this is braised mutton, This is braised beef, this is braised river delicacies, you have to remember the marinade in the pot, don’t make a mistake.”
“Hey.” Gu Daya and her daughter responded.
"The next step is to stir-fry sugar." Gu Jinli took out six packs of malt sugar, heated the oil in a pan, poured all six packs of malt sugar into the pan, and slowly boiled the malt sugar until it turned into caramel color. Then he poured out the sugar water and poured it out. Pour bowl after bowl into six marinade pots: "To make a pot of marinade, just put a packet of caramel sugar in it."
Today's maltose is maltose, which has a strong malty aroma. After adding a few glasses of wine, a malty aroma wafts out of the pot, a bit like beer.
While the marinade was cooking, they began to process the ingredients to be marinated. After killing the chicken and washing it, they put it directly into the brine pot for cooking. Pork, pig's trotters, mutton, and beef had to be blanched first. After blanching, Only then can they be put into the stew pot separately.
There are also river delicacies.
To put it bluntly, Braised Hexian is braised fish cubes.
Chop the carp into large pieces three fingers wide and put them directly into the oil pan for frying. After frying, take out the fish pieces to control the oil. After the marinade is cooked, put the fried fish cubes into the marinade and soak for about an hour before eating.
The method of making vegetarian marinade is similar. After blanching the vegetables, put them into the marinade. Cook on low heat for a quarter of an hour and then stop the fire. Let the vegetables simmer in the marinade. After an hour, wait for the vegetables to absorb the taste of the marinade. , vegetarian halogen is made.
They braised four kinds of vegetarian vegetables, lotus root, eggs, fried tofu, and dried white beans.
Dried white bean curd is made by directly cutting tofu into palm-sized, half-inch-thick pieces and pressing them with heavy objects for more than an hour.
The three of them were busy in the kitchen for almost an hour. After the marinade was completely cooked, they put the vegetarian vegetables and fried fish pieces into the vegetarian braised pot and the river fresh pot respectively.
“You can eat it after being stuffed for an hour.”
The chicken and pork were almost braised, and Gu Jinli asked Qi Kangle to stop the fire.
"After the chicken and pork have been simmered for half an hour, take them out, dry them and cut them into plates. The remaining pots for braised pig trotters, braised mutton and braised beef should continue to cook. These three are more difficult to cook. It needs to be cooked for half an hour longer.”
Gu Daya and Qi Kangle nodded their heads as they listened, memorizing every word Gu Jinli said and every move he made when making braised meat.
Seeing that they were always nervous, Gu Jinli smiled and said, "Auntie, Cousin Le, you don't have to be so nervous. If you can't learn it once, you can learn it a second time."
Gu Daya waved her hand quickly: "You can't do it. It's very expensive to make braised food."
It is both chicken and beef and mutton, especially the beef, which is very difficult to buy. I dragged the Jiang family to buy it from the county. Three kilograms of beef cost three hundred cents, which is one hundred cents per catty, which is more expensive than pork. More than three times more.
Gu Jinli said: "Auntie, although beef is expensive, it tastes delicious when braised. When the time comes, we can sell it for two hundred cash per catty and make back all the money."
Gu Daya was a little stunned when he heard the price, but when he thought about the rich people who went out to restaurants to have a meal, they often paid a few taels, or even dozens of taels of silver per meal. Looking at the price of braised beef, he didn't think it was expensive.
"Xiaoyu, we have tried the earthen kiln for making roast duck. The kiln has not collapsed and the heat inside is even." Gu Dashan, with a gray face on his face, ran to the kitchen and asked Gu Jinli: "Is the braised sauce ready? When will it arrive? Does your aunt's family cook roast duck?" "It's almost done. Let's make roast duck now." Gu Jinli and others came out of the kitchen and said to Cui, "Mom, go to the kitchen and help look after the fire. The fire will burn for another half an hour. Just put it out. You don’t need to take out the braised pork, just put it in the pot and let it simmer.”
"Hey, Mom, I got it. Go quickly. Didn't it take a long time to cook the roast duck? It's almost noon. If it's later, you won't be able to make it." Ms. Cui heard from Gu Jinli that making the roast duck only requires air-drying. The duck takes two hours, which is very time-consuming.
Gu Jinli smiled and said, "Don't worry, Mom, you will definitely be able to eat roast duck tonight."
She ran back to the house, took a bag of spices, and followed Gu Dashan and the others to Gu Daya's house.
In the backyard of Gu Daya's house, a clay kiln as tall as one person has been built with blue bricks and mud.
The earthen kiln was made by Gu Dashan and his third grandfather together. It took three days of work and two corrections according to Guo Jinli's instructions before the earthen kiln was finally completed.
The earthen kiln is divided into two floors: the bottom floor is used for burning fire, and the upper floor is used for hanging ducks. There is a hole where the upper and lower floors connect. An iron plate with six holes is placed on it to block the open fire. But it allows the heat of the fire to reach the upper level.
“Xiaoyu, five ducks have been killed.” Qi Pan took out the processed ducks.
Gu Jinli handed the cloth bag containing the spices to Qi Pan: "Stuff these ground spices into the duck's belly, and then use this long iron needle to seal the opening."
Gu Jinli took Gu Daya and his daughter to the Qi family kitchen again and started making crispy water.
Add crispy water to the roast duck to make the duck skin crispy.
Making crispy water is very simple. Boil the maltose with water, turn off the heat, then add vinegar and Huadiao wine to make crispy water.
After making the crispy water, Gu Jinli asked Qi Panpan to bring the duck stuffed with spices. He gave him a small bamboo tube the size of a finger, pointed at the incision on the duck's neck and said: "Blow air into it and blow out the duck skin." Gotta cheer up.”
About duck skin blowing, Gu Jinli told Qi Panpan in detail a few days ago. Qi Panpan knew how to blow the duck skin and managed to blow five ducks in a short time.
After blowing the duck, put the duck in boiling water and blanch it again. After the duck skin is completely set, go through the crispy water again: "Take the duck out to dry."
“Hey.” Qi Pan quickly took the duck to the eaves to dry it.
Exactly two hours later, the duck was finally dried, and the color of the duck skin became darker than before. Gu Jinli said: "The duck is roasted."
Qi Pan's family had been waiting for a long time. They quickly took down the duck, hoisted it into the earthen kiln with a wooden stick with a thick wrist, and hung it on the iron rod inside.
After hanging the duck, start firing the kiln.
First burn it on high fire for a quarter of an hour, then roast it on low fire for half an hour, and then the roast duck is ready.
"This red thing is roast duck? The color is really beautiful. If such a dish is served during the Chinese New Year and festivals, it will be very festive." Gu Daya looked at the roast duck he took out and was very happy. This roast duck must be better sold than braised duck. .
Qi Kangming looked at the roast duck and was full of admiration: "The color is like red, and the fragrance is overflowing. Xiaoyu, you are so amazing, you can make such a delicious dish."
(End of this chapter)
