Divine Lucky Star

Chapter 458

"What's this?" Wang Hao said with a smile after listening to MI Xiu's surprise: "this is just the spread of roast duck. I haven't got to the point yet

This is not to the point

"Brother Hao, please tell us the truth." Sister Mi Xiu peeks into the studio

At this glance, she was all over the place!

In such a short time, there are more than 800 people in the live broadcast room, and the bullet screen will fly!

"666666666666, this little brother is a blockhouse!"

, "old fellow iron heart goes!"

"Tell us the truth. I wish I could fly over to eat the roast duck!"

Since you do food shows, you don't have to ask. Naturally, the rice show is a kind of food. Although she is very lively and lovely, in fact, there is definitely a Well, anyway, it's a good idea to say that if you want to conquer a person, you should first conquer her stomach - knowledge points, comrades!

"With that said, the next step is the whole production of roast duck." Wang Hao drank his saliva with a smile and said, "when it comes to roast duck, the really exquisite roast duck is in order. It's not just a dish to eat. This first dish, called fire fried duck heart, first cut the duck heart in half, then flatten, cut the pattern on the inside. In a bowl, add Maotai liquor, soy sauce, salt, sesame oil, sugar and pepper, and stir well. In a strong hot pot, pour in duck oil. After smoking in the pan, quickly put the duck heart into it. At this time, the water in the duck heart will make a sound in the pot after contacting with the oil, and stir fry it quickly for two or three times. Immediately pick up and put into the plate, sprinkle with chopped coriander, shredded green onion. This dish relies on the fire, which is only 3 seconds before and after the pot. When the duck oil in the pot ignites the fire, the landscape is particularly amazing, so it is called fire. The tenderness of duck heart and the aroma of Maotai are combined with other seasonings to improve the flavor. The chef's quick action and the high temperature of the frying pan perfectly match. The mouth is full of fragrance and has a special burnt aroma

"The second dish is duck breast. This dish is made of tender and crispy duck breast with a little fat in the bowl and five kinds of vegetable dishes. It is as beautiful as pearls and jade, and it can make people salivate. Pearl curtain duck breast is developed from the traditional famous dish stewed duck breast. Its name comes from the sentence "the sun and the moon are like a combination of the sun and the moon, and the five stars are like a string of pearls" in the book of Han Dynasty. The duck meat is crisp and delicious, and the pearl jade made of vegetarian dishes is crisp and beautiful. It can be said that it is a great delicacy on the whole duck mat

"As for the method, it is to cook the duck breast until it is eight times cooked, and then seasoned with wine and salt. Then fry until golden. Cut duck meat into 1.5 cm wide and 5 cm long pieces and put them in a bowl side by side. Add shallot, ginger, wine, sugar, salt, clear soup, and then put into the steamer to be cooked. Remove the green onion and ginger, pour the soup in the bowl into another container for standby, and arrange the duck meat neatly on the serving plate. Then the washed and soaked pearl mushroom is chopped, mixed with chicken mushroom, made into pearl shape, quickly boiled with soup. Carrots, red cauliflower and horseshoe are also made into pearls and boiled in the soup. Fresh peas are immersed in boiling water. In the steamed duck soup, add wine, salt, boil, then add all the Pearl like ingredients, add some thick soup, and finally drizzle the steamed duck breast with onion and ginger oil

Listen to Wang Hao finish this writing, MI Xiu gulp a swallow saliva.

As for Hou PINQUAN and sun Jianguo, they are all on the table!

I don't think it's eating. It's just listening to me. Is it amazing?!

The people in the studio are stupid!

This brother Hao is so powerful that he can fly! So many things can be said, most people really don't know!

"Ah, ah! I'm so greedy! I'll have roast duck

"No, I'm going to buy a roast duck now!"

"It's a pity that I can't eat the roast duck mentioned by brother Hao!"

"Man, let's go! Look

"Brother Hao, brother Hao, is there anything else?" Sister Mi Xiu wiped the saliva from the corner of her mouth and glared at Wang Hao. She wanted to give him a mouthful: "please continue to tell me! Don't tell me it's just these two dishes! "

"Yes, it must be," Wang Hao continued with a smile. "The next dish is Tianjing duck roll. In the past, raw duck skin and raw duck meat stuffing were used in the dishes of roll package, but the duck skin and meat stuffing roasted in advance were used in Tianjing duck roll. Fried raw skin, will be hard but not crisp; do not use raw meat stuffing, will lose the fresh taste. Therefore, if you don't use the skin of cooked duck breast and the mashed raw duck leg meat stuffing as materials, you can't make Tianjing duck roll well. This dish is exquisite, and the horseshoe is added to the stuffing to make it crisper. It can be regarded as the first-class dish of the whole duck feast. First, chop the duck leg meat with the back of the knife. Add soy sauce, wine, salt, pepper, onion, ginger, horseshoe, sesame oil, and stir evenly to make the stuffing. Then roll up the roasted skin of Tianjing duck, coat it with corn flour, and coat the egg and steamed bread residue in sequence, and then fry it until golden yellow. On the outside, the color is just right, the inside is tender and crisp, and the flavor is excellent. "

"And the fourth dish is called abalone box with minced duck. In restaurants, abalone has always been loved by diners, and there are many ways to do it. This box of minced duck and abalone is wrapped with duck meat stuffing. It can be said that it is the characteristic of roast duck shop. The main point of this dish is the mixing of meat stuffing and the proper consistency of the stuffing. Only when the stuffing is right, can we steam out the delicious abalone box with minced duck. The first choice is special tender duck breast, chopped into mud with Daobei, add egg white, horseshoe, wine, salt, onion powder, ginger, sesame oil to make stuffing. Shape the abalone into a circle, cut into two pieces, fill in the middle of the two pieces with mixed meat stuffing, and decorate the top with a fresh pea. First, steam the abalone box with minced duck in the steamer, and then place it on the plate. Boil duck oil, salt, wine and stock together, thicken and thicken. Add in duck oil and steam well. Pour it on top of the abalone boxWang Hao said that here, listen to several people in the presence of the stomach grunting, get, it seems that he was told to be hungry!