Ark Chef Lapland

So relatively speaking, Ifrit still prefers such a relatively peaceful Terra.

"When we are full, we will go to the website you mentioned, but how can I look at it if I don't have a mobile phone?" Ifleet blinked, under the pitiful blinking, there was a small caution hidden behind.

"I'll buy one for you later, so that you can communicate with others more easily." Lapland has always been generous, without hesitation.

"You're so handsome!" Ifrit jumped up.

There are still mobile phone shops on Baigui Street, and the owner is also a frequent customer of Dali Fanzhuang. It is effortless to get a mobile phone from her at a normal price that is not slaughtered.

It is the first and newest new model with beautiful legs 4000, and its appearance and performance are extremely satisfactory to Ifrit.

"Yes, let's take note of your generosity, let's help you solve any troubles in the future." Ifleet tiptoed, he patted Lapland on the shoulder as a big brother.

With her pretending to be a small adult, Lapland couldn't help laughing and rubbed her small face.

So he went to the kitchen to get busy, and first checked the duck status.

In the past two days without the Kingslayer, they have lost weight by eating feed on their own.

But still fat.

Ifrit started the game.

She already knew from the advertisement that the game she played before could also be played on her mobile phone.

Although the experience is somewhat different, typing can also use voice input, which is more convenient.

She is now a poor level of game, but she is already a mature Zuan player, constantly bursting out new ways of mouth stinking in her mind, and she has also heard about the skills to avoid sensitive words.

She was holding back her energy and was going to fight the bastards who reported her.

Chapter 383

The development of Imperial Roast Duck was the first duck.

Thousands of years ago, the emperor of the Liao, Jin and Yuan Dynasties was hunting and occasionally obtained a certain pure white wild duck species.

In the Ming Dynasty, Zhu Yuanzhang loved to eat roast duck, and the imperial cooks invented two methods, "fork roast duck" and "stewed oven roast duck", which were Jinling roast duck.

The king of Yan swept north, set the capital as the emperor, brought the roast duck out, and gradually went to the folk.

In 1864, the "Quanjude" roast duck restaurant opened, and the roast duck technology developed to the modern and universal "hanging oven" era.

The former Jinling roast duck was also replaced by the Imperial Roast Duck and became famous all over the world.

Dijing’s long-established restaurant "Cheap Fang" is still sticking to the practice of roasting duck in the oven, and restaurants in Beijing and even everywhere are now constantly making changes to roast duck according to local conditions and tastes.

For example, modern people do not pursue excessive oiliness, so they use ducks with more lean meat.

Lapland is not very interested in things like totally retro, for the taste is serious.

People of different ages have different tastes and dietary structures. The pursuit of ancient recipes is just a thankless task.

Respect your tongue, respect the feedback of existing diners, and inherit the clever methods of ancient chefs.

100% reduction like a ritual, then humans may still be in the age of drinking blood.

As for the secret recipe of a century, just listen to it, or it may be a century of continuous improvement.

Anyway, Lapland feels that this thing is not a gimmick for publicity, but really unshakable for a hundred years...

It may just be the lack of good successors, following the old fashioned and promulgating disciplines according to the book, will sooner or later become the tears of the times.

The chef’s arena is also very cruel. The fire gets hotter, and the cold gets colder. This is the norm in the industry.

Diners respect tradition and fame for the last time, but they will never eat bad things for the second time for culture.

Many shops that were once famous, because they cooked their signature dishes, were quickly surpassed by similar shops that did better, even to the extent that the locals disliked them.

Perhaps it was the benefits brought by the advanced level. When Lapland was thinking about summarizing the roast duck practices, his head began to turn with a sense of crisis.

The restaurants on Baigui Street and even further afield were crowded with Dali Fanzhuang, which was a lesson for her to stay alert.

The path of pursuing deliciousness is really a path that can only go forward and not retreat.

Because the threshold requirements for diners are getting higher and higher, it naturally forces chefs to keep improving.

"Of course, I am the pickiest eater myself, which is fine."

Lapland couldn't help laughing, and making more delicious food to please herself was a pursuit she would never give up.

After previous explorations, she has now improved her level, and she has made new improvements to the roast duck method.

She mainly borrowed from Quanjude's hanging oven baking method.

Cut off the three-barreled method to slaughter ducks, letting blood do not open the mouth

Scalding with water at 55-60℃ for about 3 minutes, the scalding and scalping will be clean and will not damage the skin.

Then, make a small mouth under the duck wing to take out the internal organs,

Then cut off the duck's feet and wings, and then rinse, and finally guarantee.

After that, the duck body is blanched with syrup boiling water, from top to bottom 3-4 times, and then the duck body is poured with sugar water.

The next step is called "cool billet". Hang the colored duck in a cool and ventilated place to dry the duck skin.

This step can save a lot of time because of the assistance of active stone technology and it takes several hours like on the earth.

Before roasting, it is necessary to pour the soup, seal the duck's excretion hole, pour boiling water in from the underside of the wings, and then paint again.

This step not only prevents the duck from losing water due to being roasted, but also allows the duck's skin to expand and not be roasted.

The skin of the roasted duck is very thin and crispy, and in the eyes of many people, it is the best part of Teijing roast duck.

A good roast duck restaurant will have a few small pieces with a single skin, dipped in white sugar, and the fruity duck fat pops gently in the mouth. It is truly delicious.

After pouring the soup, the duck can finally enter the oven.

The Imperial Roast Duck is made of fruit wood, which is smokeless and has a strong bottom fire. It is roasted on an open flame for about 30 minutes.

Rotate the duck evenly and heat it up until it turns to maroon red, plump, and ready to serve.

A good sliced ​​duck master must divide the duck meat within two and a half minutes. Modern shops generally have three dishes with whole skin, alternate skin and meat, and thin and thin dishes, and a duck head cut in half.

Lapland doesn't really have much interest in these things like head and eyes. This part is usually skipped, but someone may love this one alone.

The general process is like this, but there are still many places to study in the details.